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4 porciones
 
INGREDIENTES
Camarones cocidos 100 gr | Pulpo cocido 100 gr | Callo de hacha cocido 100 gr | Jitomate 150 gr | Cebolla 50 gr | Queso parmesano rallado 50 gr | Ajo 2 dientes | Baguette 6 rebanadas | Albahaca picada al gusto | Vinagre balsámico al gusto | Aceite de oliva al gusto | Sal y pimienta al gusto
 
MARISCOS
Pique el pescado, pulpo y callo de hacha y mézclelos en un tazón. Corte el tomate y la cebolla y agréguelos a la mezcla. Haga lo mismo con la cantidad deseada de albahaca y añádala junto con el vinagre y el aceite.
 
PAN
Tueste el pan en una sartén. Corte los dientes de ajo en mitades y frótelos en el pan.
 
BRUSCHETTA
Acomode la mezcla de mariscos sobre las rebanadas de baguette. Adorne con queso parmesano rallado y sirva.
 
Para más información acerca de nuestros Restaurantes en Puerto Vallarta haga clic aquí.

The post Receta: Bruschetta Italiana de Mariscos appeared first on Vallarta Travel Blog.

 
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 you dissolve with orange and lemon juice along with some olive oil and garlic. We can assure you that achiote on a nice fresh piece of fish will make for a meal your friends and family will never forget.
 
EPAZOTE- Epazote is a fine herb with a refreshing, sour flavor. This herb is very useful for any type of marinade. From a light fish dish to a lamb shank roast, this herb can provide a refreshing twist of flavor to any of your main courses.
 
HABANERO CHILI- “The spiciest one”. Roasted with lemon juice and a few drops of olive oil, the flavor of habaneros will kill any doubts about that statement. Dare to taste it- this chili promises an exquisite explosion of heat and delicious flavor in your mouth.
 
CHIHUACLE CHILI – Originally from Oaxaca, this chili has a very mild flavor. Combine it with beef and grasshoppers, Oaxaca-style, for a delightful and fun dish to impress your loved ones.
 
CILANTRO – Cilantro is a classic Mexican herb that can’t be missed in any dish. It is one of the most refreshing flavors you can find. Try it on anything and see why it is this country’s favorite.
 
Visit our section Restaurants in Puerto Vallarta.
 

The post Top 5 mexican spices, herbs and chilies to Incorporate into your dishes appeared first on Vallarta Travel Blog.

SPA Fruit Plate with Grapefruit Cont, Beet Yogurt Parfait and Coconut Foam

Ingredients:
Papaya 25 gr. | Pineapple 25 gr. | Cantaloupe 25 gr. | Watermelon 25 gr. | Grapefruit 15 gr. | Pitajaya (DragonFruit) 10 gr | Agave Syrup 5 ml. | Beets 10 gr. | Plain Yogurt 30ml. | Coconut Milk 10 ml. | Coconut Cream 10 ml. | Coconut Water 10 ml. | 1/2 Cinnamon Stick | Water 3/4 l. | Sugar 200 gr.

 

Directions:
Grapefruit confit:
Peel grapefruit and cut into small segments. In a small saucepan over medium-low heat, simmer grapefruit,
sugar and water until reduced by about 20%.

 
Coconut Foam:
Heat coconut cream, coconut milk and coconut water with the cinnamon stick until it becomes light and airy.
Pour into a siphon and allow to cool.
 
Beet Yogurt:
In a blender, blend beet with yogurt and agave syrup. Slice papaya, pineapple, cantaloupe and water melon into large, equal-size flat squares and stack to form a 2 tower on one end of plate.
 
Cube pitajaya (dragonfruit) into 1 cm cubes. Place small spoonfuls of grapefruit confit in a line next to the tower of fruit. Place a cube of pitajaya on top of each spoonful of confit. Drizzle grapefruit confit over fruit tower and use to decorate plate.
 
Pour beet yogurt mixture into parfait, cocktail or champagne glass and top with coconut foam.
 
Enjoy!
 
 
For more information visit: Dinning in Puerto Vallarta.

The post SPA Fruit Plate with Grapefruit Confit appeared first on Vallarta Travel Blog.

 
 
Ingredientes:
 

• Papaya………. 25 gr
• Piña………. 25 gr
• Melón………. 25 gr
• Sandía………. 25 gr
• Pomelo………. 15 gr
• Pitahaya (fruta de dragón)………. 10 gr
• Jarabe de agave………. 5 ml
• Remolacha………. 10 gr
• Yogurt natural………. 30 ml
• Leche de coco………. 10 ml
• Crema de coco………. 10 ml
• Agua de coco………. 10 ml
• ½ raja de canela
• Agua………. ¾ L
• Azúcar………. 200 gr

 

Instrucciones:

 
Confitado de pomelo:
Pele el pomelo y corte en pequeños segmentos. En una sartén pequeña, a fuego medio, hierva el pomelo, azúcar y agua hasta reducir a un 20%.
 
