Food

Thursday, August 9th, 2012

I dare say this drink is aptly named-it is very juicy, very fruity and very smoothy. And, on top of that it's delicious, refreshing, filling and really good for you!
Friday, July 27th, 2012

On Thursday, July 26th, YamBak Bar debuted Simon's Kitchen, their new in-house restaurant. Chef Simon Clarke created a unique menu blending cultural favorites and gourmet extras. There was a touch of everything, tacos, lasagna, a delicious Philly Cheese Steak sandwich, and many nibbles that satisfied every craving.

Friday, July 13th, 2012

The tuna sushi at Don Pedro's is as tasty as its rich, vibrant colors. And it is a bit more creative than most sushi presentations. On top of authentic sushi rice with tuna inside, the top is heaped with additional tuna, flecked with sesame seeds. It is served a la japanoise, with chopsticks, soy sauce and a very hot rendition of wasabi.

Thursday, June 28th, 2012

Sayulita Café is noted for its version of chile rellenos, but we decided to order something else and the coconut shrimp came to mind. The first thing you may think when you are presented with the dish is, "Holy Camarony!" I mean these shrimp are giants. Giant shrimp? That's an oxymoron of course, but we'll get to that later, first things first.

Friday, June 15th, 2012

I was surprised to learn that chilaquiles is an old Mexican dish; the first time seen in print was 1898. The version at Don Pedro's has all the bells, beans and whistles and it all adds up to a really robust breakfast, as in break a fast. In fact, this will not only absolutely break a fast, but it will destroy it and will keep you satisfied right up to dinnertime.

Friday, June 1st, 2012

You know the phrase, "crunch time?" Well, Calypso Restauant has its own crunch time with this delish fish dish. The crunch has to do with the fried, crisp coconut and there is plenty of it. Past that is a very tender offering of delicate fish, so that the play of textures is outstanding.

Wednesday, May 9th, 2012

If you ever feel like downing a delicious duck, then duck down to Don Pedro's and enjoy the restaurant's estimable Muskovy duck. It is a savory and interesting take on the usual duck presentations that often feature fruit/sweet sauces.

Friday, May 4th, 2012

Bite this, I mean sip this: The Margarita Cocktail. There is no question that the margarita cocktail is wildly popular, especially in Sayulita, where every restaurant and bar has its own variation. And, here's why:  Margaritas taste great.

Friday, April 27th, 2012

I have never liked using the word "awesome" for trifling issues, but the word surely does apply to the rib eye steak at Miro Vino, the restaurant on the east side of the square. Not only is this rib eye steak awesome, it is big, as in very huge!
Friday, April 20th, 2012

Captain Cook is smack on the beach. We stopped by for lunch the other day and came across this delight on the very extensive menu-the mixed shrimp dish. As you can see, this dish is big on shrimp-shrimp wrapped in bacon, coconut shrimp and shrimp with a hefty dose of butter and garlic.

Friday, April 13th, 2012

Yes, I can't believe I ate the whole thing...but I did and I loved it! This hefty platter of food is not about quantity but about quality and presentation. Don Juan is on the Punta Mita highway on the right as you go out of town. It isn't very well marked. Lack of signage is the only factor this excellent restaurant lacks. Once inside, you will be charmed by how totally attractive the setting is - fresh, neat, cozy, tranquil and romantic.

Friday, April 6th, 2012

There are three key factors in making a great dish. 1. Excellent, fresh ingredients. 2. The skill and creativity of a chef. 3. Love, soul, whatever comes from the chef's heart. And this is exactly why we love the chile relleno at Mary's.

Wednesday, March 28th, 2012

There are few things more exciting to finely honed taste buds than the lovely balance between sweet and spicy - for example, a great mole sauce. And, while we are on the subject, Tierra Viva, the restaurant at 10 Marlin, one block from the beach, has an excellent mole, really one of the better versions in town.

Friday, March 23rd, 2012

There's a special plate at Los Afortunados that will fill you to the brim, in fact, two brims. Dining for two? Really hungry? You love seafood and meat? Read on!
Tuesday, March 13th, 2012

The Buffalo wings at this tiny spot at #2 Ninos Heros, Aaleyah's Nacho & Wings, are the incredible edible. Crispy, hot, and dripping with a finely spiced sauce.

Thursday, March 8th, 2012

Vegans and salad lovers should stop here and go on to other El Sayulero features. But, if you a dedicated trencher-man or trencher-woman and a carnivore, you will want to sup on this amazing plateful at Calypso, the popular rack of lamb. It's a special that always seems to be on the menu, so don't hesitate to ask for it. The only caveat is to come hungry. This is not a dish for the faint of stomach.

Friday, March 2nd, 2012

"I don't know if thinking about my grandmother got me baking or if baking got me thinking about my grandmother." Spanish professor, certified translator, writer and generally talented Sayulita resident Leah Jewell has returned to her baking roots. Raised almost exclusively by her father, Leah and her sister divided the household chores by interest; her sister cleaned and Leah learned how to cook and bake.

Thursday, March 1st, 2012

Chicken Provençal is a classic dish of - you guessed it - Provence, the food lover's delight on the Mediterranean, near Italy. Don Pedro's ups the taste ante with not only a luscious and tender oven-roasted poussin, a baby whole chicken and the sides are just as outstanding.

Thursday, February 23rd, 2012

Let's cut to the chase, or in this case cut to the sandwich, a bacon, lettuce, tomato and avocado job at Ruben's, around the corner from Calypso. The sandwich is enticing, superb, and comestible-and on top of that, it's ultra-yummy!

Wednesday, February 15th, 2012

Oh sure, you think my bite of the week is all about the chiles rellenos at Sayulita Café and sure, they are tasty and famous. But I am here to tell you about another especially wondrous treat, the deep-fried, whole red snapper or huachinango, if you are going native.

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