Teatro Limon

please note the rise in beef
i have to raise the price according to what im being charged

better yet have the chefs table where i come and sit with you and your guests and create a custom menu right out of the blue

and yes i have lobster now too

for all of you theat have been private messaging me thanks for your suport

ellen grab rene and make a reservation with her ok

i owe her one lol


bruce

please note the rise in beef
i have to raise the price according to what im being charged

IS THAT DUE TO SOME MILLIONES OF RECALLED BEEF IN USA

I hope your success continues Bruce - very nice website Winterpegman .

Fred and I and our friends Brad and Pam who are staying with us this week had an amazing gourmet experience at Teatro Limon a few days ago. Wow was the food ever amazing and its true what they say, you eat with your eyes first. The plates that were set in front of us were beautiful to look at and when the first bite passed our lips ... well the food was every bit as savoury as it looked. Delicious and we hope we can make it back one more time before we leave. Will post some pictures when I get home.

Joyce

fred

your wife is absolutley a hoot to cook for i hope you had fun fred it was nice to have you guys in our home

bruce

forty dlls
forty pesos
??????????????

the fillet mignon is canadian and at the rate the prices are going it might not be on the menu for long

daryl go to the store and let me know what the price you woud pay for

certified angus brand filet mignon

and then times it by 2

thats what i pay here for the meat then i clean it after dry ageing

well get the drift



bruce

http://www.betterbeef.ca/english/products/certified/body.html

this site above can allow our forum mebers to better understand beef in general and the the efforts certain people in the business are taking in order to bring the consumer a better product

whether you are a consumer on hollidays or a consumer at home

im trying to bring at least a product that people can be happy with instead of chewing rubber

a lot of people dont know that \" CERTIFIED ANGUS (BRAND ) \" IS ONLY A BRAND NAME

we have a lot of consumer that are easily confused with the brand and the cattle in itself

whether you like beef or not you can view the top link and also look into the link from the usa where the brand name all started

it will at least inform you about what cuts of beef you can choose for your table


bruce

AMEN

was kinda funny watching toms eyes roam over the filet mignon i was cooking as well

glad to have you drop by tom
it was also nice to have sandy drop by

i think she got me to hammered to function the next day


bruce

Yes it was funny watching bruce prepare this succulant piece of meat... it was so good when he brought it to lorrie... and that mole sause was to die for... i went back to your website bruce and printed off the menu for that evening before you changed it too much ... Wished we could have stayed longer with you, Julia and Sandy as well, but by the sounds of it, it would have been a late late night and Mr and Mrs Crowns Presence was needed else where that evening... as well as the next morning. ha ha ha...

Bruce:

What are your hours? Are you open 7 days/week? Do we need to make reservations? Are you within walking distance from GCP? From the map on your website it looks fairly close.

just call us and well assist in the direction if it is really neccesary

bruce

Four of us went there last night. We were blown away by the excellent food. The salad would have been enough for two as the main. Then the spiced goat cheese was served to my wife while we three ate some of the biggest shrimp we have been served in PV - 3 each. The duck, lamb and beef were all amazing and others were getting fish dishes which my DW prefers to avoid.

We had a wonderful merlot to complement the meal, and the servers were attentive and professional. Bruce and his wife were charming as well, making the whole experience well worth the trip. Call for resevations at 225-2606.

We took the Ixtapa bus from old town and got off at the San Javier hospital. The walk in was about 10 minutes taking care to navigate the cobblestones while admiring all the neat Casitas along the way.

lets be honest here
1 im famous for my meat
2im quite accomodating
so!

tell me what this person likes to eat


bruce