http://www.chow.com/boards/55 Sun, 24 Dec 2006 22:49:26 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/354161#4306533 One advantage you will have in Sinaloa is that you are in the raw seafood destination in Mexico.Find a good stand that does aguachiles, callo de hacha, molcajetes de mariscos,tostadas de abulon,manitas de jaiba, ostiones, almejas, pata de mula, ceviche de camaron crudo, tostadas mixtas de mariscos crudos, etc. Sinaloa is the Mexican sashimi capital of Mexico, raw seafood from the Pacific and Sea of Cortez. Go to the only "agave azul" distillery in Sinaloa, Los Osuna. The mariscos shacks aren't heard to find, there are several on the malecon by the Caliente, I mentioned one above.There's another called El Toro on Raphael Buelna across from the Mega, these will be open in the mornings to mid-afternoon.You won't find mariscos stands at night.There are also many creative cooked shrimp dishes like camarones culichis and mignon de camaron. There are loncherias, cenadurias, and fondas that will have traditional Sinaloan dishes like enchiladas del suelo, chilorio, asado mazatleco, frijoles puercos, cabreria(sinaloan steak cut),menudo blanco, and so much more. Your in a touristy place but there is great stuff to be had if you look a little, but for "raw" seafood, there is no better tradition in Mexico.The best shrimp you've had in the Yucatan is likely from Mazatlan, with the largest commercial shrimp fleet in Latin America, and the aguachile is the cadillac of raw shrimp. Suerte! Provecho. Thu, 08 Jan 2009 08:15:08 GMT http://www.chow.com/topics/354161#4306533 http://www.chow.com/topics/518461#4306295 I don't want to sound harsh, but it seemed like all of the above. While some dishes showed creativity, we felt that in general we received poor value for the price. Service was perfunctory and disinterested. When we asked questions about where the fish was from we didn't get much info. and the servers just seemed like they wanted to drop the plates and flee... Thu, 08 Jan 2009 04:39:38 GMT http://www.chow.com/topics/518461#4306295 http://www.chow.com/topics/585351#4305554 Playa's avenidas are numbered in increments of 5, from 5 to 40, ( so there is no ave. 14) plus an avenida 1 that begins at calle 8, and goes north. Calles are all even numbered, with the single exception of calle 1 sur, the only e-w street between Ave. Juarez and the airport runway. (so there is no calle 3) Describe the restaurant, or places near to it, and we can be of more help. I think I know the resto on highway 307 N of Tulum that you speak of; slopes down to the right, with some old trucks and outbuildings? I'm not sure it even has a name, but it has AMAZING tacos. Pulled pork, chicken mole, cheese- stuffed/battered jalapeno, and as you say a wonderful selection of fresh salsas in molcajetes. Wed, 07 Jan 2009 23:52:54 GMT http://www.chow.com/topics/585351#4305554 http://www.chow.com/topics/581634#4305382 Is there anything wrong with the word "comal"? Because that´s how i call this type of pans...In Sonora they make the biggest flour tortillas, the señoras wake up at 5am to place the loggs, because making them with a gas or electric stove would be like cheating. It is a real art because they make them using only their arms and hands, no roller pin, and much difficult than making pizza because these tortillas are super thin. The huge comales neeeded to make these tortillas were not sold, at least not then, so this comal was made by the man of the house using the bottom of a "tambo"....i don´t know the term in English but those are the metalic big containers used to transport oil, cylinder shaped. These comales are also used for "discadas". The cookie sheets, used to bake coyotas, etc... are made also using a smaller metalic container, those are rectangular, some 50 cm high. Wed, 07 Jan 2009 22:55:27 GMT http://www.chow.com/topics/581634#4305382 http://www.chow.com/topics/564011#4303077 Here are photos of Casa Amorita. Wed, 07 Jan 2009 07:37:28 GMT http://www.chow.com/topics/564011#4303077 