September 4, 2024 • 24 mins
Ready for an enchanting journey through time and taste? Imagine dining in a 17th-century Mexican hacienda, surrounded by the mystical allure of Mayan ruins. This week, we invite you to experience the San Angel Inn at Epcot, a restaurant steeped in history and rich in flavor since its opening day in 1982. Discover the alluring twilight ambiance that sets the mood for a truly romantic and intimate meal. From zesty appetizers to succulent steak, chicken, and fish entrees, and delightful desserts like Bavarian mousse and cheesecake, we cover it all. Learn about the connection to the original San Angel Inn in Mexico City, a gem dating back to the late 1600s, making your dining experience not just a meal, but a trip through history.
But the culinary adventure doesn't stop there—our broader dining review showcases intricate Mexican dishes such as pollo a las rajas, slow braised pork shank, and Camarones la Diabla tacos. We'll discuss the pricing and whether it aligns with the quality and experience offered. Desserts like pan de elote tres leches and unique specialty margaritas elevate the meal to another level. Finally, we share updates from Circle of Parks, thank you for your continued support, and give you a sneak peek into next week’s episode focusing on Cape May Cafe and the future of character dining for Zach. Join us for this flavorful and historical journey at the San Angel Inn and decide if this dining experience is right for you!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:21):
Hello and welcome to Circle of Parks podcast episode
number 167.
Today we are doing a diningreview on San Angel Inn in Epcot
.
There is far too much to seeand do.
We are here to help guide youthrough.
But before we do that we musttalk Disney merch.
(00:46):
So this week on DisneyStorecomthere is a cute Stitch pumpkin
Halloween candy bowl AgainStitch from Lilo and Stitch.
Forget the trick-or-treatbucket, you can just put all the
candy into Stitch's mouth, ifyou please.
The cutest and mostenthusiastic of
trick-or-treaters inspires thisceramic-stitched candy bowl,
(01:09):
featured sculpted details in ahigh-gloss finish, dressed in an
alien costume and holding ajack-o'-lantern Stitch is the
cutest centerpiece of the seasonand that is this week's Disney
merch.
And while we're talking aboutmerch, we have merch.
Check out our website,circleofparkscom.
Click on merch.
(01:29):
It takes you directly to theTeePublic site where you can
find things such as stickers,coffee mugs, sweatshirts,
T-shirts and more.
So please go check that out.
Speaker 3 (01:37):
Thank you everybody.
Episode number 167, our SandinHill Inn restaurant dining
review review.
I know we've been going a lotwith the dining reviews.
We've got two more after this.
Bear with us.
But we do these because itprovides a resource for you, the
listener, to go back and listento and decide if this is a
place you would like to eat ator not, and what our opinion is
(02:00):
again, just our opinion rightand when I go back and look at
how many episodes have beendownloaded, it's like every day
there's at least one of ourdining reviews that have been
downloaded, so people are goingback and using it as resources
to decide if they want to go eatthere or not.
So that's why we're doing it.
So just bear with us.
I know we got two more.
Then we got some really funepisodes we're going to be doing
(02:22):
.
Thank you for everybody.
Everybody for joining us.
I'm Zach, I'm Brittany and, ifyou're new here, thank you so
much for joining us.
We do this show every singleweek.
Our goal is to help you have abetter Disney vacation and to
kind of break your week up.
Give you some Disney magic,take you to Walt Disney World or
(02:43):
Disneyland for the day and justkind of take you away for 30 to
45 minutes.
Speaker 2 (02:45):
Yeah, you know it helps us.
Hope it helps you guys.
Speaker 3 (02:46):
Yeah, so Brittany, what does Disney say about Sand
and Hell Inn restaurant?
Speaker 2 (02:52):
Yes, it says.
Dine in perpetual twilight atthis Mexican restaurant modeled
after a 17th century hacienda atthe base of the Mayan ruins.
Taste of Mexico, south of theborder, specialties are served
with old world hospitality inthis intimate twilight setting,
(03:13):
and it is an intimate twilightsetting for sure.
Start out a romantic meal withzesty appetizers like tortilla
soup topped with avocado cheeseand tortilla strips, tortilla
soup topped with avocado cheeseand tortilla strips.
Then delight in steak, chickenand fish entrees served with
(03:33):
such sauces as chipotle, pepper,chocolatey mole and green
tomatillo, and later top offyour meal with a creamy Bavarian
mousse or cheesecake covered incaramel sauce.
Now, guests 21 years of age andup can even enjoy a variety of
margaritas and premium tequilas.
Mexican wines, beers andcoffees are also available All
right.
Speaker 3 (03:53):
So quite the interesting history to not just
this San Angel restaurant butthe original San Angel
restaurant.
So the San Angel restauranthere is located in the mexican
pavilion which is meant toresemble a mesoamerican pyramid.
In epcot it's located past theplaza de los amigos shopping
(04:15):
area, that's what they call itokay inside the the pyramid
right, it really looks likeyou're inside like a town.
Yes, inside the mexican pavilion, it's always twilight and it's
meant to resemble an open-airmarketplace and restaurant.
And it is beautiful.
Yes, always beautiful.
The San Juan restaurant is anopening day restaurant in Epcot
in 1982 and little has changedwith the restaurant.
Speaker 2 (04:36):
I didn't realize it was opening day.
I didn't know that either.
Speaker 3 (04:39):
The backdrop, besides being meant to be outside
during twilight, is at the baseof a Mayan temple.
Now, there's been a littledebate about that, if it's Mayan
or Aztec, but everything I haveread majority of it says Mayan.
Speaker 2 (04:52):
Okay.
Speaker 3 (04:52):
And the ride used to be the El Tiempo boat ride
instead of the three caballeros.
Yeah, so that changed in 2007.
Speaker 2 (05:02):
Okay.
Speaker 3 (05:04):
So the San Angel Inn is the sister restaurant to the
real San Angel Inn located inMexico City, dating back to the
late 1600s.
Interesting, Very interesting.
The original San Angel Inn isin Mexico City and started as
Hacienda I'm going to butcherthis Goya Chia.
Also, this is the birthplace ofthe margarita at the original
(05:27):
Sand and Hell Inn in Mexico City.
