It's time to review another Restaurant

It's time to review another Restaurant

Thursday, November 20, 2014

“Harbanos Tacos Árabes” perhaps one of the most popular fast foods now in Yucatán
This weekend we stayed at the ocean, and decided to visit a new restaurant in Progreso called “Harbanos Tacos Arabes”, owned and operated by Chef Armin Puerto. Harbanos Tacos Arabes are located on Calle 78 (x 25 y 27) opposite to the Bancomer ATM in Progreso, Yucatan.
Harbanos Arabian Tacos (literal translation), is a franchise and this restaurant is also located in Merida, we have one right by our house, and the food there in Altabrisa is not as good as Chef Armin’s here in Progreso.

Chef Armin Puerto has worked in many restaurants, and was one of the first Mexican Chefs to open a real Mexican Restaurant in Dubai United Arab Emirates, he also has worked in London, England and Dublin, Ireland.

As you walk in you are greeted by a very friendly waiter by the name of Pablo Venture, who by the way is one of the best waiters I have met here in Yucatan, and he attends to all your needs while you are there.
Harbanos Tacos Árabes (Photo: Bob Lissandrello)
Harbanos Tacos Árabes (Photo: Bob Lissandrello)
The restaurant is not a large place, but it is indeed extremely clean and cozy, with nice and cool A/C.
Pablo Ventura
Pablo Ventura
They have a Bar with a full liquor license, with Ice cold Beer and soda’s. Since I am a BIG Guy, I found the small wooden seats were a bit uncomfortable, but my wife says she was just fine.
Harbanos Tacos Arabes, offers, delicious Tacos made with the freshest ingredients and stuffed in a homemade Pita Bread, with tender meat, guacamole, and chicharrón, (instead of the regular Tortillas that we have coming out of ears!!).
Chef Armin in Dubai
Chef Armin in Dubai
We had their Tacos Arabes,  they really over stuff them, and they are delicious, the Nachos are also over stuffed with delicious meat and cheese, and crispy pita chips, with beans and guacamole.
We tried their special Harbanos Pizza, but being an Italian from New York, and having Pizza that is not made with Mozzarella Cheese and Tomato Sauce, is kind of strange for me,.its like a BIG TACO stuffed with meat, cheese and corn, a very good value for the price, but this is just my opinion, try it, you may love it.
They also have stuffed meat rolls called “Camellos” (Camels in Spanish) and Shawarmas, with meat and cheeses, and guacamole ,we did not try any of these, but a few people next to us had ordered it, and it looks delicious.
For dessert we had a ice cold Frapuchino, and the kind that gives you a brain freeze.
Harbanos tacos arabes
Harbanos Tacos Árabes

You may be asking yourself  what is a “Taco Arabe”?
The taco árabe, or “Arab-style taco,” is perhaps one of the most popular fast foods now in Yucatan, and Progreso.

Exactly who deserves the credit remains in dispute, but observers seem to have narrowed it down to the families of two World War I-era immigrants from Iraq: Jorge Tabe, who opened the city’s first taqueria, in front of La Victoria market, and Zayas Galeana Antar, who ran a busy cantina near the Variedades theater. Both expats reportedly borrowed the idea from sandwiches that most Americans would recognize as gyros.
After some experimentation and tweaking, the “Arab-style” taco as poblanos know it was born.
“The first tacos árabes were made with mutton (it’s said that ram meat was originally used for optimal results) and the flatbread was made to order by hand (at first the rounds were too hard, like inedible asbestos tiles, but little by little they were made softer) and grilled over a charcoal flame,” writes Claudio de la Lata, a food columnist for Milenio newspapers.
Some early cooks dressed the tacos with tahini or yogurt sauce, a practice that has since given way to chipotle and other special salsas to please local palates.

Purists today argue that real tacos árabes are made by layering pork loin and onions on a spit and then slowly roasting everything to perfection in front of hot coals. Variations, no matter how delicious, are just not the same, they say. But most diners have embraced the dish in all of its forms.
So, come down to Progreso and try Harbanos Tacos Arabes, meet Chef Armin Puerto and one of the best Servers around, Pablo Venture.

I give Harbanos Tacos Arabes 3 ½ Chefs Hats out of 5
Great Job!!

Located on Calle 78 (x 25 y 27) opposite to Bancomer’s ATM in Progreso
Delivery Phone: (999) 996-9437

Hours: 6:00pm to 1:00am

Chef Armin Puerto

Buon Appetito
Chef Bob Lissandrello

If you would like me to do a honest review of your Restaurant,
Whatsapp (999) 163-4050
or send me a email:

Tuesday, September 30, 2014

One Bowl Apple Cake

One Bowl Apple Cake - This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking powder

Preheat oven to 350° or 177 Celsius (°C) . In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking powder and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

Un tazón de fuente de Apple Cake - Este pastel es tan húmedo y rico y perfecto para esta época del año. (y fácil de hacer!)

