Name: Trio
Address: Guerrero 264, Centro
Telephone: 322-222-2196
Website: www.triopv.com (Reservations can be made online)
E-mail: trio@triopv.com
Hours: 6 p.m. - 11:30 p.m. daily

Type of food: International/Mediterranian

What I’d heard about it beforehand: I had always heard amazing things about Trio - so much so, I had to eat it to believe it. I've had several "foodie" friends recommend it as one of their favorite restaurants in town. I've been to Trio twice in the last month: once for a beautiful meal over Mother's Day weekend, and just the other night during Restaurant Week. A lot of people mention places I should go, but once I get there, it just doesn't live up to my expectations. My first meal there was, without a doubt, the best food I've had in Vallarta in the past two years, so I'll share a little bit about both experiences.

Atmosphere: Trio is classically beautiful inside. The space is warm and airy, with scenes of Tuscany (or another very pretty place with Cypresses) and hand-picked art on many of the walls. The windows in the front of the restaurant are kept open, so diners can look out onto Guerrero and chat, and farther into the restaurant natural light comes in from upstairs. I've already bookmarked it mentally as a place where I'd like to take my parents when they come to visit - it's beautiful enough to stand out as someplace special and classic enough to make anyone comfortable. I mention the art also because, when you look around, you can tell that someone has thought about it versus going to a decorator and letting them have the run of the place. On my second visit I found myself staring again at an enormous oil landscape, and I think some of the paintings had been re-arranged since my last visit just a few weeks prior. In short, it was a far cry from many places I visit that feel so impersonal.

Service: We had excellent and attentive service both times we visited Trio. During Restaurant Week, service was a bit slower, but we were made to feel very comfortable and were constantly attended to by a steady stream of waiters topping off our drinks, replacing silverware, etc. The waiters even have Trio vests, and insisted on bringing our table a tiny version of a coat rack for our bags. Feel free to order in English, Spanish, or Spanglish.

Drinks: Because we visited on a weeknight, I had an iced tea for $40, and my friend had a glass of the house and claimed it was delicious (it was around $80/glass). There's a beautiful bar when you walk in, and an extensive selection of wines.

Dress Code: Trio is more of an upscale place - use that dress or pair of khakis you packed. As I mentioned, this would be the perfect place to take someone for a romantic date or special occasion.

Price Range: $$$$-$$$$$

My order: I wouldn't normally mention the bread and butter, but during the beginning of the meal that's what usually comes, right? On cue, a warm basket of bread and butter came, but along with the butter was a this great peanut/cream cheese spread. It was a little bit spicy, with a hint of garlic, and made me ignore the butter completely. We were at Trio towards the end of Restaurant Week, where there is a three course menu with three choices for $299. Determined to try something new, I chose to start with the Parmesan Risotto with Barbecued Rabbit Loin. It's not that I particularly love rabbit; it's more the novelty of it. How often does one have such a chance? The risotto was mild and cheesy, and the rabbit was in a sweet barbecue sauce on top. I wish I could say rabbit tastes like chicken, but it doesn't, really. It doesn't taste like any other specific meat, but it was very lean, and I wouldn't say it was gamey or anything like that. Honestly, I could have stopped eating and taken a nap after that. Next, I had the Paella a Pepe y Pepo with shrimp, fish, chicken, and a whole lot of other things in it. Underneath it all was a bed of rice and half curry sauce (but not spicy), and half fresh tomato sauce. I especially enjoyed the fish fillet - it has a lemon-salt crust on it that was wonderful. I couldn't finish the rest, and it probably didn't help when my friend pointed out to me that, by this point, I had eaten approximately eight different meats (counting sea foods). I was so full that I thought about taking my dessert home, but I'm so glad I didn't...it was my favorite part of the meal. I had the most incredible "Warm Chocolate Cake with Pecan & Vanilla Ice Cream," but it wasn't just a cake. It was about the size of an inverted ramekin, and had a nice little crust with soft cake inside and a gooey chocolate filling (there's a really pretty picture of it on Trio's website). It would have been fabulous without the ice cream, but that just made it better. So, so good - I've been dreaming of it ever since.

