Puerto Vallarta
This time, Rover invited Thony, our Mexican-restaurant specialist to help us review.
The atmosphere was stereotypically Latin, with chips and salsa served at the beginning of the meal. The chips were fresh and warm but not exceptional, and Thony was not impressed by the salsa— it was unoriginal. The menu had good variety, the servings were generous, and the service was quick (but the waiter forgot to bring us more chips later in the meal). Also, our waiter addressed us as “amigos” frequently. Nice and cheesy.
Rose got Enchiladas de Camarón; Thony got a combo platter consisting of one cheese enchilada, one cheese chile relleno, and one beef taco (although he insists he got a beef tamale); and Vernon got Carne Asada (it was misspelled as "Azada"). Rose’s entree was basically a shrimp enchilada with rice and beans on the side. It was good and very heavy. Vernon’s Carne Asada was actually in a burrito, and it was covered in a delicious green sauce. Thony’s plate kinda looked like mush. Chile relleno, which might be new to you, is meat or cheese filling in a pepper. Thony revealed to Rose at one point during the meal that, just as MSG is the secret ingredient to a lot of Chinese food, the secret ingredient to a lot of Mexican food is lard. Rose does not approve of trans-fats.
For some reason, we decided that we hadn’t had enough to eat, so we ordered dessert. Vernon was nostalgic for some sopapillas, so we ordered that. Basically, it’s fried tortilla pieces covered with cinnamon and sugar, honey, whipped cream, and artificially-flavored chocolate and strawberry sauces. Very yum. Very fat.
Rose: B- (I would go back because it was yummy. I would have to be in a my-arteries-and-morals-can-suck-it mood.)
Vernon: C
Thony: C-