Learn
Spanish Today 
Before
You Go - Learn Spanish For Free
|
|
|
Mexico Road Logs & Driving Guides - Click Here
RV Parks
|
The Jaltemba Express
Almost
Daily News for the Residents of Jaltemba Bay and Surrounding
Areas
Restaurant Review
RESTAURANT REVIEW By Lindy Binns VICTOR IS BACK........and Esmeralda’s by Victor has risen again. Friday, Saturday, Sunday, Monday, 5:00 p.m. To 9:00 p.m. Last year we discovered Esmeralda’s on the beach the day before we left to go back to the states. The food was memorable and I followed the trials and tribulations of Victor's family and business through out the year. This season I was thrilled when I found out that he was searching for a restaurant site and would be open as soon as one was found. Esmeralda’s opened last night at Km. 94 between La Peñita and Guayabitos, next to a cocos stand and a pizza restaurant. The new restaurant is bright and clean and has an open kitchen. You can watch Victor and his family make magic. The man knows his way around a kitchen. Victor was dressed in his whites, as any chef should be and he had his children helping him. He was instructing his children on food preparation and was the consummate professional. It is a first class operation in a room no bigger than some of our living rooms, alongside the highway and stuck between two other businesses. I drug Stan and four of friends to the opening and everyone raved about the food. No one wanted to go to a restaurant on opening night, but I felt that I wanted to pay homage to a fine chef, and he didn't disappoint. The special of the evening was Vichyssoise, seared Dorado with tomatillo salsa, black bean salad, rice, and baked pineapple with coconut sauce. The vichyssoise was chilled just enough and was creamy and smooth. The Dorado was seared on the grill and cooked to perfection. Not overcooked or undercooked, just firm and flaky and full of flavor. The tomatillo sauce was moderately hot. It was sweet and sour and a perfect salsa to accompany fish. The black bean salad was loaded with tomatoes, onions, cilantro, and spices and was very good. Desert was a warm pineapple ring with coconut sauce. The pineapple was warm and had a little bite to it and the sauce was sweet and flecked with coconut. One of our friends had the surf and turf and raved about the steak. Victor came to our table and told us that his beef supplier never made it to La Peñita and he was hoping that her steak wouldn't be tough. After watching Sheila eat for a few minutes we knew the steak wasn't tough and the mumblings around bites of steak told us that it was darn good. The steak and turf was served with a baked potatoes (a real baked potato) and black bean salad. There are specials each day and I was thrilled to see that my favorite, stuffed lobster with seafood and arbol chili sauce and three cheeses was on the menu for Sunday, along with chocolate mousse. If you need me Sunday evening, you'll know where to find me.
 Open 7 days, sometime around 8:00 am to about 6:00 p.m., breakfast, lunch, and dinner We've ventured to El Monteon a couple of times this season and keep saying we want to stop at Gordo's and have lunch, but you know, we never made it. Today we went to town to meet with George regarding a bodega and he was just leaving for lunch at Gordo's. He invited us to join him. I'm so glad we did. The restaurant is larger than it appears from Highway 200. There are individual palapas with tables for four and a large tiled kitchen with four very busy ladies cooking. Don't expect them to hand you a menu, because there aren't any. There are specials, fish, shrimp, oysters and clams in season and venison when they can get it. The fish and shrimp are cooked several different ways, with butter, garlic, diablo sauce, or just plain fried. The oysters were served on the half shell. They also make a venison soup/stew. Each day there is a different special. I had shrimp with diablo sauce and it was very picante and scrumptious. Rice was sticky, flecked with poblano peppers and corn. A small salad rounded out the plate nicely. Stan had the oysters on the half shell and he said they were more than satisfactory. Warm water oysters have a different flavor than the cold water ones but he said they were very good. They rinsed and shucked them by our table and said they had just been brought in that morning. This is a family owned restaurant and the mom, dad, and children work there. The fresh, tasty food reflects a great deal of pride in their cooking. Gordo's is located at the corner of the main street going into El Monteon and Highway 200. It's on the right hand side of the main street. Stop by and have a wonderful meal cooked and served by a very nice family. El Monteon is a very clean, Mexican village and is worth driving through town and stopping to chat with the friendly locals. (Thanks George for the invite.)
