La Cruz de Huanacaxtle, our little town, has a sweet, little restaurant, The Little Hot Grill. We live in an area very popular with foreign tourists, winter visitors, and expat residents. Fancy restaurants cater to this clientele, with fancy prices to match. The Little Hot Grill features very good, very real Mexican cooking, with prices affordable for the Mexican residents, as well as for us expats who watch our budget.
Eye-popping orange and blue tiles in the kitchen and the prettiest doors anywhere in La Cruz set The Little Hot Grill apart from other eateries. Marisol, the proprietress and cook, has a sweet disposition and smile to match her welcoming restaurant.
The first time I ate here, I had Enchiladas Suizas. They were so good, it was hard to order anything else for the next several visits. Cheesey, creamy, filled with tender chicken. I was stuck on them.
Some of our friends are of the opinion that Marisol’s Chiles Rellenos eclipse her Enchiladas Suizas, though that’s a hard call. Relleno coatings this tender, eggy, and delicate are not always found in other restaurants attempting the same dish.
When we met friends for lunch recently, all five of us ordered Chile Relleno, and I found myself in the position of having to order Enchiladas Suizas para llevar (to go) just to have a photo of lunch beside Rellenos. Dinner was taken care of very well that day, much to Russ’es delight.
Friday is the day for Chiles Rellenos, but every day has different specials, with no set agenda. You just have to show up to see what the day’s special is. It might be Pozole with Pork, Birria, Mole Rojo, Mole Verde, or Caldo Tlalpeño pictured below.
Marisol tells me that her customers include visitors from all over the world — Japan, Germany, Switzerland, and even guests from the Four Seasons Hotel in our area. That last tidbit is worth more than any gushing Trip Advisor review, of which she has many.
Marisol’s pico de gallo — fresh salsa, which literally translates to beak of the rooster — is special for its cucumber chunks, which give a pleasing crunch and freshness, and not usually found in pico de gallo.
Her salsa roja is wonderful, but the tortillas are special. They are made from nixtamal, dried corn treated with lime to soften the outer hull and then ground. Marisol uses a blend of nixtamal and masa dough for tender tortillas, made to order with an industrial-looking tortilla press.
In our conversation, I learned something new about our town. The local tortillaría sells nixtamal at seven each morning to cooks who want to make tortillas with a better corn flavor. I had assumed that only tortillas made from packaged Maseca, a dry, coarse corn flour, were available in La Cruz. I guess this ignorance reveals where I am at seven every morning, and where I am not.
If you eat at The Little Hot Grill, treat yourself to a freshly squeezed juice — orange, carrot or beet. I had a cool blend of beet and carrot, bright and refreshing. Also offered were agua de guayaba (sweetened guava water) and iced jamaica (hibiscus tea). Different fruit aguas are offered on other days.
Eggs any style are served for breakfast, which includes Huevos Rancheros and Huevos a la Mexicana. A variety of tortas — sandwiches made on bolillos, Mexico’s crusty rolls — are on the menu, including the popular Torta Cubana.
The Little Hot Grill is open six days a week, closed on Sundays, from 8 am to 5 pm. Starting in December, hours will be 8 am to 9 pm, seven days a week. The Little Hot Grill is in La Cruz de Huanacaxtle on the corner of Calle Camaron and Calle Atun, the road that leads down to the fish market at the marina. Look for the pretty doors with the lilies.
~ This is one of the few times I have used so many photos in one article. Let me know if this takes an inordinate amount of time to download, and I will delete some. There were so many photos that gave a good sense of the place and food, that it was hard not to use them.