My companion had the Grilled Vegetable Antipasti with Goat Cheese (fresh grilled veggies with a lovely olive/basil pesto) that another of my friends raved about, the Grilled Chicken Breast with Huitlachoche Ragout, and the Caramelized Mango Crepe, which she said was also incredible. Our only query into her meal was about the Ragout...I didn't remember the name of the dish until I reviewed my notes to write you now. Thanks to the wonders of Google, I now know that the dark sauce on the chicken we didn't quite understand (in color, texture, flavor, etc.) that Huitlachoche is actually an ancient Mexican delicacy derived from a type of corn fungus (also referred to as "corn smut"). A lot of people compare it to truffles. If I was anywhere else, I would have been wary (Did I mention it kind of looks like dirt and would not be mistaken for olives?), but at Trio, you can tell that everything is fresh and prepared with extreme care, so...it was one of those occasions where you eat it...then Google it at home. Go figure; I had thought eating rabbit was kind of cool, when I was actually eating the food of the Aztecs.

The Good… Trio is a wonderful place. Between the two meals I've had there in the last month, I'd have to say again it's some of the best food in Vallarta. You can tell it's fresh, you can tell it's the real thing - and that makes a huge difference. I also just like the place - the service is great, it's beautiful inside, and I was reminded that going to a restaurant is a treat, like when you were little (or at least when I was little).

The Bad… There isn't much I would change about Trio, though it is pricey for my Vallartense budget. For what you're eating though, it's a bargain compared to anywhere else...and it's worth it. Two people eating a nice dinner, without alcohol, was around $1,000 pesos including a tip. Since I'll probably only be able to go as a big treat, I will return for coffee and that amazing cake until a special occasion justifies the expense (Like...that it's Tuesday? A lunar equinox? Anything?).

…& the Hungry… I would love to try the Chef's Four-Course Menu ($480) and try a bunch of different things. Looking over the menu (http://www.triopv.com/files/trio-menu-eng2.pdf), everything sounds great, but especially the Rack of Lamb and the Mushroom Crusted Sea Bass. When I was there earlier, I had a wonderful fillet and the Tomato Soup with Gorgonzola Ravioli and Ginger, and it's another thing I'm still dreaming about.

Should you spend your hard-earned peso? GO. Save your pesos, and invite me to come, too!

The arrayán is a fruit tree that is native to Jalisco state. Its aromatic, slightly sour fruit has traditionally been used to make popsicles, drinks, and candies.

Carmen Porras, the owner of El Arrayán restaurant, grew up in Mexico City. She has fond childhood memories of visiting her mother’s family in Guadalajara, where there was a field of arrayán trees. After attending Les Roches in Switzerland and working for the Four Seasons and Camino Real in Mexico City, Carmen moved here in 2000, and soon noticed a lack of high-quality Mexican food from different regions. She opened El El Arrayán restaurant in 2003 with the goal of filling that gap in Vallarta’s culinary scene.

She has definitely succeeded. In almost seven short years, El Arrayán has garnered some impressive accolades such as Virtual Vallarta’s “Best Mexican Restaurant” Readers’ Choice Award for five years running and AAA’s Three Diamond Award. It has also been named a Fodor’s Choice Restaurant, a “Must Do” by Frommer’s, and a “truly memorable experience” by Lonely Planet.

So what makes El Arrayán so special? The first thing is the food, of course! The restaurant focuses on “special occasion Mexican” – authentic specialties from various regions of the country that no one else in town is serving. A good example is El Arrayán’s signature dish, the duck carnitas: crispy duck cooked confit with a sauce made from arrayán, orange, and Guajillo chiles. Another perennial favorite is the cochinita pibil, a Yucatán classic consisting of boneless pork marinated in achiote and slow-cooked in banana leaves.

Carmen says, “We all grew up with Mexican food. Our parents were all really good eaters, and they appreciated Mexican food. We’re lucky in that sense.” That appreciation is apparent; everything at El Arrayán is prepared with fresh ingredients, right down to the tortillas, which are hand-made every day with fresh masa. Even the ice cream is homemade with 100% natural ingredients, such as organic vanilla beans, Mexican chocolate, and cajeta.

El Arrayán also has a unique drink menu, featuring an extensive wine list (many of them Mexican) as well as creative cocktails. The signature cocktail is the Arrayán Margarita, made with arrayán fruit, sweet and sour mix, and 100% agave reposado tequila. Also popular is “Katerina’s MoJo” – crushed basil leaves, vodka, grapefruit juice, and Fresca.

