Puerto Vallarta Dining

A Prickly Pear: Both a fruit and a vegetable, the indigenous prickly pear cactus has been a diet staple and the source of legends, magic and healing in this part of the world since Aztec times.

Tequila!: Considered North America's first indigenous distilled spirit, tequila production originated in the 16th century near the town of Tequila, Jalisco. It is made from agave, a plant considered sacred by the Aztec, who used it to produce octly, a fermented beverage now known as pulque.

Hold the Guacamole!: Hold the guacamole un minuto! You’re in Vallarta with an intercontinental dining scene that beats any resort town in Mexico! Chefs from all over the world have come here and stayed to open marvelous restaurants reflecting their countries’ culinary heritages.

Kahlua: Few can resist being seduced by this popular liqueur made from Mexican coffee, and many include it in their list of gifts to bring back home.

Traditional Jalisco Candies: A visit to Puerto Vallarta would not be sweet enough without these delicacies.

Caesar Salad: This now-classic dish is said to have originated here in Mexico on the busy Fourth of July weekend back in 1924.

One for All, and All for One: If Alexandre Dumas’ musketeers were among us, Athos, Porthos and Aramis would most likely feel a strong kinship toward chefs Thierry Blouet, Roland Menetrey and Heinz Reize, their gourmet counterparts.

Practice Makes Perfect: Staying Competitive in Puerto Vallarta’s Thriving Restaurant Scene: Many of us have heard the joke in which a famous musician is stopped on the streets of New York by a passer-by with a question: “How do you get to Carnegie Hall?”

Supermarket Treasures: When is a Walmart not a Walmart? When you are in Puerto Vallarta, where along with "standard" fare you will find unexpected local treasures at this and other major supermarkets in town.

Cravings: A Papaya: At its flavor zenith when 80% ripe and responding slightly to pressure, this indigenous pear-shaped fruit with juicy orange flesh can be enjoyed year round in Mexico.

Hot Spot: The Marina Vallarta Malecon: Peaceful and pretty and a world apart from the hurly-burly of town, yet just 15 minutes away, this is the perfect place for those who dare to dream.

Cravings: A Jicama: The crunchy, colorless flesh of this indigenous root vegetable isn’t exactly exciting to the tongue. But it is certainly chameleonic, surprisingly adept at absorbing and relaying surrounding flavors.

Smoothies: Blenders are whirring all over Vallarta, so don’t bother digging out yours when you want a refreshing fruit drink. Instead, head for any of the myriad juice bars, cafes or restaurants serving up cool, luscious “smoothies.”

Cold Soup: My first experience with it made me feel much more sophisticated, somehow. And while decades have passed, I still vividly recall my shocked delight upon tipping that creamy cold spoonful of vichyssoise onto my tongue.