I had heard of Chef Rambo when he had a smaller restaurant in Centro. Here he was on Hidalgo and we were intrigued by his new stylish spot-Richo’s.
We started by whetting our whistles with two Grande Mango Margaritas-they were grand indeed.
We have never tasted conch like this on the island. Chef Ramboo prepares it in 3 kinds of garlic-freshly smashed garlic, garlic infused oil and garlic salt. He carefully sautes it, a minimum of 3 mins but never more than 5. This dish is not on the menu but by special request only. I wish it had come on a mound of pasta to further enjoy the savoury tastes.
We tried to eat our way through this meaty tuna steak. We pulled ribbons away with our fork. The outer sear was flavourful and the raw flesh was cool and silky.
We really enjoyed the coconut shrimp that night. Chef Rambo marinated the shrimp in lime and garlic before breading them in coconut. They were a fabulous taste combo of tart and sweet.
Here is the man himself with his trusty server “Happy Gilmore”.
Chef Rambo is a self-professed collector and we had a look around at his artifacts before we bid him adieu that evening. He is an interesting fellow with an interesting approach to food.
Kath’s quote: “They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman’s octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.”-Luigi Barzini
One day in March, just as the sun was setting on the opposite edge of the island, we made our way along the malecon to this building with an unusual shape, reminiscent of the flatiron building in Manhattan.
All these good souls had gathered for a different reason to ours. They were wonderfully entertained by the lovely fellow Canadian Rease Warner who I found out later is the niece of another Islaholic and friend of ours.
We were there to sample the delights from the Tiny Gecko kitchen. Our first taste was this delicious spin on standard garlic toast. It had been unusually elevated by a sweet chili sauce which came off beautifully-the sweet, balancing the salty/savoury flavours.
The chef and his apprentice delivered these dishes simultaneously. First up was a creamy shellfish stuffed conch. Five delectable seafoods-octopus, shrimp, fish, squid and conch itself had been chopped and blended with white wine, garlic, parmesan cheese and two kinds of cream. There was so much seafood, it overflowed the cavity of the conch. The dish was totally unique and absolutely lovely.
Next up was the best octopus I had ever tasted on the island. Glistening with freshness, the tendrils had been basted in chili sauce and crowned the base of a grilled pineapple. There were two side dishes-one of seaweed with sesame oil and pepitas and the other a mango/jicama salsa, perfectly balanced and enhanced the hearty octopus.
My favourite dish of the evening was a fish filet rolled in crushed nuts and panko flakes and then grilled in an amazing tamarind sauce. The dark lighting doesnt do the dish (adorned with seaweed and a savoury rice) justice. Can you make out the image of a turtle made with rice and garnished with blackened sesame seeds? It was exceptional on the plate and on the palate!
Chef Paulino Medina was the creator of these works of food art assisted by his apprentice Pedro Damien Gracia who appears below. The chef has been given carte blanche by the Tiny Gecko owner and is a shining star on the local scene.
The culinary team shared the limelight with the creator of these exquisite cookies. We bought one for each of our grandchildren.
The 12 year old baker who is currently in cancer treatment, was selling these to help pay for his own chemotherapy. He is pictured with Raguel Rodriguez the owner of Tiny Gecko and philanthropic citizen of the island. There were other fund raising opportunities too as the cookie-baker is also being supported by LeanonMeIslamujeres.com and their miracle working team including Tammi and Mae who I consider new friends. We went to taste some delicious fare and came away with a renewed desire to support the beautiful locals of Isla Mujeres.
Kath’s quote: “I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.”- James Beard
In the spring of 2020, it looked like our Winnipeg Jets might make the play offs. As a result, my family and I made a number of visits to Snappers on Carlos Lazo in March of that year to watch their games. As we did so, we would peak past the gate at the construction site of a new restaurant, wondering what would eventually be raised up there. Well, as you know, the NHL was soon cancelled and the world shut down for a couple of years. That is, with the exception of Fernando the owner of the North Garden. He found a way to keep locals employed with construction and also take care of his staff. This lovely story was told to us by Pablo, the amazing server/manager who took care of us recently at Grill Garden.
We commenced our evening with beautifully crafted cocktails- a Hibiscus Mojito on the right and Mezcalitas Cilantro concoction on the left. The latter was rimmed with chile powder was sweet, smoky and so refreshing. The Hibiscus Mojita with muddled mint, wasn’t sweet but was perfectly fresh and smooth.
You may recognize the Crispy Cilantro Cheese starter from North Garden. OMG! The goey gouda and tomatillo sauce was perfectly balanced. When scooped up with white tortilla triangles-sensational! I had to restrain myself.
Pulled pork tacos had a liquid cheese base, stacks of toasted tortilla chips, ribbons of pulled pork, pico de gallo, guacamole and sour cream (a rarity on the island). We could have been satisfied with these hearty starters for our dinner!
As we took an eating breather, we had a look around the gorgeous interior. The bar was stunning and check out the cool wine rack!
More food adventures were ahead. The Whole Fried Fish took fresh catch to a whole new level (literally). The crispy outside and perfectly cooked flesh was delicious unadorned when plucked from the fish frame with our fingers. When I used my fork and added the silky coconut rice-sublime! A citrus salad lay under the fish cradle. I detected lime, orange, tomatillo, cucumber and cilantro. Amazing!
