Dinner at Co-quette at Breathless Riviera Cancun

For Tuesday's dinner they were have a special concert called "The Gentlemen" out on the outdoor patio of the Rosewater restaurant at 8:30PM.  This is an exclusive open air restaurant for guests at Secrets Riviera Cancun.  We went over to the restaurant about 7PM, figuring it would take about  60+ minutes for dinner and then we would find a good seat for the show.  Because of incoming weather, the resort closed the restaurant for the evening.   We now needed a Plan B. Would they still have the show?  It was something we really wanted to see. We quickly found out from the front desk that the "show must go on" - it would just be at Co-quette which is the French restaurant.  

Rosewater is listed as having a casual dress code so I was in dress shorts, collared shirt and dress sandals.  Perfectly fine for the definition of casual.  

 Co-quette is the only restaurant that has a formal dress code which meant I needed to run back to the room and change into some dress pants and shoes. I was prepared so there was no issues.  It is a good tip to research the dress codes of each restaurant at a resort.  Even if you don't plan to eat a a certain restaurant, you may have a situation where you need to.  We hadn't considered that the Rosewater would close. 

My wife and I started out our dinner with simply the best best salad I have ever eaten.  

This had diced beets mixed in with lots of fresh arugula (or they often refer to it as rocket here in Mexico) and goat cheese.  It was lightly tossed in a red wine vinaigrette.   And just when you might ask "Where are the beets?", you quickly found there were many thin sliced beets awaiting you underneath all that delicious arugula. 

Next up was an order of escargot - or as the menu referred to them more appropriately, Bordeaux Snails.  These are served just like in "Pretty Woman".  

Delicate snail meat with a great garlic butter and just a hint of Pernod which is an anise-flavored liquor. Many people won't order these for appearance or texture.   If you can somehow get past those fears, you will savor morsels of deliciousness. 

Next up was fois gras.  

This is one of my favorite dishes to find at a French restaurant. If you are not familiar, traditionally this is the liver of a goose or duck made into a pate. This preparation was a bit different than I had experienced before.  I have ordered it where the fois gras is formed into a thicker patty and then slightly grilled.

Here the smooth pate was placed on the dish in several small disks around the plate. The disks had a dollop of fig jam on each and there were also fresh fig slices in between the pate. In the middle was a small brioche bun that you used to make your best bite.     While the fois gras had great flavor, there was too much fig for my taste. I would have preferred that the fig jam be left separate so I could take as much or as little as I wanted.  It was harder to do with the jam right on top of each disk.  The sauce around the plate was an eel sauce which did contrast nicely with the fois gras - I just think there needed to be a bit more of it. 

Next up was a bouillabaisse soup.  

This was a rich broth tasting of seafood and tomatoes. It include pieces of white fish, shrimp and scallops.  It was served with a piece of french bread that had a thin layer of a garlicky aioli and tarragon.  The broth by itself was very flavorful but I found that you really had to mix the bread, aioli and tarragon together into the broth. Those flavors together raised this from a simple seafood stock to a fully composed dish.  And the bread gave the soup more body and almost a creaminess. Well done by the talented chefs.  

You shouldn't go to an Italian restaurant and not order their pasta.  And you can't come to a french restaurant and not order the onion soup.  

This had such deep, sauteed onion flavor.  You could taste the amount of butter they used in the preparation. Atop the broth was a soft brioche with gruyere cheese which has been placed under the broiler.  

For main courses, we both had the salmon with tarragon sauce. 

We had asked for the salmon to be medium rare but it came out closer to medium or medium well.  I prefer my salmon to have some moistness left.   Cooking too much gets it to the texture of what you find in a can which defeats the point of having fresh seafood.  This had not gotten to that point   Still tasty, especially with the delicateand flavorful tarragon sauce.  The fish was served on what I would call a hash of diced carrots, lentils and bacon.  The carrots were al dente, the lentils provided some creaminess and the bacon gave you those smokey and salty notes. When you got that perfect bite of everything, it was a symphony in your mouth.  A well designed dish.  

Desserts were creme brulee and Le Notre

The creme brulee had that "crack" you look for in this dessert.  The sugar had been carmelized perfectly so it had just enough contrast with the creamy vanilla custard.  

Le Notre had delicate almond wafers sandwiched between layers of coffee buttercream and chocolate ganache.   The buttercream was almost to the consistency of marshmallow.  It was a terrific ending to the meal. Chocolate and coffee go so well together.

We were finishing up our dessert when "The Gentleman' showed up on the small stage in the restaurant.  There was a snare drum player, a guitarist and a singer.  Our prediction for this to be simulator to the Three Tenors was not even close.  This was similar to an old fashioned Las Vegas lounge act.  The singer was very good and sang some classic songs.  We stayed for a couple and then headed back outside to get an after dinner cocktail. 

