Each month Yucatan Today visits a restaurant in order to describe what it has to offer. This is not a review; it is a summary of the menu, service, ambience, prices, and opening hours.
June 2009
Only 15 minutes from downtown Mérida is a hacienda oasis which offers a unique dining experience. The chef at La Pitahaya Restaurant at Hacienda Misné has created original fusion recipes, showcasing the best of Yucatecan cuisine and international cuisine blended together.
The hacienda is a perfect setting for this culinary experience. Built in 1870, the hacienda has recently been restored to its former elegance, and the lush gardens have been surrounded with 50 spacious guest rooms and suites, each one opening directly onto the gardens. Spa, pool, bar, and event facilities are lovely and inviting. If you are not staying at the hacienda, ask for a tour of the beautiful grounds after your meal.
La Pitahaya is a bright, airy dining room with lovely doorways, skylights, and stained glass windows. The service is attentive and guests are made to feel welcome.
For breakfast, a complete selection is available, from fresh fruits and juices to huevos motuleños, omelettes, or chilaquiles. They also have an in-house bakery which produces a variety of fresh breads.
A perfect way to begin your lunch or dinner is with a Chaya Margarita. The Yucatecan plant, similar to spinach, has been added to the classic margarita recipe, resulting in a lush green, extremely refreshing cocktail, one of a kind.
On the lunch and dinner menu, appetizers include a mixed plate of Yucatecan specialties, as well as brazo de reina, panuchos and salbutes, and papadzules. Papadzules are tacos filled with hard boiled egg, covered with a regional pumpkin seed and tomato sauce, delicious! Also available are salads, Sopa de Lima, and Sopa Azteca. There is a variety of delicious paninis and original pizzetas to choose from as well.
For the main course, consider the chef’s specialties, a fusion of our Maya heritage and European influence. The result is a selection of exquisite, sophisticated recipes. The Rollo de Mestiza is chicken breast stuffed with vegetables and cream cheese, wrapped with bacon and covered with roasted red pepper sauce. It comes with creamy risotto and local squash filled with ham and cheese. The Arrachera Estilo Valladolid is tender arrachera mounted on a sauce of Valladolid sausage, with caramelized onions, potatoes with paprika and chili. Or try the Plátano Relleno, local plantain filled with minced meat, olives and capers, topped with grated cheddar and manchego cheese; garnished with wild rice and grilled carrots. Another unique and delicious option is the Filete de Pescado en Salsa de Cítricos del Mayab: fresh battered fish fillet and prawns, covered with a delicate sauce of lime and lemon, garnished with home-made pasta, broccoli and diced tomato.
If you still have room for dessert, try the caramel flan, decadently sweet and thicker than the usual flan, or the dessert of the house which varies from day to day.
To reach Hacienda Misne, take Calle 63 east to Ave. Quetzalcóatl. Shortly before the Periférico, turn right on Calle 6. The hacienda is straight ahead. La Pitahaya Restaurant is open every day from 7 am to 11 pm, serving breakfast, lunch and dinner. Tel. 940 7150.
www.haciendamisne.com.mx
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