Monthly Archives: March 2013
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Marinated quail stuffed with duck machaca served
Marinated quail stuffed with duck machaca served with mashed plantain and annatto sauce. Recipe based on 3 pieces of Quail (boneless, 45 grs. Each)…
30 March, 2013 -
Top 5 mexican spices, herbs and chilies to Incorporate into your dishes
ACHIOTE– Achiote is a natural seed. It has a sour, bitter flavor. You can easily find this spice in the form of a paste, which…
29 March, 2013 -
Rock on the beach
. Holy Week vacations have arrived to Puerto Vallarta and Riviera Nayarit. You already can notice a huge amount of visitors that are coming to…
28 March, 2013 -
Claudio Hotter Executive Chef
Born near Innsbruck in western Austria, our current Executive Chef began his career at Zillertalen Hotel Branch School; one of the most recognized gastronomic institutions in…
27 March, 2013 -
SPA Butler Interview – Grand Velas Riviera Nayarit
Nelly Montalvo- Spa Butler Nelly has being working at Grand Velas Riviera Nayarit for over 2 years. Her main activity is guiding Spa clients through…
27 March, 2013 -
SPA Fruit Plate with Grapefruit Confit
SPA Fruit Plate with Grapefruit Confit
26 March, 2013 -
Grand Gourmet Package at Grand Velas Riviera Nayarit
Grand Gourmet Package at Grand Velas Riviera Nayarit Features Cooking and Mixology Classes, Tequila Tasting Mexico’s Luxury All-Inclusive Resort Offers Its First Ever…
23 March, 2013 -
Mariachi Music: A True Symbol of Mexico
By Javier Machain Translation by: Nyima Beiber Whenever anyone mentions the word mariachi, the folklore and tradition with which we Mexicans are born immediately comes to…
19 March, 2013 -
Earth Hour 2013
By Verónica Toro The next global blackout is coming soon. Earth Hour is an event organized in recent years with the intention of…
15 March, 2013 -
Our Littlest Guest: we love to see them SMILE!
At Velas Vallarta we cater to all guests to make sure they have the best possible experience in our corner of the world, and kids…
13 March, 2013