I love an excuse to get out of Centro. As the years of visits pass, it gets more and more hectic and crowded. I hopped into a cab and sat up front with the driver. That is when I really feel like a local. I don’t think I fooled him when I asked him to drop me at Isla 33. I am pretty sure he knew I was joining someone at the kantina as opposed to residing at the condos.

I was meeting a friend of a friend, who I also have known on line for many years. It was our first time to meet in person and it was a lovely visit.

The setting is wonderful near the cliffs of the Caribbean Sea. The breeze was refreshing and also a nice break from the heat of Centro.

It was Happy Hour so we took advantage of some very well priced drinks. I loved my Paloma.

Our waiter suggested that my dinner companion and I share a Molcajete. I was familiar with the ancient cooking tool that was traditionally made from volcanic rock. I had taken a cooking class in Puerto Moreles one year and we had used the dish (that is similar to a mortar & pestle) to make guacamole.  The stone’s rough texture breaks down food while releasing essential oils, which intensifies flavors in a way that metal or plastic simply can’t. Over time, chefs and home cooks realized that the stone bowl could also be used to hold and keep hot food warm at the table. Thus, the molcajete dish was born.

I had tasted a molcajete once before in one of the traditional Mexican restaurants on Hidalgo and loved it. The dish begins with a sizzling hot bowl that acts as a small stone oven. Once heated, the bowl is filled with vibrant ingredients, layered over a rich base of tomato sauce.

Grilled cactus, bell peppers, and onions are added for color and crunch. I know that Mexican Chorizo typically adds a spiciness and richness, but the sausage used in La Konita Kantina’s version was quite mild. Wedges of grilled Mexican cheese also bubbled in the hot bowl. Shrimp was added to this yummy version which brought a touch of the sea and a natural sweetness that balanced the spices. Tender strips of steak were also added to make the dish particularly hearty.

I took half the dish (repackaged, not in the stone bowl) which I enjoyed as leftovers. In fact there is still enough for another meal!

My dinner date lives and works on the island full time, so it was wonderful to share a dish that was authentically Mexican.

Kath’s quote: “Barriga ilena, corazon contendo“-“Full belly, healthy heart“. – Mexican Proverb

Love never fails.

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