Espuma de coco:
Caliente la crema, leche y agua de coco con la raja de canela hasta que se haga una mezcla ligera. Viértala en un sifón y deje enfriar.
 
Yogurt de remolacha:
En un mezclador, coloque la remolacha con el yogurt y el jarabe de agave. Rebane la papaya, piña, melón y sandía en cuadrados grandes del mismo tamaño, apilados para formar una torre al final del plato.
 

Instrucciones

Rebane la pitahaya en cubos de 1 cm. Coloque pequeñas cucharadas de confitado de pomelo en una línea cerca de la torre de fruta. Coloque el cubo de pitahaya en la coma de cada cucharada del confitado. Ponga unas gotas del confitado de pomelo sobre la torre de fruta y use para decorar el plato.
 
Vierta la mezcla del yogurt de remolacha en un vaso de parfait, coctel o Champagne y cubra la parte superior con espuma de coco.
 
Para servir, coloque la torre de fruta en el extremo opuesto del plato.
 
¡A disfrutar!
 
Para más información visite nuestro apartado de Restaurantes en Puerto Vallarta.

The post Plato de Frutas de Spa con Confitado de Pomelo appeared first on Vallarta Travel Blog.

 
Estudió Gastronomía en la Universidad Iberoamericana (UIA), Le Cordon Blue y la Escuela de Turismo de Baleares; Chef Ejecutivo de Royal Caribbean International, Grupo Intercontinental, hoteles Hilton y ahora de Velas Resorts en Velas Vallarta. Apasionado por la cocina ibérica y mexicana así como de las nuevas tendencias culinarias.
 
Chef corporativo del Grupo Cicero Centenario, 1er. lugar en Ritos y Retos del Centro Histórico en 1997. Chef personal de la Sra. María Félix en Polanco, ciudad de México. Apareció en TV Azteca Veracruz para el programa Matutino Veracruz con Xavier Maranchel del año 2003 al 2005.
 
Chef corporativo de OHG a cargo de 32 restaurantes industriales con la responsabilidad de más de 700 colaboradores de cocina y más de 38,000 platillos diarios (2005). Reconocimiento durante la 1era. Muestra Gastronómica de México en Warsaw, Polonia por el Grupo IHG en 2008.
 
Chef Ejecutivo del Restaurante Antiguo San Ángel Inn, obteniendo el reconocimiento Star Diamonds en 2002. Participó como chef durante la presentación de dicho reconocimiento en 2011, celebrada en el hotel Casa Velas.

SUSHI DE MARISCOS

 
Ingredientes:
 

• Atún 160 gr Semillas de sésamo
• Pulpo 160 gr Coles
• Camarón 160 gr Salsa Sriracha
• Callo de hacha 160 gr Vinagre de arroz 30 ml
• Aguacate 200 gr Salsa de soya 160 ml
• Tomate cherry 60 gr Alga nori 1 hoja
• Arroz al vapor 200 gr Aceite de oliva 50 ml
• Galletas de arroz 12 pzas. Aceite de sésamo 50 ml
• Pétalos de flor

 
Preparación:
 
Mariscos
Hierva el camarón (pelado y desvenado) y el pulpo. Corte el atún en sashimi y coloque el callo de hacha a la parrilla. Sazone todos los mariscos con sal y pimienta.
 
Aguacate
Haga un puré de aguacate hasta que quede suave. Sazone con sal y pimienta.
 
Arroz
Ponga el arroz al vapor con vinagre mirin, sal y pimienta.
 
Presentación
Coloque una capa de puré de aguacate y encima, una capa de arroz al vapor. Ordene los mariscos encima del arroz y decore con pétalos de rosa, coles, galletas de arroz, alga nori, gotas de salsa Sriracha y tomate cherry.

The post Sushi en casa con el Chef Jorge Sierra appeared first on Vallarta Travel Blog.

 
The following dishes are featured on the menu:

• Shot of lobster ceviche
• Lobster salad
• Ravioli of lobster with leek confit
• Lobster soup
• ‘Rosarito’-style lobster
• ‘Thermidor’-style lobster
• Roasted lobster tail

 
Plus, half lobsters served in the style of your choice (grilled, barbecued, marinated or steamed).
This is your last chance to partake in this delicious local banquet, before the festival ends on Thursday, February 28th!

The post Gourmet Lobster Festival in Puerto Vallarta appeared first on Vallarta Travel Blog.

Puerto Vallarta’s gastronomic festival, now called the Puerto Vallarta- Riviera Nayarit International Gourmet Festival, began in 1995 with the objective of showcasing Mexican talent as well as creating more demand for, and interest in the culinary arts.