Speaker 2 (05:29):
Oh, wow.
Speaker 3 (05:32):
So there's pretty big history here to the original
Sand and Hell Inn.
Speaker 2 (05:36):
For sure.
Speaker 3 (05:37):
So if you would like to book a reservation for Sand
and Hell Inn, reach out to oursponsor, main Street Travel
Company.
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Eventually, eventually.
And if you book your WaltDisney World vacation with them,
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she's going to throw anadditional 25 for walt disney
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Speaker 2 (06:39):
We don't really experience that anymore with the
trip planning.
Don't have to keep up with howmany days out we are.
Is it time to make diningreservations?
Like Erica keeps track of allthat for us, reaches out to us a
few days to a week before hey.
Are these the days you're stillwanting to eat at this
restaurant or that restaurantand are you still wanting to do
it for lunch or dinner, and thenshe takes care of the rest.
Speaker 3 (06:59):
So, like we, honestly it's been what a year or more
since we've really had trackedwhen the dining reservations I
don't keep up with any of themanymore.
Speaker 2 (07:10):
Yeah, no, yeah, so so , yeah, so please, please, check
them out yeah, so they can, uh,go to the website
wwwmainstreettravelcocom.
Speaker 3 (07:18):
they're on instagram, facebook and youtube.
And again, I say it every week,my favorite thing call them
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These are full-time agents inan office.
These are not part-time agentsthat will get back to you after
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Right.
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So they will be there to help you Monday through
Friday, 10 am 5 pm, central TimeAgain 1-800-593-1262.
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Take advantage of those specialoffers exclusively for our
listeners, only All right.
So it offers exclusively forour listeners, only all right.
So it is a very we're not gonnatalk about what we thought the
(07:54):
restaurant yet, but just thesetting of it very peaceful,
very serene, very.
It is romantic, even thoughthere were kids around us and we
had our two knuckleheads withthis, but it could be a romantic
, it could be a very romanticrestaurant and, yeah, the
setting of it's really nice.
Speaker 2 (08:08):
The first time we went into the mexican pavilion
was our second trip and you werelike we have to eat here yeah,
ever since I saw it, I was likeoh, I want to eat there one day,
just because you can see itfrom the three caballeros and
even from when you're walkingaround, like the marketplace
area inside, like we weretalking about, and uh, I'm glad
we finally got to experience itwe did, yes.
Speaker 3 (08:29):
So let's talk about what we had in the menu again.
We had the dining plan, whichdid not include an appetizer,
but included entrees, dessertand drinks for adults one drink
per adult and so we did decideto do an appetizer, which we
paid for for ourself, and we gotthe totopos totopos, and it was
(08:50):
priced at nine dollars, so notbad again.
Speaker 2 (08:53):
We ate there for lunch.
Uh, so the totopos was cornchips with sides of white
cheddar cheese and salsa, and itwas very good it's just yeah,
it's just chips and cheese, butit was very delicious.
Speaker 3 (09:04):
Our server was very, very good good, yes, very good,
very knowledgeable.
Speaker 2 (09:09):
enjoyed talking with the kids.
Speaker 3 (09:11):
Took her time explaining the menus and stuff,
and so I had the grilled chickentacos and so you can get an
option here of wherever I findit.
I lost it here.
Speaker 2 (09:24):
So tacos, oh tacos.
Speaker 3 (09:26):
Choice of shaved ribeye or grilled chicken,
poblano and red peppers, onions,bacon and Monterey Jack cheese,
served with corn tortillas andplantains, topped with crema
mexicana and cojito cheese.
So they serve.
So I got the grilled chickenand they serve it separately
with the tacos.
So they have like a skilletthat they cook the chicken in
(09:47):
and the toppings and then theygive you the tortillas separate
and you can get the the uh meatand cheese and toppings out with
the fork and put them in thetortilla.
Speaker 2 (09:56):
Delicious, it was so good, so tender, cooked,
perfectly delicious yeah, Icould tell you were enjoying it
and not just like, oh, it's okay, like you enjoyed it.
Speaker 3 (10:06):
Yeah, and if you don't have the dining plan.
It was $34.
I do not think it was worth $34, though.
Speaker 2 (10:13):
Maybe not that, but it was good.
Speaker 3 (10:15):
They were really good .
Speaker 2 (10:16):
Yes, yes, so this is one case where definitely dining
plan helps out.
Now, ryan had the osso buccocon mole, which is slow braised
pork shank over rice, and he had.
Did he have the mole on theside?
Speaker 3 (10:33):
she put it on the side for him because she, he's
an adult according to disney forthe dining plan.
And so our, our server was likenow, this is a very, you know,
unique flavor.
Would you like it on the porkor would you like it on the side
?
Speaker 2 (10:48):
and he said on the side, so they were able to
accommodate that on the sideright and he did not like it yes
, I'm glad it was on the sideand served with plantains topped
with crema mexicana and cotijacheese he liked it a lot.
Speaker 3 (11:02):
He did fall off the bone tender yeah, other than the
sauce.
Speaker 2 (11:05):
So good thing it was on the side.
Yeah, he enjoyed it and, likezach just said, it was, you know
, very tender, falling apartvery good yeah, nolan had the
kid chicken tenders, which Idon't know why he does like
tacos yeah, I know and so forthe kids entrees, they have beef
tacos, chicken tacos,quesadilla, and he likes
quesadillas whatever grilledchicken breast, chicken tend and
(11:29):
macaroni and cheese.
Speaker 3 (11:30):
He got the chicken tenders.
And they were Disney chickentenders.
Speaker 2 (11:34):
Yeah.
Speaker 3 (11:35):
But I don't know why he didn't get.
Speaker 2 (11:36):
I know.
So he does like Mexican foodand everything, but he has to be
in a mood for it, I think, isthe thing, and sometimes I think
it's a go-to type of food backat home.
So I think sometimes it getsburnt out and that's probably
why.
So I had the pollo a las rajas,which is grilled chicken breast
(11:58):
over roasted potatoes withonions, poblano peppers, corn
and a poblano cream sauce toppedwith queso fresco, and it was
delicious.