  2 huevos
  1 3/4 tazas de azúcar
  2 cucharaditas de canela
  De aceite 1/2 taza
  6 medianas manzanas Gala o Fuji o miel Crisp
  2 tazas de harina
  2 cucharaditas de polvo para hornear

  Precaliente el horno a 350 °. En un tazón grande, mezcle los huevos, el azúcar, la canela y el aceite. Pelar y cortar las manzanas y agregar a la mezcla en un tazón (recubrimiento sobre la marcha para mantener las manzanas se pongan marrones.) Mezclar el polvo de hornear y la harina y añadir a los ingredientes en el vaso. Mezclar bien (mejor con un tenedor) hasta que toda la harina es absorbida por los ingredientes húmedos. Vierta la mezcla en un molde engrasado un 9x13 o dos 9 "moldes redondos. Hornear durante unos 55 minutos.

Saturday, September 27, 2014

Last night we took a drive and luckily came across Piccolo's Pizza, we were cautious so we only purchased the small size for $70.00 mxp, and they have mini Pizza's for only $18.00 mxp

Cooking pizza in the oven is a thing of the past,and Piccolo's cook their NEAPOLITAN STYLE PIZZA, by Frying it in a Pan.

I met the owner Ernesto G. Piccolo, he assured me that they only uses real Mozzarella cheese, with the freshest ingredients, and a tomato sauce recipe handed down from his family, that is Italian. I asked for extra sauce, and it came with pepperoni and prosciutto ham, and then topped off with parmigiana cheese.

He wanted us to eat it at his place,while it was nice and hot, but we wanted to take it home.

They work out of a food cart that you can not miss, it is right next to Los Trompos, in Los Pinos, they have tables and chairs, and offer Pasta, Pizza and Subs.    

After we left the Piccolo's,and headed back to our house to try the Pizza, the car had the smell of a Pizzeria from New York, I could not wait to try it. 

Well, let me tell you, Piccolo's has done it, the Pizza was delicious, with REAL MOZZARELLA CHEESE, and all the ingredients, were out of this world, and fresh. the only thing that my wife and I regret was that we did not buy the Large one!!

So, I highly recommend going tonight and treating yourself to a delicious pan fried Pizza. Like we say in New York, Fahgettaboudit

Delivery Call (999) 370-7331
Hours: 6:30pm to Midnight

Bad Points:
No chairs for BIG folks
Slices are not cut even
I give Piccolo's 3 1/2 Chef hats out of 5
Delivery Call (999) 370-7331
Buon Appetito
Chef Bob Lissandrello
If you would like me to do a honest review of your Restaurant,
Whatsapp (999) 163-4050
or send me a email:

Saturday, November 2, 2013

Last week the owners of Salamanca Grill Steak House invited my wife and I to try out their Brand New Larger Restaurant, now located in Las Americas, and it is very easy to get to, it is in a plaza just before the round-a-bout that takes you into Las Americas.

The New Salamanca Grill and Lounge

The new place is much larger then the other Salamanca's, and with lots of room, they even have a Smokers room, so if you smoke, there is a place for you.


The restaurant is very open and airy, and with all news tables and chairs, check it out, you will love the place.

All Brand New Tables

We were greeted by the Restaurant Manager by the name of Delio, this guy really knows his job, and will treat you like a valued customer should be.


And as always the food is Fantastic and Delicious, and we started off with cold drinks, my wife Cristy enjoyed a ICE COLD BEER!! and I had my usual Coke Light.


I ordered  Queso Fundido, with Argentine Chorizo, my photo I took says 1000 words!!

And we also had some of their Guacamole, served cold with crisp chips.

The prices are very reasonable, and the steaks are charbroiled to your liking. I ordered the Rib Eye, and Cristy ordered the New York Stip


This is my Rib Eye

And the New York Strip, with Steak Fries, and Cubin Rice, we found that the rice was a bit on the dry side.


Here is the Salamanca's menu


Hours :

Sun - Thursday 1:00 - 6:00pm

Fri - Sat 1:00 to Midnight


 Calle 69 x 70 Carretera Dzitya Plaza

Santa Mónica entrada a Facc. Las Américas, Mérida, Yucatán, México, 97302


Phone: (999) 245-3675
Check it out, you will love it.
I Give Salamanca Grill in Las Americas 4 1/2 Hats out of 5




Thursday, July 18, 2013

My Review of La Casa del Fondue of Altabrisa

 The other night I wanted to take my wife Cristina out for dinner for her Birthday, so she picked the new Fondue Restaurant in Altabrisa, it is a franchise of La Casa del Fondue in Col. Mexico.

La Casa del Fondue Altabrisa is located on Cale 13 between 20 y 18

in the Mini Shopping Plaza called Portal de Altabrisa, and it is on the 2nd floor. 

