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.

We ordered-in from Esteban’s Kitchen 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.

We are like groupies of Criss and her kids. Wherever they move, we follow. Our attraction began in 2021. Criss Medina is from a family that goes back many generations in Isla Mujeres. We first met when D and I visited one of her restaurants in Colonias. Her sons took such good care of us that day. Rinconcito Kahlo and a couple of spin off concepts have moved locations a few times, but I think where they have landed, is the ideal spot for them to put down permanent roots.

On this evening there were 3 couples-long time friends Melinda & Richard from Toronto, Canada and Isla friends Jan and Bruce from Grand Rapids, USA. The latter stay very close to the restaurant, so we met there first, for Happy Hour.

By the time we arrived, the music for the evening was just about to commence and so were some enthusiastic dancers. There was a table close to us with a beautiful woman who had her gold dancing shoes on and was accompanied by a younger member at their table. We were particularly enamoured by the senior of the two. In spite of her cane, her hips and feet moved in time to the great music!

I remember their mojitos being particularly good and they did not disappointed. The simple syrup was yummy and I even slurped down every shred of muddled mint. I think the mint saved my tummy that night because I ate way too much.  But it wasn’t my fault…the food was just too good!

We were impressed with the Gordos on our very first visit and equally enamoured on this evening. Los Gordos are beautifully butterflied shrimp (shell on) crowning amazing guacamole (I think it was the refreshing lime that balanced the rich avocado), shredded chicken and a smear of refried beans topping a crispy taco sphere. The chicken was succulent and the shrimp sublime. Everything came together with a bite, and I think that Melinda and I both moaned.

D enjoyed his shrimp burrito and was amazed that they could stuff all that food into a tortilla!

Jan, Bruce and Richard were all taken by the Quesabirrias. The first time we had every tasted this Mexican dish was at an early location of Riconcito Kahlo and I think that they should be credited for bringing this delicious craze to the island.  Crunchy tacos were stuffed with a sheet of crunchy cheese (how do they make that?) and pulled beef that has been slow cooked and was chuck-full of flavour. And if that wasn’t enough, it was served with a bowl of broth made using the drippings of the beef as its base. You add chopped red onion and cilantro and a squeeze of lime to the broth and then dip your tacos in like a Mexican beef dip. After you are done, you can finish the broth as a soup. 

My research tells me that Quesabirria are also called birria tacos or red tacos. They are a Mexican dish comprising birria-style cooked beef. The dish, which has origins in Tijuana, Mexico, was originally made with goat meat.

Once we were satiated with good libations and excellent food, we sat back and enjoyed each other’s company, and I was filled with gratitude for the island itself, this particular restaurant and the family who operate it as well as the friends around the table. Life is very good indeed.

Insider Tip: Performers that you might not get a catch to listen to, other places on the island are often booked at Rinconcito Kahlo. Check their FB page often for the line up.

Kath’s quote: “Mexican food is so full of color, love, and music.” Authour unknown

Love never fails.