In the town of Apan, in the state of Hidalgo, Mexico there is a restaurant called Don Bigotes. Established in 2023, it is owned by the family of Yuliana. She, along with friend Angelica of Merida, have lived on Isla Mujeres for many years, working in other people’s restaurants. All the while dreaming of one day opening their own version of the family restaurant.

August 2, 2025 the dream came to fruition.

If you were to visit the two restaurants, located 20 hours away from each other by ferry and car, you would find a very similar menu, with the addition of Caribbean seafood dishes on the Isla Mujeres version. Even the trademark walls, filled with patrons chalk messages, are a nod to the original. Making Don Bigotes Isla Mujeres the continuation of a family legacy.

The restaurant is colourful and casual, making the diner instantly feel at home. A bonus, there is air conditioning the further in you venture in, so you can select where you sit according to your temperature desire.

On to the tried and true dishes. We started with the Caribbean Guacamole. Such an interesting combination of avocado, with pico de gallo and grilled pineapple. A sweet and salty twist on a classic it was the perfect way to wake up our taste buds.

For an appetizer we had the crispy tuna carnitas tostada. Generous chunks of lightly coated tuna, atop a crunchy tostada. slathered with guacamole and topped with pico de gallo and pickled red onion. This dish was busting with flavour.

Our friend had the Grandpa Toño’s taco. Named in honour of Yuli’s grandfather. Tempura coated fish with coleslaw and xcatic sauce, a creamy sauce featuring pale green chili peppers.

While our shrimp tacos were similar in all ways but the sauce, ours being a chipotle mayonnaise. All the tacos were super satisfying.

A few of us tried their popular salads. Our friend opting for the grilled chicken and mango salad. Served with cranberries, croutons and a honey mustard dressing. She thoroughly enjoyed it.

We had a sampling of the grilled pineapple salad with little balls of creamy goat’s cheese and praline nuts in a honey mustard dressing. A good salad is not easy on the island and these were phenomenal.

For our main we shared the filete de pescado. The fish that day is known in Mexico as “pescado dorado” but you may know it as “Mahi Mahi”.  It’s a beautiful meaty white fish that was served with xcatic risotto and perfectly cooked fresh vegetables. You get to choose the preparation; grilled, garlic butter, or in a white wine sauce. We choose the later on our waiter Nahuel’s recommendation.

At this point we were stuffed and our “to go” box had a large piece of fish, two large shrimp and plenty of tempura tuna to be eaten for lunch the following day. But the team wanted us the complete our evening with a sweet treat. The restaurant brings in  a selection of desserts as well as offering Chef Diego’s creme brulee. Our waiter was partial to the chocolate cake, so we went at it with multiple forks and we were certainly glad we did. The deep dark chocolate icing on a rich chocolate cake with creamy filling was the ending we didn’t know we needed.

It was lovely to see the open kitchen and meet Chef Diego and his helpers Emma and Marcos. The staff are friendly and attentive.  Don Bigotes is sure to be another Isla “go to” restaurants providing consistent excellence with more than a few surprises.

Daily happy hour specials 3:00 – 6:00 are posted on blackboard inside wall of restaurant, featuring great prices on margaritas, beers with wings and fries, or beers with nachos.  A great place for a snack and a cold one on the stroll back from the beach.

PS Kath piping in: Their mojitos are epic with the twist of a lovely dark rum.

Kath’s quote: “The ocean stirs the heart, inspires the imagination, and brings eternal joy to the soul.” — Robert Wyland

Love never fails.

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