One of the loveliest things about collaborating with restaurants on the Island and keeping in touch with them over the years, is the joy we experience alongside them, in seeing them succeed! Some restaurants ask us to comment on the overall food and experience, while others look for suggestions and a different perspective for them. We readily share our expertise with any restauranteur who asks, and keep our lips zipped when not asked. Paola and Raphael of Green Verde have reached a new pinnacle of success.

You can feel the difference when you walk into their garden restaurant. Cement platforms have been carefully added and the space is full of gorgeous plants, wind chimes and tinkling water.

The atmosphere is more upscale, but not to the extent that you cannot visit everyday in your shorts and t shirt if you wish. Raphael was excited to share new plans with me. I loved to see the optimism in his eyes as he chatted.

My dinner dates were Victoria and Hilary. The well travelled Victoria and I share my three oldest granddaughters and I am honoured to be Hilary’s Godmother. The latter is also the manager of a popular Cafe back home. They are enthusiastic diners-my kind of people.

We started by quenching our thirst with gorgeous cocktails- a gargantuan Pina Coolada, a lovely Mojito and a special mojito with passion juice. I am particularly fond of mojitos especially when they are chock full of smashed mint and skinny little wedges of unpeeled lime, as Green Verde’s was.

Raphael suggested that we commence with Guacamole and Mixed Ceviche. The more and more I enjoy guacamole on the island, the more I realize that the creaminess comes from the ripened, perfectly chosen, avacado itself. You just cannot get the same product back home in the centre of Canada. Their version is simply prepared with jus a hint of cilantro.

The mixed ceviche was dotted with both delectable shrimp and another fresh fish. It was glorious to gaze upon, perched on what might be the greenest lettuce leaves I have ever seen. The slices of avocado made the dish shimmer in beauty.

From the moment that we got out of our cab and saw the sandwich board for lobster tacos, they were a unanimous choice for us. Math was in our favour and there were three lovely packets and three of us. The appealing and colourful tortilla wrappers were a fun addition-like stoplights back home. The sweet and succulent lobster was such a treat. I hadn’t yet had a chance to enjoy lobster on the island. They are a cousins to the big clawed lobsters from the Canadian Maritimes. They are freshly caught daily by a friend of Raphael’s.

“Mole” is derived from the Nahuatl word mōlli (meaning “sauce” or “mix”), it is a thick sauce made from chili peppers, spices, nuts, and sometimes chocolate. While Oaxaca is considered the birthplace of Mole, there are more than 50 distinct varieties found across Mexico. Oaxaca is famous for seven primary moles: Negro, Rojo, Coloradito, Amarillo, Verde, Chichilo, and Manchamanteles. The one most familiar being the Mole Negro made from charred chilies, nuts and spices featuring dark chocolate. The night we visited Green Verde we sampled their tricolour enchiladas served the three of these sauces. The pork enchilada was smothered in green mole, typically a mix of cilantro, tomatillos, and jalapeños. The beef enchilada was served with yellow mole a.k.a. Amarillo a sauce of yellow chiles, masa, and vegetables. Lastly the chicken enchilada was covered in red mole. Typically made with ancho chiles, tomatoes, and plantains. The three were topped with Mexican crema, crumbled cheese and toasted pumpkin seeds.

I have long enjoyed poblano chiles in my favourite Mexican dish-Chilies Relleno but I have never had them in a different manner. Green Verde’s were stuffed with shredded beef, plantain, raisins and carmelized almonds along with other goodies. Adorning the chile was a unique panela cheese.

When we started making motions to get organized to leave, Raphael insisted we have a “three spoon” dessert. He suggested the flan which was cool, silky and the perfect crown upon on evening.

If you haven’t been to Green Verde lately, you should. They have intentionally upped their game and it shows!

Kath’s quote: “Dessert is like a feel-good song, and the best ones make you dance.” – Chef Edward Lee

Love never fails.

