Dulzara Argenta had been open for two years when we first visited them in 2019. That first time, we didn’t know that we had arrived at it, until we were right on their doorstep. There is a main floor sign but you have to walk up a flight of stairs to truly find them.

Dulzura means sweetness and tenderness and although that describes this female duo’s business, it also describes themselves. They embraced and kissed my cheek when we, total strangers went upstairs to visit their bakery, that first year.

I noticed then that it had a small inside eating area with beautiful open windows that make you feel a part of the community and a charming and colourful upstairs patio.

Over the years that business has experienced ebbs and flows, through Covid of course but also when one of the pair was injured and couldn’t do her share of the baking due to pain and the need for therapy. But these hardy Argentian women, survided all of it and more.

At one time, armed with their manual pasta maker that they hauled all the way from Argentina,  they lovingly prapred ravioli and fettucine that they ladled their light and delicious tomato sauce over. That proved to be too problematic and is no longer the case. I must admit that I miss those days.

But I am happy to say that they are still open for a delicious and economical breakfasts!

But for the moment let’s go back to their primary offerings-pastries! We have tasted everything over the years from luscious lemon pies, raspberry cheesecake

and special birthday cakes for my twin brother and sister’s monumental birthday, that we celebrated together on the island. I have missed tasting their quince pie, that I understand is very Argentinean. 

Over the years we continually enjoy the tastes of two kinds of “Alfajor”, another traditional Argentian confection. In both cases, two cookies are sandwiched together with a filling. In the case of the chocolate one it was a luxurious dulce de leche. Each pastry was sealed with either a dip in chocolate or a role in coconut.

When I visited this year to buy D his welcome pecan tart, they told me that they were out but would bake that very afternoon to accommodate my traditional welcome to the island gift for D.

Both women obviously love their business, the island, the islanders and all the visitors that have found them over the years. But their greatest joy comes from making and serving their traditional food. They say with glee “we cook what and how our Mommas cooked! ”

Kath’s quote: “I compare a pastrycook who makes good colifets to a distinquished fashion designer, endowed with perfect taste, who can make charming things with vey little material. In the same way, out of almost insignificant scraps of pastry, we have to create pleasing and graceful things that also tempt the appetite”.–Antonin Careme (Marie-Antoine Careme) (1783-1833)

Love never fails.

I had given myself permission to sleep in, but my Isla alarm clock woke me in time for sunrise.

I came home to make my coffee in my little kitchen that I was initially pleased with. I nipped over to Super Aki for some staples. When I got back to enjoy my mango and sliced banana yoghurt, I realized that there were no bowls. So I had to gulp my coffee and eat my yoghurt from my coffee cup! The view from my kitchen window makes up for what my kitchen lacks.

Next stop was the wine store. I love a glass of wine at Happy Hour but I am also very frugal, so I took a chance on a Mexican wine that came in a 4 L box. (There was also an American wine but if you are a fellow Canadian, you know why I didn’t buy that). I had some cheese leftover from the flight down, so I had a nibble and a sip and thought it had a little edge, but was quite palatable (especially after the cheese).

I rarely buy fresh produce at the grocery stores, so my next stop was the market. I bought a tangerine juice in case I decided to sweeten the wine up a titch but also mangoes, apples and cucumber.

I didn’t realize until much later that when my favourite market guy and I posed for a pic, that he forgot to give me the cilantro that I purchased.

I was hoping Hortencia (my Mayan sister) was at her dress shop but I enjoyed the next best thing-I was hugged and kissed by my Mayan niece Sara!

As I rounded the corner from the market, I smelled the most delicious smell, that made me very hungry.

I stopped at “home” for a leftover lunch of Jax’s spaghetti! It was so good!

My next stop was the beach to catch up with brother Kelly and his wife Lorraine. As I made my way there, I captured many of my favourite Centro places.

I went home for a shower and hammock time as I was into another very good book. I took that cheese and wine down to Centro Beach for sunset with Kelly & Lorraine and then we were off to El Patio for dinner where my neighbour Cheryl joined us.

Please follow the link for all of the delicious details. https://foodmusings.ca/isla-mujeres/isla-mujeres-2025-restaurant-features-el-patio-de-musica/

We enjoyed the live music at El Patio and at one point Kelly said: “Isn’t that our friend Javi singing?” Sure enough he made a guest appearance. Many embraces were shared all around. We took our first of many strolls down Hidalgo that evening. A wonderful first day.

