A Bounteous Buffet
Reviewed
by Nancy Snipper
Inside Ixtapa’s luxurious Park Royal
Hotel, guests can enjoy a buffet of global gourmet stature and dimensions,
After all, Cirilo Morales Valente, Veranda’s chef with 20 years of experience,
brilliantly changes the buffet offerings every night. The food can be Mexican,
Tex-Mex, Oriental, Spanish and more. He has four cooks who work with him on the
hot dishes, and two cooks for salads. As many as 800 guests per night on enjoy
Veranda’s buffet that appeals to the dozens of voracious diners who love
variety.
I counted over 15 different hot plate
meals, an exciting array of deliciously unique salads and a gamut of tasty cold
cuts – all perfectly presented to form a colourful feast for the eyes and palate.
The sweet beets, little peas, chayote’s
lime green slices of juicy cactus squash filled my first plate, plus I went
back for the various ham slices, but given the fact that there were seven
salads, I knew I had to pass on some to keep room in my belly for the big main
dishes.
The meatballs were fabulous, the corn
dish of green pepper slices and onions in a cream sauce was outstanding. I
couldn’t get enough of the spicy shredded chicken and the mole chicken. There was a kind of beef chili that took my
breath away with each ecstatic bite. The notable perk was how delicately tender
the meat was, and how perfectly seasoned each dish was. Not too much salt or
spice.
Desserts were embarrassment cake riches.
I had them all, including the churros!
Speaking of flour, Veranda’s homemade bread is sensational, sweet and
soft.
La Veranda offers quality mouthwatering
food, so make sure you check into Park Royal Hotel towering elegantly over
Ixtapa’s expansive Palmar Bay to discover the wonders of La Veranda’s very
beautiful buffet.
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