David’s Place (La Palapa) By Lilianne Fuller
Are you looking for a place to eat and drink that features excellently prepared food, great drinks, a superb view of Jaltemba Bay, and some genuine Mexican hospitality. You need look no further than David’s Place (La Palapa) on the south beach of Guayabitos. Food and drink is served by David himself or his hardworking waitress, Norma. We recently spent a month in Guayabitos with a kitchen unit with the intention of preparing our own food and mixing up our own drinks. Once we came across David’s Place early in our stay, we knew that this place was the place to be and our good intentions of cooking went out the window. David and Norma are great hosts. Every day, The Palapa has a super Hora Feliz that features jumbo size Margaritas, lime and strawberry; Piña Coladas, Bloody Mary’s and of course: Cervezas! Throughout the afternoon, bowls of freshly popped popcorn as well as the usual Salsa and chips appear on the tables David and his cook are always experimenting with new menu creations. When we were there, he treated us to a plate of veggies and dip, and sweet and sour meatballs. Yum! David’s menu contains every variation of camerones that I have heard of and a few that I hadn’t. His “Shrimp to the Mommy” are gigantic and are wrapped in bacon and contain local cheeze. The Garlic Shrimp are laden with the type of garlic that won’t stay with you the following day. We didn’t try the “Shrimp to the Devil” but were told that these baby’s are hot hot hot and delicious. If you want to try something a little tamer but just as good, try the breaded shrimp. Norma is a great waitress with a super sense of humour. She makes sure that every guest is well looked after. The restaurant/bar is located in front of the Vocational Tito and can be recognized from the beach by the large tin menu with the heading: “David’s Place, Restaurant Bar”. So if you are looking for some genuine Mexican hospitality, yummy food, give this place a try, you won’t be disappointed. We were happy to leave most of our cooking to David and his excellent cook and look forward to visiting Norma of David’s Place again next year.
By Bill Bell O nce in a while you find something simple but so tasty that it keeps you thinking about the last bite you had and wanting more...That´s what it is like at Mario's Tortas. I had read rave reviews on the Jaltemba Bay folk Message board and decided to try it out myself. I had the chicken tortas and it was everything others had said and more. Delicious to the last bite and as I write this I want another...but unfortunately it isn't open on Sunday. Toasted, filled with lettuce, tomatoes, a special sauce, chicken and avocados add a few jalapeños peppers (mild) and you are in heaven. So I will just have to wait. Opens at 8 am and closes at 4 p.m. Monday to Saturday. Located right across from the Conalep. You can´t miss the great big green building. There you will find Lupita and MARIO (Mario is the son of the Pina Colada owner. He speaks English they also serve great hamburgers and burritos. Like their sign says the ¨best of the best. Right across the highway from the La Peñita RV Resort and Spa
By Lindy Binns The menu for the most part is the usual Mexican fare, but the menu has a few twists that made it fun to read. Camerones diablo translated to demon with red peppers and al mojo de ajo was wet with garlic. Camp cook was prepared rancheras style and orden de fruta was fruit fountain. I loved the menu and spent the first fifteen minutes reading the rather lengthy menu. I had rancheras enchiladas with potato sauce, and my friend, Patricia had a ham and cheese burrito with mild tomato sauce. My enchiladas were very good and there wasn't a potato sauce anywhere on my plate. They were covered with a light tomato sauce. The enchiladas were filled with well prepared chicken and covered with a dry cheese, lettuce and a sauce. Cucumbers and beans were served along with the enchiladas. Patricia cleaned her plate and I saw here scraping her fork along the plate looking for some sauce that might have escaped. Yes, I saw you Patricia!! The fresh roasted pepper and tomato salsa was some of the best I've tasted. Quite flavorful and medium picante. Very good. I'm tempted to go back and buy a bowl of salsa to take home.
 D. Bell
“Los Ayala has a great restaurant called Charlie's Bar and Grill on the main beach street our town. If you visit, try their stuffed fish...fabulous! Live music available at your table upon request or when the waiter is not serving! My house guests are regulars for breakfast, lunch or dinner!” But this editor didn’t bite… I am very busy I said. So Lin writes again: “Just had another meal at Charlys'...you really need to try this one out. The best food. Jim had the seafood soup (lobster tail), the Sarandeado is unbelievable and the drinks are delicious. Charly's one, Antonia who serves will also pick up a guitar and sing at your table. Prices are so reasonable.” Still I had other priorities. “So many restaurants, so little time,” I told her. But Lin persisted and insisted we go their together …. If only to talk about the clinic. I was surprised to see Charlys on the main drag, a block off the beach in a brightly colored cinderblock building. Unassuming. It has inside and outside seating with a backyard area for larger crowds. Lin, Jim and I sat outside at a little table and inquired about the “Sarandeado” a very special dish. Tony the owner returned 10 minutes later with a report “No,” he was sorry to report, “they do not have fresh caught fish. It must be the best for this dish.” While disappointed that I couldn’t try it, I was impressed that he would not compromise his standards. We ordered the Seafood Soup, Mexican Style Fish Fillet, and Stuffed Fish Fillet and shared on smaller side plates so we could sample a broader range of items. I was not disappointed. Indeed the seafood soup did have half of a small lobster as well as many other seafood treasures. Both the fish entrées were well prepared; clean tasting and very fresh. Unlike many restaurants, Charly’s does not overuse oil or grease to prepare their fish. The result is a lighter and tastier product. You taste the fish and not the oil or garnish. While we chatted and ate, Tony Jr. played guitar unobtrusively a few tables away. Just right. The family owned and operated business has a welcoming staff and simple humble ambience that allows diners to eat and enjoy the food, music and conversation Serving good seafood at great prices, we know we’ll be back to try more items from this Los Ayala gem.
