molletes at zandoyo bed & breakfast

5-star rankings and complimentary reviews earn Superhost status on Airbnb

The winter season has been a busy one at Zandoyo but a rewarding one too as our guests continue posting glowing compliments on Airbnb, giving us a five-star ranking every time.

A steady stream of guests have been arriving since January from points all over North America and from Europe and their comments have been gratifying. Ian from New Forest, UK, described Zandoyo as “a tranquil piece of heaven” and the best B&B he had stayed in. Lisa from Hamburg, Germany, ranked us as one of the top B&Bs she had visited and called our breakfasts “outstanding.”

In early January Airbnb gave us their Superhost designation based on the number of great reviews. Over the last six months, all 39 guests who booked through Airbnb have given us a five-star rating. You can read our guest reviews here.

Our breakfasts have always been popular so we have been working on new dishes to offer and finding suppliers who can provide us with local, quality products, from organic fruits and vegetables and artisanal honey to locally-made cheese and home-baked bread.

Since I retired late last year from being a full-time newspaper publisher Mane and I are now working together in the kitchen to prepare Mexican-themed dishes that are distinct from the fare offered elsewhere in Puerto. Among my favorites are molletes but instead of using a bolillo (a white bun) as a base we take a large slice of artisanal bread and layer refried beans, chorizo, manchego cheese, roasted red peppers and avocado on top before crowning it with a fried egg. Oh, and don’t forget the pico de gallo on top of that! If that doesn’t sound like enough we throw in some panfried rosemary baby potatoes and perhaps a caprese salad made with local, organic tomatoes and fresh mozzarella cheese from the buffalo farm in Chila!

The Zandoyo fruit bowl with a few drops of agave syrup for added flavor.

The Zandoyo fruit bowl with a few drops of agave syrup for added flavor.

Let’s not forget the first course. We began preparing a fruit bowl last year rather than set out fruit for guests to help themselves. We have been able to get creative, serving bite-size chunks of papaya, mango, cantaloupe, pineapple or whatever is in season topped with locally-made buffalo-milk yogurt. Sprinkle with chopped walnuts, cacao nibs and basil and drizzle one of four different kinds of local, artisanal honey on top, or perhaps a bit of agave syrup or even some maple syrup.

It has been popular!

For guests who have not stayed with us for a while here are some upgrades we have made since you last visited:

  • New rattan furniture in the guest rooms.
  • More outdoor furniture on the pool deck.
  • A new solar-powered street light over the front entrance.
  • New windows in the guest rooms to reduce outside noise.
  • New and improved shower heads in the bathrooms.
  • Wine sales by the bottle for guests unfamiliar with wines available in Mexico.

Thank you for reading this far. We hope you found the information useful and enticing enough that you are already planning a visit!

Yours,

Tony & Mane