Enjoying all this great food and drink is easy considering El Arrayán’s friendly, relaxed atmosphere. Everything is colorful, from the giant Huichol yarn art on the walls, to the tables covered with traditional oil cloth, to the characteristic details of Mexican Sierra architecture: exposed brick, pink and yellow paint, and terracotta floors. Fittingly, the centerpiece of the restaurant’s open courtyard is a single arrayán tree.

CURRENT SPECIALS AND PROMOTIONS:
· 2 for 1 lime (traditional) margaritas
· 10% discount on all cash payments (does not apply with other promotions)

 
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 Restaurant Week in Puerto Vallarta - Be a Part of the PV Pulse Street Team

One of the biggest festivals in Puerto Vallarta, Restaurant Week, was started back in 2005 by Vallarta Lifestyles as a way to encourage people to try some of PV's best restaurants. Now, entering its sixth year, it's more popular than ever with both locals and visitors.

Every year from May 15 to May 31, a number of prestigious local restaurants offer special three-course menus (with three choices per course) for a fixed price, usually greatly discounted from normal prices (sometimes as much as 50%). This is a great chance for people to try some of the best gourmet food in town without breaking the bank.

This year, there are thirty-one restaurants participating in Restaurant Week

PV Pulse has chosen four of the thirty-one participating restaurants at random, including Si Señor, The River Cafe and Mezzogiorno. The reviews can be found at http://www.pvpulse.com/en/dining/restaurant-week-reviews

PV Pulse offers Puerto Vallarta’s locals and guests to share their Restaurant Week experiences. If you visit any of the participating Restaurant Week restaurants and write a brief review, we'll post it here along with ours. Send reviews to info@pvpulse.com

About PVPulse.com

By creating unique, constantly updated content, including local video and print news, posting reviews and opinions, while enjoying 2260+ fan base on Facebook, PVPulse.com has become the ultimate online guide to Puerto Vallarta, a Mexican resort city.

PR Contact:
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Restaurant Week is here! We look forward to this festival all year, and in celebration, PV Pulse chose four of the thirty-one participating restaurants at random: Si Señor, The River Cafe, Mezzogiorno, and Kaiser Maximilian.  Over two weeks, we visited these four restaurants, wrote brief reviews, and posted them on this page. 

Be a part of the PV Pulse Street Team
Don't just take our word - we want to hear about your Restaurant Week experiences, too.  If you visited any of the participating Restaurant Week restaurants, write a brief review and we'll post it here along with ours.  Send reviews to info@pvpulse.com.

To ensure appropriate content for our readers, we reserve the right to edit reviews for brevity, grammar and punctuation, and content.

STAFF REVIEWS

Kaiser Maximilian

As soon as you walk into Kaiser Maximilian, you feel like you’ve been transported to a cozy European café. The owner has done a great job with the décor, which features big windows, chandeliers, and lots of dark wood.

An interesting thing to note about Kaiser Maximilian during Restaurant Week is that you’re not limited to only three choices per course like most of the other restaurants. We were pleasantly surprised that the special menu featured eight appetizer choices, ten entrée choices, and the entire regular dessert menu (ten choices).

For the appetizer, we first tried the raviolis. They were filled with fennel, prosciutto, and wild mushrooms, and smothered in a bold and creamy tarragon sauce. This dish was rich and delicious, and left us wanting more. We also tried the Caesar salad. The salad came with a few full leaves of Romaine lettuce, a slice of Parmesan cheese, an anchovy, and four crispy potato croutons. The dressing was mild but good.

Next were the entrees. First up was the beef tenderloin. The filet was thick and juicy, perfectly cooked (medium-rare), and served on top of two sauces: a green peppercorn sauce and hollandaise. Served on the side was a “red flannel hash,” which consisted of finely-diced potatoes, beets, and green beans. Our other entrée was the Zwiebelrostbraten, which is beef sirloin pounded flat and covered with Austrian onion rings. This was covered with a gravy that I would guess was made with red wine and onions. On the side, there were tender halved baby potatoes with butter and herbs.

For dessert, we tried the crème brûlée. It was some of the best we’ve ever had. Instead of being served in a small ramekin, it was served in a bigger, shallower bowl, which meant there was more surface area, and more crispy caramelized goodness. The other dessert we tried was actually two-in-one: a plate with Austrian apple pastry and Sacher choclate cake. In the apple pastry, the flaky crust with powdered sugar contrasted wonderfully against the apple filling. The chocolate cake was also good, and unbelievably dense – we certainly didn’t leave hungry!