The flavor was there, the creamsauce was good.
Potatoes, onions, the peppers,just all of it was excellent.
Now, if you don't have thedining plan, this was priced at
$32.
Do I think it was worth $32?
(12:20):
Maybe not quite, but it wasdelicious though.
Speaker 3 (12:24):
And the slow braised pork shank was $39.
I think that may have beenworth $39.
Speaker 2 (12:29):
What Ryan had.
What Ryan had.
Speaker 3 (12:30):
Because, I took a bite of it.
It was delicious and it was abig portion as well.
Also on the menu here is theHiracha Vegetario Fried corn
masa topped with beans, grilledqueso fresco Nepalese and pea
tendrils, served with a side ofroasted vegetables and salsa
verde.
You can add chicken or shavedribeye, which doesn't make it
(12:53):
vegetarian anymore, for $8.
Tacos, which is what I had, theCamarones, la Diabla, chipotle,
pepper and garlic sauteedshrimp atop a corn rice medley
with roasted vegetables.
That's $32.
Speaker 2 (13:06):
You can get enchiladas de pollo.
De pollo price at $31, which iscorn tortillas filled with
Chipotle chicken, covered withranchera salsa, crema Mexicana,
tortilla cheese, tortilla sorrycheese and crispy onion straws.
A top bean served withplantains, topped with crema
Mexicana and tortilla cheese.
Speaker 3 (13:25):
Yeah, and then they have the Baja tacos de pescado
beer, buttered fried cod,shredded cabbage, chipotle lime
aioli and pineapple relish andflour tortillas.
It sounds really good.
32 now, the carne asada, newyork strip, with chipotle butter
, served with tamale de rajas,topped with red and green sauces
, with the corn medley 54 andit's not included in dining not
(13:49):
included on the plane and on themenu that they give you in the
restaurant.
They said that as well yes sokeep that in mind.
Not available for the diningplan for the carne asada.
Speaker 2 (13:58):
Yep, because ryan probably would have gotten that
right.
Yes, so, but again, you know,dining plan really helps out
with this particular restaurant.
You know, and when we say Idon't know if I would have paid
that or not, like don't let thatdeter you from eating here.
Uh, because the food was reallygood.
You know, sometimes places likethis that are themed this way,
(14:19):
that we've been to in the pastat other locations, you know you
were definitely paying for thetheming and the atmosphere and
not the food.
This I mean, the food was goodit was good.
Speaker 3 (14:31):
Yes, yes, uh.
So for desserts, britney, youhad the pan de elote tres leches
.
Speaker 2 (14:36):
Right, that's what you had yes, so that was rice
milk, soaked mexican cornbreadtopped with sweet corn, gelato
and toasted almonds and it wasreally really good.
Um, it kind of reminded me alittle bit of like eating, like
similar to the the bread puddingyou know, the pineapple bread
(14:58):
pudding at like ohana, just notas sweet, uh, but this was, in
this, obviously more milkytasting, but it was very good.
I was pleased with it yeah,ryan got the flan he liked it
yep.
So vanilla flan with toastedalmonds, berries and whipped
cream.
Speaker 3 (15:15):
And then I got the nieve.
Speaker 2 (15:17):
Which is seasonal Mexican-flavored sorbet.
Speaker 3 (15:21):
It was like a corn-based sorbet.
It was very delicious.
Speaker 2 (15:26):
Yeah, and the dessert that I got and that Ryan got
was $12 if you are paying for it, and Zach's dessert was $10.
Speaker 3 (15:35):
It was very yeah, so mine was good.
It had like popcorn with it aswell and there were bits of corn
in there, so it was a veryunique flavored sorbet Right.
Very delicious, very light onthe flavor as well.
I also had a margarita.
You didn't have a margarita,did you?
Speaker 2 (15:56):
Because it was hot that day and you were like I
don't want one?
Speaker 3 (15:58):
no, no, I think I still did.
You got the classic right.
I think I just got the classic,yeah, and I got the wild one,
and this is the centinela blancotequila, cambier, orange
liqueur, ginger, rum, corn,passion fruit, cordial lime
juice, dos hombres, mezcal, corn, passion Fruit, cordial Lime
Juice, dos Hombres, mezcal,grinodine and Hibiscus Salt Rim.
I'm not a big margarita guy.
(16:18):
This was delicious.
Speaker 2 (16:20):
Yeah, I could tell you enjoyed it.
Speaker 3 (16:21):
It was very.
I've never had a margarita likethat before and it was very
delicious.
Speaker 2 (16:25):
And then mine, the classic one.
I kept it basic just because itwas so hot.
I didn't want something to betoo overwhelming in flavor, but
it was a very, very good classicyeah and my margarita was $18.
Speaker 3 (16:38):
Now a margarita is included on the dining plan for
adults.
However, there is a price limiton it $20 and under $20 and
under, because I wanted to getthe Black Magic which was
created by Neil Patrick Harris.
Wanted to get the black magicwhich was created by neil
patrick harris mesmerizingfrozen blackberry margarita
crafted with contra lose mezcal,homemade hibiscus infused rim,
(16:58):
lege blackjack currant liqueur,lime, mint and black ant salt
rim, again not included in thedisney dining plan 21.
Speaker 2 (17:06):
So it's just a dollar more, so not included so I did.
Speaker 3 (17:10):
I was wanting to try that and unfortunately did not,
but the wild one was really goodas well yeah and uh, we left
out one dessert, nolan, Ibelieve they have kids desserts.
Speaker 2 (17:21):
You can get either a chocolate brownie or the uh, the
dulce de leche ice cream, andhe got the brownie and was
pleased with it.
Speaker 3 (17:29):
Yeah yeah, so overall , what did you think of this
restaurant brady?
Speaker 2 (17:33):
I was really pleased again.
You know, going into it I wastrying not to get my hopes up on
the food because we've eaten,you know, at similar restaurants
with different types of cuisineand I was.
I was let down by the foodbecause it was.
You could just tell you werepaying more for where it was
located, but this one did notdisappoint.
(17:56):
Uh, and with the dining plan Ithink I would definitely
experience it again yeah, whatdo you think of the environment?
oh it was.
