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!):
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| El Lago – in the reception building. Breakfast and dinner |
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| La Terraza – in another building. Lunch and (when the resort was full) dinner |