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I have not had time lately to keep up with publishing the daily specials...and with the increased IVA/VAT tax, menus will probably need rescanning due to price increases. Green Verde is serving Mexican food now.

MENUS Below!

DELIVERY & Alphabetical MENU list at Margin

Saturday, November 9, 2013

MariaChilango MENU La Gloria

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El MariaChilango offers delicious Mexico City style quesadillas, sopes, huraches, tlacoyos, panvasos/pambazos, tortas, burros, and alambres, all at great prices...and Delivery! 
They sell Sol & Dos XX & often offer happy hour & bucket of beer specials.

Home delivery: 9981970275
 





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 SEÑOR BURRO el mas grande de la isla a solo $75



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Sunday, August 18, 2013

Bally Hoo MENU Downtown on Bay

 Bally Hoo downtown on the Bay, behind the gasoline station. Sol Rockers on Wed Evenings ~7p



Enlarged below




 Fish tacos w chips & salsa

Page 1...enlarged..








Sunday Specials 


Loncheria Manolitos  check their fb page
HORARIO: 7:00 AM - 11:30 AM
*LECHON AL HORNO  Roast young pig
KILO $200 TACOS $12 TORTAS $30
*RELLENO NEGRO DE PAVO $70  Yucatec turkey stew in black sauce
*RELLENO BLANCO DE PAVO $70  Yucatec turkey stew
*MONDONGO KABIC $55  Tripe stew

LONCHERIA MANOLITOS
  is near across the street from Mango Cafe & a few steps south of the Chapel of Guadalupe.
Where colona Salina Chica meets colonia Meteorologico, on the east side, about a mile and a half south of downtown, on the Caribbean Coastal Road. .   No Delivery Service on Sundays usually9982433776
Lechon al Horno Roasted whole pig

200 pesos is ~$16.50/kg or ~$7.50/lb. The tacos are equal to a dollar each and the sandwiches would be $2.50 US  Those are pickled onions.
RECUERDA ESTE Y TODOS LOS DOMIGOS

LONCHERIA MANOLITOS TE OFRECE

COCHINITA PIBIL
*TACOS $12
*TORTAS $30
*KILO $200

-RELLENO NEGRO
-RELLENO BLANCO
-POZOLE ESTILO JALISCO
-MONDONGO KABIC

APARTIR DE LAS 7 AM
ESTA OS HUBICADOS A UNOS PASOS DE LA CAPILLA DE GUADALUPE
NO CONTAMOS CON SERVICIO A DOMICILIO EN ESTE HORARIO
PEDIDOS AL 9982448474 POR LLAMADA O WHATSSAPP
Photo: todos los sabados
Loncheria MANOLITOS
apartir de las 8 am
LECHON AL HORNO
*tortas
*tacos
*por kilo
y apartir de las 12 del dia
*queso relleno
*puchero de dos carnes
estamos hubicados a unos pasos de la capilla de guadalupe pedidos al 9981448474Photo: SABADO
LONCHERIA MANOLITOS

APARTIR DE LAS 12 DEL DIA
* QUESO RELLENO
*PUCHERO DE DOS CARNES
*PECHUGAS RELLENAS DE JAMON Y QUESO
-POC CHUC
-MILANESA DE POLLO O PUERCO

SERVICIO A DOMICILIO AL 9982448474 POR LLAMADA O WHATSAPP

AVISO:SOLO ESTE SABADO NO TENDREMOS LECHON AL HORNO
    QUESO RELLENO: Update: IS USUALLY A SATURDAY SPECIAL   Edam Cheese stuffed with picadillo (seasoned ground meat & finely diced vegs), with a white & a red sauce (See below for more info on Picadillo)



