Browsing: Isla Mujeres

Abuelo’s, Isla Mujeres

September11

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Restaurant Abuelos was a recent find for us, near the end of our 2014 sojourn to Isla 2014 Blog Post. We were absolutely delighted by the find and (in my humble opinion) kinda wished it would have stayed exactly like it was, with its compact space and family members taking care of us.

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We remembered the fabulous fish and their street sign indicated that it was still the focus of the menu.

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Our server took us on a “tour” of the fish that was available that evening. I couldn’t help but think that the custom would never get past food safety standards back home. But, when in Rome….

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Dinner at the second floor open dining room commenced with mojitos and margaritas in hopes that we could cool down a bit.  The evening was humid with no breeze which is very unusual for the island.

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D and I couldn’t decide between the coconut shrimp and garlic fish. In the end we ordered both to split between us. Unfortunately, before he could take a single bite, he was overwhelmed by his bad head cold and had to leave and take a walk. This was in no way a reflection on the food because I had a couple of bites and it was excellent. But I had to make our apologies and have our dinner packed up for home.

Once D was feeling better (it took a couple of days), I recreated our dinner in our kitchen at Luna D’Miel. We would have loved to have returned to Abuelos later in the trip but when you are on Isla Mujeres, there are so many excellent places to eat and not enough time.

Kath’s quote: If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home.”-James Michener

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Live simply, laugh often, love deeply.

 

 

 

Loncheria Alexia y Geovanny, Isla Mujeres

September10

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The loncherias are well known in Centro as delicious and affordable places to get breakfast and lunch. Over the years we have enjoyed exceptional and economical fare at all four of the kiosks (there are many references to them on this blog-here is just one: http://foodmusings.ca/isla-mujeres/isla-mujeres-day-10/) but we return most often to Alexia & Geovanny’s (Av. Guerrero) which is the first stall on the west end, directly across from Las Palmas Hotel.

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D chose the Eggs Ranchero. He enjoys the rich yolks of Mexican eggs offset by the slightly spicy ranchero sauce. He likes to scoop up his breakfast with a freshly made tortilla.  We are always surprised to see that the eggs on Isla Mujeres do not require refrigeration. Have you encountered this in Mexico too?

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I selected Geovanny’s Omelet with mushrooms and cheese. Although I am accustomed to enjoying my eggs with hash browns and toast, the taste and texture with salsa and rice was perfect and less filling than the traditional manner.

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I am always impressed that so much amazing food comes out of these simple loncheria kitchens. When I asked if I could take their picture, they quickly agreed and posed with pride. I love the hard-working islanders. They have from scratch cooking down to an art.

We can also highly recommend their garlic fish, natural fried fish and breaded fish. Everything is affordably priced.

Kath’s quote: “Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”  –Ruth Reichl

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Live simply, laugh often, love deeply.

 

 

Isla Mujeres 2015-Arrival Day

September8

A successful arrival in Cancun means navigating through the airport, meeting the shuttle and being dropped of at the ferry terminal as soon as possible. On this day we touched down at 11:20 and caught the 1 pm ferry.

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Although tired and pretty pasty looking, we were happy travelers. The ferry ride over is always the most exciting time of the journey for me.

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I love the comings and goings of the Isla ferries. Sometimes I make the crossing, just because.

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It is this particular sight that I am enthralled with-the impossible turquoise of the sea.

Although we have made the trek down the airport strip dragging our luggage on previous occasions, on this day we grabbed a cab and dropped off our bags at Luna d’ Miel. As always, everything was in perfect order in anticipation of our arrival. Isabel has trained her small staff well and the little hotel is always a pleasure to stay at.

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We then headed right back into Centro to purchase boneless ribs from Tino’s (Blog post), milk for coffee, manchego cheese, lime mayo, cervesas and wine. We considered ourselves all set. It was busy in Centro.

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But the lovely islanders were not too busy to welcome us back to their paradise.

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One of the many things that I love about staying at Luna D’ Miel is our vantage for sunset. We wondered if it might possibly be a nice evening for one.