Kath’s quote: “Where there is love, there is life.” —Mahatma Gandhi

Love never fails.

As I write this, it is my first morning “home”. Home being a relative term because, even though this is my permanent address, we will be moving to another house in three sleeps. Doug and I love our life, nomadic as it is. But to the first of my Isla Mujeres Trip Reports.

I was out of bed at 430 am that morning even though I had been awake since 4. I was uber efficient that morning as I had everything ready for that moment for weeks. But as efficient as I am, Doug is even more so: he warmed up the car, loaded our luggage and made the 7 minute drive to the airport. What luxury. Thank you D, I will miss you so much.

The flight was uneventful and the 4 1/2 hours went by in a breeze as I finished a good book. Sil Lorraine Kapilik , Brother Kelly and Sister Sue met us at the ferry dock. What a blessing it was to have Kel take over as my sherpa. My back was sore after the cramped plane seating and standing for an hour for our luggage to arrive at our carousel. Gone are the days when you could zip through Cancun airport.

We (being Donna and I) dropped off our bags and walked over to Jax just before the sun was setting. Check out our blog post for all the delicious details. Isla Mujeres 2025 Restaurant Features-Jax by Sister Sue | Winnipeg food blog We were welcomed back to the island by our dear friend Jackie and a sudden rain and hour-long power outage. We had to light our food photos with our phone’s flashlights. Afterwards, when we walked back to the apartment, I stayed up and got my suite organized. Then of course I had to get into a new book so I read for an hour before I closed my kobo for the night at midnight. Ahh. I was home.

Kath’s quote: “Home is not a thing. It is a feeling.”-Authour unknown

Love never fails.

I have lived on Isla Mujeres for the last month. This is my last official Restaurant Feature for 2025. Sister Sue has a couple of additional projects lined up. I am glad that my last assignment was Queen Macabi, because I am blessed to have eaten their delicious creations and equally blessed to get to know them just a bit better. I have traveled to many places and written thousands of words about thriving food cultures, but none more than this little island of women. It is unique. It is a gem. It is my second home.

I am going to copy and paste a section from last year’s blog about fining them:

“Well readers, we are taking you on another sleuthing mission. This time to find Queen Macabi Restaurant. We hopped in a cab and showed our driver where we were going on the mapchicks app. He barely glanced at the map but fixated on the fact that we mentioned Macabi, part of the name of the restaurant. He was determined to drop us off at Macabi St. We obediently got out of the taxi and consulted GPS.

Even when we were almost on top of the location, we didn’t know it, until we spotted a sign at the bottom of a staircase.

Some things are worth waiting and working for. I have learned that notion many times over. Even though I had to postpone my visit a couple of times (my mistake) and our cab driver still wasn’t familiar with their locale, even when we showed him a pinged map location, it was worth the effort.

I am happy that they are becoming more well known because Abi and her son Saul, are absolutely delighted when you find them and reward you with delectable food! Neighbourhood friends of theirs, help out in the kitchen and when we visited, their friends took little peaks at us to ensure that we were loving their food!

We started with a trio of appetizers-Shrimp Ceviche, Shrimp Cocktail and Shrimp Aquichili. All three were beautifully assembled in “taco-like” bowls. Owner and chef Abi prepares all her own recipes with lovely twists on the usual.

Melinda had never before eaten a shrimp cocktail on the island and loved the detection of sweetness in this classic version.

I was impressed the subtleness of Abi’s seasoning especially with the cocktail and ceviche. There are some less confident cooks, who go overboard when they come across a sure thing. Perhaps they say to themselves: “If garlic makes this taste good, won’t more garlic, make it taste even better?’ A controlled cook knows better than this. The aquachile dish contained more robust flavours which were equally appreciated.

Saul is so proud of his Mom’s restaurant. His joy simply bursts from him, including his description of their taco chips which he calls ”hand-crafted” chips.

Each time another dish was placed in front of us, we oohed and aahed. The shrimp, beef and tri-coloured pepper fajitas were very satisfying,

The shrimp and chicken baby burritos were even more so. The just made tortillas (flour I think), were so light and flaky, they enhanced the delicate stuffing perfectly.

You will find a wonderful assortment of your favourite breakfast and lunch items on their menu from waffles to soups, arrachera to chilaquiles and seafood. Glorious seafood!

Saul tells me that their next project will be firing up their expresso maker. He plans on taking a barista course soon. This will be another of many reasons to pinpoint this restaurants location.

