Central Telegraph - - ESCAPE -

If you spot it on the menu, you can’t go past the co­chinita pi­bil (baby pig) dish revered in the re­gion.

De­liv­ered in a juicy salsa, you de­vour it with ac­com­pa­ny­ing tor­tillas like you would a taco. Don’t be afraid to ask for more if you run out.

Rooster, a break­fast joint in the main drag Miguel Hi­dalgo, is lauded for its eggs bene­dict op­tions.

When they ask for your or­der, you will need to give your pref­er­ence like you would steak – liq­uido, medio or bien co­cida (runny, medium or well done).

A pricey but de­li­cious din­ner op­tion is Lola Valentino – scrump­tious en­trees, a surf and turf dish that will fill you to the brim and quirky, but de­li­cious, cock­tails.

For a re­fresh­ing drink in the glo­ri­ous heat, try ei­ther an hor­chata made from rice milk and cin­na­mon, or an agua de ja­maica made from hi­bis­cus flow­ers.

Ice cream, known as helado en es­panol, is sold all over the is­land. Keep an eye out for gua­n­a­bana or mamey. They are de­li­cious fruits on their own but even more de­lec­ta­ble when made into ice cream.

Of course, don’t leave the is­land with­out try­ing the mango mar­garita.

But if you want to be a bit more dar­ing, try a tamarindo with a hint of chilli.

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