As Sue and I make inroads into the food culture of Isla Mujeres, we meet more and more locals who can claim that their families are founding families of the island itself. It is fascinating to me that so many of these first families work diligently to keep the hospitality surrounding Isla food and it’s recipes alive. Case in point, although I have eaten at Caribbean Brisas a number of times both in their original Centro location on the ocean side of Medina and in their current Colonia’s location, I have never met Karina one half of the ownership team in person. Karina is a vivacious woman whose love of food and the island are both obvious. She runs Caribbean Brisas and her husband leads the team at Caribbean Garden, only a couple of blocks away. Both restaurants are open for three meals per day and they also maintain separate, distinctive menus. Imagine, if you will, how hard this couple must work.

Caribbean Brisas was almost at capacity on the evening we visited. I know without a doubt that it is the delicious, authentic food that keeps their guests coming back.

This evening Karina explained in Spanish (thank heavens Sue was there) that their fish is always fresh and never frozen. She indicates that in spite of their extensive menu, their specials board ensures that they can highlight their freshly caught fish features. Black Grouper is available either blackened or tic n chix fashion and held the spotlight on this evening. But Sue and I decided quite easily what dishes we would share. We both love fruita de mare pasta so that was a given.

Clams, mussels, squid rings and shrimp were tossed in a light and sparkling tomato sauce made with top quality tomatoes, herbs and parmesan. I always appreciate when the sauce does not over power the briny taste of fresh seafood. I often request seafood pasta with a little oil, garlic, white wine and lemon but Sue pointed out that it may be impolite to muck with a chef’s recipe, so I will decline to do so in the future. Tiny ribbons of more parmesan adorned the spaghetti. I am a fan of oodles of parmesan, and am delighted that Isla restaurants do not adhere to what Italians follow as food doctrine, that is, parmesan and seafood should never meet. I am already looking forward to leftovers and I only ate a couple of hours ago.

Soft and fresh, French bread appeared to be sliced and then brushed with garlic butter.  We were brought a second basket to lap up that delectable sauce.

We also selected lobster tacos. The meat had been pulled from the shell and then finely diced with a couple of simple veggies so that the sweet taste of the lobster shone through. We each enjoyed a soft taco and then Sue ignored the tortilla and finished the stuffing of the third taco with her fork!

We started with crisp tortilla chips and pico de gallo, accompanied with a lovely Chilean merlot as we were introduced to Karina. The rain had abated. A fresh breeze swept over us from the nearby Caribbean. Caribbean Brisas is aptly named. We enjoyed a lovely evening!

Insider’s tip: Next time I visit I would love to try the mussels in wine.

Kath’s quote: “Seafood is a celebration of nature’s abundance and a reminder of the wonders of the ocean.”-Unknown

Love never fails.

We arrived at Grill Garden and were seated under a towering palapa that provided shelter on a rainy windy night. We soon forgotten our chilly walk and were enveloped by the staff’s warm welcome. Valentina and Javi attended to our every need, getting us settled with menus and drinks. 

This was a first visit for all but one in our party. A couple of us had been for cocktails but had yet to experience this Argentinian gem. Two of our group were first time visitors on a day trip from Cancun. Grill Garden was a wonderful example of the island’s hospitality and diverse cuisine. 

There is a grandeur to the physical structure that is matched by the portion sizes and presentation vessels. Known for dishes like its gigantic tomahawk steak and whole grilled fish and their inventive presentations, the restaurant has a more-is-more approach, and more of a good thing is indeed a good thing. 

This is a gorgeous restaurant in a lush tropical garden with low lighting that gives it a cozy intimacy despite its grand scale. A perfect setting for a special celebration but with shareable dishes at reasonable prices it will be on my list to visit for no occasion other than great food. 

