Puerto Vallarta Dining

If Mexico isn’t in the forecast for this holiday season, bring the beach to you with our Southern neighbor’s version of a Peppermint Mocha Frap – the Tamarind Mint Margarita. Perfect for a post-holiday meal refresher or New Year’s Eve fiesta, the holiday concoction uses tamarind’s sweet and sour taste to compliment the pleasant warm and aromaticflavor of the mint.

Yield: 1 cocktail

Recipe:
1.5 oz Tamarind Concentrate
4 Fresh Mint Leaves
1.5 oz Tequila
½ oz Controy (Mexican Orange Liqueur)
Dash of Lemon Juice
Dash of Simple Syrup

Preparation:
Mix all ingredients in a shaker glass filled with ice, shake vigorously and serve in salt-rimmed frosted glass.
In addition to the Tamarind Mint Margarita, Grand Velas Riviera Nayarit offers hotel guests the latest in margarita mixology from Chili Pepper and Avocado Pistachio to Huitlacoche and Cilantro Coriander. At no additional cost to hotel guests, the margarita menu is exclusively available at Frida, the resort’s fine dining Mexican restaurant and a recipient of the AAA Four Diamond Award. For more information and reservations, please visit

- Recipe Courtesy of Grand Velas Riviera Nayarit –

Ingredients

1 8 oz. Mahi-mahi fillet

3 tbs. sesame seeds

3 oz. cambray or baby potatoes

½ cup chopped epazote*

1/3 cup potato purée

3 tbs. loosely packed, finely julienned dried guajillo chili**

3 tbs. loosely packed, finely julienned dried pasilla chili**

3 tbs. loosely packed, finely julienned dried ancho chili**

2 tbs. finely chopped garlic

1 small white onion, sliced

1/2 cup white wine

1.5 tbs honey

Oil

Salt

Black pepper

Cut the potatoes into ½ cm-thick rounds.

In a small-medium saucepan, fry the potatoes in a small amount of oil over medium heat. Season with salt and pepper to taste. Add enough water to cover and a generous amount of the chopped epazote. Allow to cook until tender.

For the chili sauce: toast the julienned chilies with the garlic in a good amount of hot oil for a few seconds, being careful that they don’t burn. Immediately add the white wine and honey and allow the mixture to reduce by one third as the chilies soften. Season to taste.

Season the fish and cover with the sesame seeds on both sides. Heat a small amount of oil in a flat pan and add the fillets. Allow to sear for 3 minutes on one side before flipping to finish cooking through.

To serve, place the potatoes with a bit of the cooking liquid in the center of a shallow bowl. Place the sesame-covered fish on top of the potatoes with a dollop of the potato purée. Bathe the dish in the three-chili sauce. Decorate with fresh epazote leaves.

*Epazote is an herb indigenous to Mexico, Central America and South America. It is also grown in some regions of the United States. If you can’t find epazote, you can substitute cilantro or oregano to stay within the scheme of authentic Mexican flavors.

**Dried chilies can be found in the produce or Hispanic Foods sections of many supermarkets. They are sold by the pound or in packages. Leaving the seeds and veins in the chilies will make your dish spicier.

El Grupo Editorial Orange, que publica en México la revista Mercado de Convenciones (MDC) realizó una encuesta entre los lectores de esta publicación, en su mayoría empresarios, altos directivos y líderes que toman decisiones en la organización de eventos, para conocer los hoteles más destacados en este rubro de la hospitalidad.

La investigación se dirigió también aquellas personas que realizan juntas de trabajo, congresos, seminarios, ferias, exposiciones, viajes de incentivo, negocio y placer; entre ellos destacan miembros de la American Express Corporate Meeting Card, “meeting planners” y “travel managers” de empresas nacionales e internacionales.

También se encuentran organizadores profesionales de convenciones y congresos (PCO’s), de ferias y exposiciones (B2B y B2C), así como presidentes de asociaciones y cámaras; de Gobierno, agencias de viajes, “Destination Management Companies” (DMC’s) y prestadores de servicios especializados, entre otros.

Luego del análisis de los resultados, según lo comunicó Renato Sandoval Martín, Director General de Orange, en carta enviada recientemente al director general del hotel, Pierre Bonin; Casa Velas fue seleccionado por cuarto año consecutivo como uno de los Top 20 Small Luxury Hotels for Meetings (Hoteles Pequeños de Lujo para Convenciones) México 2011.

