Why Do I Continue To Patronize Crap ‘Mexican’ Restaurants Around The World?

by Dave Seminara on

I love Mexican food. In fact, I love it so much that I keep getting suckered into eating at “Mexican” restaurants with about as many Mexicans as there are Peugeot dealerships in Alabama. I’ve patronized “Mexican” restaurants in places like Newfoundland, Big Fork, Montana, Budapest and Macedonia in order to have a break from the monotony of the local cuisine and because I love Mexican food. But my experiences have ranged from appalling to mediocre.

Yet somehow I never learn my lesson and yesterday I found myself having lunch at Picasso, a Mexican restaurant on the Greek island of Naxos that claims to cook “extraordinary Mexican food.” After nearly a month in Greece, eating out at Greek places almost every day, I practically have skewers of souvlaki growing out of my ears, so when I read in the Lonely Planet Guide to the Greek Islands that this place had “world class” Mexican food, I wanted very much to believe it.The place also has rave reviews on Trip Advisor, though in fairness, most of those folks are European and, let’s face it, most Europeans wouldn’t know a good burrito if it smacked them in the face. Folks, we’re talking about a “Mexican” restaurant that plays flamenco music, is named after a Spanish painter and is owned by a Greek guy. I should have known better.

We started out with a plate of chips and salsa, which cost the equivalent of $5.35, or about what I’m used to paying for a burrito at home in a hole-in-the-wall type place. Chips and salsa should be free, but if you’re going to charge for it, it had better be damn good and this wasn’t – it was just a big blob of massive chunks of tomato with some other stuff thrown in.

My wife and I both ordered enchiladas and the first thing I noticed when it arrived was that there were no enchiladas; there was just an enchilada, as in one, which looked suspiciously like a burrito. It had no sauce on top, but rather just some hunks of tomato inside the thing. It was completely dry and flavorless, and cost the equivalent of $15. It came with a tiny side of rice and beans that was actually a pile of rice with about six or seven lonely little black beans sprinkled inside.

But as aggressively mediocre as that experience was, it wasn’t my worst Mexican meal ever – not by a long shot. In fact, I’ve been to at least three other “Mexican” restaurants around the world that were significantly worse. Once, my wife and I convinced ourselves that we should try a “Mexican” restaurant in St. John’s, Newfoundland, one of the whitest, least Mexican places on earth, based on the strength of a magazine article posted outside the place.

The place had been named the best Mexican restaurant in Newfoundland by a local magazine, but we later found out that it was also the only Mexican restaurant in Newfoundland, which, at least in my eyes, diminished the stature of the award just a touch. We had to explain to the waitress, who, in fairness to her, said it was her first day on the job, what the difference between nachos and chips and salsa was.

After about an hour wait, she brought us a couple of burritos that looked like someone had vomited on them, and for all we know, perhaps someone had (likely another diner).

We lived in Macedonia for two years, about a decade ago, and there was a sad little “Mexican” restaurant in a strip mall in the Kapistec neighborhood that served Doritos and had no real tortillas or anything else resembling “Mexican” food. I’m quite certain we were the only patrons they ever had and we only went there occasionally just to have a laugh.

But if I had to give an award for worst Mexican restaurant it would go to a place I was almost thrown out of a couple years ago – an all-gringo “Mexican” place in Big Fork, Montana, near Glacier National Park. I ordered an enchilada-style burrito with red sauce on it for takeaway and it was easily the most revolting dish I’ve ever seen in my life.

It was absolutely swimming in a nasty ketchup-like red sauce, and even after I drained the Styrofoam container into the toilet, the tortilla itself was disgustingly wet and soggy. The chicken was grisly, dark meat and after two bites, I just couldn’t do it. I brought it back, more just to let them know how bad it was than to secure a refund, but when the young lady gently insisted I try something else, I acquiesced.

I sat and waited a half hour for them to make me some fajitas and then when they were ready, the young lady wanted to charge me for both the burrito and the fajitas, albeit with a 50 percent discount on the burrito. I took one look at the dodgy looking fajitas and told her no thanks, and then the owner came out and berated me.

“We’ve been in business for seven years and you’re only the third person that’s sent a dish back,” he yelled. “Now if you don’t like our food you can just get the hell out of here!”

And he was serious too! I left a negative review for the restaurant on Trip Advisor, and the owner sent me a private message stating that he was “sorry, very sorry.” It was an interesting approach to customer service, to say the least.

Now, at this point, you’re probably thinking I’m a hardcore foodie snob, who only likes the very best, most authentic Mexican food. I’m actually not that picky; in fact, I love eating out in Mexico, but I also like the chain burrito joints like Baja Fresh, Chipotle and so on.

