When our Mexican friend Eliana invited us for lunch at the restaurant she and her sister have opened in their home in Mazamilta, we couldn´t imagine what epicurean delights we would be enjoying.
The leisurely drive with friends from Ajijic into the beautiful mountains that surround Mazamitla brought us into the Pueblo Bonito, a fraccionamiento in a pine forest in Bosque Escondido (Hidden Woods). There we were greeted by our hostess at “Casa El Encanto,” a charming house designed by the chef-owner to accommodate small private lunches and dinner.
We were offered refreshing citrus water flavored with lemon, grapefruit, orange and mint, and the best margaritas I have ever tasted, enhanced with Cointreau. A large coffee table in the elegant living room was covered with a colorful, mouth watering array of delicious tapas. They included bruschettas with salmon and goat creamy cheese, a variety of veggie tapas with fabulous gribiche spread with fresh herbs, chili-walnut tapas with cream cheese, blueberry tapas with vegan almond cheese made solely from finely ground almonds mixed with thyme and rosemary, and sweet and sour apricot marmalade tapas that were to die for.
We relaxed as we sampled the rich variety of appetizers and then were invited to the dining room table that was set with exquisite china, crystal, and fine linen. The centerpiece held floating rose buds of different shades of pink that complimented the napkins that encircled the bowls of savory green celery soup with apple and fresh parsley.
A colorful salad of vegetables was garnished with artichokes, nuts and seeds and was served with a divine dressing seasoned with turmeric
, cumin, pepper, garlic, oregano and fresh basil. Our hostess-chef, Eliana, explained that this dressing was specially formulated not just for flavor but to help boost our immune systems. She also offered a creamy tahini tangerine dressing. A most refreshing and healthy fennel and peppermint chia drink went nicely with our salads.
For our main course we were served a delicious combination of tiny Thai beef meatballs and vegan mushroom pearls and quinoa with wild rice. The vegetables were sautéed in a healthy mix of curry and rosemary and topped with a light peanut sauce with ginger and sesame seeds. A smooth Chilean cabernet sauvignon went well with this course.
This leisurely lunch of creative taste treats was topped off with a delicious, gluten-free blueberry cake served with two vegan almond and date truffles made with brandy. After dinner we had a choice of a rich coffee from Veracruz or jamaica-raspberry tea. We toasted our hostesses and their assistant chef with glorious membrillo (quince) liqueur, in gratitude for preparing this most amazing lunch of rare delights.
Although we needed to return to Ajijc late that afternoon, our host reminded us that it is possible to book comfortable rooms in nearby chalets for a night or the weekend. Next trip to Mazamitla, we’ll plan a longer, flavor filled stay.
To enjoy a great private four-course lunch or dinner specially prepared for your private event Tuesday through Sunday, call “Casa El Encanto” at least 72 hours ahead to make a reservation dinner for as many ten people.
Phone Eliana at 331-544-8143 or email her at This email address is being protected from spambots. You need JavaScript enabled to view it.This email address is being protected from spambots. You need JavaScript enabled to view it..">.
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