Accompanied by the Better Half and Mini-Critic, the Casual Restaurant Critic visited this 6 month-old addition to the Merida centro bar and restaurant scene, located on the up and coming gourmet stretch of calle 47, which already features 130 Grados, Oliva, Caffe 47 and others, and was suitably impressed by both the place itself, and its food. Gracious and friendly service rounded out the very positive experience.
The Casual Restaurant Critic and his Better-than-Ever Half, had the opportunity (by invitation) to visit this cantina/restaurant and sample some of their amazing food very recently. With expectations not really high nor low but somewhere in between, both the Critic and BH were blown away by the food, which is on the level of some of the best they have tried in Merida, and if you are fan of Mexican food prepared with imagination, creativity, and attention to detail, you are in for a treat.
The room itself is a mixup of an art gallery – there is all kinds of art on the walls – cantina and restaurant. Real tables and chairs, cool and dark, and music videos on the television monitors.
Service is a little distracted until Salvador, one of the owners, shows up and then things improve dramatically. When asked what beers they had, the answer was “Sol y Lager” and when asked for more detail and what other beers there were, as in artisanal beers, the information became a little more detailed. La Cantina offers a chocolate stout and an IPA by Tatich, a local craft beer. The Critic ordered the dark which was a delicious accompaniment to the food that followed.
Salvador told the Critic that the idea of the restaurant/cantina is to provide guests with a relaxing space where the beer is cold and not expensive (at $25 pesos it’s much cheaper than other places that serve free botanas) but with excellent food also at a reasonable price. A place you can visit 2 or more times a week and not break your pocketbook. And the food, dear readers, is truly amazing! Ingredients and recipe ideas from all over Mexico -guacamole w mezcal anyone? – are combined with Yucatecan influences to create original, delicious dishes that are generously portioned and extremely satisfying. You will not feel you are in a normal cantina; this is a much more gourmet experience and will please the most ardent foodie.
Enjoy the photos and come to eat here soon! La Galeria Cantina Artesanal is located on the corner of 54 and 35, very close to the CMA hospital just down the street, and open from 1-11 PM. Credit cards and cash are accepted.
It’s new! At barely three months old, this latest and impressive entry into the offerings of real home-cooked Yucatecan food in the nearby town of Tixcocob, is already causing a stir among foodie Instagram users (hashtag: foodporn) as well as all lovers of great food who are not afraid to hit the highway to discover these out-of-the-city gems.
Chef Silvio has run a food counter in the Tixcocob market for years, and now he has, in conjunction with several partners, opened this elegant alternative for those seeking his deservedly famous ‘sazon‘ in a more formal setting.
The restaurant is beautiful, the air conditioning more than adequate on a hot pre-April firestorm temperatures kind of day and the service is gracious, if a little uneven in some spots. A friendly hostess opens the door and welcomes you into a calm, cool room from the overheated effervescence outside. An outside terrace is available for those who enjoy sweating while eating, or for those who want to have a quick smoke before or after lunch. There, you can also see the pits that give the restaurant its name: Pibil. Almost all the food is cooked in the traditional underground pit oven (the pib) and the results are impressive.
The Critic, accompanied by the Better Half, Mini Critic and almost a dozen others, visited for lunch and sampled many of the dishes available on the small but varied menu and everyone was most impressed with the quality and flavor of each beautifully presented dish.
The Critic had, as usual, the Queso Relleno, which was very satisfying and cooked to perfection. This was immediately after a starter of Sopa de Antaño (soup from yesterday, as in yesterday from grandma’s time, not actually yesterday), consisting of a black frijol broth with short pasta noodles and spiced up with a condimented tomato sauce.
Also on the table were an order of smoky crisp longaniza, generously stuffed papadzules, a relleno negro to die for, brazo de india (reina) and a spicy mondongo soup. The tortillas were thick, handmade and piping hot each time another batch arrived at the table.
At about 2000 pesos for a group of eleven, this was not at all a luxury lunch but it felt like it, given the quality of the room, service and of course, the food.
The photos will speak volumes and give you an idea of what you are in for if you head to Tixcocob for lunch tomorrow. NOTE: If you go on a Monday, you will be able to sample Chef Silvio’s frijol con puerco, which was not available on this Sunday outing and will surely be motivating this Critic and his Better Half to return, ¡pero ya!
