The biggest surprise of this year’s sojurn to Isla Mujeres was the revamping of El Patio de Musica. I would venture to say that while the previous focus was on the music and beverages, the food seemed a bit of an afterthought. But that was then and this is now. Although they are the only establishment on the island that engages continuous musicians, we felt that the focus had definitely shifted.

Happy Hour is 3 until 6 everyday and I enjoyed a Mango Margarita for 70 Pesos (Lime Margs were 60 pesos). D appreciated that they boasted a complete line up of craft beer from the Isla Brewing Company. He especially enjoyed the Mucho Macho and that would be because D just is (mucho macho…). While D was on the island we returned each and every night to soak up the ambience and those delicious drinks.

One evening we stayed for dinner and boy were we glad that we did. We love charcuterie back home and order it often when we are dining out. It never occurred to me that we would find the meat and cheese boards on Isla but we most certainly did. The board highlighted two kinds of salami and four cheeses (I successfully negotiated with D so he would trade my blue cheese for one of the other three). There also was a lovely charred Argentinean chorizo which we both adored as well as a grainy mustard and fig preserves. When we asked for additional crostinis, they were cheerfully supplied. We might have concluded with the charcuterie as we often do back home but we just had to sample a couple of entrees.

I had not had coconut shrimp up until that time and eagerly chose it. The six shrimp were perfectly cooked and nice and crunchy with lots of coconut flavour. They were offset by a mango dipping sauce and complemented with vegetable rice and buttery veggies.

D hadn’t yet ordered fish tacos and made that his choice. He ordered two grilled and one fried. Red peppers and zucchini accompanied the grilled fish and cole slaw and chipotle crema topped the fried. He declared the fried one the winner as he was delighted with that spicy sauce. Guacamole and Pico de gallo also arrived on his dinner plate.

So too, we had not yet sampled the flan on this visit, so El Patio was the night to do so. It was excellently prepared and tremendously satisfying.

We missed the sunset that evening but caught a glimmer of it through a vine covered trestle on the roof, by our table.

We were enamored by the foliage and the exotic birds that the greenery attracted. The sweet singing of the birds, added to a very memorable evening.

But when all was said and done it was the staff that we most appreciated. We must have been asked half a dozen times if our libations and dinners were to our liking. We got special attention from  server named Jacob; he was born for the hospitality business-engaging, sincere and attentive. He was the real deal!

Overall with the exception of street vendors, we thought that El Patio was our best bang for our buck on the island.

Kath’s quote: “If music be the food of love, play on”-William Shakespeare, ‘Twelfth Night’

Love never fails.

We visited Green Verde for the first time in 2018 because a close friend of ours declared that it was the best restaurant on the island. When we walked there this year from our apartment on the airport strip, we were surprised to find that they had moved almost across the street.

Their new location was equally pretty (see the photos above) as the original. I really got a kick out of their former location which utilized reused and recyclable items in their décor.

I think that they moved some of their furniture with them because I distinctly remember this beautiful table and chairs.

First off we enjoyed delicious Mango and Passion Fruit Mosquitoes. I am amazed as to how the islanders have upped their game regarding artisan cocktails. These were very enjoyable, in fact, each and every time that we sample a cocktail at a new spot, we imagine it to be the best.

We really enjoyed their shrimp, first marinated in a green sauce (we were at Green Verde after all) and then flamed in Mezcal where we expect the pan had been deglazed with the addition of butter and then used as the base for the terrific sauce. The five jumbo shrimp (I always giggle when I state this) were plated with spaghetti that was topped with a drizzle of cream, cheese and little scoops of avocado.

One of the first dishes I ever ate on Isla was La Lomita’s Chili Relleno. Although I haven’t had a chance to visit them this year, I am still hooked on poblano chillies.

Green Verde’s rendition is stuffed with a mixture of chicken and corn and then topped with a slice of a creamy cheese and garnished with sunflower seeds! It was accompanied by a side of Mexican rice and beans. Although I typically forego the beans, I loved a taste of rice with each scoop of the poblano stuffing.

