Restaurant Reviews / Introductions

Gone are the days when a newspaper or magazine food critic would make or break a restaurant; social media has given everyone a voice – often leading reviewers to the restaurant. Your experience is the only thing that matters. Hence the word introduction, not review. Thirty people have described their perfect day in Mazatlan. Many have mentioned their favourite restaurants, have a read. 

My big fat Mazatlan caveat: some restaurants change their phone numbers and their hours – please check their FB page. Restaurants are introduced by the most recent date – just scroll down: La Olivia; Castia Maria; El Veintiocho; Tótem; El Aljibe San Pedro;  Estinti Cafe; Brother’s Pizza; Los Arcos; Nao Kitchen Bar; Tortas La Republica; La Antigua Mazatlan; Kua Restaurant; El Carrizo; Los Guamuchiles; El Ranchito Feliz; Mi Ranchito Los Osuna; El Rincón de Nasha; Papagayo Centro; La Fábula, Palomar and Palomar de los Pobres, Union; Casa Arabe; Agatha Kitchen Bar; Casa Country; La Fiera; Aca Los Charros; Gaia Bistrot; Life en Español, Casa 46; Don’t Worry be Mahi; Héctor’s Bistro; Upscale Mexican cantina, Compañia Minera; Two words about Morena’s; Surf’sUp; Water’s Edge Bistro; Las Brochetas; Tacotorro; Ocean Grill; El Presidio; Villa Italia; Casa Canobbio ;Topolo; La Bohemia; Casa Loma; Los Delfines; Tony’s Burgers; El Bife; La Corriente.

Introducing, La Olivia Casual Eatery.

By Sheila Madsen [December 2018]

Just opened in October, La Olivia is truly a breakfast /lunch restaurant that has something for everyone – vegans, vegetarians, the gluten-intolerant [Celiac] and the owners have embraced carnivores too!

Meet the owners: Barbara Gutierrez Cortar [from Chihuahua] is the chef and her real love is baking. She’s there at 5:30 a.m. baking [and training employees] so her guests will have the freshest pastries and breads. Barbara is a graduate of IMG [Instituto Mexicano Gastronomy] and the French Culinary school in New York. Plus, she has taken cooking courses in Thailand and other exotic places. “My passion is baking and I hate working at night, which is why I want to have a restaurant where I could create my pastries and be closed at 4 p.m.” Barbara also designs a daily special – such as a vegetarian lasagna. Every month she’ll offer her customers a theme night dinner with guest chefs.

Kurt Heimpel is Barbara’s husband and he has no chef training at all! But he has all the restaurant knowledge a bride [they just got married weeks ago in Ensenada] could ask for. His grandfather owns Las Floras Hotel, and Kurt started the Fish Market [in the Golden Zone] and sold it ten years ago. His family has also owned the fishing fleet Star Fleet, since 1955. Born in Mazatlan with so many family and business connections Kurt is at home behind the bar, and helping with all the thousands of details it takes to keep a restaurant running smoothly.

So, who’s Olivia? Their dog! Yup, the name appealed to Barbara, and the brand rolled out from that name. Also you’ll notice the slogan throughout the restaurant “great mood, great food”. All true.

Breakfast brings superb coffee with its espresso machine, all Barbara’s fresh baked goodies plus five offerings on “The Lean Side” from $75 – $110, and six dishes on “The Mean Side” from $105 – $115. You can have a fancy bowl of oatmeal, berry pancakes, egg biscuit, and a veggie omelette; that’s just a sample, there’s way more on the menu.

Summer Rolls.

Again, here’s sample of the lunch menu: three unusual starters – peanut broccoli[“roasted broccoli with peanut sauce”] summer rolls [ I had those, soooo good “veggies, avocado, coriander, mint with peanut sauce in rice paper”] and grilled cauliflower ceviche [again, so fresh and delicious], all three are $95. There are eight mains – a tasty Olivia salad at $110 or you can embrace your carnivore desire with an iron grilled sandwich [$160] “whole wheat sourdough, dijon mustard, Serrano ham, apple, onion marmalade, parmesan and goat cheese with green salad on the side”. Or how about “Lonche de carnitas [$170] – “pork, whole wheat sourdough, gouda cheese, coriander cream, pickled onions and fresh coriander with green salad on the side.”

Iron Grilled Sandwich

See what I mean? Something for everyone – and I haven’t even mentioned the tuna bowl, shrimp toast or Oli’s favorite.

Both Kurt and Barbara said ” we don’t plan on being absentee owners, we will always be here, at least one of us.” La Olivia is another wonderful addition to Centro so do drop in and say hello to Kurt and Barbara and don’t forget to look down for the cutest black and white Olivia. For sure, you’ll leave in a great mood.

[La Olivia is located on Belisario Dominguez #1216 [at Libertad] and is open Tuesday to Friday from 7:30 a.m. to 4 p.m. and on Saturday and Sundays from 8 a.m. to 4 p.m. It’s not wheelchair accessible. They accept all credit cards except for American Express. La Olivia seats about 55 people; there’s inside seating and a charming outdoor courtyard that has a very Georgia O’keefe feeling .Excellent wine selection, and there’s beer, liquors and probably other spirits if you are in the mood. Above La Oliva, Kurt has renovated three one bedroom apartments – they are all new and have state- of- the- art appliances, floors etc. Not rented yet, but give him a call, they are almost finished, 669 270 6365 I think they would be perfect for one person as they are on the smallish side. Kurt has spent years surfing in Newport, so his English is better than ours!]

Introducing, Casita Maria Restaurant [again].

By Sheila Madsen [December 2018]

I met Cheff Ja Llano in February 2017 when he had a small burner stove in La Trokeria. Even in his tiny kitchen he was dishing out divine plates all beautifully presented. Because of his two burners Cheff kept the menu small but now that he has a “proper” kitchen the menu has expanded. As he says, “Mexican fusion with a taste of Mediterranean and European flavors.”

Jamie, Ja, has given himself the moniker of Cheff [with two fs] because he is self-taught and didn’t want to assume the “proper” title of Chef. Born in Mazatlan, he left for the US [mostly California] 15 years ago and returned in September in 2016. “I’ve got my restaurant, I’ve got my wine, I’ve got my girl and I’ve got the ocean.” At 33 he’s a happy guy only to willing to please and share. Named after his grandmother, Maria, Cheff is proud of his larger space and now has a team to serve you; he really prefers to stay in the kitchen and prepare every dish. As far as Jaime is concerned, it’s all in the details.

If you visited the Trokeria you may remember the slowly smoked pork chop – that’s still on the menu at $255.

Salmon

Other mains include salmon a la plancha $255 which was cooked perfectly and served with asparagus and a buerre blanc sauce. There’s also pulpo Mayan, $225 [“chef’s own secret adobe sauce tops grilled octopus and a mixed cabbage salad with peanuts and soya sauce dressing” and the “we’re always selling this out” rib eye steak $260. Our friends both had and greatly enjoyed shrimp saltado, $195 “local fresh caught sautéed shrimp with gnocchi with a garlic parmesan cheese cream sauce”

Tuna tower with an “extra floor.”

My husband remembered the tuna tower from the Trokeria and sure enough it was better than ever at $85. All of us shared the thinly sliced beet salad, delicious. There’s lots more on the menu but that will be yours to discover.

Beet salad

While the concept of Trokeria [basically a food court] was not successful Jamie never ever gave up on his dream of having his own restaurant. It’s written all over his face – he takes such pleasure in cooking for others and pleasing you. He’s got the passion, and he invites everyone to visit Casita Maria and be part of his dream.

[Castia Maria’s new location is on Camarón Sabalo, beside Mary’s Place/Rico’s/F.I.S.H. and is open from 1 p.m. on. Patio seating and inside seating, wheelchair accessible. For large groups or a special dinner please call Jaime ahead of time at 669 176 2684. At the moment, Casita Maria is open every day. You may bring your own wine, but Cheff has a decent selection. Years ago he purchased a small vineyard in Guadalupe Valley and very soon he’ll have his own boutique wines – named JA LLANO VINO ARTESANAL]

Introducing, El Veintiocho, 28, Bar and Grill.

Stolen with permission from Mazatlan Jack, in the December 2018 issue of the Pacific Pearl.

A Hidden Gem in the Heart of the Golden Zone : Come as you are, let your hair down, dance in the street and have a good time! This neighborhood hideaway is a fun place to eat, drink and be merry, day or night. The address is 28 Calle Boca del Mar, hence the name “Veintiocho”. Owners Jim Taylor and Kim Schmidt, originally from the greater Seattle area, have been coming to Mazatlan for some 35 years, starting with weeklong vacations and gradually extending their visits more and more. “We’ve checked out a lot of other places, but we just love the Mazatlan people! We definitely like it here the best.” In 2018, they took the big plunge and opened a cozy restaurant/ bar on a quiet street corner they long had their eyes on, tucked away between the roaring Avenida and the Golden Zone beach. Once you find it, you’ll be back.

They started out featuring live music three nights a week, which proved so popular that this year they’ve extended it to every night (except Sunday), featuring top local acts such as Kamaleón, Mr Rio, Tanya Twain, Chain Michael and others, playing popular songs everybody can relate to. The dance floor can literally overflow out into the street, but a peace treaty with the neighbors keeps the volume at a tolerable level, so you don’t have to shout in each other’s ears to have a conversation.

The breakfast, lunch and dinner menus have something for everybody, seafood, steaks, ribs, European style sausages, and the house specialty: genuine chimichangas (a delicacy that is hard to find here in taco-land). The Eggs Benedict are a popular brunch staple.

Another attraction is a parlor (now sidewalk) game that Jim and Kim discovered on a trip to the Virgin Islands, Giant Jenga, which might be described as the rise and fall of the leaning tower. If you challenge reigning champion Romi C, good luck!

Jim and Kim put a lot of work into remodeling the old Veintiocho, expanding and modernizing the kitchen, refurbishing the roof, adding modern TVs, sprucing up everything. It cleaned up real good. There are tables inside and out on the fronded patio, and a good old- fashioned bar for those who like to rub elbows while watching sports or whatever.

They stay open all summer, thus hanging on to their dedicated crew, led by Kat the bartendress who hails from Vancouver, BC and bartender Ramon Martinez (Tito), a longtime favorite in the GZ. Their friendly demeanor makes strangers feel like old friends. The clientele is mostly regulars, and it’s an easy place to make new friends.

The owners have been active in local community outreach, including providing the beer for the last two Policeman’s Fiestas, which they joyfully attended. Always good to stay on the right side of the law!

Speaking of beer, Veintiocho offers the good stuff, that is to say, the Modelo, Pacifico and Corona family of brews, which discerning drinkers will appreciate. And of course, Kat and/ or Tito will gladly and expertly mix whatever beverage floats your boat. It’s not an expensive place, even by Mazatlan’s frugal standards, so you can afford to indulge yourself. They sell a lot of food to go, especially to folks who want a nice fresh ceviche to take to the nearby beach or some comfort cuisine to take home for later.

You can check out their Facebook page at https://www.facebook.com/VeintiochoBar/ . On Trip Advisor’s web site, it has a top notch five star rating and nothing but rave reviews, including one titled “Best Restaurant Ever”. So don’t just take my word for it, come on down and see for yourself!

[Note: Hours are 11:00 am-11:00pm on Monday, Thursday, and Friday; and 8:30 am-11:00 pm on Saturday and Sunday. Where is it, exactly? It’s on the corner right behind the Bancomer bank in the Golden Zone. See you there!]

Introducing, Tótem Cafeteriá de Barrio.

By Sheila Madsen [November 2018]

Owner David Garcia Ferretis greets me with this statement: “we have the best specialty coffee in all of Sinaloa, and best espresso machine in the world -Victoria Arduino.” Sitting under an umbrella on his roof top garden he explains how he studied in Barcelona as a barista and modeled Tótem [sort of] after the Blue Bottle Cafes found in LA, San Francisco, New York and Japan. He’s proud of his coffee creation and he strongly believes that exceptional coffee unites a community.

He does know a thing or two about communities and people. David’s former occupation was as a clinical psychologist and his last formal position was as the director of Oceanica; psychologist, barista, bartender, he’s listening.

Tótem is an ambitious undertaking . Many pesos have been poured into the coffee machines, the kitchen, herbal teas, the brew bar, and tasteful decor. Downstairs is a combination of a community table, booths, and smaller spaces to sit and sip. Take the stairs and you’ll be on the roof garden that is on two levels; a sunken pit for a late night drink or tables with umbrellas. Centro doesn’t have many roof-top gardens and I have feeling people will flock there at all hours – for coffee, tea, breakfast, three salads, six tacos, four tortas and oh yes, alcohol. There is a selection of wine and beer and I suspect your choice of liqueurs will be added to your choice of coffee [cold or hot] or Tisanes – herbal teas. David stresses the emphasis of Tótem will always be on coffee but he’s not opposed to pouring some liquid spirits into it. Given that Oceanica clinic is Mazatlan’s equivalent of the Betty Ford Clinic there’s not a large selection of alcohol but just the right amount.

Shrimp tempura with soft blue corn tacos.

” We get our beans from Chiapas and Oaxaca and they are roasted by the masters in Guadalajara. Our beans have a specialty coffee ranking”. I certainly didn’t know coffee beans even had a ranking but that’s why David studied in Barcelona to achieve this special designation. [“speciality coffee refers to the whole process from farmer to cup using single origin coffee. It refers to the way the coffee is roasted and how it is extracted.”] Beans and breakfast unlike any other; egg white omelet with homemade panela cheese mixed mushrooms and season potato garnish, $125; fresh fruit bowl with Greek yogurt mixed berries, homemade granola and honey $110; French toast with churro cookie mixed berries sauce, peppermint and bacon, $120; Ricotta cheese hot cakes with mixed berries sauce and bacon, $125; Shakshuka stew – eggs in spicy sauce of peppers and tomatoes of peppers, $110. ” Our bread is homemade every day.”

The word totem means many things to many people; a special emblem, a spiritual guide, a symbol, a tribe, your family, but to David, Tótem simply means “origin” in any language. So gather your clan, your friends, your special symbols and visit this lovely space to sample its specialty coffees.

[Tótem is located on the corner of Heriberto Frias and Angel Flores. It is open 7:30 a.m. to 11 p.m. Monday to Saturday and on Sunday from 9 a.m. to 9 p.m., 669 982 4254. It is not wheelchair accessible and conveniently there is a bathroom on the roof garden as well.]

Dining in an eclectic art gallery – El Aljibe San Pedro

By Sheila Madsen (January 22, 2012)

(Updated November 2018 – just reopened! José says the menu has stayed the same with two new items “but a lot has changed in the decoration.” Updated December 2014: Taking guests from out of town is like seeing El Aljibe again for the very first time. This time around a 23, a 26 and a 30 year-old were wowed by the food and the space. One was a strict vegan and José served a springtime-time fresh vegetable plate – not on the menu. We ordered shrimp cooked two ways, oxtail stew, chicken dish (too large to eat) and spaghetti Bolognese – the 26 year-old finished that! The food is lovingly prepared and there’s just one attitude – to please you. José still does not accept credit cards or make margaritas! Updated November 2013: Over the years owner José Pérez Garcia has tried adding specials, he just keeps experimenting. This year he has decided to return to this original menu (extensive, varied) and perfect those dishes. So far, all our food has been delicious – from pasta to shrimp tacos in a creamy sauce. The food is as creative as the space. José is a gentleman, a gentle man; when El Aljibe becomes busy, please remain calm and gentle.)

When you are longing for a cool atmosphere -think Paris underground circa 1950, then head to Centro’s newest restaurant, El Aljibe S. Pedro. It’s difficult to pull yourself away from an ocean view, or our wonderful Plazuela Machado, or the beautiful interior courtyards of La Bohemia, and Topolo, but when you eventually tire of that, do venture downstairs into the 150 year cistern of El Aljibe.

Eleven years ago owner, José Pérez, pumped four feet of water out the building and then spent two years renovating and restoring this space into an art gallery – unlike anything you have seen before. Perhaps it’s his Spanish heritage, perhaps it’s just his eye as an collector, but this is one far out collection of: old sewing machines, a red leather barber’s chair, dolls heads propped on wooden beams, lasts hanging from the ceiling, sconces with shades and sun glasses, saxophones dangling on thin wires,and ancient wooden chairs suspended, The table of six beside us of commented “it is organized chaos, we feel that we are in Europe somewhere (Paris or Spain) and we think the place is unique and so different from any place in Mazatlan.” Even the bano doors are completely different. One is covered in thousands of multi coloured buttons, the other is plastered with comics. Who thinks like this? José does, and continues to add to his vision.

Chunky tables and chairs – both antique and modern – await customers. Not too close, not too far apart, and the cylindrical ceiling acts as a natural baffle for noise. The rough concrete walls also display a fascinating selection of paintings so you won’t get bored while waiting for your meal. Although we didn’t have to wait at all. We were greeted warmly, shown to our table, and were allowed to try two Spanish red wines – a Rioja and a Rivera de Duero. We chose a glass each of the Rioja and it’s a generous pour for $40. Heck the whole bottle is only $140. With our wine arrived a complimentary tapas of fresh mushrooms stuffed with bacon. Very tasty. I ordered the catch of the day, my husband Soren, filet mignon. Fifteen minutes later our meals arrived, hot and at the same time. That’s a good sign. My white fish (corvina?) was perfectly grilled, moist and flakey served with fresh chopped veggies crowning a bed of rice. Two large pieces for $120. Soren’s beef was cooked as requested, medium rare, and arrived with a red wine sauce and heaping scoops of mashed potatoes. No greens, price, $130. Soren is very fussy about his tenderloin and said it was acceptable, but wouldn’t order it again. Next time he has lots to select from: six starters, all different from $40 – $80, two salads at $80, four mains the most expensive is $120, and six grilled offerings ranging from $100 – $130.

It’s a large menu with something for everyone. From gorditas topped with smoked marlin, to spaghetti with sea food, or maybe you are in the mood for pozole with chickpeas. Both of us had two tiny complaints. The music should have been a light jazz not disco/technopop (and José did change the shuffle for us) and for such a European feel, lose those small square paper napkins. Let’s take it from the top. Where you actually walk down to the exciting environment of an old cistern where the service and quality of food is excellent. The attention to detail is rated high and that always gets confirmed in the neatness of the restrooms. We’ll return often, there’s more I want to see, and there’s more I want to eat. Then again, there’s a great bar area where I can sip on my Rioja and inhale this wild art collection.

(The second time around was even better… excellent service, all meals served hot and at the same time. Friends applauded the pozole with chickpeas – I had a sip and it was velvety soup with a rich meaty flavour. My friend claimed it was the garbanzo beans that made the difference. Rave reviews for both the spaghetti Bolognese and spaghetti with seafood; spaghetti was el dente, Bolognese packed with flavour with extra sauce on the side, and the seafood, shrimp and calamari in a cream sauce, was perfectly cooked. I had the grilled chicken Caesar salad – the dressing was tangy, all ingredients were fresh, even the tomatoes – which is a little odd for a Caesar salad but did not detract from the dish. All portions were huge and could have been shared. Pozole $90, pasta dishes $80, Caesar salad, $80.)

[El Aljibe de San Pedro, Constitución # 710, please make your reservations via FB or e mail: elaljibedesanpedro. (facebook)  jopega123 @ hotmail.comopen Tuesday to Saturday from 5 p.m. – 11 p.m.]

 

Introducing, Esinti café – what’s your take on coffee?

By Maaike Hoekstra, October 2018. [Maaike is the owner and founder of Mazatlan’s only street food tour, Flavor Teller.]

[Updated November 2018: and here’s another point-of-view, once again proving all experiences are not the same… “Atmosphere and service, excellent.  Food, poor. My wife had a Philly steak sandwich that needed 2 or 3 times the meat.  I had a hamburger and fries.  The hamburger was a patty from a frozen bag at Sam’s or somewhere and was packed so hard it could have been used as a hockey puck and the fries were the same frozen fries we occasionally buy at Sam’s. I guess if I want a good hamburger I will just have to stay home and cook it on our infrared grill.”]