It was beautiful.
I loved looking out at thattemple and being able to see
into, like, the marketplace area.
Uh, definitely, you know, if itwas a you and me trip again,
you know could see us eatingthere, uh again, and maybe
(18:17):
enjoying a few more margaritasand uh, but I would.
I would go with the the boystoo, I know.
You know, at least ryan reallyenjoyed what he had and, you
know, maybe next time no onewill get one of their main
entrees yeah, so a lot of peoplecompare this to the blue bayou
that's what I was trying not tosay in disneyland and bold
(18:40):
statement here I think this isbetter than the blue bayou for
sure this.
So that was what I was thinkingof the whole time.
I was saying what I saidbecause for me or I think, for
us as a family the Blue Bayou inDisneyland I felt you were
paying for the experience ofwhere you were eating, and not
so much the food was.
Speaker 3 (18:58):
I mean, it was fine, but it wasn't like, oh my gosh,
blow, blow your socks off.
Food right and for the pricethat you're paying there.
You're paying to sit in theoriginal Pirates.
That's what you're paying to doyeah, yeah.
Speaker 2 (19:11):
So yeah, the food like in blue bayou, what it was.
It was just okay for me.
It was fine okay, it was fine,but I would I eat there again?
No, I would, no, would not paythat price to eat it blue bayou.
Speaker 3 (19:23):
Again, this I think the food is they're gonna.
Are we gonna eat better food ata sit-down restaurant in world
showcase?
Yes, I think we are.
Was this the best mexican foodI've ever had?
Close, but the overallenvironment I thought was a lot
better than the blue bayou.
Yeah, and I think it's a veryunique restaurant experience
(19:45):
with the three caballeros.
The setting is I like thesetting a lot more than the Blue
Bayou as well.
Nothing against the originalPirates.
Speaker 2 (19:53):
Right, but just the restaurant.
Speaker 3 (19:55):
The restaurant, the setting, the twilight setting,
the atmosphere from the shoppingarea.
I just think it's betterwell-themed and a much better
dining experience.
Speaker 2 (20:06):
Yeah, I think the dining experience as a whole and
it helped that our server wasamazing too.
Speaker 3 (20:10):
The server was great.
And this is not Disney owned.
This is owned by the Las PalmasRestaurant Group.
Speaker 1 (20:17):
Oh, okay, so something to keep in mind there
as well, yeah.
Speaker 3 (20:20):
But I thought it was good.
Was it great?
I don't know, but it was good.
I think the overall experiencewas really good, though.
Will we go back here?
Yes, eventually, but there's alot other places on world
showcase that we want to try ohyeah for sure.
Like when I said that earlier,or even if it's just you and me,
like this would be a later ontime yeah but I would go back if
(20:43):
you want to get tequila to nothit, not sit here go to la cava,
which is in there as well,which we did on our last couples
trip right but but yeah,overall I think it was a good
enough restaurant.
Speaker 2 (20:55):
Yeah, cause there's like I would, instead of getting
what I got.
There's like two or three otheritems I would like to try.
Yeah.
Speaker 3 (21:01):
But I think the the overall atmosphere is what makes
this place a good place, a muchbetter place to to go eat at.
Yes, that makes sense.
Speaker 2 (21:13):
Oh, the to to go eat at?
Yes, that makes sense.
Oh yeah, no, I I would agree onall of those things, just the
overall environment where it'slocated.
You know everything that'sgoing on around you, but it's
still.
But don't, don't let that makeyou think that, oh, my goodness,
it's, it's loud it's not loud,it's not like it's distanced
enough from the crowds yeah,it's.
Speaker 3 (21:29):
It was very chill and relaxing.
Romantic yes, it would.
It was a romantic setting.
Speaker 2 (21:34):
Yeah, that was a great description of it, but
kids are there, you know so.
Speaker 3 (21:38):
Kind of tamps down on the romantic setting a little
bit, doesn't it?
Speaker 2 (21:42):
Yeah.
Speaker 3 (21:43):
All right, so anything else you'd like to say
about it?
Speaker 2 (21:45):
No, just you know, if you're debating it and if you
do get to go to Disney, you know.
And if you do get to go toDisney more than just one time
and everything, and you've beendebating this and you've
experienced other restaurants,then I say give it a try.
Speaker 3 (21:56):
Yeah, I would agree with that, I think so.
The next place I think we eatat at World Showcase.
So we've already eaten at thesit-down restaurant in Norway,
akershus.
I think we do this sit-downrestaurant in the China Pavilion
.
Speaker 2 (22:09):
I've heard good things about that's not what I
thought you were gonna say whatdid you think of the japanese
pavilion?
No, I thought you're gonna sayin italy oh, the pizza place,
vietnam.
Speaker 3 (22:18):
I know, I know I kind of want to go like country by
country right but then also likevietnam right I don't know,
that's what I thought you weregonna to say, yeah.
I don't know.
Anyway, all right, so Disneytrivia this week.
What city in Mexico is the realSand and Hell Inn and what year
(22:39):
does it date back to?
It is located we already talkedabout it in Mexico City in 1692
.
A long time ago.
Winner from X.
Deservations this week's Disneytrivia winner.
Congratulations, deservations.
You are this week's Disneytrivia winner.
Congratulations, deservations.
You are this week's Disneytrivia winner.
Speaker 2 (22:55):
Congratulations All right.
Speaker 3 (22:57):
So thank you everybody for joining us.
If you want to support thepodcast, the best way to do that
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(23:18):
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Take advantage of those awesomeoffers Several of you all have
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If you want to email us,circleofparks at gmailcom, our
(23:39):
website is wwwcircleofparkscomand it's been completely
refreshed.
Very happy with you.
Looks very good.
Yes, especially when you're ona computer.
Yeah, mobile, I'm working on it.
Facebook, instagram and X.
We're all at Circle of Parksand again, thank you so much for
listening.
We really do appreciate it.
Next week we will be taking youto Cape May Cafe and see if
(24:00):
that's the end of characterdining for Zach.
Speaker 2 (24:04):
All right, talk to you soon, thank you.
Hello and welcome to Circle of Parks podcast episode
number 167.
