A restaurant in a nondescript building on a street under repair and currently blocked off just beyond the restaurant address. Don't let that stop you. Enter and be shown a table by a friendly waiter. Dining room is outside and inside at the same time. Lots of air naturally circulating. Masks still in use here by natives and visitors alike.
It was a Thursday night. We set out on foot from the hotel around 8 p.m. and were there in minutes. The menu is loaded with all the regular food you'd expect as well as local seafood, etc. But look close to find variations of old favorites.
A Cadillac margarita en las rochas con sal started if off for me. An on-the-house appetizer followed close behind. So far, good enough.
I told the waiter that I was thinking of a Mexican combination meal, you know, enchilada, chile relleno, rice and beans--the standard stuff. But you are in one of the great seafood places in the world. Didn't care, wanted "Mexican food."
"So, what is this relleno with plantain? Never heard of this before." But more than that, was it any good? Oh yes, was the reply. You will like it. "Okay."
Not a fan of live guitar music during dinner. But while the food was in prep a polished singer with guitar, seated near the entrance, played and sang at just the right volume with songs you'd recognize but the playing of which wouldn't make your food go down in lumps in time with the music.
I won't bore the reader--if you've gotten this far--with the ingredients of my dinner except to say it was terrific in every way. But that chile relleno plantain thing . . . wow. Most excellent. Never had anything like it before. And as the restaurant owner later explained I probably never will unless I return to his restaurant. He told me he was from Veracruz, but the recipe is an adaptation of a Cuban recipe from his family, or something like that. Just try it.
Whoops; I lied. I will bore you with one more thing: The enchilada had choices of sauce toppings. I chose the Mole Negro. Delightful, and again, different than the regular fare we mostly see in the U.S.
Flan, just about right as near as I could say, not being a flan expert.
Go here. You won't be disappointed on any level. The menu is extensive so don't imagine that this is just a rice and beans joint. It is anything but. If you must have seafood, it's here too. read more