We are stopping here at Rosewood for two nights on the last of our
three stays on the Riviera Maya. After gorging ourselves on the super
food at Grand Velas, getting shocked by the prices as Banyan Tree, we
were thrilled to hit PLAYA BONITA an adorable little indoor/outdoor
beach spot just a block from our suite here.
Samuel started off with Los verduros preferidos de Bugs Bunny, a bowl
of steamed carrots, zucchini and tomato which he adored and went on to
the Penne Pasta Bolognese, followed by Raspberry/Apple/Mango Sorbet
trio. He was in heaven.
We started with a bottle of SAUVIGNON BLANC from Los Vascos in Chile
that was refreshing after a hot, humid day. Chips arrived with salsas:
Tomatillo-Molcajete Mexicano with Jalapeno, Dried Guajillo Chile with
Peanut (which was superb), Red Tomato/Molcajete and Jalapeno and
finally a traditional Pico de Gallo. We devoured all with gusto, but
eventually stayed away from the real spicy ones.
The theme here is tapas style Mexican food and they do it great
charging about $6 per plate, which is super for a luxury hotel and
great fro kids as well.
SAUTEED SHRIMP with Butter, Garlic & Guajillo Pepper on Soft Tortilla
with Farm Cream and Fresh Cheese sounds bit like the traditional
shrimp in garlic, but this was a dreamy dish with all those great
local ingredients Mexican style for sure.
CRISPY DOGFISH QUESADILLAS were also so yummy that Will ordered a
second plate!
CEVICHE YUCATECO de Caracol y Pulpo was another dream ceviche from the
are made from tender octopus and conch.
DUCK TACOS with MOLE--need I say more?
Our wine steward, the handsome Andres was a genius when he suggested
MARIATINTO 2007 a Mexican red from Ensenada in Baja California made
from Cab, Syrah, Petit Syrah & Grenache. The wine had a plum jammy
sense from the Syrah and opened up maginificently. What a treat!
We ordered two of the local GUISADOS or stews, also in small portions
which were good, but not as great as the other tapas.
CHICKEN in PUMPKIN SEED & PISTACIO SAUCE was the best and a side of
Arroz Verde (green rice form the coriander) was great. The TINGO de
RES was shredded beef and tomato sauce which just did not win a prize
as almost everything else did.
TRES LECHES con Chile Habanero confitado was a spice & sugar meringue
that was too hard to even cut with a habanero chile confit style due
to infused sugar cider. While the dish sounded interested, it fell
flat on the plate.
It was so great to eat well for less than a fortune and enjoy the
ambience too. Well, at least after Sam got over the one mosquito he
saw as we sat down and promptly threw a fit.