Now, for the bad. If you read our review of Si Señor (see below), you’ll understand why we were careful about drinks this time around. When the waiter took our order, we simply asked for water. Halfway through the meal, we realized that we were being served Fiji. When the bill came, we were charged about $6 USD for the bottle. Now, don’t get me wrong – the waiter was great, and offered the perfect level of service throughout the meal. I realize that Kaiser Maximilian is a nice restaurant. And I realize that Fiji isn’t cheap. But when the whole purpose of Restaurant Week is to make Vallarta’s top restaurants more economical, something like this feels a bit like a trick.

Overall, our experience at Kaiser Maximilian was a pleasant one – rich and delicious food and great atmosphere.

Mezzogiorno

I think this little restaurant is a hidden treasure. As we arrived, I thought, “Is this the right place?” It’s located all the way at the end of the street. It looks quite small and it’s hard to tell that it’s a restaurant; the front is covered with beautiful flowers and palms, but if I hadn’t noticed the sign I would have thought it was a private home.

Once we entered, we were enchanted with the cozy atmosphere. The dining room had a European cottage feel to it, with several large wood-framed arched windows that opened up to a view of the ocean in front of the tables. You’re so close, it looks like you’re on top of the ocean. There was seating outside on the deck or inside in the air-conditioning.

The staff was very professional and friendly, and there was plenty of help to go around. We were served good bread with olive oil and balsamic vinegar for dipping while we looked over the menu.

I chose the Crostini di Gamberi al Limoncello – a bruschetta with shrimp, shallots, and limoncello – to start with. I thought this sounded like a nice alternative to the traditional bruschetta, and it was excellent! The shrimp was clean and perfectly cooked with a hint of lemony sweetness, and the presentation was appealing.

For my main course, I tried the Polpette al Brandy, which was ground beef and cured ham meatballs in a brandy sauce with capellini pasta. I found the meatballs to be tasty and juicy, and they completed the pasta sauce well. The result was a warm and satisfying meal.

For dessert, I picked the cheesecake. I was disappointed with this one – it was bland and granular. The sugar wasn’t mixed well in the cake, and you could feel it. I was lucky enough to steal a spoonful of my companion’s tiramisu, which was very good. I’d recommend that over the cheesecake any day.

All in all, I would recommend Mezzogiorno, and I will return to dine there again. With the spectacular views and great service in a quiet little restaurant, who needs cheesecake anyway?

The River Cafe

I must say I love the idea of Restaurant Week; I think it’s a perfect way to encourage people to get out and try new restaurants without emptying their wallets.

The first thing I noticed about the River Café was that we were greeted and welcomed into the restaurant even before we reached the entrance. Nestled into the lush gardens alongside the Rio Cuale, this modern restaurant has a setting that showcases the true beauty of Old Town Vallarta. As we were escorted to our table overlooking the river’s edge, we walked past the stage where there was great live music being played. It wasn’t too soft and wasn’t too loud, which created an ambiance that still allowed conversation. There’s a nice bar area where you could sip on a cocktail while enjoying the show.

Our waiter was very attentive and helpful in making good suggestions to enhance our dining experience. It’s nice when you know you’re being taken care of without the getting the sense of hovering.

For my first course, I chose the grilled Thai chicken skewers. This arrived right away and was beautifully displayed with two skewers of chicken on top of a small bed of sprouts, surrounded by artfully drawn lines of different salsas beaming out from the skewers. The chicken itself was well-cooked and moist with a hint of peanut flavor. I really enjoyed trying the different salsas; one was your traditional peanut sauce with just the right hint of spice finishing with a bit of sweetness to please your palate. The second sauce was more of a soy sauce and ginger, and my favorite one was a thicker, darker, spicier blend that was sooo tasty!

For my main course I chose the filet mignon. I thought I knew steak and potatoes but I was surprised by this dish! My thick-cut steak was so tender you could cut it with a fork, which usually isn’t easy when you order it well-done. The mashed potatoes almost stole the show – they were creamy and delicious, blended with different herbs and garlic.

For dessert I had to try the crème brûlée, and it was creamy sweet perfection. With just the right texture and portion, I was fully satisfied with my dining experience.

This is definitely a restaurant I would recommend to anyone and I will absolutely be back to get my taste buds tickled.

