The
New York Times: “Such fresh ingredients appear regularly on the menu at
Coconuts, a local institution since 1979 and owned by Patsy
and Joe LoGiudice, former New Yorkers. Joe, an architect, updated
an old coconut-weighing station — Zihua's oldest building,
dating back to 1865 — making it a coconut-palm-shaded
courtyard restaurant while keeping the original beamed ceilings
intact. Patsy, a self-taught chef, told me she simply creates
dishes she'd want to eat. Her taste is unerring, even transforming
chiles rellenos by lightening the dish with a shrimp, potato
and manchego cheese filling.
Travel
& Leisure: "Ask
for a table in the lantern-lit garden. Dine on spicy red snapper
with garlic sauce. The margaritas, made with fresh lime juice
and Sauza Hornitos tequila, are the best in town."
Smarter Travel: For more than 25 years, Coconuts has been the "it" spot for fine dining, romantic atmosphere, and friendly service in Zihuatanejo.
Town
& Country: "For excellent, reliable and romantic dining, try COCONUTS.
I polished off the sweetest grilled Red Snapper of my life."
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Fodor´s: "Coconuts head chef, David Dawson, prepares shrimp tacos,
Mexican bean soup, coconut shrimp, and irresistible pasta Ciprian,
served with a shrip basil, anchovy and wine sauce. Try the creamy
flan for dessert.
Berlitz: "Coconuts
is the essence of Zihuatanejo. Visitors like it and locals love it.
THIS IS THE PLACE."
Birnabaum´s: "Coconuts
is a favorite for its good seafood, paté, black bean soup and
salads."
Frommers: "Fresh
is the operative word in this creative, seafood heavy menu. Chef David
Dawson,checks what is fresh at the market then uses only top quality
ingredients to prepare notable dishes like paté and grilled filet
of red snapper Coconuts."
Fielding´s: " The food is
excellent, from the pasta and grilled vegetables, to the filet mignon,
tuna steak with a basic sauce and the bananas flambé for dessert.
The succulent pork chop and lomo de puerco, however, is not be missed."
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