So, what would certainly bring me back to San Angel Inn? The answer is threefold. For starters, in what seems to be a rarity around Walt Disney World these days, my steak was prepared precisely as I had asked the first time. Second, while the bowl of Sopa Azteca, a tortilla soup with avocado, cheese and pasilla pepper, was only so-so, the presentation of the appetizer was amazing. A bowl with the various components of the Sopa Azteca is placed before the guest without broth, allowing time to take in the unique textures and vivid colors that could otherwise be in the dish. The broth is then pour over the ingredients and guests watch as the tortilla strips soften, cheese melts and the individual elements begin to mingle. It is truly a sight to behold. Lastly, the environment in which the meal is presented is second to none; dining takes place in the dim lighting of a marketplace enveloped late twilight, across a stream from a formidable pyramid and semi-active volcano.
16 March 2011
Traditional Mexican dinner
So, what would certainly bring me back to San Angel Inn? The answer is threefold. For starters, in what seems to be a rarity around Walt Disney World these days, my steak was prepared precisely as I had asked the first time. Second, while the bowl of Sopa Azteca, a tortilla soup with avocado, cheese and pasilla pepper, was only so-so, the presentation of the appetizer was amazing. A bowl with the various components of the Sopa Azteca is placed before the guest without broth, allowing time to take in the unique textures and vivid colors that could otherwise be in the dish. The broth is then pour over the ingredients and guests watch as the tortilla strips soften, cheese melts and the individual elements begin to mingle. It is truly a sight to behold. Lastly, the environment in which the meal is presented is second to none; dining takes place in the dim lighting of a marketplace enveloped late twilight, across a stream from a formidable pyramid and semi-active volcano.
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2 comments:
I agree, the food at San Angel Inn and the setting are both worth repeating. However, after multiple tries (about every 2 or 3 years since 2002), the seating arrangement and the service just simply do not improve. It would be wonderful if (1) the # of tables was reduced and if (2) the dining staff could step up to the plate (no pun intended) in terms of attentive but unobtrusive service.
Interesting. When I ate there I did not notice an overcrowding. The food there isn't stellar, but the Mexican Pavilion is my favorite space in all of Disney World, and I feel it's mostly worth it just for the ambiance of the place.
I made a blog post on my cocktail blog about drinking at San Angel... here: http://spiritedremix.blogspot.com/2010/05/dj-drinks-disney.html
Great post!
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