In online slang, “edge” generally refers to being bold, provocative, or  standing out! And our experience at “The Edge of the World” was exactly that.

Hugo does not have a long family history on Isla and yet I believe he understands that when you have an opportunity to work with all that Isla has to offer: its beauty, its seafood, its fruits and juices, its fresh herbs…you can create fresh inspired cuisine.

When asked about the origin of the name of this new venture, he shared this. “It’s from a graphic novel I was writing a while back as a kid and it referred to a bar that featured wonders through cutting edge technology that blurred the lines between reality and fantasy. And the location fit perfectly.”

Hugo started out as a mixologist, working alongside many prominent chefs. Often he was consulted to marry cocktail flavours with certain dishes. It was this experience that prompted his wonder of food creation. Each course that evening was either balanced by his signature cocktails or contrasted by them. More about that later.

On the night that we visited, two other tables arrived after us. The first thing that everybody does is take pictures of the view and the surroundings, us included.

Hugo indicates that he has a special relationship with the church in order to avail his guests of the setting. He is already planning for wedding celebrations that will take place on the property. Just imagine…

I now understand why there is nothing written down. How do you keep a record of your imagination? Hugo does say that he has a notebook with some cocktail notes in it. The rest is spontaneous and part of his creative process.

We started with a refreshing pear cocktail to accentuate our poached pear salad. I was so busy writing down the ingredients of the fabulous salad that I did not get a chance to note all the cocktail ingredients. But I do know that it was light and refreshing and the relationship between the cocktail and the salad was perfectly balanced as Hugo intended.

The poached pears were accompanied by chopped peppers and carrots and then crowned with a pepita brittle (like a peanut brittle but with pumpkin seeds). I poured every drop of the champagne and thyme dressing over top. In fact, when Hugo’s assistant Javier was clearing the plates, I was sipping the remains of the salad dressing in the bottom of my bowl with a spoon.

My favourite dish of the night was the Shrimp Ceviche (Penny had chicken). I really enjoy all kinds of ceviche, ever since I first tasted the dish on Cozumel decades ago, but I will admit that sometime the intensity of the lime juice is overpowering. (It must be intense in order to “cook” the seafood). But a combination of citrus juices (pineapple, orange and lime) can have the same effect. This is what Hugo discovered for his version of ceviche. In addition, there were tiny cubes of fresh coconut mixed with the abundant shrimp which provided a satisfying crunch to the dish.

Penny who is allergic to seafood was served chicken filets that had been marinated in beer, pineapple and jerk spices. Adorning the chicken were a variety of finely chopped vegetables that retained a smokiness but were not too spicy. A silky beet and plantain puree accompanied.

With two different appetizers came two different cocktails. Mine with the shrimp had the flavouring of a pina colada (coconut and pineapple) without the heaviness of the cream. Penny’s to balance with the chicken, appeared to have Aperol or a similar orange flavouring.

I truly could have stopped eating right at that point. I am just thinking ahead for my next visit to “The Edge of the World” and I would be perfectly content with the cocktails, the starters and the ambiance by the ocean and the church.

But onward we went. My entree was marinated tuna in a soy and citrus sauce. It was very pleasant but I must admit that the plantain puree on my plate was the highlight for me. Hugo makes all his own syrups and the one that flavoured the plantain was a cardamon elixir.  

Our accompanying cocktails were scientifically planned: Hugo said that because our entrees were so “lipid” rich, he planned something to contrast the meals, so he chose a more acidic drink which included St Germaine ( a French liqueur made from elderflowers) and rosemary syrup. He called the libation his version of a “sour”. I wondered then, if there was an egg white froth on the perimeter of the glass.  He replied that he had made the froth with chick peas! Go figure. I asked if there was any anise or ouzo in the concoction because I could swear there was a suggestion of licorice. That is probably why I liked it so much, in fact, enough to consume the designated driver’s glass as well.

Penny was delighted with her flank steak marinated in pineapple and mezcal, the asparagus spears and the mole enchiladas that made up her plate. She exclaimed that it was all unexpected and absolutely delicious and that the mole had just a little kick at the end.  

We hand to cry “uncle” at dessert time. Hugo suggest he provide two spoons for the chocolate cake bottomed flan. I don’t know if this is a common after dinner treat in Mexico but I have only tasted plain flans. Hugo’s version was so scrumptious that we split it easily.  

We didn’t have the same luck with the accompanying cocktails. It looked like a delicious version of the chocolate flan in a glass! I say “looked” because I couldn’t even manage a sip.

Hugo spends so much time engaging all three tables in conversation that I don’t know how he manages to put all the finishing touches on the dishes too. He says though that he gets in at around 9 am and walks home around eleven. I would imagine that his many syrups and sauces keep him prepping all day long. That is the degree of effort that must go into a food experience of this kind. If we were using a star rating system, I would give Hugo full marks!

Kath’s quote: “A great chef turns simple ingredients into unforgettable experiences. Cook with the heart, and the world will taste the difference.”-Authour unknown

Love never fails.

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