What does the perfect coffee bar look like? Are you a purist and focus only on the best quality coffee? Or are the pastries the perfect excuse to come back? Do you look for cozy artsy spot? Whatever your preference is, Centro Historico has just become home to a new coffee bar with a unique style.

The founders of Esinti Café, Monica Avila and Pablo Garcia, worked and lived abroad for a decade, but always dreamed of opening a café where people would feel at home. After returning to Mazatlan from Kansas City, their dream became reality when they purchased the property on the corner of Libertad and Heriberto Frias (“It’s one of the 80 historic monuments in Centro Historico”). They thought through every little detail, from the name to the crafted tables and the pastries (“Monica makes the best scones in town!”.) During the 18-month reconstruction period, Monica and Pablo used their painting and carpenter skills (“…and a very patient architect…”) to build the perfect location, including several must-have’s: a mezzanine, roof-top terrace and a spiral staircase. They were never discouraged by restrictions imposed by the INAH (National Institute of Anthropology and History). Finding the perfect name was a meaningful exercise. While living far away from the Pacific coast, Mazatlan’s tropical breeze is what they missed most. ‘Esinti’ means breeze in Turkish, one of the first countries with a coffee tradition. The word also refers to softness and communication. This is what Esinti Café is all about: a place where you can sit back and take it easy.

The building is divided in three separate areas: the open high-ceiling ground floor, the mezzanine (“Perfect for book clubs”) and the roof terrace if you want to enjoy the tropical breeze. With help of Pablo’s uncle who is a retired chef, they assembled a varied menu starting at breakfast: hot and cold coffees ($28-60) and teas ($38-42), smoothies ($48-58), fruits, eggs ($86-98), omelets ($110), Mexican favorites like chilaquiles ($110-115), bagels ($47-88) or sweet options ($75-85). For lunch and dinner you can find salads ($92-98), baguettes ($95-138), hamburgers ($125-138) or wraps ($68). Don’t miss out on their Reuben sandwich ($138) or how about a scrumptious Philly cheese steak ($138)? Esinti café has the best of both sides of the border. If you have any dietary restrictions, make sure to let the chef know and they can adjust to your needs.

Monica proudly shares that her father, a retired pianist, plays live every day from 9-12 a.m. Fair trade is close to their heart, that’s why their hot chocolate is created by women’s cooperatives from Veracruz and Chiapas and the coffee beans are sourced nationally. Esinti Café will be displaying art works of local painters, giving them a space to showcase and sell their works. This neighborhood café will welcome you with great coffee and good vibes!

[Esinti Café is located on Calle Libertad #401, on the corner of Calle Heriberto Frias in downtown Mazatlan. Opening hours are from Monday through Saturday from 7.30 a.m. – 10.30 p.m. Phone number (669) 176 2727. Follow Esinti Café on Facebook page: https://www.facebook.com/EsintiCafeMX/. Seating space is for 60 people, among the three levels. Credit cards accepted.]

Introducing, Tale of Two Brothers.

By C. Michaels [stolen with permission from the November 2018 issue of The Pacific Pearl. C. Michaels is an author living in Mazatlan. You may enjoy her Facebook page.]

Food.

What is it about food? Why do some dishes taste mediocre and some so good that you day- dream for the next time your taste buds get to enjoy that experience again? I have pondered, “What is it?!”

The answer is quite simple. Some preparation techniques use canned goods, frozen ingredients, prepared goods. These are not the habits of a proud chief. That magical taste comes from love. Know the shops where there is fresh produce, fresh meats. Bake your own bread, concoct your own seasoning secrets.

There is a new pizza house in town called Brother’s Pizza in the Golden Zone that is worth visiting. Alfonso and Sergio Madrigal are working their magic to produce such food; a fresh and tasty treat.

In November of 1990, Alfonso and Sergio opened the first Dominos Pizza in Mazatlán. They worked their franchise for 28 years, until this last May when they decided they wanted to make pizzas with their own ingredients, using only the freshest products, and make their own dough. They are still located where they have always been, on Av. Camerón Sabalo, across from Burger King and HSBC Bank in the Golden Zone. You can’t miss it, a rather large green building.

Inside, Brother’s is clean, comfortable… and if you had visited when it was Dominos, you will be thrilled to see the same friendly faces you are used to. The difference? The name has changed, the food is fresh, bought daily, and the dough is their own. The only ingredients they import from the North are cheese and peperoni. The reason for these imports is that they have found these two products to have less grease if imported.

[You can find their menu on their FB Page, https://www.facebook.com/BROTPIZZA/. Both Spanish and English are spoken, and they still deliver. Give them a visit or give them a call at 669.913.9000. If you’re a pizza lover, this just may be what you have been yearning for.]

Introducing,Los Arcos – from sea to fork.

By Sheila Madsen [October 2018]

Yes, it’s a bit ridiculous to introduce you to a local restaurant that’s been around since 1977. And most likely you’ve already been there and tasted some of best seafood in Mazatlan. With 70 employees the service is superb even during their remodelling phase. You’d never know there was an expansion going on. It’s a true success story with 15 Los Arcos Restaurants throughout Mexico.

Their vision and mission fits exactly with UNESCO Gastronomy’s team who is considering Mazatlan as a UNESCO Gastronomy city.  “Our mission is to enhance our regional cuisine’s style. Seafood and fish always prepared with freshness variety and the highest quality. Our vision is to reach new markets in Mexico and the US – to the most important cities in the next few years. Go on for generations to come as a family-based business, never losing our essence. We follow the philosophy of achieving the highest place in the gastronomic scene as “the best Mexican seafood cuisine” with the unique seasoning from Sinaloa’s Pacific Coast.”

It was my first time there [better late than never] and we went with Mexican friends who go to Los Arcos every week and know their way around a seafood platter.

Just look at the photo and conjure up all the wonderful food adjectives and apply them to this plate – tender, succulent, fresh, delicious, well you get the picture, literally. The octopus, sea bass, langustas and shrimp plus another fish special of the day are all prepared with rice and vegetables. I wanted the three langustas for myself, but that would have been rude and I was forced to share. Next time – because that “lobster” meat is oh, so sweet and the kitchen cooks everything perfectly.

It’s always been a local “hangout” [because it’s super- fresh and reasonably priced] and it doesn’t score high on the decor front [that is what it’s being refreshed so I haven’t seen the final outcome] but certainly Los Arcos gets five stars for quality and service. There’s a fine selection of National drinks and beer, but really no wine, except for a L.A. Cetto rosé, which was a perfect complement to the seafood.

Los Arcos honours their mission statement in every single way.

[Los Arcos Restaurant, Ave. Camarón Sabalo # 1019 [in between El Cid and The Palms Resort], reservations often accepted for groups, call 669 913 9577. You may not be able to obtain a reservation on Sunday afternoon – you could try calling ahead. Open every day from 11 a.m. on – there’s a huge parking lot [valets standing by] in the back, handicap accessible, credit cards accepted.]

Introducing, Nao Kitchen Bar

By Sheila Madsen, June 2018

[Updated, and a different opinion, July 2018 by reader MH: “Have your tastebuds transported to tantalizing oriental flavors, while sitting in this hole-in-the-wall restaurant. The name Nao refers to the Spanish trading ships which linked the Philippines to Mexico during the 17th and 18th century, when both were part of New Spain. With 16 seats outside and air conditioned seats for 10 people inside this tiny hidden gems offers a spectrum of starters and three main courses. We went all out on the appetizers, since everything sounded so good. Between four people we tried the pork belly Baos, the gyozas, won ton dumplings and chow fun noodles. The Baos that I’ve tried in other countries are round steamed buns. Here they were served as folded pancakes. Tasty nonetheless but the presentation was not what I expected. The gyozas looked beautiful and with the home-made sri-racha sauce absolutely mouth-watering. The won tons had a strong ginger zing which I love, but it might be overpowering for some. We had two portions of Chow Fun noodles, because the waitress warned us about the spiciness of the other noodle dish. Tender beef and noodles with peanut sauce: who wouldn’t want to repeat? All in all the food was great and the decoration was stylish and sleek. The big down-side of Nao is the reduced space. With only limited seats with airconditioning you’ll be sitting very close to other dinner guests. You might be lucky or in our case sit next to a group of noisy men which made us feel a bit uncomfortable. I would go back to Nao but maybe book the whole inside space, just for a peaceful quiet meal.”]

Andrea Lizarraga Osuna, possibly Mazatlan’s youngest chef at 26 years old. Andrea is from Mazatlan, interned in a culinary school in Japan and worked in several restaurants in New York. Chef keeps returning to Japan; she’s always adored Asian food and wanted to bring “the real thing” to Mazatlan. At 26 she’s full of passion and energy but smart enough to start with a small menu.

Nao [pronounced “now”] offers 12 choices all with a delicious Asian sauce or an Asian twist to the flavours: tuna tostados at $80; crispy nights at $120; pork belly at $100; gyozas at $80; shrimp won ton dumplings at $80; chow fun – rice noodles with beef, oyster sauce and soybean spouts at $180; egg noodles with peanut sauce, red Thai chili and rice vinegar, $100; Korean ribs [ I had those, divine, sous vide-cooked tender, slightly spicy sauce] at $230 for 7 ribs!; black octopus at $240; rib eye served with ssamjang sauce, sautéed green beans and garlic chips at $280. That list does the food absolutely no justice but you get the idea of the variety and how well thought out the choices are.

So go Nao and taste it all for yourself.

[Nao is located on Belisario Dominguez[between Dulce Mama and Banorte], open from Tuesday to Saturday from 6 p.m. on. Seats about 32, seating outside and upstairs in an intimate room with ac. Credit cards accepted, full liquor license, handicap accessible if you wish to sit outside.]

Introducing Tortas La Republica – a journey through Mexico, one sandwich at a time

By Maaike Hoekstra, May 2018. [Maaike is the owner and founder of Flavor Teller, Mazatlan’s only street food tour]

Mexico’s favorite ‘any-time’ food is the torta, a bread roll filled with a varied stuffing like ham, cheese, chicken, breaded beef (milanesa), braised pork (pierna) and of course, lettuce, onion, tomato, avocado and pickled chili. Most varieties can be found nation-wide, but others are only available in a specific state or city. Carlos Vega, the owner of Tortas La Republica has made it his mission, to make these specialties available in Mazatlan. Get ready for the culinary journey…

Carlos Vega is a practicing architect with a passion for food. His culinary roots runs deep: most members of his family own restaurants in Puebla, a city southeast of Mexico City. Two of his uncles have ‘torterias’ (sandwich shops) and he grew up in the kitchen, amidst the smell of chocolate and mole. Carlos confesses to be a true street food fan, eating a small food stands wherever he travels. He started Tortas Republica six months ago, to show locals that there is more on the horizon than pulled pork tortas. In the future he hopes to offer Tortas La Republica in other neighborhoods, as well as opening a Pulqueria (Mexican tavern serving a fermented maguey-cactus beverage called Pulque). The location on Avenida Aleman (used to be home to Picantón) in Centro, is small but cozy with colorful umbrellas and wooden benches for 25 people outside and five people inside.

Take your pick

Walking into the food-truck stall, you have 12 sandwich options to choose from, ranging from the standard flavors like ham/sausage ($55), ‘milanesa’ ($65), ‘pierna’ ($50) or ‘molletes’ (open-faced roll covered with refried beans and melted cheese) at $40 pesos. But what to think of Guadalajara‘s specialty Torta ahogada ($55), which is drowned submarine sandwich filled with fried pork and submerged in chili sauce. Or how about Mexico City’s breakfast Torta de Tamal ($40), which is a tamal in a torta roll (yes, that’s a real dish) to keep you going all day long. For the vegetarian foodie you can find the Torta de Chilaquiles ($45), a roll filled with tortilla chips in green sauce or Torta de huitlacoche ($65), a roll filled with a corn fungus (also known as Mexican truffle) and Oaxaca string cheese. A real delicacy you should try! The house specialty is the Torta Republica, a sandwich combining most meats on the menu: breaded beef, pulled pork and ham. It’s also known as a ‘Cubana’ or Cuban sandwich. There are various theories where it got its name: 1) the sandwich shop which first created the Cuban sandwich was located on the street ‘Republica de Cuba’ in Mexico City; 2) the juicier version says that this sandwich refers to Cuban women who come with everything, especially lots of leg!

Apart of the sandwiches you can get local soda or Hibiscus tea ($15), French-press coffee ($25), churros ($35 for six) or soup of the day ($15). Stay tuned on their Facebook page https://www.facebook.com/tortaslarepublica/) for theme festivals like Cinco de Mayo, Carnaval with live music and fun surprises.

A last piece of advice: bring a large appetite!

[Tortas La Republica is located on Av. Aléman #220 next to Ceviche Los Especiales, it is open from Monday through Saturday from 8 a.m. through 10 p.m. For free home delivery in Centro Historico, call cell phone 669 193 6887. Credit cards and cash pesos accepted.]

Introducing La Antigua Mazatlan Restaurant

By Sheila Madsen, March 29, 2018

[Updated April 5, 2018: Such a tranquil place with so many different rooms you are never overwhelmed by noise. All the food is made fresh and the crepe was light and fluffy. My eggs were a bit cold and staff is aware that the foreign community prefers their food hotter. There’s an espresso machine and the cappuccinos are delicious and hot. La Antigua is truly a family affair, since 1994, with four locations in Guadalajara and one in Ajijic. Everyone is commenting on the low-low prices but the family has piggy-backed on all existing materials – the passport menus, the boarding passes, even the bill is delivered in an air mail envelope. They have not started from scratch, they’ve owned the passport theme for 24 years. No loud music [classic Italian or French ] and you can reserve any size room for your breakfast meetings. They are not scrimping on employees nor refilling your coffee. Isa and her team are paying attention! Take a trip to La Antigua today and do your own taste test.]

This is truly an introduction, as I have not eaten there but just popped in to take a look. La Antiqua is new [just opened on March 17] and adorable with a huge menu designed to please all customers. Just perfect for breakfast and lunch, quiet too. It’s where the old Blue Smoque was and some of you may remember a series of rooms but the young owners, Isa Gomez and her partner, have given La Antiqua their very personal touch, all cozy with fresh flowers and different nooks to choose from.

Each menu is presented as a passport to culinary wonders. Centro and MazatlanLife embrace all new ventures and we wish them every success. 

over 20 to select from and 6 egg dishes.

over 60 to choose from including 18 salad waffles.

26 salad choices, 17 sweet selections.

But wait,there’s still more: Chilaguiles, 4; hash browns, 13; Baguettes, 7; sandwiches and lunches.

[La Antiqua Mazatlan is open every day from 8 a.m. to 2 p.m., on Belisario Dominguez #1201, call 985 5465. Full English and Spanish menu, Isa is fluent in English.Delightful courtyard with umbrellas. What happens after 2 p.m.? Isa rents it out as an event space for birthday parties, private dinners, business meetings. etc. etc.Credit cards accepted, not handicap accessible.] 

Introducing, Kua Restaurant

By Sheila Madsen, February 2018

[Updated March 3, 2018 – at this point, I would not return to Kua. Second-time around, the staff could have cared less about their customers, they chatted amongst themselves -the overall feeling was that “we were in their way”.  The wine list had depleted even more in one week, and it left us with fewer red wine choices. Only one choice for white wine. Food is still delicious, but because of the staff behaviour, all four of us were irritated and decided “not worth it”. It was a Saturday night with perhaps only eight other people. The staff seem to be delighted with each other and not focused at all on the customers.SM.]

Kua [ in Aztec it means “to eat”] opened in March 2017 and the group created a casual, modern two -level Scandi look. Lots of wood and slate with low hanging lights. The manager confirmed that chef Daniel González did work at Pujol in Mexico City as did several members of the Kua team. If Pujol isn’t ringing any bells, the Wall Street Journal declared it the number one restaurant in Mexico City [CDMX] and the number 17th best restaurant in the world. Pujol has also been featured on Netflix’s Chef’s Table series.

It may odd to begin a restaurant introduction by talking about Pujol in CDMX but the training these chefs received under Enrique Olvera [owner of Pujol] is reflected in Kua’s food. I was fortunate enough to dine at Pujol in August [the tasting menu with no drinks, costs $1850] and am delighted to report, in my opinion, the food and service, the entire experience is much better at Kua. And it’s in Mazatlan!

Grilled octopus

We went with a well-travelled Mexican couple who dine often at Kua – they adore the grilled octopus with a black bean sauce [$260] and the tostada volteada – “grilled shrimp and vegetables, marinated in ajochile, guacamole, aioli, cotija cheese and roasted onion” at $110. Neither my husband nor I could resist the asado a la plaza – “pressed pulled shortribs, beef/tomato consommé sautéed potatoes, classic garnish of lettuce sour cream, cotija cheese, radish, onions cucumber and carrots” for $280. Super tender, delicious, large portion- would have it again in a New York minute.

Tostada Volteada

It certainly is an exciting menu: there are four starters including steak tartar [$160], aguachile [$190], and a catch of the day at $190; there are six hot appetizers – everything from tortilla soup [$75], papas fritas [$80] to a lamb taco [$110]; there are seven mains [with one special a night] – catch of the day zarandeado style [$265], beef tenderloin [$310], and a pork dish – “16 hours cooked pork belly, green mole, sautéed potatoes green beans, radish and purslane salad” for $275. These are just a few of the fabulous dishes with the most expensive one at $310. Kua offers four desserts that cost between $80-$90.

For Kua it’s all in the details and I’m really not doing this menu justice. Just go, and sample – you can eat light, or heavy, and your biggest problem will be deciding what to choose. I believe Chef Daniel has designed one of the most creative menus in Mazatlan. Take that Pujol! And Kua, thank you for coming to Mazatlan!

[Kua is located on Avenida Camaron Sabalo #2205 [close the Rico’s Coffee roundabout in the Marina area,] west side, opens at 1 p.m.,closed Mondays, handicap accessible, 669 913 6183. Bright, clean, modern washrooms which are upstairs, but the handicap washroom is downstairs.Credit cards accepted. Limited wine list and only two offerings of wine by the glass. When in season, all greens and vegetables are supplied by Chuy’s Organico. Perhaps you’d enjoy reading a profile on Chuy Lizarraga. ]

Introducing, four new country style restaurants

Country style restaurants – nostalgia brings out the flavor

By Maaike Hoekstra, February 2018. [Maaike and her family have spent weeks investigating and tasting all the flavors these new/old country style restaurants have to offer. Maaike is the founder and owner of the only street food tour Mazatlan offers- Flavor Teller ]

 Ask any local about their favorite childhood memory and they’ll most likely paint a picture of grandma’s house in the countryside, boiling brown bean, a of pot coffee on a wood fire stove, hand-made tortillas and chickens and goats scampering around. It might seem that this reality is far-gone, but guess what?: you can still experience the ‘good old days’ at the country style restaurants. A successful example is El Meson de los Laureanos restaurant in El Quelite that is 45 minutes from Mazatlan. But there are other rural restaurants in the outskirts of Mazatlan, which may have a simple decor but great food.

El Carrizo

The wooden fence and domed bread oven is the first thing you see when entering El Carrizo. This family-run restaurant has been in business for two years and brings the ranch feeling to Mazatlan. It’s open from 8 a.m. through 5 p.m. for breakfast and lunch. With the tiled roof and adobe walls you feel Pancho Villa will come around the corner at any moment. No chickens or goats in this restaurant though : “Health inspection didn’t allow it, but we used to have them.” The detail that sets El Carrizo apart is the freshly baked sweet bread. The wood fire oven is heated with mauto wood [also known as palo blanco] for 1 ½ hours, before the actual baking can begin. They make delicious ‘conchas’ (shell-shaped sweet bread) and empanadas ($10 a piece) and serve them hot from the oven. Make sure to order the café de olla spiced sweet coffee [always served in a traditional clay pot] with it ($15). We ordered the quesadilla with carne asada ($85) served with guacamole, as well liver with onions ($80 ), bistec ranchero ($85 and chicharrón guisado($80 )* which were served with a generous amount of refried beans. The taste was amazing, so it might have a secret ingredient (ssshh… lots of lard).

