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Puerto Escondido offers wonderful variety of shopping and restaurant alternatives. One of the reasons Puerto Escondido is a first rate tourist destination is that it scores well in providing one of the pleasures of vacationing: Great dining, good selection and wide variety of eating places.
Seis Palmas underscores the growing importance of the Rinconada area as an attractive dining center. Los Vaqueros has just relocated there, where Pepe and his family delight meat lovers with those heaping plates of grilled arrachera, ribs and sausage. They join El Nene, a popular local spot for light lunches, dinners and cocktails - - grilled chicken, fish, chile con carne, great sandwiches - - and the delightful Los Tugas, named for the charming Portuguese couple, Elizabeth and Mario, who serve up a marvelously diverse array of internationally inspired dishes. The original Rinconada dining favorite is La Torre, where you can always find a great steak, fresh seafood and enjoy the daily specials: Thursday it's Asian food, Friday, ribs.
The end of Zicatela Beach is home to Sakura, an authentic and excellent Japanese restaurant, JK Oriental, a pleasant Chinese restaurant which offers all-you-can-eat buffets on Saturdays and Sundays. And with the opening of Sabor a Mar, Puerto culinary legend Carmen Herrera's new beachside seafood restaurant, Zicatela South became a true dining mecca.
That's not to overlook the other fine restaurants on Zicatela and Marinero: the beach-side Esmeralda and Coco Surf Beach, Los Tios, the eclectic Mangos, Flor de Maria, always a winner, the elegant Santa Fe and for the best breakfast in town - Tabachin del Puerto.
When in Puerto, it is always worthwhile to check in with Gina at the Puerto Escondido tourism booth on the Adoquin. Gina can help you with current events, arrange city and walking tours and has answers for everything happening in Puerto Escondido.
El
Adoquin, or pedestrian zone, is located along the Harbor
beach. Shops, internet cafes, and bars are nestled in between
hotels and restaurants.
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The Mexpipe surf shop is located at the southern end of the Zicatela beach.
Find all your surf needs and fine sport clothing. |
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Visit Brad at the Split Coconut for the best steaks and ribs in Mexico - true story.
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| Visit Dave Ogle for the famous Puerto Underground surf movies and professional video productions. |
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Food In Puerto
From
El Sol DE LA COSTA
Many of the dishes you will encounter will be familiar; others may cause consternation to those unaccustomed to eating insects or cacti. Dried grasshoppers (chapulines) are a favorite Oaxacan snack and the huge flying ants known as chicatanes which swarm the area at beginning of the rainy season, are enthusiastically scooped up by the hundreds to be cooked in a spicy sauce, a dish that is considered a great delicacy.
The pricky pear cactus (genus opuntia) provides nopalitos, the tender pads that are used in scores of recipes, from soups to stews. In flavor and texture, they are similar to green beans. The same cactus provides the tuna and pitaya, fruits mostly used in drinks and desserts and chayote squash.
But don't be afraid to try something new, you might find it delicious.
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Just about every local restaurant offers fish in one form or another: a simple caldo de pescado (fish soup); filete (fish filet); or pescado entero (whole fish).
You can order your fish empanizado (breaded and fried); al mojo de ajo (garlic butter), a la veracruzana (Veracruz-style with tomatoes, onions garlic, and peppers ), a la diabla ("devil-style," in a fiery pepper sauce) or en salsa verde (green chili sauce), to name just a few variations. |
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The subtropical coastal plains and the temperate agricultural zones in the Valley of Oaxaca guarantee a year-round supply of fresh fruits and vegetables. (Market days are Saturday and Wednesday, when you will find the best selection of produce.)
Papaya, oranges, bananas (at least a half-dozen varieties), tangerines, pineapples and limes are always available. But there are special seasons that are anxiously awaited. The summer months mark the onset of Mango-mania. This juicy fruit has been described as tasting like a resiny peach, or an apricot crossed with a pineapple.
Then there is the whole gamut of tropical exotica: guayabas, chirimoyas, mameys, zapotes, anonas, ciruelas, tejocotes, tunas, to name just a few. Some are used solely in juices and deserts, others are delicious eaten as is. |
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