http://www.chow.com/topics/377056#4303043 We were just in PV this past week and had a terrible experience at The Red Cabbage. We ordered the chef's choice which was paired with a tequila first and glass of red wine with the second course. The waiter literally slammed the drinks on the table unceremoniously together before the tepid and overly salted "peanut soup" arrived. When I asked what kind of wine was being offered, we got curt, uneducated answer - "from Chile." Thinking that wine wasn't something they focused on, we asked what tequila they served us and the response was a bottle being thumped on the table angrily. We had local friends upstairs and when we approached the stairway to visit them, we were stopped by Madame Lola who refused passage. In short, it felt like a tourist trap where gringos are sequestered to the downstairs, and locals the hallowed upstairs. So we asked for the bill and left before the second course was served. Very disappointing, considering the reputation. The best restaurant we did find in PV, however was a tiny 6 table Spanish Tapas bar 2 blocks up from Matamoros....will find the card and list the name here tomorrow. Stunning, authentic and worth the hour wait. We also experienced Barcelona Tapas. The paella was outstanding, the sangria good, but the tapas, were huge plates and not memorable. The view was incredible. The service; our server was Juan.....was truly some of the best we've experienced anywhere in the world (and we are big travelers). We also liked Casa Elena. It's the oldest continuous service restaurant in Old Towne. romantic patio. The Conchita Pibil (sp?) was piquant, balanced and absolutely gorgeous. The ceviche served on the beach at Jalapa was also memorable, even though Don Julio was dancing under our palapa all afternoon. :) Wed, 07 Jan 2009 07:10:05 GMT http://www.chow.com/topics/377056#4303043 http://www.chow.com/topics/565899#4302700 any favorites in Cabo/Pedregal area..walking or short drive for other options? Wed, 07 Jan 2009 03:45:21 GMT http://www.chow.com/topics/565899#4302700 http://www.chow.com/topics/555535#4301688 If anyone can offer suggestions on nice but more affordable accomodations than The Tides, I'd really appreciate it. We're trying to plan our wedding down there, hoping to have 80-100 people come down but most of them won't be able to afford The Tides. Feel free to email me direct with any help you could offer - lodging, restaurants, anything would help. Thanks, Joe mofo313 at yahoo Tue, 06 Jan 2009 22:12:41 GMT http://www.chow.com/topics/555535#4301688 http://www.chow.com/topics/585161#4301376 Street, I have some specific questions that would help on my next trip, If you dont mind could you please send a reply to masaassassin@gmail.com. Thanks Tue, 06 Jan 2009 20:56:00 GMT http://www.chow.com/topics/585161#4301376 http://www.chow.com/topics/584679#4299875 CORRECTION: Mercado El Pochote is at the west end of Calle Gómez Farías, not García Vigil. Tue, 06 Jan 2009 12:10:04 GMT http://www.chow.com/topics/584679#4299875 http://www.chow.com/topics/261204#4299180 Just got back from a wonderful week in Cozumel. We stayed at an all inclusive but managed to have a few much-needed meals outside the resort. Had a light lunch between dives at the restaurant on Palancar beach. Fresh, large portions of guacamole and good chicken tacos but the service was particularly slow. As per chow suggestions, we tried La Choza for dinner. Our table shared the chicken mole, the chicken with spicy yucatan black sauce, and beef and chicken/shrimp fajitas. Although the mole was pretty tasty with an excellent bitter flavor, we found every dish to be extremely oversalted. The yucatan sauce was a salty, watery pool surrounding the chicken and the fajita meat seemed to be done with some sort of chile powder rub. Each meal came with a starter soup - either fish or chicken noodle. The chicken soup was decent and the fish soup slightly better. The restaurant had a nice, casual atmosphere and was packed by 7:30 with both