 PUCHERO DE DOS CARNES  Stew of two meats- The meats are usually beef & pork, the seasonings may include chiles, cilantro, mint, peppers, cloves, pepper, androasted garlic. Other ingrediants include corn, squash, chayote, potatoes, carrots, limes, rutabaga, platano macho (lg banana). The salsa may include habanero, radishes, cilantro, and sour orange.
Mondongo Kabic  is a Yucatec stew made with cow's stomach, (tripe) cooked in sour orange and seasoned with onions, tomato, garlic, achiote, chiles, epazote, and oregano. Garnishes can include cilantro, oregano, onions/pickled onions, radishes, and lettuce
Relleno Negro is a turkey stew with a black broth that is garnished with hard boiled egg. Eaten with tortillas of course, and often rice. It is also called Chilmole. It usually has a pork meatball. The black color of the broth can seem unappealing; it comes from the roasted chiles in the mole & toasted tortillas.

Foto: México Desconocido
I have not seen Relleno Blanco, (White) so I am guessing the difference is probably  the mole, and possibly from using the recado negro vs the recado blanco? *Recado: spice paste with some combination of cloves, cinnamon, black pepper, oregano, cumin, garlic, coriander; usually mixed with sour orange.
*Achiote: from the seeds of the annatto plant, used for flavor & color in some recados, tikinxic (grilled fish), pibils, poc chuc, & many other yucatec dishes. Sold in cakes (pressed powder) & often combined with sour orange to make a paste or marinade.

Achiote is used in most traditional Maya cooking
Annatto ( English), 
Achiotl / Ku'u up (Maya), 
Achiote (Spanish),  
Native to Mexico, now grown in many countries for its great taste and natural coloring qualities.
 Su'uts' pak'aal (Maya) 
 Naranja-Agria (Spanish)
Green, with a thick bumpy skin, often used in sauces; tastes like a combination of lime and orange.

From Food In Isla Mujeres (link)  

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Every Sunday At Soggy Peso: Slow Smoked Texas Style BBQ: Baby Back Ribs, Chicken, & Sausage w home made potato salad and a corn & black bean salad & corn bread & a jalapeno. West Side ~mile south of town, afternoons until they run out.
 Heathen Platter: An entire rack of Baby Back Ribs, Sausage  239p (~$20us)
Combination Plate:  One Half Rack of Baby Back Ribs, Chicken, and Sausage  139p (~$11.50)
 It looks like we started eating this combo plate before I shot the photo. I don't see the two pieces of chicken and the jalapeno is cut up. The corn bread is on a plate at right. I'll see if I can't rustle up a better photo by next week. The dollar amounts are just informational. If you actually pay in dollars, the exchange rate is ten to one.
Texas Style BBQ is not served with a sauce, but Soggy Peso has some available if you request it.  (Actually there are few other regional styles of BBQ in Texas. This is also called "slow smoked" & is traditional in Central Texas) Typically the meat is seasoned with a dry rub whose ingredients may be "secret" but they ussualy include garlic salt, pepper, and celery salt, and may include chile powders, season salt, or flour.  Then it is cooked  in a special "smoker" that has an indirect fire and a venting system to smoke the meat as it cooks slowly for many hours. 

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Cochinita pibil Available Sunday morning until they run out at the Mercado downtown & in la Gloria & in Salina Chica on the main street, west side...where the line is & there may be a vendor our front selling fresh bread

Cochinita pibil  is  slow roasted young pig  marinated with achiote & sour orange, and other seasonings. Traditionally it was roasted in a pit, wrapped in banana leaves. It is tender & succulent, without any strong flavors from the seasonings. 


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Tuesday, July 2, 2013

Manolitos Loncheria MENU Delivery, To Go, Dine In Updated Oct 7 (Evening menu update 6/1/14)



 LONCHERIA MANOLITOS  is near across the street from Mango Cafe & a few steps south of the Chapel of Guadalupe.
Where colona Salina Chica meets colonia Meteorologico, on the east side, about a mile and a half south of downtown, on the Caribbean Coastal Road.  
Afternoon Delivery usually available 998 133 5032  

In the Yucatan, the main meal is eaten at midday, so hearty meals are served as Daily Specials weekdays in the afternoon (12:30p-5p). People order lighter fare from the menu in the evenings (7p-midnight), when the choices include individual tacos & tortas (a type of sandwich) & soups, made with chicken & turkey. 


