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Tulum, Mexico

August 31, 2016 by Gina +

{ view at the tulum ruins }
{ view at the tulum ruins }

Tulum

In the beginning of July, I headed down to Tulum, Mexico for a week vacation.  Summer is generally my busy season and it is hard to take off a lot of time.  Last year I managed to swing a three week trip at the end of the summer, but this year I was I was too eager to get away.  An earlier trip meant shorter time which made us want to go somewhere and just relax.  I’m usually one to pack in as much as I can while visiting a number of spots.  After Tulum, I will definitely be doing more of the relax and stay put kind of vacation.

{ this . view . outside our room at my way boutique hotel }
{ this . view . outside our room at my way boutique hotel }

Tulum is such a picturesque place.  I have been to a number of gorgeous beaches on my travels, but this is definitely one of the most beautiful.  The water is so clear and so warm.  Even though the weather called for storms everyday, we got lucky with blue skies and hot sun each day.

Tulum

I absolutely fell in love with the vibe and the color of Tulum.  I must have told Robbie “these colors!!!!” about 50 times a day.  All shades of blue in the water.  White sand beaches.  Tropical green and sage colored plants.  Pops of color everywhere; the restaurants, hotels, shops.  I was IN. LOVE.

{ the colors }
{ the colors }

We were pleasantly surprised with how quaint Tulum felt.  Small, boutique hotels, no all inclusive massive resorts.  Beautiful restaurants which mostly serve fresh, local foods.  Each hotel seemed to have cozy loungers, many with palapas or something of the sort to give shade.

Here’s a breakdown of places to eat, where we stayed, and what to do:

Stay :

My Way Boutique Hotel  – This place is wonderful.  Only 7 rooms and on the beach.  They have cozy loungers, towels, beach bag, and breakfast included.  It is somewhat unassuming from the beach which is nice because it keeps it quiet.  They have a bar and serve food for lunch with snacks.  It’s walking distance to lots of restaurants, bars, and shops.

{ top deck at  my way tulum }
{ top deck at my way tulum }
{ morning coffee on our patio }
{ morning coffee on our patio }
{ Cilantro's for lunch }
{ Cilantro’s for lunch }
{ private jacuzzi on our deck at my way hotel }
{ private jacuzzi on our deck at my way hotel }

Also, we stayed in the Horizen suite which we thought was the best.  Other rooms might have been larger but this was the closest to the beach, felt very private, and had the most amazing top level with jacuzzi and unobstructed beach view.

Eat / Drink :

  • My Way Boutique for lunches and fresh mojitos
  • Posada Margherita : the view, the decor, and obviously the food
  • Puro Corazon : the drinks! great food, live music, shrimp
  • el Tabano : Tacos!!
  • La Zebra : great view, drinks, and food
  • Restaurare Vegan Cuisine : the curry was amazing as was the lettuce wrap starter.  Not a fan of the mole sadly
  • Coco Tulum : drinks on the beach!
  • Piedra Escondida : on the beach, great fish tacos, great place to chill and have an afternoon cocktail
  • Cilantro’s : on the beach, fresh seafood, amazing view
  • Juanita Diavola : great pizza and casual.
{ apps at posada margherita }
{ apps at posada margherita }
{ morning breakfast spread outside our room }
{ morning breakfast spread outside our room }
{ lobster ceviche at cilantro's }
{ lobster ceviche at cilantro’s }

Do :

  • Massage / Spa : we ordered massages through the hotel.  It was nice that they came to the room and we had them on the gorgeous deck, but it was far from my favorite massage.  Next time I will opt for more of a spa experience and do some research.  Tulum is full of amazing spas.
  • We did a fishing trip through Mexi Divers.  I would give it a better review but I got seasick.  Robbie on the other hand had a great time and caught 4 fish!
  • Take out some boards, a kayak, or a SUP.  The water is calm enough to really have fun
  • Relax, eat good food, have good drinks, and enjoy the gorgeousness that is TULUM
  • Take a day trip to the ruins and a cenote { fresh water swimmin hole with stalagmites }
{ beach side of the ruins }
{ beach side of the ruins }
{ ruins }
{ ruins }
{ cenote }
{ cenote }

 

I loved Tulum.  It was clean, beautiful, safe, has friendly people, amazing food, and I will definitely return.

Tulum Tulum

 

 

 

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Filed Under: Travel Tagged With: beach, drink, eat, guide, mexico, my way boutique hotel, snaps, things to do, travel, tropical, tulum, vacation, what to do

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Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
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Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

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Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
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2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
This Apple Cinnamon Coffee Cake Loaf is everything This Apple Cinnamon Coffee Cake Loaf is everything you want from a fall bake — a soft, spiced crumb, juicy apples, a cinnamon swirl running through the center, and a buttery crumb topping on top.

Comment “APPLE” and I’ll send you the full recipe!
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I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in —  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment “MEATBALL” and I’ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it — no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
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Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. It’s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
This Apple Cinnamon Coffee Cake Loaf is everything This Apple Cinnamon Coffee Cake Loaf is everything you want from a fall bake — a soft, spiced crumb, juicy apples, a cinnamon swirl running through the center, and a buttery crumb topping on top.

Comment “APPLE” and I’ll send you the full recipe!
A dinner you don’t want to miss. I cut a hole st A dinner you don’t want to miss. 

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in —  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment “MEATBALL” and I’ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it — no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
Save this sandwich — your fall grilled cheese. Bu Save this sandwich — your fall grilled cheese.

Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. It’s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

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