Every once in a while, my work, such as it is, requires me to visit restaurants that could be potentially incorporated into a tour offering. Such was the case today, with Las Yuyas, located in the Merida’s Jesus Carranza colonia.
Open since March of this year, they are cooking up traditional Yucatecan food with some original twists and presenting it in an attractive manner. My dear readers will agree that one of the most delicious and absolutely worst Yucatecan platillos to photograph is sikil pak, but the way chef Edwin prepares it here is a work of art. Very tasty too! Look:
All the dishes tried were excellent, from the queso relleno (my go-to dish when comparing Yucatecan restaurants) to lomitos de Valladolid to pipian de puerco. Also sampled were chayitas, taco de cochinita, relleno negro and escabeche, along with crema de brocoli and sopa de lima. Each was very well presented and perfectly seasoned. Tortillas were handmade and hot, and the tostadas for the sikil pak were fried just before being brought out to the table which made them extra hot and crispy. Nice touch.
Dessert was caballeros pobres, better than the usual goop served at so many restaurants, and papadzul ice cream. This is made by a local ice cream artist and this restaurant is the only place in town where you can have this flavor. Reason enough to come and sample the wares.
The room is comfortable, chairs are a bit on the hard side, walls are all glass and the A/C is cold. Service was very friendly with a bit of a delay on the removal of dirty dishes but overall very attentive. Owner Mario stopped by for a chat and explained a little about what he is trying to do.
Recommended; a restaurant that deserves a visit. Enjoy the (iPhone) photos!
Just when you thought it was safe to visit a restaurant without some idiot snapping photos of every single dish, the Critic strikes again, camera in hand, to review the Hermana Republica on the Merida-Progreso highway.
If you haven’t seen it, you have been spending far too much time in El Centro de Merida, where admittedly the offerings have been improving and where the Critic does not often venture, what with the dearth of parking and the enormous amount of time it takes to get there from his casa.
The Hermana República (sister republic) is an affectionate term for the Yucatan, employed by long-time fans of an independent Yucatan and the occasional jokester who understands that the Yucatan is a different place from the rest of the República Mexicana. The restaurant that bears this name is located just after the Xcanatun exit on the afore-mentioned highway and features a very large, very in-your-face Yucatecan flag flapping proudly. This flag was the actual flag used when the Yucatan was an independent state back in the day, separate from the hated waches and other foreign meddlers (except for International Harvester – that was alright)
But, and in the keeping of this long-standing blog, the Critic digresses once again.
You want to hear about the restaurant and the Critic can tell you without hesitation that the food is great! While Better Half had pork cooked with mushrooms and a delicious gravy that warranted ordering the excellent (really – excellent!) french fries to soak up the juice, the Critic ordered the pork ribs cooked in smoky adobe. To the side of the ribs was sour and crunchy esquite corn, sans cream thank god. Both dishes were fantastic. Five stars on the food. Again, just to be clear, the french fries are disturbingly delicious – the Critic had to have them removed from the table in order not to devour the entire generous helping.
Appetizers included the guacamole with chicharron and sikil-pak, which is a must for any restaurant flying the Yucatan flag so proudly. That was really the only ‘typical’ dish on the menu. No queso relleno, no poc chuc, no relleno negro. The truth is, no hacen falta. No need to duplicate what others are already doing, in some cases well.
There was also a trio of very fresh salsas: tomate verde, chiltomate and habanero. It’s been a while since the Critic had such fresh salsas; they literally dance on your tongue and don’t just lie there like a tomato-flavored piece of sock as is so often the sad case in many Merida restaurants. The tostadas too, deserve special mention. They are baked apparently, thick and smoky tasting, like in some pueblo – and anyone who appreciates such subtleties can not stop eating them.
Service is adequate and friendly with the usual quiet/shy/unsure component shining through ; the room is essentially a box but a tastefully decorated and well air-conditioned one so it feels cozy. The furniture is real, no plastic.