Today we are doing a diningreview on San Angel Inn in Epcot
.
There is far too much to seeand do.
We are here to help guide youthrough.
But before we do that we musttalk Disney merch.
(00:46):
So this week on DisneyStorecomthere is a cute Stitch pumpkin
Halloween candy bowl AgainStitch from Lilo and Stitch.
Forget the trick-or-treatbucket, you can just put all the
candy into Stitch's mouth, ifyou please.
The cutest and mostenthusiastic of
trick-or-treaters inspires thisceramic-stitched candy bowl,
(01:09):
featured sculpted details in ahigh-gloss finish, dressed in an
alien costume and holding ajack-o'-lantern Stitch is the
cutest centerpiece of the seasonand that is this week's Disney
merch.
And while we're talking aboutmerch, we have merch.
Check out our website,circleofparkscom.
Click on merch.
(01:29):
It takes you directly to theTeePublic site where you can
find things such as stickers,coffee mugs, sweatshirts,
T-shirts and more.
So please go check that out.
Speaker 3 (01:37):
Thank you everybody.
Episode number 167, our SandinHill Inn restaurant dining
review review.
I know we've been going a lotwith the dining reviews.
We've got two more after this.
Bear with us.
But we do these because itprovides a resource for you, the
listener, to go back and listento and decide if this is a
place you would like to eat ator not, and what our opinion is
(02:00):
again, just our opinion rightand when I go back and look at
how many episodes have beendownloaded, it's like every day
there's at least one of ourdining reviews that have been
downloaded, so people are goingback and using it as resources
to decide if they want to go eatthere or not.
So that's why we're doing it.
So just bear with us.
I know we got two more.
Then we got some really funepisodes we're going to be doing
(02:22):
.
Thank you for everybody.
Everybody for joining us.
I'm Zach, I'm Brittany and, ifyou're new here, thank you so
much for joining us.
We do this show every singleweek.
Our goal is to help you have abetter Disney vacation and to
kind of break your week up.
Give you some Disney magic,take you to Walt Disney World or
(02:43):
Disneyland for the day and justkind of take you away for 30 to
45 minutes.
Speaker 2 (02:45):
Yeah, you know it helps us.
Hope it helps you guys.
Speaker 3 (02:46):
Yeah, so Brittany, what does Disney say about Sand
and Hell Inn restaurant?
Speaker 2 (02:52):
Yes, it says.
Dine in perpetual twilight atthis Mexican restaurant modeled
after a 17th century hacienda atthe base of the Mayan ruins.
Taste of Mexico, south of theborder, specialties are served
with old world hospitality inthis intimate twilight setting,
(03:13):
and it is an intimate twilightsetting for sure.
Start out a romantic meal withzesty appetizers like tortilla
soup topped with avocado cheeseand tortilla strips, tortilla
soup topped with avocado cheeseand tortilla strips.
Then delight in steak, chickenand fish entrees served with
(03:33):
such sauces as chipotle, pepper,chocolatey mole and green
tomatillo, and later top offyour meal with a creamy Bavarian
mousse or cheesecake covered incaramel sauce.
Now, guests 21 years of age andup can even enjoy a variety of
margaritas and premium tequilas.
Mexican wines, beers andcoffees are also available All
right.
Speaker 3 (03:53):
So quite the interesting history to not just
this San Angel restaurant butthe original San Angel
restaurant.
So the San Angel restauranthere is located in the mexican
pavilion which is meant toresemble a mesoamerican pyramid.
In epcot it's located past theplaza de los amigos shopping
(04:15):
area, that's what they call itokay inside the the pyramid
right, it really looks likeyou're inside like a town.
Yes, inside the mexican pavilion, it's always twilight and it's
meant to resemble an open-airmarketplace and restaurant.
And it is beautiful.
Yes, always beautiful.
The San Juan restaurant is anopening day restaurant in Epcot
in 1982 and little has changedwith the restaurant.
Speaker 2 (04:36):
I didn't realize it was opening day.
I didn't know that either.
Speaker 3 (04:39):
The backdrop, besides being meant to be outside
during twilight, is at the baseof a Mayan temple.
Now, there's been a littledebate about that, if it's Mayan
or Aztec, but everything I haveread majority of it says Mayan.
Speaker 2 (04:52):
Okay.
Speaker 3 (04:52):
And the ride used to be the El Tiempo boat ride
instead of the three caballeros.
Yeah, so that changed in 2007.
Speaker 2 (05:02):
Okay.
Speaker 3 (05:04):
So the San Angel Inn is the sister restaurant to the
real San Angel Inn located inMexico City, dating back to the
late 1600s.
Interesting, Very interesting.
The original San Angel Inn isin Mexico City and started as
Hacienda I'm going to butcherthis Goya Chia.
Also, this is the birthplace ofthe margarita at the original
(05:27):
Sand and Hell Inn in Mexico City.
Speaker 2 (05:29):
Oh, wow.
Speaker 3 (05:32):
So there's pretty big history here to the original
Sand and Hell Inn.
Speaker 2 (05:36):
For sure.
Speaker 3 (05:37):
So if you would like to book a reservation for Sand
and Hell Inn, reach out to oursponsor, main Street Travel
Company.
They are the official sponsorof this podcast and we use them
for all of our Disney andnon-Disney vacation needs.
They can play in your WaltDisney World, disneyland, disney
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paris, hilton Head, disney andVero Beach Disney Resorts.
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And exclusively for Circle ofParks listeners, only if you
book your next Disney cruisewith them, you'll get up to
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If you book your nextadventures by Disney, you'll get
up to $1,000 cash back.
Speaker 2 (06:12):
Now SoCalTrips call on our name Eventually.
Speaker 3 (06:14):
Eventually, eventually.
And if you book your WaltDisney World vacation with them,
you'll get a gift card based onthe value of that trip.
And if you book with our travelplanner travel planner erica
she's going to throw anadditional 25 for walt disney
world.
And if you book disneyland witherica, she's going to give you
a hundred dollar gift card,because that is her favorite
park yes, and I mean, we say itevery time, the stress.
Speaker 2 (06:39):
We don't really experience that anymore with the
trip planning.