We all placed our orders visioning a typical restaurant portion size but were shocked when the platters began to arrive. Our friend who ordered a beet salad and piña colada shrimp had no idea that the shrimp would be overflowing from a half a grilled pineapple and the salad would be a full sized dinner in itself. I too enjoyed the shrimp that is marinated in piña colada, breaded in coconut and served with a punchy dip. Even the flesh of the pineapple was deliciously caramelized and full of flavour. The beet salad looked fantastic with mixed greens with hibiscus flowers and pine nuts. At only 200 pesos it’s a great choice of the budget conscious. 

Likely thinking they were ordering lighter fare, the girls opted for Baja fish tacos only to receive an abundance of battered fish piled high with coleslaw and garlic mayo. Another 200 pesos option. Neither of them were able to finish their portion. 

My rib loving brother’s plate looked amazing and may be what I have on my next visit. Giant slow cooked smoked pork ribs were served with fries and roasted corn. And most intriguing to me was a link of house made Argentinian sausage. I saw the chef feeding the mixture of brisket, garlic, chipotle, jalapeño chilies and mozzarella into casings on my way past the open kitchen. 

Kathryne and I opted to share three dishes, again we were envisioning regular sized restaurant portions. We will be feasting on leftovers all the next day. We too enjoyed a literal boat load (pineapple boat) of piña colada shrimp. 

Then we opted for the ceviche, which when described as “a tower” should have been a tell tale sign of what was in store. It’s served in a custom made metal contraption that is slowly removed by the waiter to reveal layer upon layer of fresh seafood, onion, cucumber and creamy avocado. A lovely guajillo tomato based sauce is poured over top. It’s also served with a tiny Clamato shrimp shooter that can be drunk or poured over the dish. Kathryne chose to drink hers and loved it!

Our final dish was from the “Milanesa” section. Typically Milanesa is a breaded veal or chicken preparation from Milan, but this is a flank steak prepared in the same way. It’s a traditional Argentinian dish called Matambre. The cutlet is then smothered in melted cheese and your choice of topping. We opted for the carbonara featuring bacon and served with loaded fries. 

We ended our evening with coffees with a splash of Frangelico served in champagne flutes and toasted to friendship and the beautiful island of Isla Mujeres. 

Insider’s tip: The staff will do anything for you. Last year when we shared with Javie that we were going to make breakfast out of our leftovers, he gave us two fresh eggs!

Kath’s quote: “Cooking is an art and patience a virtue. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist” -Keith Floyd

Love never fails.

Sometimes the best things happen when you are open to serendipitous experiences. When I was making arrangements to visit this relatively new restaurant in the colonias, an English speaking friend of the owners joined our chat. I didn’t know this then, but Ricardo and Margarita’s friend Mike, from Indiana, had discovered this wonderful gem, when they temporarily had a location in Centro. The restaurant with its commitment to well prepared and fresh ingredients, just could not manage the Centro lease rates that keep increasing to the restauranteurs downtown, especially in on Hidalgo. So they moved back to the front of their own home. And luckily for diners, now that they have lower overhead, they are server amazing food at “old-fashioned” prices. Not all of you will remember colonia restaurants like La Bruja, the former rooftop restaurant owned by Ruben or the original set up of Bastos, but I do. These “old fashioned” establishments are what hooked me onto Isla fare and kept me coming back for 20 years!

The restaurant had kept my new friend Mike and his family returning to the island for the last five years and Mike loves the couple so dearly, that he is helping to promote their success. Mike created this graphic sticker that when you scan the QR code, takes you right to the restaurant’s Google Page with tons of info.

Margarita proudly shared that Mike is a big part of their recent success. The way they came up with their restaurant name is that it represents their names in addition to their two sons. I bet they will find a way to include Mike in that moniker too. Mike sat at the next table to us last evening with his vivacious wife and her two sisters. He was so interested in what we do and was intrigued when we shared a couple of hidden gems.