The goal was reached and expectations surpassed, and since that time chefs of six independent restaurants and six hotel restaurants (rated a minimum of five stars) are invited to participate year after year. In addition to promoting gastronomy, they have succeeded in benefitting the local economy through the amount of tourists and worldwide experts who visit the area, among other aspects.

Dish of the year: Arroz la Tumbada by Chef Jorge Sierra of Velas Vallarta.

This year, the festival will be held from the 8th to 18th of November and will be attended by the most well-known chefs in the region. The chefs will offer wine, cheese and cocktail tastings along with other pleasant surprises and delicious gourmet dishes.

Set to participate are Andrea restaurant of Velas Vallarta, which offers first-class service and a wide range of dishes on its themed menus (French, Asian, Italian and Mexican) and restaurant Frida of Grand Velas Riviera Nayarit, which specializes in exquisite cuisine from the entire republic of Mexico and has been awarded Four Diamonds by the AAA.

Dish of the year: Grilled salmon crusted in ancho chili with sauce of pumpkin seed and roasted tomato, by Chef José Manuel Gordián Martínez of Grand Velas Riviera Nayarit.

Dare to enjoy a delicious experience in this award-winning setting, bringing the best of culinary culture to your palate.

The post Puerto Vallarta and the Riviera Nayarit: Ideal settings for the culinary arts. appeared first on Vallarta Travel Blog.

El Festival Gastronómico de Puerto Vallarta, ahora llamado Festival Gourmet Internacional México, Puerto Vallarta – Riviera Nayarit, fue impulsado en el año de 1995 con la intención de explotar el talento mexicano y crear más demanda e interés en el arte culinario. El objetivo fue alcanzado y desde ese entonces, los chefs de seis restaurantes independientes y seis restaurantes de hoteles (cinco estrellas como mínimo) son invitados a participar año con año. Además de estimular la gastronomía, se lograron otros aspectos como aumentar la economía gracias a la cantidad de turistas y expertos de todo el mundo interesados en el evento.

Platillo del año: Arroz a la Tumbada por el chef Jorge Sierra, Hotel Velas Vallarta.

Este año, el festival se celebrará del 8 al 18 de noviembre y se contará con la presencia de los chefs más reconocidos de la región, quiénes brindarán degustaciones de quesos, vinos, cocteles, entre otras agradables sorpresas y deliciosos platillos gourmet.

Serán partícipes el restaurante Andrea de Velas Vallarta, que ofrece un servicio de primera calidad y una amplia gama de platillos en sus menús “tema” (franceses, asiáticos, italianos y mexicanos), y el restaurante Frida de Grand Velas Riviera Nayarit, especializado en la exquisita comida de toda la república mexicana y con 4 diamantes de la AAA.

Platillo del año: Trozos de salmón grillado con costras de chile ancho

Atrévase a vivir una deliciosa experiencia en este cualificado escenario que trae lo mejor de la cultura culinaria a su paladar.

The post Puerto Vallarta y Riviera Nayarit: escenarios ideales para el arte culinario appeared first on Vallarta Travel Blog.

Para 4 personas

INGREDIENTES

Hongo cremini                               150 gr.
Champiñón blanco                       150 gr.
Hongo portobello                           150 gr.
Ajo                                                       30 gr.
Jitomate                                          120 gr.
Cebolla                                                80 gr.
Cilantro                                              60 gr.
Aguacate                                         1 pieza.
Vinagre balsámico                      al gusto.
Klamato                                           150 ml.
Salsa catsup                                    150 ml.
Raíz fuerte                                          20 gr.
Jugo Maggi                                     al gusto.
Salsa inglesa                                  al gusto.
Jugo de limón                                   60 ml.
Jugo de naranja                               60 ml.
Aceite de oliva                               al gusto.
Sal y Pimienta                               al gusto.
Crotones de pan                      lo necesario.

SALSA COCKTAIL

Mezclar el Klamato, la salsa catsup, jugo maggi, salsa inglesa, jugo de limón, jugo de naranja, raíz fuerte, aceite de oliva, mezclar bien todo lo anterior y aligerar al gusto con agua, sazonar con sal y pimienta.

SALSA MEXICANA

Picar Finamente el jitomate, la cebolla, el cilantro, mezclar bien y aderezar con jugo de limón, aceite de oliva, sazonar con sal y pimienta.

HONGOS SILVESTRES

Limpiar muy bien los diferentes tipos de hongos, los champiñones y creminis cortarlos en cuartos, los portobellos cortarlos en tamaño regular como los anteriores, picar finamente el ajo y hacer una marinada para los hongos junto con el olivo, vinagre balsámico, sal y pimienta.
Ya con lo anterior saltearlos al sartén y reservar.

