In the last night on 22.07.2011 a meteor hits the ground of Cozumel Mexico.
Eye witnesses shot photos of this flying object and said that at 3:30 am, a big fire tail came over the caribbean sea from the east side of the island Cozumel. The tail ended suddenly and a big explosion with 2 smaller explosions were to hear accompanied by a shock wave. The crater must be some where south of town in the jungle.
Cozumel island has a huge aerea of impenetrable jungle. And it will be very hard to find the crater or pieces of the meteorite.
The Mexican Navy wich is stationed on the international Airport made flights this morning in the south aerea for about 3 hours.
Photos of the fire tail are in the post production and will follow......
Catus Tv Cozumel
Thursday, July 21, 2011
Wednesday, January 19, 2011
Wine Tasting at Guidos, Cozumel
Yvonne Villiger invites you to explore:
The Wines of Argentina.
The Wines of Argentina.
This Friday, January 21, 2011 at her restaurant Guidos in Cozumel.
The Tasting starts at 7pm.
Enjoy 5 excellent wines with food pairing (2 white and 3 red)
for only $ 510 pesos per person (this includes tax, excludes gratuity).
for only $ 510 pesos per person (this includes tax, excludes gratuity).
For reservations please call: 872 0946
Monday, November 22, 2010
Taste of Playa explored by CozumelRestaurantGuide
Sunday, November 22 in 2010 was "the" day for foodies in Playa del Carmen.
The "Taste of Playa" event was held from 3-9pm and offered small tastings of 40 restaurants of the region.
In a great athmosphere - several DJ´s played music - hundreds of visitors enjoyed exploring what the restaurants had to offer. And that was quite a show!
Mexican, Caribbean, Italian, Fusion, Thai cuisines were presented.
All kinds of fresh gourmet goodies - available for just a couple of "Taste of Playa"-Pesos.
We very much enjoyed this! See you there - next year!!
The "Taste of Playa" event was held from 3-9pm and offered small tastings of 40 restaurants of the region.
Tourists and locals took advantage of this delightful event.
In a great athmosphere - several DJ´s played music - hundreds of visitors enjoyed exploring what the restaurants had to offer. And that was quite a show!
Mexican, Caribbean, Italian, Fusion, Thai cuisines were presented.
All kinds of fresh gourmet goodies - available for just a couple of "Taste of Playa"-Pesos.
We very much enjoyed this! See you there - next year!!
Wednesday, September 8, 2010
Cozumel seafood restaurant La Perlita with sensational Lion Fish dishes
Seafood restaurant "La Perlita" in Cozumel Mexico serves now different Lionfish dishes and plates! Sensational!!!
"La Perlita",counts to one of the best seafood restaurants in Cozumel offers now Lionfish dishes.
This
exotic species: "Pterois volitans" "Lion fish" also known as "red fire Angel"- that is not native to the reefs of the island Cozumel is a species of venomous marine fish that continues to spread throughout many parts of the island reefs. They are actually eating their way through the Atlantic reefs, causing the most devastating marine invasion in human history and also put the beautiful reefs and marine life of Cozumel at risk.
Facing this problem the owners of restaurant "La Perlita" are actively helping to control the Lionfish population by preparing exquisite plates like:
Ceviche Lion - a real specialty.
Chopped fish filet bits in a fresh sauce of lime, mango & chili.
Served cold & mouth watering!!
Co
zumel Restaurant Guide suggestions
Kilete a la Kisin. Little fish filets in a tasty red sauce...a must try!!
Also fried or grilled lionfish fliets are available...everything we (CozumelRestaurantGuide.com) tried was "yummie yummie". Usually 30-40 Lionfish add up to 1 kilogram (approx. 2 pounds) of fish - of which we can prepare 1 portion (350 gr) of the delicious filet" explains Gladys Tun ("La Perlita").
Therefore your reservation is required.
Lionfish have venomous dorsal spines that are cut off before they arrive at the chef´s kitchen. However - for security reasons every Lionfish
has to be frozen for at least 3 hours in order to transform its poison into protein.
The chef´s of "La Perlita" also educate other local chefs how to prepare the "red fire angel". In cooperation with the department of the National Marine Park Cozumel, the Office of Tourism Cozumel and Canirac (restaurant association of Cozumel) and local fishermen -
Cozumel seafood restaurant "La Perlita" is the first restaurant on the island that is actively helping to save the reefs.
Thank you "La Perlita" !!