locals and tourists (friday night). We had a memorable late lunch at Coconuts on the east side of the island. We started with the day's special, jalepeno poppers, which I found to be overly cream cheese,y but they're not really my thing. We had the chicken quesdillas (plate of 3), the conch ceviche, beef fajitas, and beef nachos. They also brought out an extremely hot salsa accompaniment. Excellent food, beautiful view on a cliff overlooking the ocean and delicious, strong margaritas. Definitely worth the trip. Tue, 06 Jan 2009 02:31:51 GMT http://www.chow.com/topics/261204#4299180 http://www.chow.com/topics/574889#4298049 Thank you, ginger is a great add on to this very open recipe. I like to make variations with a basic theme. Mon, 05 Jan 2009 20:27:35 GMT http://www.chow.com/topics/574889#4298049 http://www.chow.com/topics/580456#4297966 Juliet and I agree, its no big deal. Get the Lyncott which is "cream for whipping" and does a great job. Superama in every neighborhood in the DF> Mon, 05 Jan 2009 20:04:42 GMT http://www.chow.com/topics/580456#4297966 http://www.chow.com/topics/582739#4297493 Well I'm not well organized and my thoughts come as mini after thought explosions. One more tip is to buy the book Good Food in Mexico City by Nicholas Gilman who gives maps, addresses and phione numbers. You can get an advance peek by going to his web site: http://www.mexicocityfood.net/ Mon, 05 Jan 2009 18:06:57 GMT http://www.chow.com/topics/582739#4297493 http://www.chow.com/topics/544460#4297471 If you still have time get the book Good Food in Mexico City by Nicholas Gilman. Check out his site http://www.mexicocityfood.net/ Mon, 05 Jan 2009 18:01:44 GMT http://www.chow.com/topics/544460#4297471 http://www.chow.com/topics/583227#4297419 What fun! How many Chow Hounds are going? This is a Mexico City original that is now in the city of Queretaro and not to be missed. Order the sopa de natas that has nothing to do with soup, and is a true convent recipe made famous here. And here they do open late. NICOS Especialidad: Mexicana - Mexicana Telefono: 01 _442_ 212 6617 Direccion: Blvd. Bernardo Quintana Arrioja 506 QuerÉtaro,QuerÉtaro Referencia: entre Membrillo y Av. Constitución Horario: Sáb. Dom. y Lun. 7:30 a 20:00 hrs. Mar. a Vie. 7:30 a 22:00 hrs. For more info, addresses and the such go to http://www.restaurantesdemexico.com.mx/resultado_busqueda_index.php?municipio=-1&estado=22#IDEstado:22:Municipio:-1:Localidad:-1:Tipo:14:ID_subcategoria_comida:-1 Don't know the reps of the ones listed will try to get some. Buen provecho! Mon, 05 Jan 2009 17:51:13 GMT http://www.chow.com/topics/583227#4297419 http://www.chow.com/topics/583490#4297285 For superior chocolate and to browse all things relating to food preparation I enjoy Belle Cuisine and Euro Bakery, which is very serious and great fun for all else. Euro Bakery on Niza No. 76 Col. Juárez C.P. 06600 México D.F. Tels. 5511 2499, 5511 7369, 5511 9477 Fax 5511 6765 http://www.eurobakery.com.mx Also but in Polanco :: BELLE CUISINE Arquimedes 26 Col. Polanco C.P. 11560 México D.F. TEL: (55) 5280-4621 Mon, 05 Jan 2009 17:08:44 GMT http://www.chow.com/topics/583490#4297285 http://www.chow.com/topics/584013#4295984 Previous thread.Hope it helps. http://chowhound.chow.com/topics/558740 Mon, 05 Jan 2009 02:14:42 GMT http://www.chow.com/topics/584013#4295984 http://www.chow.com/topics/584923#4294347 Has anybody been? How was it? Sun, 04 Jan 2009 15:14:29 GMT http://www.chow.com/topics/584923#4294347 http://www.chow.com/topics/581647#4294263 I don't think you would be disappointed in the Grand Velas. Unfortunately if you're not staying at the hotel the prices for Puerto Vallarta are at the highest end of our most expensive restaurants so it doesn't get a lot of local reviews. It's also a relatively long way from downtown. However that said it is as beautiful as the pictures on their website. In my one dinner there at Piaf the food and service were excellent but did cost 3500 Pesos for three. Sun, 04 Jan 2009 14:17:11 GMT