PREPARACION

Combinar los hongos con la salsa mexicana, disponer esta en un bowl, agregar la salsa cocktail a que cubra los hongos y dejar reposar por 30 minutos en refrigeración, rectificar sazón.

The post COCKTAIL DE HONGOS SILVESTRES appeared first on Vallarta Travel Blog.

INGREDIENTS

Serves 4

Crimini mushrooms                        150 g
White mushrooms                           150 g
Portobello mushrooms                    150 g
Garlic                                                     30 g
Tomato                                                120 g
Onion                                                     80 g
Coriander                                              60 g
Avocado                                             1 piece
Balsamic vinegar                           to taste
Tomato juice                                    150 ml
Ketchup                                             150 ml
Horseradish                                          20 g
Maggi juice                                      to taste
Worcestershire sauce                    to taste
Lime juice                                           60 ml
Orange juice                                      60 ml
Olive oil                                             to taste
Salt & pepper                                   to taste
Crotons                                          as needed

The post WILD MUSHROOMS SALAD appeared first on Vallarta Travel Blog.

INGREDIENTES

Cola de langosta               400g
Arúgulas                              60g
Carambola                           50g
Jitomate                            120g
Cebolla                                  80g
Lombarda                            60g
Piña                                       60g
Pepino                                   60g
Chile jalapeño
Limón
Aceite de Olivo
Sal y Pimienta

EL CEVICHE

Se cuece la langosta con todo y concha, ya cocida se retira la concha, se limpia del tracto digestivo, se corta en trocitos y se pone en un recipiente, se le agrega el jitomate picado, el chile picado y sin semillas, cebolla picada, piña picada, pepino picado con todo y cáscara, se agrega jugo del limón, aceite de olivo sal y pimienta al gusto.

LOMBARDA Y ARÚGULAS

Se corta finamente la lombarda, se dispone al fondo de una copa martinera junto con
la arúgula.

EL SERVICIO

Por consiguiente se dispone la langosta marinada en la copa, agregando un poco de la
marinada, se decora con arúgulas y con carambola rebanada.

The post CEVICHE DE LANGOSTA MARIA MEXICANA appeared first on Vallarta Travel Blog.

From our restaurants to your table, one of our guests’ favorite recipes: Cabos Yellow Fin Tuna Salad

Ingredients:

• 600 gr fresh tuna
• 80 gr bean sprouts
• 80 gr beet sprouts
• 80 gr carrot
• 80gr jicama
• 80 gr beets
• 160 gr cucumber
• 5 tbs. orange juice
• 5 tbs. soy sauce
• 10 tbs. olive oil
• 1 pinch fine salt
• 1 pinch cracked black pepper
• 50gr white sesame seeds
• 50gr black sesame seeds

Preparation:

Grate the beets, carrot and jicama. Slice the cucumber into thin rounds. Season the tuna and cover with the sesame seeds. Slice in half and lightly sear on both sides on a grill with olive oil.

Allow to rest and cool on a paper towel in the refrigerator.

In a bowl, combine the orange juice, soy sauce and olive oil and season to taste with salt and pepper. Mix until well blended and emulsified.

To serve: Combine the grated vegetables with the sprouts, place on a plate and dress with half of the orange juice emulsion. Slice the tuna into ½-centimeter slices and arrange over the vegetables. Dress with the rest of the orange juice emulsion and serve at room temperature.

Enjoy!

The post Yellow Fin Tuna Salad appeared first on Vallarta Travel Blog.

En su sexta edición, Vallarta Wine Fest 2012 reunirá a grandes conocedores de la cultura del vino y expertos de la industria gastronómica. Además, se celebrará por segunda ocasión la ExpoVino, con productores nacionales e importadores. Serán en total, 21 los restaurantes participantes de Puerto Vallarta y Riviera Nayarit, entre los que destacan: Andrea de Velas Vallarta; Emiliano deCasa Velas y Piaf de Grand Velas.

Este destino se ve engalanado una vez más, del 22 al 28 de marzo 2012, por la fiesta que gira en torno de la estupenda gastronomía que le es reconocida mundialmente, gracias a este tradicional festival encabezado por Nacho Cadena, junto a grandes empresarios como Luis Angarita, Director General de Velas Vallarta.

The post La cultura y el vino mexicano, de fiesta appeared first on Vallarta Travel Blog.

Now in its sixth year, the Vallarta Wine Fest 2012 will unite connoisseurs of the culture of wine and experts in the culinary world. The second annual Expo Vino will also be held, attended by a wide range of domestic and international producers. A total of 21 participating restaurants will participate in the event in Puerto Vallarta and the Riviera Nayarit, including Andrea restaurant of Velas Vallarta, Casa Velas’ Emiliano, and Piaf restaurant at Grand Velas.

