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.

How can you still be surprised when you have been visiting the same island for twenty years? Well, it happens to me over and over again. Case in Point: I understand that Kin Ha is a fun place to spend the day with a couple of pools, an extensive dock and fun features like a water trampoline. I did know that you could order food there if you wished. What I didn’t know was how lovely and quiet the setting would be for a romantic dinner for two!

We arrived as the sun was getting lower and various families and groups were packing up and heading home. We did notice that the people in the booths that were set up right in the pool, were the latest to end their day. Why would you?

We started with a couple of refreshing cocktails: a Mojito for me and a Caipirinha for D. The latter featured rum, fresh lime and muddled cochaca!

Mine started with muddled mint, a simple syrup and rum. There was just the right amount of soda to make it refreshing, with the tastes of the individual ingredients still shining through.

We were glad that we hadn’t filled up on appetizers that night because the mains were absolutely delicious and we ate every morsel from two platters. The big draw for us when we holiday on Isla Mujeres are vegetables as they seem to be lacking on many menus. Not at Kin Ha though. Both our entrees were cradled by hot, sauteed vegetables including carrots, peppers, zuchini and broccoli.

The other attraction in this case was a one cup scoop of curried rice, adorned with sprouts and plantains. I think that we ate all those vegetables and the rice before we had consumed the proteins.

The shrimp skewered with peppers and onions were perfectly prepared. You might think that the squeeze of a half a lime was redundant when they had already been marinated in tequila and lime juice. Au contrare, the eight jumbo shrimp just sparkled!

The House Specialty Chicken was a dish that I would have never ordered back home but was a welcome taste on the island. A double-sided chicken breast was topped with crumbled bacon, chopped walnuts, caramelized onions, spinach and cranberries. And it worked! It was savoury and a contrast to many Mexican taste profiles.

The manager Julio and our server who had worked at Kin Ha for 12 years, did an excellent job of taking care of us. All the staff were still smiling and enthusiastic when they must have served many people all day long in the hot sun.

Insider Tip: The dining tables in the pool looked like a whole lot of fun!

Kath’s quote: “The only thing that should surprise us is that there are still some things that can surprise us.” Francois de La Rochefoucauld

Love never fails.

When Au Natural opened just steps away from our long time hotel of choice-Xbulu Ha, we were delighted. It was so convenient, so nutritious & delicious, so economical and had the friendliest service around. It became “our” place when we didn’t know where else to go or what we felt like eating. D would stop in, many times for a snack of a single taco.

Some former Au Natural staff members are now involved with Esteban’s Kitchen.

We ordered-in recently to enjoy their offerings as el fresco dining.  

On this night we sampled two kinds of nachos-chicken

and shrimp. Tortilla chips were covered with Oaxaca cheese, pico de gallo, bean sauce and jalepeno peppers. The laden chips were still crunchy when bitten and the assembly of tastes was very complex and satisfying.

Fish tacos (which will soon be on the menu) were the stars. Six mini tortillas cradled a lightly coated fried fish. There was a latent heat that we detected, and the sparkle came from ribbons of lettuce and thinly sliced tomatoes.

Their menu is extensive…. you can have your eggs five ways, five different omelets, six different Chilaquiles, four varieties of sandwiches & six tortas, four different waffles/pancakes, six kinds of enchiladas, six nacho styles, six fajitas recipes and five different burritos! As well as a traditional Mexican feature every single day!

We love the flexibility of ordering in for a number of reasons but most of all is being able to enjoy that meal under the stars (in our case), with a breeze off the ocean with good friends for laughter and intimate conversations.

You may not know how to reach them. You can place your delivery order to the phone number +52 998 496 8384 or directly in Esteban Cuellar’s profile on Facebook. Wednesdays and Sundays they only deliver until 5 pm but every other day until 10 pm! Delivery is free and prices are so reasonable.

Our extended family is hoping that their extended family enjoys much success.