La Bottega dei Sapori in downtown San Francisco – by from Ken Larone Three two young Italian lovers discovered Mexico’s San Francisco, also on the Pacific Ocean’s west coast. They brought some of the same skills their ancestors brought to the U.S. Chiara Antonini brought her father’ pasta recipe from Vigano, 30 miles north of the Italian city of Milan. Her boy friend Alessio Casiraghi brought his cooking skills from a variety of restaurant kitchens around Milan. Today this young couple is sharing their food skills with their loyal customers at La Bottega dei Sapori in downtown San Francisco. Each day they make fresh bread, pasta and desserts. Customer’s take-out favorites are focaccia, lasagna, pizza, fruit tarts, apple strudel, cheese cake and profitel rolls (cream puffs with chocolate). “Our desserts are easy to eat,” says Antonini. “I can walk down the street and they are easy to sell, particular to Mexicans because they are use to buying food from street vendors.” Most of Bodega’s customers who come to their small restaurant are Canadians and Americans who live six months of the year in the small coastal towns close to San Francisco. Special foods like tortellini or Osso Buco take longer preparation which means three or four days in advance notice. Traditional Mexican food is based on fresh vegetables and fresh fruit with fish and chicken. The key staple to Mexican food is corn. Wheat flour is the staple in most of Italy except around Milan where polenta, a corn based pasta is preferred. “Our business is growing in the high season----certainly around Christmas,” says Antonioni. Charlie Cerrito of Sarasota, Florida, who has traveled throughout Italy many times, finds La Bodega great Italian food.”
Kitchen Goddess - Linda Binns La Mesa Loco Greek food is one of my favorite types of cuisine and I was happy and surprised when I found that La Mesa Loco serves Greek style food. La Mesa Loco is located inside the gates of the Hotel Penmar on Avenue Sol Nuevo, Rincon and is a pleasant open air restaurant. The restaurant sits by the pool and it's fun to watch the children play while their parents hover around the edge of the pool. There's lots of laughter to accompany your meal. We found the restaurant to have an enjoyable atmosphere. The menu is filled with Mediterranean style foods and you have your choice of beef, veal, chicken, fish, pastas and pizza. This is the place to eat if you want souvlaki, moussaka or veal marsala. We ordered a large pepperoni, onion and extra cheese pizza and the Greek onion soup (Stan couldn't resist.) Our pizza arrived piping hot and crisp. The dough was infused with herbs, the cheese was hot and stringy and tasted very fresh. The pepperoni was the real thing. The crust was thick and chewy and the sauce was just spicy enough to let you know it was there. This was one good pizza and we managed to eat all but 2 slices. These we saved for breakfast the next day. The onion soup was superb. It was a creamy broth with diced onions, potatoes and a wonderful combination of Greek spices. We've since gone back for lunch and ordered just the onion soup and Greek salad. The Greek salad is prepared the way it should be, without a lot of lettuce. The cucumbers are diced along with onions, tomatoes, and tossed with Greek olives, feta cheese, hardboiled egg, yummy spices and oil and vinegar dressing. The lettuce is secondary to the other vegetables. La Mesa Loco is open from 12:00 p.m. -10:00 p.m. every day but Wednesday. The restaurant is a good space for a party. If you'd like to have a private party talk to Kathy about the details. She's at the restaurant every day and will be more than happy to accommodate you.
Restaurant Review - the Kitchen Goddess - by Linda Binns Abel's Restaurant Review One of the nicest people in the area also happens to be one of the finest cooks around. Abel has been cooking in Rincon de Guayabitos for 22 years, 11 of those years at the current site. His palapa restaurant is located on the Avenue Sol Neuvo beside Bungalows Lupita. He's open 7:00 a.m.-10:00 p.m. and serves breakfast, lunch and dinner seven days a week.
