Guido's — Restaurant in San Miguel de Cozumel

I was told cozumel has no Marscarpone to make TIRAMISU. So here is How to Make Mascarpone ie..TIRAMISU Mascarpone is a rich, creamy Italian fresh cheese that is surprisingly simple to make at home with just a few ingredients. It's a versatile ingredient perfect for both sweet and savory dishes, from desserts like tiramisu to savory spreads.

Prep Time: 10-20 minutes Cook Time: 15-20 minutes Resting Time: 8-24 hours (overnight recommended) Servings: 1-2 cups (varies by recipe) Temperature: 180°F - 190°F (82°C - 88°C) Ingredients:

Heavy Cream: 2 to 3 cups (480 ml to 720 ml) Lemon Juice: 1 to 2.5 tablespoons (15 ml to 37.5 ml) (Freshly squeezed is preferred) Optional: A pinch of salt (for savory use) Equipment Needed:

Heavy-bottomed saucepan Candy or digital thermometer (crucial for accuracy) Wooden spoon, rubber spatula, or whisk Fine-mesh sieve or colander Cheesecloth, a clean cotton tea towel, or a thin paper towel Bowl (slightly larger than the sieve) Airtight container for storage Instructions:

Pour the heavy cream into a heavy-bottomed saucepan. Heat it over medium heat, stirring frequently with a wooden spoon or whisk, until it reaches a low simmer and the temperature reads between 180°F and 190°F (82°C - 88°C) on a thermometer. Do not let it boil. Remove the saucepan from the heat. Stir in the lemon juice. Continue stirring for 3-5 minutes until the mixture begins to thicken and small curds form. Allow the mixture to cool to room temperature, which can take 30 minutes to an hour. As it cools, it will thicken further. Line a fine-mesh sieve with several layers of cheesecloth, a clean cotton tea towel, or a paper towel placed over the sieve. Position the sieve over a bowl. Carefully pour the cooled cream mixture into the lined sieve. Cover the top of the mixture with the excess cheesecloth or towel. Refrigerate the setup for at least 8 hours, but ideally overnight (12-24 hours), to allow the whey to drain and the mascarpone to firm up. The longer it strains, the thicker the final product will be. After straining, scrape the thick, creamy mascarpone from the cheesecloth into a clean, airtight container. Press plastic wrap directly onto the surface before sealing the container to prevent a skin from forming. Safety Notes:

Use a thermometer to ensure the cream reaches the correct temperature (180°F - 190°F) but does not boil, as boiling can prevent proper curdling. Always use clean utensils and equipment to prevent contamination. Keep the mixture refrigerated during the straining process to maintain food safety. Substitutions:

Lemon Juice: White vinegar can be used as a substitute, though it will impart a slightly different flavor. Heavy Cream: Ultra-pasteurized cream can be used, but pasteurized heavy cream generally yields a creamier result. Storage:

Store the homemade mascarpone in an airtight container in the refrigerator. It will keep for up to 5 days, though some recipes suggest a shelf life of 3-4 days. For best quality, consume within 3-4 days. Pro Tips:

Use Pasteurized Cream: For the creamiest texture, use pasteurized heavy cream instead of ultra-pasteurized, as the latter can sometimes result in a less desirable texture. Temperature is Key: A reliable thermometer is essential for consistent results; the temperature must be monitored closely during heating. Visual Cues: The mixture is ready to be strained when it has thickened significantly and small curds are visible. Make Ahead: This recipe is perfect for making ahead of time; the straining process can be done the...

Do you want to cause some confusion when you return home from Cozumel? Everyone will ask, "how was the food?" When you tell them about the authentic and delectable Italian food you had at Guido's in Cozumel, a Caribbean island in Mexico, they will think that you are nuts. Let them. It is really easy to forget that you are on an island, or in Mexico. The tree canopy over the dining area, soft lighting, soft music makes for an enchanting atmosphere. The staff here are so attentive and friendly. The food is exceptional and would be highly regarded in any city's offerings, but the fact that this place is in the mix of a row of t-shirt and tequila shops, a short walking distance (North, or left) from the ferry pier makes it even more appreciable. We stayed on the island for 2 weeks and ate here 3 times, but had not discovered the place until our second week. The stuffed chicken breast was moist and tender in a region known for lesser selections of pollo (pollo="po-yo"= chicken) that are usually a bit too tough. The shrimp pasta... That may not be had made pasta, but it certainly tastes like it is. Their sauces are likely in-house made, and if they are not, they are using bottled sauces and then adding to them the freshness and flavor that blurs the difference. The wood fired pizza with fresh tomatoes will have you researching real estate near by. As if finding this slice of paradise on this island of paradise isn't strange enough, the prices here are some of the most reasonable on the island. You can drive 6 Km and pay more for recently thawed fare sitting in lawn furniture on a gravel parking lot. If you love Italian food, you must come here. If you are just looking for a break from the quick and ready mass made meals, you must come here. We leave Sunday and this will be our last meal before we depart. Muchas gracias to everyone that makes...

I don't even know where to start with this amazing restaurant. When you visit Cozumel, you think Mexican cuisine. Never would you think Italian cuisine.

When you walk in the front door, it looks like a small restaurant and then they take you to the most beautiful and magical outdoor dining that you can not find anywhere on the island. The restaurant that the owners built, to the best employees, to the amazing drinks, appetizers and entree's. The owners have put every thought and ounce of love into their restaurant and staff.

I could have ordered everything on their menu, but I love lasagna and their lasagna is THE best! I can not put into words how fabulous it is! Layers upon layers of thin pasta with a delicious filling that melts in your mouth with every bite. The rosemary garlic bread is a perfect match! All finished to perfection in their brick oven for a perfect fired finish. We also had their famous sangria and of course a beautiful glass of white wine to tie in perfectly with our dinner.

Make sure to save room for desert! We ordered the coconut sorbet and the cocoa sorbet. This was a great finish to one of the most delicious dinners we have ever had!

The owners have to be so proud of what they have built in such a wonderful country and island. I stayed on the island in September and had dinner 3 times at Guido's. I made sure to make this a destination spot when I visit the island. I brought my boyfriend this time, after raving and craving the amazing lasagna. He was as blown away as I was!

Whatever you do, Do NOT miss dining here while you are visiting the island. You will not be disappointed. You will just be full of happiness when you leave! If there was an option for 10 stars, you would get...