Don't have to keep up with howmany days out we are.
Is it time to make diningreservations?
Like Erica keeps track of allthat for us, reaches out to us a
few days to a week before hey.
Are these the days you're stillwanting to eat at this
restaurant or that restaurantand are you still wanting to do
it for lunch or dinner, and thenshe takes care of the rest.
Speaker 3 (06:59):
So, like we, honestly it's been what a year or more
since we've really had trackedwhen the dining reservations I
don't keep up with any of themanymore.
Speaker 2 (07:10):
Yeah, no, yeah, so so , yeah, so please, please, check
them out yeah, so they can, uh,go to the website
wwwmainstreettravelcocom.
Speaker 3 (07:18):
they're on instagram, facebook and youtube.
And again, I say it every week,my favorite thing call them
1-800-593-1262.
These are full-time agents inan office.
These are not part-time agentsthat will get back to you after
their day job.
This is all that they do.
Speaker 2 (07:33):
Right.
Speaker 3 (07:34):
So they will be there to help you Monday through
Friday, 10 am 5 pm, central TimeAgain 1-800-593-1262.
Tell them we sent you.
Take advantage of those specialoffers exclusively for our
listeners, only All right.
So it offers exclusively forour listeners, only all right.
So it is a very we're not gonnatalk about what we thought the
(07:54):
restaurant yet, but just thesetting of it very peaceful,
very serene, very.
It is romantic, even thoughthere were kids around us and we
had our two knuckleheads withthis, but it could be a romantic
, it could be a very romanticrestaurant and, yeah, the
setting of it's really nice.
Speaker 2 (08:08):
The first time we went into the mexican pavilion
was our second trip and you werelike we have to eat here yeah,
ever since I saw it, I was likeoh, I want to eat there one day,
just because you can see itfrom the three caballeros and
even from when you're walkingaround, like the marketplace
area inside, like we weretalking about, and uh, I'm glad
we finally got to experience itwe did, yes.
Speaker 3 (08:29):
So let's talk about what we had in the menu again.
We had the dining plan, whichdid not include an appetizer,
but included entrees, dessertand drinks for adults one drink
per adult and so we did decideto do an appetizer, which we
paid for for ourself, and we gotthe totopos totopos, and it was
(08:50):
priced at nine dollars, so notbad again.
Speaker 2 (08:53):
We ate there for lunch.
Uh, so the totopos was cornchips with sides of white
cheddar cheese and salsa, and itwas very good it's just yeah,
it's just chips and cheese, butit was very delicious.
Speaker 3 (09:04):
Our server was very, very good good, yes, very good,
very knowledgeable.
Speaker 2 (09:09):
enjoyed talking with the kids.
Speaker 3 (09:11):
Took her time explaining the menus and stuff,
and so I had the grilled chickentacos and so you can get an
option here of wherever I findit.
I lost it here.
Speaker 2 (09:24):
So tacos, oh tacos.
Speaker 3 (09:26):
Choice of shaved ribeye or grilled chicken,
poblano and red peppers, onions,bacon and Monterey Jack cheese,
served with corn tortillas andplantains, topped with crema
mexicana and cojito cheese.
So they serve.
So I got the grilled chickenand they serve it separately
with the tacos.
So they have like a skilletthat they cook the chicken in
(09:47):
and the toppings and then theygive you the tortillas separate
and you can get the the uh meatand cheese and toppings out with
the fork and put them in thetortilla.
Speaker 2 (09:56):
Delicious, it was so good, so tender, cooked,
perfectly delicious yeah, Icould tell you were enjoying it
and not just like, oh, it's okay, like you enjoyed it.
Speaker 3 (10:06):
Yeah, and if you don't have the dining plan.
It was $34.
I do not think it was worth $34, though.
Speaker 2 (10:13):
Maybe not that, but it was good.
Speaker 3 (10:15):
They were really good .
Speaker 2 (10:16):
Yes, yes, so this is one case where definitely dining
plan helps out.
Now, ryan had the osso buccocon mole, which is slow braised
pork shank over rice, and he had.
Did he have the mole on theside?
Speaker 3 (10:33):
she put it on the side for him because she, he's
an adult according to disney forthe dining plan.
And so our, our server was likenow, this is a very, you know,
unique flavor.
Would you like it on the porkor would you like it on the side
?
Speaker 2 (10:48):
and he said on the side, so they were able to
accommodate that on the sideright and he did not like it yes
, I'm glad it was on the sideand served with plantains topped
with crema mexicana and cotijacheese he liked it a lot.
Speaker 3 (11:02):
He did fall off the bone tender yeah, other than the
sauce.
Speaker 2 (11:05):
So good thing it was on the side.
Yeah, he enjoyed it and, likezach just said, it was, you know
, very tender, falling apartvery good yeah, nolan had the
kid chicken tenders, which Idon't know why he does like
tacos yeah, I know and so forthe kids entrees, they have beef
tacos, chicken tacos,quesadilla, and he likes
quesadillas whatever grilledchicken breast, chicken tend and
(11:29):
macaroni and cheese.
Speaker 3 (11:30):
He got the chicken tenders.
And they were Disney chickentenders.
Speaker 2 (11:34):
Yeah.
Speaker 3 (11:35):
But I don't know why he didn't get.
Speaker 2 (11:36):
I know.
So he does like Mexican foodand everything, but he has to be
in a mood for it, I think, isthe thing, and sometimes I think
it's a go-to type of food backat home.
So I think sometimes it getsburnt out and that's probably
why.
So I had the pollo a las rajas,which is grilled chicken breast
(11:58):
over roasted potatoes withonions, poblano peppers, corn
and a poblano cream sauce toppedwith queso fresco, and it was
delicious.
The flavor was there, the creamsauce was good.
Potatoes, onions, the peppers,just all of it was excellent.
Now, if you don't have thedining plan, this was priced at
$32.
Do I think it was worth $32?
(12:20):
Maybe not quite, but it wasdelicious though.
Speaker 3 (12:24):
And the slow braised pork shank was $39.
I think that may have beenworth $39.
Speaker 2 (12:29):
What Ryan had.