Dinner at Silk City at Secrets Riviera Cancun

As a guest at Secrets Riviera Cancun, you can dine at any of the restaurants at the Breathless resort next door which is literally just steps away.  There is Italian, Mexican, Asian and a Steak House - all pretty typical styles of restaurants you will find at most all inclusives. They are all not open each night and have a rotational schedule.  For example, the Italian restaurant was closed last night.  We really felt like some pan Asian food so decided to eat at Silk City.  

One all-inclusive dining tip I would tell anyone is if you want to avoid a wait and don't have a reservation, show up early, right around opening time for the restaurant.  You are much more likely to get a table right away.  Especially for a small party.  The reason is that so many people will stay at the pool and pool bars until closing time which is normally 5PM or 6PM.   And then they have to get back to their room and get ready for dinner.  You may feel like you are getting the early bird special, but you also won't have to eat at 10PM.

We showed up at Silk City at 6:10 (they opened at 6PM) and got a table right away. It was breezy outside and there was a table for two that was outside near the entrance.   It felt like a great night to eat outside.  

So many interesting items to choose from.  I started with something I had never heard of called Kushiage.  It was listed on the menu as being manchego cheese with a sesame sauce.   Sounded very good since I love manchego.  What shows up was even better.  

These were delicious pieces of fried cheese. I think the menu writers were burying the lead  And who doesn't like fried cheese?   While it was listed as manchego, the flavor was more like a combination of brie and Velveeta.  Really well fried, not greasy and melted throughout.   I enjoyed the cheese so much that I didn't even bother with the dipping sauce.  

Next up was Baozi.  The description sounded a lot like a bao bun - and we were hopeful. Bao buns are a steamed bread that is then is usually stuffed with stewed meat, fresh vegetables and a complimentary sauce.    It was better than that.  

This was like a bao bun met the best muffaletta sandwich from New Orleans.  Flavorful pork with pickles, carrots, cilantro and hoisin sauce.  The puffy bun held everything together so well.  

And then came the sushi.  Let me start by saying that we greatly underestimated how large the rolls would be. 

We ordered two tuna rolls and one dragon roll.  Both really outstanding in their own way.  The tuna roll had good size pieces of tuna wrapped in the nori and then rice.  And then was deep fried.  The outside was just slightly toasty but not greasy which is a compliment to the chefs technique.  There was a hint of sesame oil and some spicy mayo to contrast with the fish.  

The Dragon roll was crispy breaded shrimp with cucumber and a tamarind sauce, surrounded by a avocado and then topped with a dollop of mango.  So many flavors popped all at once.  A well composed sushi roll.  

Next was the Thai beef salad.  So far through our meal, the attention to detail on flavors has been spot on.  And that continued with this dish.  

Crisp greens topped with medium rare beef that was seasoned with tamarind and fish sauce that became the salad dressing.  Then some more fresh elements of cucumber and tomato finally topped with some cilantro. It was one of those dressings that you might contemplate just putting into a shot glass and drinking. Compliments to the chef since fish sauce is an ingredient that can quickly overpower a dish if used in large amounts.  Here it was so we'll balanced.

Next up was a dish I had only heard about, seen on some TV shows but never tried. It is Korean Bibimbap.  At its simplest, this could be called deconstructed fried rice.  But that would be doing a disservice to the chef who puts the combination of flavors and textures together.  

So many things happening. Thin strips of seasoned beef, carrots, broccoli, zucchini, mushrooms, cucumber, nori and a chili sauce.  Plus the steamed rice and all topped with a runny fried egg. And the recommended way to eat this is to essentially mix it all together so you can continually have the perfect bite of food.  So well composed, thoughtfully seasoned with respect to all the textures.  

Each restaurant type has what I consider a comfort food where I use that dish as a way to get a quick sense about the quality and skill of the kitchen staff. If I was in a pub, I would get a cheeseburger since any good pub has to have a great burger.  If not, then the rest of their dishes might be questionable.  In an Italian restaurant, I would use a Bolognese sauce over pasta.  In an Asian restaurant, I use a basic stir fry such as sweet and sour pork.   

Since there aren't too many ingredients in these types of dishes, the chefs really need to know what they are doing with each one.  If that sauce is overpowering, the dish could be ruined no matter how good the protein is.  Based on the quality of every other dish we had to this point I was very certain this dish would also be on point.  And it delivered so much flavor!!  Tender pork in a sweet and slightly vinegary, gingery sauce.  And served with just tender peppers and onions.   And such a playful way to serve the sticky rice where you could just take off as much as you wanted.  Certainly the best sweet and sour pork I have had anywhere.  