Si Señor

The first thing you'll notice when you walk into Si Señor is the atmosphere - the restaurant features high ceilings, warm colors, lots of natural light, and beautiful furniture, light fixtures, decorations, and oil paintings. There's also air conditioning, something that you begin to appreciate this time of year in PV.

Be sure to ask for the Restaurant Week menu - my companion and I were first given the regular menu.

I'm happy to report that the food was very good. As soon as we were seated, we were served a bowl of green, regular, and red chips with three salsas: a mild salsa verde, a medium tomato-based red salsa, and a spicy salsa verde. For the first course, I ordered the crab cake. I got two cakes deep-fried to perfection in a slightly smoky sauce. On the side there was an entire salad with lemon vinaigrette stuffed into a hollowed-out tomato. High points for presentation - I've never seen a salad served like this. My companion's appetizer was a fresh mussel dish with potatoes, peppers, and onions smothered in a very creamy, rich herb sauce.

Between the appetizer and the main course, we were treated to a song by a three-piece mariachi band, led by a very talented harp player. Their unique music was nice - upbeat but relaxing at the same time.

For the entree, my companion had the rancheros shrimp: jumbo shrimp, tomatoes, onions, and Poblano chiles in a very mild tomato sauce. This came with a side of rice and fresh steamed vegetables. My entree was the choice tenderloin beef filet. I must admit, this wasn't quite was I had expected; I was imagining a nice, thick steak, but instead it was thin cuts of beef you'd usually see in fajitas. Nevertheless, most of my misgivings disappeared after my first bite - the filet was tender, juicy, and covered with melted Chihuahua cheese. This dish also came with a side of rice and a side of beans. Both of our entrees were served with fresh, warm tortillas, some of which were a dark blue color, something you don't often see.

For dessert, I ordered the corn pie (pastel de elote) served á la mode. This was my first time trying corn pie, but I had heard rave reviews from others. It's a hard food to describe - the closest I can come is a sweet, corn-flavored cheesecake, but even that's not quite right. For me, the verdict is still out. It was good, but it was such an unfamiliar combination of flavors and textures, I think I need to try it again sometime. My companion got the tres leches ("Three Milks") cake, which was, on the other hand, unequivocally delicious. Beautifully presented with three round cakes sliding off each other, soaked in three milks (condensed milk, evaporated milk, and heavy cream), and topped with whipped cream and a strawberry sauce, the three milks cake was perfect - sweet but not too sweet.

The service was good; both the host and the waiter were very attentive.

One last note: be careful with your drink order! The drinks can be very expensive - my companion and I each ordered one of the night's special drink, called a Luz de Vallarta ("Light of Vallarta"). Together, these two drinks turned out to be $240 pesos, which was almost a third of the bill.

READER REVIEWS

Archie's Wok, by Leza Luna Warkentin

I always like to crow about the fact that my birthday falls during Restaurant Week. I get a wonderful experience at my favourite restaurant, and my husband can add more money to my birthday gift (well, this is what I like to think). This year was no exception, so as soon as the babysitter showed up, we were off to Archie’s Wok, where we make our appearance every May 25.

Being a vegetarian, it is very difficult to take advantage of Restaurant Week, since almost all of the menus include a meat dish. To be honest, it is sometimes disappointing any time of the year to go out for an upscale dinner at many of our beautiful restaurants in town. There are very few options on the menu unless you eat your salad as a main course, or have the chef prepare pasta primavera (again). Not true with Archie’s Wok! There are always delicious and adventurous main courses for vegetarians, and we veggies are grateful!

It only takes a visit or two at Archie’s Wok to feel like a regular, and after years of paying regular visits, we now received a warm welcome from all the staff along with questions about how our kids are doing. We were pleased to see D’Rachel, the resident harpist, already onstage playing beautifully relaxing music that fits in perfectly with the calming decor.

We were immediately offered the Restaurant Week menus along with the regular menus, along with an explanation about the new menu and Restaurant Week. We ordered the East-West bruschetta, which sounds strange in the context of an Asian restaurant, but it worked as all their Asian fusion dishes do. It was on crisp French bread with capers, lime and cherry tomatoes. I heaped on their signature spicy cilantro-based salsa and it was even tastier.

For our main course, I chose the sesame-herb pesto with tofu and mushrooms. It was delicious. Who knew sesame and pesto pasta could be such a great combination? The tofu and the mushrooms picked up the flavours well. I often find pesto dishes much too salty, but this one worked well and I finished my plate. My husband chose the fish cakes with Asian slaw and Chinese black beans. The crispy slaw made a great pairing for the fish cakes. My husband, being Mexican, is always happy when the plate includes a nice serving of beans!