Usually, on Sundays, and sometimes Saturdays, beginning at 7am, roast young pig is sold to go, by weight. The weekend specials are sold in the morning. 
                                           The Menu (06/01/14)






From 7pm to Midnight they serve: 
 Chicken & Turkey anojitos (light fare/snacks)
 *CONSOME  Soup
*SALBUTES *PANUCHOS   Flat tacos
*EMPANADAS DE PAVO,POLLO,QUESO O MIXTAS  Empanadas of turkey, chicken, cheese, or mixed
*ENCHILADAS ZUISAS   Enchiladas Suizas
*TOSTADAS   Flat tacos
*TORTAS SENCILLAS O ESPECIALES  Torta style sandwiches Regular or Special
*BURRITAS   Burritas
*SOPES   Flat tacos

 Empanadas (Chicken) and a Salubute (Turkey)




 Weekdays 12:30-5: SPECIALS
CLICK ON THE DAILY SPECIALS TAB ABOVE for Today's Specials!
Their specials are home cooked, hearty meals available ~noon for around 55p. (~$4.50 US) & can be delivered. See the list below for examples.

Sunday Morning Special:  Roast Baby Pig  

 ~7am, until sold out. TACOS $12  *TORTAS $30  *KILO $200
Sometimes on SATURDAY
Lechon al Horno Roasted whole pig

                                                                                
OR
RECUERDA ESTE Y TODOS LOS DOMIGOS

LONCHERIA MANOLITOS TE OFRECE

COCHINITA PIBIL
*TACOS $12
*TORTAS $30
*KILO $200

-RELLENO NEGRO
-RELLENO BLANCO
-POZOLE ESTILO JALISCO
-MONDONGO KABIC

APARTIR DE LAS 7 AM
ESTA OS HUBICADOS A UNOS PASOS DE LA CAPILLA DE GUADALUPE
NO CONTAMOS CON SERVICIO A DOMICILIO EN ESTE HORARIO
PEDIDOS AL 9982448474 POR LLAMADA O WHATSSAPP 
Cochinita pibil  is  slow roasted young pig  marinated with achiote & sour orange, and other seasonings. Traditionally it was roasted in a pit, wrapped in banana leaves. It is tender & succulent, without any strong flavors from the seasonings.  200 pesos is ~$16.50/kg or ~$7.50/lb. The tacos are equal to a dollar each and the sandwiches would be $2.50 US  Those are pickled onions on the torta. Photo of torta from Manolitos fb. other from cochinitapibil.mx

Photo: todos los sabados
Loncheria MANOLITOS
apartir de las 8 am
LECHON AL HORNO
*tortas
*tacos
*por kilo
y apartir de las 12 del dia
*queso relleno
*puchero de dos carnes
estamos hubicados a unos pasos de la capilla de guadalupe pedidos al 9981448474Photo: SABADO
LONCHERIA MANOLITOS

APARTIR DE LAS 12 DEL DIA
* QUESO RELLENO
*PUCHERO DE DOS CARNES
*PECHUGAS RELLENAS DE JAMON Y QUESO
-POC CHUC
-MILANESA DE POLLO O PUERCO

SERVICIO A DOMICILIO AL 9982448474 POR LLAMADA O WHATSAPP

AVISO:SOLO ESTE SABADO NO TENDREMOS LECHON AL HORNOUsual  Saturday Specials
    QUESO RELLENO:   Edam Cheese stuffed with picadillo (seasoned ground meat & finely diced vegs), with a white & a red sauce (See below for more info on Picadillo)




 PUCHERO DE DOS CARNES  Stew of two meats- The meats are usually beef & pork, the seasonings may include chiles, cilantro, mint, peppers, cloves, pepper, androasted garlic. Other ingrediants include corn, squash, chayote, potatoes, carrots, limes, rutabaga, platano macho (lg banana). The salsa may include habanero, radishes, cilantro, and sour orange.