[Restaurant El Carrizo is located on Av. Libramiento II #11009, about two blocks from Plaza Sendero mall. It’s open every day from 8 a.m. to 4 p.m. Phone number is 929 59 61, reservations are not required. The restaurant seats about 50 people, fans, rustic restrooms , cash, pesos only* Chicharrón is a dish generally consisting of fried pork belly but may also be made from chicken, lamb or beef.]

Los Guamuchiles

Wedged between a rooster farm and tree nursery you find Los Guamuchiles. The scent of humid earth and crowing of roosters will make you feel miles away from the city, but it’s only a five-minute drive from Galerias Mall. You’ll want to rise and shine early for a real Mexican breakfast. There is limited seating, so during the weekends you might have to wait for a table and the service is a bit slow. But the flavors make it all worth it: there are a dozen breakfast options ($50-$85) and also lunch ($80-$110). We tried chorizo with scrambled eggs ($80), chicharrón in tomato sauce ($70 ) and liver with onions ($60 ), with hand-made tortillas, refried beans and queso fresco. Never miss the chance to drink sweet café de olla ($15) or freshly squeezed orange juice ($30 ).

[Restaurant Los Guamuchiles is located on Av. Perez Escobosa, Fraccionamiento Real Pacifico. Click <here> to see the location on Google Maps. It is open Tuesday through Sunday from 7 a.m. to 3 p.m. Cellphone number is (044) 669 159 4669, reservations are not required. The restaurant seats about 60 people, fans, rustic restrooms , cash, pesos only.]

El Ranchito Feliz

The scent of wood fire welcomes you to El Ranchito Feliz. Its rustic layout and earth floor set the stage for the scrumptious food that’s served here. This is a true “open-concept” kitchen: you’re sitting right in the middle of it. Tortillas are swiftly being baked on the ‘comal’ griddle, while on the other side they create your breakfast or lunch with the staple boiled beans on the side. With five breakfast dishes: machaca, chicharrón, marlin, nopales or eggs for $60 or seafood lunch options (breaded, grilled, garlic or ranchero shrimp, fried fish, ceviche or aguachile) any choice is a tasty one. We tried the fried snapper ($100-$150 depending on the size), chicharrón ($60 pesos) and shrimp ceviche which were both mouthwateringly good. Don’t miss the ‘agua fresca’ or flavored fruit water: I absolutely loved the ciruela water made with local plums[aqua de ciruela].

[El Ranchito Feliz is located on Av. Camaron Sabalo #109, across the street from Quintas del Mar. It’s open every day from 8 a.m. to 4 p.m. Reservations are not required. The restaurant seats about 30 people, fans, rustic restrooms , cash, pesos only.]

Mi Ranchito Los Osuna

You know that you’re talking to a local if their last name is Osuna. This restaurant’s premise is: if your last name is Osuna you eat for free. Another reason to make local friends….

Mi Ranchito Los Osuna is the most centrally located of this list. This quaint white restaurant serves both a tasty breakfast and lunch. Apart of the regular breakfast options (scrambled eggs of choice) you can try the chilaquiles combos ($95). We went for lunch and tried the carne asada ($125). The meat is very tender and the refried beans are plentiful. We also ordered a guacamole that was served with panela cheese, but it would have been nice to have additional side dishes on the menu. Other lunch options range from $125-$135. The children’s menu is $79. The desserts ($25-35 ) are a delight with local favorites like banana cream pie (pie de platano) or caramel custard (leche quemada).

[Mi Ranchito Los Osuna is on Av. Rafael Buelna, in front of Soriana (previously Comercial Mexicana). Click <here> to see it location on Google Maps. It’s open Tuesday through Sunday from 8 a.m. to 10 p.m. For information call 669 983 0628, Reservations are not required. The restaurant seats about 80 people, fans, ac, clean restrooms ,cash, pesos only.]

 

Introducing, Restaurant El Rincón de Nasha

By C. Michaels [stolen with permission from the December 2017 issue of The Pacific Pearl. C. Michaels is an author living in Mazatlan. You may enjoy her Facebook page]

Cozy Dining in Sabalo Country: There is a fun restaurant in Sabalo Country on Av. Camarón Sabalo #1936. Its name is Restaurant El Rincón de Nasha. Nasha’s story is like a fairy tale. Many years ago, she came to Mazatlán to vacation. She was mesmerized with the town. Within one week she had a job, and rented a house… oh, and she bought a horse.

Labeled an entrepreneur nearly all her adult life, she owned several restaurants for 24 years prior to owning El Rincón de Nasha. Nasha has been entertaining patrons since 2014 at this site, but I never understood what the name meant until the other day when I sat down with her. Translated, rincón means corner or nook. Throughout the restaurant, there are private and semi-private rooms to dine in.

A delightful woman, she laughed at my expression, and said, “Come on, get up and I’ll give you a tour. Then you’ll get it.” The restaurant has different levels for various types of entertainment, and throughout the building, you’ll find alcoves everywhere. By the time we finished the tour, I began to laugh. “Nasha, I feel like I’m Alice in Wonderland. This is just so much fun.”

Nasha is in the middle.

I couldn’t help but notice all the art and Mexican craftwork throughout the restaurant. Local artists have used her walls and counter space to display and sell their work. As a result, the color is an amazing exhibition of Mexican culture.

When you enter Nasha’s, you will always be greeted with smiles, a wonderful silent invitation to an eventful meal. The wait-staff truly wants you to enjoy your experience.

The breakfast menu is spectacular with equally wonderful prices. A popular plate is the chilaquiles for 60 pesos. Huevos rancheros are a delightful choice, my favorite… a grand slam for under 100 pesos, thick cut French toast, eggs benedict, omelets… as I said, it’s quite a menu.

Lunch also has many options on the menu. One of her specials is a wonderful choice of hamburgers. Nasha added, “The hamburgers are made from fresh meat, not those frozen patties you get in stores.”

Dinner is a mouth-watering treat. Ribs for 150 pesos, or for two… 240 pesos. You can purchase a kilo of carne asada for 179 pesos that comes with tortillas, beans, and salsa. This dinner menu is loaded with choices such as fish, steak, seafood, Mexican dishes, chicken cordon bleu, and more.

Save room for desert! Drum roll please… FRIED ICE CREAM. Whoa, “You had me at hello.”

Nasha smiled and said, “Folks should come in and give us a try… the food is great, the restaurant is clean, we have a friendly atmosphere. This is why they come back.”

Starting in December, it’s traditional for Nasha to have live music starting at 3 p.m. She prides herself on hiring bilingual singers.

On the third floor, you’ll find a pool table in one room, and a large table for cards in another. Darts are another favorite. Groups can book these rooms for their own private fun.

Finally, the special of the week, Tequila Tuesday. Each shot is 10 pesos, plus you will receive 20% off the entire menu (promotions not included). Already out and about in Sabalo Country? Your fun can be extended on this special day!

Get a great meal… family or friends, or grab some bodies for a get-together on the third floor. This place is for everyone. As Nasha put it, “Come give us a try… You’ll understand why our clients come back!”

[Restaurant el Rincón de Nasha is located on Camaron Sabalo # 1936, open every day from 7:30 a.m. on [closes on Sunday at 4 p.m.], credit cards accepted. Full bar, only Conchoa y Toro wines. If you are handicapped, help is on the way! Your wheelchair will be lifted to the terrace and you’ll be able to enjoy all that Nasha has to offer .P.S. The ribs are awesome, I had them on December 14, 2017 and will go back. It’s such a lovely, fun, funky atmosphere, SM ]

Introducing, Papagayo restaurant – Inn at Centro Historico

By Maaike Hoekstra [May 2017]

[Updated May 30, 2017. Friends went for brunch on Sunday May 28 and they had a completely different experience from Maaike’s. For years this couple has enjoyed the brunch/buffet at Inn at Mazatlan GZ and were expecting the same great quality. It was not to be. There was no sterno in the chafing dishes, all hot food was cold, and children were running about. The decor of tiles and marble just enhanced the noise that the kids were making. A glass of oj was served in a carafe [no glass provided] and it was impossible to drink out of. There were no cooks at the food stations, everything came out of the kitchen. They would never return to Centro’s Papagayo. A one-off bad morning? As reported to Sheila Madsen.]

[Maaike is the founder and owner of Flavor Teller – quite possibly Mazatlan’s first street food tour. She’s also the author of Child’s Play – 25 ideas on what to do with the kids. When she’s not enticing her Flavor Teller guests, she leaves the Centro food carts behind and enjoys family meals in traditional Mexican restaurants.]

A fascinating vibe is floating around downtown Mazatlan, breathing new life into battered buildings. The recently renovated Papagayo restaurant at Hotel Inn at Centro Historico with its neoclassical French design and tropical touches, invites you to enjoy a Sunday brunch, cappuccino or dinner. Walking in the door, I felt I was immediately transported to a café in Guanajuato or Mexico City.

The Inn at Centro Historico has a completely different feel than its bigger sister in the Golden Zone, the Inn at Mazatlan. Located on the corner of Belisario Dominguez and Angel Flores it fits in perfectly within the new street outline. The interior has an open seating space for 60 people, with a mix of wrought iron and geometrical ceramic tiles. The Papagayo restaurant is a local favorite for its breakfast buffet and especially Sunday brunch – so you might want to book beforehand. The breakfast buffet is available from Monday through Saturday at $150 per adult and Sunday brunch is $210 adult. Children (under 12 years) eat for $110, either buffet or brunch.

The shiny and spacious buffet area makes for easy maneuvering and has lots to offer. From Monday through Saturday enjoy Mexican breakfast classics like chilaquiles, machaca, marlin, beans and eggs, as well as a salad bar, yoghurt with toppings, French toast, hot-cakes, waffles, coffee and fresh juices. Be sure to try the fun veggie juice shots and desserts too! The Sunday brunch serves all the above and on top of that mimosas, champagne, a seafood bar with ceviches and the famous Sunday must-have – tripe soup or ‘menudo’. The courteous staff seems to enjoy this new space just as much as the guests, eager to answer any doubts and accommodate your needs.

The lunch and dinner menu includes appetizers ($70-$155 ), ceviches ($130-$170 ), tacos ($80-$110 ), soups and salads ($80-$140 ). The main courses offer something for every taste from fish to chicken, beef, pork or vegetarian ($140-$210). For all of you with a sweet tooth remember to dive into the delicious desserts! ($45-$55)

[The Inn at Centro Historico is located on the corner of Belisario Dominguez and Angel Flores, across the street from HSBC. The Papagayo restaurant is wheel chair accessible. Opening hours are from 8 a.m. to 11 p.m. and the breakfast buffet is open until 2 p.m. For reservations please call 982 1866. There is a full bar and credit cards are accepted.]

Introducing, La Fábula. Food + Books + Beer

By Sheila Madsen [May, 2017]

Co-owners Raul Campos and Lalo Robles

La Fábula just opened in the space where Mazatlan’s oldest bakery was, on the corner of Constitución and Niños Héroes. I remember the bakery from eight years ago and shortly after my visit it closed and various pub-like places moved in and out. Now the space is rented to two co-owners – Raul Campos and Lalo Robles – whom you may remember from the Shrimp Bucket. You may also remember these two men fully understand customer service and have what it takes to service English and Spanish-speaking customers.

Lalo’s father was an author; Eduardo Robles Boza, sometimes known as Tio Patota and he wrote many children’s books, four novels and a book on how-to write. Lalo grew up in a sea of books and wanted to celebrate the importance of books and combine them with food. Oh yes, beer too! Fábula means fable in English and if you bring a book [and leave it] on Thursdays between 6 p.m. and 8 p.m. you’ll receive a free beer or a glass of wine. The books blend well with the deliberate rustic bohemian decor. Lots of wood, fun graphics and art work, and little homey touches here and there.

Raul and Lalo teamed up with chef Santiago [ex Diego’s Beach house] and created a traditional Mexican menu. There are four starters, wings, salads, hamburgers, grill

Lightly battered fish and chips.

specials [beef medallion, arrachera, chicken mole] and from the sea – grilled octopus, fish and chips, mahi mahi zarandeado and of course, various shrimp dishes. The lunch and dinner prices range from $110 to the most expensive, beef medallion at $190. The breakfast menu is large and full of surprises such as a choice of six chilaquiles or how about flank steak stew on a baguette or hot cakes, perhaps a delicious fruit bowl, or six egg choices. Breakfast prices vary from $55 to $125 with most dishes in the $100 range.

La Fábula has survived the worst of the street construction, it’s almost finished on their corner. The owners opened their doors to all the workers and fed them breakfast, lunch and dinner at a discounted price. Please try La Fábula and say hello to Raul and Lalo who have such big hearts. They can’t wait to serve you. [updated May 6, friends are reporting “the arrachera was truly delicious”…the octopus was really good, as was the chicken mole…]

[La Fábula is located on the corner of Constitución #217 at Niños Héroes, and is open every day from 7 a.m. to 11 p.m, the bar remains open until 1 p.m. Call 669 910 5399 to reserve or e: lafabuladelcentro@gmail.com.Seats 72 people, a bar with room for ten stools, it has ac, fans, and one small tv screen. Limited wine list, it’s being built slowly… Outdoor patio seating as well. Two new clean washrooms, credit cards accepted, full bar.]

Introducing, Palomar and Palomar de los Pobres

By Maaike Hoekstra, March 2017

[Maaike is the founder and owner of Flavor Teller – quite possibly Mazatlan’s first street food tour. So far, all rave reviews. She’s also the author of Child’s Play – 25 ideas on what to do with the kids. When she’s not enticing her Flavor Teller guests she leaves the Centro food carts behind and heads for popular traditional Mexican restaurants.]

Want to try the food that locals eat? Then you’ll surely run into ‘carne asada’. Sinaloa is a beef-crazy state: served on tacos or on a sizzling hot plate with beans on the side, lunch or dinner. We can never get enough of it!

Essential components for a good meal, according to Mexican mothers, are beans, tortillas and meat. And a spicy salsa too, por favor! No worries about eating your veggies; just have a few slices of tomato and cucumber. It isn’t a surprise that the Palomar restaurants are so popular. These small restaurants serve a limited menu of appetizers; main courses and desserts, with lemonade or local fresh drink, Tonicol.

It’s a curious coincidence that two restaurants in town have almost identical names and similar menus. Palomar translates to pigeon house and by the chatter on tables filled with families, you can only imagine why.

‘El Palomar’ opened its doors in 1963 and remains at its Playa Norte location since then. The restaurant has stayed within the family, with the third generation at the helm now. After a few slow years, the restaurant has been nicely upgraded with a wonderful terrace overlooking the Playa Norte beach. An interesting detail is that one of the waiters was part of the initial crew and continues to spice up the service with great anecdotes and stories. Another waiter has ‘only’ worked at El Palomar for 15 years, but says that the restaurant’s secret lies in teamwork and fresh ingredients. Everything is made from scratch every day, giving the food a wonderful homemade flavor.

Favorite appetizers are different kinds of grilled cheese or ‘queso fundido’ ($150- $185 pesos) and guacamole (ask for the price). We tried the house specials: Carne Asada especial Palomar ($320 large – $280 small) with queso fundido, and Carne Asada Palomar ($230 small – $275 large) with fries, salad, bean soup and hand-made tortillas. Both were generous portions and great to share. You can also sample Chicken Palomar ($150), tongue ($165), fish ceviche ($85-$115), shrimp ($190) or fish ($140). Fresh drinks cost $23 lemonades/orangeades are $32 pesos per glass or $90 per pitcher, beers range from $30 to $45 pesos. For those left with room for dessert, don’t miss the flan or corn soufflé ($35 per portion).

palomar

‘El Palomar de los Pobres’ started in Culiacan in 1957 and opened its doors in Mazatlan about 10 years ago. The interior continues to have its fonda-style feel with wooden chairs and plastic tablecloths, but the company has grown into a venture with eight locations. Mazatlan’s centrally located restaurant in the Golden Zone is open for breakfast (buffet: $100 per adult, $75 per child), lunch or dinner. The appetizers ($49-$105 pesos) range from fresh cheese, guacamole, cactus salad to queso fundido.

A nice touch is that every customer gets a bowl of bean soup, courtesy of the house. That’s a little different than tortilla chips and salsa! The menu is extensive and there are options for everybody; grilled beef cuts ($189-$249), pork ($139-$189), chicken ($139), or street cart-style tacos ($89-$109 per dish). Their specialty is the ‘parrillada’ ($415-$529) with a variety of grilled meats, cactus leaves and spring onions that serves 4 people. Don’t forget to look at their dessert menu too: you’ll find your favorites from flan, gelatin to tres-leches cake ($55-$65). Quench your thirst with fresh drinks ($35), lemonade ($33) or beer ($45 for national beers, $55 for international beers). If you come in with a group, order a pitcher for $88 pesos.

[El Palomar is located on Paseo Claussen #1500, almost in front of the fishermen at Playa Norte. There’s an outside covered patio with space for 50 people and the air-conditioned inside area fits up to 70 people. The restaurant is handicap accessible and opening hours are from noon until 10 p.m. Call for reservations: 669 146 7194 or find information on their FB ‘Restaurant El Palomar’.]

[El Palomar de los Pobres is located on Av. Camaron Sabalo#308. The location is not handicap accessible and opening hours are from 8 a.m. until 11 p.m. For more information call 913 4376 or visit their website www.palomardelospobres.com.mx. ]

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Introducing, Union Bakery and Restaurant

By Sheila Madsen, March 2017

It was opening night and it could have been a disaster. But it wasn’t. The small bistro was buzzing with happy and excited customers. Food was served pronto and the staff was attentive and pro-active.

Union is a bakery in the morning and turns into a bistro at high noon. There are eight starters ranging from $75 to $137 – spring rolls, Brie in puff pastry, vegetable bruschetta, gravlax salmon – all the servings looked large and were begging to be shared. In addition to varied starters, there are five salads [$110-$149], four types of paninis [$135-$157] and three soups, $70.

Chicken liver terrine, four HUGE pieces, $137

Chicken liver terrine starter, four HUGE pieces, $137

I would think of the ten mains there would be something for everyone. From a Union Sampler [steak grilled with a pot of onion soup and Union potatoes] to Salmon Union [just delicious on a bed of mashed and sweet potatoes, again easily shared] to curly shrimp [shrimp marinated with potatoes, carrots, squash with a touch of shrimp bisque], various pastas and you just can’t run a bistro without offering an outstanding burger or a rib eye.

Salmon Union, $255

Salmon Union, $255

It is a bakery with a pastry chef so all five desserts should be divine – from pear and apple pie to a designer profiterole, $53 to $87.

UnionThe original blue and turquoise tile floors have been polished, and deep turquoise banquettes have been installed along with square bleached oak tables. Above the small bar are dangling sparkling lights and above the tables are hanging burnished black lights. The walls are painted a dove grey – at least it looks that way at night, during the day it’s a light lavender – and a large important painting is en route – the owner said “that would tie it all together.”

Altogether, the state of Union was impressive in a bistro way. The Mexicans were bubbling over with enthusiasm and you couldn’t help ride that fun food wave with them. It was opening night, this is only an introduction; Union is yours to discover.

[Union is located on Belisario Dominguez #1503 [where the old Molika was] is closed Sundays and the bakery opens at 8 a.m. Serving breakfast, lunch and dinner. Accepts credit cards, full liquor license [limited wine list, good pour at $70] not handicap accessible.To reserve please call 136 0696.]

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Flavor Teller, a new tour of safe, street food launched in February 2017 – it’s all about connecting you to the real food of Mazatlan. “Real Food. Real Stories. Real People.” Now you can meet the people who create Mazatlan’s culinary magic and take a break from being a tourist – eat like a local! All the details on Flavor Teller’s site.

 

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Introducing, Casa Arabe

By Maaike Hoekstra [November 2016]

[Maaike is the founder and owner of Flavor Teller – quite possibly Mazatlan’s first street food tour. So far, all rave reviews. She’s also the author of Child’s Play – 25 ideas on what to do with the kids. When she’s not enticing her Flavor Teller guests she leaves the Centro food carts behind and heads for popular traditional Mexican restaurants.]

