Dine on local specialties in lush surroundings…

Located at the edge of the stunning Uruapan National Park – a tropical rainforest and trails along the Rio Cupatitizio and the only National park in Mexico located within city limits — is one of the most special dining spots on the planet. Just above The Devil’s Knees, a mythic waterfall and lagoon, is La Terraza de las Trucha (Trout Terrace), a dining perch overlooking one of the park’s spectacular waterfalls.

As you ingest the breathtaking surroundings, sip on a Guacamaya – an avocado, grapefruit, lemon, cucumber, pineapple, mango and rum delight – created by owner Alejandro Bautista Villegas. Then, start with an avocado cocktail in honor of Uruapan, the avocado capital of Mexico.

For starters; Guacatas – ball of rice filled with avocado, rolled in breadcrumbs served with salsas. Or, the Pico Perico – a refreshing salad of pineapple, red bell peppers, jicama, guayaba and avocado. Then, move on to the “Trucha á la Macadamia” or Macadamia Nut Trout or served al Ajillo (chili guajillo and white wine), a la Diabla (with chili chipotle) or al moja de ajo (chilis and garlic). As your night winds down, finish with a delicious cup of Uruapan coffee coupled with ice cream and macadamia nut cookies. Afterwards, take either a romantic stroll or invigorating hike through the park to commemorate a truly memorable meal.

Where

La Terraza de la Trucha
Calzada Rodilla del Diablo #13
Uruapan, Michoacan

It’s a lot to chew off when you name your restaurant “The Restaurant”.  According to worldwide food critics and a loyal local following, The Restaurant truly lives up to its name. Located just steps away from the stunning main square of San Miguel de Allende, be sure to experience the “global comfort food” on the sun drenched Moroccan courtyard or under the vaulted ceilings in the elegant dining salon.

Catering to today’s more experienced, adventurous and health conscious diners, Bouley-trained Chef Donnie Masterton collaborates with local organic growers, dairy farmers and ranchers to procure the freshest, highest quality and responsibly raised product available. While the menu changes almost daily, trophy dishes include: “Red Snapper a la plancha”… with sweet carrots, ginger, cilantro and coconut milk, “Portobello Mushroom Ravioli”… with slow roasted onions and pecorino cheese broth, “Brined and Grilled Pork Chop”… with braised Swiss chard, potato and pickled papaya. Co-owned by Masterson and partner Cynthia Granado, an established architectural designer, one meal will make you a lifelong fan of aptly named The Restaurant.

The Restaurant co-owner and chef Donnie Masterton began at age 15, apprenticing under David Bouley at New York’s Montrachet and then with the late, great Patrick Clark. Masterson’s resume includes Chef de Cuisine at Bice, Beverly Hills, the Hay Adams Hotel in D.C. and Manhattan’s Tavern on the Green. His stock continued to rise as he moved to San Francisco and opened Azie, a highly publicized French Asian fusion endeavor. Then, this seasoned culinary whiz went Hollywood to work for Joachim Splichal’s Patina Group as Executive Chef, running the 18,000-seat Hollywood Bowl. After years of moving, shaking, baking and sautéing… he opted to pursue his lifelong dream of a simpler life, which he found in the charming, much beloved artistic town of San Miguel de Allende.

Try one of Donnie’s favorite chocolate desserts here and be sure and pass the recipe on to friends!

Chocolate Pot de Crème

Ingredients:

- 12 oz.  bittersweet chocolate, coarsely chopped

- 5 1/2 cups (1350ml) heavy cream

- 6 tbsp.  sugar

- 16 large egg yolks

- Pinch salt

- 16 6 oz.  ramekins

Preheat oven to 350F.  Fill a hotel pan halfway with water and place in preheating oven.  Melt chocolate in bain marie until smooth.  Combine cream, sugar and salt in a sauce pan and heat until just below boiling.  Place egg yolks in a bowl and whisk until blended.  When cream mixture is ready, pour slowly into melted chocolate whisking to incorporate.  Slowly add to egg yolks whisking well to incorporate.  Pour through chinois (fine strainer) into a large pitcher.  Pour evenly into ramekins and place in water bath (water should come ¾ up sides of ramekins).  Bake for 20-25 minutes until center is slightly wobbly but outside is set.  Remove custards from water bath and let cool.  Serve with unsweetened whipped cream.

The Restaurant
Sollano #16, San Miguel de Allende
Reservations:  (415) 154-7862
www.therestaurantsanmiguel.com

Tango, quietly tucked off of the sometimes touristy path in the heart of Zihua, provides a chill, laid back vibe with smooth Latin jazz and a comfortable atmosphere. With a menu utilizing local seafood designed by world renowned Chef Glenn Monk (see below), this mid-priced locals favorite offers a full wine list and like the name implies, a truly festive culinary experience.

Each morning the TANGO! buyers scour the local fish market and set out to prepare creative daily specials which the knowledgeable, unobtrusive staff will happily tell you about. For starters, dip fresh local shrimp in one of the three signature salsas or Conchas Rellenas, giant clean shells stuffed with fresh mixed seafood in a white wine cream sauce. For main dishes, sink your taste buds into Chef Monk’s tantalizing delights ranging from unique tapas to locally caught seafood like Huachinango Veracruz or freshly imported beef like Filet of Sonoran Beef, a delicacy served with poblano pepper and mushroom sauce. While the food may be the reason you come, and keep coming back, Tango’s atmosphere will be the reason you stay.

Chef Glenn Monk from TANGO!
There’s a reason TANGO! is our featured restaurant… the culinary wizardry and restaurant stewardship of Executive Chef Glenn Monk. Over a 30-year career in 5-star culinary landmarks, Glenn has not only made his mark as a globally recognized chef, but also a visionary “opener” of restaurants. TANGOS! contemporary “cocina Mexicana” and “new age cuisine” gastronomic experience makes Chef Monk’s spot truly, a reason to Tango. With a menu changing as often as a Mexican sunset, what won’t change is the dedication TANGO! has to providing a truly memorable night out.

Ingredients:

4 red snapper fillets
4 tomatoes medium size  (chopped)
1/2 white onion (chopped)
3 garlic pieces (chopped)
1 green pepper (thinly sliced)
capers (100 grams)
olives (100 grams)
oregano ( a small  spoon)
chicken bouillon
1 cup of white wine
Juice of 1 lime
1 cup of water
ground pepper
salt

Marinate the snapper fillets in lime juice, salt and pepper.  In a casserole dish, cook the garlic with the olive oil.  Add tomatoes, onion and green pepper.  Saute for 5 minutes then add water, wine, capers, olives,  oregano, ground pepper and chicken bouillon.  Boil for 5 minutes.  Add the fillets and cover with the sauce.  Cook for 5 minutes.  Serve with white or red rice.

For more information about Zihuatanejo, visit Explore & Go Mexico.