Saturday, June 5, 2010
TECHNO NIGHT AT NEPTUNO DISCO COZUMEL
PURPLE HAZE BAR Cozumel presents Nina & Diego B-Day
saturday, 5. june 2010 at 21:00
to:
sunday, 6. june 2010 till 06:00
Techno Night in the Neptuno Disco Cozumel.
lets have some fun and bears with a excelent international
Dj set.
The Team of the PURPLE HAZE BAR Cozumel has cooked a very delicious elektro meal for your ears. You should come over and enjoy the hot summer night of Cozumel.
Cozumel is one of the safest Islands in the Caribbean and Mexico.
Visit our Island and enjoy your vacation with a long dancing night in our big caribbean Neptuno Dance Club.
Neptuno Disco offers all kinds of longdrinks, bears, snacks and an excelent sound and light system.
The Neptuno club is located in calle 11 on the corner to the Av. R.E. Melgar.
This corner in Cozumel offers a lot of nice Restaurants as well, for example
"El Burro por de lante" or "Rolandis Pizza".
The Purple Haze Team :
Los invitamos para que compartan con nosotros este gran día!
Con la mejor música que cada uno de nuestros Dj. compartirá.
Residentes :
Nix (electrodrrruuuxxx),
Dj. Gabo & Roldan Trakoni (techno)
Special guest: Menoplus (Stereo Facts)
Fabio Navarro(Projects Sound)
Disfrutemos de la isla un escenario maravilloso....nos vemos
The Cozumel Restaurant Guide suports Restaurants and Clubs in Cozumel, with this Blog.
Monday, May 31, 2010
COZUMEL WINE TASTING NIGHT IN GUIDO'S RESTAURANT /Chardonnay/Merlot/Pinot Noir...
Excellent Wine Tasting Night at Guido’s Restaurant last Saturday.
.JPG)
Yvonne Villiger created a delicious 8-course gourmet meal with an excellent tasty wine ensemble that was presented by Dr. Pierre Jacquemin.
More than 25 wine lovers visited Guido’s restaurant and where very pleased by all the different wine flavours that are imported out of France.
For more information about France, please read wikipedia : http://en.wikipedia.org/wiki/French_wine
.JPG)
The meal started with an Aperitif - a sparkling wine "Louis Loron Brut Rose" that is also known as "Crèmant de Bourgogne". Manufactured since 1973 in the French city Moussex.
This sparkling wine is fermented in the bottle, which is a method of sparkling wine production originating in the Champagne region where after the Cuvee has gone through a primary yeast fermentation. The wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is what creates the carbon dioxide bubbles that sparkling wine is known for.
An excellent choice for an Aperitif in a warm Caribbean region like Cozumel Island.
HK.jpg)
The first course this evening was a nicely made tostada with Dorado Fish in tomato, cilantro, red onions and avocado served with a white Pinot Gris, Reserve "Gustave Lorentz", from Bergheim region Alsace.
Characteristics: floral, aromatic, light, sweet, long in taste. Very good for seafood and fish, can be served with cheese or as Aperitif.
The second highlight on this wine taste dinner was handmade Raviolinis filled sheep cheese and butter. Served with a "Coulin Bourisset" Pouilly - Fuissè a Chardonnay; a white wine with a rich aromatic flavour, fruity and floral, long in taste.
Followed by a tasty filet of a Wahoo fish on potato puree with home made remoulade.
This meal was served with "Palliser estate" red wine which is originated in Martinborough, New Zealand. An extraordinary selection of red wine served cold and suitable to poultry, cheese, sausages and ham.
Characteristics: "Pinot Noir" Fruity with a touch of earthy yet light and vivid in taste - can be served cold without loosing its fruity taste.
What would Guido’s Restaurant be without having their special wood oven pizzeta with zucchinis, garlic in olive oil? That gave us a brief break in between all the fantastic tastes - but only a short one because the taste of the new served wine brought us back in to the wine country France...back to "Mercurey" which is a small Village in Borgonia. Mercurey is the largest wine-producing area of the Côte Chalonnaise in Calizia and contains 30 premier vineyards.
Around 90% of the wine production is red, from the Pinot noir grape.
Characteristics: it is a light wine, with a typical aroma for a red wine out of this region in France (forest, mushrooms and leather). Very good for meals like: snails, ham, wildfowl and red meat.
.JPG)
The next dish "Osso Buco di Maiale" cooked meat on Risotto Milanesa with a real tasty brown sauce. An awesome meal: light and nicely decorated. It came with a red "Chàteau La Gorce".