Insider tip: Let Abi and Saul know that you are visiting, and then do not look at the menu. Ask them to feed you. You will not be sorry.

Kath’s quote: “Good food is the foundation of genuine happiness.” – Auguste Escoffier

Love never fails.

Even though the spaces of Isla Village have changed over the years, the pillar is still the same-Caribbean Garden. The evening we dined, we were astonished that the place wasn’t at capacity because it was absolutely excellent in every way. Case in point: when we tucked in to our dinners, we spontaneously cheered for the chef Marcello.

Aptly named, the garden like setting is luxurious. Knowing that we were on a tiny strip of land between a Selina and the ocean accounts for a rainforest feel. It makes me chuckle to think of the Rainforest Café that we have visited back home.

Alfanso was our attentive waiter. His “Spanglish” was so earnest, and he totalled endeared himself to us with very little effort. He took care of Melinda and I first and then would turn and say to D and Richard: “And for the misters?” He was adorable.

Alex, the mixologist also deserves our praise. His Caribbean Bird that I selected as my mixology choice was the prettiest cocktail, I have ever seen and equally delicious! It was a martini made with passion fruit and vanilla with a splash of sparkling wine. Grenadine floated at the bottom. When I stirred the mixture, the yellow canary turned into pink variation.

D’s choice of Tholoc on Fire cocktail was equally impressive. Spiced rum and pasilla pepper were beautifully contained and garnished and was a thrill when ignited. D said the spicy libation tasted even more fiery as you drank closer to the bottom of the vessel.

Richard enjoyed his Tulum Craft Beer made with seawater

and Melinda her Aperol spritz, passing on the unique Limoncello Spritz on the menu.

Our shared appetizers of Guacamole and Shrimp Aquachili were a big hit. The “guac” was crowned with a frilly parmesan wafer that we are determined to master back home (to hell with the expense)!

Since I tasted the Aquachili a couple of years ago, I enjoy it as much as ceviche now. The dish is spicier than ceviche and includes the welcome veggies of cucumber, tomato and serrano chili salsa.

I still haven’t had a feed of fish and chips on the island and since I leave this weekend, it might not happen. Richard either felt the same or wanted to appease my curiosity by ordering that fish & chips that evening. We were blown away by the fish quality in a tempura coating. I loved the presentation of the fries being scattered over the plate (who says our food can’t touch each other?)

We are very inclined to eat Lake Winnipeg pickerel (non-Canadians call it wall-eye) since we live half the year on the lakeshore. It is a mild but scrumptious fish that when eaten just out of the water, literally sparkles in your mouth. D’s Grouper last evening was the closest thing we have experience to recreating that sensation. It was the “catch of the day” served on a bed of mashed potatoes and el dente cooked veggies in a beurre blanc sauce.  D was thrilled!

Melinda also chose a grouper special,  likely because it came with a coriander risotto. The blackening of the fish contrasting with the silkiness of the risotto, ensured that Melinda enjoyed every morsel on her plate.

My choice of entrée has a bit of a story behind it. Years ago Caribbean Brisas (sister to Caribean Garden) used to be on Medina with the ocean as its backdrop. We enjoyed many dinners over the years and each time I dined, I would have the fruita de mare pasta because they made it in a light wine/lemon/garlic/butter sauce which made its way to Caribbean Garden’s menu. It was like going “home” for me. Kinda hard to explain but it is the way I relate to food. Food is my comfort, my joy and is a sure fire way to elicit positive feelings of gratitude and contentment.

I feel like I should close here but there is more to tell. D and Melinda both turned down dessert but the ears of Richard and I perked up! We ordered a lucious chocolate cake and four forks. The tastes were a lovely crescendo of the evening.

When we dined at Caribbean Garden, we not only met the other half of the Gonzalez/Maldonado duo but their lovely daughter Anna. Anna was interested in asking us questions about the culinary scene in Canada as she is considering travelling internationally to do her upcoming study practicum. Since D graduated from the same program from the Toronto Metropolitan University, Sister Sue from the comparable program in Winnipeg and my having taught with the Manitoba Tourism Education Council, we felt well prepared to give her our opinion. In the end, we even mentioned that we have space in our house for students to rent, should she choose Winnipeg. We were delighted to meet her and would be equally honoured to help her with her career.

Insider tip: Most delicious grouper on the island.

Kath’s quote: “It’s not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it’s about desire. If you have constant, unwavering desire to be a cook, then you’ll be a great cook.” – Thomas Keller

Love never fails.