After this latest Mexican food debacle in Greece, I have a new rule of thumb: if you’re looking for good Mexican food, take a look around. Are there any Mexican people within a 100-mile radius? No? Well then, why they hell are you eating in a “Mexican” restaurant? There are some non-Mexicans capable of making great Mexican food and there are some Mexicans who can’t cook to save their lives, but from now on, I’ll stick to the local cuisine wherever I am – no matter how tiresome it may be.

UPDATE 6/21: Today I passed a “Mexican” restaurant in Santorini called Senor Zorbas, which advertised All You Can Eat BBQ Ribs. And I didn’t even stop, except to take this photo. Now that’s progress.

A Taste Of Mayan Cuisine In Playa Del Carmen

by Jessica Marati on


On Playa del Carmen‘s main drag, you have a world of cuisines at your feet. Falafel? You’ve got it. Bagels? Right around the corner. Cuban bars, French patisseries, Italian pizzerias … the tourist districts of Mexico‘s Mayan Riviera certainly don’t lack for international options.

But authentic Mexican food? Well, that’s a different story.

I arrived in Playa after a multi-hour journey filled with layovers and bus transfers. My body was tired and my stomach was empty. I was hungry, but not just for food; I craved the tastes of Mexico, preferably paired with radish, lime and an ice cold Dos Equis.

Instead, I found Subway and Starbucks. About 20 minutes into the food hunt, I was about to throw in the towel and settle for a slice of pizza. But then, my nose caught a whiff of warmth and spice. There, on the corner of Avenida 5 and Calle 22, was exactly what I’d been looking for – Yaxche, a small but sophisticated spot promising a “journey into Mayan flavors.”

Before the Spaniards introduced their preferences, the people of the Yucatan peninsula subsisted on a staple diet of maize, squash, beans and chili peppers. Today, it’s rare to find traditional Mayan dishes in the over-touristed resort towns of the peninsula. But a culinary revival is afoot, with Yaxche at the forefront of efforts to rescue and preserve ancient Mayan cuisine.

The restaurant menu looked foreign, and not just because my Spanish was rusty. The majority of dishes are indigenous to the region, with names unfamiliar to my Western eyes and unpronounceable by my Western lips. I was intrigued by a section titled “Grandma’s Favorites,” as grandmothers tend to know their stuff.

I settled on a sampler of her suggestions, which promised a “journey into Mayan flavors.” There was Tsotolbilchay, a Mayan-style tamale filled with a spinach-like green called chaya, boiled eggs and pumpkin seeds, wrapped in a plantain leaf and covered in tomato sauce; Pibxcatic, an eye-wateringly spicy dish of grilled Xcatic peppers filled with slow-roasted pork; Papadzul, a type of egg taco covered with pumpkin seed sauce and epazote spice; Shrimp Panucho, another taco contraption, this time with refried black beans, shredded turkey, avocado, onions and perfectly grilled shrimp; and Tsic, a ceviche variation of shrimp and fish marinated in sour orange juice, Xcatic pepper and coriander.

“Mmmmmhh!!” read the menu after the Tsic description. “Mmmmmhh!!” was right. Each mouthful unlocked new, exotic tastes: the burning spice of the Xcatic pepper, the slight bitterness of the chaya leaf, the smoky sweetness of the pumpkin seeds. Yaxche wasn’t the 10-peso fish taco stand I had pictured, but it certainly served my craving for a taste of authenticity in an otherwise manufactured corner of Mexico.

Yaxche is located at the corner of Avenida 5 and Calle 22 in downtown Playa del Carmen. The “Moloch” sampler costs 205 Mexican Pesos (about US$15).

Celebrate ‘National Lobster Day’ With These Great Lobster Dishes Across The Country

by McLean Robbins on


Seeking a decadent dinner? Look no further than the king of the crustaceans, Lobster. Friday (June 15) is National Lobster Day – check out these great spots around the country serving up some of our favorite lobster dishes in preparations that range from the traditional to the totally out of this world.

The Veranda at The Chanler– Newport, Rhode Island
Lobster BLT

Enjoy breathtaking ocean views from Newport’s coastline on The Chanler’s outdoor patio restaurant, The Veranda, the only hotel with direct access to the city’s famous Cliff Walk. Dine on the signature Lobster BLT. Prepared with whole chick lobster, cherry smoked bacon, fresh avocado, vine-ripened tomatoes, radish sprouts and topped with a mouthwatering crème fraiche, The Veranda’s Lobster BLT at the Chanler is a lobster dish to be reckoned with. Care for dinner instead? Try the hotel’s Spiced Pear restaurant, where the Butter Poached Lobster entrée is a decadent treat.