We both chose the flourless chocolate truffle cake with espresso and dark chocolate ganache. I am a girl who likes her chocolate, so this was an easy choice to make. It was the right decision. I do not know how the chef was able to pull off such a rich, fudgy cake without flour, but it really was the crowning touch of the meal.

I guess it’s safe to say I am not a particularly impartial food critic when it comes to Archie’s Wok. This comes as a result, however, of nearly 10 years of flawless service, incredible food and drink, and an ambience perfect for a relaxing night out. Restaurant Week or no, Archie’s always makes a dining experience unique, enjoyable, and worth the cost of a really good babysitter.


Trio, by Mike Heneghan

My wife Corrie and I were celebrating our anniversary, our first as residents of Vallarta, and we wanted to make it a special one. One that strayed from tacos or quesadillas. After hearing many suggestions and wandering down the narrow streets of town, we felt drawn to Trio and walked in. “Reservation, sir? No? Then have a seat at our bar.” Great.

And actually it was. There was a lone, sleek stool waiting for my bride, and while she sipped on a Merlot, we watched the hustle and flow of a very busy dining room. The gentle roar of friends talking, low pleasant music, and plenty of warm laughter made this a room you wanted to linger in. A trio—natch—of musicians plucked and strummed (not wandering, thankfully), one of whom reminded me of Bob Dylan multi-tasking musically, though here the pan flute stood in for Bob’s famous harmonica. Ten minutes later and we were seated.

Corrie and I decided we’d try different items and share, a hallowed tradition amongst seasoned dining couples like ourselves. To start, Corrie ordered the very mellow asparagus soup, while I was treated to risotto with rabbit. Both were tremendous and were much larger than we’d anticipated. This was true for our entrees as well: pork shank and a rich seafood paella. The final third of our meal we broke with form and ordered the same, neither of us being able to resist the warm chocolate cake with two dollops of butter pecan and vanilla ice cream.

As our attentive waiter brought our bill, my wife reached for her purse, which hung from a wooden stand with a slight, musical bow in it. Minor, and unimportant, but the kind of detail which shows that someone wanted Trio to be a special, comfortable place to share. And it was.

 
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 The tortilla is a staple in the Mexican diet. It’s eaten morning, noon, and night with a variety of foods. The tortilla can be used as a wrap, stuffed with anything from guacamole to grilled chicken or steak. Or, you can fry them and have chips which can be dipped or smothered in a delicious sauce and cheese to make a great breakfast dish called chilaquiles. Locals often eat tortillas by rolling them into small logs and using them to push food onto their forks. The ways to use a tortilla are endless, but what’s really interesting is the history.

In Mayan legend dating back to around 10,000 B.C., the tortilla was given to a hungry king by a poor peasant. Excavators have found evidence of the use of a corn cereal around 3,000 B.C. by the native people in the Valle de Tehuacán (in the state of Puebla).
According to Agustín Gaytán, chef and Mexican cuisine historian:

"Sometime about 3,000 B.C., people of the Sierra Madre mountains in Mexico hybridized wild grasses to produce large, nutritious kernels we know as corn. Mexican anthropologist and maize historian Arturo Warman credits the development of corn with the rise of Mesoamerican civilizations such as the Mayans and the Aztecs, which were advanced in art, architecture, math and astronomy. The significance of corn was not lost on indigenous cultures that viewed it as a foundation of humanity. It is revered as the seed of life. According to legend, human beings were made of corn by the Gods. By the time Spaniards reached the shores of what is now Mexico in the 1400s, indigenous Mesoamericans had a sophisticated and flavorful cuisine based on native fruits, game, cultivated beans and corn and domesticated turkeys.”¹

The authentic way to make tortillas from corn is to soak the corn on the cob in lime water to remove the skins from the kernels. Then, you grind the kernals into a dough called masa. Pat a ball of masa the size of a golf ball between your hands until it is a thin disk about the size of a small plate. Place this on a hot grill to cook until heated through and turn over and repeat. Sometimes, the tortilla will puff up before it’s turned. It should remain soft and pliable. At this point, it can be stuffed with whatever your heart’s desire!
The popularity of tortillas has climbed to rival that of white bread. I think the versatility of tortillas has caused them to be used in other cuisines; they aren’t just for Mexican food anymore.