The entire evening was lovely and we were well taken care of. The move across the street hasn’t lessened Green Verde’s food or service quality. There are so many lovely variations of typical Mexican fare. Check them out.

Kath’s quote: “….shellfish are the prime cause of the decline of morals and the adaptation of an extravagant lifestyle. Indeed of the whole realm of Nature the sea is in many ways the most harmful to the stomach, with its great variety of dishes and tasty fish.”-Pliny the Elder (A.D. 23-79)

Love never fails.

We have enjoyed the offerings of Lola Valentina’s for many years. From the rehearsal party of our niece (see link here), to a family breakfast with the Wee Ones (see that link here) and other delicious meals (see another one here), Lola Valentina’s is always on our “must try again list”.

On the evening of this most recent visit, we were joined by my SIL and her Sis, as well as Boo and the Frenchman. Server Abel took care of us and when I say “took care”, I actually mean that he went out of his way to fulfill our every whim. “Would you care for a cocktail?” “Why yes, what would you recommend?” “Well do you like citrus or fruity, would you prefer sweet or tart, would you like a tall or a short drink, on the rocks or blended?”

Abel was from Argentina. We have met hospitality servers from around the world including Israel, Italy and Sardinia. When I teach food and beverage service back home I always tell my students that they will be equipped to work anywhere in the world as long as they keep on top of a couple of essential world languages.

On this evening, I finally settled upon a mojito with both pineapple and orange juice which was the perfect solution to the questions above and

the gentlemen in our party ordered Moscow Mules. The latter were served in hammered copper cups with scoops of shaved ice. It was not just our entourage who enjoyed them. Another evening at another restaurant, a man that started a drink conversation with D, recommended them too.

With our drinks we savoured  a trio platter of Hibiscus Flower Empanadas, Bacon Wrapped Poblano Chilies and a Chorizo Bomba-all crispy and mouthwatering!

This a close up of one of the forkfuls-fabulous ingredients, well prepared and oh so delectable.

I also took a photo of our neighbour’s supper which was the gorgeous Grouper in Poblano sauce on mashed potatoes. He declared that it was simply amazing. And later when I had a taste of Boo and the Frenchman’s dinner, I can say-he was right!

Others at our table enjoyed Fish Tacos and I loved my bite especially when I dipped it into the chimichurri sauce that came with my entree. Abel told us a fascinating tale about an Irish man named  Jimmy McCurry who in the 19th century was traveling with indigenous troupes to fight for the independence of Argentina. Jimmy was alleged to have invented the sauce but Argentinians couldn’t properly pronounce his name and it became chimichurri!

Essentially chimichurri is an uncooked sauce used for grilled meat.  It comes in a green version (chimichurri verde) and a red version (chimichurri rojo). The authentic sauce is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.

There were also oohhss and aawwss over the Coconut Shrimp.

My dinner was marinated baby octopuss (they did not refer to them as squid) with avocado risotto, greens and fresh edible flowers! Marinated in both wine and beer, they were very tender and bursting with flavour.

D selected a tantalizing fresh fish special.

Dessert was another trio platter including Apple Chimichangas, Chocolate Empanadas and Peanut Butter and Jam Empanadas. The desserts besides being luscious were so inventive. The peanut butter and jam concoction was pure genius!

Lola Valentina’s is one of Isla’s well established restaurants but they have not rested on their laurels. They continue to be influenced by their guests wants and needs in addition to expert mixology and adventurous cooking.

Kath’s quote: “I’d like to be under the sea in an octopus’s garden in the shade.”-Richard Starkey

Love never fails.

I graduated from the University of Winnipeg (in the 70s!) with my degree in Dramatic Studies. Since that time I believe it has been renamed the Theatre and Film Program. This meant that in addition to regular class time, we were “encouraged” to participate in theatre productions put on by the department and other community theatrical organizations. This meant for very long days. Thank the Lord that my sweet dad would drive from EK to pick me up if it was after dark or particularly cold.

