Susurro Bed & Breakfast

27/06/2023

24/01/2020

After more than 16 years serving wonderful guests, we closed our doors. I want to thank all those guests who made Susurro a success and brought a lot of joy to my life.
Saludos Robert

01/09/2013

It's yogurt day at Susurro. My friends, Melissa and Sriram from Zihuatanejo, gave me some of the culture which he brought from Southern India. It makes the most beautiful, custard thick, yogurt. Now for some raita.

31/08/2013

Giving a party? This eggplant dip sounds great.

3/4 cup plus 1 tablespoon extra-virgin olive oil, more for serving
1/4 cup packed fresh oregano leaves
3 tablespoons packed fresh thyme leaves
1 teaspoon coarse kosher salt, more to taste
3 pita breads, whole wheat or regular
1 1/2 pounds small, thin eggplant like Japanese or Italian
3 garlic cloves, minced
1/3 cup plain Greek yogurt
Juice of 1/2 lemon, more to taste
1/2 teaspoon black pepper
Fresh mint leaves, for garnish (optional)
Pitted, sliced dates, for garnish (optional)
Pomegranate seeds, for garnish (optional)

Preparation

1.
Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
2.
Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
3.
When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
4.
Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
5.
Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.

31/08/2013

Looking for a room?

28/08/2013

Another beautiful photo of San Miguel

15/08/2013

I have just uploaded a non-Flash website for those of you on an iPad : www.susurrobandb.com

07/08/2013

Lunch at Susurro

15/03/2012

14/03/2012

Photo upload to Facebook

14/03/2012

Now that the sun and warmth are back, walking through Susurro you are bathed with the scents of jasmine and honysuckle and gardenia. Mother nature is perfect.

12/03/2012

I just joined Pinterest. Check it out. www.pinterest.com