Right as we were finishing our meal, it started to rain so we moved to a covered table to finish our cocktails.  Tanqueray and Tonic with an orange slice!!   Try the orange instead of lime. You will thank me. Adds a new depth if flavor to that gin.  

Lunch at Rosewater at Secrets Riviera Cancun

We just checked in today and it was time for lunch.  While guest of Secrets can dine at any of the Breathless restaurants next door, the only option there for lunch was a buffet.  We decided to try the only restaurant on Secrets side since they have a la carte for breakfast, lunch and dinner.  So many good options here.  

Started with Greek salads.   Fresh lettuce, tomatoes and thin cucumbers along with some red onions and feta.  The dressing was slight sweet.  It needed a bit more vinegar flavor for my taste but it was an enjoyable salad.

Next up was the signature dish of lunch.  The menu just called it Salmon so it was about hard to determine what to expect.  This is what arrived.  

Some delicate slices of fresh salmon along with fresh asparagus,. Avocado and tomato. It was served with a slightly sweet soy sauce which complemented the salmon perfectly.  Such a great dish. 

Also had the shrimp cocktail which ended up being a make-your-own tostada.  

There were about ten medium sized shrimp in a spicy/sweet sauce which was served on ice.  Atop the shrimp was a crispy tortilla shell with avocado and minced red onion.  I scooped up a few shrimp, placed them on the tortilla shell and took a bite. Crunchy, spicy and creamy!!  And we'll cooked, plump shrimp.  

Also tried an order of chicken fingers.  Just because.   They were well fried and served with ranch, a hit sauce similar to Frank's Red Hot and a spicy BBQ sauce. 

The hot sauce went the best.  Or you could dip it into both the hot sauce and ranch for some added creaminess.  The fries were okay - but they are not the reason you order chicken fingers.  

The grilled salmon was nearly as good as the earlier salmon dish.  A well cooked.piece of fish that was simply seasoned.  The salmon was topped with some crispy onion strings for texture  The broccoli, carrots and zucchini on the side had a remarkable seasoning and they were still Al dente  I detected lots of butter.

 The grilled beef sandwich was a hybrid of a traditional steak and cheese and a schwarma.  

it was served on pita bread along with tzatziki sauce, mushrooms and mozzarella cheese.   A few vegetables including cabbage and carrots for some crunch. 

This restaurant also has a few ceviches so will be back to try them.  And.of course the salmon appetizer.  

After lunch we walked over to Breathless to check out that resort.  Along the way we ran into a staff member with a margarita cart.  We just had to try one.  For science!!   I tried the mango and my wife tried the watermelon.  Both very refreshing. 

Dinner at La Isla at El Dorado Royale

We saved the best for last!!  The best overall dinner was Sunday night at La Isla which serves a Mexican menu.  The restaurant is right next to the La Isla pool so you can guess how it came up with the name. They are currently serving the same menu at lunch and dinner.  Any of these items by themselves would be a great pool side snack. 

Dinner starts with a platter of freshly fried tortilla chips with three sauces.  One was a salsa Verde, another was a red salsa with mild heat and the third alluded me but was the most interesting.  We think it was pureed pumpkin combined with some sort of beans.  It had an interesting, sweet flavor, almost like peanut butter or some other nut. 

I just love elotes and esquites. Elote is perhaps better known as Mexican street corn outside of Mexico and served on the cob. The corn is grilled and then is coated with a paprika mayo and then dusted with cojita cheese.  Esquites is a version where the corn is removed from the cob and combined with mayo, cream, spices, lime juice and cojita cheese.  La Isla had a really excellent version of elote. 

Drizzled with mayo, coated in paprika then dusted with cojita cheese and cilantro.  

Next up was a chorizo cheese dip.  This cheese was unlike any I have had in Mexico. It tasted alot like a creamy French brie.  The addition of crumbled chorizo added a bit of spice.  It was served with some warmed tortillas.

The tuna tostada also didn't disappoint. It started with a crisp tortilla shell that has avocado mousse. Then some fresh chopped tuna in a slightly sweet soy glaze top with crunchy onions.  Great combination of flavors.  If you wanted a lighter entrees I would suggest ordering a few of these. 

The stuffed poblani pepper was so tasty.  Normally these are stuffed only with cheese.  Here they had also included some sweet grilled corn which was great for some texture.  And the pickled onions provided a great acidic contrast to the creamy cheese.  

The Barbados short rib was "fall off the bone" tender. Notes of coriander, paprika and cinnamon seasoned the meat.  