I’ve been coming to Isla Mujeres Mexico for over 20 years. Over those years I have enjoyed forging friendships with lots of locals. It’s so interesting to speak with people about where they have come from. Obviously there are lots of Expats from Canada and the U.S.  lots of folks from Argentina, Chile and other parts of Latin America. Isla attracts plenty of people from the Yucatan, Chiapas and other Mexican states. But I am especially intrigued when I can spend time with someone whose family have been local islanders for many, many generations. I now know lots of these friends. Javi from Javi’s Cantina, Karina from Caribbean Brisas and Caribbean Garden, Valerie of Marina Bartolome and Yaakun, and of course Chriss Medina of Riconcito Kahalo.

If you have the opportunity to meet Chriss you will be blessed. Full of spunk, she embraces you in her lovely energy and you immediately feel you have been welcomed into her home when you enter her establishment.

She and her children have had Riconcito Kahlo, or versions of it, for many years. For the past few years they have been located half way between the end of the airport strip and Chedraui on Medina. Yes, one of the main streets of the island is Criss’ last name. Further proof her family has been here forever.

This roadside cantina is colourful and quirky. Its vibrant decorations a nod to its namesake, the beloved Mexican artist Freda Kahlo. The staff, under the leadership of Criss’ daughter Dani, is top notch. You may recognize some of them as they are well versed in providing excellent service on the island. They work closely as a team meaning a few of them might be tending to your needs throughout your visit. They even pool their tips which further encourages this teamwork. The atmosphere is intriguing and so is the food. They have just launched a new menu which has some exciting additions as well as many old favourites. 

One my favourite of their dishes is the aguachile. You can have it with just shrimp or Mixto which is what we selected.  It is piled high with shrimp, fish and calamari. I would best describe it as a green ceviche, the raw fresh seafood is marinated in lime, cilantro, and spicy green peppers. My first bite I wondered if the spice might be too much for me, but by the second bite I knew it was just right. The cucumber and abundant avocado soothe the palette and the chips are the ideal delivery vessel. The textures of this dish keeps you coming back for more bites, crunchy cucumber, succulent seafood, creamy avocado, and crispy chips. This is a plentiful plate and could easily be a first course for four people.

We also tried a new dish called Mar y Tierra. You could order it with chicken or beef. We had it as listed on the menu, with pork, in a tasty sauce. It was served with juicy shrimp and broccoli, asparagus, and spinach that were perfectly cooked and a great complement to the richness of the proteins.

Our dinner companions ordered the classic Riconcito Kahlo Quesabirria. Criss was the first person on the island to serve these tacos in a restaurant. Hailing from Jalisco, they’re traditionally made with goat or lamb but this rendition is succulent beef. Served in tortillas made crisp by plenty of melted cheese and then dipped into a rich consume. Still one of my favourites.

They also tried the Chiliquilles torta. With the option of green or red sauce, they opted for the red. Tortilla chips are cooked in the sauce, tossed with pulled chicken and served in a bolillo, the crunchy outside, fluffy inside, Mexican buns. I had never heard of such a thing as a chiliquilles sandwich, so I googled  it. Sure enough is an actual thing. First seen being served from street carts in  Mexico City. Again Criss has imported a popular favourite from a different state.

Riconcito Kahlo is what many strive to be, a neighborhood joint. The night we visited we saw a card game in the back, live music on the stage. People having a cocktail with their dog as their companion, neighbours coming in for snacks and dancing. You can’t force this kind of vibe, I just happens.

Kath’s quote: “In the garden of life, neighbours are the gardeners who help each other grow.” – Jason Reed

Love never fails.

There is an ongoing debate on the message boards as to who has the “best” hamburger, ceviche, whole fried fish, etc. Perhaps the most frequent question is who serves the best pizza? Our personal pizza preferences (thin crust, fresh toppings etc) help determine our top choice but for us it is also about our desire to support a family business of islanders who has been around since before we started visiting (over 20 years ago) and who has managed to not be squeezed off of Hidalgo. Pizza Rock is all of these things and therefore we think they serve the “best” pizza!

