With its central location and ample parking lot, Confusion Corner is a popular meeting place for many.  Last evening the place was hopping and it was a Tuesday night!  In the last couple of years, it is likely the place that I have been to the most and I thought that it was high time that I sing its accolades.  With the exception of once, when we completely overwhelmed our new waitress, the service was been efficient and attentive. 

Since this is an after work get-together, it’s the food that quarantees the success of the evening, and that takes top marks.  A couple of times this winter, I’ve enjoyed a “crunch” salad -garnished with a couple of kinds of nuts to provide the promised texture.  I tried to find it on their on line menu just now but was not successful.  So perhaps it is a new item and does not have a permanent place on the menu or perhaps the on line menu needs adjusting. 

Last night as I enjoyed Mama’s Meatloaf (baked ground beef with capicola ham and a blend of three cheeses on a ciabatta roll), my media friends were loving the Panko-Crusted Chicken Tenders.  They are served in a very unusual manner-upright on a skewer.  They may soon become the cities’ best as I heard that The Keg Steakhouse and Bar are removing theirs from the next menu.

But the star of their fare is the Pesto Chicken Pizza.  I dream of it sometimes and have tried to recreate it at home.  They have found a dish which combines many of my favourite tastes and I TRY to resist ordering it but cave in, more often than not.  The basil pesto, feta cheese, artichoke hearts, roasted garlic and chicken are assembled in the perfect combination of savoury and salty.  The crust is delicate and yet sturdy enough to hold the weighty toppings.

We’re really looking forward to patio weather again and CC has one of the most unique rooftop patios around with a retractable awning in case of a sudden shower.  Ah spring……

I have never taken pictures of my food at CC, so please indulge me with these randoms from my collection. 

Just one question of other patrons or staff at CC-how do you pronounce “Lumpia” Rolls and are they worth the embarrassment of unfamiliarity? 

Kath’s quote:  “And do as adversaries do in law, strive mightily, but eat and drink as friends.”-William Shakespeare

You got to have friends to make the day last long.

Whenever we come home from a vacation, we try to keep the memories alive by maintaining holiday routines and eating and drinking favourite treats from the trip.  In all honesty, we even do this when we come home from an extended time at the cottage.  When we arrived from Italy, D went out to pick up some milk and fruit but found himself in De Luca’s -throwing salami, olives and capers into his shopping basket.

We asked Daughter #1 whom accompanied us to Isla Mujeres, what she was missing most.  We were expecting the warmth, the turquoise ocean or the friendly Mayan people, but true to form, her reply was-the food!  So when we assembled for mandatory Sunday supper I did my best to recreate the flavours.

D put big thick pork chops onto the barbeque flavoured with mango/chipolte seasoning.  It wasn’t the same as eating Fredy’s prok chops on the sidewalk on Hidalgo-but they were really good.  We are completely out of groceries but I did find a bag of cole slaw in the fridge that was the basis for an Isla Slaw with a sour cream/orange & lime juice dressing.  But the big hit was Mexican Rice.  On Isla, a version of this is even served at “fast food” windows like Tino’s Ribs and Rotisserie Chicken.

Last family trip to Isla

I found this in “Cocina Islena” a fund-raising cook book for PEACE(Protection, Education, Animals, Culture & Environment) -a name for people interested in working together for a better Isla Mujeres. 

1 1/2 c rice

1/3 c oil (I used butter)

1 large chopped tomato (8 oz.)

4 oz. chopped onion

1 chopped garlic clove

3 1/2 c chicken broth

Heat oil in rice pot.  Stir in rice until all grains are well covered, then saute, stirring constantly,  until a light golden colour.  This should take about 5-10 minutes. 

In a blender, blend the tomato, onion and garlic until smooth.  Add to the rice and continue to cook while stirring and scraping the bottom until the mixture is dry.  Add the broth and reduce to a medium heat, uncovered until the liquid has absorbed and small air holes appear in the rice.  Remove from heat and cover tightly, so that no steam can escape, for about 20 minutes and the rice continues to cook in its own steam. I wanted to visit my guests so I put a lid on after I added the chicken stock and simmered on a low heat for 20 minutes.

Kath’s quote: “Rice is a beautiful food.  It is beautiful when it grows, precision rows of sparkling green stalks shooting up to reach the hot summer sun. It is beautiful when harvested, autumn gold sheaves piled on diked, patchwork paddies. It is beautiful when, once threshed, it enters granary bins like a (flood) of tiny seed-pearls. It is beautiful when cooked by a practiced hand.”-Shizuo Tsuji

We showed Daughter #1 the sites of the south end of the island including places we’ve stayed, eaten at and visited before.  D was in charge of finding us a place for a lunch break.  We can’t tell you the name of the fabulous spot where we stopped-not because we are trying to keep it a scret but because it appraently did not have a name.  This is what we love most about eating in Colonia’s -it feels as if someone has simply opened their living room window to the street and is serving you what they would also be serving their family.  We can tell you that the place was next to the stationery store and across from the motorcycle repair shop, at the northern edge of town. 

