We have gotten to know a couple of Isla Mujeres’ restaurant owner/operators particularly well over the years. Fredy, Sergio, Ziggy and Polo all contribute to the Isla Mujeres culinary scene in their own distinctive ways.

Recently when scooting through the Colonias in a golf cart, Polo of Mango Cafe was driving by and waved us down. This is his wife and beautiful baby.

The menu at Mango Café is inventive and Polo’s dishes are exquisitely crafted. Each plate comes out of his kitchen looking like it was professionally styled. His take on traditional fare elevates each offering to the extent that none of us can stay away. We always pay Mango Café a visit during our time on Isla Mujeres, sometimes more than once.

Dinners are definitely memorable but it is Polo’s breakfasts that we particularly love.

On our most recent visit, Don had the stuffed poblano chili. When I first tasted this dish on Isla, I couldn’t believe that I had ever thought of stuffing eggs into a chili before, especially in the land of chilies relleno.

D loved the breakfast quesadillas. Look how pretty this plate was?

Victoria could not resist ordering Polo’s French Toast; a dish that our entire family loves.

In fact, last year just before they left the island, they packed in for one last feed.

I adored the Eggs Benedict with curried hollandaise, crispy bacon, mushrooms, chia (like spinach) & cheesy potatoes. “Heaven, I’m in heaven…..”

Kath’s quote: “We did not immediately come up with béarnaise, Bercy, and poivrade sauces. It took more than a single attempt to discover reduced cream, marinade, and forcemeat. We did not straightaway invent barding fat, the touch of garlic, and the thin slice of truffle under the skin…. While genius is spontaneous, its manifestations nevertheless require the passage of time before glorious perfection is achieved. This is particularly true in the area of food and drink…. Magical dishes, magical words: a great cook is, when all is said and done, a great poet. . . . For was it not a visit from the Muses that inspired the person who first had the idea of marrying rice and chicken, grape and thrush, potatoes and entrecôte, Parmesan and pasta, aubergine and tomato, Chambertin and cockerel, liqueur brandy and woodcock, onion and tripe?”-‘Cinquante Ans a Table’

Live simply, laugh often, love deeply.

Share on Facebook