I'll have what she's having

Being back in Playa del Carmen always feels like stepping into a past life—one filled with familiar streets, favorite cafés, and memories woven into every corner. I lived here for 11 years, and though I now call Montreal home, coming back isn’t just about vacationing. It’s about revisiting the places I love, reconnecting with friends, and, of course, indulging in the flavors that simply don’t taste the same anywhere else.

As much as I adore dining out (and trust me, my list of must-visit restaurants keeps growing), there’s something special about grocery shopping in Playa. Ingredients that are rare or impossible to find back home suddenly become part of my daily meals. Even the simplest tacos feel different here—deeper in flavor, more authentic, almost nostalgic.

The moment I arrived, I headed straight to the small grocery store around the corner from where we’re staying. My essentials? Perfectly ripe papaya, which I can never find quite like this in Montreal, blue corn tortillas, queso Oaxaca, a freshly made salsa tatemada, avocados, avocado oil, and sea salt. With just these few ingredients (minus the papaya), I made the most delicious breakfast tacos—so good that we ate them for two days straight, and honestly, I could keep going.

I mean look at this beautiful papaya, look at that color! It was the perfect amount of sweet and fresh.

The Breakfast Tacos That Taste Like Playa del Carmen

Serves 2-3

Ingredients:

• 6 blue corn tortillas (or any tortillas you have)
• 6 eggs
• 1 tbsp avocado oil
• 1 avocado, sliced
• Queso Oaxaca, to taste
• 2 pinches of sea salt (or to taste)

Instructions:

1. Heat a pan over medium heat, add the avocado oil, and scramble the eggs until just cooked, making sure they stay soft and don’t dry out. Season with sea salt and set aside.
2. On a separate pan or comal, warm the tortillas until soft, then sprinkle in the queso Oaxaca and fold them in half like a quesadilla. Let them heat until the tortillas turn slightly golden and the cheese melts.
3. Open the tortillas and fill them with the scrambled eggs, top with sliced avocado, and finish with a generous spoonful of red salsa.

The result? Perfectly simple, deeply satisfying, and packed with that unmistakable Mexican flavor. They’re filling yet light, rich but balanced, and completely addictive.

A Note on Salsa

Of course, the salsa makes the taco. If you want to make your own, try this easy roasted salsa recipe:

• Roast 2 tomatoes, ¼ onion, and ½ jalapeño in a dry pan until slightly charred.
• Blend with 1 garlic clove, ¼ cup cilantro, salt, pepper, and 1 tsp apple cider vinegar (to preserve freshness).

Drizzle this over your tacos, and you’ll understand why I can’t stop eating them.

Being in Playa del Carmen means indulging in the best of both worlds—exploring new restaurants but also savoring the flavors I miss when I’m away. And sometimes, the simplest meals, made with just a handful of quality ingredients, end up being the ones you crave the most.