History
Cozumel lies in Mexico's Yucatan Peninsula, which was historically isolated from the rest of Mexico by dense forests. Thus, food in the Yucatan Peninsula was inspired more by the Caribbean and Europe than by Mexico.
Types
Fresh seafood is plentiful in Cozumel. Grouper and snapper are baked in banana leaves with orange juice, achiote and oregano in a dish called tikin-xic.
Pork and chicken are eaten frequently in Cozumel. Sopa de lima is a chicken lime soup and poc chuc is pork marinated in orange juice and spices.
Availability
Restaurants in Cozumel are plentiful. You could spend 10 days on the island, eat every meal at a different establishment and leave not having sampled them all.
Cost
Dining out in Cozumel ranges from moderately expensive to very inexpensive. As of February 2010, top-end restaurants run about $25 per plate, while the least expensive meals cost between $3.50 and $10 per entree.
Experiences
Many Cozumel restaurants will cook any fish you bring them. You can spend the day fishing and have your catch prepared to your liking.
