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Experience Puerto Vallarta, Mexico

By Verónica Toro Translated by Nyima Bieber   Claudio Hotter, Executive Chef of Grand Velas Riviera Nayarit, shares this unique recipe to delight your palate.   Buen provecho!   Mussel Cream with Saffron and Ragout   -Live mussels                         1.5 kg -Saffron                                  20 g -Chopped white onion        80 g -Minced garlic                       20 g -Chopped carrots                 60

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Posted 9/24/2014 by Hayde Escalante | No Comments