It was their anniversary, it was very busy and the Critic won’t pass judgement on the experience he had this morning with the Better Half and several other, local guests. Breakfast was long, leisurely (not for the two waitresses desperately working the entire restaurant inside and out) and the food delicious. Good coffee too.
The space is cozy and attractive and chef Yohann kind in his attention to his guests.
A quick breakfast at Habanero’s which at 11 AM was surprisingly full of people. Better Half and the starving Critic had 30 minutes to snarf down a breakfast. Both had been here before and were always happy with the food and the service, and today was not disappointing at all.
The food is great and comes out of the kitchen fast, the salsas are still made to order (you pick the chiles and ingredients and they hand-grind them for you in a metate and the service has only gotten better with time. Everyone is friendly and people stop by the table check to see that everything is good.
Highly recommended for a filling breakfast or some real Yucatecan food at lunch. Valet parking too, if you are in a hurry.
Chilaquiles w mole and dos huevos
Salsa de tomate made to order with the chiles of your preference
Huevos with longaniza sausage. There’s enough huevos to feed a small village here
Is there someone out there who hasn’t realized that Huevos Motuleños are named after the town of Motul; birthplace of Felipe Carrillo Puerto, one of the more renowned governors of the state of Yucatan? Perhaps. The town of Motul actually got its name from the Mayan priest Zac Mutul, who founded the Mayan settlement there in the 11th century. But today we are not going to talk about history; we are talking about the eggs. Huevos Motuleños, which has a back story, apparently.
The story, as far I can decipher, is that Felipe Carrillo Puerto asked local restaurateur Jorge Siqueff to make him something for breakfast; something different. And this now iconic Yucatecan dish, served everywhere Yucatecan food is offered (and with as many variations as there are Yucatecan restaurants) is what he came up with. The version in Motul is probably the closest to the original, and starts with crunchy fried corn tortillas or tostadas, topped with refried black beans, topped with your choice of eggs (sunny side up, runny, scrambled) topped with a unique cooked tomato sauce that has chunks of (should be smoked) ham and peas.
Check out some video (in Spanish) on the subject of this unique breakfast item here and here:
This is how the Critic and his guests had this breakfast one morning a few days ago on the second floor of the Motul market and it is absolutely delicious!
The lady in the Mirador spot (photo below) was very friendly and offered free refills on the horchatas; and as if the eggs were not enough, warm frances (crusty french-style white bread) was brought to the table as well.
Total bill for a breakfast that will keep you energized for the whole day? $40 pesos before tips. That’s a little over 3 dollars, for those doing conversions.
The Casual Restaurant Critic had the luck to be advised of this once a month brunch event to be held at Casa Mexilio, in downtown Merida put on by remixto.com and hosted by the intrepid MexiChica and her hubbie.
Let it be said that to start a Sunday morning in a jungle patio with an exquisite Bloody Mary or a Guayaba mimosa is a hell of a great way to wake up in Merida, even with the 40-plus degree heat that is currently plaguing the formerly white city.
Highlights, after the Bloody Mary, were the Eggs Benedict, cooked to perfection and prepared not with ham but with a sabroso hunk of roast pork aka lechon, accompanied by a grilled tomato and some greenery. The french toast, made with rompope and served with a caramelized bacon and soft, mushy-sweet cooked bananas was delicious. So good were these two dishes that the Critic actually ordered both (and ate both, thank you very much). Federico Navarro’s coffee was strong, hot and fresh, silverware was sparkling new and the whole affair was like having brunch at someone’s home; someone who transforms fresh, local ingredients into marvelous mouthfuls in their kitchen and invites you over to sample them.