Best Spanish restaurants nearby. Discover the best Spanish food in Patzcuaro. View Menus, Photos and Reviews for Spanish restaurants near you.. Pátzcuaro ( ˈpatskwaɾo (help·info)) is a large town and municipality located in the state of Michoacán. The town was founded sometime in the 1320s, at first becoming the capital of the Tarascan state and later its ceremonial center. After the Spanish took over, Vasco de Quiroga worked to make Pátzcuaro the capital of the New Spain province of Michoacán, but after his death, the capital would be moved to nearby Valladolid (today Morelia). Pátzcuaro has retained its colonial and indigenous character since then, and has been named both a "Pueblo Mágico" and one of the 100 Historic World Treasure Cities by the United Nations. Pátzcuaro and the lake region it belongs to is well known as a site for Day of the Dead celebrations.
Things to do in Patzcuaro
4 based on 589 reviews
We ended up at this restaurant by a recommendation from the hotel and it is right on the plaza. We really enjoyed the food and the atmosphere of the place. We donât recommend to eat outside as you get distracted with tons of people asking for money or selling things.
4 based on 16 reviews
First, I should note that "Mariscos La Wera" also goes by its former and perhaps better known name of Mariscos La GÃ¼era. There is a large branch along the highway to Morelia at Colonia Nueva, but while it's acceptable, we prefer the ambiance and service of the original PÃ¡tzcuaro location.We have enjoyed eating there since we moved to the PÃ¡tzcuaro area in 2005 dozens of times and have tried many things on the gradually evolving menu. I can tell you with some authority which dishes are most successful and satisfying.First off, for a tasty appetizer, we recommend the various tostadas. The savory Tostada de Marlin Ahumado is an old favorite, but its Number One position is now challenged by the delicious, warm Tostada de Filete (de Pescado) Al Ajillo. It's hard to decide which to get, as the Tostada de Camarones a la Diabla is tempting as well.For a spicy and appetite stimulating beverage, we like the Micheladas con Clamato , a sort of beer based Bloody Mary, garnished with a peeled shrimp (sometimes more than one!) Limonada made with agua mineral is good, and the aguas frescas de sabores are usually a good choice.Another good opener is a coctel de camarones (shrimp) and/or pulpos (octopus. La GÃ¼era tends to make the coctel sauce too sweet with ketchup, so we often order a coctel "natural", without ketchup.Just about any dish made with shrimp is a good choice, but for us, simplicity is best. Thus, a plate of Camarones Para Pelar (Peel' em and Eat 'Um Shrimp" is a very good choice. The shrimp are impeccably fresh. You can custom blend a dipping sauce from the bottled salsas (note that MLG features the top grade brand of Salsas Cosecha PurhÃ©pechas, but the servers will usually will bring you some salsas caseras (made in house). The tables are also set with Saladitas crackers, fresh bread rolls, limes and plain tostadas.Camarones Empanizados breaded fried shrimp, is another good choice. This, as with all large plates come with rice and the MLG signature salad underneath.One of my wife's favorite dishes is Caldo de Camaron, a mildly spicy shrimp broth loaded with plump shrimp in the shell. As with the similar Sopa de Mariscos (mixed fish and seafood), it's accompanied by a plate of minced cilantro, read and white onion, avocado slices and lime wedges. The Sopa de Mariscos may be challenging if you prefer not to take evasive action for fish bones.Our friends, recently moved to PÃ¡tzcuaro, often get a whole mojarra http://tinyurl.com/lte43he, al Mojo de Ajo Garlic Sauce) or simply Dorado (pan fried)Other fish varieties are offered, including Lobina Negra and Huachinango. Another good healthy and delicious choice (when it's cooked lightly) is Filete de SalmÃ³n a la Plancha. Be sure to specify that you want it lightly cooked, so it's juicy and not dried out.Warmer weather makes me crave an Ensalada de Mariscos, a large plate of both cooked and raw seafood on a bed of fresh vegetable salad. This dish varies somewhat with what's available. Sometimes it comes with a couple of Pata de Mula (small black molluscs), maybe an oyster on the half shell (which I don't eat) and a lot of cooked conch, perhapas tiritas de pescado al limÃ³n (a sort of simple but tasty ceviche) and more.I'll mention just one more specialty: Ancas de Rana, or Frogs' Legs. Usually these are successfully prepared al Mojo de Ajo. On one solitary occasion, they were overcooked and shriveled, but that was an exception. Usually they are plump, juicy and tasty.I have to be honest and say that although we love Mariscos La GÃ¼era, there are occasional flaws. The most common is overcooking food to dryness. After I recently got a whole Huauchinago Al Ajillo that was overcooked to the point of being nearly inedible, I told the ever attentive, friendly and dedicated owner of MLG, Sra. Judith Melgoza of my disappointment. She told me emphatically that if something was unsatisfactory, I should send it back at the first bite. Sra. Melgoza is truly interested in customer satisfaction. Mariscos La GÃ¼era opens at about noon until around 6 p.m. Peak hours are from about 2-4 p.m. It can get very busy, especially on late Sunday afternoons. Desserts are available, but not a strong suit. Flan, jericalla, chongos, typical home style Mexican desserts. We rarely would have room for one after a full meat at MLG.To sum up, Mariscos La GÃ¼era is among the best restaurants in PÃ¡tzcuaro. It gives good value. The food is fresh. The waitstaff is well trained. Hygiene is well practiced.The best dishes are the less complicated ones, in our experience.
4 based on 10 reviews
We have enjoyed two visits to El Mandil. The first was a tasty buffet style comida (mid afternoon meal) offering an ample selection of dishes. Customers are served by friendly, informative employees from the attractive clay pottery ollas. I enjoyed, among other things, some Bisteces en Salsa Roja, and Rajas en crema y queso. The Tortitas de Carne (a sort of small meat patty cooked in sauce) were a bit too picante for me.Please understand; this is not gourmet restaurant cooking but more like your Mexican abuela would cook, if you had one. But the kitchen appears to be professionally run. (I am a retired baker and cook.)Today we had breakfast there. We arrived early, so there were fewer dishes available at first, but more than enough to satisfy us. More dishes were brought out during the course of our meal. The cut fruit was good, the pan dulce decent. There were at least two varieties of scrambled egg dishes, but I stayed with the Bisteces and the good Carnitas de Cerdo en Salsa. The frijoles merited a return for seconds. They are that good. Hot tortillas are brought on request.The coffee is barely drinkable, alas! But the Agua Fresca de Guayaba was excellent.WARNING! The little bowl at the left end of the serving line hold what seems to be corn flakes. No. They are little tortilla crisps infused with some picante chile.We thought that the price of $60 pesos was more than fair. It's less than $4.00 U.S. Dollars at current exchange rates. Tips are welcomed by the hard working staff.El Mandil has a place on our list of favorite restaurants in PÃ¡tzcuaro.
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