Puerto Vallarta Dining

Velas Vallarta is preparing to celebrate “20 years of existence”, making it one of the most established hotels in the area.

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!

by Nyima Bieber

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!

By Julieta Del Toro

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

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.

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.