My friend Carlos was quick to accommodate three pairs of family, friends and newbies even though the place was jammed on a Monday night.

It was full of locals which I think really tells a story of its own.

There was live music which was a lovely accompaniment to our evening. (There are times when music can be a huge distration to a meal on this island).

They have a great wine selection and goblets of wine were selected all around (well mostly). My friend Karen had a beautiful pina coolada garnished with a fresh flower.

We had some help selecting an appetizer. Carlos recommended that we taste their Spinach Dip. Served hot, it was a concoction of cream cheese, parmesan cheese and spinach. It was accompanied by a whole loaf of premise made bread. We had a bite and then passed it around the table. Everyone agreed that it was scrumptious. My sister-in-law was particularly enamored with the dish and would love to have the recipe. I mean this literally, Carlos, would your kitchen mind sharing the recipe with me to pass along to her?

The gang around the table were interested in pizza and ordered meat lovers,

pear, gorgonzola and provolone,

Hawaiian

and Mediterranean.

Two of us were dreaming of pasta. I chose Carlos’s recommendation of Lemon Fusilli. He also encouraged me to add shrimp to it which I happily agreed to. When it arrived, I eyeballed it and thought that I would have no trouble eating the plate. In the end it was so rich and flavourful but I could only managed half.

The richness came from the plentiful bacon. It was chockful of the aforementioned shrimp, sauteed mushrooms and el dente fusilli in a three chili seasoning. It was just my cuppa tea even though I could not detect the lemon.

My sister-in-law selected the Fettucine with Shrimp. Wow! The pasta was tossed in olive oil, white wine, cream & ribbons of grated parmesan cheese. A seemingly endless line of shrimp was perched upon the pasta row. She was delighted by her choice, so much so that she wanted to save some for a little meal on another day.

I am so proud of the family that owns and operates Pizza Rock. They are typical of the hard working islanders-doing their very best, day in and day out. Their results are divine.

Kath’s quote: “Most seafoods should be simply threatened with heat and then celebrated with joy.” — Jeff Smith

Love never fails.

I think that luxury is relative. If the shower has plenty of hot water,

if the sheets are white and lightly fragrant, if there is a corkscrew in the kitchenette, if there is a real wine glass for my dinner libation, if there is a large enough coffee mug for my cup of jo, I am a happy girl.

When you can watch the sunrise from your private balcony I am overjoyed.

When there is a sparkling swimming pool all to myself, I am ecstatic. I was all these things when I enjoyed the hospitality at Villas San Miquel.

The kitchen is full stocked with matching table and flatware! There are those real wine glasses as well as water glasses and coffee mugs. There is a toaster, a microwave and a blender. The granite countertops match the ones I have at home.

There is a comfortable dining table for 4 with 2 extra (and beautiful) chairs nearby to pull up for more people.

The cleanliness is over the top. You could eat off of the porcelain tiled floors. The sinks and shower don’t look like anyone has ever stepped into them.

There is room for all of your toiletries and personal items. And an enormous wardrobe to hang everything up and tuck away.

There is an enormous, upholstered bench for extra seating or to lay your open suitcase upon.

The living room boast a comfortable futon couch. Comfortable being a unique word when describing a futon. It folds out to a double bed. The oversized easy chair also folds open as a child’s bed. This is extra convenient if you have visiting friends who shouldn’t drive their golf cart home. But the living room can be closed off from the bedroom to sleep a couple and at least one little one. There is a full sized TV which I never turned on. In fact, in over 20 years on the island I have maybe watched TV a dozen times.

There are plenty of lamps and pot lighting AND a number of electrical outlets which is a rarity in Mexico!

The outside lighting is also plentiful so that you can make your way around after sunset. Some of the suites are entered from the street or courtyard.

The gate to the Malecon and an extra heavy gate to the courtyard mean that you feel perfectly secure as you doze off to sleep at night in the huge and comfy bed. There is also a working safe.