Arab music is softly playing while you walk into the simply decorated setting of Casa Arabe. Its unassuming facade hides a wealth of authentic flavors. The owners are a mix of cultures: chef Assem was born and raised in Jerash, Jordan, his wife Anna who is working the front of the house is originally from Mexico City with a Columbian father. They both have a masters degree but decided to start this family-business in 2014.

Their passion for cooking and good company has led this self-taught couple to venture into the restaurant business. The third child of six, Chef Assem grew up helping his mother in the kitchen where she passed on the recipes he is using today. Chef Assem went on to study agriculture and specialized in livestock – sheep and goats. cropped-brochetta

Beef, chicken and lamb skewers [mixed plate] family size.

This knowledge comes in handy when hand-picking the best lambs for his specialty dishes – Kebab and lamb skewers. He brings most spices from Jordan, but luckily he can find some in Mexico City too.

On the menu you’ll find some of your Middle Eastern favorites: hummus, falafel (alone or in home-made pita bread), tabbouleh, dolmas (stuffed grape leaves) or the scrumptious eggplant dip Moutabal. Ask for a sampler plate to taste them all: you can order a vegetarian version ($95) or the regular Mixto ($110 ). casa-cropped

Regular sampler plate [plato mixto], this version has meat samplers.

You can also order more elaborate dishes like the Arab taco or Kebab served with pita bread and tabbouleh. Any special dietary restrictions can be catered for. My favorite is falafel in pita bread ($35) with loads of yoghurt-mint dressing. I always have two portions: absolute heaven! On Fridays and Saturdays Chef Assem prepares his famous lamb or chicken skewers marinated in a yoghurt-garlic sauce. cropped-mixto

Kebab, for this chef it means lamb [give him some notice and Assem will make you a beef Kebab] includes tabouleh salad.

The lamb is so succulent and perfectly spiced that you’ll devour every last piece. Don’t arrive late, because he only makes a limited amount. Alcoholic beverages are not available, but you can bring your own bottle and there’s no corkage fee. Try the tasty mint lemonade ($25) to accompany your dishes and don’t forget to sample Chef Assem’s Arab coffee with cardamom ($25) and home-made baklava ($35).

The restaurant is perfect for lunch and offers an intimate air-conditioned seating space for 30 people, with cushioned booths and wooden chairs. You can peek into the kitchen to see Chef Assem in action. The images on the wall emanate Chef Assem’s love for his homeland. He proudly explains that in Jordan people spend their afternoons smoking water pipe (or shisha) and drinking coffee on outside terraces. His dream is to install a shisha area at Casa Arabe, but the heat and humidity of Mazatlan make this a difficult goal to achieve.

Special dishes are available for bigger groups. Chef Assem explains that Jordan’s national dish “Mansef” can only be made for many and takes two hours to make. This upside-down dish has three layers: vegetables, lamb and rice on the top. It’s left to simmer until the meat is tender and served by turning the content upside down into a flat dish.

[Casa Arabe is located on Cinco de Mayo #1917, almost across the street from Asilo de Ancianos, close to Plazuela Zaragoza. Call for take-away orders: 910 3659. The restaurant is not handicap accessible, because of two steps at the entrance and no restrooms on the ground floor. However, tables and chairs can be placed on the front patio instead. Casa Arabe opens from Monday through Saturday from noon until 7 p.m. but if the food finishes, they might close earlier. Cash only, no credit cards accepted.]

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A reader on Find it Here Mazatlan asked “where can I find the best thin crust pizza”? Eighty-five people offered their opinions, proving once again, people are picky about their pizza. La Mona was the big winner; six said Marina, six didn’t indicate Centro or the Marina location, two said Centro, that’s 12 recommendations for La Mona. Villa Italia had eight votes, and Mi Casita and Last Drop tied, both had seven. Nando Centro and GZ got six thumbs-up. Tied were Via Condotti and La Rustica at five recommendations. Several mentioned a new pizza joint Piazza Al Taglio Da Venzi [on the Malecon between the aquarium and Lola Beltran.] By the time you read this these numbers won’t be accurate either, but if you are searching for thin crust pizza now you have a few ideas. These recommendations were captured on November 22, 2016.

Introducing, Agatha Kitchen Bar

By Sheila Madsen [October 2016]

[Updated November 2017: Agatha’s now has a new brunch menu, from 1 p.m. to 5 p.m. It’s a concise well-priced menu offering everything from tacos filled with short ribs, lobster, duck, oysters, shrimp pork shank, crab, the most expensive is $75 to tempuras, oysters in-many-ways, a French dip “au jus” sandwich and a rib eye burger. Five tostadas are on the menu ranging from $48 -$75. There’s a raw bar too. If the brunch menu doesn’t take your fancy the full menu is offered too. Chef Miguel Alvarez is still at the helm. You can dine inside with ac or outside under a large awning with twirling ceiling fans From December 2016: friends reporting in..” lunch terrible, all the tvs were on, so noisy we couldn’t talk, like a sport’s bar, I’d never go back….had the best dinner…nothing appealed to me on the menu…I really enjoy the fact that you can order so many side dishes…” Updated Nov. 4, 2016, returning with two hip men from southern California: some enjoyed the gin, others the Mar del Sur cocktail,$115, light and lively – Kettle vodka and a bunch of other fresh juices. Naked and Famous [mezcal, chartreuse Amarillo and two other liquids] got a thumbs up [$110]. New for us tonight was the nostalgic 1950/60s wedge salad. Remember iceberg lettuce? This was crammed with candied nuts, dried blueberries, croutons and cherry tomatoes, $125, some of us thought a meal on its own. Grilled salmon, $200 perfectly cooked as were the camarones gigantes again. Chef Miguel displayed a beautiful prime rib just out of the oven but we declined. Service continues to be zippy and friendly. All of us would return.]

Chef Miguel Alvarez describes the food as “international, Pacific fresh food.” Miguel is a graduate of the Culinary Institute of America, he then worked at Daniel’s for five years in New York and his latest cheffing gig was at Amalia in Mexico City, also for five years.

Chef Miguel Alvarez

Chef Miguel Alvarez

This is a big city boy who has been recruited to Mazatlan to jazz-up our taste buds.

Let’s start with cocktails! There are 24 to choose from – “naked and famous”, “dark and stormy”, “Mexican Rude” and a good old fashioned dry martini. The bar has been thoughtful too in offering six virgin cocktails. Speaking of the bar, it’s huge; probably seats 40 people around the plexi-glass illuminated agate repeat graphics. Another thoughtful detail is that the designer had discreetly hung tv screens in strategic areas – you can watch tv at the bar, but you can’t see them in the main restaurant area.

bar

Chef is right about all the food being fresh. Once again, Chuy Lizarraga’s Organico Fresh Produce[you may enjoy a profile on Chuy and his wildly successful organic/pepper farm] is the main “green/vegetable” supplier. There are 25 starters to select from – crudas/cold, calientes/hot, and Oriental – sushi rolls. You could dine on this page alone: from sashimi [$170], to crab cakes [$120], soups [clam chowder, “wonderful, fresh, great texture, the vegetables are crunchy,” $95] to salads to tacos to tostadas.

Camarones Gigantes on a bed of hot Himalaya salt, $190.

Camarones Gigantes on a bed of hot Himalaya salt, $190.

Then there are the mains: salmon [$200], catch of the day [$170], tuna, [$195] and pargo [red snapper, takes 45 minutes, $295], and eight meat/chicken offerings: steak your way, to chicken, to the New Zealand rack of lamb. Agatha’s made another thoughtful decision – your main includes one choice of a side – but there are 12 to choose from. If you desire a second side, it’s $40. Our taste buds are indeed jazzed-up.

Pulpos, octopus with a side of creamed spinach, $230.

Pulpos, octopus with a side of creamed spinach, $230.

Three of us all sampled the sashimi de Nueva York, “joes rolls”, the giant shrimp on the Himalayan salt bed, rack of lamb in a wine/vinegar reduction and the octopus. All absolutely delicious and perfectly cooked or perfectly raw. Pace yourself, because you’ll be presented with three kinds of bread [baked on the premises] along with a lovely fresh pesto sauce when you are seated. This is a white-cloth napkin restaurant, no guac and chips here.

Rack de cordero, New Zealand rack of lamb with a side of baked potato, $290.

Rack de cordero, New Zealand rack of lamb with a side of baked potato, $290.

My Mexican professional friend believes Agatha’s was designed for Mexicans between 30 – 55 years old. The décor is sleek, slick, urban, modern; there’s nothing old about it. The walls are bare brick, no artwork, the ceiling is black ice with pin lights and the floors are a beige slate. The banquettes are navy blue, and that theme marries up with the bar graphics. It’s all super-clean lines with a splash of blue. Excellent snap-to-it service, nothing is a problem.

You will only have one problem at Agatha’s – deciding on what to eat.

[Agatha’s is located on Av. Playa Gaviotas #225, in front of the Ramada Inn. The owner of the Ramada Inn owns Agatha’s – The Ramada Inn does not own it. The restaurant is handicap accessible and is open from 1 p.m. on. There are approximately 35 employees and room for 210; outside on the terrace or inside with air conditioning. Call for a reservation: 669 990 3202.]

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Meet Dario Veliz, the creator of Casa Country.

Perhaps you are thinking about going to Casa Country, or perhaps you already are a fan, you may enjoy this profile of the owner, Dario Veliz. [October 2016]

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Introducing, La Fiera

By Sheila Madsen [August 6 2016]

Left: chef Elmo Ruffo, Yamil Gonzalez Rudametking

Left: chef Elmo Ruffo, Yamil Gonzalez Rudametkin

[updated February 2018: the chef has left and there have been more negative comments on “Find it Here Mazatlan” than positive comments – once again you could have a great experience or a so-so time.]

]Napa Valley meets Croatia. No, that’s not it. Chef Elmo Ruffo is from Ensenada and studied at the Napa Valley Cooking School. Owner Yamil Gonzalez Rudametkin, also from Ensenada, [who has a Russian mother and a Mazatleca wife] travelled throughout eastern Europe last year and fell in love with wood burning ovens – the smell, the taste, the dense smoky flavours. Both are passionate about wanting to offer only the freshest ingredients and to give their customers a farm to table experience.

La Fiera is not Mexican, it’s not Mediterranean, it’s not international, it’s not European, it’s absolutely its own unique brand. It can’t be labeled. They are serious about their farm to table claim. One of Yamil’s family members owns a ranch and supplies all the meat – lamb, pork and beef are heavily featured on the menu. Elmo has contracted Chuy Lizarraga [if you wish, you can read his profile here] for all the organic produce and chef spends hours selecting the freshest fish. Ironically Elmo says “that’s one of my most difficult tasks, sourcing the best fish and seafood, you’d think it would be easy here, but it isn’t.”

The top of their menu starts with this statement: “this kitchen propose the ancestral way of eating, wood, fire, oven…smoke fresh flavours, and as much as we can, we work with seasonal ingredients, wild and organic.” Yes, expect a lot of smoky flavours and if you don’t like surprises ask questions. For instance, the Fiera hamburger [$150] is lamb. I asked Elmo why he didn’t say it was beef, his answer “we like to surprise people.”

There are six shellfish offerings including oysters prepared several ways and tasty chocolate clams [known for their dark brown colouring], the most expensive at $350 is an abalone tiradito. Tiradito is Peruvian and is likened to ceviche and sashimi; among their eight starters there are four versions of tiraditos – shrimp and beet, beef, pork and fish all beautifully presented with interesting side sauces. I had the grilled pod salad which were Chuy’s fresh green beans cooked al dente served with a slightly spicy arugula, crab pesto topping [$80]. Surprise! There are two Tagliatelle pasta dishes – basil, Ramonetti cheese, Kalamata olives and mixed tomatoes, or sage, pumpkin, butter and mixed tomatoes, both $130.

pork loin

pork loin

I chose shrimp risotto [$150] for my main. It had a deep smoky flavour from the tomatoes that were roasted in wood oven. Simply delicious and certainly a change from a typical creamy risotto. Perhaps Elmo was right. Better to be surprised because I may have said “no” to a new taste experience. My husband had the pork loin which was cooked perfectly with a hint of rose, just so tender and a generous portion [$205]. Again, a welcome change from the usual pork shank or pulled pork. There are six mains, the most expensive being the rib eye at $380. Chef Elmo claims La Fiera has the best grilled octopus in Mazatlan [$180]. You decide.

panna cotta

panna cotta

Yamil insisted we try the panna cotta with red berry sauce and slices of fresh fruit [$75]. Sweet and sour and oh, so smooth, made with fresh Greek yogurt. I can only imagine what the chocolate cupcake drizzled with orange and mezcal whipped cream and then topped with caramel and nuts tasted like – also $75.

Interior designer Johannes Pons gave La Fiera a quietLa Feria elegant look with a slight nautical twist. All done in hushed greys and blues. The lighting is soft and flattering controlled by dimmers. The popular seats to reserve are the five royal-blue plush banquettes with the large port-hole like windows above.

Elmo, Yamil and Johannes [I have no idea of who owns what] have created a wonderful, unique restaurant for Mazatlan. For us it was a surprise and a delight. I hope you have the same experience.

Updated August 17, 2016: We happily returned to La Fiera with our Mexican friend JR; he’s a bit of a food snob and I always enjoy and want his opinion. He simply gave Chef Elmo these instructions: “ I live here and want to come back once a week. I don’t want to eat a lot, so please choose your two best dishes.” JR had the grilled shrimp and beet ceviche [$170] bathed in a tomato, arugula, green apple, ginger and serrano pepper sauce. A big spoon was provided to sip the sauce like a soup. JR said “it’s an amazing balance of citrus that goes perfectly with the grilled shrimp.” Chef stretched a starter into a main for JR following the “I don’t want to eat a lot” request. It was the pork loin tiradito with refried beans, in a smoky salsa sauce dotted with hard boiled eggs [$95]. JR loved the smoky lightness and he’ll definitely return to La Fiera. My husband had the tongue and shrimp tacos with a black bean salsa verde [$90], he said they were excellent and would have them again, followed by the lamb burger, Fiera hamburger [$150] – that was a wow, perfectly cooked, with a hint of mint, just scrumptious.

La Fiera lamb burger

La Fiera lamb burger

All three of us would order that again too. And look at those square cut potatoes! I had the catch of the day, red snapper, surrounded by homemade hummus, parsley, Chuy’s organic tomatoes and Kalamata olives [$210], perfectly cooked and moist. We all felt that Chef Elmo is one of the more inspired chefs in Mazatlan creating new flavours from local ingredients we haven’t tasted before.

[Updated September 2, 2016 – returned with a chef from Centro. The is one of chef’s favourite place to dine too. “Fresh, clean, and you don’t mind paying for it.” All the tacos got rave reviews. We didn’t eat a lot, yet we left full.

[La Fiera is located on Av. Camáron Sabalo #1968 [just north of La Palapa, same side], closed Tuesdays, opens at 1 p.m. The new sophisticated bar/lounge opened in December, doors open there at 5 p.m. Credit cards accepted, not handicap accessible. Baby changing table in the woman’s washroom. Phone 669 913 1685 for a reservation. Air conditioned as well as an outside terrace. The restaurant seats 130 people and has 26 employees. There’s a limited wine list, a couple of reds and whites by the glass – L.A. Cetto is decently priced at $65 per glass.]

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Introducing, Aca Los Charros

By Sheila Madsen, May 2016

1To quote a good friend, “if you don’t go, you don’t know.” This is certainly the case with Aca Los Charros. The restaurant opened on November 12 and the verbal reviews were a complete mixed bag of: it was great the first time, then all down hill; it’s the best meat and service in town; we like to go every Sunday; it’s not worth it; parking is a nightmare; it’s too loud. Yada yada yada.

Ray Paez is the manager and you may remember him from El Shrimp Bucket and the Jonathon. He manages the 40 employees with his wonderful flare for detail and goodwill – the service is fast and attentive. Charros is a very lively place, lots of music [see below] the occasional Folklorico dancer swings by your table and there are other entertaining surprises. There’s a huge outdoor terrace and a large inside air-conditioned room. It’s fun, really fun.

steak1

Vacio steak with mushrooms, asparagus and side dishes.

While there were only four of us, we embraced the table of four people next to us [this was their forth time] and here’s what we all loved: Los Volcanes, molcajete de arrachera, $189 [it’s also the fourth time this group had ordered it]; El Negrete, corn on the cob slowly roasted, $45; El Trompitas Al Pastor, pulled pork and pineapple designed to be shared, $229; Las Huesudas, baby- back pork fall-off-the bone ribs, $198 – bbq sauce divine, meat tender, with small side dishes that don’t float onto your meat, it’s a definite repeat.

stack

A version of El Trompitas

And oh, the fabulous beef! It’s the first time we had all seen a visual “cooking chart” – instead of saying “rose” or “medium” it’s numbered so the kitchen knows exactly what a 7/8 is, or a 5/8 or a 3/4. The guesswork has been eliminated and the results were outstanding. Three of us had the vacio [300 grams], $259, tender, full of flavour and again with delightful side dishes of fresh vegetables and interesting puffy potatoes. It’s certainly some of the best beef in Mazatlan – they offer both Black Angus and Sterling Silver.

tortillas

Tortillas the Charros way

Other beef cuts include: rib eye, [400 grams], $329; arrachera [300 grams], $199; cowboy [650 grams], $429; sirloin [400 grams],$249; tomahawk [one kilo], $1,199. The presentation for all the dishes is thoughtful yet visually exciting. There are a total of 40 items on the Charros diverse menu – some better suited for lunch, or tapas, others for dinner, or go with friends, sit at a large table and order a little bit of everything. I’d be surprised if you were disappointed. But if you don’t go, you won’t know.

broad shot[Aca Los Charros is open every day from noon on and is located on Av. De la Marina in front of Home Depot. For large parties it’s best to reserve, call 986 8606. There’s a full bar and some decent wines by the bottle. Thursdays and Friday they feature a mariachi band from 8:30 p.m. to 10 p.m. and on Sundays the mariachi band plays from 3 p.m. to 5 p.m. Thursday night is also a Mexican Fiesta night from 6 p.m. to 8:30 p.m. complete with fireworks – it’s not a Mexican buffet, it’s a show and you order from their menu. Saturday nights it’s an acoustic group, Cithara, that perform from 10 p.m. to midnight. The music will change, please call ahead to confirm. Charro is a name for a sophisticated Mexican cowboy who dresses in elegant clothes and performs on his beautifully groomed and trained horses. The staff consider the name to really mean,“here we are”!]

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Introducing, Gaia Bistrot. Celebrating seasonal offerings with a sprinkling of international flavours.

By Sheila Madsen [March 23, 2016]

Gilberto GaiaML

[Updated November 15, 2017 : Gaia is now open every day from noon on]
“On February 22, 1988 I decided to become a chef” says Gilberto del Toro owner of Gaia Bistrot. The 17 year-old abandoned his mechanical engineering studies [“I hated calculus”] and began his culinary career. His family was supportive; they owned Oceano Palace and the Don Pelayo Hotel so they knew all about the adventures that were waiting for an eager chef and sent him packing with this upbeat message – “you’ll get to travel and you won’t starve.”

ribeyeWith passion and determination the young Gilberto did indeed travel. To New York’s Culinary Institute of America [CIA], then to the CIA in California followed by a six-month internship in Jesi, Italy at the Istituto Superiore di Gastronomia. Throughout all of Gilberto’s education, the famous Mexican chef Enrique Olvera remained his inspiration. The success of Pujol restaurant in Mexico City [The Wall Street Journal ranks Pujol as the best restaurant in Mexico City and the 17th best restaurant in the world] was motivation for Gilberto – if a Mexican chef like Olvera could have his own restaurant then some day, “I will too.”

