Continuing with our new tradition of joining J1 and J2 for Happy Hour while they and the little girls enjoyed an early supper, Bally Hoo was our next destination. We were lucky enough to snag a table for all of us, as Bally Hoo was hopping as usual. The Wee One with Auntie Boo We have always loved the location, perched right over the water but this year even more so than most. It meant that D and I could take the wee ones for a walk on the piers when they got rambunctious waiting for dinner. The acorn doesn’t fall fare from the tree. J1 and J2 order their meals in tandem so that they share them as D and I love to (especially on vacation). They ordered fish tacos and coconut shrimp to share and then quesadillas for the little girls to split. They were all very pleased with their meals and the way that the Bally Hoo did their best to accommodate the kids and indeed all of us. Kath’s quote: “Ballyhoo are frequently used as cut bait and for trolling purposes by saltwater sportsmen. The fish is known to have reports of ciguatera poisoning to humans”.-Wikpedia Love never fails.

La Lomita is the very first restaurant that I ate at when I first arrived with my sisters in 2005. From that first day, the quirky place with the authentic Mexican food wins our heart over and over again.

So much so, that when we had one evening for our immediate family to have dinner together, we chose La Lomita. Please excuse the camera hog in the forefront of the photo.

We have so many favourites on their menu but especially the Chilies Relleno.

We have even found an authentic recipe for the rellenos so we can enjoy the chillies at home.

We love the authentic earthenware that all their fare is served upon. Being a beer loving family (J1 has studied to be a Brew Master) we really appreciate the clay tumblers like the one pictured are kept in the freezer to serve their beer in. The beer arrives at a lovely frosty temperature. We have even commissioned a potter at home in Winnipeg to replica the experience for us.

The sopa de lima with chicken has always satisfied and now we have turned a whole new generation onto the tastes, namely our granddaughters.

La Lomita’s shrimp ceviche tastes sparkling fresh and stands up to other ceviches on the island at double the price.

The garlic fish is another favourite. The portion was plentiful and perfectly cooked.

Kath’s quote: “Beer is proof that God loves us and wants us to be happy”. – Benjamin Franklin

Love never fails.

Café Cito has long been on our restaurant “must visit” list.

From its cheerful corner exterior and the lovely beach touches within, we love everything about it.

This was where we first met Ziggy and we were delighted to have him as our server again this year.

We were a group of four and D and Daughter #1 had the same Mexican breakfast in mind.

Another friend loved her omelet.

I turned out to be the “radical” one choosing a torta instead.

We appreciated our mini fruit cups to start and Daughter #1 also enjoyed her strawberry slushy.

But let’s face it…we were all there for one thing: the banana coconut jam on toast!

Kath’s quote: “The cyclone ends. The sun returns; the lofty coconut trees lift up their plumes again; man does likewise. The great anguish is over; joy has returned; the sea smiles like a child”.-Paul Gauguin

Love never fails.

When we first started going to Rooster, I was sure that the slick operation must have been a restaurant chain. Over the years, we have come to enjoy their consistent food and service and with the exception of one experience (the morning of New Year’s Day-not a great time to dine on the island), we have been very pleased. I have yet to enjoy “Roster on the Go” which I intend on visiting and we have had the pleasure of dining at their big sister restaurant-“Bertha’s” but I will tell that story in another post.

This particular morning was the day of the wedding that we had come to the island to attend. I had hoped to have a small and healthy breakfast so I could fit into my dress for the wedding. Little did I know that ordering the Italian Bagel would be a substantial breakfast indeed. The artisan bagel was loaded with two eggs, Italian sausage and cheese. The hash browns that accompanied put my breakfast over the top. So much for eating light…..

D, the Frenchman and Daughter #1 chose all chose Benedicts but there were so many on the menu and I don’t specifically recall which ones. Can you identify them?

The kitchen does sometimes get backed up and we did wait for a bit before it was our turn to eat but it was so delicious and the severs were so apologetic that we didn’t mind in the least.

Kath’s quote: “I remember, as a kid, I’d follow the rooster and the chickens and watch what type of grass they’d eat. And me and my friends would eat that grass, like that was our lunch.”-Adam Beach

Love never fails.

Our family has been visiting Fredy at his restaurant since 2006 (we missed him our first year on the island). If there was one restaurant that we frequent more than any other on the island it would be Fredy’s. We even had our family Christmas dinner at his restaurant one year!

This year we celebrated a wedding on the island and so there was a time when almost our entire family were on Isla at one time. Fredy offered to open the restaurant on a Tuesday evening just for us. We were thrilled!

The youngest family member that was at the table that evening.

Fredy fixed us up with some appetizers not typically on his menu.

I had his double-boned pork chop (I always have his double-boned pork chop)! Later in our stay we visited with Fredy 0ne evening and he shared with us that he has to perform his own meat cutting to secure this special cut. We are a family that LOVES meat and the chops and his ribs got rave reviews!

His seafood dishes also got high accolades as well. This dish is called: Frey’s Shrimp.

We even got to enjoy the dusk sky from our sidewalk table.

I have a couple of Fredy’s recipes from a Isla cookbook that I own but I can never duplicate Fredy’s flare. I think that he cooks with a secret ingredient which if you asked him, he would brush off with a joke. I think that ingredient is love. He tries to come off as a business only, tough guy and even though he runs a great business it is not his culinary savvy that brings us back again and again. It is the tender underside of Fredy. It is the love that he cooks into his food.

Kath’s quote: “Good morning to all feel better today so lets start working and try to make nice smilles“- Fredy

Love never fails.