Jax-Isla Mujeres 2023 Restaurant Feature

March21

We first visited Jax in 2005 on our first trip to the island. Jackie, the owner of Jax recently shared with me that even on a holiday with Mexican food as amazing as the islands’, travelers eventually crave something from home. Over the years, she has determinedly ensured that when you have that hankering for a burger or a loaded baked potato, you will think of Jax. She is absolutely right because in 2005, we had wandered in for a hamburger.

Jackie’s manager and most of her staff are Islanders that have been with her almost back to those early days of the new millennium. Having been in the restaurant business ourselves, we know that that is a monumental accomplishment. Jackie claims that she doesn’t have any business secrets but that she strives to give her staff the best products using tried and true recipes, using the best tableware and restaurant accoutrements that money can buy and then empowers her staff do the rest.

Of course having one of the most beautiful locations on the island, certainly doesn’t hurt Jax’s success. We were there for Happy Hour one evening when the entertaining Ken Wanovich stopped singing to allow everyone to witness the glorious sunset! Sure the scenery has changed over the years, but the location is still absolutely stunning.

On this evening, we snuggled in to enjoy some of the tastiest fare on the island starting with selections from Jax’s extensive bar list. D was delighted by the variety of martini selections and was well pleased with his choice. I was in love with Jax’s glassware package and would love to order some items for our home.

I chose a Banana Cabana (on the right) made by blending Bailey’s, rum, banana liqueur and what else? Fresh banana of course. The taste was like a luscious banana milkshake and I would have happily ordered another one, except we started considering some food options.

Now by this time, quite by coincidence, our hometown NHL team was playing a televised hockey game. The bartender found the broadcast immediately and ensured that we could view it from multiple directions. Nascar racing was also being broadcast to the delight of a table of boisterous fishermen. Even though Jax welcomes the sports enthusiasts, Jackie wants the world to know that their offerings are broader than the standard fare at a sports bar. Case in point, a couple of appetizer selections had just been delivered to the table.

This exquisitely presented dish was mixed ceviche. Made with shrimp, octopus and conch, the unique veggies and herbs were a lovely spin on the classic Mexican dish. The edible garnish was not only beautiful but delicious too. We used the just fried tortilla chips to scoop up the avocado with the lime marinated seafood. The cucumber added fresh and spritely tastes. We gave the chef full marks on his artistry.

Loving the conch in the ceviche, we decided to order conch fritters, not haven indulged in them for a long while. They were beautifully shaped (including bread and eggs I suspected) and were perfectly fried without a greasy texture. The potato rosette and tomato garnish blew us away.

When the time came to order our entre, we were in a dilemma. D was leaning towards a steak because he had a craving for a loaded baked potato. I was inclined to fish and chips but then got distracted by the variety of seafood platters and didn’t know which way to go. Jackie suggested we have the fish platter but suggested she add a steak and a couple of shrimp choices too. The pic above is what was placed in front of us as a result.

The fish came grilled, fried AND blackened. No matter how it was prepared, there was no denying the fresh and delicate tastes of fish.

So too, the shrimp came fried, sauteed in garlic butter and breaded in a sweet coconut. There was even a succulent lobster tail. We loved the fabulous garnishes and felt like we were in a dining dream!

The biggest surprise was the filet mignons which were prepared exactly to our desired doneness. With goey cheddar cheese and real bacon on the spud, the steak and potato combo would have been completely satisfying all on its own.

Some skeptics might say “oh sure, that’s how the food comes out when the chef is tipped off by the owner” but we went back at least twice more for shrimp bowls, fish and chips and fried chicken and we were uber impressed each time. Service at happy hour is a bit hectic but that is because the place was jammed especially on Wednesday when we went back to hear Ken sing.

Jax is the real deal. Whether snacks or dinner, the food was expertly prepared and beautifully presented. Service was efficient and friendly. Sure you can watch your favourite game there, but Jax is so much more than a sports bar. Go for a romantic or family dinner the next time there ISNT a game that you don’t want to miss.

Kath’s quote: “Food brings people together, makes memories, and expresses love and care… no matter where the recipe comes from. I make food art like this to inspire & equip home cooks to pass down a resilient food culture – a precious heirloom – onto the next generation“. –Heirloom Food Project

Love never fails.

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