We are like groupies of Criss and her kids. Wherever they move, we follow. Our attraction began in 2021. Criss Medina is from a family that goes back many generations in Isla Mujeres. We first met when D and I visited one of her restaurants in Colonias. Her sons took such good care of us that day. Rinconcito Kahlo and a couple of spin off concepts have moved locations a few times, but I think where they have landed, is the ideal spot for them to put down permanent roots.

On this evening there were 3 couples-long time friends Melinda & Richard from Toronto, Canada and Isla friends Jan and Bruce from Grand Rapids, USA. The latter stay very close to the restaurant, so we met there first, for Happy Hour.

By the time we arrived, the music for the evening was just about to commence and so were some enthusiastic dancers. There was a table close to us with a beautiful woman who had her gold dancing shoes on and was accompanied by a younger member at their table. We were particularly enamoured by the senior of the two. In spite of her cane, her hips and feet moved in time to the great music!

I remember their mojitos being particularly good and they did not disappointed. The simple syrup was yummy and I even slurped down every shred of muddled mint. I think the mint saved my tummy that night because I ate way too much.  But it wasn’t my fault…the food was just too good!

We were impressed with the Gordos on our very first visit and equally enamoured on this evening. Los Gordos are beautifully butterflied shrimp (shell on) crowning amazing guacamole (I think it was the refreshing lime that balanced the rich avocado), shredded chicken and a smear of refried beans topping a crispy taco sphere. The chicken was succulent and the shrimp sublime. Everything came together with a bite, and I think that Melinda and I both moaned.

D enjoyed his shrimp burrito and was amazed that they could stuff all that food into a tortilla!

Jan, Bruce and Richard were all taken by the Quesabirrias. The first time we had every tasted this Mexican dish was at an early location of Riconcito Kahlo and I think that they should be credited for bringing this delicious craze to the island.  Crunchy tacos were stuffed with a sheet of crunchy cheese (how do they make that?) and pulled beef that has been slow cooked and was chuck-full of flavour. And if that wasn’t enough, it was served with a bowl of broth made using the drippings of the beef as its base. You add chopped red onion and cilantro and a squeeze of lime to the broth and then dip your tacos in like a Mexican beef dip. After you are done, you can finish the broth as a soup. 

My research tells me that Quesabirria are also called birria tacos or red tacos. They are a Mexican dish comprising birria-style cooked beef. The dish, which has origins in Tijuana, Mexico, was originally made with goat meat.

Once we were satiated with good libations and excellent food, we sat back and enjoyed each other’s company, and I was filled with gratitude for the island itself, this particular restaurant and the family who operate it as well as the friends around the table. Life is very good indeed.

Insider Tip: Performers that you might not get a catch to listen to, other places on the island are often booked at Rinconcito Kahlo. Check their FB page often for the line up.

Kath’s quote: “Mexican food is so full of color, love, and music.” Authour unknown

Love never fails.

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