Any recomendations, in Manzanillo. It doesn´t matter if it is expensive or cheap, mariscos or steak, Mexican or French....as long as the food is good. I really need some advice because i haven´t been able to find anything about Manzanillo. Should i bring gorceries and a stove?
I´m back and this is my report: we stayed at Brisa del Mar, a Best Western, very nice and quiet, and the beach was perfect for swimming. Breakfast was included, which was super good compered to other breakfast buffets at other 4star hotels. We got a "villa" with a kitchenette, so we only had lunch outside the hotel. We went twice to Doña Concha...the 1st time we went to a very simple location next to a school, we had snail and gorra (this is a local yellow scalop) cocktail and shrimp aguachile, the shrimps were so fresh and clean, but this was more like a carpaccio, it was not an aguachile at all, very thinly sliced shrimp, cooked with lime juice, and slices of cucumber, that´s it, no Valentina sauce, no cilantro. Next day we went to a different location of Doña Concha, nicer, and order pescado sarandeado, again, what we got was good but it was not pescado sarandeado, it was pescado a la talla. To my knowledge, pescado sarandeado Nayarit style has a sauce made with soy sauce, lime juice, butter, minced garlic, slices of lime, onion and tomato are place over the skin so it doesn´t stick. It is cooked barbecue style using mangle wood. Sinaloa style is the same but they add mayo to the sauce. For a la talla a sauce made with garlic, chile ancho and guajillo is spread on the fish and is also grilled with mangle wood, and this is what we got at Doña Concha. The red snapper was very fresh, i asked the waiter why the skin wasn´t cleaned, and she told us that otherwise the skin would stick to the rack, slices of lime, tomato and onion would prevent this....anyway.........On our way back, we had lunch at Los Naranjos in Colima, Colima. The waiter was from Mexico City and told us that molletes in Colima are bolillos with butter and sugar and our molletes are called something else. We had pollo a los naranjos, very nice chicken with orange sauce, and being in Colima, the lime capital, we had lime pie. It was soooo gooood, the crust was in fact a cheese cake, the lime filling not too tart and broiled merengue on top.... We spend the afternoon in the beautiful town of Comala, there were many tourists shops that sell fruit "ponche"....which was really a fruit liquor. So, if you go to Colima always ask first because they name food different.
We stayed in Manzanillo for several days last October and really enjoyed dinner at El Fogon - specialty served in molcajetes. It's on the main strip and was about a 10 minute taxi ride from Las Hadas.
Bigotes is also very good for a relaxing lunch by the ocean, loved the ceviche there!
In Santiago on the main drag across from the shops beside the nursery is a baja fish taco stand which is fresh and great.Towards the city across from Marbella hotel,has chorizo and arrachera steak tacos,vaqueros has great steaks but so does Don Andres Ranch restaurant sort of back of the sorianna a few miles in
Best restaurant in Manzanillo is Tuscana on the beach with a very broad menu. Best seafood is Bigotes there are two on the beach I prefer the one just north of Tuscana (only restaurant with female servers). Best steak is Vaqueros at the traffic circle. There are a few new restaurants worth trying by the Marina in Las Hadas that are only known to a few.
Take a look at http://www.gomanzanillo.com/. It's not always current but has lots of information. With the recession some restaurants have closed or are closed for the slow summer season so phone ahead. Definitely don't need to bring a stove and groceries are readily available at Walmart, Soriana and Commercial Mexicana.
No, relax, plenty of great seafood in Manzanillo. They specialize in a ceviche that has diced carrots in it using limes from nearby Tecoman.Look for bust mariscos stands in the early part of the day. IN the afternoons and evenings look for fondas and cenadurias.
Sopitos(little ground beef sopes), pozole seco(dry pozole),tatemado(pork stew),chilayo(pork and vegetable stew),cuachala(corn dish), caldo michi(fish soup), and pescado a la talla(fish roasted over coals) are some of the treats.
Tuba(palm sap), bate, and tejuino(corn) are local fermented drinks.
Don't have specific restaurant recs, I was passing through twice and didn't take notes, but found excellent seafood. I've also tried Colima state cuisine in other parts of Mexico.
Great food. Happy eating.