http://www.chow.com/topics/581647#4294263 http://www.chow.com/topics/581176#4293673 Many thanks for the terrific suggestions. We're leaving in a few days. Very much looking forward to the visit! Sun, 04 Jan 2009 03:08:15 GMT http://www.chow.com/topics/581176#4293673 http://www.chow.com/topics/584381#4293481 To correct the record, I confused the Mayakoba, where I attend the annual golf tournament, with a nearby resort where I stayed for a wedding, that had the obnoxiously priced breakfast buffet. My two Mayakoba experiences were positive, and my recos in Playa are current. Sun, 04 Jan 2009 01:31:51 GMT http://www.chow.com/topics/584381#4293481 http://www.chow.com/topics/539459#4293028 Try baja cantina in the marina, good and cheap and if you like sushi go to Sushimania just near cabo Wabo very delicious food and reasonable prices Sat, 03 Jan 2009 22:05:10 GMT http://www.chow.com/topics/539459#4293028 http://www.chow.com/topics/572408#4292991 Brown´s Private Services, Good prices , Great service. www.brownsprivateservices.com and for concierge services www.cabovc.com, for dining www.diningincabo.com, for a nice guide www.loscabosguide.com. Have a great party! Sat, 03 Jan 2009 21:53:41 GMT http://www.chow.com/topics/572408#4292991 http://www.chow.com/topics/480025#4292955 try Brown´s Private Services, they can help you with everything since finding a villa, chef, etc, they have an Event Planner that will help you planning all the little details, www.brownsprivateservices.com Great service, good prices. Sat, 03 Jan 2009 21:40:21 GMT http://www.chow.com/topics/480025#4292955 http://www.chow.com/topics/584572#4290905 Great report! I second marik's appreciation of the super chilled La Victoria beer. Also, there are a couple nice Gelato places around Zihuatanejo, which definitely helped with the cooling off. Sat, 03 Jan 2009 00:31:32 GMT http://www.chow.com/topics/584572#4290905 http://www.chow.com/topics/354760#4288309 We were at El Biche Pobre yesterday afternoon, and although the price of the botana surtida has gone up to $85 pesos pp, it's still a tremendous deal. It was more attractive and tastier than that we had years ago, on our first visits. There were small bowls or "molcajetes" of salsas on the table, but for me, the best condiment was the pickled dried red chiles. They tasted a bit like chipotles but not as picante. I found the address for Vieja Lira: Pino Súarez # 100, Centro. Thu, 01 Jan 2009 23:43:21 GMT http://www.chow.com/topics/354760#4288309 http://www.chow.com/topics/476901#4287358 Remember that the higher-end restaurants in San Miguel are pretty much designed for the foreign (and primarily American) tourist. Menu offerings tend to be dumbed down, watered down, and tasteless. Link: http://www.mexicocooks.typepad.com Thu, 01 Jan 2009 15:40:01 GMT http://www.chow.com/topics/476901#4287358 http://www.chow.com/topics/581379#4284398 Tonight we wanted something lighter, so we walked out of the Hotel Imperial, turned east on 4 Ote, left and north at the next corner, 6 Nte, I think. The block had several places offering comida corrida. (This was like at 5:30 p.m.) We picked the one that was packed with people. It''s called "El Paraiso". There was a column "A" of choices at $35 and a column "B" for $40 MXN. Unfortunately, the Puerco en Pipián had run out. So I had instead the Enchiladas Poblanas, preceded by a light Consomé de Pollo con Verdura, a plate of Arroz Rojo, and followed by a very light gelatina dessert. My wife had much the same as I, except she chose Mole Poblano de Pollo. Came with tortillas AND bread, but I ate neither. There were supposed to have been frijoles, but we didn't miss them when they didn't come. We drank an agua de durazno, which was neither bad nor great, and tasted like it came from a concentrate or flavor powder. It wasn't a big deal, but it was very pleasant, and the lady who served us made sure we had everything we needed. After, we walked around Centro, first stopping by 2 or 3 dulcerías to sample and buy some items. At one I bought a "múengano", a ball of bread cubes stuck together in the manner of a popcorn ball. I haven't tried it yet. There are other shapes of these. On the way back to the hotel, I went into the Panadería San Pedro, and amongst the usual baked goods were unusual bread rolls. One had the shine of a bagel but was coiled in a spiral, and sprinkled with what looked like salt. A pretzel!? I bought a flour-dusted roll that vaguely resembles a bialy, without the dimple. The lady at the counter said it was a "pambazo". Not like the pambazo chile-dipped, fried tortas I've known. There were also flattish, dense looking rolls with sesame seeds on top, indented or partially cut in several more or less parallel lines. It was all intriguing, but there was no way we could eat them all, so we limited our purchase to the "pambazo" and some regular pan dulce. Wed, 31 Dec 2008 02:10:55 GMT http://www.chow.com/topics/581379#4284398 http://www.chow.com/topics/576926#4283347 I have now fulfilled my cemitas wish. We walked the long walk to Mercado del Carmen, and after reconnoitering this relatively small mercado, wound up at Cemitas Las Poblanitas. Just behind it is the smaller Cemitas Evita. The activity is astounding. The first thing that calls one's attention is the irregular punding of the 4 or 5 girls pounding and breading milanesas. Next is the visual impact of countless cemitas rolls split and laid out on a long, stone counter, with a sandwich maker opening and spreading avocados on the bottom half. Eyecatching also are the pans of pickled pata de res, chiles jalapeños, chiles chipotles and marinated rings of onion. At the end of the work area nearest us, 3 guys did nothing but bag up pickled jalapeños and onions, for takeout orders, I suppose. From time to time, the milanesa pounders would step away from their labors and take a break, after huge plastic bags of milanesas were carried off to somewhere to be fried. (?) I ordered haphazardly: a cemita of milanesa, jamón (really what we in the U.S. would call pressed ham), and quesillo; aguacate, of course; plus a Sprite. My wife abstained. The sandwich arrived, sin chiles, sin pápalo and no side plate of pickled coliflor, etc. (I noted that at the table next us were seated two paramedics, (big guys, too), chowing down massive cemitas. I figured that if trained medical personnel ate there, it must be healthy.) When the waiter came back, I requested the missing condiments and he soon returned with them. The pápalo was more subtle than I'd expected. It was something like (although not exactly) a cross between watercress with a touch of cilantro. Peppery, slightly bitter and lemony. http://www.freshcutherbs.com/herbofthemonthpapalo.htm The pickled coliflor was crisp and tart. I skipped the jalapeños. The chipotles were sufficient heat. I piled the pickled onions and pápalo on my cemita, but restrained the chipotles to only 3. The sandwich is a masterpiece of excess. It was a great experience, but I seriously doubt I'd order one of that magnitude again. I couldn't finish it, leaving about a third. The milanesa was the least interesting part; better for its chewy texture than its lack of taste. But, overall, I recommend visiting Las Poblanitas at least once, for the intense visual, auditory, and taste experience it offers. Tue, 30 Dec 2008 19:52:24 GMT http://www.chow.com/topics/576926#4283347 http://www.chow.com/topics/583862#4283267 I am heading to PVR early next year. I would love to try some new stuff. I am willing to eat just about anything that I have not already tried. Anyone know of a seafood market or restaurant that would accomodate that? I also love the street food there and would love to hear any ideas on maybe a new vendor or about a vendor who has some "different" options. Thanks! Tue, 30 Dec 2008 19:22:26 GMT http://www.chow.com/topics/583862#4283267 http://www.chow.com/topics/583834#4282869 Ola! Our family (5 adults) wants to have NYE dinner in Playa del carmen. Can someone recommend a good restaurant? We are looking for fresh, flavorul