This red wine is a mix between 2 Red Wines"60% Cabernet Sauvignon" and 40% Merlot.
Characteristics: A middle strong wine, with mature fruit and mushroom aroma, long in taste.
This wine is an excellent choice for ham, wildfowl, red meat, meals with brown sauces.
The 7th dish was a Filet Mignon, marinated in wild black truffles on potato puree. An exceptionary flavour of a filet - nice and soft like filets really should be.
The selection of wine for this course was a Chàteau Patris 2004 from Saint Emilion Grand Cru.
Saint-Émilion is located 35 km (22 mi) northeast of Bordeaux, between Libourne and Castillon-la-Bataille. The ground is 100% limestone so it tastes really extraordinary. Chàteau Patris is also a mix, 80% Merlot and 20% Cabernet Franc.
Characteristics: a very tasty red wine, fresh for his age, fruits and flowers flavour, long in taste.
Should be served for red meat, wildfowl, fat meat or meat plates.
.JPG)
The dessert: Strawberry with seasonal berries merengue and vanilla cream.
Served with an extraordinary "Muscat Beaumes de Vines" from Cote du Rhone, this wine grows on a granite ground.
Characteristics: highly aromatic, with all the flower of Muscat and complex aroma fruit such as pineapple and kiwi. Serve this wine cold with ice cream and fruits.
The team around Yvonne Villiger is always serving all those delicious dishes and the wines with
a warm welcomingly atmosphere.
All wines were presented by Dr. Pierre Jacquemin, who is a well-known wine expert and wine merchant from Naucalpan, Mexico.
For more information please visit his website www.cavasdefrancia.com
by CozumelRestaurantGuide.com
Yvonne Villiger created a delicious 8-course gourmet meal with an excellent tasty wine ensemble that was presented by Dr. Pierre Jacquemin.
More than 25 wine lovers visited Guido’s restaurant and where very pleased by all the different wine flavours that are imported out of France.
For more information about France, please read wikipedia : http://en.wikipedia.org/wiki/French_wine
.JPG)
The meal started with an Aperitif - a sparkling wine "Louis Loron Brut Rose" that is also known as "Crèmant de Bourgogne". Manufactured since 1973 in the French city Moussex.
This sparkling wine is fermented in the bottle, which is a method of sparkling wine production originating in the Champagne region where after the Cuvee has gone through a primary yeast fermentation. The wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is what creates the carbon dioxide bubbles that sparkling wine is known for.
An excellent choice for an Aperitif in a warm Caribbean region like Cozumel Island.
HK.jpg)
The first course this evening was a nicely made tostada with Dorado Fish in tomato, cilantro, red onions and avocado served with a white Pinot Gris, Reserve "Gustave Lorentz", from Bergheim region Alsace.
Characteristics: floral, aromatic, light, sweet, long in taste. Very good for seafood and fish, can be served with cheese or as Aperitif.
The second highlight on this wine taste dinner was handmade Raviolinis filled sheep cheese and butter. Served with a "Coulin Bourisset" Pouilly - Fuissè a Chardonnay; a white wine with a rich aromatic flavour, fruity and floral, long in taste.
Followed by a tasty filet of a Wahoo fish on potato puree with home made remoulade.
This meal was served with "Palliser estate" red wine which is originated in Martinborough, New Zealand. An extraordinary selection of red wine served cold and suitable to poultry, cheese, sausages and ham.
Characteristics: "Pinot Noir" Fruity with a touch of earthy yet light and vivid in taste - can be served cold without loosing its fruity taste.
What would Guido’s Restaurant be without having their special wood oven pizzeta with zucchinis, garlic in olive oil? That gave us a brief break in between all the fantastic tastes - but only a short one because the taste of the new served wine brought us back in to the wine country France...back to "Mercurey" which is a small Village in Borgonia. Mercurey is the largest wine-producing area of the Côte Chalonnaise in Calizia and contains 30 premier vineyards.
Around 90% of the wine production is red, from the Pinot noir grape.
Characteristics: it is a light wine, with a typical aroma for a red wine out of this region in France (forest, mushrooms and leather). Very good for meals like: snails, ham, wildfowl and red meat.
.JPG)
The next dish "Osso Buco di Maiale" cooked meat on Risotto Milanesa with a real tasty brown sauce. An awesome meal: light and nicely decorated. It came with a red "Chàteau La Gorce".
