Mexican Fiesta

Being in Mexican, you naturally have a craving for Mexican food. Unfortunately being at a resort, it's hard to get authentic Mexican fare.

Thankfully Aquamarina has alternating nights with differently themed menus. That evening, much to our delight, Mexican.

We started with some shrimp ceviche, which was lovely when paired with the chip. My only complaint was that we could have used more housemade nachos like they serve at authentic Mexican joints.

Mexican Salad with Epazote Vinaigrette

I got the Mexican salad with baked tortilla chips on a bed of lettuce, brown beans, radish, coriander and julienned carrots.  It was a nice combination of veggies and carbs, with the crunchy chips accenting the savory veggies, giving this nutritious plate an extra oomph.

Sprouts Salad with Fruits

Hubby got the sprouts salad with lettuce, papaya, mango and annatto vinaigrette. I liked the fruits in this plate more than anything, because it added a tinge of sweetness to the bitter accents of the sprouts. Here's another look at the tiny little alfalfa sprout:

Hubby, being a stickler for things, actually ventured outside his comfort zone of enchiladas, choosing the "Chile en Nogada", essentially poblano chiles stuffed with pork, beef and fruits, covered with a warm nut sauce.

Chile en Nogada

While I liked the stuffing, the chile carried way too much heat for me. I don't know how hubby managed to finish that thing when your whole mouth is exploding with spiciness (it took me a whole glass of water and another glass of mocktail to recover).



I got the beef ribs with potatoes and onions, drizzled with "mocha salsa" and steamed tortillas. When the waiter set down the plate, I was amazed at the portions. Though I was already stuffed with the appetizer, somehow I found a determination to chow down.

Spiced and Braised Beef Ribs with Steamed Tortillas

My will was short-lived though, as the beef ribs were over-spiced, making it too salty for my liking. I really enjoyed the rice and beans though, since that's my go-to comfort tex-Mex food. 

I ate two tortillas, while hubby helped with me the third. But I still had a lot of ribs left over, and much to our mutual dismay, I didn't end up finishing it.

At the end of the meal, I couldn't believe that we had dessert left over. I had to order some French press to help wash down the heaviness of meal and prepare room for the next course.

For dessert, Hubby and I got the dough fritters with dark chocolate sauce, which were essentially churros and chocolate ice cream. I really liked this pairing because the sweetness of the ice cream complemented the crunchy cocoa of the churros. Only downside was that the ice cream melted way too quickly.

Dough Fritters with Chocolate Ice Cream

We left that evening with our bellies full to the max. I wanted to walk or bike back, but it was dark so we took a cab instead. I must have done 10 laps in the bathroom when we got back because I was so full. Another downside of being too full? You can't fall asleep until 1am, which was the heavy consequence I had to face for being a fatty.