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San Angel Inn
Located in Epcot - Mexico Pavilion
Lunch
Now during the planning of our trip we had left the
last day open so that we could do whatever we wanted. Possibly as a result
of this failure to plan or a subconscious desire to demonstrate the need
for planning we headed to Epcot.
It was there on that hot August day we spent the
next several hours trying to find an attraction or two that were
air-conditioned. By 2:00pm with my family looking a little like they had
worked in the yard all day, I knew I needed to cancel this spontaneous
silliness and think of a plan B. As I looked around I found myself staring
up at the Aztec pyramid that is the Mexican pavilion. I knew inside this
monument to that past great civilization was hidden one of the most
tranquil and relaxing restaurants in all of Epcot.
But with no priority seating could I risk dragging
my family up those towering steps only to be turned away? I suddenly
remembered reading somewhere that during the middle of the afternoon the
Epcot restaurants will often have tables available with little or no wait
at all. Not only that but you can still order off the lunch menu where the
prices are not quite as steep as those found at dinner. Was this an
opportunity to both save money and re-hydrate my four-year-old son?
With as much confidence as any Disney in the
first stages of heat exhaustion could muster I turned to my weary troops
and said, “Follow me.” Once inside we found ourselves standing in an
open-air plaza where it had suddenly turned into night, and both the
absence of the glaring Florida sun and the presence of air conditioning
were an immediate and welcomed relief. We made our way past the
marketplace of this small Mexican village towards the young attractive
cast member standing at the podium that guarded the entrance to the
restaurant. I was tempted to position my four-year-old son, with his
flushed cheeks and hair matted with sweat, at my side as I pleaded our
case.
As we approached the cast member she looked up with
a smile and in a polite voice asked, “Can I help you?” “Do you have a
table for four” I answered. Without looking at the computer or consulting
the restaurant manager she answered, “Certainly”. Just that quick, there
we were seated at a table overlooking the El Rio del Tiempo (The River of
Time), and with the faint sounds of the bustling marketplace heard in the
background I really felt as though I was no longer a tourist in a crowded
theme park, but a patron relaxing in a quite Mexican cantina.
Now our family has eaten dinner here on a previous
trip and even while I struggled to read the menu by candlelight I could
recognize that there were differences between the lunch and dinner
offerings. There was roughly the same number of entrees with most running
anywhere from five to seven dollars less than dinner. Interestingly enough
while some of the lunch and dinner items shared the same name they did not
always share the same components. As an example the lunch crowd saw Plato
de la Frontera for $10.95, which consists of Chicken burrito and hard
shell beef taco, rice and grilled vegetables, whereas at dinner the Plato
del la Frontera offered Beef tenderloin, chicken burrito and hard shell
taco served with grilled vegetables $17.95.
There is certainly nothing
wrong with this and I am sure that both dishes are fine, but if you have
eaten dinner here before and think you would like to enjoy your favorite
dish at lunch you may want to put the glasses on and check the fine print.
My oldest son ordered the Nachos de Pallo, which he enjoyed but was
certainly more than even a growing thirteen year-old could finish. His mom
had the Pollo Mexicano and felt that it was a little spicier than she had
wanted. I ordered Pollo A Las Rajas and found it to be as spicy as I had
hoped it would be, and very enjoyable. The four year old sampled from each
of us while he finished off two sprites. The menu here is loaded with
authentic Mexican dishes that may not be typically found back home, but
don’t let that intimidate you, because isn’t that what we go on vacation
for?
Nachos de Pollo - Border creation of tortilla chips topped with grilled
chicken, melted cheese,chorizo, jalapenos, tomatoes, and sour cream $10.95
Plato Mexicano - Grilled beef taco, chicken enchilada and quesadilla,
served with refried beans, guacamole and grilled vegetables $12.95
Pollo A Las Rajas - Grilled chicken breast served over red peppers,
onions, chile poblano, chorizo and melted cheese $14.95
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SAN ANGEL INN
Mexico
LUNCH
Botanas Y Sopa
Appetizers and Soup
Queso Fundido (for two) - melted cheese with chorizo (Mexican sausage) and
chiles. Served with flour tortillas $9.25
Sopa Azteca - Traditional tortilla soup with avocado, cheese and pasilla
pepper $3.95
Entradas
Entrees
Carne Asada Tampiquena - Grilled beef tenderloin served with chicken
enchilada, grilled vegetables and refried beans $16.25
Tacos Al Carbon - Flour tortillas filled with grilled chicken or beef,
peppers, onions, guacamole, and pico de gallo relish $11.75
Nachos de Pollo - Border creation of tortilla chips topped with grilled
chicken, melted cheese,chorizo, jalapenos, tomatoes, and sour cream $10.95
Plato de la Frontera - Chicken burrito and hard shell beef taco, rice and
grilled vegetables $10.50
Plato Nacional - Chile relleno, tamal, and beef flauta, served with rice
and refried beans $15.75
Pollo A Las Rajas - Grilled chicken breast served over red peppers,
onions, chile poblano, chorizo and melted cheese $14.95
Lomo De Cerdo a la Pina - Roast pork loin on a spicy pineapple sauce
served with chipotle pepper, mashed potatoes, pork tamal and grilled
vegetables $11.95
Ensalada Mexicana - Mixed greens with grilled chicken, tomatoes, avocado,
sweet Mexican turnip, cheese and cactus strips, tossed in our house
dressing and served in a fried tortilla shell $8.95
Plato Mexicano - Grilled beef taco, chicken enchilada and quesadilla,
served with refried beans, guacamole and grilled vegetables $12.95
Sugerncia del Chef
Chef's Selections
Mahi-Mahi A La Veracruzana - Grilled fillet of mahi-mahi with capers,
olives, spanish onions andtomatoes, seasoned with white wine and spices,
served with chipotle mashed potatoes $16.50 (May 2001)
Chiles En Nogada - Poblano peppers stuffed with pork picadillo, made with
assorted fresh fruits, covered with a walnut sauce and garnished with
pomegranate seeds and parsley, served with Mexican rice $14.75 (October
2000)
Mancha Manteles - Roasted turkey breast with chile ancho and chile pasilla
sauce, mixed withassorted fresh fruits, and topped with roasted almonds,
served with mexican rice $14.25 (August 2000)
Chile Relleno de Ba! calao- Poblano pepper stuffed with dried cod prepared
with tomatoes, olives, capers and parsley. Served with mashed potatoes and
a chile ancho sauce $13.95 (December 1999)
Filete de Mero en Achiote- Grouper filet marinated in achiote and guajillo
chiles, baked in banana leaf and served with a corn, chayote and red bell
pepper slaw $13.95 (October 1999)
Corvina - Grilled filet of sea bass served over black beans and vegetable
relish, chipotle mashed potatoes and cilantro pesto $13.95 (February 1999)
Bebidas
Beverages
Margarita San Angel Inn - Sauza conmenorativo tequila, triple sec, and
lime juice - $7.25
Frozen Margarita - Lime, Strawberry or Mango $6.75
Dos Equis Lager Draft Beer - 16 oz - $5.75; 20 oz - $6.50
Bohemia Beer, Dos Equis Amber, Tecate Beer or Sol Beer - $5.25
Torres Gran Coronas Cabernet Sauvignon - Glass $5.75 or Bottle $25.00
Torres Vina Sol - Glass $3.50 or Bottle $14.00
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