Nice report, are they still using opah for their ceviches? I’m going to have to go back for more of that damn uni and their fried shrimp torta sounds like a winner too.
I think the prices are worth mentioning:
small cocktel de camaron - $10
tostada with uni - $12
live scallop - $9
chiles rellenos - $9
live surf clam - $7
half dozen blood clams - $15
tacos - $5-$6 each
Not cheap, but pretty reasonable for super fresh, live, line caught seafood.
WTF?? Did you send the pibil back??? I’ve eaten at Chicen Itza so many times I’ve lost acount and never had the pibil look like that…so under-sauced and fucked up…
God damn it, I hope the opening of Holbox doesn’t mean the decline of Chichen Itza
Lol @Aesthete only you could see somebody describe two things as fantastic and come to the conclusion that it’s pretty disappointing overall. Never change.
PS. You know it’s gonna be great. Gilberto wouldn’t stand for anything else.
Yeah, maybe so but still sucks. The octopus I had at Chicen Itza before Holbox opened with @set0312 was seemingly the same recipe and spectacular, so it’s pretty shitty that it sucked.
I would be sad to be burned by 50% of my order… =/
I’m noticing a bit of inconsistency in numero d’uni per tostada. You got four, @Haeldaur got three and suckers like @A5KOBE and I got two. Nothing too egregious in my book (I still had a moment eating that thing. Loved every damned bite) - more of an observation.