Restaurants & Bars

poor food in a highly touted restaurant outside Tijuana, MX

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poor food in a highly touted restaurant outside Tijuana, MX

Bob Gerrick | Aug 23, 2005 04:56 PM

I had read much about this restaurant and was extremely interested in trying it. My wife and a friend had lunch there last week and were very unhappy with the results. The Vale de Guadalupe in Baja has some delicious wines yet only a few were present on the winelist and of those only few( basically from the larger commercial wineries eg. La Cetto, Domecq) were available. The chef now being a celebrity evidently spends more time on television than supervising the food that comes out of his kitchen. The dish of sweetbreads, chourico and goatcheese was disappointing in that the sweetbreads were a soggy mess. My wife's tuna carpaccio was the highlight of the whole meal and was delicious. My friend's salad was an uninteresting melange of greens, few tomatoes and canned artichokes. Our main course dishes were generally poor. It was suggested I try the duck in honey and garlic( a house speciality). It was tough and sat in a pool of honey- infused oily sauce. My friend's filet with cheese, chipotle and poblano was uninteresting, overcooked (although he stressed rare) and generally tasteless. My wife had bagre( a kind of sea catfish) in a rosemary /cream sauce that was OK. This is totally unacceptable in a restaurant that is quite expensive and especially, presided over by a chef who is as highly trained and touted as Martin San Roman

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