food, fun atmosphere and good service! Since its NYE, we'd like it to be near 5th avenue so we can go out afterwards. We will be sure to post a review aftewards. Thx & happy new year! Tue, 30 Dec 2008 17:10:33 GMT http://www.chow.com/topics/583834#4282869 http://www.chow.com/topics/580376#4281740 Good authentic, inexpensive Yucatecan food is very easy to find in Merida. We have eaten at some of the higher end restaurants also, but you don’t have to in order to have a great meal. We enjoy eating at the food booths in Parque Santiago and the booths in the park at the corner of Calle 47X60 several times without any problems. These are permanent stand and offer a good menu. Another good choice for meals are the cocinas economicas located throughout the city. A cocinas economica has a simple menu posted outside and is served in someone’s house to a small restaurant that seems to change daily and is very inexpensive. Of course you can always go to a “local” cantina and try some free plates of Botanas with your cold beer. The place we like the best, (and have tried several times without a disappointment) is Marlin Azul on Calle 62 between 57X59. It is a small place with only 4 tables and 8 stools at the counter. They only serve seafood. Our favorite is the fish fillet served many, many styles and is only $40 pesos and comes with salad and rice! We have eated plenty of diverse places for the past two weeks, and our health is great with no problems.......so far! Buen Provecho Firefly Tue, 30 Dec 2008 03:45:47 GMT http://www.chow.com/topics/580376#4281740 http://www.chow.com/topics/582437#4277679 hey there im a danish chef who lived in cancun some month... and alot of good authentic food is found there... but also alot of "turist traps".. in the hotelzone everything is a bit more expensive than if u go to cancun centre! but still.. the mexican people are very proud of there food.. so it cant go that wrong! depends where u stay.. go for the taco el pastor!! my favorite! Captain's Cove is another well known cancun rest.. everybody "allmost speaks english" so no worries!! in the hotelzona for sure! also to mention a nice place is allthough a thai rest.. located in the lagoon.. but very nice! allways look for places alot of people are diníng.. if u see a place thats empty.. dont go!! hope that was a little help! enjoy your stay! Sun, 28 Dec 2008 18:30:08 GMT http://www.chow.com/topics/582437#4277679 http://www.chow.com/topics/454580#4276728 http://www.yucatanliving.com/news/noma-redzepi-nectar-merida.htm Sun, 28 Dec 2008 02:21:43 GMT http://www.chow.com/topics/454580#4276728 http://www.chow.com/topics/267737#4276370 I missed this useful post until now, as it got categorized under "International". ¿Por que? I got a couple of photos last February of the pickled fruits and vegetable stands, but one in El Llano. http://picasaweb.google.com/lh/photo/TIM3mFSEorJZ5fyh0iERzg?feat=directlink And a couple more like that. Sat, 27 Dec 2008 22:29:53 GMT http://www.chow.com/topics/267737#4276370 http://www.chow.com/topics/582752#4273795 Veggo: Thanks for the tip. We are a lot more sorry for the folks who live there, for sure. Fri, 26 Dec 2008 14:56:06 GMT http://www.chow.com/topics/582752#4273795 http://www.chow.com/topics/576408#4272847 I lived in Puebla for a year and was on a BUDGET big time so my suggestions are from that experience. I just wrote it on another post, but I'll copy and paste for this one. Mexico has amazing food (bad service usually, but that's b/c customer service isn't a high priority and the workers' rights really suck, as well as class dynamics). I won't lie, after being in Mexico for a year and a half, I really did miss the variety of the immigrant nation (in my case the US) cuisine selection (Chinese, lebanese, french, indian, etc.), but still think Mexican food is stellar IN Mexico. In Puebla, I would recommend a place specifically for comida corrida about 5-10 minute walk from the zocalo. I hope it is still there and the setting is lovely on the cheap. They would