Corn tortillas are still the most popular in central and southern Mexico, and flour tortillas are more commonly used in northern Mexico and the U.S. Even NASA prefers flour tortillas – yep, that’s right – they’ve used flour tortillas on shuttle missions since 1985 to conquer food handling issues, as well as to eliminate bread crumbs getting into delicate equipment in microgravity.

Corn Tortilla Recipe
4 cups masa harina (a special flour)
½ tsp salt
2 ½ cups hot (but not boiling) water

Place the masa harina and the salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.
Pat out small balls into disks and cook on a hot comal for about thirty seconds each side.

Flour Tortilla Recipe
4 cups flour
½ cup shortening
1 tsp salt
1 cup warm water

Mix two cups of the flour, all of the shortening, and the salt until the mixture has the consistency of small crumbles. Add warm water. Mixture will be sticky. Add the remaining flour and knead until dough is pliable and springy. You may not need all of the flour. Let sit covered for a minimum of one hour. Take small portions and form balls. Roll out with rolling pin and cook over medium heat on a cast iron skillet until brown spots form.

1. Fanciulli, Jesse. “The real taste of Mexico.” Greeley Tribune 24 Nov. 2002.

 

In Spanish, salsa literally translates to “sauce,” which means the word can cover a wide range of sauces and condiments. For example, “ketchup” is salsa catsup and “soy sauce” is salsa de soja. Of course, for this article we’re not concerned with ketchup or soy sauce – we want to talk about the salsas that are one of the foundations of Mexican cuisine.

There are countless varieties of salsa in Mexico, and countless ingredients that can be used. Some of the most common ingredients are tomatoes, onions, garlic, cilantro, lime juice, tomatillos, and of course, a wide range of chiles. The following are six of the most common salsas that you’ll see over and over again during your dining adventures in Mexico. A quick note: each of the following salsas can vary in spiciness from completely mild to unbelievably hot, depending on the type and amount of chiles used. When in doubt, you can always ask, “Qué tan picante es?” (“How spicy is it?”).

1. Salsa Mexicana (“Mexican Sauce”) – This is probably the most common salsa in Mexico, and is the one that most closely resembles the salsa sold in jars in the U.S. and Canada. It is uncooked, usually containing hand-chopped tomatoes, onions, cilantro, serrano chiles, lime juice, and salt. When finished, it contains the colors of the Mexican flag – green, white, and red. This type of salsa is also sometimes called pico de gallo (“rooster’s beak”).

2. Salsa Roja (“Red Sauce”) – Basically the same ingredients as salsa mexicana. The difference is that the tomatoes are first roasted, which imparts a smoky flavor, and then everything is pureed, which gives this salsa a much thinner consistency.

3. Salsa Verde (“Green Sauce”) – Tomatillos form the basis of this salsa. Tomatillos are sometimes called “green tomatoes,” but they aren’t actually related to tomatoes. Other ingredients include chiles, onion, cilantro, and lime.

4. Mole – There are many varieties of mole, but the most common is mole poblano, which originated in the town of Puebla. Mole is a thick, rich, dark brown salsa with a very complex flavor. Every cook has her own recipe, and there are hundreds of possible ingredients, but some of the main ones are unsweetened chocolate, multiple kinds of chiles, nuts, onions, garlic, and spices. It’s very time-consuming to make, so outside of restaurants it’s usually cooked on special occasions. It’s often eaten with chicken or turkey, and sometimes pork. The flavor is almost impossible to describe – try it!

5. Salsa Negra (“Black Sauce”) – A cooked salsa using dried chiles (usually chipotles), vegetable oil, and garlic.

6. Salsa Guacamole – The version that’s more familiar to North Americans is the chunkier variety, which uses avocado, tomato, onion, lime, and salt, and is usually eaten with chips. This is eaten in Mexico, too, but there’s also a blended, thinner version using avocado and cilantro. It’s smooth, mild, and is often eaten with fish tacos.

Fermin Ruiz moved to Puerto Vallarta with his family from Mascota, a mountain village about two hours away, when he was six years old. In his youth, he did various jobs in town, such as selling newspapers, shining shoes, and working in restaurants. In 1992, he opened a restaurant of his own, named Café de Olla.