Three of us gobbled up giant toasted sandwiches: one with polo mole, another with chirozo sausage and a third “especiale” with both the above and ham as well.  D parked the cart for a breathtaking view of the crashing waves on the east side of the island just around the corner from the shop and we ate in the shade of the cart.  The 3 sandwiches were a total of 750 pesos ($2.50 each). 

We zoomed home (or as fast as you can zoom in a golf cart) for showers and siestas and our next adventure.  Sister #2 and hubbie always stay on the south west side of the island so that M can launch the inflatable kayak that he brings with him every year.  In the mean time D shuttled back and forth into town to pick up the rest of the gang.  We spent the late afternoon on the beach with pina coladas, peanuts and Maria’s pepitas.

Dinner would have been lovely on the beach but the mosquitoes sometime  become pests after dark, so a long table was set up at the end of the bed and 3 siblings and an honourary sister sat there-it was like banguette seating in the best of restaurants.  The rest of us pulled up an assortment of chairs for grilled chicken with mango salsa, herb tomato rice, carrots and toasted buns.  All made on the bbq and a one burner hot plate.  Sister # 2 is truly amazing.  Sister #3 brought along a cole slaw which included sticks of jicama, tossed in a lime mayo and topped with more of Maria’s pepitas-oh baby!

For dessert, M had found out that the family that lives in the “Dalmatian” (painted white with black spots) house in Colonias runs a bakery and we had two amazing cakes.  The chocolate was savoury and light at the same time, with custard cream seperating the layers and crushed oreo cookies on top.

Another perfect day on Isla-celebrating family, new and life long friends and the sweetness of life with food!

Kath’s quote: “My doctor told me to stop having intimate dinners for four. Unless there are three other people.” –Orson Welles

Once an Isla holiday we rent a golf cart to scoot around the entire length of the island (5 miles).  When we don’t have a cart, we walk and take inexpensive cabs; often times when the cabbie is actually driving a family member to work -you just hop in.  When you think about it, it is really a very efficient way to run a business and better for the environment too.  Sometimes we walk home after a particularly filling meal in Colonia, which is the less touristy town about a third of the way up the island.  We did this the night before last after an amazing Jamaican barbecue at Mango Cafe.

There is construction on the main street of Medina so we wound around the through the streets of Centro before heading south.  Our first stop was at our dear friend Hortenzia’s to buy some more beautiful bowls for Veektooria (as the Islanders love to say her name) already departed for the frozen tundra.  

Next stop was the new liquado shop across from the graveyard.  D declared that his Spanish was so good when he ordered Daughter #1’s fav drink, that the local behind the counter started up a conversation with him (I guess that didn’t last long).  While the chocolate banana shake was being assembled -Maria the pepita lady walked by! 

Maria is one of our favourite beach vendors-she sells roasted pepitas from her beautiful turquoise tray which she serves with a wedge of lime.  We tucked them away for later but not before we kissed and hugged this precious lady.  She told us that she would use her tip to buy herself a coca-cola.  We found out later than she tells everyone the same thing-she must drink a few colas in a day!

We zoomed off again-to be continued……..

Kath’s quote: “The economy of the kitchen is only a counterpart, in its simplicity or complication, its rudeness or luxury, of the economy of the State. The perfectibility of cookery indicates the perfectibility of society. The progress of cookery is the progress of civilisation.”-Frederick W. Hackwood

By guest blogger Margaret (note from Kath: long-time friend of honourary sister D).

One of the first places Andy and I went out for breakfast on Isla  was a little place on Hidalgo-with a sign with “Crepes” written on it.

It wasn’t busy so we decided to sit at outside at a small table.  Our waitress greeted us warmly and we ordered “cafe”.  We learned her name is Gloria and although she doesn’t speak English fluently, she communicated easily with us. She was very warm, smiling and told us about her trip to  Canada wich included Vancouver, Jasper, Calgary and Niagara Falls. 

Andy ordered crepes with frest fruit.  It covered the whole plate decorated with chocolate, icing sugar, whipped cream and a strawberry.  The presentation was wonderful.  Inside was piled with fresh fruit-delicious.

I chose an omelet with tomatoes and cheese, served with lettuce, cucumbers and tomato.  It was also an extra large serving.  The eggs were moist and not over-cooked-yum.

What a relaxing way to start the day on Isla!  Scrumptuous food and coffee served by Gloria (with smiles) at a very resonable price.  We have resturned for another breakfast since and if Gloria sees us passing by she is sure to yell “Hola”.  We recommend Crepes on Hildalgo (close to the square).

Kath’s quote:“…sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man from Agen is still willing to sample three or four dozen of them! Crêpes form an integral part of every family celebration. Served with white wine, they take pride of place on all joyful occasions.”-Anatole France