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We were not disappointed! The sunset was spectacular and we were reminded anew of the beauty of the island.

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D had brought a very bad head cold with him, so we intentionally laid low that first evening. Our cozy bedroom invited us home.

I have recently been in touch with Isabel the owner and manager of Luna d’ Miel. She still has openings for the 2015-2016 season. Contact her at this address infolunadmiel@yahoo.com.mx.

Kath’s quote: “She would be half a planet away, floating in a turquoise sea, dancing by moonlight to flamenco guitar.” -Janet Fitch

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Live simply, laugh often, love deeply.

Tino’s aka “The Rib Man”, Isla Mujeres

September4

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September is upon us and although it does not feel as if summer is not coming to an end any time soon (there was a heat warning today), I am settling into a new routine. I am so excited to begin my numerous posts about the restaurants of Isla Mujeres, commencing with this long time favourite of ours, which happened to be the first place we got food during our most last jaunt in spring of 2015.

Over the years we have enjoyed Tino’s on numerous occasions and I even have a blog post entitled: “Pigging Out in Isla Mujeres” http://foodmusings.ca/isla-mujeres/pigging-out-in-isla-mujeres/ written by Sister#3.

We were barely off the ferry, when we hightailed it to Tino’s for a mess of ribs. Actually we now order the boneless pork slabs that Tino barbeques on an open flame each weekend. When you see this smiling oinker above and the fence below, you know that you’ve arrived at the right place.

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Travellers, gringos and locals alike line up for a half or full kilo of ribs-bone in or out and grilled chicken.

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Here is the man himself: cheerfully and methodically portioning out the orders and taking care of the grill himself. He’s been known to sing and dance back there on occasion too. And oh my goodness, can he cook up some good ribs!

Kath’s quote: “There is no love sincerer than the love of food.” ― George Bernard Shaw

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Live simply, laugh often, love deeply.

Tikin Xic

March28

At the request of another Islaholic, here is the recipe for Barbeque Fish. It was provided by Patsi Hendricks of Villa Amistad in the cookbook entitled Cocina Islena-a fundraising initiative for PEACE Isla Mujeres.

In the Yucatan, this very typical way to serve fresh fish dates back to the very early Maya.  On Isla, it is served at many beach restaurants, as well as other restaurants that serve local food. Tikin Xic (pronounced teek-in-sheek) is usually cooked on an outdoor wood grill. In Mexico the fish is served with the head, tail and spine intact!

1 grouper or equally firm fleshed fish, about 2 1/2 pounds cleaned, head, tail and spine removed, split down the middle to lie flat
3 ounces (1 package) achiote paste
1/3 cup bitter orange juice, or: mix sweet orange juice (3 oranges) and white vinegar half and half
1 small poblano or green pepper, seeded and cut into rings
1 guajillo chili, seeded and sliced into thin strips lengthwise (any mild chili could substitute)
1 medium tomato, sliced into thin rounds
1 small purple onion, sliced into rings
1 teaspoon dried oregano leaves
4 ounces beer
1 1/2 tablespoons olive oil
1 banana leaf, softened over a flame (if this is unavailable use foil)

Wash the grouper, pat it dry with paper towels and salt and pepper it. Mix the achiote paste and bitter orange juice, spread the mixture over the fish, and let it marinate for 3 hours.

Place the fish on the softened banana leaf and arrange the bell pepper, chili, tomato and onion slices on the fish; sprinkle with oregano, olive oil and beer.

Wrap the banana leaf or foil around the fish and place it in an oblong baking dish. Bake in a 350 degree oven for approximately 40 minutes, or until it is cooked through. Can be grilled. Be careful to not overcook the fish. If using a smaller amount of fish, shorten the cooking time.

Serves 6.

Kath’s quote: That outdoor grilling is a manly pursuit has long been beyond question. If this wasn’t firmly understood, you’d never get grown men to put on those aprons with pictures of dancing wienies and things on the front…”-William Geist

 

Live simply, laugh often, love deeply.

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