often get away from the comida corrida typical stuff and have things like chicken in an orange almond sauce or cilantro creme soup or chayote stuffed with dried fruit and nut cream compote. No kidding all for roughly 35 pesos when I was there a year ago. In addition to the soup, salad, dessert and agua natural. The directions are as follows: From the north end of the zocalo, take Palafox y Mendoza east until you reach 4 Norte (about two blocks from the middle of the zocalo). Turn left on 4 Norte. Take 4 Norte until you get to 8 Oriente (a wild street that isn't too safe going westward, but fine right around there- I used to live on this street and loved it, but be careful of the crazy bus drivers). Make a right on 8 Oriente. The place is on the south side of the street (the direction from where you'll be coming), has large wooden doors that open into an orange courtyard with roughly 5 tables, a coffee bar and usually art showcasing. I'll be going there for my annual pilgrimage back to Puebla in just a week!! Thu, 25 Dec 2008 18:51:02 GMT http://www.chow.com/topics/576408#4272847 http://www.chow.com/topics/570209#4270421 Orale, nos vemos pronto!!!! Wed, 24 Dec 2008 04:25:52 GMT http://www.chow.com/topics/570209#4270421 http://www.chow.com/topics/581423#4270364 Public transportation is iffy at best on Christmas Day, and Tlalpan is a very long way from the beaten tourist path. I wouldn't want to depend on taxis or the tren ligero for getting there and back on Christmas afternoon or evening. Link: http://www.mexicocooks.typepad.com Wed, 24 Dec 2008 03:56:25 GMT http://www.chow.com/topics/581423#4270364 http://www.chow.com/topics/581281#4267477 You may inquire about Casa Magna. The two ladies who completed Pablo Escobar's mansion did a creative job, and rooms & suites vary enough to handle your tribe. It's on a magnificent slice of perfect beach, about 1KM south of the ruins. $$$ Tue, 23 Dec 2008 01:56:34 GMT http://www.chow.com/topics/581281#4267477 http://www.chow.com/topics/582074#4267438 I suggest Yaxche which is the best Mayan (actually the only Mayan) or Negrosal, which has a glass floor and a wine cellar and tasting table below, and the best dry-rubbed grilled octopus you will ever enjoy. Fun places with good food like Babes will be a madhouse. Tue, 23 Dec 2008 01:40:24 GMT http://www.chow.com/topics/582074#4267438 http://www.chow.com/topics/564079#4266672 I hear ya on the places down there by the beach. Plus it might have gotten better (I've been going down there once a year or more for 20 years), but its always killed me how all that fresh seafood is mercilessly overcooked. Ya gotta eat like the locals to do okay. they love grilled chicken in baja, so if you see a chicken restaurant, give it a try! Those places are swarming with locals,and I havent been to a bad one yet. Its simple grilled chickens with beans, tortillas and salsa. You can get it to go, and eat with Pacifico.. There is super chicken, golden chicken.. i never had a bad meal tho its simple. My parents have taken me to one touristy place that was overpriced, but at least tasty. Its called Mama's and is on the west side of the touristy area roughly across the street from the place that has a giant ship coming out of it. Mon, 22 Dec 2008 20:44:12 GMT http://www.chow.com/topics/564079#4266672 http://www.chow.com/topics/582071#4266048 My husband and I just returned from a 6-day anniversary trip to Oaxaca. Since the first and last days were transit, we spent just 4 days on the ground, but feel like it was longer. We managed to pack so much in, and everything was memorable. We stayed at Casa Crespo, a small B&B in Oaxaca City (on Crespo at Bravo, I think). We were about a 10 minute walk from the zocalo (town square) and about 7 mins walk from Santo Domingo (the Camino Real hotel area). We thought the location was very good for walking and we felt safe walking there at night. In fact, we felt safe in Oaxaca period. For the first two days, we took cooking classes with Oscar Carrizosa, the owner of the B&B