Kinta is the kind of restaurant Cozumel needs more of: contemporary Mexican cooking in a small garden setting a couple of blocks inland from the malecón. The menu changes seasonally but reliably features handmade tamales, chiles en nogada in late summer, and a strong list of mezcals.
The setting — a courtyard strung with lights, simple wooden tables, slow service in the best sense — is a relief from the cruise-strip rush. Mains run US$15–25. Booking ahead is wise in high season. The same owners run Kondesa a few streets away, with a similar feel and a slightly more ambitious menu.