As you can guess, I love talking to other foodies, but I sometimes get off track as I am doing at this exact moment. So…to the food! Freshly prepared ingredients were placed upon on our table containing just sliced cucumbers, radishes and limes. There was also a bowl of pineapple salsa which I jumped at only to be warned by Sue that it was likely laced with chopped jalapeños and very hot! She was right and had I gobbled it, I wouldn’t have had a palate to discern all the complex flavours in the food that we sampled. There was also a matcha habanero sauce, but I stuck to the crema.

When we asked for suggestions, we were guided to the Alambre Mafer, a delectable mixture of red pepper, tomato, onion, cheese and a meat trio of chicken, pork and chorizo sausage! This sauteed mixture came covered with the cheese along side just-pressed maize tortillas.

I loved the savoury mixture so much that I greedily took home the leftovers (sorry Suze)!

Sue and I also split a Pastor Gringa, so named because gringas (not locals) typically order flour tortillas. First they grill a tortilla with ham and cheese and then they add the stuffing of your choice, in this case the bianco pastor that we could smell slow roasted over live charcoal at the door.

The pastor was perfection – I love fatty pork that has been charred and thinly sliced. Pastor was originally brought to Mexico by the Lebanese in their version called shawarma. I first fell for shawarma while visiting Israel and Jordan.

I wondered where all these recipes originated and Mike mentioned that the family originally came from the region of Guerro which is next door to the Puebla region where pastor originated.

The décor is simple and rustic but we were comfortable sitted under a ceiling fan, casually perched onto our stools. As more parties of people arrived, they found chairs and eating surfaces for all.

Ricardo appears to capably do most of the cooking. I was delighted when I saw him literally run down the street to pick up what looked like potatoes for another table. Now that’s fresh ingredients for you! I especially like grilled potatoes in Mexico so I am guaranteed to return to sample the shrimp tortilla dish that I captured a pic of at the next table. Sister Sue says that there is no potato on the taco as potatoes don’t have tails. But I still want to go back to the restaurant and see for myself.

Margarita is the hostess with the mostess, genuinely caring that we caught a cab afterwards as well as chatting to Sue in Spanish. The former, wears earrings that are shaped like heart shaped suckers, so she must be a fun-loving person!

Kath’s quote: “The best hostess is the one who can make her guests feel like they’re at home, even if she wishes they were.”-unknown

Love never fails.

There are moments in life that are particularly precious. For me it is when someone gives you the gift of their time. Our friend Gustavo is just about to open his second restaurant on the island-tomorrow in fact. His portfolio of projects has increased recently and he and his wife are preparing for a new baby. I can only imagine the stress of all these things coming to a head right now. And yet, he generously gave us his time last evening. We chatted about so many things as his eyes darted around Isla Burger, ensuring that everyone was well taken care of. By the end of the evening he was delivering drinks himself to a large party.

But to the food! If you look back at the story that we have documented of the growth and continued success of Isla Burger, you will see that it all started with Gustavo’s research into the highest quality products and incorporating many of his own recipes after having lived in Sicily and the US. He is originally from Brazil. He brings this wealth of food and hospitality knowledge to his new venture Isla Bistro. But that is a story for another day.

My brother Kelly and his wife Lorraine were accompanying me and Lorraine and I started with Hibiscus Ice Tea Margaritas. They were refreshing and satisfying.

Lorraine chose the Big Isla for her dinner, Isla Burger’s ode to Micky D’s big mac. It starts as the jingle goes, with “two all beef patties” but every other aspect of the burger has been elevated: the lettuce isn’t shredded and the sesame seed bun is crowned with both white and black seeds! My taste took me back to my childhood but made me very happy to taste a grown up version. Lorraine had never tasted IB’s fries and loved them.

Kelly was tempted by the BBQ Burger which I had never tasted before last evening. The pulled pork and ground beef patty made for a stellar burger but the sensational barbeque sauce put it over the top!  Gustavo started to tell me about all the ingredients in that sauce when we were interrupted, so I will have to circle back and list them for you. If you like a hint of sweetness in savoury food, you will have to order this one. Kelly too loved his fries.