who had been a terrific help with we made our initial plans; very quick with the email responses. We walked to the nearby markets (very clean, featuring fresh poultry/meats, hand made quesos, lovely produce) with Oscar and he explained what all the different herbs were and what we could substitute for them back in the States. Then we saw a local mill/grinder where chilis, chocolate, and more were ground. Fascinating to watch; made for some good photos. Back at Casa Crespo, we proceeded to cook an outrageous lunch each day consisting of 2 salsas, our own handmade corn tortillas, guacamole, soup (black bean one day, squash blossom the other), appetizers (quesadillas, fried squash blossoms with queso fresco and epazote, poblanos in crema), chicken in mole (one days coloradito, the other almond/tomato), ice cream (oaxacan chocolate one day, rose petal the other) and little fruits boiled in syrup, plus a fresh drink each day (maracuya one day, horchata the other). Needless to say, we ate very well at lunch and had no room for dinner either day. The next two days we were typical tourists, but I have to say the cooking lessons were fun, educational, and very grounding. We felt like we left with much more than just tourist photos to show for our vacation. Mon, 22 Dec 2008 17:32:38 GMT http://www.chow.com/topics/582071#4266048 http://www.chow.com/topics/567060#4264307 Just got back from a couple weeks in Merida. We actually met David, but were not participating iin his class. I thought Almendros was ok, not at all blown away. Really liked Restaurant D'Al at Calles 53X54. Very small, inexpensive. Loved the shrimp cocktail. There is a new place, La Choperia, on Calle 56 between 53 and 51. Lots of good grilled meats and an attractive space. Fabio, the owner, was there and he is a very gracious host. Invited us to the Grand Opening, etc. Had a great grilled fish lunch at La Playa in Chelem, the water not more than 15 feet away. Carlos is the owner there, speaks excellent English, used to run a restaurant across the street from one of Rick Bayless's places in Chicago. If you are in town on a Saturday night, be sure and go to the fiesta at the romate at the base of Paseo de Montejo. There are several excellent food stalls there, including the Taco Lady. If you go, you'll know who I'm talking about. Have a great trip--were heading back for a month in February. Sun, 21 Dec 2008 21:46:36 GMT http://www.chow.com/topics/567060#4264307 http://www.chow.com/topics/579653#4258266 Sound great thank you for mention it :=) Fri, 19 Dec 2008 02:18:30 GMT http://www.chow.com/topics/579653#4258266 http://www.chow.com/topics/574460#4257831 O'Charlie's? Don't you mean Caso O's? Thu, 18 Dec 2008 22:48:54 GMT http://www.chow.com/topics/574460#4257831 http://www.chow.com/topics/581150#4256650 Big thanks to linzercabo for suggesting La Taberna di Don Roberto in this thread: http://chowhound.chow.com/topics/518461 Looking for any other tips folks have on the best eats in and around LB. Thu, 18 Dec 2008 17:00:04 GMT http://www.chow.com/topics/581150#4256650 http://www.chow.com/topics/463332#4249915 My beau and I will be at the River Cafe on NYears Eve. We are coming to see a Flamenco duo named Willie and Lobo who I've not yet seen, but my love has followed over hill and yonder. My first time in PV and looking forward to bumping into you all there! Look for two people in their mid 40's who look younger and are madly in love....that'll be us! Tue, 16 Dec 2008 07:07:32 GMT http://www.chow.com/topics/463332#4249915 http://www.chow.com/topics/578501#4249898 You are definitely a heavy, hermano.Thank you for your contribution.YOU get this place.This is exactly what Agnes was saying, the saltiness and mineral terroir, when balanced, is beautiful and pure Baja. I can see that you've dug around and have really experienced the best Baja has to offer.I know the cheese market you speak of, next time grab yourself a codorniz de la carreta.Saludos. Tue, 16 Dec 2008 06:53:36 GMT http://www.chow.com/topics/578501#4249898