Skip dessert; the apple pie with vanilla ice cream was the choice but the pastry is too dough-y, which is overbearing and those poor apple chunks (and there aren’t that many of them) get lost in their heavy casing. It is warm though and potentially could be good with the ice cream on the side. Perhaps switch to a crumble? No photo because by the time the Critic remembered, the poor tart had already been jackhammered to death.
It should be noted that this is (out back) the actual brewery where Patito beer is made. You have heard of Patito beer? It along with Maneek and Ceiba are the microbreweries that are putting Yucatan beer making back on the map where it should be. So of course beer is highlighted on the menu also and one can order 2 samplers with four beers each (5 ounce glasses – you can do this) to try all eight varieties of local, microbrewed cerveza. From stout and porter to Weizenbier, there is surely a cerveza for you here. Critic’s choice? Vanilla Porter and Belgian Blonde. Take a chew of a tostada between each beer to cleanse the palate.
Outside, there is a courtyard with wooden picnic tables and a row of food trucks that start up in the evenings, creating a biergarten atmosphere, hidden just a few meters from the busy highway. No retenes either out this way!
Ahumadero means ‘smoker’ in English and that is the premise of this taco place, located at the glorieta in Francisco de Montejo where the ‘mestiza’ statue is.
Parking is a challenge, but if you drive around the block where the OXXO is, you will find plenty of street parking.
The menu is simple, a few cuts of pork, served in tacos or in tortas, and all smoked. The BBQ sauce is delicious and everything is home-made. There are regular and blue corn tortillas that accompany the melted cheese aka queso fundido, which is made with a tangy cheese and not the bland tasteless glop that so often passes for queso these days at other taco places. The frijoles appie is also delicious, hearty and on the sweet side like you would find at a BBQ kind of place.
In keeping with the September, mes de la patria theme, there will be pozole, also featuring smoked ingredients, available from today on and possibly to the end of the month if the demand is there. The Critic got to sample this pozole and it is fantastic, thick with chunks of meat and hominy corn and a tasty, satisfying broth.
No alcohol, just homemade regular and in-season fruit horchatas, jamaicas and the usual assortment of refrescos embotellados.
Prices are very reasonable and a filling meal can be had for a couple hundred pesos, for two to four people, depending on your appetite.
The Casual Restaurant Critic had the opportunity to spend a Sunday afternoon near Izamal and so it was only logical that lunch should be had there. Instead of the usual and 99% excellent Kinich it was decided, with the Better Half’s acquiescence, that the newer Zamná, which has somehow appropriated the entire serving staff originally working at Kinich (how did THAT happen?) should be given a chance.
Located just near the edge of town, where the ‘paint your place yellow’ memorandum somehow failed to arrive, the Zamná restaurant is an attempt to recreate the same atmosphere as Kinich, with mixed results. There are artesanias for sale, there is a giant palapa roof, there is an hipil-clad Mayan lady making tortillas in a separate hut along with a young man grilling the poc chuc and the servers are all women, able to maneuver giant trays of food and drink to their guests.
But somehow, the atmosphere is lacking. There is something missing here and it is hard to pinpoint exactly what it is – maybe a lack of interaction with the friendly-enough staff, who are mostly efficient, but not particularly charming. The actual space is a long an unremarkable rectangle and the music is all trio but the overall feel is… meh. If you are going to copy or emulate the already very successful brand that is Kinich, you are going to have to try to make it better, not just the same or almost the same.
The food you ask?
The food is fine. Better Half had the pipian de conejo, served only on Sundays which was quite good and the Critic had the queso relleno, which his go-to dish to evaluate Yucatecan restaurants, due to its complexity and the facility with which one can get it wrong (like at the over-rated Hacienda Ochil, where the dish is quick to arrive at your table and has seemingly been microwaved) and here, the platillo tipico was very good, but not better than, Kinich. Or Teya, where it is excellent.
Sikil pak dip was excellent, as were the empanadas, crunchy on the outside and melty cheesy inside.
Here are some photos of the food and restaurant and in the Critic’s opinion, visitors to Izamal are well-served by sticking to Kinich.
Many people have recommended the Critic visit Los Frailes, a pretty Yucatecan restaurant located in the village of Conkal, somewhat off the highway between Merida and Progreso.
With the always charming Better Half and on this occasion accompanied by members of the Vergara family (Sofia’s long lost Atlanta relatives) the Critic sampled the cuisine in the name of research and for the benefit of his 21 readers.