I love cheese fondue, and Cristy wanted to try the meat fondue, so off we went to La Casa del Fondue Altabrisa. You will be greeted by a very friendly waiter by the name of  Esau Canto, served us. You will be enchanted by the decor in the restaurant, it makes the place very cozy, I felt like I was in a restaurant in New York City, there are many many empty wine bottles hanging from the ceiling, and this brings a very nice touch to the place. The tables and chairs are very comfortable, and I need a comfortable chair when I am eating. The place was nice and cool, with brand new Mini Split Air Conditioners blowing nice cool air, and I am a New Yorker, who needs to be cool when I am in a restaurant enjoying my food.


Esau our waiter took our order, and we ordered our drinks of diet cokes, and then we placed our main ordered a 1/2 order of Cheese Fondue and Cristy and I split a order of Fondue Chinoise with raw Beef, Chicken and Pork, that  you cook in the fondue pot, that has very Hot Flavored Beef Stock, and a mixture of vegetables, cauliflower, broccoli, onions, and carrots.


When we eat here, they used Frozen Vegetables, not fresh, that was a little disappointing.  


Fondue Chinoise is a common French name for Hot pot, where meat, seafood and vegetables are cooked in a shared pot of broth. Various sauces are provided on the side. Uniquely the meal is finished off when all the diners have finished cooking their ingredients by sharing out the broth, which now contains an amalgam of all of the flavors from the earlier ingredients.

 This was so great, not only is the fondue delicious, but it is fun to cook your own pieces of meet in the Hot Juices, then at the end of the meat fondue, you get to eat up all the vegetables soaked with the delicious taste of the broth.

My Father-in-law joined us, and he had the large Creaser Salad, and it was BIG, and he love that it was cold and delicious, even the plate was cold, right on Chef!!

I really enjoyed the cheese fondue, and the meat one too, the bread was nice and fresh, and you cannot ask for friendly service.


Now, for desert, we had the chocolate fondue, Oh My GOD, that is so good!!, it comes with all types for fresh fruits and marshmallows.
I highly recommend you to visit La Casa del Fondue Altabrisa, and ask for Esau Canto the waiter.

And have Chef Carlos Pacheco works his wonders.

They have a Full Liquor License, and have the best wines for your pleasure.

The prices are very reasonable, and 


I give La Casa del Fondue of Altabrisa  4 Chef Hats out of 5  Great Job

Open From 7:00pm to 12:00am Sunday to Thursday
Week-ends 7:00pm to 2:00am Fridays and Saturdays







Monday, April 22, 2013

My Review of Salamanca Grill Steak House in Merida Yucatan

The other day, our good friends Mike & Deanna treated us to Salamanca Grill Steak House in Merida, this is my 2nd time eating here, and it is bar far the best Steak that I have eaten out in a Steak Restaurant since The William Tell Inn Swiss Germin Restaurant in West Alton,NH and that was 26 years ago. My wife ordered a New York Strip and Mike, our friend Veronica and myself ordered the Rib eye Steak and Deanna had two appetizers

Ensalada Capresse (Tomatoes and Mozzarella) and Carpaccio de Atun (Tuna Carpaccio)   

The waiter was very friendly,fast and on the ball, he took our drink orders, and the drinks here are ICE COLD with plenty of ice for the sodas.

The atmosphere or the restaurant is very warm and cozy,but a little cramped since it is a small restaurant, with the normal TV playing like all restaurants here in Mexico, would it kill some of the restaurants here to play some soft Mexican Guitar music, instead of Mexican Soap operas!!


The steak is out of this world, tender, juicy and with that charbroiled taste, and you get 400 grms of meat it came with a broiled onion and we got the Steak fries.

They also have other fine steaks and deserts.

My wife could not finish her NY Strip, so we took it home, and it made a Delicious steak sandwich the next day.



Rib eye       400 grms    $185 mxp

New York   400 grms    $175 mxp

Sirloin         400 grms    $140 mxp

Arrachera   400 grms    $120 mxp

Hamburger  227 grms   $ 95 mxp

Corazon de Filete (Filet Mignon) 300 grms $175 mxp

Asado de Tira Dehuesado (Boneless Chuck Roast) 400 grms    $140 mxp 


I give Salamanca Grill 4 out of 5 Chef Hats


Calle 28 No 401 x 35 y 37
Col.Emiliano Zapata Norte, 97129
Ciudad de Mérida, Mexico

Basic Info


Friday, March 1, 2013


Today Cristy wanted to eat seafood, so since we were in Chelem, we eat at RESTAURANT COSTA AZUL CHELEM, I had the one of the worst lunches in a long time, the oil I don't thank has been changed in weeks, and French Fries were disgusting, all soggy, and filled with grease, and the waiter was in a coma!! What a waste of money!!!

I give this DUMP  0 Chef hats out of 5