Puerto Vallarta Recipes

Chiles Secos: The Essense of Mexican Salsa: An essential element of Mexican cuisine, hot peppers, or chiles, can be used and purchased either fresh, canned or dehydrated (secos). In fact, chile seco is a term used for a broad variety of peppers that are allowed to mature and dehydrate.

Scallop Ceviche with “Red Sky” Sauce: Scallop Ceviche with "Red Sky" Sauce courtesy of Le Bistro.

Eggplant Ravioli a la Lecther: Eggplant Ravioli a la Lecther courtesy of Mezzogiorno.

Pork Shank in Peanut Mole: Pork Shank in Peanut Mole courtesy of Agave Grill.

Ravioles San Angel: Ravioli stuffed with traditional Mexican cheese. Served with shrimp and finished with a tomato-garlic sauce.

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.

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.

Star Anise-dusted Sea Scallops on Poblano Polenta with Mango Chutney: Courtesy of Le Kliff

Sauerbraten with Red Cabbage: Courtesy of Hacienda Alemana

Sesame Peppered Ruby Red Ahi Tuna: Courtesy of Bianco

Mahi-Mahi: Courtesy of BocaBento

Eggplant Parmesan: Courtesy of Da Antonio

Fusilli Porto Bello: Courtesy of Porto Bello

Flounder with Apricot: Courtesy of Vista Grill