  Usual Sunday Specials:
chilmole / México DesconocidoRelleno Negro is a Yucatan turkey stew with a black broth that is garnished with hard boiled egg, which may be inside a pork meatball. Eaten with tortillas of course, and often rice. It is also called Chilmole. The black color of the broth can seem unappealing; it comes from the roasted chiles in the mole. Foto: México Desconocido
I have not seen Relleno Blanco, (White) so I am guessing the difference is probably  the mole, and possibly from using the recado blanco vs the recado negro? *Recado: spice paste with some combination of cloves, cinnamon, black pepper, oregano, cumin, garlic, coriander. (see Explanation of Ingredients below) 
Pozole is not a specific to the Yucatan. It has been  eaten at special occasions throughout Mexico for many centuries...long before the arrival of Europeans. It is a stew of shredded pork, often with chicken or turkey,  and pork rinds. The essential ingredient is hominy (nixtamalized maize/corn). It has a richly flavored, savory broth and garnishes that usually include lettuce or cabbage, radishes, oregano & cilantro, onion, and lime.  There may be powdered chiles available. Pozole has different regional styles, and "Jalisco" has red broth & is also called pozole rojo.Foto: Thinkstock/GettyImages
Mondongo Kabic  is a Yucatec stew made with cow's stomach, (tripe) cooked in sour orange and seasoned with onions, tomato, garlic,achiote, chiles, epazote, and oregano. Garnishes are similar to pozole

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 Monday Specials always include  Frijol con Puerco: Yucatec style Beans with Pork is made with black beans, pork, epazote*, chiles, and onions. 
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The DAILY SPECIALS are available ~noon & usually include Pork or Chicken Milanesa (60p):

Which is similar to  "Chicken Fried Steak" and "Chicken Parmesan";  a seasoned, breaded,  fried cutlet Photo from MexicoFood&more 


 and Poc Chuc (60p) Yucatec pork BBQ  (which is usually marinated with sour orange and achiote)


For a list of other specials: LINK 
Explanations of some of the dishes:  
 
This is how Chicken Escabeche is made .. 1. Combine coriander, oregano, salt, pepper, cumin, cloves, allspice, and cinnamon; set aside. Whisk together:  half the spice mix, orange, grapefruit, and lime juices, and minced garlic; add chicken pieces, marinade & refrigerate for at least 4 hours. (Or just use juice of sour oranges)
2. Meanwhile, Roast the garlic gloves & char the  chiles.

3. Remove chicken from marinade, reserving marinade, char chicken on both sides on grill.
4.. Heat oil in a 6-qt. saucepan. Add onions & remaining spice mix, stirring occasionally, until lightly browned. Stir in charred chiles and garlic, & return chicken to pan  with reserved marinade and stock; bring to boil, then simmer covered, until chicken is cooked through. Uncover, reduce liquid; serve with tortillas. The chicken is often shredded.
Recipe edited from Pollo en Escabeche Oriental (Yucatán-Style Chicken and Onion Stew) (in English) Saveur.com photo : James Oseland 
How to make Steak Cazuela
First you make a "Sofrito" with oil, onions, garlic, pepper, oregano, cumin, bay leaf and tomato sauce, and then you add the steak & cook for a couple minutes, then add potatoes, cooking wine, olives, salt, enough water to cover, and cook.. one recipe adds a packet of sazon Goya. Some recipes include green pepper, some leave the steaks whole. Details in English HERE    Photos &(edited) recipe (in English) from Cocina de Nathan

