Experience Puerto Vallarta, Mexico

Durante la última semana del mes de julio, la Unidad de bomberos municipales de Puerto Vallarta, Protección Civil de Bahía de Banderas, la Unidad estatal de bomberos del estado de Nayarit al igual que la Brigada de control y combate de incendios Hotel Velas Vallarta, proporcionaron la Práctica de Bomberos para brigada de control y combate de incendios así como la Búsqueda y rescate de compañeros de trabajo/huéspedes.

Con un total de 30 participantes provenientes de Velas Vallarta y Casa Velas, y un staff de 10 instructores dirigidos por Brian Singleton, capitán de bomberos retirado (Calgary, Canadá), se instruyó a los asistentes en el uso y maniobrabilidad de los equipos de respiración autónoma en situaciones adversas; donde los participantes tenían que de mostrar su conocimiento y capacidad para hacer uso correcto del equipo y realizar un cambio de tanque y arnés en la oscuridad. De igual forma, se trabajó en habilidades y condición física para poder realizar la búsqueda de personas civiles dentro de un espacio confinado (atrapadas en un incendio/desastre), así como el rescate de brigadistas lesionados durate una operación de control de incendio.

El objetivo de estas prácticas es adquirir las destrezas y habilidades necesarias para saber reaccionar de la mejor manera en caso de algún percance. De esta forma, se promueve la seguridad de nuestros huéspedes al igual que el de nustros colaboradores, en caso de necesitarlo.

¡Felicitaciones a este equipo tan comprometido

con el bienestar de nuestros huéspedes!

This month in Mexico City, in the Grand W Salon, the first awards ceremony took place for the Distinctive W Best of Tourism in Mexico, presented by the Expedition W radio program (W radio).

During this ceremony awards are given for 15 categories and 5 honorable mentions. Among the awards, Grand Velas All Suites and Spa Resort Riviera Nayarit received the “Icarus” trophy for the Best Spa and Wellness Concept. 

Distinctive W Awards are bestowed according to guidelines of plurality, independence and impartiality from the panel of judges. The judges are acclaimed journalists in the tourism arena, summoned exclusively to recognize people, companies and institutions that stand out due to their performance in the national tourism industry and whose achievements are reflected in the quality of their service.

The gala united 300 prestigious guests including business owners, government authorities and national and international media representatives.

Congratulations!

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One of the favorite activities of guests of Velas Vallarta is finding a beautiful spot at the hotel to enjoy a good book.
For this reason, just a few months ago, the guests themselves created a very interesting book exchange within the hotel. Near the pool area, at the towel station, a wide variety of books can be found. The books have been given to the hotel by guests so that everyone is able to take one and possibly leave one that they have already read, or even exchange the book with another person.

Velas Vallarta Suite Resort and Convention Center

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 This program has come about in a relaxed and informal way, with a great reception from lovers of the written word, who take advantage of their vacation time to read as they sunbathe and rest.

Lobster Roll with mandarine and guajillo sauce | Rollo de Langosta en salsa de mandarina al guajillo

Let’s celebrate Anniversary of French Revolution with this delicious and easy to cook recipe, courtesy of Emilianos at Casa Velas! | Celebramos el Aniversario de la Revolución Francesa con esta deliciosa receta, fácil de preparar en casa, cortesía de Emilianos en Casa Velas!

Ingredients

Won Ton dough 1 piece (‘sheet’) | Lobster 50 gr. | Onion (chopped) 10 gr. | Garlic (chopped) 10 gr. | Parsley (chopped) 10 gr. | Picorino cheese 15 gr. | Flour (wheat) 20 gr. | White wine 300 ml | Mandarin slices 100 gr. | Guajillo chili 1 piece  | Sugar  30 gr. | Butter 10 gr. | Salt and pepper To taste

Procedure

Melt the butter on a pan and let the onion get a translucent color together with the garlic. Then add the lobster previously chopped and let it cook for a few seconds. Add the white wine and cook until you get a 50% reduction. Add the parsley, salt and pepper and take the pan off the fire. Add the Picorino cheese. Lay the Won Ton dough into the table and add the stuffing on the middle. Roll, spread some flour on it and fry.