Upon arriving, an unsmiling, perhaps apprehensive, person of the male persuasion awaited to welcome the group with the question “Have you been here before?” said not as a welcoming comment but rather as a prelude to the next sentence which was “it’s that we don’t accept credit cards”.
OK, good to know and nice to see you as well.
The restaurant has an outdoor terrace and a small-ish interior which features air conditioned and enough hard surfaces to ensure a high level of noise which is always unpleasant and as the weather was conducive to outdoor dining, a table on the terrace was chosen.
Service was adequate and the ambiance pleasant. The food, which is traditional Yucatecan cuisine, is varied and offers all manner of classics as well as some the Critic hadn’t heard of before like the niños envueltos which are stuffed cabbage rolls that one can suppose look like children wrapped in green blankets, if those children were then covered with some sort of sauce.
The photos will show that each of the food items is very attractively and artfully presented but in the Critic’s never humble opinion the taste of these pretty morsels was somewhat lacking. Better-tasting Yucatecan food has been enjoyed at the Principe Tutul Xiu in Mani or Kinich in Izamal. Even the uneven Chaya Maya in downtown Merida has better-tasting food. Not to say it was awful – it wasn’t. It just wasn’t great.
SOMA, run by the talented Alberto and dulce Linde, is a restaurant that really stands out from Merida’s other restaurant offerings not just because of the food, which is truly extraordinary, but also the warm and fuzzy (and authentic) attention you get from the owners and staff alike.
The Critic won’t get into an entire review again, because it is just as good as ever and the new Merida location is a blessing to those who live in the formerly white city and are too lazy to trek out to Chelem (that location is closed by the way – sorry beach people).
On this occasion, Better Half and the Critic made it simple. Looking at the appetizers, it was decided to just order one of each. Six in total and each one better than the last. The grits with Spanish chorizo and sauteed shrimp were outstanding and Better Half raved about the calabaza soup, a creamy concoction bursting with squash flavor. The salad with real oysters and Spanish chorizo, the warm bread and butter, the ginger peach tea – everything was absolutely scrumptious.
This restaurant is heads and shoulders above what some of the more ‘famous’ restaurants in Merida are offering, no offense.
Directions to this restaurant (in a car) are below the photos. Note that there will be a Christmas Eve day serving as well as New Years Day brunch. What a perfect way to start 2015, ¿no creen?
Coming north from el centro along Montejo, turn left at the Burger King fountain and the silly underpass. Note: you need to get in your right lane to do the roundabout and make that left. Proceed to Calle 60, where you will turn right. At the calle 21 lights (car wash on your right), make a left, cross the train tracks and calle 60 and straight ahead on calle 21 for a block to where the trees are. SOMA is on your right.
Coming south on Montejo from the beaches, turn right on calle 21 (burnt out Parisina textile store and Waldo’s on your right) and proceed to the lights at calle 60. Go straight over the train tracks and 60 and then about a block down, where the trees are, is where SOMA is, on your right.
After a while, you tend to get a little tired of the same old same old when visiting Yucatecan food restaurants, so it came as a nice to surprise to find yet another Merida restaurant offering all the same recipes, but with a twist: a novel and appealing form of presentation!
El Manjar Blanco is owned and run by some nice people loosely related to a local legend in the newspaper business: Antonio Peraza aka Tony, whose smart, funny and biting social commentary in the form of political cartoons are featured in the Diario de Yucatan newspaper. No politician or businessman, no matter how prominent, self important or powerful, is immune to the barbs and jabs that come out of Tony’s talented inkwell. The Critic only mentions this because when you enter the restaurant, you will notice a lot of familiar (if you peruse the local newpapers at all) art on the walls.
Once you order the food, you will see what the Critic is talking about in terms of the presentation of each platillo, Yucatecan cuisine classics all, from luscious papadzules and crunchy smoked longaniza appetizers to cochinita, queso relleno (the Critics personal favorite) and lomitos de Valladolid. They are all there, and they are all not only pretty to look at and photograph, but also taste as good as they should.
Service is very friendly and adequately professional and the prices are well within the bounds of reason for what you are getting.