When I was back in the
states and on an expense account, I still looked at menu prices. I know people
who didn't. With the exception of all-you-can-eat buffets in Vegas, the price
of hotel food was often more than double the cost of a meal at an outside
restaurant. So when I hear people dismiss hotel restaurants as a good dining option,
it does not surprise me.
But that was the
states. This is Mexico where more than ever, quality matters when you talk
about the price of food.
Just ask Chefs like
Enrique Olvera and take the Mole madre at Pujol as a prime example.
The preparation
requires the sauce to be reheated for weeks... around 170 days in fact in order
to achieve its distinctive, aged flavor. The foundation behind this recipe?
Quality ingredients.
Take my breakfast at
Hotel Matilda...
After being pleasantly
surprised with a bowl of thick, Greek-style yogurt, homemade fruit and honey, a
beautiful plate of seasonal, fresh fruit but most of all a bill for 55 pesos, I
ordered the same thing the following day at another restaurant where all of the
same ingredients were mixed together. The bill was 70 pesos. The other
restaurant's yogurt was thin and runny, the fruit was day old at best and the
granola was not homemade.
So which breakfast
would you rather have?
15 pesos is not a sum
that most people would ever pay attention to. What I did notice however was the
difference in both the quality of the ingredients and the eating experience.
In addition to the
high-quality food, the breakfast at Moxi was served on beautiful tableware with
fresh flowers, homemade breads and marmalades. My view was the hotel pool.
My experience at the
Sierra Nevada has been pretty much the same. Beautiful surroundings and
high-quality food are expected but many people think it's too costly.
Think again. The
pancakes with Cajeta butter are just $77 pesos and Eggs Benedict with homemade,
fresh-out-of-the-oven Chorizo is $145 pesos. In fact, the Chorizo is some of
the best I've had in Mexico.
What made their
breakfasts so good? The quality of the ingredients they use. You can taste the
difference. And by the way, the surroundings didn't hurt the experience either.
Having just come from
Mexico City and Oaxaca where the food is exquisite more often than not, I had
the same experience again this past week at 1826, a restaurant in the Rosewood
Hotel.
Without question, 1826
was one of the best meals I've had in San Miguel. Why? Sorry to repeat myself
again but quality ingredients and I didn't need much convincing to return later
in the week for lunch. Finally, fish tacos worth writing about.
So, did we get what we
paid for?
Ask Barry. I didn't
have to pick up the tab which was another reason worth celebrating.
Dinner:
Argula Roasted
Beetroot and Dates
Caramelized pumpkin
seeds, rocket lettuce, marinated cherry tomatoes, fine herbs vinaigrette and
Granny Smith Ice Cream, Medjol dates.
170 pesos
I split this dish with
a friend. Half a salad was the perfect portion.
The magic was in the
ice cream, the ingredient that really worked and pulled all of the flavors
together.
Moro Crab Salad
Habanero pepper,
cilantro sprouts. Sweet lime juice
160 pesos
Crispy Unshelled Crab
Organic Vegetables in
"escabeche", Saffron Aioli and onion rings
160 pesos
I'm now asking myself
if I will ever be satisfied with Hank's Softshell Crab sandwich again after
eating this? Seriously, you'll have to convince me.
Homemade Fetuccini
with Lobster
Basil Cream, Roasted
Garlic, Guajillo chilies and Reggiano Parmesan Cheese
330 pesos
Dessert:
Apple and Cinnamon
Roasted warm apple
tart with Cinnamon Crumble, Meringue and Vanilla Ice Cream
105 pesos
Cajeta- Goat Milk
Caramel
Creamy Cajeta Caramel
Custard enhanced with Lemon Grass and Pecan Crocant
105 pesos
Lunch:
Crispy Red Snapper
Tacos
190 pesos
Actually, I haven't
had a good fish Tacos since I last ate at Antique Taco in Chicago. These two
plates were very similar and about the same price.
Copa San Miguel
Vanilla, Chocolate and
Goat Milk Caramel Ice Cream, sauce with Baileys, Caramelized Banana and Creme
Anglais.
96 pesos.
This dessert was
served in a large glass. It was good but I expected a little more after the
fabulous desserts we had earlier in the week.
...but then any excuse
is a good excuse to try another dessert.
Buen Apetito!
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