The Mediterranean Room at La Valencia – La Jolla, California
The Lobster Roll

For a lighter and equally delicious lobster-fix, La Valencia’s famous Lobster Roll with lettuce and tomato is the sandwich to try at the hotel’s charming Mediterranean Room. Dressed in a tasty tarragon sauce and served with house-made chips, the Lobster Roll is the perfect dish to enjoying a lovely evening overlooking the beautiful La Jolla Cove.

The Lobster Roll – Amagansett & Northside, Long Island
The Lobster Roll

Known affectionately as “Lunch” because of its gigantic sign of the same name, this roadside restaurant is one of the area’s best for lobster rolls. Made with 100 percent pure cold-water lobster meat, this packed sandwich draws crowds each and every day during the summer months. If you’d prefer, the restaurant also serves steamed lobsters and lobster salad, as well as a variety of other seafood options.
L’Auberge del Mar – San Diego, California
Lobster Potato Skins
Smoked bacon, black truffles, and cheese fondue make these traditional game time treats a decadent delight at this San Diego luxury hotel and restaurant. Order these as an appetizer or go “claws and all” and have it for a splurge-worthy dinner or lunch.

The Fairmont Battery Wharf – Boston, Massachusetts
Butter Poached Lobster Flatbread

For those who love lobster so much that simply eating it isn’t enough, Fairmont Battery Wharf offers the opportunity to experience the only Lobster boat tour in Boston. Guests head out on a private excursion aboard an authentic lobster boat to learn how to bait, drop, and haul in lobster traps. In between how-to sessions, fledgling first mates can enjoy the sights and sounds of the bustling Boston Harbor and learn more about its great history. After a day at sea, guests return to the hotel’s restaurant, Aragosta, where guests can dine on a butter poached lobster flat bread with basil leaves and pecorino or have the Chef prepare lobster to their liking.

Paresa Resort– Phuket, Thailand
Local Phuket Lobster BBQ

For the ultimate summer BBQ, the Paresa Resort in Phuket, Thailand, offers a private dining experience where a personal chef will work with the guests to create an incredible menu made up of local Phuket delights including fresh local Phuket lobster. The lobster is barbequed to perfection by the chef on the Villa BBQ and served with a fresh Thai green peppercorn, garlic and a tasty cilantro sauce – perfectly Thai and with just the right amount of spice!

Holsteins– Las Vegas, Nevada
Lobster Mac n’ Cheese and the Maine Lobster Roll

Combining two traditional American favorites, Holsteins in Las Vegas offers a delectable Lobster Mac n’ Cheese served in a creamy taleggio-mascarpone sauce served with juicy Maine lobster topped with a flavorful black truffle sauce. Also try the crowd favorite, Maine Lobster Roll, prepared with fresh cooked lobster, tossed in a tasty chive aioli and served in a mini hot dog bun with coleslaw.

Wit & Wisdom Tavern in the Four Seasons Baltimore – Baltimore, Maryland
Lobster Corn Dogs

Chef Michael Mina’s first tavern concept, Wit & Wisdom Tavern in the new Four Seasons Baltimore offers sustainable seafood specialties in a casual yet upscale environment. We couldn’t get enough of the signature lobster corn dogs (served with a spicy dipping sauce) during a recent visit.

Muse at The Vanderbilt Grace– Newport, Rhode Island
Lobster Bisque and Butter Poached Lobster

For an appetizer not to be missed, Jonathan Cartwright’s Lobster Bisque from Muse at the Vanderbilt Grace is a savory started for any lobster lovers. Served with crispy lobster wontons and a creamy cognac crème fraiche this bisque is a delicious kick-start to a delicious dinner. For an entree try the rich Butter Poached Lobster prepared with spring vegetable ragout and finished in a cognac coral sauce.

Blue Ribbon Sushi at 6 Columbus – New York, New York
Spicy Lobster Roll

Prefer your lobster raw? Try the spicy lobster roll at top-notch sushi joint Blue Ribbon. The restaurant offers two NYC locations, one in SoHo and the other in the chic Thompson hotel 6 Columbus, located just off Central Park in Columbus Circle.

Veranda at The Rancho Bernardo Inn– San Diego, California
Friday Night Lobster Boil

Every Friday night Veranda hosts a traditional lobster boil: Boiled Maine Lobster, baked russet potato, sautéed broccoli and local carrots. The lobster is boiled in salted water with “sachet depices” herbs, peppercorns, garlic, shallots. In addition to the lobster boil guest enjoy a trio of tasty pies: Apple Streusel, Lemon Meringue and Blueberry.