Abel greeted us with a big, warm smile and welcomed us back to Mexico. This is our first visit since last year but like many of the Mexican people he remembered us and gave us a hearty welcome. It's always so hard to decide if I want the fresh fish or shrimp, and yesterday the shrimp won. I ordered shrimp diablo and Stan decided on Burrito Aztecas. As usual at Abels the seafood is perfectly cooked. The shrimp were plump, had a bite to them and were sauced with perfect diablo sauce. The sauce was sweet, sour, and hot. A wonderful combination of flavors. My rice was quite good and the refried beans were sinful. The aromas coming from Stan's plate caught my attention and he shared a bite with me. His chicken burrito turned out to be several small ones, covered in a very tasty, mellow cheese and cream sauce and was surrounded by a spicy cinnamony flavored red sauce. An absolutely wonderful blend of flavors and textures.
While we were enjoying our food two gentleman arrived with their catch of the day and asked if Abel would cook the fish and feed fourteen of their friends that evening. Abel was more than up for the challenge. Later, I asked him about the fish dinner and he said that he does that occasionally and would be more than happy to talk to anyone who would like to put together a special dinner for their friends.
As we started our meal the local iguana arrived and dined with us. We kept our eyes on one another as we dined just in case there were any moves on the iguana's part to dart and try and snatch a shrimp. I wasn't sharing my shrimp with man or iguana.
Restaurant Review
Palapa Restaurant in Lo de Marcos - by Ken and Mary-Beth Larone larone@tcc.on.ca
Yes, there is hidden treasure in Lo de Marcos! It comes in the form of a charming little palapa restaurant tucked away behind the Tlaquepaque hotel.
The thatched roof, colorful tile floor, and tropical décor combine to create a wonderful Mexican flavor even before the food arrives.
As for the food…………the steaming fajitas in lava bowls are a perennial favorite of regulars. However, the Coconut Shrimp, Chilies Rellenos, BBQ ribs, and soups also have gained a loyal following. Prices for main courses range from $45 to $110.
Open for breakfast, lunch and dinner, but if you come in the evening it’s good to arrive before 7 p.m. (If it’s a quiet night, the restaurant will close early.) Closed Tuesdays.
Take the Lo de Marcus exit off hwy 200. Drive past the plaza and you will see the Tlaquepaque hotel on your right. Turn in at the driveway beside the hotel. Lots of parking is available.
http://www.villastlaquepaque.com/
La Avenida
By the Kitchen Goddess - Linda Binns
Last year was our first year in La Peñita and La Avenida was the first restaurant that we ate in. Since that first time we've become one of the regulars.
La Avenida consistently has very good food and reasonable prices. The operative word here is consistently. It's not a hit and miss restaurant. It was good last year and it's good this year.
They are open every day for breakfast, lunch, and dinner. Last year I made Chilaquiles my breakfast food after ordering them the first time. They are soft and crunchy with a spicy, full flavored sauce. Cheese and onions are sprinkled over the dish. It's one of those wake up foods. The smoked pork chops are sliced thin and grilled until light brown. They are full of flavor and can be accompanied by eggs fixed many different ways. There are beans and a small salad to round out the breakfast plate.
Today I had carne asada and believe me it won't be the last time I order it. Thin slices of beef are grilled with onion. The carne asada comes with flour tortillas, beans, buttery rice flecked with carrot and poblano pepper, and a small salad of lettuce, shredded carrot and red onion. A lime half comes with the plate to use as salad dressing. Very piquant and fresh tasting.
La Avenida is famous for their fajitas, pozole, and chicken soup. I have had all three and would recommend each dish. The fajitas are smoky and plentiful. The pozole is seasoned just right. The chicken soup is made with a rich broth, rice, and a chicken leg. Every meal has been flavorful and prepared just right. There is a great deal of pride in how food is prepared and presented, and that's appreciated.
The restaurant is located at the end of the Avenida and has parking in front. It's decorated nicely and is open air with a great view down the Avenida. It's one of those places where you can relax and watch the world go by.
 Richardo's Pizza
Now if you
want a pizza that is an exact replica of
the original New York Pizza of the
1940's get your butt to Ric's and ask
for a large pizza made with a medium
sized dough ball, " like Bernie likes
it". Of course it has to be a meat
lovers to be authentic. Yes its slightly
pricy but you get what you pay for and
this pizza is the
BEST,
PERIOD.
Take it from one who was born and raised
there not far from where Ric is from.
Hell I even went to school in Brooklyn,
but I did shower afterwards.
|
.jpg)
.jpg)
