We have enjoyed the hospitality of Rafael and Green Verde for many years. It is one of our “must visit” places and a friend of ours once declared it, the best food on the island.

On this day, D was still needing his coffee fix but I was in the mood for something more thirst quenching. My refreshing green juice was a blended concoction of celery, apple and pineapple. It was very delicious, but I shouldn’t have gulped it down so quickly because we had so much eating ahead.

No less than three dishes arrived next.

This amazingly complex dish was the Breakfast Enchiladas from their Special Mexican section of the menu. Corn tortillas were stuffed with scrambled eggs to which bean sauce and cream had been swirled on top. A bed of shredded lettuce added to the crisp texture and also provided a bed for the ground chorizo sausage which added a bit of punch. Scrumptious.

This gorgeous dish was also from that special section on the menu. Huarache usually come with green or red sauce but we enjoyed more of the savoury bean sauce.

Green Verde’s Mexican omelet was chock full of shredded beef, slivered peppers, bacon, onion and Oxaca cheese. We loved all three dishes and took note to add some unusual ingredients to our weekend breakfasts this summer at the lake.

Rafael had no intention of letting us off that easy. He knew that I preferred savoury tastes at breakfast but guessed correctly that D likes his sweets, so he came around with a platter sampling another couple of dishes.

In the top right corner were Ranchero eggs in a Red sauce and in the left foreground were the Red Chilaquiles. These two dishes ensured that we were chock full of appealing and nutritious food.

In the top left corner was a delightful banana crepe topped with (get this) ice cream and sprinkles. We love bananas foster which this dish was reminiscent of. To the right edge of the photo was meaty bacon and vanilla/cinnamon French toast. My fav taste combo-sweet and salty.

We dined another couple of times during our recent month on the island. Especially memorable was the evening when we took old friends upon their arrival on the island. She loved the Mezcal Shrimp: marinated and then flamed in tequila, they were delectable when served on a bed of mashed sweet potato. I had sampled them this trip too and whole heartedly agreed with her.

So too, the interesting spin on the Chicken Poblano was a hit. Instead of stuffing everything inside of the pepper, it provided a cradle for all the fixings.

Although I have never been to the restaurant at lunch, the point is that Raphael executes enticing dishes no matter what time of day. Let them know if you are a large group and tell them that you do not mind if they deliver the dishes as soon as they are ready, to avoid meals cooling off in the open air restaurant. They are closed Monday but are open every other day from 8 am -9:30 pm.

Kath’s quote: “Cooking is love made visible“. Authour Unknown.

I thought that these were appropriate for a restaurant of this name.

Love never fails.

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