Sauce: Cook the mandarin with the rest of the White wine and sugar until it gets texture, add the guajillo chili that has been previously hydrated (2 hours) and blend. Serve it on the top of your lobster roll. Enjoy!

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Ingredientes

Pasta Won Ton  1 hoja | Langosta  50 gr. | Cebolla Picada 10 gr. | Perejil Picado 10 gr. | Queso Picorino 15 gr. |Harina de Trigo 20 gr. | Vino Blanco 300 ml | Gajos de Mandarina 100 gr. | Chile Guajillo 1 pza. | Azúcar 30 gr. | Mantequilla 10 gr. |

Sal y Pimienta al Gusto

Procedimiento:

En una sartén derretimos la mantequilla a fuego medio y acitronamos la cebolla y el ajo picado, agregamos la langosta picada, salteamos unos segundos y agregamos 200ml de vino blanco hasta que reduzca un 50%. Sazonamos con sal y pimienta y agregamos el perejil y retiramos del fuego. Una vez fuera del fuego agregamos el queso Picorino. Extendemos la hoja de won ton y colocamos en su centro el relleno y envolvemos, en harinamos el rollo y freímos.

Para la salsa: cocinamos la mandarina con el resto del vino blanco y azúcar hasta que tome cuerpo agregamos el chile guajillo  previamente hidratado (2 hr) y sin semilla y licuamos. Sirva sobre el rollo de langosta y: ¡Disfrútelo!

Please be welcomed to discover another star in our heaven of excellence in service. Today we would like to introduce Jaqueline Ortega.  Being a passionate of what she does, Jaqueline performs an outstanding job at Grand Velas Riviera Nayarit: Great attitude and caring of her guests needs, place her amongst this series of posts dedicated to the Authentic Figures at Velas Resorts.

Meet Jaqueline.
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Position: Selva Snack Bar Waitress
Time working for Grand Velas: 4 years

1. Tell us about how you joined the Staff of Grand Velas Riviera Nayarit
I came to HR and they gave me the opportunity to enter this hotel

2. What you like most of working with this team?
I like the fact that I feel like home and the whole team is my family.

3. What inspires you day by day to keep doing a good job?
My 13-month old son

4. Do you usually interact with guests?
Absolutely, our guests really enjoy lying back by the pool area and come down pretty often.

5. What do you think guests like most about the resort?
I think that they appreciate the warmth and service we as staff, bring to them.

6. How do you contribute to making the stay of our guests more enjoyable?
I do my best making them feel as if they were at home.

7. Please describe ‘service’ in your own words
Go beyond our way to meet what our guests expect and ask for, and I imprint cordiality and kindness to my job.

8. What are the values that you add to your job?
I’d say: Respect, honesty and team-work.

9. What, in your opinion, is that make this resort different from others?
The personalized service we give to each one of our guests.

10. What is your favorite spot in the resort?
The pool area, you can enjoy a fantastic view from the bay from here.

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Thank you Jaqueline, for every effort made to attain so many goals together. You are part of the Velas family!

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!

June 9-13th, 2010 Riviera Nayarit will be full of competitive spirit thanks to the exciting International Fishing Tournament, that will take place at the privileged seas of San Blas.

In order to give the environment a deep breath and contribute to its preservation, Velas Vallarta Suite Resort and Convention Center now has a solar-system to heat the water of the main pool. 300 collectors spread on the Convention Room’s roof generate enough energy to heat a flow of over 7062.933 ft³ daily.

With this mechanism, our planet stops receiving 112.264 tons of carbon dioxide per year, which equals to planting 2′611 young trees, recycling 38.7131 tons of garbage or stopping to use the car for 18.65 years. This is how we continue painting our company with Green.

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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.