Geisha Valentina-Isla Mujeres 2022


Mixologists have gained popularity all over the world and on Isla Mujeres too. Swing bars are the rage as well. At Geisha Valentina, the team of Francisco and Carlos have designed both into one great bar!

I was totally enthralled by this masterpiece called a Dragon Ball- Vodka, Damiana Liqueur, cucumber and soursop juice. I headed to Google to find out more about Damiana Liquer and found out this (who knew?):

Damiana is a small shrub that can be found in the rocky hillsides of Mexico and other desert regions. In addition to its amour-enhancing benefits, the herb is said to improve digestion, treat constipation, and create an overall sense of well-being. The aphrodisiac aspects of the remedy are believed to come into play because the herb stimulates the intestinal tract, bringing oxygen to the genital area for both men and women. As there isn’t any scientific data behind these benefits, mainly what you’ll hear when you ask about the plant are tall tales of love found after ingesting the liqueur.

According to Healthline, damiana (Turnera diffusa) is a low-growing plant with yellow flowers and fragrant leaves. In addition to Mexico, it’s native to subtropical climates like southern Texas, Central and South America, and the Caribbean. Its medicinal uses predate written history. Healthline says that “by the time the Spanish crossed the Atlantic, indigenous cultures had been using it for centuries as an aphrodisiac and bladder tonic.”

Spanish missionaries noticed that native tribes would brew a damiana tea with sugar to stimulate sexual performance. Although there aren’t human studies, laboratory tests performed on rats showed increased sexual performance in both males and females, but in particular those with sexual dysfunction. Still, both sexes exhibited increased sexual activity. Although the damiana plant is generally safe and nontoxic, like any herbal remedy, it shouldn’t be consumed during pregnancy, while breastfeeding, or by anyone with diabetes.

My glass ball came complete with dry ice to keep it cool and whispy. I sipped mine through a glass straw. It was like a snow globe , but edible (or drinkable I guess).

D chose a Tipsy Buddha made with apple nuances enhanced by Japanese Whiskey and Prosecco!

We had a chance to sit back and enjoy the decor of the newish restaurant, staged in a minimalist Japanese style.

This was the scene from our grill top across to another on the opposite wall. D especially appreciated the “hood” from his days as a broiler chef (when I met him!) This hood was enormous and not only sucked up the smokey fumes but provided air conditioning fo the guests.

You may have preconceived notions about a geisha. The true meaning is a Japanese girl or woman who is trained to provide entertainment and lighthearted company especially for a man or a group of men.

We enjoyed a couple of little bites before the main attraction. Here was our seaweed salad which tasted way better than it might sound. The greens had been pickled in sesame vinegar.

We also enjoyed a Dragon Roll but would not had ordered it, had we’d known how much food was coming our way!

If you order a hibachi meal you are seated at one of the grill tops. I thought that hibachi meant that the chef would be cooking over a live fire but I was completely wrong. Supper was prepared on a very hot flat top grill.

Chef Jose asked us if we were married and seemed impressed with our answer of almost 38 years. To which he crafted this heart, made it pulsate and then lit in on fire!

Our savoury fried rice was so generous that we took most of it “home” with us.

Somewhere behind these flames was our Teppinyaki Chef. In order to be designated one, you must train for a number of additional years as a chef.

We ordered these meaty scallops

and a rib eye steak

to create this delectable surf and turf. The scallops weren’t as sweet as our PEI scallops in Canada but were perfectly sasoned and cooked. The rib-eye (my favourite steak ) was well marbled and so expertly prepared that I even ate the fatty slices. My Dad, a professional Agrologist would cook rib-eyes like this for a weekend breakfast.

Our perfect evening was made even more so by our server Julian. Julian like many other Islander friends is originally from Argentina. We have two sets of Argentinan neighbours back home in Central Canada. I took his picture with D so if he ever turns up at our door in Winnipeg, we will remember that we invited him to visit us!

Kath’s quote: “I’m in favor of liberalizing immigration because of the effect it would have on restaurants. I’d let just about everybody in except the English.”-Calvin Trillin, American writer (New Yorker magazine)

Love-that is all.

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