Grill Garden-Isla Mujeres 2022

April11

In the spring of 2020, it looked like our Winnipeg Jets might make the play offs. As a result, my family and I made a number of visits to Snappers on Carlos Lazo in March of that year to watch their games. As we did so, we would peak past the gate at the construction site of a new restaurant, wondering what would eventually be raised up there. Well, as you know, the NHL was soon cancelled and the world shut down for a couple of years. That is, with the exception of Fernando the owner of the North Garden. He found a way to keep locals employed with construction and also take care of his staff. This lovely story was told to us by Pablo, the amazing server/manager who took care of us recently at Grill Garden.

We commenced our evening with beautifully crafted cocktails- a Hibiscus Mojito on the right and Mezcalitas Cilantro concoction on the left. The latter was rimmed with chile powder was sweet, smoky and so refreshing. The Hibiscus Mojita with muddled mint, wasn’t sweet but was perfectly fresh and smooth.

You may recognize the Crispy Cilantro Cheese starter from North Garden. OMG! The goey gouda and tomatillo sauce was perfectly balanced. When scooped up with white tortilla triangles-sensational! I had to restrain myself.

Pulled pork tacos had a liquid cheese base, stacks of toasted tortilla chips, ribbons of pulled pork, pico de gallo, guacamole and sour cream (a rarity on the island). We could have been satisfied with these hearty starters for our dinner!

As we took an eating breather, we had a look around the gorgeous interior. The bar was stunning and check out the cool wine rack!

More food adventures were ahead. The Whole Fried Fish took fresh catch to a whole new level (literally). The crispy outside and perfectly cooked flesh was delicious unadorned when plucked from the fish frame with our fingers. When I used my fork and added the silky coconut rice-sublime! A citrus salad lay under the fish cradle. I detected lime, orange, tomatillo, cucumber and cilantro. Amazing!

Pablo pulled around a cart for the table side preparation of our Tomahawk Steak (not actually on the menu).

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He skillfully sliced the beef on a diagonal. This ensured the tenderness of the well marbled, medium rare steak. Once he flamed it with a generous glob of seasoned butter in a pre-heated cast iron pan, he gently transfered it back to beautiful wooden platter.

The stuffed baked potato and delicately tossed greens were perfect alongside.

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Had we not been absolutely stuffed, I would have gnawed on the bone!

We declined coffee and chatted with Pablo about our family back home being in the craft beer business. He delighted us with mini beer shooters made with Liqueur and Pina Colada!

We were very impressed with the attention to details in the interior decor.

The restaurants was cozy and inviting in spite of it being completely in the open air. I would be concerned if it was a chilly rainy night but such was not the case on this evening or our entire three week visit! We longed to go back and visit Pablo some more, enjoy the decor and try some other items on the menu. Next year. There is always next year.

Grill Garden was a perfect and memorable evening from start to finish!

Kath’s quote:“To see the butcher slap the steak before he laid it on the block, and give his knife a sharpening, was to forget breakfast instantly. It was agreeable too – it really was – to see him cut it off so smooth and juicy. There was nothing savage in the act, although the knife was large and keen; it was a piece of art, high art; there was delicacy of touch, clearness of tone, skilful handling of the subject, fine shading. It was the triumph of mind over matter; quite.”Charles Dickens (1812-1870) ‘Martin Chuzzlewit’

Love is all.


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