What Ryan had.
Speaker 3 (12:30):
Because, I took a bite of it.
It was delicious and it was abig portion as well.
Also on the menu here is theHiracha Vegetario Fried corn
masa topped with beans, grilledqueso fresco Nepalese and pea
tendrils, served with a side ofroasted vegetables and salsa
verde.
You can add chicken or shavedribeye, which doesn't make it
(12:53):
vegetarian anymore, for $8.
Tacos, which is what I had, theCamarones, la Diabla, chipotle,
pepper and garlic sauteedshrimp atop a corn rice medley
with roasted vegetables.
That's $32.
Speaker 2 (13:06):
You can get enchiladas de pollo.
De pollo price at $31, which iscorn tortillas filled with
Chipotle chicken, covered withranchera salsa, crema Mexicana,
tortilla cheese, tortilla sorrycheese and crispy onion straws.
A top bean served withplantains, topped with crema
Mexicana and tortilla cheese.
Speaker 3 (13:25):
Yeah, and then they have the Baja tacos de pescado
beer, buttered fried cod,shredded cabbage, chipotle lime
aioli and pineapple relish andflour tortillas.
It sounds really good.
32 now, the carne asada, newyork strip, with chipotle butter
, served with tamale de rajas,topped with red and green sauces
, with the corn medley 54 andit's not included in dining not
(13:49):
included on the plane and on themenu that they give you in the
restaurant.
They said that as well yes sokeep that in mind.
Not available for the diningplan for the carne asada.
Speaker 2 (13:58):
Yep, because ryan probably would have gotten that
right.
Yes, so, but again, you know,dining plan really helps out
with this particular restaurant.
You know, and when we say Idon't know if I would have paid
that or not, like don't let thatdeter you from eating here.
Uh, because the food was reallygood.
You know, sometimes places likethis that are themed this way,
(14:19):
that we've been to in the pastat other locations, you know you
were definitely paying for thetheming and the atmosphere and
not the food.
This I mean, the food was goodit was good.
Speaker 3 (14:31):
Yes, yes, uh.
So for desserts, britney, youhad the pan de elote tres leches
.
Speaker 2 (14:36):
Right, that's what you had yes, so that was rice
milk, soaked mexican cornbreadtopped with sweet corn, gelato
and toasted almonds and it wasreally really good.
Um, it kind of reminded me alittle bit of like eating, like
similar to the the bread puddingyou know, the pineapple bread
(14:58):
pudding at like ohana, just notas sweet, uh, but this was, in
this, obviously more milkytasting, but it was very good.
I was pleased with it yeah,ryan got the flan he liked it
yep.
So vanilla flan with toastedalmonds, berries and whipped
cream.
Speaker 3 (15:15):
And then I got the nieve.
Speaker 2 (15:17):
Which is seasonal Mexican-flavored sorbet.
Speaker 3 (15:21):
It was like a corn-based sorbet.
It was very delicious.
Speaker 2 (15:26):
Yeah, and the dessert that I got and that Ryan got
was $12 if you are paying for it, and Zach's dessert was $10.
Speaker 3 (15:35):
It was very yeah, so mine was good.
It had like popcorn with it aswell and there were bits of corn
in there, so it was a veryunique flavored sorbet Right.
Very delicious, very light onthe flavor as well.
I also had a margarita.
You didn't have a margarita,did you?
Speaker 2 (15:56):
Because it was hot that day and you were like I
don't want one?
Speaker 3 (15:58):
no, no, I think I still did.
You got the classic right.
I think I just got the classic,yeah, and I got the wild one,
and this is the centinela blancotequila, cambier, orange
liqueur, ginger, rum, corn,passion fruit, cordial lime
juice, dos hombres, mezcal, corn, passion Fruit, cordial Lime
Juice, dos Hombres, mezcal,grinodine and Hibiscus Salt Rim.
I'm not a big margarita guy.
(16:18):
This was delicious.
Speaker 2 (16:20):
Yeah, I could tell you enjoyed it.
Speaker 3 (16:21):
It was very.
I've never had a margarita likethat before and it was very
delicious.
Speaker 2 (16:25):
And then mine, the classic one.
I kept it basic just because itwas so hot.
I didn't want something to betoo overwhelming in flavor, but
it was a very, very good classicyeah and my margarita was $18.
Speaker 3 (16:38):
Now a margarita is included on the dining plan for
adults.
However, there is a price limiton it $20 and under $20 and
under, because I wanted to getthe Black Magic which was
created by Neil Patrick Harris.
Wanted to get the black magicwhich was created by neil
patrick harris mesmerizingfrozen blackberry margarita
crafted with contra lose mezcal,homemade hibiscus infused rim,
(16:58):
lege blackjack currant liqueur,lime, mint and black ant salt
rim, again not included in thedisney dining plan 21.
Speaker 2 (17:06):
So it's just a dollar more, so not included so I did.
Speaker 3 (17:10):
I was wanting to try that and unfortunately did not,
but the wild one was really goodas well yeah and uh, we left
out one dessert, nolan, Ibelieve they have kids desserts.
Speaker 2 (17:21):
You can get either a chocolate brownie or the uh, the
dulce de leche ice cream, andhe got the brownie and was
pleased with it.
Speaker 3 (17:29):
Yeah yeah, so overall , what did you think of this
restaurant brady?
Speaker 2 (17:33):
I was really pleased again.
You know, going into it I wastrying not to get my hopes up on
the food because we've eaten,you know, at similar restaurants
with different types of cuisineand I was.
I was let down by the foodbecause it was.
You could just tell you werepaying more for where it was
located, but this one did notdisappoint.
(17:56):
Uh, and with the dining plan Ithink I would definitely
experience it again yeah, whatdo you think of the environment?
oh it was.
It was beautiful.
I loved looking out at thattemple and being able to see
into, like, the marketplace area.
Uh, definitely, you know, if itwas a you and me trip again,
you know could see us eatingthere, uh again, and maybe
(18:17):
enjoying a few more margaritasand uh, but I would.
I would go with the the boystoo, I know.
