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Thursday, September 22, 2011

And Finally...The Food

Oh, the food at Sierra Lago. Cooking at home the past few days has been more than a let down.

Let us be clear: The food wasn’t designed to please a tourist’s palate. Mealtimes aren’t scheduled to match American’s preference. (Lunch at 2:30? Dinner at 8:30?)

As The Boy said, “This is the first time I’ve experienced Mexican food on Mexico’s terms.”

As I said, more than once, “I must stop eating – but I can’t.”

From start to finish, everything we were served was very fresh, very creative and very pleasurable.

Breakfasts:
  • Café con leche (French press coffee with hot milk)
  • Freshly squeezed orange juice
  • Sweet breads
  • Mexican omelet (fresh cheese, finely diced vegetables) 
  • Thin steak and fried eggs
  • Chaquiles (tortillas cooked in some type of tomato sauce) and beans
  • Tropical omelet (fresh cheese, pineapple, ham) 
  • Scrambled eggs and relleno sauce.
  • Chaquiles with verde salsa and beans
  • Mexican frittata



Lunches:
  • Agua frescas – lemon, pineapple, plum
  • Soft cheeses
  • Tomato salad (tomato and cheese, basil and mint)
  • Chicken flautas with spicy roasted salsa
  • Salad (iceberg lettuce, hearts of palm, green olives, red sweet peppers and green goddess-type dressing)
  • Fresh fajitas: smoked chicken, chorizo (sliced and grilled) and steak. Tortillas, beans, rice, tomato salsa
  • Ice cream and cheesecake
  • Mushroom soup and fresh bread
  • Grilled fish and tomatillo rice
  • Chicken mole with tomato rice
  • Coffee and cheesecake
  • Grilled meats (steak, fajita steak, chorizo, chicken), open faced quesadillas with pico de gallo, beans, rice, salsa, salad
  • Chocolate mousse
  • Grilled tilapia
  • Enchiladas verde with guacamole and homemade chips
  • Hot chocolate

 

Dinners:
  • Roasted corn soup
  • Salad (arugula, apples, oranges, pecans and honey-olive oil dressing)
  • Grilled salmon with poblano sauce, refried beans and rice
  • Salad (water cress, apples, sweet red peppers honey-olive oil dressing)
  • Tostadas with pork and fresh vegetables
  • Chicken marinated in cilantro-tomatillo sauce, riced potatoes and fresh vegetables
  • Filet mignon (thinly sliced)
  • Tilapia with lemon-olive oil and capers
  • Cheese cake and apples and cheese
  • Posole (with pork)
  • Salmon with poblano sauce
  • Creamed corn soup
  • Grilled steak 
  • Shrimp pasta

 

And a few final photos of the restaurants, then I'm done with vacation (I promise!):
El Lago - in the reception building. Breakfast and dinner

La Terraza - in another building. Lunch and (when the resort was full) dinner

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