That some day turned into 28 years. He briefly returned to the city he was born in, Guadalajara, and was a pastry chef at Camino Real where he routinely served 500 people on a Sunday morning. Moving back to his beloved Mazatlan, he spent ten years as executive chef at Pueblo Bonito and then another ten years with his own catering company. While Gilberto is at home with large numbers he’s enjoying the smaller scale of Gaia [from the Greek, ‘mother earth’] with seating for 24 inside and 32 on the terrace.

Taking a break from a busy evening he pulls up a chair and shares a few memories; “back in the day I was a diva, a drama queen, I was yelling and throwing plates just like you see those celebrity chefs on tv. I had wild ideas too; once I served a rooster crest on top of beef fillet. I’ve waited 28 years to have my own restaurant and I’m calmer now, more peaceful, no more yelling. I like cooking everything and with my four cooks I am able to concentrate on different dishes. I don’t think I’ll be serving food garnished with a rooster crest but I am determined to keep changing the menu with seasonal offerings.”

chicken dish GaiaMLIn the past ten days friends have dined there several times, adding up to about 14 different dinners. I’ve enjoyed the six jumbo shrimp dish [$215] with a light jalapeño sauce twice, the chicken breast infused with fresh coconut with a side of chorizo and potatoes [$165] is popular, as well as the salmon [$215] and the catch of the day, often sword fish, [$180] and nothing but rave reviews for the rib-eye steak, [$240]. Friends praise the Portabella croquettes [“I loved it so much the second time I asked for a dinner-size portion.”], then there are three soups, and three salads. For pasta lovers Gilberto offers lasagna [$140], and fettuccine alla “Norma” [$105]. The pastry chef’s desserts are still being perfected but currently there are four sweets.

Chef’s fresh, beautifully cooked food is supported by a stellar wait staff thanks to the dedication of Angel and Horacio. Gilberto’s is not about to disappoint customers with haphazard service. Oh, no, he’s not. Twenty-eight years is a long time to wait but at last he’s in the right place, at the right time. Gilberto’s dream has become a reality and his vision is crystal clear – to celebrate seasonal foods with a sprinkling of international flavours.

This delicious falafel appetizer has over 36 ingredients.
Momentos Inolvidables, Unforgettable Moments, is what Gaia is all about.
[Gaia Bistrot is located in the Plazuela Machado, underneath Casa 46. Opening every day from noon on. Sundays w Gilberto cooks paella on the terrace starting at 1 p.m. Please call to make a reservation, 112 2525. The paella is ready around 2 p.m., but do call to reserve your portion, $150, and that includes a bowl of gazpacho soup – have it to go, or to stay.]

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Introducing, Life en Español. Just don’t call it a restaurant.

By Sheila Madsen [March 2016]

Abe

Abe Juárez

[Updated Nov. 4, 2016: taking guests from southern California tonight. They so enjoyed the ambiance, the lighting, their cocktails. We sampled Mexican corn bread served on a bread of rich poblano chile cream sauce and melted chihuahua cheese,[$85] and the Mexican street corn continues to be a winner. The long menu has now been organized into: specials, starters, tacos and gorditas and seconds and sides. A wedge salad has popped up here too, at $120. Is iceberg lettuce having a moment? California dreamers said they wanted to return and begin their dining experience here. Ok, we can do that! ]

“It’s not a restaurant. It’s a bar. It’s a contemporary cantina. It’s a bar serving food with plates to be shared. There are no high chairs, there’s no kid’s menu. It’s a place to socialize. It’s a place to bring special people. It’s a late night spot.” Those are the phrases that owner Abelardo [Abe] Juárez has chosen to describe his “comedor social”.

Although born and educated in San Diego, Abe grew up at El Shrimp Bucket. His beloved father “Chuy Juárez” along with Carlos Anderson, opened the Bucket in 1963. Then the two friends opened a second restaurant in 1976, Life en Español, on Olas Altas south of the Shrimp Bucket. After that, with other partners, came the popular Señor Frogs nightclub and a slice of the pie at Diego’s Beach House. Abe says “I’ve always worn an apron, I’m used to the front of the house, as well working with chefs and managing wait staff.” In addition to the family businesses, Abe has been president of the restaurant association [CANIRAC] as well as organizing major events for surfers. Understanding food, service and what it takes to keep a family restaurant prosperous for 53 years, is in his DNA.

While he respects the traditions of El Shrimp Bucket, Abe felt that Mazatlan was ready for a big-city urban chic injection. He took his two chefs from Monterrey and they went on tasting road trip. Hundreds of dishes later they have created an exciting menu promising constant change. The first thing you notice is that it’s not organized into appetizers or mains. It’s a free for all spilling across three pages. You want it all. Eventually you calm down and order plates to be shared. Abe did predict that.

Before we dig into the food, the space, the décor needs to be described. It’s a high energy, hip, hipster place designed for millennials and forty somethings. You’d find this vibe in Mexico City. Since Abe is 43 years-old and wanted a place “I’d like to go to”, it’s not surprising that Life en Español [he always loved the name and the family owned it, so why not?] is an eclectic combination of concrete, tin, copper, brick, wood [bleached and dark] and herringbone tile patterns. The 180-seat “restaurant” is on two levels, has two large bars [no bar flies here, limited bar seating, all drinks are served at your table, remember this is a social place] the lighting is low the music is running high. There are comfy chairs, there are high swivel bar stools with backs, there are banquettes, there are tables for two or tables for ten. Anything and everything is possible. The casual grey tin plates are dressed up with checkered cloth napkins. The centerpiece is a funky abstract concrete holder containing interesting greens. You’ve never seen that before, but Abe had.

When Abe and his team gutted Señor Frogs he had a clear vision of what Life en Español would look like. So clear, Abe declined to hire an interior designer. He went online and what he couldn’t import or buy, he had made in Mazatlan. He did save some of the large concrete bas relief murals from Señor Frogs and made sure that front windows opened onto Sábalo for air and light. Big-city feel? Mission accomplished.

life en espana2

Abe proudly announces, “we have no freezers, we want the food to be as fresh as possible. We believe in farm-to-table.” The menu certainly reflects that: oysters Rockefeller, clams, Mexican street corn [a must try, packed with a citrus flavour], beet carpaccio, tuna and octopus tostadas and oh, the fancy shoe-string French fries. There are 12 artisan tortillas/tacos/gorditas [$40 – $165] eight mains – pork, octopus, fish, tuna, beef and shrimp ranging from $220 to the most expensive, the aged rib-eye at $395. Our group of four ordered the oysters [6 for $160], the fancy French fries, [$70] the gordita de chicharron de cerdo, [$40], gordita de barbacoa [$40], the adobo pork shank with mashed potatoes and cauliflower [$290] and grilled jumbo shrimp in zarandeado marinade with red rice [$240]. All delicious, all with a kick and twist – that chef road trip brought a whole bunch of new flavours to Mazatlan.

There’s no need to discuss the service. The child who played the day away at the Shrimp Bucket has assembled an elite team. The sixty employees hop to it; they adore working for Abe because he has done their job.

As we wrap up our evening at 10 p.m. the millennials are pouring in. Around midnight there will be between 300 to 400 people laughing, drinking, talking and dinning at Life en Español. Big-city feel? Si, si, si.

[Located at El Cid on Camarón Sábalo, where Señor Frogs was, open Wednesday to Fridays 5 p.m. – 2 a.m. and on Saturdays and Sundays it opens at 1 p.m. Call 669 159 0161. Desserts in progress and watch for a very private night club on the second floor. As of March 2018 it opened in Centro on Mariano Escobedo – kitty-corner to El Presidio. Same great tapas menu and they are promising live music every night.]

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Casa 46, a seriously elegant evening to remember.

By Sheila Madsen [November 2015]

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[Updated June 2016: I continue to be irritated by the high wine prices. The sky-high mark-up for mediocre wine is just ridiculous. The menu has not changed, and the wait staff, while helpful, still haven’t got it together. March and May,more chatter: “not worth the price”, “wish the wait staff were more up to speed”, “I’d go just for the view” “The service was impeccable”…Two weeks later, November 21. Four-star service. Chef Marino made the rounds twice. Three friends had the prime heart of beef tenderloin, grilled marrow, sautéed wild mushrooms and a fennel bulb purée, $335, they loved it and said “it’s a tie with El Presidio.” I had the four jumbo shrimp cooked in lobster butter in a la diabla curry sauce surrounded by vegetables – baby carrots etc. Shrimp superbly cooked, $280. Also on the menu: house-made Tagliatelle in a variety of seasonal mushrooms, fresh tomato and burrata with white truffle essence $335; suckling pork confit, Tacu Tacu, Mexican salsa with nopales, aged mole, $230; organic chicken marinated in Rempha, eggplant croquettes and hibiscus pipián, $195; braised short ribs, Yorimuni bean stir-fry with mussels and stewed meat juice, $285. Chef, sommelier, Maître d and wait staff present and accounted for – all at your service. Weekend dining on the terrace: you may wish to choose the-not-so-stylish hour of 6 p.m. to really hear singer Arsenio who has the challenge of singing over and around the competing bands in the Machado after 8 p.m.]

Casa 46 exudes the feeling of a private club. Downstairs, on either side of the old wooden banisters, are plates with head shots of all the stars of Mazatlan – from Raul Rico González to Carlos Felton González – the faces of all the Mazatleco families are represented. Thankfully, you don’t need to be a VIP to dine at Casa 46, you just need a reservation.

Shed your flip flops and dress up for Chef Marino Maganda’s excellent culinary adventure. For the past eight years he has been the executive chef at Pueblo Bonito Emerald Bay and now Chef’s dream restaurant is a reality in the Plazuela Machado. Casa 46 consists of a series of intimate rooms all exquisitely decorated by designer Victor de Rueda. He’s honoured the history of Mazatlan [original tiles, wooden beams, black and white photographs] but modernized it with subtle grey marble, smoky mirrors and large sumptuously upholstered chairs. These are not your standard restaurant chairs, they are designed for you to stay awhile, relax, just like you would at a private club.

The small bar with chat sections was created as a leisurely pause before you are ushered to your table. It too, is seriously elegant, but it’s not a hotel bar; it’s a bar that says please wait five minutes and your table will be ready. If you wish to dine inside, there are three dining rooms: the wine cellar – perfect for a private party of 12; the joyful Carnaval themed room which pays tribute to all the queens and kings; and the sophisticated dining room devoted to the ocean. You just want to sit in every single gorgeous upholstered chair!

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The jewel in Casa 46’s crown in my mind, is the large outdoor terrace that overlooks our beautiful Plazuela Machado. The lighting is expertly executed with warm drop-filaments, there are twin flower-fans twirling, the air is like silk and then Arsenio quietly sings Sinatra songs. It’s a magnificent Mazatlan moment, where absolutely everything is just right.

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Once we are seated, Maître D Luis Parra comes to welcome us, to see if we want more wine and to explain the menu. You’d think we were one of the famous families on a plate – he treated us with such respect. Luis asked us, what do you think is different about Casa 46? We both spouted off about the décor, the intimate rooms. “No. Have you not noticed all the female wait staff?” He’s right, we were greeted by Valery who is the pr point person, then a young lady escorts us to our table, and Luis proceeds to introduce us to our female server, Yvonne. He goes on to say, “Chef Marino is committed to hiring female wait staff, he believes the feminine touch enhances the atmosphere. There are 46 wait staff and 80% are women.” A little less macho and empowering the young woman of Mazatlan is a wise decision we think.

The terrace is dimly light, thank heaven, and Yvonne gives us tiny flashlights to read the menu. I ask Luis if I could take it home so I can be accurate in the descriptions and prices. He diplomatically responds “no, Chef would not like that, it’s a work in progress. The menu will change often.” [the menu on their website is slightly different from the one I received.] I chose the sea bass on a risotto bed with vegetables [$280] and my husband, the beef fillet [$335]. The beef is tender, smooth, flavourful and cuts like butter. The sea bass was divine. Please think of this as an introduction to Casa 46, this certainly isn’t a restaurant review as we had no appetizers and desserts. Besides, it’s only your experience that matters. I did note that the most expensive main was $350, and there were many affordable appetizers. Wine pours in the finest stemware are $95. Desserts were all $97.

The chef from Guerrero only wants to offer you the finest foods of north-west Mexico. Combine that desire with a highly trained team, add in a seriously elegant setting and you’ll have an evening to remember, forever.

[Casa 46,(this was the old Machado Museo) enter on Constitución, just before the Plazuela Machado, up two flights of stairs (no elevator), closed on Tuesdays, opens for dinner at 6 p.m, reservations a must, reserve online with Open Table,credit cards accepted. ]

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Don’t worry be MAHI.
Japanese fusion awaits you at the Mahi Sushi Bar

By Sheila Madsen [November 2015]

No Name Rolls

The delicious “No Name” roll

[Updated December 13, 2015: return visit just as fresh and delicious. Repeat performance. Carolina Perez now has five restaurants open in Mexico.]My two sushi-loving friends, snobs really, wanted to put Mahi Sushi Bar to the test. Two hours later, they showered it with gold stars and both said, “it’s the best sushi in Mazatlan.”

Mahi Shushi Chef

The Sushi Chef

Owner Carolina Perez opened Mahi several years ago on the Malecon and in April moved the restaurant to the Golden Zone’s Lomas Plaza. The pristine décor of white and celery provides a cool backdrop for the presentation of all the colourful food. Each dish is served on bone-white china and you feel as if you have been presented with a delicate origami sculpture. “You’d find this plate and quality of sashimi in Mexico City.” Surprise! The chef was trained in Mexico City and Carolina lured him to Mazatlan.

Mahi Sashimi

Sashimi “the way it should be”

The insanely fresh salmon and tuna sashimi [$150] “tastes the way it’s suppose to.” All the delicious rolls [27 of them, ranging from $60-$155] “have the exact right balance – the ratio of rice to fresh ingredients is perfect. ” The snobs went on to order a shrimp tempura [$95]; gently battered in rice flour they were beautifully cooked and as light as a meringue. A real melt-in-your-mouth delight. If you are gluten-intolerant, be sure to alert the staff, as many of the items are battered but they will happily switch it to a rice flour batter.

Because every dish is hand made, hand cut, and prepared just for you, these food sculptures take time. Beer and white wine are available while you wait. If you have a special request, ask Carolina’s father-in-law, Crisoforo Ayala, he’s more than willing to accommodate you. Two tiny observations: one, the lighting is super bright [I think that is on purpose to show you how fresh the food is and to send the message “we are not hiding anything, our restaurant is white-glove clean”] and two, the menu is in 3pt type, so bring your reading glasses.

Califirnia Rolls

California Rolls

I left with my tummy full of California rolls and shrimp tempura. My two snobs left wishing they had ordered more sashimi. Don’t worry. We’ll be back.

[Mahi Sushi Bar is located just off the Malecon at the aquarium and a second location on Belisario Dominguez #1410, opposite the big park lot.  It’s open every day from 1 p.m. on, call 913 2070. Credit cards accepted.]

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Héctor’s Bistro – so full of passion, pride and patience

By Sheila Madsen (November 2014)

Hector's

[Updated July 2, 2016: It’s Saturday night and every single table is reserved. Hurray for the big bar! There are five specials tonight and the menu has been refreshed. There are now two risottos, mushroom and shrimp [$195] and meat lovers will inhale the new French Platter with various pates and homemade sausages [$175] – it’s published as a starter but it’s really a main. There are three white wines by the glass for $90 and one red by the glass, also $90. Updated June 2016: Via Condotti, formerly Krema, formerly Molika is now open for breakfast from 8 a.m. until noon, and then it’s pizza and salads at 4 p.m. on. Same great breakfast just served with air conditioning on the side now. Quickly – Chef Héctor Peniche moved his restaurant (the old Molika) across the street into The Culinary Market in 2014 and renamed it as Héctor’s Bistro. Same great food in a new/old space (The French Reynaud Building dates back to 1847) with a jazzy 1930s art deco design. I’m confident about my statement “same great food” as I have eaten either breakfast, lunch, or dinner, at least once week at Molika/Héctor’s Bistro since 2009 – that’s easily 400 times. You don’t return 400 times if the chef isn’t up to snuff and the food is so-so.]

As I hop up on the comfy bar stool (tested, rejected, and tested again for maximum comfort) a friend of Héctor’s confirms my opinion, “there’s no shame in saying your friends are great, when they really are” says Lis Maiz. Lis owns the small, but popular Thai restaurant in Mexico City, called Mibong. We have been to Mibong for lunch, the chef was not there, so it was a treat to meet her and her Mazatleco husband at Héctor’s Bistro (HB) bar. They return to Mazatlan often and as a chef and Héctor’s friend she is proud to sing his praises: “really, four years ago there were not many options; today there are a few more, but I still prefer Héctor’s fresh cooking – this rack of lamb is simply perfect.” Yes it is. I’ve ordered it at least eight times.

On the current HB menu you’ll recognize some your favourites: Antipasti – farm-to-table organic roasted vegetable platter, $165; pate de champagne, $125, tuna or octopus Carpaccio, $120. From the deli – five selections including organic vegetable quiche with salad, $155-$135 and the delicious certified Black Angus burger, $165; there are salads and soups, $145-$215 and several pastas, $165 – $235 And oh, the five mains! Salmon, $235, Kowi pork mignon fillet, $175; steak and frites, $195 (best in town, had it four times); that tender, tempting rack of lamb, $295; duck’s breast (delicious, had that four times too), $195. The wine list has been pumped up – more available by the glass (starting at $90) and a bigger selection by the bottle. HB is also serving artisan beers. Fresh homemade desserts, changes every day. Héctor is a pastry chef, expect the very best.

The chef likes to refer to his cooking as traditional European artisan food. His chef wife, Victoria, works quietly behind the scene – tasting, suggesting, improving and both are dedicated to making wonderful artisan food. In answer to the question, why a bistro, the chef couple answer: “the seed for the idea of a bistro was planted while living and working in the beautiful Guadalupe Valley, the wine country of Mexico. It began germinating in Europe during our years of working for some of the best traditional Italian and French restaurants in London. We fell in love with the European craftsmanship – so full of passion, pride and patience. We decided to reproduce these values here in Mexico. After five years our dream is slowly blossoming with the opening of our new venue, Héctor’s Bistro.”

The bistro offers a variety of seating spaces. Make a reservation inside at the elegant tables and banquettes or drop in and sit at the large U shaped bar, it seats 20, or outside on the patio. There’s a very sexy burnt orange lounge area that seats 12 people. It’s so inviting that people don’t move on! Orange is the new hot spot. If your group arrives early perhaps you could persuade chef to let you remain in the orange zone. Outside, inside, the bar, the lounge, the menu, the chef, the food, the atmosphere, that’s in full bloom. Returning to Lis’s quote “there’s no shame in saying your friends are great, when they really are.”

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(Héctor’s Bistro is located in Centro, on Mariano Escobedo #409, at Heriberto Frias, opposite Casa Haas, open from noon on. Reservations recommended, call 981-1577, closed Sundays. Credit cards accepted. To watch cooking shows with Héctor please click here. Mark Jay designed the interior, to watch his videos on décor tips, please click here.)

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Upscale Mexican cantina, Compañia Minera is open!

By Sheila Madsen, September 2014

Cantina Logo( Third time around, September 13, 2014: After a friendly waiter (and the couple from San Francisco) had raved about the ‘hangover dish’ it was high time to sample it. Diego said “I fell in love with this combination when I was in Spain. I don’t care if anyone else likes, I want it on the menu because I love it. You must fry the eggs, just ‘so’, because you want the yolk to drip into the French fries and chorizo.” The wonderful dish is named huevos rotos sinaloenses ($112)and was everything Chef promised: a divine blend of fried eggs, shoe-string French fries and finely chopped chorizo. It also has a tiny spicy kick. Easily shared. My husband had the salmon (or as he calls it, gravlax) for the third time. Our neighbours (at the bar and in our condo) had their favourite botana for the fourth time – taco de chile relleno de marlin – a chile stuffed with smoked marlin resting on a fresh tortilla, $30. We left them at the bar trying three new tacos while we headed for the courtyard for a coffee. The bill follows you – you don’t need to cash out at the Catina to enjoy something else in the courtyard of El Presidio. You will be presented with two bills, but at the same time.