La encuesta calificó varios puntos, y comprendió solamente a hoteles de categoría especial, gran turismo y cinco estrellas. Sobre el hotel y sus instalaciones se evaluó: número y estado físico de las habitaciones, salones, mobiliario y equipo audiovisual; capacidad en salones y su estado físico, centro de negocios, espacios en áreas públicas para eventos, estado físico de áreas públicas y mantenimiento del hotel en general.

De igual manera se tomaron en cuenta factores como facilidades para discapacitados, estado del campo de golf, servicios del Spa y condiciones del gimnasio.

En cuanto Alimentos y Bebidas, se valoró calidad y presentación de alimentos, precio versus calidad y estado físico del plaqué.

Con respecto al recurso humano del hotel, se evaluó la atención del personal de Ventas, del de Grupos y Convenciones y de Recepción. También de capitanes y meseros, así como la capacidad de respuesta en cuanto emergencias en Alimentos y Bebidas y montajes.

A delicious recipe courtesy of Frida Restaurant at Grand Velas.

Pork loin filled with dried fruit in roasted hazelnut.

Ingredients:

Pork loin – 500 gr.

Filling:

Ground beef and pork – 100 gr. (50% beef, 50 % pork)
Dried cranberries – 15 grs.
Dried apples – 15 grs.
Dried apricots – 15 grs.
Raisins – 15 grs.
Salt and pepper – to taste
Olive oil – 10 ml.

Sauce:
Veal stock – 150 ml.
Shallots – 15 gr.
Garlic – 5 gr.
Red wine – 40 ml
Butter – 25 gr.
Whole hazelnuts – 35 gr.
Heavy cream – 100 ml.
Salt and pepper – to taste

Accompaniments:
White potatoes – 80 gr. (2 potatoes)
Broccoli – 40 gr.
Toasted peeled hazelnuts – 3 pieces

Directions:
Clean the pork loin, slice it open and season it with salt and pepper. Finely chop the dried fruit and add it to the ground beef and pork mixture. Stuff the pork loin with the mixture and tie with baking twine.

Sear the filled pork loin in the olive oil in a skillet over medium heat. Place on baking sheet and finish in oven at medium heat. Remove from oven and allow to rest as you prepare the sauce.

Finely chop the shallot and garlic and sauté in a skillet with the hazelnuts. Add the red wine and veal stock. Allow to reduce over low heat for 15 minutes. Season with salt, pepper and cumin. Add cream and butter. Slice the pork loin and pour the sauce over as shown in the photo.

Bon apetit!

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Puerto Vallarta, Mexico (February 14, 2011) – Velas Resorts, Natura Bissé and Tequila Tres Generaciones have teamed up to create a new sensory culinary experience which exquisitely combines haute cuisine, the aromas of natural essences, relaxing ambient music and the unmistakable flavors of tequila. Guided by the resort’s sommelier and spa staff as well as highly regarded guest chefs, the four course tasting menu intertwines flavors, aromas, colors and shapes from the finest in Mexican and international products. The first sensory experiences of 2011 are being kicked off in February at Casa Velas (complimentary for hotel guests, $50 for non-guest) and Grand Velas Riviera Nayarit ($50 per person, which also includes a gourmet dinner at the resort’s beachfront Selva del Mar restaurant).

“Although other hotels and spas may already offer some sort of sensory workshop, they focus principally on aromatherapy combined with massage or meditation, leaving out a wealth of possibilities to complement them,” said Pierre Bonin, General Director of Casa Velas. “By adding exquisite gourmet dishes created by renowned international chefs Mónica Patiño and Mikel Alonso, our resorts have obtained the perfect alchemy between aromas, libations and edibles.”

February’s experience menu includes:

• First Course: Tequila plata (silver tequila) with smooth texture and taste combines with Neuro Aroma Detox (whose notes of lemon, orange, mandarin, lavender and rosemary are primary antioxidants and purifiers). Crab Salad with tangerine dressing, sage bread and lavender oil infusion enhances the scent as well as the tequila taste.

• Second Course: Tequila reposado (golden in color) with a bit stronger flavor and texture and a woody finish signals the beginning of the second phase of the experience. Neuro Aroma Relax is then provided with patchouli and sandalwood, helping to activate the body’s circulation. Incorporating all of the elements, Grouper Brandada wrapped in Acedera leaf with pink pine kernel, white pepper and fresh anis is then served.

