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Don Emiliano Restaurant Review: Owner Margarita C. de Salinas is the former executive chef of the Mexican Ministry of Agriculture. Son Angel Salinas, the wine steward, maintains a cellar with over 200 labels, half of those Mexican, the balance international. The cooking here utilizes local, organically grown herbs and vegetables, fresh Pacific and Sea of Cortez seafood, and regional cheeses. Try the pit-barbecue goat from Hidalgo, pan-seared ahi in a delicate ten-chile sauce, or the roasted poblano chile filled with fruits, meats and nuts and served covered in a sweet white cream sauce of nuez de castilla (walnuts). Filet mignon is accompanied by Jamaica sauce and topped with dried, crushed ancho chilies, and surrounded with green apple slices sautéed in tequila sauce. Dining under the starry sky amidst luxurious tropical foliage, with the subtle sounds of live music and soft lighting is romantic indeed.