Postcard from Merida, Mexico: A trio of restaurants for dining well

Above: Micaela Mar y Lena crudo de atun

Grilled seafood is the specialty at Cocina de Mar y Lena, a contemporary restaurant that seems a magnet for an upscale crowd of fashionable Mexicans arriving by the Uber-full, at least they were pre-COVID. The grilled shrimp and octopus were wonderful, and the refreshing raw tuna (above) just melted in your mouth.

Chef Sara Maria Arnaud Gomez combines the flavors of Oaxaca with those of the Yucatan at Apoala on the prime people-watching park of Santa Lucia. From ceviche and fried zucchini blossoms to dessert, everything was beautifully plated. Loved their mezcal mule cocktails with a smoky charred chunk of caramelized honeycomb riding atop the rim.

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Postcard from Merida, Mexico: Cuisine branches out beyond the expected

Above, Grilled Pulpo and Camarones at Peruano in Merida

It seems way too long since the blog offered any nourishment. This first restaurant post from Merida has little to do with traditional dishes of the Yucatan (Don’t worry, we’ll serve you some of those soon.).

Since the most recent food post was from Italy, we’ll begin the transition with a visit to an Italian enoteca – Oliva. Having been spoiled so recently, we hesitated to try this high-end Italian in Merida. We were richly rewarded though. Lamb ragu, cauliflower risotto and a beautifully delivered filet of sea bass all measured up to Italy. Of course, Oliva had me hooked with a special starring one of my favorite foods in the world – soft-shelled crab.
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Biannual Roundup: What you’re looking at gets a makeover

street art malaga spain pulpo wine

Street art encountered in Malaga, Spain

Only a decade or so old, but WordPress kept dropping hints that my blog format was outdated and becoming obsolete. The time was approaching that it would no longer function on the platform.

So here it is: the first post with a new look in a format I am trying to master. I promise not to include any of the curse words that my slip out of my mouth as I try to make heads and tails of it.

It happens to be that time of the year, halfway through, for that exciting list of what posts you have clicked on most during the past 12 months. My book has not dropped off the list yet, and I am grateful for that and that you continue to let the blog play boulevardier even though the writer actually is in a state of corona-hibernation.

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