Roppongi Restaurant & Sushi Bar– La Jolla, California
Lobster Ravioli

For a mouthwatering pasta and lobster dish, Roppongi’s asian-infusion Lobster Ravioli prepared with Maine lobster, confit tomatoes, organic chive, mascarpone, yuzu-vanilla butter sauce by Chef Stephen Window is a must-have at the swank La Jolla Restaurant.

Flavor Del Mar– Del Mar, California
Lobster-Prosciutto “Bouillabaisse”

With incredible ocean views and a savory menu, Flavor Del Mar delivers with their famous Lobster-Prosciutto “Bouillabaisse” with sweet shrimp, squid fennel, spinach served with grilled sourdough. Enjoy the beauty Del Mar Coastline while dining on one of their savory dishes.

The White Barn Inn Restaurant at The White Barn Inn– Kennebunk, Maine
Steamed Maine Lobster

For a delicious spin on a traditional lobster dish, Grand Chef Relais and Chateaux Jonathan Cartwright’s signature dish, Steamed Maine Lobster nestled on a bed of homemade fettuccine with carrots, ginger and snow peas in a savory cognac-coral butter sauce is a customer and critic favorite at this Forbes five-star restaurant.

Video: Inside A Traditional Village In China

by Sean McLachlan on


China is a fascinating place to visit. While we’re always hearing about the country’s booming cities, there are still plenty of traditional rural villages like the one shown in this video.

The traveler, who sounds Canadian, takes us on a tour through a thousand-year-old village. One stop is the Longevity and Health Well, which enjoys enough local fame to have the restaurant next to it sport its image on its sign.

I like the little details in this video, like the Chinese city kid struggling to draw water from the well, the straw brooms leaning against the wall, the meat hanging outside the restaurant and the traveler wondering if the birds in the birdcage are food. It’s worth watching more than once to catch things you didn’t notice the first time. The amateur filmmaker really captures the novelty, fun and confusion of travel, and gives us a glimpse of a quiet life in China away from the smog-covered factories and noisy cities.

A Honey Crawl In Samos

by Dave Seminara on

I’ve never been a big honey consumer. Sure, I usually have a messy plastic jar of the stuff somewhere in my kitchen, gathering dust, but it usually only comes out when I have a sore throat and want a cup of tea. But shortly after we arrived in Samos, a verdant, breathtakingly gorgeous Greek island in the eastern Aegean, I heard that the island was famous for its excellent honey.

The first time we drove on the dizzying road leading west from Pythagorion out to Kampos, in the island’s west, we passed a slew of small shops and stands selling honey. My interest was piqued but I didn’t bother to stop. Honey is honey, and since I’m used to the gloppy, factory produced cheap stuff that has the consistency of glue, I was doubtful that it could be any better than what I’m used to.But the next morning, I changed my mind after trying some loukoumades (right), a delicious Greek treat that resembles a small fried donut, but comes drenched in delicious Samos honey. I realized that I needed to get a jar of the stuff post haste.

“I saw some in the supermarket,” my wife said. “Just go get some.”

But I didn’t want supermarket honey, even if it was the same kind of locally produced stuff sold on the side of the road. I wanted the whole roadside honey experience. So we set off the next day back on the same carsickness-inducing route, which traverses a nice chunk of Samos’s pretty, mountainous green interior, and I stopped at every honey stand I could find.

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At the first shop, we were given only a small taste on toothpicks, which was a bit of a tease, but it was enough to make us want more. It was lighter, sweeter and far tastier than any honey I’d ever had before.

At the second shop we visited, just west of the village of Pirgos, the honey tasted even better, and the owner let us take samples by the spoonful from a big jar of the stuff. While my wife distracted him with questions, I kept dipping into the stuff like an addict, as my children looked at a collection of trapped bees in the shop.

When I couldn’t reasonably sample any more without feeling like a thief, I grabbed a big jar of it and pulled out my wallet before my wife objected.

“We’re only here for a week,” she said. “How much honey can you eat?”

As it turns out, an awful lot. I loved the stuff so much, that I started planning all my meals and snacks around things that I could pour honey on. And I burned through the four honey-drenched sesame bars I bought in less than 48 hours. One afternoon, I asked my wife how some honey might taste on my ham and cheese sandwich, and she tried to set me straight once more.

“Dave,” she said. “You can’t put honey on everything.”

Maybe not, but when in Samos, you can certainly try.

(All photos and videos by Dave Seminara)