Second time around, September 7, 2014: two of us had the sea bass, perfectly cooked and seasoned served solo with a side of potato dauphinoise. The decadent potato dauphinoise was served in a miniature cast iron casserole dish, a cocotte. This creamy, rich, luxurious blend of potatoes, cheese, cream and other secret spices has you hooked from the first taste. Chef has named this plate pescado compañia, $185 – try it just for the potato dauphinoise! A friend popped in for a beer and a sandwich and he had the Torta Cubana. “What’s in it?”, I asked, “Everything” was the answer. Not very descriptive but fortunately a waiter came to the rescue: ham, brisket, avocado, cheese smoked pork and chicken Milanese, $130.)

tableChef Diego Becerra is certainly making excellent use of his grandmother’s house, Casa Garcia. First up was El Presidio, the elegant indoor restaurant. Next, was the ground floor courtyard-restaurant carefully leaving all the original stressed concrete and exposed brick – all bathed in subtle lighting, surrounded by trees and night blooming flowers. The highlight of this area is the long bar where you are never rushed and can spend hours people watching. Diego has always wanted a high-end Mexican cantina and Compañia Minera de Panuco opened on August 31. He walks me through this huge space; the front is for adults and children, restaurant style, there will even be tables outside on Niños Heroes.

That street plan has been in the works for ages. The hope is to close Niños Heroes at Sixto Osuna so all the restaurants in the area can have outdoor seating. Moving past ‘the family’ section the space gets more interesting – a glassed in kitchen (it’s a totally separate operation from El Presidio), intimate seating areas that flow into a massive bar. Speaking of families, the entire decor is once again a family affair – brother Rodrigo has managed all the interior design. Soft lighting with light fixtures bought in outer space, burgundy leather banquettes and chairs all against the same backdrop – the original jagged concrete slabs, vines, and exposed brick. The cantina continues upstairs complete with a pool table and poker tables.
table at doorThe menu is big, with both tapas and full dinners. The afternoon begins with seafood and ceviche selections. Fifteen mariscos frescos de carreta ($45 – $276) are offered from 1 p.m. until 6 p.m. The evening menu brings 11 botanas ($30 – $150), 8 tacos ($28 -$31), 7 tortas ($105-$150), 5 tapas ($89-$170) and 7 ‘strong plates’, los platillos fuertes ($95 – $249). I had three tacos; these are gourmet tacos – sweet and sour pork, crispy beef and pulled pork. The designer tacos are four inches and depending on your appetite two could be enough – at only $28! San Francisco visitors raved about the hueves rotos sinaloenses ($112) – eggs served over French fries – they said “it sounds like hangover food but it’s really good.” The salmon curado con vinagreta española is Diego’s version of gravlax, delicious.

Weeks ago Diego said, “I want a space where people can come and relax any time of the day – Mexicans like to share their dishes, so I’ve created many dishes that can be split, like a tongue sandwich in a mustard sauce. Or you can have a steak. I also want the bar to be filled with different tequilas and many mezcals. At different times during the day, for different reasons, you are going to want to try different things, I’m going to makes this an exciting place for people to come – not just at night, but also during the day.” He has delivered on that promise. It’s a glorious selection from light to heavy in wonderful air-conditioned space. It is exciting. To be a proper cantina it needs to have tvs; Diego went all out with three 70″ LCD screens – one in the ‘kids area’ and two in the bar.

the barCompañia’s name is to honour Diego’s great grandfather, Genaro Garcia, who was president of the mining company – Minera de Panuco. This expansion means Casa Garcia has over 200 seats, a challenge for any chef and his staff. Diego is upbeat, not stressed. He reveals to me that he is an adrenaline junky. “Did you know I was a bull fighter for ten years?” Didn’t see that coming. He whips out his smart phone and shows me what a forcado does. These crazy guys form an eight member team that perform the ‘pega de cara’ – the face catch. Forcados are a Portuguese tradition that were very popular in Mexico where the forcado’s job is to challenge the bull with their bare hands – grabbing the horns, grabbing the tail, all with the objective to subdue the bull. Diego says “I was popular in Mazatlan and even travelled to California, the bulls are really nasty, but the whole deal was really fun. I used to be a cliff diver (behind El Faro) and I enjoy the fear. That’s what I feel about cooking, it’s a big adventure.” Fortunately for us when he was not in the bullring Diego did attend culinary school. While his mother appreciated his zest for life, she would have preferred her son at home on mother’s day, rather than dedicating the bull to her on May 10.

Diego seems to have successfully transported that wild young energy into a mature culinary adventure that we can all share. There’s still more space at Casa Garcia and once Compañia Minera is running smoothly who knows what the cliff-diving bull-fighting chef will cook up next.
(No reservations required, open from 1 p.m. on, every single day, Casa Garcia is located on Niños Heroes, wrapping around Mariano Escobedo. If you like to watch a video of Chef Héctor Peniche, Molika, interviewing Chef Diego, please click here , it’s the second video)

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Two words about Morena’s urban-resto-bar now called Morena’s Taste of India

By Sheila Madsen (April 2014)

Warren and Courtney[Updated February 2016: just reopened with double the space. Credit cards accepted, new comfy chairs.]Butter chicken. Yep, that’s the reason to go. Butter chicken (or murgh makhani) is a divine blend of chicken (thigh, off –the- bone) marinated in a bunch of Indian spices which could be: garam masala, ginger, lime, pepper, coriander, cumin, turmeric and chili. The marinated chicken is then cooked together in a traditional ‘tomato gravy’ which could include: fresh tomatoes, garlic, cardamom, butter, asafetida, cumin cloves, cinnamon, fenugreek and fresh cream. Chef Courtney Hitchings (just turned 26!) is not revealing her butter chicken secrets as she inherited the recipe from her father who owned The Taj Mahal restaurant in Calgary. She’s following tradition by offering a baseline of mild and then she’ll add spices to match your taste buds. I like a little kick, others like to blow their heads off – Courtney will accommodate everyone’s range. It’s a generous portion (some people would share) and it comes with rice and a fresh, crispy salad, $150. Morena’s has elegant stemware and serves a great wine pour for $50 (Sol de Chile).
butter chickenOh, there are other items on the menu and friends have all praised: samosas (chicken, beef, vegetarian) $30 each; triple threat wings, $150; beef Souvlaki $150; Tandoori grilled salmon, $185; Caribbean curry chicken, $130, spicy Thai shrimp curry, $150; fresh oysters on the weekend, $125.
Courtney will spend the summer creating delicious dishes such as lamb korma and chicken tikka. Her father is bringing a tandoori oven and you know what that means – naan, glorious naan!-that you can’t stop dunking in your butter chicken or curry sauce. Chef is also perfecting many more vegetarian dishes. Courtney’s husband Warren Wray, (from Jamaica via Toronto) is working the front of the house and the service is zipping along. No one is complaining about wait times, those were simply growing pains and those days belong firmly in the past.

The décor is a little dark but there’s no point in discussing that. That’s all being refreshed too. Just watch this little Taj Mahal in Centro grow and become a shrine for Indian food lovers.

(Morena’s Taste of India, Sixto Osuna # 26, closed Mondays opens at 4 p.m. Reservations recommended, 176 8547, phone is answered after 4 p.m. (or cell, 669 120 3776) pesos only. For those of you who may visit the Calgary Taj Mahal Courtney and Warren wish you a happy experience, they just want you to know their dad no longer owns it.)

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What’s up with Surf’s Up? Everything is up and upbeat!

By Sheila Madsen, December 2013

[Updated January 25, 2015: Same great ten dishes, just a slight price increase, all $45. Personal favourites are our table – #6, Coconut chicken curry, and #4 The Bourb. The place was packed and it’s obvious people come for the food, the music and the ambience. Leanne continues to excel in customer satisfaction.]

I’m probably the last woman standing who has not been to the beautiful beachfront café, Surf’s Up. Before you go, please do two things: make a reservation and let Leanne Wright (owner, chef) know of any food allergies you have. Give her the time and she’ll make you gluten-free empanadas as she did for me. My first empanada ever! She’s a micro-manager too. I overheard her briefing her staff on various tables and who likes what and when and how. She cares about us, she really, really cares about us.

If you read my lead-in to restaurant reviews you’ll understand I don’t really believe in them. That shipped has sailed with social networking; think of this article as a FB post, just one of many opinions that you can choose to disregard! I was spoiled living in such a diverse restaurant city as Toronto. Friends began conversations about dinner with the country: Thai, Caribbean, Indian, French, Ethiopian, Chinese, Japanese, Vietnamese, Greek, Italian, Spanish, Polish, German, Danish, Middle Eastern, Canadian or Fusion then you nailed the location and time. All of our kitchen drawers were stuffed with take-out menus of every imaginable cuisine. Obviously that selection is not possible here in Mazatlan, so my eyes popped out as I inhaled the different flavours on Leann’s Caribbean Tapas Menu. At $40 per item, our trio was in a frisky mood and said “what the hell, let’s order all ten.” Big deal, a total of $400 and you get one taste sensation after another.

Here are Leanne’s descriptions: #1 Panamanian Beef Empanadas – baked in the oven this sweet dough is a pocket of goodness with a savory beef filling with onions, peppers, and cilantro inside, served with chipotle aioli; #2 Caribbean Beef Patties – a delicious curry-flavoured beef pasty, made with chives, thyme and chili peppers, served with sweet chutney; #3 Garden Groove – cool citrus gazpacho salad with grapefruit, oranges, tomatoes, peppers, cucumber, red onions, cilantro, garlic tossed in a zesty sweet and spicy dressing; #4 The Bourb – smoky bourbon glazed pork with pineapple that has been slowly roasted to tender perfection; # 5 Jamaican Me Crazy Jerk Chicken Skewers – chicken marinated in a spicy jerk season and lime juice, serve with curry yogurt sauce; # 6 Coconut Chicken Curry – Caribbean blend of curry spices with coconut milk served over rice; #7 Leanne’s Surfin’ Salad – mixed green with onions, peppers, carrots, raisins, almonds and homemade kiwi dressing; #8 One Love – (chimichanga) rolled flour tortillas stuffed with a mix of chorizo sausage, beef, onions, peppers and lightly fried, topped with chipotle aioli; #9 Zion Roots – homemade mac and cheese bites lightly deep fried; #10 Papas – they were the size of a smart phone and just beat out Morena’s for the best potato wedges in Mazatlan.

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Vegetarians won’t care but our favourites were the #4, The Bour (oh, that tender pork!), #6 Coconut Chicken Curry (Thai meets the Caribbean), # 8 One Love.

All of this tasty tapas happens on Saturdays. Sit in the shade (or in the sun) watch the waves roll in and listen to the ten piece band, Rootsterford, entertain you with the best reggae music. There is a cover charge for Rootsterford of $80 but it includes one drink. Ten piece band, live music, a free drink, $80 is a bargain for that level of professional music. Have a listen. Surf’s Up does serve breakfast and lunch too from Wednesday to Sunday, as the café also caters to the four room B&B, El Sol La Vida. Everything is up and upbeat at Surf’s Up.

[Surf’s Up Beach Café/El Sol La Vida are located on Avenida Ernesto Coppel #52 – go past Emerald Bay, veer right and you’ll hit a dirt road which will take you to Surf’s Up, call: 988 0951 or e mail Leanne Wright at: surfsupmazaltan@gmail.com. Handicap accessible, major credit cards accepted (just not American Express]

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Water’s Edge Bistro, less is more

By Sheila Madsen and her three amigos, November 2013 [Water’s Edge is closed until October 2017]

I didn’t like Water’s Edge. I loved it. Everything is just right. The new location on Sixto Osuna is a series of four intimate and gracious rooms. The front of the house is a bar plus an area to dine, walk on through to a middle room with large windows, or dine outdoors in the courtyard. The Chef’s table is the fourth room – it seats 12, and sumptuous curtains are quietly drawn for your private dinner. Mark Jay, interior designer, likes to describe the space as Tuscan modern. He’s probably right, but I felt the rooms flowed into one another, smooth as silk with tiny details everywhere – nothing distracting, no big aha moment, all subtle and well, elegant. He nailed the most difficult design challenge in any restaurant – the lighting. All four of us relaxed in the soft atmosphere and took our time over the dinner menu. It’s an exciting array of choices.

The menu is well written and each item is perfectly described. My comments will add nothing to Chef Alastair’s creations; the aha moments come with all chef’s flavourful twists and turns. We had amaranto pork ($80), crab cake ($80), vegetarian ravioli ($140) and jumbo shrimp ($200) and beef fillet ($200). For instance, the amaranto pork on the menu said: grilled tenderloin of pork dressed with composed sauce of pecans, pumpkin, and amaranto seeds served with grilled zucchini and banana. Sound good? It tasted even better. All five dishes exceeded their descriptions. All four of us appreciated the portions. Some people have said they are too small, we disagree. Less is more.

WE barThe wait staff is friendly yet inconspicuous (you didn’t feel as if they were hovering about, or texting), wine was poured in a timely manner and the food arrived hot and simultaneously. There are daily specials to keep your taste buds tantalized; perhaps one evening you’ll be in the mood for a seat at the bar, or move into middle earth, or enjoy the patio. Water’s Edge Bistro is like a river of silk – it just flows along, oh so quietly.

(Water’s Edge Bistro is on Sixto Osuna #48, reservations recommended, 669 136 0895, closed until October 6, 2017.)

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Las Brochetas is open every day from 2 p.m. until 11 p.m. On Rafael Buelna #1000, opposite Mega. Most people choose the sirloin brochette ($105-$120), however Chef Héctor recommends the cabreria steak ($145), tender, full of flavour. Other items on the menu include: bbq ribs ($135); bbq chicken ($115); arrachera molcajete ($140), T-bone and New York ($175); rib eye ($195); plus fajitas, hamburgers, tacos, and quesadillas. A dozen people we know have had the cabreria in past month and they all agree with Chef – quality is consistent.


Pepe has owned Cotorro (parrot) but everyone refers to his restaurant as Tacotorro for 14 years. All the vegetables are washed in an anti-bacteria solution, and the entire kitchen is disinfected. There are two sparkling clean baños, and a playground for children. It’s located on Rafael Buelna #208 (beside the Dodge dealership) and Tacotorro is open every day from 6 p.m. until 1 p.m. except on Fridays and Saturdays – Pepe stays open until 4 a.m.! This family owned restaurant keeps customers returning because it simply serves the best sirloin tacos, everyone says so, including Chef Héctor Peniche – who can be a bit of a snob – but not when it comes to Tacotorro.

Ocean Grill – a splendid balance of price and quality

(Updated January 2016: after two years, sometimes the décor becomes shabby, bathrooms are not maintained and a restaurant can just have that “tired” look. Not so with Ocean Grill, all gleaming, upholstery in good shape, bathrooms immaculate, floor clean, as are all the glass partitions. They still have the dinky square napkins, tvs going and music blaring to satisfy the staff – not the customers. I asked them to turn down the rap, they did, but ten minutes later the volume had increased. Decent wine pours are $50. Sashimi is now $149 and my husband sent it back – again. Second time around, better. I had six perfectly grilled shrimp that included a small salad and rice for $159. The menu is all in Spanish, and the wait staff are willing to please, but do not speak English. Today they offer: nine shrimp dishes, $139-$169; nine fish dishes, $139-179; Sashimi, $149; nine tacos, $40. There are still burgers, steak and chicken dishes on the menu. I’d say if you are in area, speak Spanish and are in the mood for seafood, drop by. Patio seating during the day or on a hot night may be more desirable as you would avoid all the tv screens and loud music.)

October 2013: By Sheila Madsen and liked by eight This began like most evenings, my husband, Soren, and I trying a new restaurant. We had just received our mains when three friends walked in. Naturally we shared a table, food and opinions. I came home to an e mail from another friend who had been at Ocean Grill for lunch, that’s eight people in one week for a restaurant that’s only been open for two weeks. We are starving for new foods in Mazatlan! Below, I’ve woven their comments into this write-up; it’s a mix of Mexicans and expats.

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The welcome mat is out at Ocean Grill like a red carpet greeting. No one asks me “who are you wearing?” but doors are opened by smiling staff, and Miguel immediately rushes over to greet us and says “where have you been?” We barely sat down in our turquoise tufted banquette when Miguel brings us an ice cold bottle of Sauvignon Blanc; he should know, we’ve drunk copious amounts of Undurraga at his previous bar, El Presidio. (Of course, it’s Diego’s bar, but you know what I mean.)

We are drinking in the modern décor. It’s all chrome, pewter, and wrought iron, combined with wooden and tile floors, and contemporary furniture. The chairs are comfortable, even the bar stools have proper backs, that run along the turquoise marble counter. It’s been designed with privacy in mind. Areas are discreetly divided with chrome screens, and with different styles of furniture. It’s really like a furniture showroom; although the room seats 90, you can be in different dining rooms. The owner is apparently big on privacy – there’s a hidden staircase taking VIPs to the upper terrace that is divided into two private event rooms. Your best friend (now ex) could easily be hosting a party on the terrace and you’d never see her friends coming or going. Apart from that staircase, all other areas (including the outdoor ground floor patio) are handicap accessible.

I ordered the grilled shrimp on a bed of homemade mashed potatoes. I counted eight perfectly cook shrimp (no shell), $105. Soren was about to dig into the tuna sashimi ($75) when our friends entered the scene. Here’s where the opinions start flying. “Dinky square napkins, flat screen tvs and the menu printed on paper placemats do not say ‘fine dining.’” “ Sashimi tasty, but cut too thick.” “Shrimp burger ($75) delicious, but too much bun.” “ Shrimp tempura ($99) excellent, the right amount of batter.” “ Shrimp Chimichangas ($55) good, on par with everyone else.” “Presentation is excellent, a splendid balance of quality and price.” The name says it all, ocean, but there are three meat dishes. Soren enjoyed the 180 gram Black Angus burger ($70) and for once it was too rare, no problem to fix. Carnivores can also choose a rib eye ($150) or an arrachera ($100).

DSCN1292“The food arrives quickly…when my friend was half way through her tostada ($29) her main arrived (perhaps a little too quickly) and you should have seen the size of the tuna on the tuna burger ($70). It was a beautiful thick slice of tuna, on a fresh bun with jojo fries. She said it was delicious, tasty and juicy. Unfortunately my sushi roll ($65) was terrible. I sent it back and ordered a tostada thinking I would likely have to pay for both. The manager appeared, apologized and then took everything off my bill. The professionalism he showed, I had not seen in a very long time in Mazatlan. We ran into some friends on the way out and they agreed the Oriental section (five dishes) is not very good. Perhaps stay away! The beers are inexpensive, $17 for Pacifico and $19 for a Corona.”

So there you have it: from the silly square paper napkins, to the fabulous fresh fish and seafood, to the superb service with low prices, to the normal goofs that crop up in any restaurant that has been operating for only two weeks . And let’s give a round of applause to the day manager who comped that entire order. I figure if they have Miguel manning the ultra modern Plexiglas wine room/bar, and Sammy the evening manager who’s super service oriented, the Ocean Grill will become a popular place to meet friends and watch the sunset. Just keep one eye open for those private parties.

(Ocean Grill Restaurant, Ave del Mar #1113 (just north of Insurgentes), open every day from noon on. Beautiful bathrooms with the latest fixtures; handicap accessible; parking behind for 100 vehicles; call 669 983 2299 to reserve. Americano coffee only, no espresso. Glass of wine averages $55, bottles from $180-$380)

El Presidio – Cocina de Mexico, inside the Casa Garcia

(Updated January 2016: Seven of us dined in the courtyard – we did not have a reservation, but the staff accommodated us. Our wait time was one hour. My hot chicken dish was served cold, sent it back, returned cold. There was something wrong with almost every dish. Also, there seemed to be no captain, no one steering the ship. If you do decide to dine in the courtyard beware of bats and flying poop. Luckily “it” washes out in warm water. I understand that Chef Diego has moved to Culiacan [or is undertaking a new project there] ; if you are disappointed with the food or service and want to express your concerns, there is absolutely no employee who cares to listen to your feedback. The bar continues to be our favourite space. Updated September 2015 by Sheila Madsen: There are four distinct areas for dining now. The main dining room inside, tables in courtyard,Compañi Minera and the sexy bar. The food is always superb and the wait staff just keeps on getting better.)

