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Archive for September, 2009

Restaurant Review: Bandoneon, Cancun Sep 29

This time our pals Al & Louise took us over to one of their favorite restaurants and it did not disappoint. The Bandoneon Sabor Tango Restaurant is an Argentinean style restaurant. I understand the ownership is the same as the Puerto Madero Restaurant previously reviewed on these pages. Bandoneon is located at the corner of Nichupte Ave. & Bonampak Ave. and their telephone is (998) 889-9500. This location is just out of the hotel zone and on the fringe of the El Centro part of the city of Cancun.

The restaurant is a high tech type of modern architecture and it sits on a great location which curves around the intersection of Nichupte and Bonampak. The interior soars two levels high with extraordinary wine cooler/cellar columns that are illuminated from within. They have one special covered air conditioned outdoor terrace dining room for those diners that smoke. The menu’s are elegant and well done. They have a large selection of seafood, meat, pastas and other delectable dishes. Something for everyone.

The menu cover

Menu Cover

The two story high wine cooler/cellars

Interior Lower

The curving second floor balcony that leads to the rest rooms

Interior-upper

Closer look of the wine cooler

Wine Celler

Close up of some of the more than 600 selections

Wine Fridge

Our before dinner drinks included:

Louise and Tom both had a Grey Goose Vodka Martini straight up, Tom’s with blue cheese stuffed olives. The martinis were smooth and chilled to perfection.

Suz had a glass of Cabernet Sauvignon and Al a bottle of Perrier sparkling water.

The wait staff presented and explained the fresh catch of the day (snapper) and various cuts of meat using these sample platters of uncooked examples

Raw Meat & Fish

The menu selections

Bandoneon Menu

For starters we each tried an Empanada accompanied by several tasty sauces, they were supremely fresh and wonderfully tasty.

Meat Empanadas

The bread basket, accompanied by garlic butter

Bread

Al’s garden greens salad with a vinaigrette dressing

Green Garden

Caesar salad made table side with fresh anchovies and egg yolks………………..let me assure you if you like Caesar salad this is to die for!

Ceasar Salad

Al picked the best wine to compliment our dinners………….an absolutely wonderful 2006 Malbec

Malbec Wine

Grilled mixed vegetables…………shared from center table very fresh and delicious

Grilled Veggies

Suzi’s choice: the Tenderloin and shrimp Brochettes with a side of grilled onions and hot peppers. Louise ordered the Top Sirloin, which I didn’t photograph……………sorry!

Tenderloin Brochette

For the table a side of baked wild mushrooms

Baked Wild Mushrooms

Tom & Al went for the 14oz Beef Tenderloin, medium rare. It was one of the best I’ve ever had the pleasure to eat.

14oz Beef Tenderloin

Another side for the table………..Double-Baked Potatoes with cheese and broccoli on a grilled tortilla

Dble baked potatoe

We had coffee afterwards and skipped desert which I understand is spectacular, we were just too full.

The sevice was impeccable, every drink was poured for us, every ash tray emptied, every charger plate changed as soon as it became soiled, and on and on, quite impressive. The ambiance, the food, ……………..everything was just as you would hope for in a restaurant of this caliber.

Every thing about this establishment is classy, from the valet that parks your car and asks if anything of value is in it so they can account for it, to the welcoming, very polite wait staff, the building, location, quality food, the spectacular open kitchen, a 600 bottle selection of wines. It just dosen’t get any better than this.

Our bill came to 3,414 peso’s ($255 USD) not including the tip for the 4 of us. This included, all the above plus two bottles of Perrier, an additional glass of wine before dinner, and two bottles of wine during our dinner. We were all completely satisfied. We took home a large “doggie” bag which our K9′s allowed us to share the next night for dinner.

We have to give Bandoneon Restaurant our highest 5 star rating and highly recommend it to our viewers.

Revisting Smokie’s Texas BBQ Sep 25

Well……………the ribs were so good that we went back over to Smokie’s and tried the beef brisket this time. I thought it would be fun to see how they are smoked. This is an all day process. Ray let me take a few pictures of his smoker rig.

Here are 2 beef briskets being smoked to tantalizing perfection, and a bowl of BBQ sauce getting the smoke stirred right into it……..yummy!