• Third Course: Beginning with a taste of tequila añejo (aged for 14 months, with a dark amber tone and strong woody flavor) and accompanied by Neuro Aroma Stimuli (a mixture of notes of clove, cardamom, myrrh, incense, sandalwood and black pepper that alleviate muscle tension), Crocodile encrusted with pistachio, parsley and dandelion honey delights the taste buds.

• Fourth Course: A dessert such as a pink mousse of strawberries, raspberries, blackberries and blueberries is served with a glass of Damiana, a beverage considered to be an aphrodisiac. With its lightly bitter flavor, it is a refreshing end to this journey.

The first Sensory Workshops of 2011 were held on February 12th and 13th at 5 pm at Casa Velas, followed by Grand Velas Riviera Nayarit on February 14th and 15th at 6:30 pm. A menu will be performed by Special Guest Chef Rafael Bautista from Les Moustaches restaurant, who holds the prestigious recognition: Star Diamond Award placing him as one of the top chefs in Mexico. Les Moustaches has been awarded with the same recognition by the American Academy of Hospitality, and is featured on the Top 10 list of restaurants in Mexico.

The Sensory Workshops are currently being held amidst the cobbled pathways and verdant surroundings of Casa Velas’ botanical garden and the oceanfront Jacuzzi terrace with vistas of the sunset at Grand Velas Riviera Nayarit.

For more information and reservations on the remaining Sensory Workshops throughout the rest of 2011, please call Velas Resorts at 1-888-210-9591 or visit http://www.grandvelas.com/

Revamped Dining Options, New Wine and Signature Margarita Offerings & Innovative Healthy Cuisine On Tap for 2011 Create New Culinary Experience “Beyond All Compare”

Puerto Vallarta, Mexico (January 28, 2011) – Grand Velas Rivera Nayarit furthers its dining destination credentials with the addition of new Executive Chef and Director of Food & Beverage, Kunibert Lengger. Chef Lengger heads up the resort’s five restaurants, three of which have been awarded the prestigious AAA Four Diamond Award for their gourmet French, Italian or Mexican cuisine, service and stylish decor.

“Grand Velas Riviera Nayarit is very excited to have Chef Lengger on board,” said Rolando Miravete, general manager of Grand Velas Rivera Nayarit. “His international background and creative concepts will raise the bar on the culinary experience for our guests.”

Within the coming months, Lengger plans to debut a new Signature Margarita Menu that includes margaritas concocted with peanut, avocado, hibiscus, coffee, clamato, cocoa, soursop, mole, tamarindo and more at Frida, the Mexican fine dining experience known for its dishes that legendary artist Frida Kahlo made for her lover, the famed Diego Rivera. Just recently, Lengger revamped the menu at Lucca which nightly serves Italian-Mediterranean cuisine in an elegant fine dining atmosphere to offer ambitiously prepared homemade pasta like Linguine in Sundried Tomato Pesto with Goat Cheese, Basil and Taggiasca Olives and Potato Gnocchi in smooth Gorgonzola sauce, tossed with Rucola and Cherry Tomatoes. Finally, Lengger will be debuting new menus next month at Piaf, the resort’s French restaurant. New wine pairing menus as well as wine menus are also on tap for the coming months.

“Grand Velas Riviera Nayarit’s new menus will include a variety of creative, healthy cuisine options,” said Chef Lengger. “We will be changing the menus biannually, to satisfy the resort’s many guests that come several times per year.”

Chef Lengger was classically trained in Vienna, Austria, holds the Austrian Master Chef Title and was awarded a Bronze metal at the Culinary Olympics in Frankfurt, Germany.

For more information on dining at Grand Velas Rivera Nayarit, please visit:

http://vallarta.grandvelas.com/html/dining-guide-puerto-vallarta-mexica.asp

Recipe from Lucca, one of Grand Velas Rivera Nayarit’s AAA Four Diamond restaurants

Puerto Vallarta, Mexico –   The 26th annual Puerto Vallarta International Gourmet Festival is on this week until November 21st with an incredible lineup of award winning chefs and innovative menus from around the world.  Dining options include a World Fest Gourmet Party with tapas from five continents and a handmade Xocodiva Chocolate Pairing.  Among the chosen festival locations are Grand Velas Rivera Nayarit’s AAA Four Diamond award wining restaurant Lucca and Velas Vallarta’s popular Restaurant Andrea.  Get a taste of t he festival at home with shrimp stuffed mahi mahi, a delicious blend of traditional ingredients provided by Lucca.