Once again, from March 22nd to 28th, our destination prepares for a festival that showcases the incredible gastronomy it is renowned for worldwide, during a grand event managed by Nacho Cadena and prominent leaders like Luis Angarita, General Director of  Velas Vallarta.

The post A Grand Celebration of Culture and Wine appeared first on Vallarta Travel Blog.

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 click here.

- Recipe Courtesy of Grand Velas Riviera Nayarit –

The post Mix it Up Mexican-Style with a Tamarind Mint Margarita for the Holidays appeared first on Vallarta Travel Blog.

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.

The post Fillet of Fish “Valentina” appeared first on Vallarta Travel Blog.

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.

The post Casa Velas en el “top 20” para convenciones de lujo en México appeared first on Vallarta Travel Blog.

Recipe from Velas Vallarta Resort in Puerto Vallarta

Puerto Vallarta, Mexico (April 18, 2011) – Fine dining restaurant Andrea at Velas Vallarta in Puerto Vallarta brings mouthwatering authentic Mexican cuisine to your kitchen with this easy-to-make salsa recipe perfect for Cinco de Mayo. Cinco de Mayo (Spanish for “fifth of May”) is a holiday held on May 5 that commemorates the Mexican army’s victory over French forces at the Battle of Puebla and is a celebration of Mexican heritage and pride.

 Preparation: dice the tomatoes, onions, cilantro and chiles. Mix with the olive oil and lime juice. Season with salt and pepper to taste.

Open for breakfast, lunch and dinner, Alejandra offers an a la carte menu of delectable dishes and live music daily.   Award-winning chefs create a flavorful fusion of contemporary Mexican and world-inspired cuisine artfully prepared and presented.   For more information on Velas Vallarta visit http://www.velasvallarta.com or call 866-847-4609 for reservations.

 In Puerto Vallarta, Mexico, Velas Vallarta is one of four Velas Resorts, which have earned 26 AAA Diamonds and other numerous prestigious international awards for its services and facilities, among them Conde Nast’s “Most Excellent Resort” and “Most Excellent Spa Hotel,” AAA’s 5 Diamond Award, and the American Academy of Hospitality Sciences’ 5 Star Diamond Award.

Here it’s the video of Velas Vallarta Executive Chef Jorge Sierra making the salsa.

The post Traditional Salsa Recipe Heats Things Up for Cinco de Mayo appeared first on Vallarta Travel Blog.

A delicious recipe courtesy of Frida Restaurant at Grand Velas.
Pork loin filled with dried fruit in roasted hazelnut.

Ingredients:
Pork loin – 500 gr.


4.0 stars based on
35 reviews


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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The post Pork Loin Filled with Dried Fruit in Roasted Hazelnut appeared first on Vallarta Travel Blog.

“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/

The post New Sensory Culinary Experience Combines Tequila, Fine Dining & Spa Scents appeared first on Vallarta Travel Blog.

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

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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

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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. 

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It seems like just yesterday that the inspiring scenery of the beautiful port of Vallarta, surrounded by majestic mountains, gorgeous beaches and incredible sunsets, made way for the creation of this marvelous resort complex.

In 1989, Eduardo Vela Ruíz embarked on this adventure with the idea of purchasing condominiums the Marina Vallarta, through which he decided to go further and create a condo-hotel called Velas Vallarta Grand Suites Resort. The project evolved into what today is known as Velas Vallarta Suite Resort and Convention Center.

On the 20th of November, 1989, the complex received the first condominium owners, and on the 16th of December of the same year the section designed for hotel guests was opened, receiving the public with the excellent facilities, service and quality that to date are the hallmarks of the resort. .

In 1992, the person who continues to lead Velas Vallarta, General Director Luis Angarita, joined the company. Setting his sights on excellence, he cleared the way through a difficult path full of competition. Sr. Angarita’s valuable experience in the hospitality industry, dynamism and vision propelled the resort to the highest level, placing it among the best in the entire city.

It was during the renovation of 1999 that the Convention Center was created. This key part of the organization generated important changes, including the addition of over 300 staff members, bringing the total number of collaborators from 200 to 500. The name of the complex then changed to Velas Vallarta Suite Resort and Convention Center.

The new millennium was brought in with a grand celebration, new objectives and the determination to continue to be the preferred vacation destination among national and international tourists. Following a path of continuous improvement, in 2004 an interior transformation of the resort succeeded in maximizing the beauty and décor of the common areas and suites. The Mexican Contemporary style and exquisite minimalistic touches simply exude relaxation and enjoyment.

A history full of success based on great effort, hard work and dedicated people are just a few words that sum up the first 20 years of Velas Vallarta.

Congratulations to all!

