By happy coincidence we were in New York for 2010 NY Summer Restaurant Week which actually goes on for multiple weeks.  The website for the event was very helpful and we could choose our neighbourhood, our cuisine preference, get details about the specific time frame of the offeringsand then even make a reservation on line. 

We chose the haute Mexican restaurant within walking distance of our home away from home Rosa Mexicano.  We were immediately struck by the energy of the place with its high ceilings and open spaces.  The noise level might be considered a hindrance if you were there for a quiet, romantic evening but such was not the case for us (almost six in the city).  We started with their signature pomegranate margaritas and although I have had better at (Miquel’s Moonlight Madness on Isla Mujeres), they were a lovely distraction as we surveyed the menu and the menu choices of surrounding tables.

We are all self-confessed Mexican food groupies that love to discover the Mom and Pop places when we travel, but we were willing to give these swanky digs a chance.  We started with Guacamole en Molcajete made table side by a gentleman, serious about perfecting his craft.  He starts by smashing his ingredients with a pestle and then skillfully pits, cuts and scoops in the fresh avocado.  You can’t get any fresher than this.  Each order is served with warm corn tortillas, tortilla chips, salsa pasilla de Oaxaca and salsa tomatillo y habanero.

Kath’s quote: “Let us go early to the vineyards to see… if the pomegranates are in bloom—there I will give you my love.”Song of Solomon 7:12

I fell in love with the Caribbean almost 35 years ago with my first trip to Varedero Cuba.  Now those were the days before all the European hotel chains started building along the most amazing beach I have yet encountered.

Hotels in the late 70’s were assemblies of old cottages desserted in the 50’s and refurbished, but ever so simply.  There would be a single bed and a night table and a chest of drawers and a rod with hangers.  But I didn’t care, it was an inexpensive escape and I literally spent every moment at the beach-taking my coffee down after breakfast, reading, walking and even swimming in those days.  I  would return to my cottage only in time for a quick shower before supper.  Cuban fare consisted mainly of chicken, rice and beans.  I do recall the lagostina that we paid extra for one night.  It had been split and grilled on an open fire and then just before it was served, a sizzling chile sauce was poured over it so that it came popping and sizzling to the table.  

Isla Mujeres has replaced those rustic stays on the Caribbean.  There are a couple of good Cuban restaurants on Isla -this one on Hidalgo and another sometimes called Vivian’s but more aptly Qubano.  I have yet to sample the latter as it closes but once a week and sure enought that was my day to give it a try.  But Sister #3 loves it and that’s good enough for me.

The plates at Viva Cuba Libra include the staple of plaintain as pictured here and a variety of other traditional acommpaniments.

This photo was taken on Hidalgo, no where near the restaurant.  But I like the shot because for me it kind of depicts the uniqueness of Isla Mujeres (check out the Sesame Street fabric on the dog).

One of my favourite restaurants on Isla is unique as well, to say the least.  A kind of haphazard decor, irregular service and one of the most basic kitchens I have snuck a peak at -BUT THE FOOD!

Chicken soup sounds pretty basic-it was divine.  The broth was bursting with flavour and the pulled chicken so fresh tasting.

This is empty lot next to the restaurant.  The first time I ate there in 2005 there were chickens living here-now that’s fresh!

Freshness continues to their papas fritas-upon ordering they peel and slice the potato and drop it into a shallow fryer.  The piece de resistance is the wedge of lime that comes with every order.  You’ll never want to eat your fries any way else.

Ophelia’s Chilies Relleno-nuff said.

On this day, my companion and I shared this lunch as we were trying to fit many food destinations into our final days.  I can’t specifically recall the price but I think we each put in the equivalent of $7. and we were stuffed.  We had to walk along the sea wall to wear it off.  Ahh Isla…..

Kath’s quote:

“Tropical the island breeze
All of nature wild and free
This is where I long to be la isla bonita”- Madonna

I was reminded this morning by a posted comment that I have readers who share our mutual love of Isla Mujeres.  I wrote and saved a couple of entries after my most recent trip:

“I have been tempted to sample Coconut Shrimp here in Winnipeg when I been to the  The Star Grill on Portage Ave or their sister at The Conservatory in the park.  For me tasting is a multi-sensory experience, Winnipeg even in June is not quite the right setting-I need to smell the sea and hear the whoosh of the palm fronds around me.

Sounds like I’m making a case for my constant treks to Isla Mujeres. My first taste was in 2005 at the Sunset Grill.  We were staying on the south end of the Island and it was our first full day.  With our fabulous map reference we found the Grill on North Beach and ordered exactly what Laura the writer of the map suggested and I was hooked.  We’ve returned to the Sunset other years hoping to enjoy the same quality.  One year I was with Sister #2 and our girls and we had the privilege of witnessing the most romantic wedding on the beach.  That same year our kids treated my husband and I to a progressive dinner and we shared the shrimp as our first course before meandering elsewhere for dinner.

On another trip with Sister #3 and an Honourary Sister, we tried the shrimp at El Pulito near Punta Sur.  The restaurant is mostly outdoors with a little covered kitchen.  The views are stunning and shrimp pretty darn good.

My husband and I have only been alone to the island on one occasion and we stopped at Chili’s Loco right on the main street of Hidalgo.  I was very impressed but for some reason the taste is enhanced by sitting right on the beach when the shrimp is consumed and so we head to the strip of restaurants along Medina.

You can’t get nearer the sea than the Miramar.  I’ve been to the restaurant twice-once with my adventurous friends from TO who took a chance on IM with me and are now hooked  and the second time with my friend V who also happens to be the mother-in-law to my son.  Along this strip of sand where the ferry arrives from Cancun, is where the locals mend their nets sitting on overturned pails.  The shrimp is beautifully cooked in a crunch coating and the huge serving comes with all the trimmings. “

Kath’s quote:  “We’ve been sold on the idea that travel is no longer a luxury  It’s a staple, like soymilk.”-James Morris

I should taken notes or asked to take a copy of the menu -what kind of foodie blogger am I?  My head was spinning with the whirlwind of food that started arriving at our table and was soon divided up and devoured.  A couple of these items are referenced on the Segovia website so I know that I have gotten them right but for the details that I am just trying to pull from memory…forgive me please.

This was one of their specials-braised beef tongue served over succulent baby peas.  I was going to pass and let the guys enjoy this one on their own.  Good thing I got brave or I would have missed out on the most amazing dish.

I truly don’t remember what this was but it had a poached egg on top and was smooth, creamy and delectable.

This dish was part bruschetta/part salad and totally delicious.  I recall fresh basil, grilled tomatoes and crispy pancetta.

We had two orders of these…even without the enhancing drizzles, they might have been the best “french fry” I have ever tasted, rivalled only by the papas frites at La Lomita on Isla Mujeres.

We had two orders of these too….we call them croquettes and Sister #2 is a master maker of them, having been taught be her Italian mother-in-law.  The bechamel was rich and substantial and the creamy/salty/crunchy combination so much fun.

Salt and pepper squid with apple saffron aioli-a curious taste twist on calamari, highly successful.

Seared scallops atop of cauliflower puree.  Scallops may be my favourite shellfish especially when they are expertly seared as these were, leaving the inside moist, firm and bursting with flavour.

We thought that we should start winding down with this platter arrived brimming with cured and smoked meats.  Duck, tongue, salami, ham-each taste made unique by the substance, heartiness, spice and length of cure.

This  was the bread grilled and brushed with olive oil that accompanied the platter.  I could have been happy with just the bread and a little sea salt!

Kath’s quote: “Man does not live by bread alone”.  -Deut 8:3