Adobo de puercoPork Adobe is made with pork ribs & another cut of pork (pierna/leg) browned & simmered with garlic, salt, & thyme. (They may be marinated first in sour orange & achiote,)  For the sauce: Ancho & guajillo chiles  are roasted & seeded. Cumin, cloves, allspice, black pepper, garlic, & onion are roasted, They are blended & made into a sauce (adobo), added to meat. In this version, Knorr seasoning can be added. Adjust & serve w rice. Photo & recipe HERE  at misrecetas

Pollo adobado is made by marinating chicken pieces in sour orange & achiote, while roasting onions, peppers & garlic; then cooking them together in broth with tomatoes & a bay leaf.  (This is the same as Pork Adobe, but with chicken)

 Here is an recipe for Brazo de Reina:
..boil and peel a dozen eggs. Season 900gms of masa with salt and pork lard (to taste), and add the 300g of thinly chopped chaya, and 200g of crushed pumpkin seed (calabaza molida) and knead well for 10 mins.Form the "arms" brazos by dividing the dough into four squares 20x20cm, putting the boiled eggs in the center, and carefully roll them up and secure with half a banana leaf and tie (use a strip of the leaf).Cook in a water bath for 90 mins. Serve in 3cm slices topped with tomato sauce and sprinkled with ground pumpkin seeds.(Recipe is courtesy of chef Miriam Restaurant Azcurra Kinich of Izamal in Yucatan, Mexico during the culinary festival 'A taste of Merida' made ​​in the Jaguar Restaurant in Coconut Grove. FL.Site & photo credit F.Cuevas/Univision OnlineBrazo de reina)
 
Photo of Picadillo with potatoes from Manolito's.. Picadillo is similar to hash, but with different seasoning. The seasoned ground meat is cooked with very finely diced vegs. Included in the recipe often are: green peppers, onion, tomatoes, garlic, bay leaf, cloves, cumin,olives, cinnamon, chile. Picadillo is used to stuff turkeys at holidays and Manolito's puts it into some very tasty chile rellenos. It means "bits & pieces", and is often made from a mix of ground beef and pork.

 Chicken Pibil recipes vary, but generally it is made by marinating chicken pieces or breasts  in sour orange & achiote with spices;  a recado. There are different recados & there are vendors in Isla Mujeres who sell them. This one commonly consists of  cloves, cinnamon, black pepper, oregano, cumin, garlic, and coriander. Then you can wrap each piece in a softened banana leaf with slices of onion & tomato, epizote, salt, and a little lard, then in aluminum foil and steam or bake. (spices vary, a bay leaf is often included). Chicken is usually served shredded, accompanied by pickled onions, rice, tortillas, and salsa.

Pork & Calabacitas (young squash) is generally made by cutting everything into pieces, browning the pork, then adding tomatoes, onions, garlic, (poblano/can vary) chiles, corn, and young zuccini,  (seasonings vary) & cooking it down in its own broth. 

Pezunas Capeadas is usually prepared by precooking the pigs feet, often with onion & seasonings, then deboning, battering and frying the meat , and simmering it in a tomato sauce.


 
  White Bean Stew in the Yucatan is made with pork, (cuts vary & can include smoked pork chops, bacon & chorizo) and white beans. Other ingredients usually include tomato, onion, garlic, chiles, & pepper. Seasonings are usually recado colorado*, or cumin & oregano & achote, with sour orange to marinade the meat.  Ingredients that may be included are cabbage, potatoes, chiles, 
squash, carrots, olive oil, greens,and platano macho.  This is also called potaje de ibes. *Recado colorado can be bought in Isla Mujeres, or you can make your own. It usually includes Mexican oregano, achiote, black pepper, salt, cinnamon, cloves, allspice, cumin, and garlic

  Meatballs & pasta  (ALBONDIGAS CON FIDEOS)
 In the Yucatan, meatballs & pasta are usually served in a savory broth, called caldo. The meatballs may be seasoned with onion, oregano, cumin, parsley, salt, pepper, and herba buena (mint) and usually held together with eggs & flour (maiz & wheat).  