The.poratoe puree was some.ofnthe best, buttery mashed potatoes I have ever had.  A lot of.times potatoes can be a throwaway side item.  This is the third entree I have had where the potatoes were really cooked well, including some delicious fresh cut fries I had with a burger two days ago. I also have seen great respect for the vegetables.  Both the carrot and zucchini were cooked to just tender and well seasoned.  

The rib eye tacos were also.outstanding.  They were my favorite beef taco at the resort - beating out the flank steak ones at Rincon.  Such flavorful and tender beef.  And they provided you some roasted bone marrow which was a great savory, creamy and salty addition for you to spread on top of the tacos  They were also served with a roasted onion sauce.  I had never had something like this before but it was such a claver addition.   Great onion flavor with just a bit of char to contrast with the meat.  

The chicken thigh mixiote was very much like the shredded chicken you find in an enchilada.  Well seasoned and the addition of nopale and peppers added some texture. 

Overall my favorite meal of our five night stay.  The other restaurants all had some great dishes z but also had some.misteps.  Everything here at La Isla was terrific.  

Dinner at Fuentes: Mixologist vs. Sommelier Dinner

Saturday dinner was at Fuentes.  On most nights Fuentes has a chefs dinner that costs $10 and then you can add wine pairings for an additional charge.  On some nights, such as Saturday, there is a special dining event where wine pairings are included in the charge.  And Saturday's dinner had the added feature of both a mixologist and a sommelier. 

The concept is that the chefs prepare a five course meal and for the first four courses the mixologist and sommelier each pick a cocktail and wine respectively that will pair with the food. After the fourth course, the diner each vote on who had the best pairings. 

They start you with some potato chips (or crisps for any friends in the UK.  These were served with a slightly mustardy aioli.   This was a great palate cleanser.  

The first course was a hibiscus salad with crispy prosciutto. It was paired with an albarino white wine from Spain.  The cocktail was mezcal based. 

The cocktail won this round since the smokey mezcal paired so we'll with the crisp and salty prosciutto.

Next course was an onion soup paired with a Chablis from France.  The cocktail was very bitter - perhaps made with Campari.  They brought you a bowl with a crisp crustini with pamesy on top of sauteed onions.  Then they came and poured the broth.

It was a delicious onion soup that truly tater like onions.  Too often you get a broth that is more beefy.  Here I think the chef used a vegetable stock.  The parmesan crustini added a bit more saltiness.  Neither the wine or cocktail paired well so this round would not move the meter. 

Third round was a sous vide chicken breast along side a mushroom risotto. This was paired with a burgundy from France and another medical cocktail.   The chicken breast was moist due to the cooking method used which keeps meats at at a temperature the chef sets.  The real star of the dish was the savory mushroom risotto.  It was creamy from cheese and the starchy arborio rice that had been married with the rich stock. I would have liked an entire bowl of just the risotto. 

The cocktail paired slightly better than the wine which didn't go with the chicken at all. The wine was okay if you just were eating the risotto.   Close call, but I went with the cocktail this round.   Mixologist is up 2 to 1.

Fourth course was a beef filet mignon served with some Al dente carrots and zucchini.  The beef was cooked medium well which is not my preferred temperature for a filet but since they are serving over 100 guests, it is not possible to have them cooked to order.  The beef was topped with what they called bacon but was more like a crumbly, crispy chorizo.  The beef had a great flavor.  The hidden star of the late was a potato cake. I think they had taken think slices of potato and layered them in a casserole with cheese, butter, cream and salt and pepper then baked it.  The layers were almost like a lasagna. Still had a little bite to them with some great flavor. This was paired with a Pinot noir red blend and the cocktail was based on horchata.  Horchata is a Mexican beverage that has a vanilla and cinnamon flavor.  The cocktail was delicious and we asked for another.  I thought this round would certainly go-to the sommelier since a red wine is an easy pairing for beef.  But he wine disappointed. It was too thin to stand up to the beef.  In a huge surprise to me, the horchate cocktail was a great pairing. Something about the cinnamon and vanilla paired so we'll with the chorizo.  Mixologist is now in commanding 3 to 1 lead. Time to vote.  

And in a landslide my wife and I both voted for the mixologist.  Although the final tally across the dining room gave a slim ten vote victory to the sommelier.  

Dessert was a deconstructed red velvet cake with a blueberry compote and some delicious strawberry ice cream.  They also brought out some tequila cream and your final cocktail.  

Overall it was a fun experience.  I was hoping some of the food would have been more adventurous but I understand they have to make something that 100+ people will enjoy.   I imagine some of these dishes are in theme us they provide to brides and grroms as options for their special dinners. I also wish they would have provided you a menu to take home of all the dishes along with a listing of the parings and cocktail recipes.  It would be fun to try making these cocktails at home.