|Patio and parking|
At 3:00 p.m. Wednesday, we six were the only diners in the warmly appointed dining room. We were attended quite competently by two white jacketed waiters. The menu is not lengthy, but is more than adequate. They brought us some complimentary totopos y frijoles.
The guacamole was fine, and the chile pasilla botana was novel and nifty. It comes as sort of a kit, comprised of a fried, opened dried chile, strips of queso fresco, crema, chopped cilantro, cebolla y chile perón. We were supplied with baskets of warm, thickish handmade tortillas with which to assemble our tacos. The dish was fun to eat, but the sum of its flavor was o.k., but not equal to the appeal of the DIY parts.
|Chile Pasilla botana|
With the platos fuertes, I think the quality declined. Mark had a Filete de Res con Champiñones a la Mostaza, of which only he can give an opinion. He invited me to taste the sauce, but I did not think that the yellow mustard in a cream sauce was a felicitous combination.
|Filete de res con champiñones a la mostaza|
Both Georgia and I both had Chuletas Adobadas. Mine, at least was overcooked; a bit thin and dry, but redeemed somewhat by the pretty good adobo.
Nancy and Sra. Cuevas both had Ensaladas Mixtas, which combined fresh and cooked vegetables and some ham and cheese. The salads were attractive, and cruets of vinegar and oil were welcome to mix your dressing to taste.
|Ensalada Mixta: goodbye, cruet whirl|
Ron and I both ordered flan, which was poorly made. I have never had dense, chewy flan before. The caramel tasted like a syrup made from piloncillo.
|This dessert did not pass with flan colors|
|Crepas a la Naranja|
Price: $$+ (per person, complete meal. See menu pictures for details)
Restrooms: Clean and attractive.
Parking: spacious and free.
Location: Hotel Misión Pátzcuaro
Av. Lázaro Cárdenas No. 321
C.P. 61600, Centro
Pátzcuaro, Michoacán, México
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