St Regis Kanai

We made it to our final resort!! Check-in was easy and our room was ready early. This resort is very spread out but only has about 150 guest rooms. We spent the afternoon at the beach club just lounging in a chair watching the ocean.

 It started getting a little cooler about 5:30 so we headed back to the room to get ready for dinner. We decided to try Jack's Club which is the sports bar. It has a menu of pub favorites. We walked in and waited. And waited. About fifteen minutes went by and there wasn't a staff member around. Just us, two televisions, a Foosball table, billiard table and some table games. Finally a supervisor showed up and said "Of course you can order food". But we went with our gut and decided to try the St Regis Bar instead. It was a great choice. There was a great bartender who made us an Elote Old Fashioned and a spicy Horchata cocktail. Both had used roasted corn cobs to enhance the flavor. Both very tasty. We had freshly made guacamole, shrimp aguachile and salmon poke bowl with ponzu. I liked the salmon the best. Thin slices of salmon on top of rice with edamame!! The aquachile was okay but the flavor was mostly just lime juice. It needed more heat or some curry flavor. After our light dinner, the bartender came over and said in honor of Angie's Birthday she'd be getting us a glass of Taittingers champagne!! So delicious!! And then they came out with a chocolate mousse dessert!! 

 Some resorts ask if you're celebrating something. You tell them and they don't ever mention it again. Not here. In addition to this nice surprise, every other waiter we encountered wished Angie a Happy Birthday!! It was a very nice touch.  

After dinner we headed back to the room. Today we will check out the family section of the resort to see how that varies from the adult section, spend more time at the Beach Club where we'll have some lunch. Then we will be back at the St Regis Bar by 6PM to see the champagne bottle sabering. More on that later. Dinner will be at Toro which is their beach side restaurant.

We had another day just relaxing at the pool with a great view of the ocean. Angie read a book and I listened to some podcasts. We swam a little bit in the pool and then sat down for some lunch. The Beach Club menu is heavily focused on seafood. Not a problem for us. We started with the Wellness Salad which was a great mix of quinoa, hearts of palm, arugula, avocado, orange segments and cherry tomatoes. All served with a citrusy vinaigrette. Very good salad but could have used more quinoa. 

 We also had tuna tostada which was thinly sliced tuna along with avocado drizzled with a chili mayonnaise. And then came the tacos!! The highlight was the one called From The Garden. Seared cauliflower, kale and asparagus topped with a matcha sauce!! Also had the octopus and shrimp taco. Octopus was my favorite of those two. A well seasoned marinade and perfect grilling make for a tender octopus. The shrimp one had too much sauce for my taste.  

It was time for a mandatory rest period back in the room. Now getting ready for dinner. But first we will go to the St Regis Bar to see the champagne bottle sabering. Maybe a stop at the Library where they apparently serve chocolate and tea. Then dinner will be at Toro.

Last night in Mexico - for now!!  

We saw the champagne sabering!! 

 Tried some very delicious and smooth Mexican gin (no need for a mixer). They had a delicious amuse bouche at the bar which was a roasted mushroom with rice.  

Dinner was at Toro. Some excellent dishes starting with a Flamed Salmon Roll and Crab Soup. Slightly seared salmon maki was tasty especially with the ponzu dipping sauce. The crab soup was loaded with crabmeat and also had roasted corn and a drizzle of chili oil for some heat. Mains were Cusco Chicken which was a marinated thigh in chifa style. 

 It was a fancier version of Peruvian chicken. I had the catch of the day which was grouper. Perfectly cooked fish which had a delicious adobe sauce that added some heat but not overwhelming. There was also a chayote salad and a grilled avocado with a corn pico de Gallo. Chayote is like a green squash. 

 The dish came with fresh tortillas so you could make your perfect bite. A well composed dish.  

Tomorrow we will be picked up at the resort at 7:55. It's about an hour to CUN. Then we have a non-stop flight to IND at 10:55. It's been a great two weeks in Mexico! More adventures to come in 2024!! But first we will get to spend the longest time at home in about a year. Five weeks in our apartment!! We need some time to unpack some more things. Hang up pictures. All the things you do when you have a place to hang your hat.