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Ray’s smoker box

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1 Kilo (2.2lbs) Beef Brisket and a side of BBQ sauce

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Slice of Smokie’s brisket, we asked for it to be cold since we wouldn’t be eating it till the next day.

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We’ve been having thin slices of this brisket topped with Ray’s BBQ sauce all week for lunch on sandwiches. If  down home Texas style BBQ is your thing give Smokies a try.

Here is how to contact:

Smokie’s Texas B.B.Q.

Ray and Lili McCollum

located on Ave. Del Bosque alongside the park in the Tucan Caribe building across from the rebuilt Mega store on Coba.

Home: 998-206-1805

Cell: 044-998-195-7584

email:

mccollumray@yahoo.com

Restaurant Review…..Casa del Sol……(not) Sep 20

Dinner for 6  at Casa del Sol, located somewhere in El Centro, Cancun, Mexico. The exact location is a closely guarded secret shared only with local culinary aficionados. The guests of the evening were Howard, Cynthia, Renato, & Carolyn.

Chef Suz  and Bartender Tom personally prepared everything and joined the guests for the epicurean feast. It was a good evening of stimulating conversation, laughter, food, and drink. Chef Suz started things off with her special hot artichoke/cheese spread on Carr’s water crackers  served on the outdoor patio along with Tom’s world renowned Beefeater Martini’s. Chef Suz also served a selection of cheeses: bleu and brie. The well chilled Beefeater martini’s were made with a Beefeaters Gin, Cinzano dry vermouth, orange bitters, and garnished with queen size “Green Pearl” pimento stuffed olives, imported from the USA just for this occasion.

When the guests had all been seated in the well appointed dining room of Casa del Sol, Chef Suz served her special salad made with baby romaine lettuce, fresh strawberries, walnuts and a strawberry chardonnay dressing………yummy good.

Dinner at Casa del Sol

Dinner at Casa del Sol

The main course consisted of Crispy Roasted Duck with orange sauce, sauteed tiny new potatoes, Brussels Sprouts Cockaigne fried in butter, olive oil, and garlic. Tall glasses of ice cold Perrier sparking mineral water with fresh lemon slices floating on top were elegantly provided, along with 2 wines. A “Finca el Origen 2007 Cabernet Sauvignon”, and a ” Trivento Cabernet-Merlot 2007″.both from Argentina.

Wine served with roasted duck dinner.

Wine served with roasted duck dinner.

The duck was cooked to perfection, moist with crispy skin accompanied by a tasty orange sauce. The potatoes and brussel sprouts were very fresh and complimented the roast duck perfectly.

Dessert was “Haagen-Dazs” vanilla ice cream with fresh blackberries and topped with Chambord Liqueur Royale served in colorful desert bowls.

Dessert

The wait staff, Tom & doing double duty, Chef Suz, missed serving the “Trazzos Chocolate” cookies with the ice cream dessert due to over serving themselves throughout the evening. This faux pax did not seem to be noticed by any of the guests.

Casa del Sol gets the writers highest possible rating for it’s ambiance, great food, service, decor, and the tasteful jazz music playing quietly in the background. I eat there everyday so I’m not gonna spoil a good thing by whining…………….unless a good blue cheese is served with it.

P.S. Thanks to our good friends for joining us for a memorable evening together. Also for all of you for reading our “Tongue in Cheek” review.

“Conmemoracion de la Proclamacion de la Independencia.” Sep 15


FlagOn September 15th, Mexico will celebrate “Conmemoracion de la Proclamacion de la Independencia.”  This is a celebration of the end of the Mexican War of Independence and their freedom from Spain.  Throughout the country, at 11 pm, there is a communal shout “El Grito” in memory of Padre Hidalgo’s cry of independence from the Spanish in the town of Dolores.

Miguel Hidalgo had the unique distinction of being a father in three senses of the word: a priestly father in the Roman Catholic Church, a biological father who produced illegitimate children in defiance of his clerical vows, and the father of his country. Though Guadalupe Victoria was, like Washington, his country’s first president, Hidalgo was, like Washington, the man who launched a colonial independence struggle against a European mother country that had become excessively oppressive.