Leslie Woodbridge   Manolitos Milanese de Pollo... The bestt!
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  • Leslie Woodbridge omg so stuffed.

  • Debbie Medlin hey les is that like fried chicken

  • Leslie Woodbridge It is...like my mom's. It is not super crispy. more like KFC Original recipe crust, so tender and good.
 Chilmole de friol con puerco is black beans with pork, seasoned with a mole of recado negro, epazote, and tomatoes, thickened with masa or toasted tortillas.


I'll explain the regular menu another day...Salbutes, panuchos, sopes, burritas, etc. The first three are different versions open faced tacos usually made with chicken or turkey.
Explanation of Ingredients
*Epazote ("eh pah ZOH tay") is an herb traditionally used to flavor black beans whose name is is derived from Nahuatl: epazōtl. It is believed to reduce the flatulence caused by beans, and has a mild distinctive flavor that you will recognize if you've eaten bean soup in Isla Mujeres. You will see it in most gardens or in containers on patios and roofs around the island.. It grows about three feet tall with tiny green flowers and a weedy appearance. ) 
*Recado: spice paste with some combination of cloves, cinnamon, black pepper, oregano, cumin, garlic, coriander,. It is often mixed with sour orange & achiote. The common ones sold in Isla Mujeres are colorado, negro, & blanco.
 
*Achiote: from the seeds of the annatto plant, used for flavor & color in some recados, tikinxic (grilled fish), pibils, poc chuc, & many other yucatec dishes. Sold in cakes (pressed powder) & often combined with sour orange to make a paste or marinade.

Achiote is used in most traditional Maya cooking
Annatto ( English), 
Achiotl / Ku'u up (Maya), 
Achiote (Spanish),  
Native to Mexico, now grown in many countries for its great taste and natural coloring qualities.
 Su'uts' pak'aal (Maya) 
 Naranja-Agria (Spanish)
Green, with a thick bumpy skin, often used in sauces; tastes like a combination of lime and orange.

From Food In Isla Mujeres (link)  

 Dining & Delivery Experiences
Comments from Facebook:
.Leslie Woodbridge wrote:  Manolito's Costillas en salsa verde...omg delicioso!  Translation...Monolito's Ribs in green sauce..Oh My God..Delicious!! 
Katie Cain wrote: We get food from here a lot, always fresh off the stove, delicious and the place is clean, clean. They say they deliver but haven't tried that. 
I wrote:
First we tried the evening menu & everything we tried was very good & we plan to return. Guests who have dined there have returned & recommended it. Tasty, affordable, authentic. Most of their business is to go. They only have a few tables on the street, which can be hectic, but it's interesting to watch.
July 25, 2013 I wrote....Bruce had lunch delivered from Manolitos this afternoon...their specials today included
Chiles Rellenos (Breaded chiles with picadillo inside..seasoned ground meat)
Trapa Vieja  (Pulled beef with onions, served w pickled onions & a jalepeno)
....with rice & tortillas, and we got a bag of hot sauce & a bag of beans.
Bruce said the Chile Rellenos were REALLY good. Then he said they were VERY good. I think he muttered "tasty' and "excellent". He says the bag of gravy could be eaten as soup.  He said "Lotta food!" after he ate both rellenos. (He will try the trapa vieja manana.)
     Relleno means stuffed. Poblano chiles are used, removing the seeds, ribs, and skins, so they usually they are not hot, with some 'kick' at the top where the ribs may remain, inside the stem. Picadillo is ground meat (pork and beef, or just one, with finely chopped vegies..often onion, carrot, bell pepper, and potatoes, maybe tomatoes, with seasonings, which may include garlic, and a little cloves.)
Both meals with sides, including delivery, were 115p...about $9 plus tip.
 Rellenos moved to a plate...

We have eaten at Manolitos in the evening & many of our guests have recommended it. Bruce really liked these Chicken Empanadas & the Turkey Salbute






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