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  • A&D Cozumel

    A&D Cozumel

    Hello Cozumel, my wife Catherine and I (Memo) moved to the island 8 months ago to make it our new home. It was only two days after we came back home from a trip down here last January in an all-inclusive, I said to her: ” Babe, we sell everything we have and we’re moving far away from here. We’re going to Cozumel” For me, it was easy, cuz I’ve always been a nomad and traveled the world backpacking and getting jobs here and there. I love to be able to go somewhere else. While doing that, I took cooking classes in every country that I visited to learn different techniques, style and flavors. For her, it was another ball game, Catherine had the same job for the last 15 years (hair stylist, in case you ever need ) same condo, same friends, same everything. In only 4 months, the condo was empty, the house was sold, the cars and the boat were too. We bought a 33-foot RV, attached a car to it, and began our journey south. We drove to Detroit first to see some friends, then to Chicago to enjoy the total solar eclipse. We kept driving south, we had to leave San Antonio because Hurricane Harvey was coming, drove through the dessert to Monterrey, went to the coast at la Pesca, stopped in Vera Cruz for a few days, then onto Palenque…. and notice I did not write about everything we did and that happened on this epic adventure. I’ve always said, one day, I’ll have a restaurant by the ocean somewhere, me being the foodie and the water lover that I am, it was obvious. So I guess it’s the time of our life that we make this happened. So we opened “A&D” that stands for Angels and Demons kitchen. For now, we are open Sunday to Wednesday. We have a changing menu, but the classics come back often. We take great pride in the ingredients that we use and the cooking technics used to achieve our special result. As an example, for our pulled pork, we inject a Boston Butt (which is a unique cut of meat) with a homemade brine, then we smoke it for 4 to 5 hours to give it a nice bark and a smoky flavor, then we vacuum seal it and we put it in a water bath at a precise temperature for 60h. So that way it keeps cooking in its own juices, and breaks down all the molecules and collagen without any chances of drying the meat. Our pastrami is in a brine for 25 days before we smoke it and then cook it sous vide for 24 hours. Everything you eat is house-made and made from scratch, the sauces, and everything. I’ve always been fascinated with sandwiches. 2 pieces of bread with meat in between. It’s a never-ending story of creation, I mean you can eat a sandwich every day for the next year and they will all be different.
    We won’t stop at Sandwiches ALWAYS SOMETHING NEW to try at A&D!
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