Farewell to the Grand Velas Rivera Maya
It seemed like we had just arrived in Riviera Maya , but it was time for the group farewell dinner and yet another example of Five Diamond food and service was chosen at Grand Velas. We were having dinner at Frida, and Chef Daniel Garcia Gomez had prepared a special meal for us at this modern Mexican restaurant. We started with some Margaritas. I had become quite fond of the mango ones and this one was very good, except for the salt on the rim. Salt may work for a plain Margarita, but not a fruit one. Our first course was a delicious Goat Cheese in a Pumpkin Seed Crust with Agave Honey Dressing and Amaranth Croutons, followed by a Poblano Pepper Cream Soup with Crisp Pork Skin, Corn and Panela Cheese, very tasty, but a bit too spicy for me. The third course was a Sea Bass in Yellow Mole Sauce with Cilantro Rice and Green Beans. My fellow diners raved about the fish while I enjoyed the rice and vegetables. The main dish was Rack of Lamb with a Bread and Oregano Crust in a Birria La