The post Velas Vallarta Celebrates 20 Years of Success!! appeared first on Vallarta Travel Blog.

The 16th anual Puerto Vallarta—Riviera Nayarit Gourmet Festival will delight the palates of experts and the general public between the 11th and 21st of November, 2010. The events will take place in the most accomplished restaurants and hotels in of Riviera Nayarit and Puerto Vallarta. Among the participants of this great event are Andrea restaurant of hotel Velas Vallarta and Lucca of Grand Velas Riviera Nayarit.

At Andrea, chefs Hans Gruber (local) and José Manuel Gordian (guest) will showcase their special dish: Grilled snapper with dried tomato biscotti and limoncello fumet. At Lucca, chefs Rafael Borbolla (local) and Christian Testa (guest) will present among other delicacies, their Shrimp-filled Mahi-Mahi over fried risotto in smoked tomato sauce.

Velas Resorts is pleased to host these prestigious chefs and to highlight the award-winning restaurants at the resorts. We look forward to successful events in both settings!

The post Andrea and Lucca to participate in the Puerto Vallarta – Riviera Nayarit Gourmet Festival appeared first on Vallarta Travel Blog.

Inspired by the idea of creating a new experience that awakens the senses, Casa Velas, Natura Bisse and Tequila 3 Generaciones have united to form a new concept. This concept takes the form of a workshop in which exquisitely flavored haute cuisine, the aromas of stimulating natural essences for relaxation of body and mind, and the unmistakable and delicious flavors of tequila come together in perfect harmony. 

Casa Velas‘ botanical garden has been selected as the perfect space for this event to take place. After entering through its cobbled pathways and observing the verdant surroundings, you arrive to a beautifully assembled area: tables set with lovely linens, décor and flowers and ambient music create a place for the guest chef to make magic.

 The sommelier welcomes you and describes the delicacies that are to be enjoyed throughout the journey. The server proceeds to pour a taste of tequila plata (silver tequila, with smooth texture and taste), as the spa attendants provide the first fragrance (Neuro Aroma Detox), whose notes of lemon, orange, mandarin, lavender and rosemary are primary antioxidants and purifiers. The first plate is served, prepared by carefully and artistically combining and balancing the perfect ingredients to create a dish that presents in addition to its own flavor, a mixture of the essences smelled and the flavor of the tequila. A second taste of 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. The next essence (Neuro Aroma Relax) is provided, in which notes of patchouli and sandalwood help to activate the circulation. In the same manner, a dish is served that incorporates all of the elements, such as a delicious salmon marinated with pepper, fresh herbs and paprika accompanied by a creamy passion fruit sauce.

 The third course begins with a taste of tequila añejo (aged for 14 months, with a dark amber tone and strong woody flavor) accompanied by the scent of Neuro Aroma Stimuli (a mixture of notes of clove, cardamom, myrrh, incense, sandalwood and black pepper that alleviates muscle tension) giving way to the third dish: lamb chops prepared with a sauce of mint, cardamom, fresh herbs and pepper with potato puree, which brilliantly integrates the sensory experience.

 For the finishing touch, a succulent dessert is served (luscious pink mousse of strawberries, raspberries, blackberries and blueberries) in a glass like a Damiana, a beverage considered to be an aphrodisiac. With its lightly bitter flavor, it is a refreshing end to this journey in which flavors, aromas, colors and shapes intertwine, combining the finest in Mexican and international products. After the sensory workshop, the guest is ready to visit the spa or continue the culinary experience in the restaurant.   

 Concept origin and development

 For Pierre Bonin, General Director of Casa Velas in Puerto Vallarta and José Cabrera, Director of Alliances and Special Projects for Natura Bissé International, the idea of development in the tourist sector and being on the cutting edge goes much deeper than offering excellent service and quality products. They wish to succeed in stimulating an emotional response in the client, by which the public then chooses and prefers their services and products because they have been made to feel more than they perceived possible. Based on this and inspired by the importance of the five senses, Bonin y Cabrera had the idea of creating a new concept that combines the elements into an authentic sensory workshop; although other hotels and spas already offer this type of activity, they focus principally on aromatherapy combined with massage or meditation, leaving out a wealth of possibilities to complement them. By adding an aromatherapy experience to a beautiful natural landscape, exquisite gourmet dishes, a taste of the best tequila and relaxing ambient music, a fabulous result is obtained that stimulates the most basic pleasures in life.

 Renowned chefs Mónica Patiño y Mikel Alonso together with professional spa personnel and expert tequila tasters collaborates with the idea’s creators to develop new routes to pleasure; they have achieved the perfect alchemy and absolute harmony between aromas, libations and edibles.

