Bistro Mexicano Alatriste — Restaurant in Colima

The best things come in small packages and this restaurant is no different. Don't let the size of this restaurant (only 5 tables) fool you, inside you will find some of the best food in Manzanillo. In Situ shares the space with Bistro Alatriste, the latter serving dinner where In Situ serves breakfast. Freddy, the executive chef, is a graduate from the culinary institute of San Francisco, and continued to refine his skills in New York, before going back to Mexico and now owns 3 restaurants in Manzanillo (he spent some time chatting with us). He blends local favorites with ancient ingredients, resulting in some amazing dishes. The Fogón Maya (beef short ribs) were melt in your mouth tender and the potato wedges dusted in cocoa powder will melt your brain in the best way possible. The dishes we tried were without fail absolutely spectacular and I can't recommend this place enough. Service is fast and...

I stopped by this restaurant after reading positive online reviews. It’s a small, cozy spot with seating for about 20 people, giving it a true mom-and-pop feel. One of the highlights of my visit was the chef personally coming out to ask what I’d like to order—a fantastic touch. He mentioned that the fresh catch of the day was mahi-mahi, which he was preparing as fish and chips.

The dish turned out to be absolutely exquisite, and I was impressed by the generous portion of mahi-mahi, especially for the price—it was a great deal. I paired it with a beer, and the experience of dining at this charming little restaurant, right on the main strip, was delightful. The menu looked promising, and based on my experience, I would definitely...

I’m really sorry not to be super enthusiastic about this restaurant. Unfortunately the food just wasn’t that good - barely okay, when for the price I expected something special. The service was excellent and very welcoming. Drinks were tasty. The restaurant space faces a heavily trafficked main road, almost a highway, so it’s noisy. More could perhaps be done to mitigate this. But above all, I hope the chef / owner will up his game. Dishes could be muck better if they were also much simpler. If you can’t offer a fresh dessert in the off season, better to offer no dessert at all - or maybe buy in ice cream from a local provider. I don’t understand how to run a business like this, but however it works,...