Our past efforts at providing a great experience for guests at Zandoyo Bed & Breakfast have been rewarded by nearly 200 5-star reviews in the past couple of years. The high rankings we have recorded on Airbnb and now on Booking.com and Google Hotels have been gratifying and reassuring. But there is always room for improvement.
So we’ve been steadily improving our concierge service, mainly because we now have someone on staff who is keen to help guests get the most out of their stay in Puerto Escondido. César Hernández, who is Mane’s son, joined us earlier this year to take charge of reservations, reception and guest services.
We now have a list of trustworthy and reliable taxi drivers and tour operators we can call upon. We can book you a taxi to the airport or transportation to Mazunte or Huatulco, for example. We can book a bioluminescence tour at Manialtepec Lagoon or a marine excursion to see dolphins, turtles and (in season) whales. We can help you find live music venues, good coffee shops, the best beaches, the best restaurants, some outstanding chocolate cake and quite a lot more!
We can also arrange car, ATV and scooter rentals, all of which are delivered to our door for your convenience. And you can leave your rental here when you’re done.
Would you like a bottle of chilled wine available when you arrive? A floral bouquet? Send César a message!
The Zandoyo Mollete
We have been passionate about molletes at Zandoyo ever since I ordered one at a local restaurant. A typical mollete, it consisted of a bolillo (like a hot dog bun), cut in half lengthwise and topped with refried beans, chorizo and cheese before being toasted. It came with a dollop of pico de gallo on top. A very small dollop.
It was good. But it was lacking.
Our mollete has evolved from that experience a couple of years ago. We take a slice of either white or seed bread from Dulce Tierra Bakery, butter one side and toast it on the comal. Then we pile on the toppings: refried beans (our own recipe), chorizo (made in house), fried mushrooms, slices of avocado, a thick slice of bacon, julienned and lightly sauteed red pepper, and a few thin slices of jalapeño. We top it with manchego or cheddar cheese and into the oven it goes.
Ten minutes later it’s on your plate with a fried egg on top and accompanied by a serving of sweet potato and apples sauteed with maple syrup on one side and perhaps a cucumber and mango salad on the other.
We do like molletes!
We also like fresh mangos. Spring is mango season, and we make the most of it. Mango salsa on an omelette, mango and cucumber salad, mango and habanero sauce and lots of mangos in the daily fruit bowl. Or mango puree to adorn the fruit or mix with breakfast oats. And the latest is a mango, apple and maple syrup compote served with yogurt and granola.
We have also ventured into mango and mezcal cocktails but not for breakfast.
We hope to see you soon!
Tony, Mane & César
