Tequila Facts: Considered North America’s first indigenous distilled spirit, tequila production originated in the 16th century near the town of Tequila, Jalisco.
A Visual Guide to Corn Tamales: Believed to be at least 5,000 years old—they were served by the Aztecs to Spanish explorer Hernando Cortez—tamales are one of Mexico’s most beloved comfort foods.
Craving • Tacos al Pastor: An indisputable king of popular nighttime Mexican cuisine—for some reason, you can seldom find them anywhere before sundown—tacos al pastor are made with thinly sliced pork that has been marinated for a couple of days and stacked on a vertical rotisserie.
Cottage Industry Treats in Puerto Vallarta: Mmm ... from freshly baked cinnamon buns to savory sausages to canned chutneys and salsas, the sight, scent and taste of edible treats made from scratch have captivated our senses for generations
Craving • Chilaquiles: Few traditional Mexican cuisine staples are as versatile as chilaquiles (chee-lah-key-less). For some, this humble treat is the best cure for a hangover.
Tequila Types: Are you ready for your next
fiesta? Learn about the five officially sanctioned varieties of tequila, the most popular spirit produced in Mexico.
Painting with Frosting: For Zulem Angel Mendoza, each cake is a painting, a work of art where the canvas is the cake, the brushes decorating tips, and the paint colored frosting.
Craving • Shrimp Cocktail: As the temperatures begin to rise, nothing beats a refreshingly cool shrimp cocktail. But interestingly enough, in some restaurants in this region of Mexico, it is not uncommon to serve it warm!
Craving • Fish Tacos: While fish tacos are not as widespread in Mexico’s inland cities and towns, they are quite popular at sea-level destinations such as Puerto Vallarta.
Sculpting with Food: In culinary parlance, the garde manger, or keeper of the food, is the person responsible for preparing and presenting cold foods.
Local Food Explained: When it comes to fine dining, we’d be the first to suggest any of the excellent restaurants in town (particularly those featured in our Restaurant Section). That said, every tourist destination features treats unique to the area, and Puerto Vallarta is no exception.
La Palapa 50 Years of Restoring Guests’ Spirits: On December 31, 1958, La Palapa held its inauguration. And since January 1, 1959, this famous restaurant has been serving locals and tourists alike.
Slow Food Gains Speed in Banderas Bay: Slow Food is finally gaining speed in Banderas Bay.
Craving: Sushi: Curiously enough, it is believed that sushi began as a fish-preservation method, rice fermentation preventing it from spoiling.
Cravings: Plátano Macho: Not to be confused with bananas, their sweeter and smaller counterparts, plantains are a staple food in many tropical regions of the world.
Where is the Best Dining View in Puerto Vallarta?: When it comes to glorious Puerto Vallarta sunsets and spectacular dining views, we all have our own favorites.
Cravings: Churros & Hot Chocolate: There’s nothing like the smell of deep-fried churros with cinnamon in the evening air.
Molecular Gastronomy: Culinary Art Meets Science: Having dinner at a gourmet restaurant, seduced by the flavors and aromas of the spectacular dishes before you, it’s easy to forget that cooking is, fundamentally, the result of a series of chemical and physical processes.
Discover Ceviche: Step into just about any restaurant in Puerto Vallarta or any oceanfront destination in Mexico, for that matter, and chances are you will find this delicious citrus-marinated seafood salad on the menu. Commonly served as an appetizer, ceviche is prepared by combining chunks of raw fish, sliced or chopped onion, chopped tomatoes and cilantro with limejuice.
Pescado Sarandeado:
A few minutes before the fish is finished cooking over the wood fire, the cook adds the final touch: a secret red sauce that gives the fish its special flavor. This traditional dish, which originated in the fishing region of Isla de Mexcaltitan, Nayarit, is usually prepared with pargo (sea bream), a fish that does not readily dry out when exposed to heat because of the fat content of its skin.