 The sensory workshop is a new activity within the hotel that proposes a unique and pleasing way to spend a wonderful moment before a visit to the restaurant or Spa. Contact the concierge to reserve: concierge@hotelcasavelas.com.

Go to the gallery

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As night falls, in the magical moment when the sun displays it’s most beautiful last rays and gives way to the moon and a blanket of stars, there is nothing better than an exclusive dinner with that special person by candlelight next to the spectacular Bay of Banderas.

Grand Velas Riviera Nayarit would like to invite you to partake in this marvelous and extraordinary experience. Delight in exquisite dishes prepared by our acclaimed chefs and enjoy a menu of 3 or 4 courses, from sumptuous lobster and fine seafood to smooth, rich desserts, accompanied by elegant wine pairings. All of this luxury starts at $350 USD.

The table is set on the smooth tranquil beach and intimately lit by tiki torches and candles. If you desire, the ambiance can include musicians, tropical flowers or any other element that you feel will set the perfect setting.

Enjoy excellent service and royal treatment by our professional staff, who will attend to each detail so that you can immerse yourself completely in this enchanting candlelit experience with your partner.

The romance and magic of this evening will create unforgettable memories.

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Reserve Your unforgettable moment:
Concierge:  concierge@grandvelas.com
Telephone: +52 (322) 22-68-000
Toll Free: 1-877-418-2722
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The post An incredible romantic dinner appeared first on Vallarta Travel Blog.

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

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• 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!

The post Mmmmm! Easy-to-cook recipes from Velas Resorts! appeared first on Vallarta Travel Blog.

French Chef Patrick Martin is an exclusive guest of the complex and thanks to his wide knowledge of different cultures around the world, he will be in charge of supporting the authenticity of the French Cuisine, carefully selecting every ingredient for each dish, giving an exclusivity and luxury touch to the event. Within the festival, the distinguished Pastry Chef Cédric Carême will magnify the quality and delicacy of the program.

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Grand Velas Riviera Nayarit keeps its avant-garde on Cuisine and Pastry, granting the exclusive community of Nuevo Vallarta new and unique options to give a step beyond the ordinary.

The Cordon Bleu’s International Ambassador: Patrick Martin [ Bio ]

An event Gourmet lovers cannot miss!!

Chef Patrick Martin

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How it all started? This contest was originally planned for our guests actually staying at the hotel during April and picking one winner at the end of the month, however, and due to the wonderful response, we want to open the contest to our guests on-line, picking a winner for each week of April!   So, either you are staying on April or plan to come during 2010, you can be the happy winner. Enter now to win!

Prize: Romantic Night that includes – A Fantastic Dinner for two surrounded by a beautiful setting and an Ocean Front Massage for two.

Contest will be live just for April.

Send your description to: socialmedia@velashotels.com

Winners will be announced every Friday!

Follow this Contest on Twitter and Facebook

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The Grand Opening of the Orchid Bar will be held from 1 pm to 5 pm on Sunday, June 28th at Vallarta Botanical Gardens, located on Highway 200 South at Km. 25, just past the town of Las Juntas y Veranos. Public transportation is available on the El Tuito – Botanical Gardens bus from the corner of Aguacate and Carranza.

Complimentary drinks and snacks will be served, so saddle on up and mosey on over to the new bar in the hacienda at Vallarta Botanical Gardens. There will be dancing as well!

Vallarta Botanical Gardens is located 30 minutes south of Old Town at Km. 24 on Highway 200. Their telephone is (322) 223-2678. For more information, visit VallartaBotanicalGardensAC.org.

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Andrea Gourmet - With a casually, elegant ambiance, Andrea Gourmet offers fine dining and gourmet cuisine, including fresh seafood, traditional Italian pasta dishes, and oriental dishes. Specializing in creative Italian fare, Andrea Gourmet also serves French, Asian and Mexican themed dinners. Feast on a bountiful breakfast buffet or a delicious a la carte lunch which ranges from fresh fish to healthy salads and sandwiches. Indulge in creative cuisine and fine wines as you enjoy spectacular views on the beautiful patio or in the splendor of the artfully decorated restaurant.

Alejandra Gourmet Restaurant – Experience gourmet dining and innovative houté cuisine in the chic, romantic atmosphere of Alejandra Gourmet Restaurant. Award-winning chefs create a flavorful fusion of contemporary Mexican and world-inspired cuisine artfully prepared and presented. Tantalize your taste buds with the cooking styles and unique spices of Mexico’s Pacific Coast. Alejandra Gourmet offers delectable dishes, live music and a dance floor.

La Ribera Steakhouse – Enjoy relaxed oceanfront dining at La Ribera Steakhouse, a beachfront restaurant with breathtaking ocean and city views, gentle breezes and a tropical ambiance. With incredible vistas of Puerto Vallarta and the Sierra Madre Mountains, La Ribera serves delicious Mexican, Spanish and international cuisine, including fine cuts of steak, fresh seafood, gourmet burgers, sumptuous salads, mouth-watering ceviches, and authentic Mexican dishes.

