Puerto Vallarta Dining

A Warm Salute to Inspirational Puerto Vallarta Restaurateurs: Exemplifying the wide range of qualities required to excel in the restaurant industry, each restaurateur pictured here has contributed immeasurably to the outstanding world-class dining scene this popular resort destination enjoys.

Cravings: Nopales: At first glance, there is nothing particularly exciting about this rather unattractive, prickly vegetable. And yet, the unassuming cactus, or nopal as it is known locally, packs quite the star power. Native to Mexico, it was deeply entrenched in Aztec mythology, called “the plant of life” for its ability to produce a brand-new offspring from an old, dying specimen.

Great Finds: Caprina Cheese Shop: Visit the dairy section of any Puerto Vallarta supermarket and you’ll find a surprising selection of fine imported cheeses. But perhaps you’ll be more surprised to learn that you can satisfy your craving for Brie, Camembert, feta, fontina and other unique cheeses and support the local economy at the same time!

Raicilla, the New Mexican Elixir: When listing Mexican drinks, tequila is sure to appear at the top; however, there’s a new spirit that’s set to beat, or at least compete closely with, tequila in terms of popularity and quality: raicilla. According to the Mexican Wine Association, raicilla is a spirited drink with a defined aroma that reminds us of the sunny and well-drained lands that give birth to the agave.

Molcajete at Your Table: If you are looking for an authentic Mexican dining experience while visiting Puerto Vallarta, this molcajete salsa, custom made right at your own table is as close as you get to the real thing. A regular feature at Agave Grill (Morelos 589, El Centro) this salsa, served with tortilla chips or totopos, is a great way to start your meal. (Sound Slide Show)

Earnestly Speaking Nonsense — In a Spanish-Speaking Land: I doubt any gringos actually set out to make fools of themselves here. But speaking “Spanglish” certainly adds to the likelihood that it’s going to happen now and then. Personally, since my livelihood depends on a facility with language, I’m mortified to have an IQ that apparently slumps 80% when speaking what I’ve come to call “Silly Spanish.”

Cravings: A Guayaba: A very rich source of vitamin C (even more so than the ubiquitous orange), guayabas – or guavas, as they are known up north – are as delicious fresh as they are in their many widely available incarnations, from thick rolls of rich guava paste to bottled guava nectar. And since they can be harvested year round in warm climates, they are considered one of Mexico’s leading fruits.

Molcajete Salsa at Your Table: A basalt (volcanic rock) tool traditionally used at home to grind spices and prepare salsas and guacamole, the molcajete, or Mexican mortar, is the big enchilada of kitchen gadgets here, dating back to Aztec times.

Best Way to Reward Your Favorite Restaurants: Readers’ Choice Poll: Just ask Debbie Eagan, whose popular Banana Cantina won Best New Restaurant hands down last year. “This survey had a big impact on our fledgling business, the buzz about it on the message boards giving us that all important push.”

Best Business with Least Open Hours: Taqueria in La Cruz: At six o’ clock sharp, the smell of delicious roasting meat becomes noticeable and people are anxiously waiting in line for Tacos on the Street to open. This singular La Cruz de Huanacaxtle restaurant has been operated for the past 12 years by the husband and wife team of Jorge Armando Díaz and Raquel Gómez.

Best New Promising Event: Vallarta Wine Fest: The culture of good wines, their history and manufacturing process were the main topics of the Vallarta Wine Fest, Jalisco and Nayarit. This is the latest festival to reach our shores and a new option for promoting Banderas Bay worldwide.

Best Place to Mingle and Support a Worthy Cause: Banana Cantina: Everybody has to eat, right? So why not do it where there’s a party going on with local celebrities? And your presence makes a difference because it’s in aid of worthy charities. Setting an altruistic tone we hope is contagious, this community-minded restaurant is the place to be Wednesday nights during high season, when guest hosts spice the night with fun and patrons enjoy award-winning Mexican food.

Tequila Lingo: Most folks know that tequila is as emblematic to Mexico as vodka is to Russia. Made from the blue agave plant, not only is tequila exclusively manufactured in Mexico, but its production is also limited to a specific region of the country, mostly in Jalisco, where its origin can be traced to the town of the same name.

Tortilla Soup: The tortilla has been a staple in Mexico since, as the Mayan legend goes, a peasant made the first dozen as a gift for his king in 10,000 BC. And ever since the 16th century, when the Spaniards came to Mexico bringing their tradition of soup, as well as the chickens and spices from which to make flavorful stock, there has been wonderful tortilla soup.