There are still many popular restaurants on Isla that I have never visited (and I have visited the island once or twice a year since 2005!). Maybe that is because I have so many favourites that I try to visit each trip. Case in point: I have driven by Green Verde so many times and good friends of ours claim it to be the best restaurant on the island, but 2018 marked my first visit. The space had a funky laid back feel. The entire restaurant was constructed from recycled materials.

We started with a wonderful guacamole washed down with frosty cervesas and vino tinto.

We needed sustenance to decide what to order from their vast menu.

Both R and D chose the Ticin Xic (pronounced teek-ih-sheek). Years ago we used to have the authentic dish at least once per visit. The cooking style is a very typical way to serve fresh fish and dates back to the very early Maya. On Isla it used to be served more often at many beach restaurants. The fish is usually cooked on an outside wood grill. In Mexico it is typically served with the head, tail and spine intact! Both the guys loved their selection.

M chose Chicken in red mole sauce and she too was delighted with her chocie. Did you know that there are at least six colours of mole? The following is from the Que Rica Vida blog site:

• Black mole: Made with nuts, fruits, chiles, cinnamon, hoja santa (sacred leaf) and plenty of chocolate.
• Red mole: Similar to black and Mole Poblano. Its colors and taste depend on the chiles used, like guajillo.
• Green mole: Pumpkin seeds, cilantro and tomatillos are among the ingredients used.
• Yellow mole: Soft, spicy and without chocolate.
• Mole coloradito: Very similar to red mole, but sweeter because it’s made with plantains.
• Mancha manteles: It’s got it all! Sweet and sour, savory and spicy hues. Ingredients include chile ancho and pineapple.

 

I went out on a limb and ordered Tequila pork ribs. Sister #2 makes a Tequila chicken dish that I love, so I thought it was a safe bet. The ribs were fall-off-the-bone tender and full of flavour. I am going to have to try to recreate the dish now that we are home.

The evening was a lovely new experience for us and we were glad that our friends urged us to visit. The next time I dine, I want to sit here.

Kath’s quote: “Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”-James Beard

Love never fails.

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