Casa Banana - Review - Tulum Beach - Tulum - The Infatuation
"A beautiful open-air restaurant in a canopy of palm trees and lush greenery, Casa Banana feels distinctly Tulum. The Argentinian spot’s low, moody lighting, with its roaring fire, and rustic tables topped with huge cuts of meat will give absolutely anyone the urge to play footsie with the nearest (human) leg. Groups order an ungodly amount of steak, while shimmying along to the upbeat music, and celebrating grown-up—but definitely still fun—birthdays. The menu is mostly grilled meats, with the odd curveball, like a slow-cooked lamb ravioli, that should be avoided to make space for more steak. Because that, and making you want to spend an entire evening next to the open fire, is where Casa Banana really shines. Food Rundown Sweet Corn, Leek & Bechamel Empanada The vegetarian empanada is just as good—maybe even better—than the skirt steak option. The bechamel is salty and moreish, and the sweetness from the corn goes well with the pastry. Argentinian Vacío Stick. To. The. Steak. That’s all we can say when it comes to the main courses. This vacio steak is cooked perfectly, there’s mashed potatoes on the side, and it’s miles better than the non-steak options on the menu. photo credit: Rianne Shlebak Six-Hour Roasted Short Ribs After being roasted for six hours, we expected these ribs to fall off the bone. Or, at the very least, be tender. Instead, it’s a tough piece of meat that we wouldn’t re-order. photo credit: Rianne Shlebak Slow Cooked Lamb Ravioli This stuffed pasta dish is too salty, and the gamey lamb filling doesn’t work with the white mushroom sauce underneath. It’s an overwhelming and heavy dish with flavours that fail to balance each other out. photo credit: Rianne Shlebak" - Rianne Shlebak
