Favorite Waiter, Destination Restaurant, Mole

FAVORITE WAITER

ANTONIO ESQUEDA

It never ceases to amaze me: he really does know everybody’s name. Maybe that’s why Best Waiter Antonio Esqueda Vázquez at Puerto Viejo looks so young, cuz his brain is so busy and active remembering everything about all of us. Whatever the case, not only will he remember your name, but also what you like to drink and eat - down to the smallest detail - where you’re from, who your friends are and where they are at the moment, your dog’s name and your favorite karaoke song. He’s always smiling and genuinely friendly, from the early morning when he opens up to the end of his shift. His ready smile and his capacity to put even the most nervous tourist at ease are aptitudes well-suited to a man in his profession. He greets the regulars with his patented PV handshake, a complex series of knuckle bumps and finger gymnastics. If your drink is running low and you find yourself in the desperate throws of pending withdrawal, all it takes is a hand in the air or a simple nod of the head to acquire a fresh libation. Antonio is at the top of his game and it’s always a pleasure to be served by such an affable local. -BK

FAVORITE DESTINATION RESTAURANT

CUCHUPETAS / LA PUNTILLA

A destination restaurant is just that: it’s the total reason for the visit. You all couldn’t decide which of these two great places you liked best for a special meal: Cuchupetas in Villa Union or La Puntilla on the waterfront in Playa Sur. Cuchupetas, a landmark restaurant for 20+ years, serves seafood, seafood and more seafood: whole grilled fish, giant baked or fresh oysters, langostinos, shrimp, marlin, crab and more. A host of actors, celebrities and politicians, both former and current, frequent Cuchupetas; their photos adorn the walls. Yes, going here is a (literal) trip, the scenery’s nothing to write home about and even remembering where to turn & how to find the place can be challenging. La Puntilla is closer – perched on the edge of the water at the embarcadero by Stone Island – but equally memorable. Again, the menu is seafood-heavy, with all kinds of fresh fish served in every way, ceviches galore and on Sundays, a fantastic buffet. Usually there’s live music, too, tasteful mariachi or banda, and all the tables have an unbeatable ocean view. Meals are leisurely and tranquil and the family-friendliness makes everyone feel welcome. Both these restaurants are so worth the little extra effort to get there. Go soon; why wait? –TD

BEST MOLE

TE AMO LUCY’S

Mole (mo-lay)– a spicy, special sauce traditionally served on turkey, chicken, pork or roasted vegetables – actually comes in seven distinct types and an array of colors, from red to green to black, although the most common are the chocolatey rich dark styles. History says mole originated from a convent in Puebla, where the nuns hastily prepared a dinner for a visiting Archbishop, roasting and blending anything they had: chilies, cinnamon, garlic, nuts, spices and chocolate. They served the sauce over turkey and viola! The first mole. Here in Mazatlán, in Te Amo Lucy’s near the Plaza Machado, chef Lucy Olvara Cardenas uses her grandmother’s recipe to create some of the finest mole you’ll taste this side of Oaxaca. The ingredients? Secret. The taste? Yummy. You owe it to your taste buds to try some for yourself. -PHA