I love Mexican food. The fresh tastes of cilantro and lime hook me in every time. When we first started visiting the island 20 years ago, the choices were pretty much Mexican, Mexican or Mexican. Slowly pizzas and Italian cuisines started making their appearances along Hidalgo. I was grateful because, the longer that you visit and stay somewhere the more variety you crave. I will confess that when sushi made its appearance on the island, I resisted. But as they say…if you can’t beat them, join them!

I was getting ready to move mid-island and was looking forward to a last dinner out with my brother Kelly and his wife Lorraine. Samura gave us the excuse to head towards Punta Sur. I was content to walk to the taxi stand when a local bus heading for punta sur, pulled up. Away we went, enjoying the ride with the locals. Our destination came up more quickly than I thought but we did hop off the bus, just in time.

I had visited the gorgeous garden setting before and was so enamoured by the lush foliage, charming basket chandeliers and the enormous tree that stands majestically in the middle of it all.

Our attentive server suggested that I commence the evening with a cocktail and recommended the Akira Cocktail. Suntory is a Japanese spirits label and Samura imports their whiskey and stealthily mixes it with coconut liquor, pineapple juice, lemon juice and cherry juice scented with lemon. The resulting taste is mild and refreshing.  Lorraine chose a cabernet, and I eventually joined her.

Our dinner started with 2 appetizers as we watched a couple next to us be entertained and fed at the hibachi grill.

The first, once again suggested by our server was Lobster Spring Rolls. The light but crispy wrappers expertly assembled by their chef were stuffed with delectable vegetables and fresh Caribbean lobster (a cousin of Canadian lobster caught in our maritime waters).

Next up was Spicy Rock Shrimp which both Lorraine and I declared were our favourite that evening. Big crunchy tempura shrimp were adorned with a spicy mayo, ginger and chives. We were more than impressed.

Kelly helped with our offerings but also tucked into a Thai Chicken in Yellow Curry.  The coconut milk sauce was swimming with eggplant, red onion, peppers, broccoli, basil and chicken of course.

After appetizers, we were served a sushi course of Dragon Rolls and Samura Beef Rolls. The Dragon rolls were glistening with tobiko (caviar) and eel sauce. The roll itself contained breaded shrimp, a sliver of mango and sesame flavour obtained by a drizzle of oil, I suspect.

The Samura Beef Roll were stuffed with surprising Manchego and cream cheeses, cucumber and asparagus. Thin ribbons of beef filet adorned the crown of the roll along with avocado, mayo, sriracha and eel sauce. Both were richly satisfying.

In fact, when the time came for us to discuss entrees with our server, we asked instead to share one final course. Skewers of beef were marinated in teriyaki sauce and skewered with sweet onion. They brought to mind, Teriyaki Tidbits that my husband, sister and I prepared and served at The Keg Restaurant back in Canada many years prior.

For dessert, we asked that our server bring us a single treat with 3 spoons. It was Chocolate Ingot which the menu described as double fudge and ice cream. So one dessert divided by three people multiplied by twice the chocolate equals ? The answer is total contentment.

The evening was magical. Was it the island itself, the lush, ancient garden or a rare opportunity to dine with my brother and a dear sister-in-law? Regardless, it was an evening that we won’t soon forget.

Insider tip: Linger over dinner. If you are like me, the littlest touches, bring me the greatest joy.

Kath’s quote: “I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that“.-Jose Andres Puerta

Love never fails.

One of the functions of our facebook group, Isla Mujeres’ Food, is to give restaurants an opportunity to share about their food online with an interested audience. We’ve noticed that post-pandemic there are more and more restaurants offering home deliver, whether they have a brick and mortar store, or what is known in the business as a ghost kitchen, that only does delivery. Yiron is a hybrid of the two. There is a physical building located not too far south of Chedraui. But there is no actual seating inside. Just a kitchen and a take away counter. The business is primarily delivery.

All year long we have been approving posts from Yiron about what they have available and it’s been making me very hungry. Problem is I live 5,000 km away for 10 months of the year. Thats a lot of drooling over mouthwatering options that I know I can’t have until I get to the island.

So now that I’m on Isla, the time has finally arrived. We arranged for take out for two and told them to surprise us. When Kathryne walked into the kitchen with two big containers I could hardly contain my excitement.

I opened the first container to find a generous portion of Chilaquiles rojos. A traditional Mexican breakfast, this dish consists of tortilla chips slathered in a light tomato sauce topped with sliced onion, cilantro, avocado and usually topped with an egg or shredded meat. We got both, shredded chicken and eggs!  The sauce softens the chips as they soak it all up for the most delicious bite.