Dorado Relleno de Camarones  

Shrimp Stuffed Mahi Mahi over fried risotto with smoked tomato sauce 

Serves 4

by Julieta Del Toro

Pinchos, or tapas, are one of Spain´s greatest traditions. Although the origins are not too clear, a few theories can bring light to its creation.

It is said that upon King Alphonse XIII´s visit to the province of Cadiz, he stopped at an inn and asked for a glass of sherry. The bartender covered it with a slice of ham to prevent any sand from getting in. Both the King and his court asked for another sherry, this time with the tapa (or lid) of ham.

Another story goes that another Alphonse, King Alphonse X, passed a law by which all inn keepers in Castille should provide something to eat when serving wine to prevent any drunkenness.

Whereas tapas are served in the South of Spain and usually are larger portions, pinchos originate from the North, specially San Sebastian in the Basque Country, and can be served in a wide range of shapes and sizes.

Pincho & Olé tries to summarize in the best possible way the variety being served all over Spain.

Our Concierges from Casa Velas ,Velas Vallarta and Grand Velas recommend it!

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Address: Calle Morelos # 664, Colonia Centro Puerto Vallarta.

Phone: (+52) 322 2224019

Web page: www.pinchorestaurante.com

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  Complimentary Night, Innovative Activities and  Specialty Cuisine Included With Last Minute Holiday Travel Promotios

Folkloric Dances, Bicentennial Fiestas, Christmas Circus & More for the Holidays in Puerto Vallarta

   Puerto Vallarta (November 10, 2010) – This Holiday season enjoy quality family time during an activity-packed Christmas and New Years, with one night free, folkloric dances, fiestas celebrating Mexico’s Bicentennial, a Christmas circus and more, from the oceanfront all-inclusive family-friendly Velas Vallarta and Casa Velas, an adults-only boutique hotel and ocean club on the Marina Vallarta Golf Course.

The Christmas and New Year’s Special includes a range of daily exciting activities for children and adults alike. The Velas Vallarta Kids Club, open from 10 am – 5 pm daily, offers treasure hunts, water balloon fights, juggling, and Christmas fun, as well big surprises. The whole family can participate in regional folkloric dances, casino night, dance lessons, and a Christmas adventure circus. Velas Vallarta restaurants’ Andrea and La Ribera and Casa Velas’ Emiliano offer unique menus each night including Oriental, French, Italian, Steak House, and authentic Mexican cuisine. Nearby is downtown Puerto Vallarta with its art galleries, cafes and shopping, ideal for family strolls.

Casa Velas’ and Velas Vallarta’s all-inclusive rates include luxury suite accommodations, a la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, fitness center, nightly entertainment and more. The Christmas and New Year’s Special is available from December 18 to January 2, starting at $295 per person, per night in double occupancy, with a minimum stay of five nights. For reservations, please call 1-866-847-4609 or visit http://www.velasvallarta.com/ &  http://www.hotelcasavelas.com/ 

About Velas Vallarta:Velas Vallarta, an all-suite resort and convention center located on 10 acres of oceanfront in Puerto Vallarta, is walking distance from Marina Vallarta Golf Course and just minutes from Downtown Puerto Vallarta’s captivating attractions, activities and landmarks. Situated on the emerald waters of Banderas Bay, Velas Vallarta features 345 suites, a high-tech Convention Center that can accommodate up to 700 people, three swimming pools, a rejuvenating spa, fitness center, multiple restaurants, and an inviting lounge with live music and entertainment nightly.

About Casa Velas:

Casa Velas, a boutique hotel and ocean club nestled on the greens of Marina Vallarta’s 18-hole golf course, is a member of The Leading Small Hotels of the World and a recipient of the AAA Four Diamond Award. Located just five minutes from Puerto Vallarta Airport and only 15 minutes from the popular downtown area, art galleries and “El Malecon” (the boardwalk), the hotel features 80 suites, some with private pools and Jacuzzis. Spa Casa Velas, a Leading Spa of the World, encompasses five treatment rooms, a hydrotherapy area, a fitness gym and a beauty salon. Emiliano a la carte fine dining restaurant is at the hands of one of the area’s leading chefs serving Mexican and international cuisine.