You know, at least ryan reallyenjoyed what he had and, you
know, maybe next time no onewill get one of their main
entrees yeah, so a lot of peoplecompare this to the blue bayou
that's what I was trying not tosay in disneyland and bold
(18:40):
statement here I think this isbetter than the blue bayou for
sure this.
So that was what I was thinkingof the whole time.
I was saying what I saidbecause for me or I think, for
us as a family the Blue Bayou inDisneyland I felt you were
paying for the experience ofwhere you were eating, and not
so much the food was.
Speaker 3 (18:58):
I mean, it was fine, but it wasn't like, oh my gosh,
blow, blow your socks off.
Food right and for the pricethat you're paying there.
You're paying to sit in theoriginal Pirates.
That's what you're paying to doyeah, yeah.
Speaker 2 (19:11):
So yeah, the food like in blue bayou, what it was.
It was just okay for me.
It was fine okay, it was fine,but I would I eat there again?
No, I would, no, would not paythat price to eat it blue bayou.
Speaker 3 (19:23):
Again, this I think the food is they're gonna.
Are we gonna eat better food ata sit-down restaurant in world
showcase?
Yes, I think we are.
Was this the best mexican foodI've ever had?
Close, but the overallenvironment I thought was a lot
better than the blue bayou.
Yeah, and I think it's a veryunique restaurant experience
(19:45):
with the three caballeros.
The setting is I like thesetting a lot more than the Blue
Bayou as well.
Nothing against the originalPirates.
Speaker 2 (19:53):
Right, but just the restaurant.
Speaker 3 (19:55):
The restaurant, the setting, the twilight setting,
the atmosphere from the shoppingarea.
I just think it's betterwell-themed and a much better
dining experience.
Speaker 2 (20:06):
Yeah, I think the dining experience as a whole and
it helped that our server wasamazing too.
Speaker 3 (20:10):
The server was great.
And this is not Disney owned.
This is owned by the Las PalmasRestaurant Group.
Speaker 1 (20:17):
Oh, okay, so something to keep in mind there
as well, yeah.
Speaker 3 (20:20):
But I thought it was good.
Was it great?
I don't know, but it was good.
I think the overall experiencewas really good, though.
Will we go back here?
Yes, eventually, but there's alot other places on world
showcase that we want to try ohyeah for sure.
Like when I said that earlier,or even if it's just you and me,
like this would be a later ontime yeah but I would go back if
(20:43):
you want to get tequila to nothit, not sit here go to la cava,
which is in there as well,which we did on our last couples
trip right but but yeah,overall I think it was a good
enough restaurant.
Speaker 2 (20:55):
Yeah, cause there's like I would, instead of getting
what I got.
There's like two or three otheritems I would like to try.
Yeah.
Speaker 3 (21:01):
But I think the the overall atmosphere is what makes
this place a good place, a muchbetter place to to go eat at.
Yes, that makes sense.
Speaker 2 (21:13):
Oh, the to to go eat at?
Yes, that makes sense.
Oh yeah, no, I I would agree onall of those things, just the
overall environment where it'slocated.
You know everything that'sgoing on around you, but it's
still.
But don't, don't let that makeyou think that, oh, my goodness,
it's, it's loud it's not loud,it's not like it's distanced
enough from the crowds yeah,it's.
Speaker 3 (21:29):
It was very chill and relaxing.
Romantic yes, it would.
It was a romantic setting.
Speaker 2 (21:34):
Yeah, that was a great description of it, but
kids are there, you know so.
Speaker 3 (21:38):
Kind of tamps down on the romantic setting a little
bit, doesn't it?
Speaker 2 (21:42):
Yeah.
Speaker 3 (21:43):
All right, so anything else you'd like to say
about it?
Speaker 2 (21:45):
No, just you know, if you're debating it and if you
do get to go to Disney, you know.
And if you do get to go toDisney more than just one time
and everything, and you've beendebating this and you've
experienced other restaurants,then I say give it a try.
Speaker 3 (21:56):
Yeah, I would agree with that, I think so.
The next place I think we eatat at World Showcase.
So we've already eaten at thesit-down restaurant in Norway,
akershus.
I think we do this sit-downrestaurant in the China Pavilion
.
Speaker 2 (22:09):
I've heard good things about that's not what I
thought you were gonna say whatdid you think of the japanese
pavilion?
No, I thought you're gonna sayin italy oh, the pizza place,
vietnam.
Speaker 3 (22:18):
I know, I know I kind of want to go like country by
country right but then also likevietnam right I don't know,
that's what I thought you weregonna to say, yeah.
I don't know.
Anyway, all right, so Disneytrivia this week.
What city in Mexico is the realSand and Hell Inn and what year
(22:39):
does it date back to?
It is located we already talkedabout it in Mexico City in 1692
.
A long time ago.
Winner from X.
Deservations this week's Disneytrivia winner.
Congratulations, deservations.
You are this week's Disneytrivia winner.
Congratulations, deservations.
You are this week's Disneytrivia winner.
Speaker 2 (22:55):
Congratulations All right.
Speaker 3 (22:57):
So thank you everybody for joining us.
If you want to support thepodcast, the best way to do that
is to book your next vacationwith Main Street Travel Company.
It costs you nothing to supportthe show.
It costs you nothing to bookyour vacation with Main Street
Travel.
Their services are completelyfree and take advantage of those
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Their website'swwwmainstreettravelcocom.
(23:18):
They're on Instagram, facebookand YouTube.
Again, call them 1-800-593-1262.
That's 1-800-593-1262.
Monday through Friday, 10 am 5pm, central Time.
Again, tell them we sent you.
Take advantage of those awesomeoffers Several of you all have
and we thank you so much fordoing that.
If you want to email us,circleofparks at gmailcom, our
(23:39):
website is wwwcircleofparkscomand it's been completely
refreshed.
Very happy with you.
Looks very good.
Yes, especially when you're ona computer.
Yeah, mobile, I'm working on it.
Facebook, instagram and X.
We're all at Circle of Parksand again, thank you so much for
listening.
We really do appreciate it.
Next week we will be taking youto Cape May Cafe and see if
(24:00):
that's the end of characterdining for Zach.
Speaker 2 (24:04):
All right, talk to you soon, thank you.
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