412px-Miguel_Hidalgo_y_Costilla

Miguel Hidalgo

The Mexican War of Independence (1810–1821) was an armed conflict between the people of Mexico and the Spanish colonial authorities which started on September 16,1810. The Mexican War of Independence movement was led by Mexican-born Spaniards, Mestizos and Amerindians who sought independence from Spain. It started as an idealistic peasants’ rebellion against their colonial masters.

Miguel Hidalgo declared war against the colonial government on the late night of  September 15, 1810, in what has become known as the “Grito de Delores”. On the dawn of  September 16, the revolutionary army decided to strike for independence and marched on to Guanajuato, a major colonial mining center governed by Spaniards and criollos. There the leading citizens barricaded themselves in the granary. The rebel army captured the granary on  September 28, and most of the Spaniards and criollos were massacred or exiled.

On  October 30, 1810, Hidalgo’s army encountered Spanish resistance at the battle of Monte de las Cruces, fought them and achieved victory. However, the rebel army failed to defeat the large and heavily armed Spanish army in Mexico City. Rebel survivors of the battle sought refuge in nearby provinces and villages. The insurgent forces planned a defensive strategy at a bridge on the Calderon River, pursued by the Spanish army.

In January 1811, Spanish forces fought the Battle of the Bridge of Calderon and defeated the insurgent army, forcing the rebels to flee towards the United States-Mexican border , where they hoped to escape. However, they were intercepted by the Spanish army and Hidalgo and his remaining soldiers were captured in the state of Jalisco, in the region known as “Los Altos”.  He faced court trial of the Inquisition and was found guilty of treason.   He was executed by firing squad in Chihuahua on July 30, 1811.  His body was mutilated and his head was displayed in Guanajuato as a warning to Mexican rebels.

Following the death of  Hidalgo, the leadership of the revolutionary army was assumed by Hosea Maria Morelos.  Under his leadership the cities of Acapulco and Oaxaca were occupied.  In  1813 the Congress of Chilpancingo was convened and November 6 of that year the congress signed the first official document of independence, known as the Solemn Act of the Declaration of Independence of Northern America.

This was followed by a long period of war at the Siege of Cuautla.  In 1815, Morelos was captured by Spanish colonial authorities, tried and executed for treason in San Cristobal Ecatepec on December 22.

From 1815 to 1821, most of the fighting by those seeking independence from Spain was done by isolated guerrilla bands. Out of these bands rose two men, Guadalupe Victoria (whose real name was Manuel Félix Fernández) in Puebla and Vicente Guerrero in Oaxaca, both of whom were able to command allegiance and respect from their followers. The Spanish viceroy, however, felt the situation was under control and issued a general pardon to every rebel who would lay down his arms.

After ten years of civil war and the death of two of its founders, by early 1820 the independence movement was stalemated and close to collapse. The rebels faced stiff Spanish military resistance and the apathy of many of the most influential criollos. The violent excesses and populist zeal of Hidalgo’s and Morelos’s irregular armies had reinforced many criollos’ (A Spanish American of European Spanish descent) fears of race and class warfare, ensuring their grudging acquiescence to conservative Spanish rule until a less bloody path to independence could be found. It was at this juncture that the machinations of a conservative military caudillo coinciding with a successful liberal rebellion in Spain, made possible a radical realignment of the pro-independence forces.

In what was supposed to be the final government campaign against the insurgents, in December 1820, Viceroy Juan Ruiz de Apodaca sent a force led by a royalist criollo officer, Augustin de Iturbide, to defeat Guerrero’s army in Oaxaca. Iturbide, a native of Valladolid, had gained renown for the zeal with which he persecuted Hidalgo’s and Morelos’s rebels during the early independence struggle. A favorite of the Mexican church hierarchy, Iturbide was the personification of conservative criollo values, devoutly religious, and committed to the defense of property rights and social privileges; he was also disgruntled at his lack of promotion and wealth.