By Sheila Madsen, December 2012

(Updated May 2013 -The best mole sauce is in Oaxaca. No, the best mole sauce is in Pueblo. No, wait the absolute best is a restaurant in Mexico City. Chef Diego from El Presidio gave me a crash course in mole sauces last night. The fact is: there are literally hundreds of ways to make it and it’s entirely personal. One could have more peanuts, more fruit, more chilies or more chocolate. One could stir the sauce for seven days. Or, as he experienced in Oaxaca, all the ingredients are burned and the ashes are folded into a secret liquid.

Chef is animated when he discusses mole and being a chef he’s developed his own special sauce. He was tempting me with gorgeous photos on his phone. When can I try it, thinking I’d come back in a couple of weeks, how about right now Diego replied, good idea says me once again, twirling away on my bar stool. The new creation is called El Presidio Platter and is comprised of three separate dishes, with completely difference flavours, yet complementary. I began with the small thin corn tortillas that are layered with pulled pork, dripping in Diego’s mole sauce and topped with sour cream. OMG. I then moved onto grilled beef fillet (four generous slices) that were swimming in a seafood sauce. Another taste sensation and the beef was oh so tender and cooked medium rare. Perfect. The last item on the large white rectangular plate was chef’s version of a chili pepper – the pepper was stuffed with pork rinds, caramelized onions and then broiled with Gouda cheese. It has just the right spicy kick to it. This is tapas on steroids, and can easily be shared,$279. It hasn’t made it on the menu yet but it’s sure being made in the kitchen. Just ask for Pastel Azteca and you too can savour this trio of divine flavours.)

Casa Garcia, a large house painted a soft grey, has been gracefully sitting on the corner of Mariano Escobedo and Niños Heroes since 1876. You’ve walked by it hundreds of times and you may have attended private events in the courtyard. At long last, the interior restaurant is completed and the large, custom made kitchen, is ruled by Chef Diego Becerra.

Meet the Becerra brothers: Diego, Chef (still planning menus at Diego’s Beach House); Rodrigo (owner of La Mona Pizza, and sculptor) manages El Presidio’s operations; Rodolfo (aka Fufo), videographer; absent tonight is Roberto, engineer, and motivational speaker. Señora Gabriella Rodriquez gave birth to four boys all with unique talents. She ensured their education included a stint in New Hampshire so they would learn English. The Becerra brothers rode their tricycles in this courtyard; it was their great grandmother’s house. The years fall away from the three brothers as they reminisce about visiting the casa. They even start to poke and nudge one another as boys often do when they are six years old. Their smiles are as wide as the El Presidio river, Mazatlan’s largest river, the name Diego chose for his restaurant.

The interior is an elegant industrial look. There are hanging aluminum air ducts, rough concrete walls inset with rocks, exposed wooden beams, a gilt mirror, old photographs, pendulum lights with glass drops, and a large mural of birds in a habitat that only exists in the artist’s mind. Coffee coloured granite tables sit on the original black and white tiles, and the chairs are padded leather in shades of burgundy and black. The cutlery is a beautifully designed stainless steel, the china is pure white. Vases and votive candles on every table. An enclosed atrium with plants, water, and rocks is a lovely visual distraction. Lights are low, as is the music. The mood is set: tasteful yet exciting, comfortable so you can absorb old Mazatlan, while the new generation is ready to serve you a wonderful dinner.

Diego is passionate about Mexican food, and using local ingredients. He trained in Mexico City and has always focused on Mexican cuisine. The menu reflects his passion; new world fusion loaded with Mexican flavours. There are eight “let’s begin” – from a simple salad to beef tongue, and a mole and duck burrito. One appetizer that is not Mexican is hamachi (a farmed version of yellowtail) sashimi, for $195. The rest of the “let’s begins” run from $89 to $119. Moving down the menu to “the main stuff”: Mexican fried noodles with grilled zarandeado shrimp, $179; chipotle and vanilla glazed roasted chicken, $129; boneless pork ribs in tomatillo sauce, $129; grilled catch of day on a cream poblano chile rice, $179; duck confit in a mole sauce, $195; a ribeye steak, (Diego swears it’s black angus imported beef) with habanero and lime butter, $329.

As you can see it’s a small, varied menu which Chef intends on changing often. I finally decided on the chipotle chicken with potatoes anna. The chicken was perfectly cooked, served on a bed of asparagus, moist, and a blend of many wonderful spices, just delicious. The classic French presentation of the potatoes anna was sinful – thin sliced, cooked in a vat of butter. Hello treadmill. My companion chose the boneless pork ribs, which arrived with a small portion of fried beans, plus a scoop of rice topped with a soft boiled egg. Diego explained the rice and egg were to offset the acidity of the tomatillo sauce. Ribs were super tender, no bone to pick at, but be prepared for a spicy zing. Last on the menu is “did you save room?” No, we didn’t but all desserts are $75: goat cheese filled crepes, warm chocolate cake with garrafa ice cream, brioche with cajeta and strawberry sauce, and banana cream filled fritters with chocolate sauce.

Diego suggested we have coffee (yes, the espresso machine is working) and drinks in the courtyard. That’s when he explained his vision of the 40 seat El Presidio. There will be a discreet bar in the corner of the courtyard and he plans on following what all private clubs have been doing, successfully, for centuries. When you arrive you’ll be seated in the courtyard with a drink and then given a menu. You’ll take your time selecting, ask a few questions and then place your dinner order while still in the courtyard. When your dinner is ready you’ll be ushered to your table, and be served immediately. It’s an ideal dinner flow; you enjoy the courtyard lit with votive candles, and fairy lights, surrounded by fig, laurel, mango and banyan trees that reach up to the stars, and then you glide into the dining room for taste sensations. The kitchen is far away from the dining room – “we put it in the least attractive space” – so Diego invented and made portable incubators to carry the food to and fro. After dinner you return to the courtyard for coffee and a liquor and perhaps gaze into the two fish ponds with muted lighting. This is an upscale restaurant with all the right ingredients; excellent service, amazing ambience, and quality food with a Mexican gourmet twist. (our bill with tip was $800, wines by the glass are $65, worth every peseo and we’d do it all over again.) (Updated December 6: Opens on a Friday packed on a Wednesday night. I’m sure El Presidio will become a reservations only place. Three of us happily waited in the courtyard for our table. Didn’t take long before two in our party were enjoying the Japanese hamachi – fresh sashimi, one person approved of the added spices, another person would order it naked the next time. Diego was right about the ribeye, it’s the real deal. We asked for it medium and it came rare, so I suggest you say pink, (if that’s the way you like it) and Chef will know exactly how to cook it. I’d guess it was at least 9 oz, perfect for sharing. No complaints from the kitchen about splitting, so at $329 that becomes a reasonable price for a great piece of steak. Second time around I checked out the ladies room, wow, 11 stalls, and rows of basins! No line ups here, all super clean.)

[El Presidio, Mariano Escobedo and Niños Heroes, enter on the Niños Heroes side, open every day from 1 p.m. on, call for reservations at 669 910 2615 or 669 910 2615 credit cards accepted. Sometimes closed for private events, call ahead.]

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Villa Italia – excellent service, ordinary food

By Sheila Madsen (February 2012)

Large groups were leaving at 7:30 p.m. and more people were pouring in to take their places at Villa Italia, the restaurant attached to El Cid. The wait staff barely had time to brush off the tables and lay down clean cutlery for new customers. You can eat on the front terrace (noisy on Sabalo), the back terrace ( set back, a little quieter) or in the two beautifully decorated rooms inside. We opted for inside and are glad we did as a freak rain storm paid us a visit for fifteen minutes.

Chairs are padded in soft reds and beiges. White table cloths and matching napkins, all very proper, waiters are prompt and ready to please. Too bad about the food. Too bad about the wine. There are only two wines offered by the glass; Concha y Toro- merlot or cabernet sauvignon , we ordered two glasses which were served in cheesy, dollar store wine glasses. I noticed another table bought a bottle of Concha y Toro and they too were given the cheap glasses. Yet a second table went a little upscale in their wine order and received the proper, elegant stemware. I asked the waiter and he said “when you order anything else other than Concha y Toro you get better glasses.” Right away the owner had decided to penalize us, by not ordering a bottle of better wine. Remember, the only wine by the glass was Concha y Toro.

The pasta was ordinary. Spaghetti with meat balls in a ho hum tomato cream sauce, served lukewarm. Chicken breast with porcini mushrooms was beyond bland. The chicken was cold, absolutely no flavour, the rice was piping hot, but raw. The waiter removed the uneaten chicken, no problems, not a care in the world, and returned with steamed asparagus in the same boring tomato cream sauce. The asparagus was perfectly cooked and hot. Small wine pours $52, returned chicken $165, spaghetti $100, asparagus appetizer $100. I don’t know who is MIA, the chef, the owner? I don’t think anyone had tasted the food at Villa Italia in three years. Tons of attention to detail on service, but zero on the food, sort of an anomaly for Mazatlan. Usually the food is lovingly prepared and it falls down on the execution. All we could think of was how Héctor Peniche of Molika would never let food like this leave his kitchen. So that’s Villa Italia; great service, lovely atmosphere, ordinary food.

[Camaron Sabalo, attached to El Cid, call 669 913 0311 for hours of operation and reservations].

redpepperPizza and pasta in the Plazuela Machado

Introduction by Sheila Madsen (being gluten intolerant there is very little I can eat here, so I’ve relied on friends for reviews. Owner Gaston Espino has promised to make me fish or chicken at any time. This really isn’t a review; go, decide for yourself, Feb. 2012)

casa cCasa Canobbio, is the new Italian restaurant in the Plazuela Machado. Mazatlecos, Gaston Espino and his wife Yolanda, own two restaurants and three bars in Cabo. “We’ve been longing to return to Mazatlan, and the only area we wanted to open a restaurant in was in the Plazuela Machado.” The Canobbio family owned one of Mazatlan’s largest pharmacies in 1899, and under these architectural portals they manufactured the elixir, “the goddess of Venus”, which promised eternal youth. Casa Canobbio is promising an Italian décor complete with graceful drawings from a great, great, great, Canobbio auntie, and the original pestle and mortar that mixed the ingredients for eternal youth is proudly on display. The bar is wrapped in a wrought iron repeat pattern, the walls have a rustic finish, the music is low and discreet, the lighting is soft and the ceiling fans are beautifully designed. The tables are covered in traditional red and white checkered cloths and as Darian Day said “I feel as if I am in Italy, in Sicily, this is exactly the kind of restaurant the Machado needs.”

The wait staff uniform is so Italian; crisp white shirt, red bow tie, black tuxedo vest and a bright red apron. The menu cover is elegant in deep shades of earthy brown. Open it and you’ll discover salads, 11 pasta dishes and a choice of eight thin crust pizzas ranging from $85- $140. There’s a full bar, a choice of wines by the glass or bottle, and beer on tap. Sit inside and soak up the atmosphere, or outside where the entire square is before you. When Gaston Espino was teenager his parents sent him to Windsor, Ontario to learn English (poor guy, freezing to death in that small town) so he asked that you all drop by to say hello, and sample his food. He’s charming and very service oriented. If he could, he would give you the recipe for eternal youth, but for now it lies in the red wine and in his delicious Italian food.

Update: four of us went there for dinner. It was only the second night yet waiters were attentive, not hovering, and items requested were brought quickly. The Caesar salad was good, not amazing. I prefer the dressing of El Shrimp Bucket, and the chicken to be grilled. Romaine lettuce was crisp with lots of parmesan cheese. Val Johnson had the spaghetti Napoli and she reported “the pasta is perfectly cooked, el dente, the flavours rustic, not acidy, it has a true Italian flavour.” Her husband, Roy, ordered the lasagna and claimed “it was very good.” Ok, so he won’t be employed as a restaurant reviewer but his plate was polished clean and both Val and Roy will return. Later that week…Joan and Rick Azulay said they enjoyed their thin crust pizza “we preferred the crust and taste to the pizza at La Bohemia.”

[Casa Cannobio, in the Plazuela Machado, on Heriberto Frias, check FB page for operating hours accepts credit cards.]

 

Topolo serves it your way

By Sheila Madsen (December 2011)

(Updated August 2016 – closed from August 14 until September 29]Updated June 2014: all the good words still apply. Consistent, quality, superb service. Updated October 2012: Top marks for Topolo. The tapas menu has been perfected and offers picadas – that’s the baby brother to their pork shank on sopas. The same slow cooked pork in adobe sauce, but it’s served on a small sopa. Tuna tartar, and a cheese and fruit platter for two have been added. Mains include lobster stuffed poblano peppers and a lobster surf and turf; if not in season, then large shrimp will be substituted. For dessert there’s a new super sundae – ice cream, caramel and hot fudge sauce, blackberries, pecans, all topped with whipped cream. There’s also a dessert sampler for two; chocolate mousse, cheesecake and key lime pie. Topolo continues to serve it your way.)

It’s difficult to know where to begin with the praise for Topolo Mexican Restaurant. Is it the magical atmosphere, excellent service, or consistently superb food? After living in Mazatlan for three years and returning to Topolo again and again, it’s simply all three. Eileen and Fernando, the owners, have nailed the two most difficult things in a restaurant; consistent quality of product and amazing service. Add the open courtyard with palms reaching to the sky, the subtle lighting, the romantic live background music, and a calming waterfall and you have it all – night, after night, after night. There are no missteps.

I can assure you as a resident of Mazatlan everything you read on TripAdvisor about Topolo is true. Reservations are a must and are honoured. They don’t “lose” your name. If you are two, and a group of ten walk in before you, the service is absolutely the same. No missteps. It’s perfect. The experience begins with wait staff introducing themselves, and ensuring you have everything you need. They don’t meet and greet and disappear, they stay with you. Next, is the salsa show; it’s the famous Topolo roasted tomato salsa made fresh at your table exactly the way you want it. Our friend from Toronto wanted it spicy, we wanted it not so spicy. No problem, all mixed before us, our way. And therein lies the truth about this beautiful restaurant. It’s all about the customer, and what you want.

Over the years I’ve eaten: cilantro fish filet – stuffed with shrimp, celery onion and topped with a light butter, lime and cilantro sauce, $180; papillote fish filet, steamed in a corn husk with shrimp, scallops and a tomato sauce, $180; coconut shrimp with mango sauce, $190, tequila shrimp $190; half boneless chicken breast marinated in adobe sauce and tequila, $150; chilled crab and shrimp salad $90; strawberry greens salad, $80; and my current favourite is the pork shank slow cooked in adobe sauce, served with veggies and mashed potatoes, $170. This is fall off the bone, tender meat and during the winter I will return to this dish many times. A not very hungry couple could start with the delicious salsa and easily share the pork shank; in fact share any meal, the portions are generous.

DSCN1067 - Version 2Wine training for wait staff.

A bottle of the house wine, a Mexican cab blend (it’s a smooth, soft red) is $300, or you can buy several kinds by the glass for $70. Because you don’t want to rush out of this delightful space, linger over dessert with an espresso, or another “fancy” coffee. If you think the prices sound higher than other restaurants, they are. What can I say? You get what you pay for. Or how about, you are worth it.

[Topolo Mexican Restaurant and Wine Bar, one block from the Plazuela Machado, Constitucion # 629, open Monday to Saturday from 2 – 11 p.m., and Sundays from 4 – 11 p.m. Major credit cards accepted. Call 136 0660 for reservations. Open every day at 3 p.m. Romantic background music.]

La Bohemia, can you dig it?

By Dakota Francis, March 2011,

(Updated August 2016: chefs and cooks have come and gone. Owners are still playing with the menu. All wait staff aim to please and the tiny kitchen can produce some decent food. The review below really reflects the beautiful space, that just keeps improving. Oh, just go and soak it in, have a nibble or two. SM)

The minute you walk into La Bohemia, you know you are in a different time zone. A different element. Hey baby, dig that crazy scene and get jiggy with the décor. Snap your fingers in time to a mental Peggy Lee singing “Fever” and wish you had on your black capri pants, red high heels and tied at the waist blouse. Okay, so you don’t, but isn’t it fun? The high ceilings, graffiti’d walls, comfy couches and lounge chairs, hidden-away tables among the banyan tree roots, and accommodating wait staff.

After a sweltering summer La Bohemia – Bar, Galería y Tapas – has re-opened with a new chef managing the kitchen, Angelina Escutia. Chef has revamped the menu and it’s way more than tapas. Five tapas appetizers are offered including mussels – eleven giant, tender New Zealand mussels were steamed with white wine, garlic and served in a delicious provence style sauce, $145. Beet carpaccio, a bruschetta platter, pintxos ( the popular skewers) and salmon burritas are also available.

Our group chose not to have pizza, there are four gourmet pan pizzas, but we all shared the house salad with lettuce, spinach, peaches, cranberries, nuts, dry fruit, topped in a fabulous plum dressing, a bargain, and a full meal at $65. We moved onto fettuccine with wild mushroom sauce – the pasta perfectly cooked and served al dente, again easily shared for $75. Chef and her team, cooked the fresh grilled fish absolutely perfectly, tender and moist with a subtle sauce of black pepper, lemon, and herb garlic, $125. The generous pieces of mahi mahi were served on a bed of rice – the rice was not your usual boring lump, it was really tasty with secret herbs, and of course, garlic. Angelina is all about garlic. The last dish, and perhaps the best, was a chicken breast with creamy chipotle sauce, $90. The flavors were mouth watering and our table was groaning with enthusiasm. Two steak dishes are offered, as well as roast eggplant ravioli and “drunken” breaded shrimp. Service was attentive and the staff are still tinkering with the wine and drink list.

The renovation of La Bohemia, Plazuela

This is a place to have fun, to let your hair down, to kick off your shoes and tuck a leg underneath you and discuss Warhol, Pollock or the best hollandaise in town. With the open ceilings, natural brick walls, hanging Spanish moss, tete a tete corners and a cozy bar, it still is the place to be seen. La B: it’s a bar, it’s a light bite, it’s a romantic dinner, it’s secret hideway, it’s everything you want it to B.

[Plazuela Machado, Constitucion # 511 (Between La Tramoya and Beach Burger)
Accepts VISA, open Tuesday – Sundays, 5 p.m.-11, 136 0866]

Casa Loma, 36 and counting

(Updated August 2012, Sheila Madsen:now 37 and counting… I would agree with Dakota’s review from a year ago. Same massive menu, really something for everyone. I couldn’t decide if the dark wooden paneling was a relief from the humidity, or just out of place in a Mexican seaside city. The service was excellent, waiters were very attentive. I too was glad of the 30% discount, if you pay cash, as the price point is higher than other establishments. Every Saturday night the Mexico trio, Grupo Canto Altano, play lovely background music. The upscale environment and trio are worth a return visit.)

By Dakota Francis August 9, 2011

One of Mazatlan’s oldest and most loved restaurants has a distinct flavor of bygone days, when people actually dressed for dinner and flip flops were confined to the beach. After 36 years of continuous service, there is still much of that same feeling as it tends to be a destination for a special occasion; an anniversary, a birthday, a good-bye to friends, which was the case with our table.

Called “the house on the hill”, it sits in a residential neighborhood and is very unimposing, until you enter the front door. For those who want to dine more casually with a feeling of al fresco, there are brightly set tables in a patio like setting. However, being the middle of summer, the air conditioning on the inside dining room was more than welcome. The dark wood ceilings and paneling, burgundy red walls and elegantly plated tables make one almost want to whisper or at least look around for Carlos Slim, who may be sitting in a far corner. The wait staff is prepared to give your table initial superb attention and you are greeted upon entering the front door without delay. Drinks orders are taken and served, while one takes another day and a half to read through the prodigious menu which can be found on line. A complaint that our table had and we have noticed before in many other establishments, is that waiters rarely return to ask if another drink is desired. In our case, we started with a cocktail, and while finishing that, dinner was served but we were never asked about wine or other beverages. Yes, we could have signaled, but again, restaurants could add substantially to their profits with more drink attention.