Now I am a pretty simple girl. I have three favourite foods: potatoes, potatoes and potatoes. Just kidding. Potatoes, eggplant and truffles. To satisfy two of these three foods (I had eggplant the night before), I chose the parmesan/truffle fries and was so happy! Yes, food has the power to make me happy. I will sheepishly admit that I also adore fried chicken. This craving started when I used to spend summers on my grandpa and grandma’s farm in Saskatchewan. My sweet Polish Grandma ensured the crunchiest chicken by utilizing her own homemade bread for her breadcrumb coating and frying in lard (yikes, I know). Last evening IB’s Classic Chicken sandwich was on par with Grandma’s. This is the highest compliment that I can adhere to the chicken burger. IB’s chef utilizes 7 herbs in his batter but it is the crispy, crunchy perfection that makes this a classic.  

We also sampled the Isla Bang Shrimp. The “bang” created by the honey/sriracha sauce!

As well as the silky key lime pie.

If you want to research why Isla Burger continues to be so popular (last night there were guests from Germany and Denmark sitting next to us), even with the recent advent of hamburger carts popping up on every corner of the island, read “A Little Bit About Us!” on the last page of their menu. The best ingredients, expertly prepared is their recipe for continued success!

Insider Tip: Have their homemade ketchup on everything!

Kath’s quote: “A Hamburger is warm and fragrant and juicy. A hamburger is soft and nonthreatening. It personifies the Great Mother herself who has nourished us from the beginning. A hamburger is an icon of layered circles, the circle being at once the most spiritual and the most sensual of shapes. A hamburger is companionable and faintly erotic”. –Tom Robbins

Love never fails.

For many years La Adelita was a tequila bar tucked in the corner of Faynes, our favourite late night spot for drinks and live music.  As we have matured, so have they. Our maturity means we now go to bed early, but they have matured into a great little restaurant with a wonderful regional menu. 

“La Adelita” in Spanish refers to a female soldier, specifically a “soldadera” who fought in the Mexican Revolution!  A proud and fitting name for a restaurant whose bold dishes represent the traditions of various states. 

La Adelita still honours its tequila history by offering an extensive tequila menu and a wide variety of very good Margaritas. Kathryne had the Mango Aguacate. A mix of tequila, mango, lime, syrup, coconut cream, and avocado. The later two ingredients giving it a creamy consistency. I opted for the Jamaica Mixed Berry which had a great mix of flavours; hibiscus, berry, lime, syrup, rosemary, triple sec and of course tequila. Our glasses were rimmed with a flavourful spice mix that left our checks slightly stained when we went in for an eager sip. 

Manager Victor wanted to start us off with bacon wrapped jalapeños that were stuffed with cream cheese. I failed to find these anywhere on the menu. Perhaps they were a special feature that night. 

Kathryne had her favourite, Michoacán Carnitas, named for the state in which carnitas originated  This confit of pork, cooked slowly in its own fat, until it’s partly crispy is served with warm tortillas, rice, guacamole, onion, and lime so you can create the perfect taco. 

I had the Xcatik Salmon. The fish was perfectly grilled and smothered in a cream sauce flavoured with xcatik chiles, a yellow variety from the Yucatan. It was a bit spicy for me but balanced by rice and sautéed vegetables. The crispy salmon skin was the best part. 

The menu has dishes from many regions of Mexico that we’ve yet to try. Molcajete is a dish from the state of Sonora. Served in a lava bowl with a variety of meats and seafood. 

You can have your fish breaded or served “zarandeado” style from the state of Nayarit or “tikin xic” style from right here in the state of Quintana Roo. 

Last year I had what so far has been my favourite dish there, the tortilla soup, a favourite of Mexico City. 

Mexico has such a diverse culinary culture. Some dishes are found in many states, but each state also has its own unique dishes. It’s wonderful to find a restaurant that celebrates that diversity. 

Kath’s quote: A mind is like a parachute. It doesn’t work if it is not open“. -Frank Zappa

Lover never fails.