Iturbide’s assignment to the Oaxaca expedition coincided with a successful military coup in Spain against the new monarchy of Ferdinand VII. The coup leaders, who had been assembled as an expeditionary force to suppress the American independence movements, compelled a reluctant Ferdinand to sign the liberal Spanish constitution of 1812. When news of the liberal charter reached Mexico, Iturbide saw in it both a threat to the status quo and an opportunity for the criollos to gain control of Mexico. Ironically, independence was finally achieved when conservative forces in the colonies chose to rise up against a temporarily liberal regime in the mother country. After an initial clash with Guerrero’s forces, Iturbide switched allegiances and invited the rebel leader to meet and discuss principles of a renewed independence struggle.

While stationed in the town of Iguala, Iturbide proclaimed three principles, or “guarantees,” for Mexican independence from Spain.  Mexico would be an independent monarchy governed by a transplanted King Ferdinand or some other conservative European prince, criollos and peninsulares would henceforth enjoy equal rights and privileges, and the Roman Catholic church would retain its privileges and religious monopoly. After convincing his troops to accept the principles, which were promulgated on February 24, 1821, as the Plan or Iguala, Iturbide persuaded Guerrero to join his forces in support of the new conservative manifestation of the independence movement. A new army, the “Army of the Three Guarantees“, was then placed under Iturbide’s command to enforce the Plan of Iguala. The plan was so broadly based that it pleased both patriots and loyalists. The goal of independence and the protection of Roman Catholicism brought together all factions.

Agustin_de_Iturbide_y_Green

Augustine Iturbide

Iturbide’s army was joined by rebel forces from all over Mexico. When the rebels’ victory became certain, the viceroy resigned. On September 27, 1821, representatives of the Spanish crown and Iturbide signed the “Treaty of Cordoba” which recognized Mexican independence under the terms of the Plan of Iguala.   Iturbide, a former royalist who had become the paladin for Mexican independence, included a special clause in the treaty that left open the possibility for a criollo monarch to be appointed by a Mexican congress if no suitable member of the European royalty would accept the Mexican crown.
Iturbide became emperor in the  First Mexican Empire.


This article is a compilation of information obtained from various sources, and was written by: Cancunsuz

Smokie’s Texas Barbecue……El Centro, Cancun Sep 14

We heard about Ray McCollum’s Smokie’s Texas Barbecue on one of the local forums and sent him an e-mail requesting information on his ribs and brisket’s. Ray promptly replied and sent us a electronic copy of a flier he put together. (Living here is Mexico you come to appreciate how hard it is to get really good BBQ ribs)

Ray uses an old family recipe handed down from his father.  He orders his ribs from Hormel in USA.  They come by air, frozen solid on Thursdays. He picks them up at the Cancun airport and begins thawing them for preparation and cooking on Friday for delivery on  Saturday and Sunday. He cooks to order and sells out every week. He offers Pork Baby Back Ribs @ $250 pesos per “Rack”, North Dakota Black Angus Beef Rib at $250 pesos per kilo and Beef Brisket by special order only also at $250 pesos per kilo.

We tried 2-racks of the Pork Baby Back Ribs this past Friday. Let me tell you…………….if your into BBQ ribs then you shouldn’t miss out on Ray’s ribs………………….they are sensational! The smoky flavor came through the BBQ sauce which was excellent as well with just enough spice to not cover up the great taste of the meat.  The ribs were tender but not overcooked to falling off the bone.  We will definitely become a regular customer.

We recommend Smokie’s Texas B.B.Q. take out and give it our best rating  of 5 stars !! *****

Don’t miss out a chance to try these.

Unboxing the Ribs

Un-boxing the Ribs

Smokie's Texas BBQ Pork Baby Back Ribs

Smokie's Texas BBQ Pork Baby Back Ribs

Ray included some extra BBQ sauce with our order. We refrigerated the ribs overnight and re-heated them in the oven and served them for a guest at dinner the next night along with some other complimentary dishes. Our guest was very impressed with Smokie’s Texas BBQ and asked us for Ray’s number. Now if Ray could also come up with some fresh sweet corn on the cob and BBQ beans to go with his ribs…………?????

Here is how to contact:

Ray and Lili McCollum

Smokie’s Texas B.B.Q.

located on Ave. Del Bosque in the Tucan Caribe building across from Costco and the rebuilt Mega store on Coba.

Home: 998-206-1805

Cell: 044-998-195-7584

email:

mccollumray@yahoo.com