Two at our table had French onion soup, topped with croutons and bubbling cheese. Along with the soup, one diner had an appetizer of avocado stuffed with shrimp, surrounded with fresh vegetables and it wasn’t skimpy. Nine large shrimp on a whole avocado. Two diners had the osso bucco, which is served two ways; one with a rich gravy over egg noodles and another in a mustard caper sauce. We opted for the pasta. Another diner had the ajo fish, and it was literally crusted with crunchy garlic and ever so tender and good. Without the discount, the osso bucco is $280, the appetizer was $75 and the French onion soup was $59. Along with drinks a large basket of fresh bread arrives. Prices tend to be higher than many other places, but it is worth it on those special occasions. From many appetizers, seafood, beef, poultry and game, salads, traditional Mexican and house specialties, your biggest challenge will be deciding. Did I mention the dessert menu? An enormous array, from flambes to crepes and everything in between to make the numbers on your scale go up a few notches.

Yes, it does feel a bit old world and of a bygone time, but let bygones be bygones. Get out your fancy duds, count your pesos and give yourself a treat. Feels kind of good to get out of those shorts and sandals, doesn’t it?

[Casa Loma Restaurant,Gaviotas Ave. #104 , Gaviotas areas, 913-5398 , http://www.restaurantcasaloma.com]

Lunching at Los Delfines Restaurant in the Maria Coral Hotel

By Zoe Jussel (August 2011)

Woke up to humidity of almost 94% with my brain shouting “let’s go to Stone Island and check out the new Maria Coral Hotel to swim and lunch. Now!” So off we went, my friend and I, gradually beginning to cool down after boarding the now $25 (each) panga ride to the island. We caught a ride at the dock for $50 (total),as the new Maria Coral Hotel is the last building on the island and a long jaunt down bumpy roads, halting for horses and riders around every bend. It’s an pretty walk along the beach from the dock too, if you are in the mood.

Looking at the pictures on Facebook, one expects a behemoth edifice rising to many stories, but in fact, when actually facing the hotel, it is rather small and comfortable. Welcoming, one might say. There is a winding staircase to the front entrance, which is also the Los Delfines restaurant and bar. Very elegant, crisp and inviting. It is a favorite during the busy season when the RV’ers head in, as evidenced by some of the online photos. The hotel, taking three years to build, is owned by a local family, with Adam Noronjo at the helm, and named after his daughter. He was also, very kindly our bartender (running to pick me a fresh mango for my margarita) and welcoming committee of one. The hotel seemed at first out of place after passing palapa after palapa, but once inside on the patio, or on a stool in the swim up bar, drink in hand, food order made, a comfort zone it is.

Los Delfines is open for breakfast, lunch and dinner. Breakfast is 7-10 and the rest is served until 10 p.m. The pool closes at 9. The menu is fairly large with many appetizers, fish dishes, filet mignon and prices ranging from $120 for pescado empanizado to $230 for more complex dishes. We both had fish for lunch and the servings were commendable. Leftovers for another time, but perhaps that was due to the very generous and chunky guacamole for $55 and the large margaritas at $60. Other than one couple, we were the only ones there. There is room service all day and evening, and there are many activities available from the hotel that the staff is willing to organize for you.

Visitors are encouraged to stay and swim, use the facilities with an expenditure of at least $120. There are tables with umbrellas, loungers, outdoor showers and a pathway to the beach and ocean. We stayed most of the afternoon and then decided to walk back to the panga dock along the ocean’s edge and I would say it was far more pleasant than dodging (or not) the potholes and horses on the dirt road. Works up an appetite and then works it off. All in all, it was a very good day and nice to feel serene and private for while yet still able to hear the distant trill of a child’s laughter.

[Maria Coral Hotel,Stone Island, open every day.
01 669 981 9491 Email: mariacoralhotel@hotmail.com
website: http://www.hotelmariacoral.com/]

My breakfast at the mercado – Tony’s Burgers

You last read Bonnie Vela when she was on the Sinaloa gastronomic tour. After some brisk walks, swimming, zumba, yoga, and Pilates classes, Bonnie was ready to introduce her Texas friends to one of the best breakfasts in Centro.
By Bonnie Vela, July 1, 2011

One of the “must do’s” for my out of town guests is to experience all the wonders of the Mercado Pino Suarez in El Centro. My girlfriend and I headed out on a morning walk with the mercado as our destination. We were ready to kick start the day and eliminate our hunger pains at one of the many restaurants upstairs at the mercado. But my inner voice was telling me that the time was right to explore the small corner restaurants on the main level that had been catching my eye on several of my produce shopping ventures. We had fully intended to order a typical breakfast item, but after seeing all the locals eating tortas we quickly changed our minds.

Who would have thought a torta de pierna with french fries would land into my category of breakfast favorites? Well now I’m sold; minus the french fries. That is if the torta is from Tony’s Burgers. Oh what a fabulous find. I’m so glad I decided to give this little stand a try. The torta sandwich was large and plenty. All the ingredients tasted very fresh and delicious. Heck, everything’s right there in the market, so I’d be surprised if otherwise. For those not wanting a torta, they do serve up eggs any way you want, pancakes, bacon and we saw an amazing looking omelet being prepared.

Let’s get back to my torta. I had the pierna which is what I would call pull pork. My girlfriend had the shrimp torta. Both were served on a mouthwatering bun that was grilled followed by a nice portion of meat and topped with lettuce, tomato, onion and avocado. Jalapenos and other condiments were on the bar. My friend, Stephanie, and I couldn’t get a word out except….O’ My God this is delicious. So aside from eating and not talking we listened carefully to what all the other folks were ordering and checked out the plates as they were being served. Torta de Pierna was a popular dish but don’t hesitate to try the shrimp burger. That one is next on my list. The shrimp were seasoned, sautéed and the only thing binding this burger was Chihuahua cheese that was melted into the shrimp. It too was followed by lettuce, tomato, onion and avocado That’s second on my list – it looked fantastic.

You’ll find Tony’s by entering the southeast side of the mercado off Leandro Valle street. Montepio Casa Mazatlan is directly across the street from where you need to enter and immediately you’ll see Tony’s on the right. His booth number is B28. Tony has a corner setup where you can see him personally cooking everything right in front of you and a bar with seating that wraps around his small place. The menu isn’t what I would call extensive but it features pork, chicken, hamburgers, carne asada and shrimp which can be all can be ordered as a burger, torta or served in a tortilla. Prices are very reasonable. My meal, the torta de pierna, cost $25 and Stephanie ordered the torta de camaron which cost $42 –the highest priced item. They do offer a combo meal which is the torta de pierna, french fries, and 20 oz drink for $40. If you don’t have time to sit and enjoy a meal with the locals, call ahead and place your order; or place your order, do a little shopping and pick it up. Tony is open 7 days a week from 9:00 a.m. till 6:00 p.m. and offers home delivery. His phone number is 668 98 43 and he speaks very good English although his staff speaks Spanish. If you call, they will put Tony on the phone and he’ll be more than happy to take your order.

Tony’s gets rave reviews in my opinion. Hope you enjoy Tony’s Burgers as much as I do.

Sensational Sinaloa food

By Bonnie Vela

Yours truly and our gracious host Governor Malova

Recently, I was given the opportunity of joining the Gastronomic Tour group, Aromas y Sabores in Sinaloa. Sinaloa is a long and narrow state that runs along the Sea of Cortes. As in any state, food varies within its own region. I found that “inland” cities featured beef dishes while most “coastal” cities focused on ingredients pulled from the sea. Every stop on our tour was a unique experience. Some of our gatherings took place in restaurants, while at other times, we dined in courtyards of the Principal Municipal or in the gardens of Leyson Farm. Often, to accommodate our group, large buffets were prepared. The town of El Fuerte hosted our group in their Principal Municipal. At this event, I was introduced to cauques. Cauques is a fresh water jumbo shrimp that has been butterflied, seasoned with spices, topped with a light sprinkle of breadcrumbs and then broiled. A fabulous dish; I now know that if I see cauqes on a menu, I will order it.

Cazadores Steak

Cazadores Steak is an excellent restaurant, located on Lazaro Cardenas #317, in Los Mochis. The decor of wall mounted wild game and skinned furs, furnishings of large heavy wooden pieces and a beautiful bar made of stone and wood all worked together to create a rustic yet elegant atmosphere. As we sat down at our table dripping in white linen, a “family style”

Campos Leyson – Oyster Bar

salad consisting of lettuce, tomato and red onions was presented, along with three types of salsas and a basket of chips. All three salsas were different. The hottest was the salsa verde. The red sauces were fairly mild, but full of flavour. The food bar was set high and I’m pleased to report it met all of our expectations. Allow me to forewarn – portion sizes are huge. I had the carne asada served with potato slices, refried beans, grilled jalapenos and grilled onions. I thoroughly enjoyed my meal until I had a bite of caberia steak. Caberia steak is a cut from the loin “lomo” which is little thicker and a lot juicer than my carne asada cut. Prices range from $90 – $180, but remember portions can easily be split.

Quelites – El Meson Pozole

Machacas de res (seasoned dried beef) is seen on most menus throughout Sinaloa. It’s typically served au natural, mixed with eggs or Mexican style – sautéed with onions, bell peppers and tomatoes. Of course I couldn’t resist trying tamales, burritos, and quesadillas all infused with machaca, each with different sauces and seasonings. I’m afraid to mention another favourite of mine was the carnitas de puerco; pork meat that has been deep fried in its own fat. Don’t judge me before you try it. Once you do, don’t forget to thank me. Pozole soup was a common denominator among the buffets. It’s a mild hominy based stew. I understand why it was presented frequently; it warms the soul. The stew is made with white corn hominy, chicken stock seasoned with roasted onions, garlic, chilies and bite size pork cubes. Not spicy, just full of flavour.

Villa Union – El Cuchupetas – Ceviche

Traveling south to the Pearl of the Pacific, that us, in Mazatlan, more seafood items appeared on our menu. Lots of restaurants have the word “mariscos” in its name, which mean “seafood”. Expect to find these oceanic delights: oysters, octopus, crab, scallops, various types of fish and, of course, shrimp. Ceviches and agua chiles are very popular among the Sinaloa communities. Both require ‘cooking’ seafood in lime juice – the difference is in the spices. Agua chile can be very spicy and for my taste palate it’s the perfect balance of lime, salt and heat. Ceviche has a hint of spice from the serrano peppers and is topped with diced tomato. Seafood soups, sopas de mariscos, are a wonderful light, but filling meal. Fish is prepared anyway you want it. Dorado is a popular white fish, not too meaty and my recommendation is to select a large fish (to be shared with everyone at your table) have the fish butterflied and thrown directly on the grill. Delicious! El Meson Los Laureanos, in El Quelite, is another restaurant suggestion. Only 33 kilometres, it’s worth the drive from Mazatlan, just to savour its breakfast specials from huevos al gusto (eggs of your choice), chorizos (spicy sausage), chilaquiles rojos to machaca de res. The average price range is $90. After your meal, stroll around the plazuela and don’t leave without buying the local caramel sauce. The caramel sauce tastes exactly like the “Sugar Daddy’s” candy I grew up with in Texas. O’ So Good!

And that sums up my Gastronomic Tour – O’ So Good!
(with special thanks to Sinaloa Tourism who invited MazatlanLife to join Aromas y Sabores. I’m thrilled Bonnie loved the deep fried pork; that’s why I chose her for this gourmet trip- she’s all about exploring, trying and enjoying the adventure. SM- June 4, 2011)

Don’t cry for me Argentina

By Dakota Francis, April 29, 2011

El Bife Parrilla Argentina

(Updated November 2018: ribs, ribs, fall-off-the bone ribs have been added to the menu as well as other items. Currently El Bife is serving the best ribs in Centro. Updated July 2016: same great service, same great food. Updated June 2014: This remains on our repeat list. The beef is tender and beautifully cooked. The wine pours are excellent. The service is consistent, it’s a favourite! S.M. Updated April 2012: Anne Heynen reports: “ El Bife is one of our favourite places. Eric is the best waiter, in my opinion. I love their grilled vegetable brochette, also the asparagus appetizer. El Bife cooks the steaks exactly the way we like. Their French fries are perfection.”)

El Bife outsideThis reviewer always has the utmost best wishes for any restaurant that takes the chance and opens in a climate of economic difficulty and doubly so, when it’s a GOOD restaurant. Let’s take a look at Argentina’s offering.
We hope that El Bife has the muscle to hang in there until they have hooked the meat eaters in this city and once experiencing the fire grilled steaks, hooked they will be. We had the Churrasco also known as Argentine top sirloin, 14 oz, which was done to perfection with just a hint of pink in the middle and juicy tender. It was served with a choice of sides and we chose the baked potato. A small serving of chimichurri arrived with the steak and it was a perfect addition. A mélange (don’t you love that word?) of fresh vegetables also graced the plate. $145
The other dinner was grilled salmon with butter and lime and was reported to be perfect and tasty. Not overdone and also served with a side and vegetables. $135. Slightly unusual here for Mazatlan, was the attention of the waiters who came to our table several times to make certain all was satisfactory and that nothing else was needed. Often we dine out and after the meal is delivered, adios, goodbye, ciao.
Shortly after we were seated, a basket of warm garlic bread was brought to the table, covered with a colourful cloth. It was not the usual dry toasty garlic bread, but buttery soft and chewy. No shyness with the garlic, either, which suits us just fine.
There is such a variety of dishes on the menu from starters to finishers; chicken, fish, pastas, salads and baguettes, desserts that one can find just what they want, even if there is no yearning for a lovely piece of meat. We had a few chuckles over the menu with the heading of “torn overs” and “beef juice” soup. I also think I would tend to pass up the “small intestines cooked with milk”. The wine delivery is different for Mazatlan. You can bring your own bottle for corkage fee of $90. Or select a wine from El Bife’s list and a corkage fee of $90 pesos will be added. The restaurant only adds $90 to the mark-up, instead of the usual doubling or tripling of the price. They are following a private club business model which is a welcome addition. The wait staff does need to be better trained on this explanation; it’s new to them and new to us.
El BifeIf the attentive service and beautifully grilled meats are any indication of success, then that is just what we see for El Bife. Pssst! The restrooms are clean but be careful of the different levels.

A second visit underscored the enthusiasm of the first. Again, sitting outside on the comfortable cushioned chairs with the tables topped with pale blue linen cloths, we began with a generous pour of a red at $50. There is only one red and one white by the glass. Eyes (our own) rolled at the first taste of the fillet petit, 7 oz, charcoal grilled to perfection; possibly the best steak thus enjoyed in Mazatlan. As another side choice, it came with real hand cut fries and veggies. $155. Not many places offer a fabulous steak dinner for the equivalent of $13.

[El Bife, Plazuela Machado, next to Beach Burger. Open: Tuesday 5 p.m. –midnight, Sunday until 2 p.m., closed Mondays, 669 136 0436, Visa and MasterCard accepted]

La Corriente. Hear the buzz?

By Dakota Francis, March 27, 2011

(Updated November 2013: there was no white wine, and one bottle of red wine. I just find the food so-so, the staff are happier talking among themselves but the setting is still wonderful! I have friends that go just for the appetizers, beer and sunset. They claim the apps. are excellent. SM)

This reviewer looked forward with great anticipation to trying this new beachfront hot spot and was not disappointed. It is our opinion that the buzz will shortly become a roar and the new place to see and be seen. Directly in front of the Hotel De Cima, to the right of the stairs leading into the lobby, is an underground tunnel, decorated in mosaics, which leads to La Corriente. No dodging fast moving cars, pulmonias and buses if you happen to be on the opposite side of the street. Of course, on the Malecon are stairs leading down to the restaurant, as well. We were happily surprised on arriving, to be greeted by a smiling Juan Manuel Serrano Ramos, former manager of B Gallery, who has accepted the position of manager at La Corriente. We were told that the restaurant was “officially” opening April 1, so the menu may be changing slightly.

la corWhat a fun and exciting space, with a large curved bar, several “rooms” all with a slightly different flavour and very reminiscent of what Diego’s has done in the Golden Zone. Wood bench seating with comfortable cushions, mid century designer chairs here and there, a wooden floor and interesting hanging lights that glow blue at night are all part of the ambiance. The views after dark are unbeatable as once the sun goes down, you have Centro to one side and the Golden Zone on the other. Valentinos can be seen changing colours in the distance. Large TV’s are planned, (personally, those we could live without,) live music in the future and a sun screened area. The music selection, while we ate, was at an acceptable volume and the music a soft rock.

The menu is different in a fun and playful way, but the emphasis is definitely on fresh seafood. Many fish dishes, interestingly prepared in the neighborhood of $119, tacos in a way you would never imagine, tostadas, various appetizers and drinks. The drinks alone, $50, are worth the price of admission just to read the names and ingredients although the wine pour is only 4 oz for $60. And this is for Carlo Rossi! We started with a California taco and a KiKi taco, one filled with a whole poblano chili, cheese and lovely sauce, while the other had melted cheese, chilies and a guacamole side. Along side of this was a fresh scallop tostada, with the scallops almost raw and sliced very thinly, topped with avocado and onions. We had the Pulp Friction martini, which was almost like a fruit slush with some chili pepper but ever so good, and a Negro Modelo. Two dinners and two drinks came to $180, which is a great price for great tasting food. Fellow diners were more than pleased with their selections, and we are all anxious to go back and try some of the fish dishes. We are excited to not have to drive all the way to Diego’s to get our groove on, and now have our own rising star.

To be fair, on another night of dining there, the experience was bit different. The staff was on the mark when we were first seated, but then disappeared with a distinct lack of attention thereafter. Our meal this evening consisted of 12 large peel and eat shrimp, fresh, succulent and delicious for $90, a fish dish served in banana leaves, very moist but cold when it arrived, as were the 4 interesting and well prepared tacos. Cold food, unless it is supposed to be, certainly takes the edge off a good dining experience. In conclusion, this evening’s diners were presented with the wrong bill. Because we like the location, the menu, (work on the wine) the views and the general feel of this new venue, we hope that the management gets the staff on track, trains them to explain the preparation of various items, and serves hot food hot. When all this is ironed out, La Corriente will indeed BE the hot spot.

[La Corriente, Ave. del Mar #48, in front of Hotel De Cima,accepts major credit card, open every day 11-11, has “real” bathrooms for men and women]

Gracias Italy, for many marvelous Mexican wines

By Zoe Jussel

Seventeen people gathered at a local Centro home that was host to a sommelier and his assistants, representing L.A. Cetto Winery. Founded by an Italian, Angelo Cetto, history says that Cetto started the wine business in 1930, bought a number of small wineries in the 1980, and now he is responsible for more than half of the country’s wine. Cetto cultivates 2,500 acres of vineyards in Baja California; also tequila and olive oil.

L.A. Cetto is one of the most renowned and oldest wineries in Mexico. In addition to the vineyards, L.A. Cetto offers gardens, a picnic area, wine tasting room, tours and they also have a tasting boutique in Ensenada. Today, with more than 75 years of tradition and quality, L.A. Cetto is without doubt one of the most important wineries in the Mexican industry; a total of 132 international prizes in France, Italy, Spain, England, Canada and the United States. L.A. Cetto is the Mexican winery recognized internationally; their wines being an example of the quality and the certainty of the Mexican art of making good wine. Three reds were tasted, ending with an unusual and dry Rosé, but it was generally agreed that the favorite was a bottle of Nebbiolo at $158. The wines ranged in price from $82, for a petite Sirah, to $240.

Oscar Gamero, manager of Cava del Duero, our “liquor store” on Avenida del Mar # 620, opposite the seal monument, confirmed the following prices and the wines are in stock. L.A. Cetto Zinfandel $82, Cab. Sauv. $82, petite Sirah, $82, Reverva Privada Nebbiolo, $158, Don Luis Cetto Merlot $149, Don Luis Cetto Concordia $ 166,Don Luis Terra $ 240, Angelo Cetto Reserva Platino, $750.00.