One of the loveliest things about collaborating with restaurants on the Island and keeping in touch with them over the years, is the joy we experience alongside them, in seeing them succeed! Some restaurants ask us to comment on the overall food and experience, while others look for suggestions and a different perspective for them. We readily share our expertise with any restauranteur who asks, and keep our lips zipped when not asked. Paola and Raphael of Green Verde have reached a new pinnacle of success.

You can feel the difference when you walk into their garden restaurant. Cement platforms have been carefully added and the space is full of gorgeous plants, wind chimes and tinkling water.

The atmosphere is more upscale, but not to the extent that you cannot visit everyday in your shorts and t shirt if you wish. Raphael was excited to share new plans with me. I loved to see the optimism in his eyes as he chatted.

My dinner dates were Victoria and Hilary. The well travelled Victoria and I share my three oldest granddaughters and I am honoured to be Hilary’s Godmother. The latter is also the manager of a popular Cafe back home. They are enthusiastic diners-my kind of people.

We started by quenching our thirst with gorgeous cocktails- a gargantuan Pina Coolada, a lovely Mojito and a special mojito with passion juice. I am particularly fond of mojitos especially when they are chock full of smashed mint and skinny little wedges of unpeeled lime, as Green Verde’s was.

Raphael suggested that we commence with Guacamole and Mixed Ceviche. The more and more I enjoy guacamole on the island, the more I realize that the creaminess comes from the ripened, perfectly chosen, avacado itself. You just cannot get the same product back home in the centre of Canada. Their version is simply prepared with jus a hint of cilantro.

The mixed ceviche was dotted with both delectable shrimp and another fresh fish. It was glorious to gaze upon, perched on what might be the greenest lettuce leaves I have ever seen. The slices of avocado made the dish shimmer in beauty.

From the moment that we got out of our cab and saw the sandwich board for lobster tacos, they were a unanimous choice for us. Math was in our favour and there were three lovely packets and three of us. The appealing and colourful tortilla wrappers were a fun addition-like stoplights back home. The sweet and succulent lobster was such a treat. I hadn’t yet had a chance to enjoy lobster on the island. They are a cousins to the big clawed lobsters from the Canadian Maritimes. They are freshly caught daily by a friend of Raphael’s.

“Mole” is derived from the Nahuatl word mōlli (meaning “sauce” or “mix”), it is a thick sauce made from chili peppers, spices, nuts, and sometimes chocolate. While Oaxaca is considered the birthplace of Mole, there are more than 50 distinct varieties found across Mexico. Oaxaca is famous for seven primary moles: Negro, Rojo, Coloradito, Amarillo, Verde, Chichilo, and Manchamanteles. The one most familiar being the Mole Negro made from charred chilies, nuts and spices featuring dark chocolate. The night we visited Green Verde we sampled their tricolour enchiladas served the three of these sauces. The pork enchilada was smothered in green mole, typically a mix of cilantro, tomatillos, and jalapeños. The beef enchilada was served with yellow mole a.k.a. Amarillo a sauce of yellow chiles, masa, and vegetables. Lastly the chicken enchilada was covered in red mole. Typically made with ancho chiles, tomatoes, and plantains. The three were topped with Mexican crema, crumbled cheese and toasted pumpkin seeds.

I have long enjoyed poblano chiles in my favourite Mexican dish-Chilies Relleno but I have never had them in a different manner. Green Verde’s were stuffed with shredded beef, plantain, raisins and carmelized almonds along with other goodies. Adorning the chile was a unique panela cheese.

When we started making motions to get organized to leave, Raphael insisted we have a “three spoon” dessert. He suggested the flan which was cool, silky and the perfect crown upon on evening.

If you haven’t been to Green Verde lately, you should. They have intentionally upped their game and it shows!

Kath’s quote: “Dessert is like a feel-good song, and the best ones make you dance.” – Chef Edward Lee

Love never fails.

Share on Facebook