Aqua Bar – Surrounded by the crystal-clear blue swimming pool and tropical gardens, guests enjoy cool exotic drinks while enjoying beautiful views of Banderas Bay. Swim up and enjoy a refreshing cocktail or snack, including American favorites like hamburgers and hot dogs.

Alhambra Lobby Bar – Relax with a refreshing cocktail, margarita, cerveza or elixir in the causal, open setting of the Alhambra Lobby Bar, where music delights your ears while you enjoy cocktails and snacks. The lounge features live music and evening entertainment that will move you to the rhythms of Mexico. Enjoy the Mariachi band and the theme nights.

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• Mark’s Bar and Grill - http://www.marksbucerias.com/
• Cafe des Artistes – http://www.cafedesartistes.com/
• Kaiser Maximilian – http://www.kaisermaximilian.com/
• La Palapa – http://www.lapalapapv.com/
• Trio Restaurante – http://www.triopv.com
• Los Xitomates / Cocina Artesanal http://www.losxitomates.com
• Vista Grill – http://www.vistagrill.com
• Azul 69 – http://www.opentable.com/rest_profile.aspx?rid=13333
• Barcelona – http://www.barcelonatapas.net
• River Café – http://www.rivercafe.com.mx/home.html
• Spiaggia – http://www.spiaggiapv.com/indexf.php

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Emiliano – A casually elegant restaurant, Emiliano features gourmet Mexican cuisine in an intimate, relaxing setting. Experience Emiliano’s fusion of local flavor and fresh spices prepared by world-class chefs in a distinctive style. When night falls, the atmosphere is enhanced with live music and a festive vibe.

Beach Club Restaurant – With its tropical ambiance, the oceanfront Beach Club restaurant and lounge serves delicious food in a casual atmosphere. Enjoy Oriental cuisine, sushi and spirited cocktails while you relax on a private beach. The charming covered dining area offers beautiful views of the Pacific Ocean and friendly service that makes your beachfront meal an unforgettable experience.

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Azul – Located by the pool area, Azul offers sumptuous cuisine and causal oceanfront dining with panoramic ocean vistas. Azul’s relaxing open-air atmosphere is complimented by a variety of culinary choices, with selections from Chinese, Japanese, Mexican and Italian specialties as well as mouthwatering fare from our grill. Savor the sunset while indulging in fine cuts of beef and seafood-a true gourmet’s delight.

Frida – Flavored with the magic and mystery of Mexican heritage, Frida serves up traditional Mexican cuisine with a delicious mix of native aromas, spices and colors. Indulge in culinary masterpieces that reflect Mexico’s rich history enhanced by magical ocean views. Feast on menu favorites like pork roasted filet with eucalyptus honey on green applesauce and volcano mousse and salmon roll served on lobster tail with chili cascabel sauce. Reserve a table in the dining room or beautiful outside terrace.

Lucca – Serving flavorful Italian-Mediterranean cuisine, Lucca treats guests to an elegant experience of culinary delights. The Romanesque design hints at the savory meat, pasta and seafood dishes that comprise the exquisite meals. Experience delectable dishes such as: agnello de Lucca, roasted leg of lamb served with eggplant caviar marinated with thyme infusion sauce and Robalo al Duo di Pesto, Roasted Sea Bass au Pesto, and Basil and Black Olive sauce on Ravioli and a bed of mushrooms. Lucca features live piano music and ocean views.

Piaf – Piaf’s serves passionately created French classic cuisine prepared with an innovative spirit. Discover a sublime gastronomic feast fused with elegant simplicity. Menu samplings include: Foie gras Terrine with caramelized pears and port wine glaze, snails Bourguignon style, lamb rack, truffle chicken, chateau Brian, Saffron Créme Brulee, and orange tiles. Enjoy live violin music as you indulge in culinary delights.

Wine – Frida, Lucca, and Piaf offer an extensive collection of international wines. Each restaurant’s sommelier can guide you through the world’s finest selections and assure the ideal paring of food and wine.

AquaBar – Take a dip in our sparkling outdoor swimming pool and swim up to Aquabar, a casual cabaña bar with refreshing tropical drink and snacks.

Lobby Bar – When night falls, Lobby Bar comes to life with luscious libations and appetizing edibles. Lobby Bar is a lively gathering place with live bands and jazz music nightly. You can also chill on the charming outside terrace.

Selva del Mar – Located in the pool area overlooking Banderas Bay, Selva del Mar snack bar serves tantalizing treats, such as hamburgers, hot dogs, pizza, salads, ceviches and fresh guacamole.

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