Figaro was a pleasant and unexpected surprise in this very small town on the Bahia Tinacatica in the State of Jalisco Mexico. The sculpture garden setting is resplendent with sculptures done by the owner Pino, who is from Milano. The beet salad with cabbage and jicama delicately seasoned with a hint of coriander was excellent. The wines from Chilean vintner Antares were good, as good as one might expect in this tiny place. I took a huge gamble and ordered the pasta carbonara thinking why would one order anything other than fish on the very edge of the Pacific Ocean. The carbonara was actually quite excellent with a subtle hint of nutmeg. I will say that the pasta was slightly overcooked but did not resemble "canned spaghetti" as one reviewer has noted. Hint: If the pasta is not cooked to your satisfaction send it back... they will learn very quickly to do it the way you want. You can get almost anything that you want at a restaurant in Mexico, they are pleased to please you and if you don't get it your way and the whine about it you are a moron. Margaritas are not supposed to be over sweet fruity concoctions, they are supposed to be tart treats like their namesake. I will definitely return to Figaro and if I order pasta tell them I want it al dente and will send it back until they get it right. It is the only way they will ever get it right. Pasta is not exactly on the Mexican national cuisine list. I found the carbonara a refreshing change from the fare I have enjoyed for the last several months of travel. It is a wonder that such a place exists in a little village of around 2500 souls on the edge of the ocean.
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