Sunday, January 10, 2016

Last night in Meixco takes us to the marvelous LA TERESITA in Guanajuato's Villa Maria Cristina, a really conquering Relais et Chateaux (1-6-16)

We more than loved every minute of our stay at Villa Maria Cristina in Guanajuato, where we were treated like royalty. The small agglomeration of 100+ year old homes is charming with excellent service and superb food. We saved La Teresita (where we also had brilliant breakfasts) for our final night and it was wonderful as we were the only ones there.
We sat at our formal table with white linens in a 150-year old room with antiques to match. The Riedel Crystal arrived with Casa Madera Chardonnay, but I could not resist my favorite red winery on the wine list: Adobe de Guadalupe 2012 here surprised me with yet another varietal mix called Serafiel (52% Cab/48% Shiraz) tasting of earth, vanilla and chocolate all at the same time.
Of course on our last night we had to start with the Mezcal Margaritas with Chili-Salt rims and here I went for Frozen tamarind flavor while Will went basic.
Samuel spotted Carne Tartara on the menu so we all had that prepared tableside with red onion, cilantro, parsley, capers, olives, serrano chilis, egg yolk and of course, in Mexico, lime. It was a very different flavor from our tartare here and we all loved every bite.
We also tried the Tostadas de Marlin which was a strong tasty fish with chipotle mayo and caramelized onions. I have to rave about all the starters and Samuel wanted another for his main and he chose Sopa di Jitomate, a tomato soup with basil oil and crispy mozzarella ravioli.

Will & I split a salad called Potosina which was delish with our farewell of Marinated Nopal Cactus, Jicama, Queso Panela, Palm Hearts, Cilantro, Cabuchas (cactus flower) in a tasty balsamic vinaigrette.

For Platos Fuertes (main course) Will chose the Lechon 12 Semanas with Mole Rojo de Guanajuato. The meat was superb, but he really wanted that crunchy top we had come to love on the pork roasts. It came with yummy tomato and potato confits. My Pechuga de Pollo Marinada was in a white asparagus(creamy) sauce with paprika, herbs and garlic with Portobello mushrooms. It was a nice dish, but not super exciting.

We could not skip dessert on our last night as they had Churros Mexicanos Guanahuatenses with sugar, cinnamon and guajillo chili powder with cajeta (that amazing goat's milk caramel) as well as Chantilly cream.
We were all thrilled to have this as our last supper conclusion.   Yet Zignum Mezcal Reposado (100% agave) arrived which was a fruity alcoholic treat after the meal as well as Sacrificio Reposado which was intensely smoky. Will had a Macallan Scotch while I hoisted my glass to go back to our gorgeous suite to pack up and head home after so many miraculously delicious Mexican mouthfuls.