The beach towels are plentiful as well as loungers, umbrellas, dining tables and chairs and those little tables that can hold your beverage, your book, sunglasses and phone as you lounge around the pool.

The first night I stayed, I was up for that sunrise. The second night I was poolside and had to walk perhaps 50 footsteps to the Malecon. As I sat there friends from all over the continent hugged me hello as they got their morning walk in.

The attention to detail and the craftsmanship of the properties is second to none.

I discovered a common area space with comfortable seating and table and chairs for a working space. But the big news is the addition of Sabor Restaurant. They open in time to grab a coffee before sunrise. Sister Sue has also enjoyed breakfast there. Read all about it in the attached link. https://foodmusings.ca/isla-mujeres/sabor-a-mexico-isla-mujeres-restaurant-feature-2026/

Villas San Miquel are not in everybody’s price range for a lengthy stay but as I was checking out, a couple asked if I would mind them poking their head in to see my space. They thought it was so economical because another couple could share the expense. There would be very few cab rides back & forth to Centro where all the action is, because you are literally close to everything you could possibly need (or want).

The pools are perfectly positioned for the sun and shade if you so desire. My visitors that morning thought that their grandkids would enjoy the pool more than the beach or beach club.

If you are seeking a convenient, safe, comfy place to lay your head on Isla Mujeres, this is the place.

Kath’s quote: “A house is built with bricks and mortar, but a home is created with love and shared moments”.-Authour unknown

Love never fails.

Whenever we get into a chat about our time on Isla Mujeres, we inevitably land on the island’s excellent food quality and variety. You may be surprized that the restaurant that is sited as many of our family and friends absolute favourite is not a Mexican restaurant, but a Mediterranean one. Olivia’s Taste of the Mediterranean is a fusion of Greek, Bulgarian, Moroccan and Turkish cuisine. Almost two decades have evolved and Olivia’s has stood the test of time by continually delivering their cherished dishes in a lovely garden seating or next to an open window near the open kitchen. Everything is made from scratch daily in their kitchens and you can witness as much if you pass by their bustling kitchen on your way to or from the local’s beach.

Last year we met Lior the shared owner of Olivia. This year Yaron introduced himself to us. We have spent many happy times gathered around their largest table under a palapa in the garden.

The garden area is exquisite and we know why this place is so special to so many.

In Greece it is very traditional to start your meal with mezedes, AKA tapas. Small plates to keep you just satisfied enough until your main meal arrives. They also wake up your taste buds for what’s to come. The Greek tapas at Olivia was a lovely combination of fine feta cheese drizzled with olive oil, green olives, creamy tzatziki, an incredible eggplant and red pepper dish, and right out of the oven Parmesan bread.

For our mains we ordered the Moussaka. A layered, baked dish with ancient Middle Eastern roots, likely evolving from an Arab dish of spiced meat and eggplant. Olivia’s version is described as a traditional Balkan casserole with ground beef, eggplant and a creamy Parmesan béchamel sauce. A rich dish, perfectly complemented by the accompanying fresh tomato salad with onion and parsley. 

Next was Spanakopita, the iconic Greek spinach and feta pie, with roots in the ancient Byzantine era. Originating from a need for portable, nourishing meals for workers, it combines Mediterranean staples like wild greens, spinach, feta cheese, and olive oil wrapped in delicate, flaky phyllo dough. The Olivia version was crispy and delicious and combined the a fresh tomato sauce, hard boiled egg and house marinated olives made for the perfect bite. 

Once again dessert had to be passed up as we couldn’t justify another morsel. One of our attentive waiters (3-4 of them took care of us through our time there), offered to pack up our leftovers which I enjoyed again last evening.

There is no wonder why more and more people are enthralled with a stay on Isla Mujeres. Long standing restaurants like Olivia’s keep the throngs coming back for more.

Kath’s quote: “Greek food is not about complexity, but about a perfect balance of ingredients.“ — Diane Kochilas

Love never fails.