The next container just happened to have my very favourite Mexican breakfast of all time-Huevos Motuleños. Corn tortillas are brushed with refried beans and topped with a fried egg, strips of ham, peas, and tomato sauce and sprinkled with queso fresco cheese. My favourite part is they are served with a couple slices of fried plantain. The sweetness tastes great with the otherwise savoury dish. They come three in a serving.

There was so much food for such reasonable prices! We had left overs for the next morning. I could get used to having this beautiful food brought directly to my door. It’s like Door Dash without all the extra charges. But don’t forget to tip your driver.

Insider Tip: There is also Yiron Pizza which I am sure would be as delicious as the items that we sampled.

Kath’s quote: “The most important things to do in the world are to get something to eat, something to drink and somebody to love you.” — Brendan Behan

Love never fails.

Opened in 2021, Marina Bartolome may be a young restaurant, but it has a rich history. The family are original islanders, making their livelihood from the bounty of the sea. One just has to glance at the photos that adorn their gallery wall to see how deep the roots go into Isla Mujeres history. 

The marina is what one might call a one-stop-shop. A marina, restaurant with an air conditioned private function room, sports bar, take away counter, and small dipping pool, all under one roof. 

You enter the restaurant on Medina, just south of the ferry dock, and walk into a crisp, nautical restaurant at the foot of the marina. The location provides an expansive view of the water between Cancun and the island. It’s a perfect place for enjoying the sun set and fish and seafood recently caught in those very waters. 

Kath enjoyed the pera primavera cocktail. An delicious inventive creation of gin, white vermouth, pear, eureka lemon, agave and ginger ale.

On the day we dinned there, the catch of the day was fresh caught Mahi Mahi. This is a rarity as it’s low season for that fish. So, we started with appetizers that would feature this firm, white fish.

We selected the ceviche mixto on the recommendation of our server Angel. Piled high on a platter was whole shrimp, chunks of mahi mahi, octopus and calamari with chopped tomato, red onion, and cilantro.  The beautiful taste of fresh lime sparkled on your palate. 

We also really enjoyed the fish fritters. They were lightly battered, hot and crispy. Served with a spicy mayo and a side of guacamole that was topped with picked red onion. 

For main we both picked shrimp dishes. I had the garlic shrimp. I must confess, I was drawn to it by the anticipation of mashed potatoes, which did not disappoint. The potatoes were whipped to smooth perfection and full of buttery flavour, the side of corn was sweet and worked well against the salt of the large sautéed garlic shrimp. 

Kath selected the pasta Alfredo with shrimp. Served in a rich cream sauce, highlighted with white wine and citrus. It was a generous portion served with garlic toast.  

By this point we were very full, so packed up the leftover shrimp pasta and topped it with the garlic shrimp from my plate. It made a delicious dinner the next evening. We did somehow access enough tummy space to share some vanilla ice-cream. 

Marina Bartolome also hosts special events such as wine pairings and tequila tastings in a lovely, large air conditioned space that can also be booked for private events. 

Insider tip: The shrimp skewers that have topped the Isla Mujeres Food Page are from our visit in March 2024! I recall that they were sensational and so was the spicy octopus.

Kath’s quote: “The sea is the same as it has been since before men ever went on it in boats.” – Ernest Hemingway

Love never fails

One of the food related questions I see most often on Isla Facebook pages is “who has the BEST pizza?”. There are a few places that get the most endorsements from tourists and expats alike. But ask an Islander who they think has the best pizza, and you’ll get a resounding Pizza Rock as a reply!

The first pizza I ever had on Isla was in 2006 at Pizza Rock. Back when Centro was not packed with restaurants, Pizza Rock was the first pizza place on the island. It opened in 1997 making it one of the original restaurants on Hidalgo. It’s located between Jenny Penny and Oceans. The storefront is small and easy to miss, but the restaurant is deep with plenty of outdoor and indoor seating, including a private air conditioned party room, which on the night of our visit was hosting a quienceñero party for 20 people. 

Back in the day, owners Verónica and Orbelín had a humble little place with excellent pizza. Over the years, with the input of the next generation of the family, the restaurant has continued to evolve. The decor is more sophisticated and modern and a menu is more diverse. What hasn’t changed is the commitment to excellent quality and utter deliciousness. 

We were warmly welcomed by Carlos, fiancé of Camila. daughter of the owners. 

Kath started with a piña colada, garnished with a small white chrysanthemum, making it as pretty as it was delicious. Then we ordered an appetizer to allow ourselves a bit more time to contemplate our dinner choices.

