Puerto Vallarta Dining

Please be welcomed to a journey of pleasant emotions and sensational experiences, where flavors, fragrances, sounds, colors and textures are the stars and enjoy the art of ‘feeling’ the aromas at our Botanical Garden, witness the magnificence of Natura Bisse® creations, participate on the Show Cooking Menu and taste the flavor of a three-time distilled Tres Generaciones® Tequila.

From the sumptuous Amazon, to chic Mediterranean Sea to sensual Oriental mysticism, let yourself be transported into a relaxing and pleasant experience and witness the magical connection between goods grown at the Botanical Garden in Casa Velas, and the hands that transform them into delectable dishes to remember –courtesy of Sous Chef Tony. Immerge into a fascinating world of relaxation, sensations and fragrances with Spa specialists.

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* Monica Patiño, Mexican Chef nternationally acknowledged for the passion and authenticity of her creations, studied at L’Ecole de Cuisine at La Varenne, Paris, France. Monica has outstandingly represented Mexico on International fests and events. Monica has also participated as co-author of a culinary enciclopaedia called: The Grand Mexican Cusine.

Please visit:  http://bit.ly/JardinBotanico-BotanicGarden

We open this wonderful section to share the most famous recipes among our guests at Casa Velas, Velas Vallarta and Grand Velas Riviera Nayarit.

• Is there any recipe you would like Velas Resorts to publish?  Let us hear from you!

To start up this series of gourmet cuisine, we give you:

Tuna Sashimi in sesame crust over wild rice and tamarind-mango sweet & sour sauce
served at Emiliano’s Restaurant | Hotel Casa Velas

Ingredients:

Sashimi: 200 gr. Red Fin tuna  | 20 gr. white and black sesame seeds | 1 ounce of Agave honey (or bee’s honey if not avilable) | 5 gr. chopped parsley | 10 gr. chopped shallots

Wild rice: 100 gr. wild rice | 500 ml. water | 30 gr. pink pine nuts | 2 cloves of garlic | 100 ml. coconut milk | 20 gr. almonds | 20 gr. chopped onion

Tamarind and mango sauce: 50 gr. tamarind pulp | 250 ml. white wine | 100 gr. sugar | 50 gr. mango pulp | 15 gr. butter | salt and pepper to taste | 40 gr. carrots | 40 gr. chayote (mirliton)

Procedure:

In a bowl, mix the soy sauce, agave honey, chopped parsley, and shallots; spread  it over the tuna to marinate. Once marinated, apply the crust with the sesame seeds and let it sit inside the refrigerator.

For the wild rice: rinse the rice with cold water using a strainer, rinse well. Boil the rice in a pot and lower the flame, cook for 45 minutes stirring occasionally draining the excess water. Sautee the pine nuts and the almonds in butter, add rice and the coconut milk until it boils, season with salt and pepper.

For the sauce: in two separate pots, add butter and shallots in equal portions until it is golden Brown, in one pot add the mango pulp, and in the other the tamarind, add the white wine until it reduces 50%, then add the sugar.

Hope you find this recipe as enjoyable as we do!

Bon Appétite!

From June 15-25th, the exclusive Gastronomic Festival, the Cuisine of Cordon Bleu’s Great Classics from Paris will be held at the Grand Velas Riviera Nayarit hotel, contributing to the expansion of the area’s culinary horizon.

Casa Velas invites all our fans and friends from our social networks, and guests staying during April 2010, to enter to win a fantastic Romantic Night on their next stay!

La Terraza de La Abuela (Grandmother’s Terrace) presents the best of both worlds. Located next to the Soriana near the main road of PV, it has neither a beach-front location nor a spectacular view. But this restaurant is decorated in a very authentic, tasteful Mexican style, with gorgeous tile work, craftsman-style tables and chairs, rustic chandeliers and clay pottery dishes.

I was delighted to discover Si Señor Restaurant a few weeks ago, as I went to dinner downtown with my family. The host welcomed us very kindly and gave us a table on the terrace. In the entrance they have different sorts of interesting birds such as Toucans and Cockatoos as well koi carps and Mexican handcrafts.

Marks Restaurant is great offering a wonderful meal in a great atmosphere. Its great for the whole family… the place is always full, which must mean something good!

Now you can enjoy a cocktail before or after seeing the beautiful flora, in the rustic elegance of the new Orchid Bar at Vallarta Botanical Gardens….

Enter Mestizo, situated in a restored hacienda in downtown Puerto Vallarta, just two blocks up from the Malecón. Vibrant colors and twinkling lights greet the eye as you are guided past the chef’s semi-open kitchen to a table set with white linens and fresh flowers.

La Palapa is one of the best restaurants in town because it appeals to all tastes. The ambience if fabulous offering seating in side the open-air palapa or outside on the beach. Live latin jazz radiates and the food is to die for.