From Mexico to Lebanon / De México a Líbano

La versión en español está después de la versión en inglés.

We met Brian and Jules in February and that made a disappointing visit to a nearby Mexican restaurant (click here) worthwhile. They were seated outside at a table near ours and we smiled at each other. They left soon after our arrival and that was that. However, we came upon them sitting at a café having dessert quite near our apartment and received a warm greeting. We stopped and visited and all felt a connection.

What with Covid and travel, me to the States and they to England, we managed to connect for coffee at Mesón Salvador in May and, at long last, for dinner Wednesday night. They didn’t know it was my birthday week/month. Jules is vegetarian, so we chose MezzaNotte, an exceptional Lebanese restaurant (with an extensive vegetarian menu) about a 10-minute drive on the Paseo as you near the castle.

We had been there and loved it back in November 2019. We weren’t disappointed this time either. Given their upcoming whirlwind of house guests and our August in Norway, we probably won’t see each other again until September. But it will be worth the wait.


Conocimos a Brian y Jules en febrero y eso hizo que una visita decepcionante a un restaurante mexicano cercano (haz clic aquí) valiera la pena. Estaban sentados afuera en una mesa cerca de la nuestra y nos sonreímos. Se fueron poco después de nuestra llegada y eso fue todo. Sin embargo, los encontramos sentados en un café tomando un postre muy cerca de nuestro apartamento y recibimos un cálido saludo. Nos detuvimos y visitamos y todos sentimos una conexión.

Con el Covid y los viajes, yo a Estados Unidos y ellos a Inglaterra, logramos conectarnos para tomar un café en Mesón Salvador en mayo y, por fin, para cenar el miércoles por la noche. No sabían que era mi semana/mes de cumpleaños. Jules es vegetariana, así que elegimos MezzaNotte, un restaurante libanés excepcional (con un extenso menú vegetariano) a unos 10 minutos en coche por el Paseo cuando te acercas al castillo.

Estuvimos allí y nos encantó en noviembre de 2019. Esta vez tampoco nos decepcionó. Dado su próximo torbellino de invitados en la casa y nuestro agosto en Noruega, probablemente no nos volvamos a ver hasta septiembre. Pero valdrá la pena la espera.

• Tomato Bread made with spelt flour.
• Pan de Tomate (de espelta).
Sambosak: Pastry (made with spelt flour) filled with minced meat and onions.
• Empanadas de carne hechas de harina de espelta.
•Greek Salad: Feta cheese, cashews, dates…
• Ensalada Griega: Queso feta, anacardos, dátiles…
Warak Inab: Stuffed grape leaves (filled rice and vegetable).
• Hojas de parra rellenas de arroz y verduras.
• Lebanese Style Garbanzo Salad.
• Ensalada de Garbanzo estilo libanés.
Shish Tawook: Chicken skewers.
• Brocheta de pollo.
Falafel: Garbanzo croquettes with tahine sauce.
• Croquetas de garbanzos con salsa tahine.
• Lebanese Baklawa with pistachios. Not knowing there was only one to a serving, San Geraldo and I shared this.
• Baklawa Libanesa con pistacho. Sin saber que solo había uno por porción, San Geraldo y yo compartimos esto.

Author: Moving with Mitchell

From Brooklyn, New York; to North Massapequa; back to Brooklyn; Brockport, New York; back to Brooklyn... To Boston, Massachusetts, where I met Jerry... To Marina del Rey, California; Washington, DC; New Haven and Guilford, Connecticut; San Diego, San Francisco, Palm Springs, and Santa Barbara, California; Las Vegas, Nevada; Irvine, California; Sevilla, Spain. And Fuengirola, Málaga..

37 thoughts on “From Mexico to Lebanon / De México a Líbano”

  1. Some veggie food porn today. Those Garbanzo Croquettes look wonderful. Glad you were all able to reconnect.

    1. Bob:
      I didn’t realize but I had the garbanzo croquettes the first time I was there, too.

  2. That would need to be quite a large baklava to share… All the ones in the Cypriot bakeries in our neighbourhood are bite-size (which is why they sell them by the box)! Jx

    1. Jon:
      We assumed it was a serving of two or three. It was cute to cute it in half. I’m surprised we weren’t told it was only one when we said we’d share it.

    1. Debra:
      The salad was huge and filling. I really didn’t need anything else. Of course, that didn’t stop me.

  3. Fresh ingredients, impeccable presentation, atmosphere and friends are what make a great meal.

  4. Not a thing on those plates i don’t like!!! Of course when done eating…id catch my reflection and wouldn’t know it I should hug it or harpoon it.

    1. Mistress Borghese:
      Right across the street from the beach. Plenty of people available to just roll you back into the water.

  5. Michi… your shirt is looking kinda snug across the chest…all that work at the gym…😉

  6. The salads look quite tasty. I’d have to remove some ingredients. Chickpeas, ugh! I just realized who SG reminds me of, my FATHER! Noooooooo! I hope that’s not Freudian! So much for my long-distance crush. We can just be friends. I loved my father, but lust is out of the question! I’m going back to bed to sob and suck my thumb for awhile.

      1. Deedles:
        Between you and Susan, San Geraldo doesn’t stand a chance.

    1. Deedles:
      I sometimes order things just because they have chickpeas. I’m so glad SG doesn’t bear any resemblance whatsoever to MY father.

      1. SG has the same mouth and twinkleness as my father. He doesn’t really look like my dad. SG is taller, has blue eyes and has lived past his 52nd birthday (yay!). He’s huggable like my father was which is a very nice quality. I guess it’s mostly an air about him, which is weird since I’ve never seen him in person. This has gotten so very strange!

      2. Deedles:
        Yes, yay for living past his 52nd birthday! He’s definitely huggable. He’s told he gives the best hugs in the world. Even my mother, who didn’t like to hug, said so (and changed her tune). Also, he has been known to give off “air.”

    1. Steve:
      One would think they lived 1,000 miles away and not 20 for how challenging it’s been to meet up.

  7. The food looks wonderful!
    Stuffed grape leaves are one of my favourites. My best friend growing up was Lebanese and I would always LOVE IT when I was invited for supper. His Dad made the best ones from his own grape vine in the backyard.
    Your new friends sound delightful.

    1. Jim:
      SG used to make stuffed grape leaves. I do like them. Those were Brian’s.

  8. Once again my shortcomings hoist me on my own petard. I wouldn’t have thought Mexican restaurants would be in Europe.

    1. Urspo:
      I think you said the same thing on one of my previous Mexican restaurant posts. The only place I can’t imagine seeing a “Mexican” restaurant would be in Mexico. There it would just be called a restaurant.

      1. Around these parts, one does not just go ‘Mexican’ but the various types/regions of Mexico. I’ve learned what is in the Northern states is different than say Mexico City. Good learning this.

    1. Sassybear:
      It was a friend-filled couple of weeks. It’s been a bit of a desert ever since!

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