Gypset Travel ~ Dining in Sayulita, Mexico

Sayulita has many restaurants, so there is no shortage of delicious places to satisfy your well-earned appetite after a day full of surfing. However, I dined at three of my favorites more than once. The first is Rollies, a local joint founded by Rollie and his wife Jeanne (part-time Sayulita and California residents). Upon arrival, you’re warmly welcomed by Rollie with the traditional introduction “Have we met?” After learning who you are and where you are from, Rollie will guide you through the menu offering suggestions from his favorite meals. Not being much of meat-eater myself, I uncharacteristically took Rollie’s suggestion and had the egg and machaca (savory pressure cooked meat) burrito. I was in heaven with every bite!

Although Mexican food is my very favorite ethnic food to eat, it can be very heavy and can take its toll on your waistline.– not ideal when on a barefoot-bikini vacation! One morning I was on a search for something lighter to eat; and though Sayulita has many juice bars to choose from, I wanted something that was going to give me energy and sustain me through my morning of surfing. When I stumbled upon Yah-Yah, I could see from the other diners’ plates that I had found the perfect solution for my cranky belly. Not only was my veggie and cheese stuffed omelet outstanding, I was happy to learn that my bagel was gluten-free. Vegan dishes are offered as well.

My veggie and cheese stuffed omelet 🙂

Choco Banana (founded in 1991 by a Brit who went on vacation in Sayulita and never left) has many succulent choices for breakfast, lunch or dinner. From a proper English breakfast to the Plato de Pancho. If you are looking for an unusual snack or dessert, your taste buds have found nirvana. When stopping into this place, be sure to try the chocolate dipped banana with sprinkles, coconut or nuts. You won’t be disapointed….yum!

Just in case this post made your mouth water, I thought I would pass along the recipe for a typical Mexican veggie and potato omelet you would find in Sayulita, so you can enjoy it in the comfort of your own kitchen. Buon Appetito!

ingredients

• 2 tablespoons olive oil
• 1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced 
• 3 garlic cloves, finely chopped 
• 2 scallions, thinly sliced
• Coarse salt and ground pepper
• 8 large eggs 
• 1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes) 
• 1/2 cup shredded pepper jack cheese (2 ounces) 
• 2 tablespoons chopped cilantro
• 1/2 teaspoon fresh lime juice

Directions

Step 1

Heat 1 tablespoon of oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato , cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.  

Step 2

In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes .

Step 3

Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stove top, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.

Step 4

In a small bowl, make a salsa by combining the remaining tomatoes, scallions,  cilantro and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.