Although I was a thrifty student and consistently took my lunch to school, there was no refrigeration offered to us (or insulated bags or freezer packs for that matter), so even though I would trust the holding temperature of my lunch for a couple of hours until, I would definitely not do so until supper.

Often times the entire cast and/or production team would head out together looking for somewhere we could eat affordably. I remember one spot in particular-it was an Asian family restaurant run by a new Canadian named Hu. You may remember him from his restaurant called the Mandarin on Sargent or the River Mandarin on River. We would empty our pockets and Hu would count our couple of bills but mostly change, and declare that he could come up with something quite nourishing for us. It would often be a fried rice divided among many mouths. We were quite sure that the value of the dish far outweighed the money that we chipped in. But that was a reflection of Hu’s kind heart.

I recently visited a new Vietnamese place just opposite the University of Winnipeg on Portage Ave for lunch: Banh Mi King and it was full of students. I returned this past weekend for the same meal –their delectable Charbroiled Pork Noodle Salad Bowl. On Saturday at 6 pm it was packed again, but not with students. This time it was bursting with “Skip the Dishes” couriers. Oh my, how the world has changed! In a good way….I think. D and I had seen a Matinee including popcorn and we didn’t want a big supper just something that would fit into a single bowl.

I remembered the Banh Mi King with their gluten friendly bowl served with charbroiled pork and vermicelli noodles over a bed of greens with herbs, bean sprouts, pickled daikon and carrots, shredded cabbage and topped with peanuts, cooked green onions, and crispy onions! We immediately tucked in and were surprised when we slowed down with still half a bowl remaining. The tastes were so varied and fresh and clean. We continued slurping up the noodles from our raised bowls with chopsticks. So good!

D calculated that 2 fast food burgers and add ons would have cost more than these wholesome and nutritional bowls.

Kath’s quote: “There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can’t think of any better use of chopsticks on a hot and sweaty evening”. -Yotam Ottolenghi (my newest culinary crush).

Love never fails.

A group of wonderful women who do the same vocational training work that I do have also become my good friends. We didn’t want to leave our Christmas lunch until December when we are all so busy with festivities and have a tendency (or at least I do) to get “lunched” out. That is why a recent get together was just the thing. I was appointed to pick a spot and I have been wanting an excuse to visit the Little Goat on west Portage Ave.

Our server Milaine with her gorgeous green eyes and delightful demeanor made us feel right at home. When I couldn’t determine what I was going to order, she helped me out by suggesting her favourites-a small dish of Mac & Cheese with a Verger salad.

Tucking into the roasted pears, candied pecans and crumbled goat cheese (Milaine’s suggestion when she heard that I didn’t love Blue Cheese), I would trust her advice at any time.

My lunch mates all started with cups of the soup of the day- a yellow squash and wild rice concoction that was divine.

I had been tempted by the French Fried Chicken and was so relieved when someone at the table ordered it so that I could taste and photograph it. The dish was petite but rich and satisfying and the little drizzle of balsamic vinegar added just a dash of acid so that every subtle ingredient was enhanced.

Restaurant owner and Chef Alex puts out a new Tartine (open faced sandwich) each and every day. On this day it started with wild rice topped with a mixture of garlicky kale and quinoa, a beautifully poached egg and a lemon sauce on top of it all. The portion was enormous and not a surprise when more than half of it was boxed up for later.

Another friend loved her French salad and I was more than content with my French Onion Soup bowl full of Mac & Cheese. The luxurious sauce of gruyere and mozzarella, crowned with grated old cheddar and toasted bread crumbs was scrumptious and just my cuppa tea.

I had decided to order Melaine’s favourite dessert-bundt cake with apple slices, caramel, nuts and whipped cream.

I thought that I could share it with my lunch mates but they ordered their own desserts. An enormous bowl came with not one but two wedges of bundt cake and we truly could have shared it four ways. Even though my mates obliged me with bites I was left to devour the rest on my own. And I did, savouring each and every gooey bite.

Kath’s quote: “There will always be ladies who lunch. Always. And apparently they live a long time”.-Elaine Stritch

Love never fails.