Los Jaines Review at Hacienda Chichen Mexico
After enjoying several days of serenity, our incredible stay was coming to an end. It was time to write my restaurant review about the fantastic Hacienda Chichen on site gourmet eatery called Los Jaines. My husband Rich and I went for a romantic walk on the gorgeous manicured grounds. Then we indulged in another scrumptious meal at the restaurant. See hotel review link below.
Restaurant Review at Hacienda Chichen
It was late in the afternoon during shoulder season, and the restaurant was all ours. We decided to eat once again on the veranda and enjoy the beauty of the garden before us. Soon Ezequias, our server approached. He was an amiable man who spoke “un poco” English while I spoke “a little” Español. We soon found out that Ezequias would be giving us exceptional service. In addition to recommending a fantastic medium bodied red wine blend (Cabernet Sauvignon XA), he offered to fix my husband’s glasses. As we looked over the menu, he disappeared with Richard’s glasses.
Los Jaines at Hacienda Chichen
We were both sad to leave, yet happy to enjoy a final meal at the Hacienda. The view from our table was exquisite. The palms, ferns and flora tossed slightly in the gentle breeze.
After tasting the Pollo Ixchel (Grilled Chicken Breast with melted cheese, Chaya and bacon over a bed of rice, served with fried plantains), at our first meal, we decided to order it again. In addition we ordered the Lechon Pork Tacos.
The first dish was so tasty. While the savory chicken was the star of the show, the mild cheese was perfectly melted atop. The rice was its pedestal, while the chaya and bacon were submerged just below the cheese. It was a beautifully stacked artistic presentation.
I have grown to love chaya which is widely used in Mayan Cuisine. It is also known as tree spinach. It’s akin to a hearty spinach, yet a lot more mild than kale. The bacon added just the right amount of brininess to the dish. The sweet fried plantains were arranged around the savory wonder. It was also decoratively topped with mint and pink bougainvillea.
The pork taco dish was also an artistic masterpiece. A tulip carved out of a tomato sat on a crispy piece of chaya. Flanked on either side were refried beans as well as a mound of delicious rice. Mint with pink bougainvillea adorned the plate with final touches of color. The dish came with three lechon pork tacos with verde sauce. It was quite a generous portion of tender pork. It was so much food in fact, that even Richard was unsure he could finish it. He was looking forward to trying the deserts.
Dessert at Los Jaines
Ezequias suggested the Pastel de Chocolate with oreo cookie ice cream, a house special caramel creation and Cremosa Flan Hacienda. We didn’t have quite enough time to wait for the caramel option, which takes about 30 minutes to prepare. The chocolate cake however was phenomenal. The chocolate frosting had a rich deep flavor accented by a lighter whipped cream between the layers. The ice cream was the consummate companion. The creamy flan was made with pure vanilla…adding even more deliciousness to this sweet delight.
The food at Los Faisanes Restaurant was fabulous, and it was a divine way to end an incredible stay. If you are a foodie be sure to dine here, even if you are not staying at the hotel. However I highly recommend the resort – read my Hacienda Chichen and Yaxkin Spa Review.
Read my article – An Early Morning Visit to Chichén-Itzá. Find out about ticket info, and local transportation from Playa del Carmen on my article Chichén-Itzá: Know before You Go.
See the ETG Mexico Page for lots more articles.