Insider Tip: Portions can be easily shared.

Kath’s quote: “*Al fresco dining at its finest – where every dish comes served with a side of fresh air and freedom.” -Authour Unknown

*Both spellings are correct.

Love never fails.

When I first met Gustavo Baptista, a couple of years ago, we had a great conversation, not only about his wildly popular restaurant Isla Burger, but about a concept he had for a future establishment. He had just found a building he loved and he had all kinds of ideas about creating condos, with a restaurant and shared work space.   

Today I walked into that building and it is well on its way to becoming exactly what he had described. Isla Bistro is in the process of what Gustavo calls its soft opening. Being the smart restauranteur that he is, he is starting with limited items to make sure the team masters working in their new digs. I can tell you this is going to be a hub for the community. A place for people to gather and enjoy the excellence that Gustavo and his team provide. You will likely notice some nods to the flagship restaurant including the logo and some of the symbols surrounding you. It’s like a thread that links the two concepts together. 

Let me first describe the space. You enter through the bistro’s terrace. A comfortable outdoor dinning space that will soon be provided shade by a new palapa, into the bistro itself which will provide air conditioned comfort. Move further back and you’ll see the coffee shop counter leading into the shared work space. A scanner and printer will soon be installed. The end goal is to ensure the best possible internet access on the island is available in this space. Pop through the side door and there is more outdoor space that will soon be filled with comfortable cushion seating and another palapa for shade and a great view to the water.  The aesthetic is consistent throughout.

Bright white walls and lots of shades of blue reminded me of both the Caribbean and Greek islands. There is a global appeal to the place, which is no surprise being Gustavo is a world traveler. It is also reflected in his menu selections. 

We joined Gustavo for brunch on this particular day and the food was as exciting as the beautiful space.  Presently coffee and iced tea are on offer, with fresh juices and smoothies coming soon. The organic coffee is a medium roast and was especially good. It is produced by an indigenous women’s coffee coop in Chiapas who ships directly to the restaurant.

On to the food. Our friend had the breakfast sandwich.  House cured bacon, egg, and melted cheese on homemade bread, it was served with delicious mini potatoes that had been roasted in toasted spices and served with that homemade ketchup they serve at Isla Burger.

My sister ordered the Mexican dish, enfrijolades. Three blue tortillas stuffed with scrambled eggs and cheese topped with chorizo sausage on luscious white chipotle beans and crema. 

I selected my favourite French creation, Croque Monsieur, a smoked ham and cheese sandwich, four types of cheese on the Isla Bistro version, topped with béchamel sauce. I made mine a Madam which typically means just adding an egg but also included sweet caramelized onions in this case. It was also served with those yummy mini potatoes. 

Our host had his breakfast favourite, eggs shakshuka. A middle eastern dish of eggs cooked in a tomato and pepper sauce that slowly stews for hours. It was served with house-made toasted savoury brioche to sop up the sauce. 

The portions were large with a few of us packing up our leftovers as a plate of “berry good” French toast arrived to provide a sweet bite to end our meal. A red berry swirl is baked into the homemade brioche which is in turn made into delectable treat and topped with fresh berries and real maple syrup. 

Other brunch items include steak and eggs, and two kinds of chiliquilles. More items are to be added down the road, including a kids menu. 

The plan is to open for lunch, providing hand held selections such as sandwiches and tacos. Again that international theme will shine through with likely offerings of Philly cheese steak, chicken pesto and mufuletta sandwiches and perhaps a build your own salad option. 

Later they plan to open for dinner and offer a bistro style menu.  You’ll have to stay tuned for details. 

Above the restaurant are the Isla Bistro condos. Details about renting them can be found online. And above those an expansive rooftop with views of the ocean on both sides. I look forward to seeing what Gustavo does with that space in the future. 

Kath’s quote: “You may say I’m a dreamer. But I’m not the only one. I hope someday you’ll join us and the world will be as one.”-John Lennon

Love never fails.