Our appetizer of “bread with garlic and mushrooms” was a lovely version of cheese toast. The cheese pull of Mozzarella, the buttery crunch of the toasty bead, and its soft interior, tasted like home. 

For our mains we decided to do one pasta and one pizza. We asked Carlos for his favourite pasta and he said he liked the “Lemon” pasta. We selected fettuccine as our noodle, and added shrimp. The pasta was cooked al dente, and tossed with a lovely combination of bacon, onion, Parmesan and lemon. It was nice and light and the shrimp were tender and tasty. Served with a basket of lightly toasted, fluffy bread. The plate looked like a work of art. 

Then on to the star of the show as the name of the restaurant infers – the pizza. 

I have been visiting Isla for twenty years, the last few of which I have enjoyed extended stays of a couple of months at a time, so needless to say I have eaten a lot of pizza here. I have likely tried and enjoyed them all. And for me, this is the “best” pizza. The thing is, what makes for the “best” pizza, is based a lot on personal preference. 

Let’s start with what I think makes this my favourite, the crust. Not too thin, not too thick, it was absolutely melt-in -your-mouth tender. 

Next is the sauce, the fact that there was not too much of it, and it was subtle, was perfect for me. Lastly is the cheese, just enough to bring it all together without bogging it down. For toppings we had “Tropical chicken”, a combination of shredded chicken, bacon, onion and pineapple. We ordered a medium which provided leftovers to feed three people for lunch. It was equally as yummy the next day. 

Insider tip-If you truly want to feel like an islander, dine at Pizza Rock.

Kath’s quote: “When the moon hits the sky like a big pizza pie, that’s amore“.-Dean Martin

Love never fails.

Many years ago (when air fares were less expensive), we brought our now-grown children to the island. Our son and the boyfriend of our niece had a particularly good time. Even though the rest of us beached and dined as a group, these two would head off on their own. They found the cheapest watering holes AND the most delicious food! When Poc Chuc inhabited the main floor of a well known corner in Centro, that was their go to, whenever they needed to fill their bellies with sustenance as apposed to cerveza.

If you are not a Newbie you may have eaten at Poc Chuc too. I loved their good, wholesome local food and visitors must have too, because they were popular for almost forty years! If you miss them as I do, there is still a Poc Chuc on Juarez and the owners opened a bright little place about a year ago, called Restaurante Lupita. You must find it and visit! You can get there two ways. Isla Plaza is tucked into the back of the west side of Hidalgo and Lupita is on one of the corners of the Plaza. You can also get there by the most northern block of Juarez.

I have enjoyed one feed of coconut shrimp on the island but the recipe was a modification of the typical one served on Isla. Lupitas’ were butterflied and then pressed into long strands of coconut and then lightly fried. When they are perfectly cooked, as these were, they kind of snap when you bite into them. The plentiful crustaceans were served with a scoop of Mexican rice and a medley of little potatoes, carrots and chayote squash, all sauteed together. They would have made a satisfying supper but Lupita’s is only open until 5 pm so make it an “early bird” supper. They are officially open for breakfast and lunch.

Poc Chuc is actually the name of a famous Mayan pork dish. Little planks of marinated pork are sauteed with sweet red (purple) onions and accompanied by the same yummy rice, refried beans crowned with crumbled Cotija cheese and salad. What makes Poc Chuc tender, juicy and so unique is that the marinade is concocted from lime juice and naranja agrea (the juice from a special type of orange).

Sister Sue and I ate from both plates but she couldn’t resist making a taco out of all the ingredients at one point.

I will always remember the lovely gentleman who took care of us that day. His name is Rafa and so is my husband’s favourite tennis player! Rafa complimented Sue on her Spanish and she did the same regarding Rafa’s English. He was so earnest and helpful that we hope that we see him again sometime.

Their breakfast menu is equally as extensive as their lunch one, which provides many items under the headings of: Entrees, Tostadas, Pork, Chicken, Beef, Burgers & Hotdogs, Seafood, Ceviche and Cocktails, Shrimp, Tacos and Desserts!

The décor is bright from the sun, green from the lush plants, sparkling clean and comfortable.  Poc Chuc was the perfect stop for Jer and Tyler all those years ago and Restaurant Lupita was an equally perfect spot for us!

Insider Tip: Check their sidewalk board for a couple of items not on their menu.

Kath’s quote: “I never met a pig I didn’t like. All pigs are intelligent, emotional, and sensitive souls. They all love company. They all crave contact and comfort. Pigs have a delightful sense of mischief; most of them seem to enjoy a good joke and appreciate music. And that is something you would certainly never suspect from your relationship with a pork chop”. -Sy Montgomery

Love never fails.