This red wine is a mix between 2 Red Wines"60% Cabernet Sauvignon" and 40% Merlot.
Characteristics: A middle strong wine, with mature fruit and mushroom aroma, long in taste.
This wine is an excellent choice for ham, wildfowl, red meat, meals with brown sauces.
The 7th dish was a Filet Mignon, marinated in wild black truffles on potato puree. An exceptionary flavour of a filet - nice and soft like filets really should be.
The selection of wine for this course was a Chàteau Patris 2004 from Saint Emilion Grand Cru.
Saint-Émilion is located 35 km (22 mi) northeast of Bordeaux, between Libourne and Castillon-la-Bataille. The ground is 100% limestone so it tastes really extraordinary. Chàteau Patris is also a mix, 80% Merlot and 20% Cabernet Franc.
Characteristics: a very tasty red wine, fresh for his age, fruits and flowers flavour, long in taste.
Should be served for red meat, wildfowl, fat meat or meat plates.
.JPG)
The dessert: Strawberry with seasonal berries merengue and vanilla cream.
Served with an extraordinary "Muscat Beaumes de Vines" from Cote du Rhone, this wine grows on a granite ground.
Characteristics: highly aromatic, with all the flower of Muscat and complex aroma fruit such as pineapple and kiwi. Serve this wine cold with ice cream and fruits.
The team around Yvonne Villiger is always serving all those delicious dishes and the wines with
a warm welcomingly atmosphere.
All wines were presented by Dr. Pierre Jacquemin, who is a well-known wine expert and wine merchant from Naucalpan, Mexico.
For more information please visit his website www.cavasdefrancia.com
by CozumelRestaurantGuide.com
Friday, May 28, 2010
Cozumel Restaurant Guido`s / Wine Tasting Evening / Dr.Pierre Jacquemin
Wine Tasting Event in the Restaurant Guido`s
This special Wine Pairing Night at Guido´s starts on Saturday, 29th of May 2010 at 8°° pm
Guido`s is located on the island Cozumel in Mexico,
Av.Re.Melgar #23
Opening hours: Monday - Saturday 11°°am - 11°°pm
Dr. Pierre Jacquemine - a french wine merchant - will explain the tastes and the origin of 8 french wines including sparkling, white and red wines. All these wines are comming from France that is known as the land of Wine and Cheese.
Restaurant owner and Chef Yvonne Villiger will serve her excellent respective courses that are especially created to accompany these kind of wines.
Guido`s Restaurant is famous for their extraordinary dishes and tastes. Yvonne Villiger belongs to the best Chef`s on the island Cozumel.
This event is one of the first wine tasting events in Cozumel, Mexico and everybody is warmly invited to join in.
Official statement of Guidos Restaurant:
Chef and restauranteur Yvonne Villiger has brought together passion for food, personal service and dedication, to this second-generation Cozumel restaurant established in 1978 by her father Guido. The wood-fired oven where great tasting Pizza & Lasagna are cooked and their homemade Pastas make it a unique experience. Restaurants Website Guidos
Cost of the event is $950 mn, with limited space.
For reservations Guido`s tel: 987 872 0946
written by chris-cozumelrestaurantguide.com
This special Wine Pairing Night at Guido´s starts on Saturday, 29th of May 2010 at 8°° pm
Guido`s is located on the island Cozumel in Mexico,
Av.Re.Melgar #23
Opening hours: Monday - Saturday 11°°am - 11°°pm
Dr. Pierre Jacquemine - a french wine merchant - will explain the tastes and the origin of 8 french wines including sparkling, white and red wines. All these wines are comming from France that is known as the land of Wine and Cheese.
Restaurant owner and Chef Yvonne Villiger will serve her excellent respective courses that are especially created to accompany these kind of wines.
Guido`s Restaurant is famous for their extraordinary dishes and tastes. Yvonne Villiger belongs to the best Chef`s on the island Cozumel.
This event is one of the first wine tasting events in Cozumel, Mexico and everybody is warmly invited to join in.
Official statement of Guidos Restaurant:
Chef and restauranteur Yvonne Villiger has brought together passion for food, personal service and dedication, to this second-generation Cozumel restaurant established in 1978 by her father Guido. The wood-fired oven where great tasting Pizza & Lasagna are cooked and their homemade Pastas make it a unique experience. Restaurants Website Guidos
Cost of the event is $950 mn, with limited space.
For reservations Guido`s tel: 987 872 0946
written by chris-cozumelrestaurantguide.com
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