Hot Dish Review

Back to Mexico…..

The staff at the Westin Lagunamar, along with the other hotels along Cancun’s main drag, recommend the same restaurants to every visitor, probably single-handedly responsible for keeping these places in business. Not to say that the food is inferior, but chances are it is not very authentic, catering specifically to tourists. One of them is called El Fish Fritanga, located nearby on the beach.

Although it was a little chilly, LC and I sat outside where the mariachi serenaded us. Nothing fancy, the decor was reminiscent of the casual restaurants that dot any beach in the states, with palm trees wrapped in lights and sand beneath your feet.

Naturally, we started off with margaritas and tried the ceviche with fish and shrimp. Served in a cute dish shaped like a shell, the ceviche was fresh and bright, with a decisive citrus tang. An abundance of cilantro and slices of avocado on top sealed the deal. We transferred spoonfuls of the marinated seafood to individual fish shaped dishes.

For my main dish I ordered the signature fish fritanga, a departure from my usual lobster or shrimp. I was hoping for a recreation of the incredibly spicy fish rubbed with hot chilis then grilled like I had on the beach in Playa del Carmen a few years back. The fritanga, however, was not seasoned with a dry rub but rather topped with a slightly spicy chili sauce. I requested guacamole alongside. It was light and tasty, but not very spicy.

LC ordered shrimp kebabs, simply served with rice and the dreaded Mexican crinkle-cut fries. Although the dish wasn’t terribly exciting, he enjoyed the smoky grilled flavor of the shrimp.

With our healthy appetizer and entree choices, there was plenty of room for dessert! We chose the homemade corn ice cream served in a corn husk. Subtly sweet, we both loved it. Happy and full, we hopped the bus for the brief ride back to our resort.

Once again, I’m off to Mexico!

Wow! I can’t believe it’s been a week since me and B had dinner at El Farallon in Cabo San Lucas. Its spectacular setting overlooking the ocean along the cliffs of the Pedregal Mountains makes it one of the most romantic destinations I have ever visited. Too bad I wasn’t there with a hot man! Ladies, this is where you want to be when your guy asks you to marry him.

The Baja Peninsula is known for its abundance of fresh seafood. El Farallon brings in the catches of the day from the Pacific and the Sea of Cortez and displays them by the kitchen so diners can make their selections.

Having had enough tequila throughout the day to tranquilize a gang of lucha libres, we switched it up to champagne. Seated near the rocky cliff wall surrounded by the warm glow of candles, the weather was perfect. Then along came CG with a bottle of champagne in hand. He escorted us to see the “boat display” to choose our fish, but we both had lobster tunnelvision.

El Farallon has a set five course menu that begins with chips and guacamole made in a traditional molcajete, chunky and delicious. The next course was mussels in a tomato broth. Both B and I dislike tomato with fish so although the mussels were good, it was not my favorite dish. The guacamole was so good I requested a second helping.


A trio of appetizers were delivered. Seabean salad was rather forgettable (I, in fact, couldn’t remember it). Seabass ceviche was tasty but, again, had tomato in it which I found a little unusual. Crispy fried calamari was the winner of the three.

I don’t remember ever seeing a menu. This is unfortunate because having it in front of me now, I see we could have ordered the mixed grill of fish, which includes a lobster. Then we could have tried lots of different fish, but rather, we ordered two lobsters, each one the size of my head (too much of a good thing?)

For her sides, B chose roasted potatoes and grilled asparagus, which she said were very flavorful. My grilled corn was sweet and salty with a satisfying toothesome quality….amazing. I also tried the cilantro rice merely because it had the word “cilantro” in it. Our lobsters were grilled and succulent served with a selection of sauces. B asked for drawn butter that we both dipped into. One of the sauces, most likely the chile ajo, was good and spicy.

There were two choices for dessert and I believe I chose the arroz con leche, but it never arrived. The bill did, however, with each lobster having a $20 upcharge beyond the $80 prix fixe. Thanks for the heads up, Senor Server.

Despite the misunderstandings and missed desserts, it was still an unforgettable meal, at an unforgettable place.

More Southwestern love….
Nava is like an old friend. I think about visiting yet rarely get a chance. But when I do, I’m reminded of why I love her. She is consistent.

Sure, menus that constantly evolve showcase a chef’s creativity, but there is something to be said for perfect duplication. You can count on the same bread, the same taco, the same fritters, even with a change in chef.

Nava’s Southwestern theme has remained intact over the years as well, with American Indian blankets, pottery, and exposed wood beams dominating the dining room.

Some dishes have been added recently to coincide with hot food trends, like their ceviche bar, a collection of six types of ceviche made with various fish and shellfish marinated with an array of accompaniments. And Nava hasn’t failed to join the taco bandwagon, with a whole section devoted to the craze.

Another example of sticking to what works is Nava’s green chile lobster taco. It was a Kevin Rathbun original and remains on the menu to this day. A simple combination of succulent lobster meat and a little cheese wrapped in a soft spinach tortilla, accented with cascabel cream, salsa fresca, then drizzled with tequila sour cream. I would have one for dinner, but first let’s start with the ceviche our group of four shared.

LC and I met our company’s marketing genius CF and business associate JH at Nava’s intimate bar inside. We considered checking out the patio bar but it was simply too hot. Instead we cooled off with margaritas, then headed to a sunny table by the window.

We chose two ceviches, one made with mahi mahi and jicama and the other with shrimp and jalapenos. Both were light and fresh. CF is from Mexico, and therefore a ceviche expert. Both of us loved the crunchy cubes of jicama combined with the citrusy fish. The guys made sure not a sliver remained in the dishes.

As LC tried to decide on an entree, the others had determined they would share a few things, including another ceviche and some tacos. Remaining true to form, I ordered the lobster taco. However, wanting to experience a little diversity, I also ordered the alligator taco with smoked bacon, candied jalapenos, and killer crema. It sounded fun, creative, and delicious, but unfortunately they had sold out. So, I got the smoked chicken taco, which I thought was the same as the one that used to be on the appetizer menu. When it came out I took a bite and realized that beneath the tender shredded chicken was a good bit of green chile grits. A drizzle of annato sour cream finished the taco, and despite my lack of love for grits, so did I.

Meanwhile, I had effectively coerced LC into ordering the only entree I had ever tried, the spicy jumbo shrimp. I remembered it was a rich dish composed of two small black bean and goat cheese enchiladas topped with big juicy shrimp. A pineapple scotch bonnet glaze provided heat. My fork kept finding his plate!

While CF and JH munched on their tacos and ceviche, I could hardly take my eyes off my lobster taco. I shared with LC, already feeling the heavy burden of cheese, tortillas, and the unfortunately awesome bread that our server delivered prior to our meal.

Nava is not authentic Mexican, but I think it’s safe to say that it is an authentic representation of new Southwestern cuisine. CF agrees, and she should know. Speaking of authentic, I have accepted her challenge to a guacamole making contest….aye carumba!

Another margarita for dessert and we were off in our shiny black limo for a night on the town.

3060 Peachtree Road 404-240-1984