Pablo pulled around a cart for the table side preparation of our Tomahawk Steak (not actually on the menu).
He skillfully sliced the beef on a diagonal. This ensured the tenderness of the well marbled, medium rare steak. Once he flamed it with a generous glob of seasoned butter in a pre-heated cast iron pan, he gently transfered it back to beautiful wooden platter.
The stuffed baked potato and delicately tossed greens were perfect alongside.
Had we not been absolutely stuffed, I would have gnawed on the bone!
We declined coffee and chatted with Pablo about our family back home being in the craft beer business. He delighted us with mini beer shooters made with Liqueur and Pina Colada!
We were very impressed with the attention to details in the interior decor.
The restaurants was cozy and inviting in spite of it being completely in the open air. I would be concerned if it was a chilly rainy night but such was not the case on this evening or our entire three week visit! We longed to go back and visit Pablo some more, enjoy the decor and try some other items on the menu. Next year. There is always next year.
Grill Garden was a perfect and memorable evening from start to finish!
Kath’s quote:“To see the butcher slap the steak before he laid it on the block, and give his knife a sharpening, was to forget breakfast instantly. It was agreeable too – it really was – to see him cut it off so smooth and juicy. There was nothing savage in the act, although the knife was large and keen; it was a piece of art, high art; there was delicacy of touch, clearness of tone, skilful handling of the subject, fine shading. It was the triumph of mind over matter; quite.”– Charles Dickens (1812-1870) ‘Martin Chuzzlewit’
We have enjoyed a number of delicious meals at Greenverde over the years. A bestie of ours declares that it is the best restaurant on the island.
We started our lovely evening off with a pina coolada and a classic margarita. I do love artisan cocktails but go back to the classics like a good old coconut/pineapple cocktail, again and again.
Another classic-guacamole, was lightly seasoned with onion, tomato, fresh lime, garlic and salt & pepper. The result was so light and refreshing. Why muck with perfection and in my mind an avocado is nature’s perfection.
D and I had this idea about combining our dinner choices for a “surf and turf” so he ordered the Tampequena and I the Shrimp Mezcal.
Our beautifully plated dinners didn’t look quite so pretty after the merging of our dishes but the tastes were divine!
D’s skirt steak had been grilled with strips of poblano pepper then topped with a mixture of sweet onion, corn, cotija cheese and sour cream. His plate was then laden with more of that amazing guacamole, chilaquiles, beans and quesadillas. The steak itself was so flavourful and tender it was scrumptious on its own and made more so with all the fixings.
My shrimp had been marinated in a green style sauce (we were dining at Greenverde remember!) with Mezcal and a touch of butter. The dish was enhanced with rice but a side plate of corn, tostone banana and sweet potato also came along. What a feast!
Friends tucked into a generous portion of salmon (took home half) crowned with hibiscus sauce and bedded onto refried beans and fresh asparagus.
They also selected a tricolor of moles: Green Mole with Pork, Yellow Mole with Beef and Red Mole with Chicken. Green Verde’s mole recipes are authentically made with toasted chilies and vegetables. The tortillas were smothered in cream, cheese and a variety of seeds. The sauces were so delectable, our friend would have loved more.
My pina coolada had gone down so quickly that I ordered a glass of wine with dinner. They had a great selection of my favourite Chilean wines and I appreciated their generous pour.
Their authentic flan came with 4 spoons and we admired the creaminess and subtle sweetness along with its silky texture as we gobbled every speck of it off the plate!
Kath’s quote: “When love and skill work together, expect a masterpiece.”-John Ruskin
If you go by cab tell your driver “A unos pasos de Cable Wizz, Sobre le Avenida”. In English: “A few steps from Cable Wizz on Medina, east side heading south”.
I took a picture of their sandwich board so you could see the prices yourself. Unbelievable value!
This amuse bouche arrived at the table without our requesting it-a peppery sauce and a squiggle of cheese made for a salty treat to accompany the delicious non-alcoholic beverages we selected.
Dos Frida Vivas please! Pineapple, lime, mint and cucumber. So refreshing!
Not like any quesadilla you have had before.The pork filling is slow roasted in a pit lined with hot rocks and covered with banana leaves. When ready, the pork is stuffed into soft corn tortillas and grilled in some of the drippings from the roasting process.The result is a flat crunchy quesadilla packed with savoury pork. Perfect when plunged into the dipping sauce.
These condiments arrived first. It was explained that they could be used to enhanced the dipping sauce..
We added lime, cilantro and chopped white onion to the light bean broth. We declined the caliente sauce.
The perfect marriage of tastes.
Los Gardos are beautifully butterflied shrimp (shell on) crowning amazing guacamole (I think it was the refreshing lime that balanced the rich avocado), pork pieces (you can swap for chicken), and a smear of refried beans topping a crispy taco sphere.
I had a hard time using a knife and fork so I threw down my utensils and picked it up. I was tutored by D and was grateful for the generous supply of napkins.
The decor of the family restaurant is beautifully assembled. The owner’s son explained that his mom is “slightly” obsessed with the Mexican painter Frida Kahlo. You could hear the pride in his voice when he also explained that all the recipes served on their little corner were his mother’s. He also mentioned their exciting plans for a Centro location were ahead. And that time has come!
Kath’s quote: “I am that clumsy human being, always loving, loving, loving. And loving. And never leaving.”-Frida Kahlo