Café de Olla is named after a traditional Mexican coffee, steeped in a clay pot called an olla with cinnamon and unrefined brown sugar. The coffee is delicious, but it’s the restaurant’s food that’s the star. The unbelievable smell of the twice-baked potatoes with cheese on the grill by the front door draws people in, and the generous portions of Mexican and seafood specialties keep them coming back for more.

The fact that the restaurant’s menu has gone virtually unchanged since its opening seventeen years ago is proof that you really can’t go wrong with your order. The signature dish is the combination seafood platter for two, which includes lobster, shrimp, fish, a vegetable, rice, and garlic bread with garlic butter. The barbecued ribs are also popular. If you’re hungry and want to try a wide variety of Mexican classics, try the Mexican platter, which has a chile relleno, a chicken enchilada, a chicken quesadilla, steak, rice, and beans.

Fermin tells us that he thinks the atmosphere of Café de Olla makes it special, and we agree – while you eat, enjoy the bright colors, natural light, and numerous paintings around you.

 
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The indigenous people of Mexico were fermenting alcoholic drinks like pulque for hundreds of years before the Spanish arrived, but beer didn’t appear until it was brought over from Spain in the 16th century.

Beer’s popularity in Mexico didn’t really take off until the mid-1800s, when Swiss and Alsatian immigrants began opening small breweries. In the 1860s, France briefly occupied the country and installed Maximilian I, an Austrian, as the emperor. Maximilian brought his own team of German brewers to Mexico. In 1890, Mexicans Isaac Garza and José Calderón started the first industrial brewery, named Hielo y Cerveza Cuauhtémoc and located in Monterrey.

Today, there are two main corporations that brew beer in Mexico: Grupo Modelo and FEMSA. In Puerto Vallarta as in the rest of Mexico, bars and restaurants sell beer made by one corporation or the other. Although most people think of pilseners like Corona when they think of Mexican beer (their light, crisp tastes pair perfectly with the hot weather and hot food), there are also a range of medium and dark beers available. Below is a list of the major brands with descriptions from the breweries themselves.

Grupo Modelo

• Barrilito – “a lager beer” with a “transparent and bright gold color, good body, clean aroma and refreshing flavor”
• Corona Extra – “a pilsener beer”
• Estrella – “a pilsener beer” with a “light and friendly taste”
• León – “a Munich-type dark beer, with great aroma and body”
• Modelo Especial – “a very different pilsener beer”
• Negra Modela – “a Munich-style beer offering a balanced flavor and delicate aroma of dark malt, caramel and hops”
• Pacífico – “a pilsener, clear beer with a refreshing, smooth taste”
• Victoria – “a Vienna-style beer” with a “delicate aroma of the highest quality malt and hops”

FEMSA

• Bohemia – “distinctive and impeccable taste”
• Bohemia Obscura – “a Vienna type beer, with a full body thanks to the mixture of caramel and toasted malts, which brings out its grain character”
• Carta Blanca – “a Pilsner”
• Dos Equis (XX) Amber – “dark, full body and toasted malt flavor”
• Dos Equis (XX) Lager – “blond in color and easy on the palate”
• Indio – a “uniquely balanced… mildly dark brew”
• Noche Buena – “a dark, full-bodied premium brew with a strong, distinctive flavor.” Only available around Christmas.
• Sol – “a crisp, light-bodied lager” with a “clean, natural taste and smell”
• Superior – a “slightly hoppy lager”
• Tecate – a “medium lager”

 

Mexico is known for the discovery of chocolate, but ask most kids here if they would rather have a chocolate bar or a mango sucker covered with spicy chili sauce, and most would chose the sucker!

The variety of Mexican candy is just about as diverse as Mexican food - sweet, spicy, salty and everything in between.

Tamarind is a tropical fruit used in many different candies here. It can be as simple as a plastic spoon covered with the pulp and sprinkled with chili, to a small container filled with sweetened tamarind that you push through small holes at the top to form spaghetti-like strands of candy.

I love the large, round disks of hardened toffee with peanuts inside (palanquetas). Another favorite is the confectioned peanut powder that is easily recognized by the rose on the wrapper. Called Mazapan, it melts in your mouth!

Dulce de leche, which translates to “sweet milk,” is an equivalent to caramel and is liked by all. It’s most commonly found in suckers, but it’s also used as a topping for ice cream or made into one of the best cakes around.

You can find these treats in any of the little stores around town, or visit one of the larger stores dedicated to Mexican candies for a larger variety.

Don’t forget about the chicle – you can buy this gum from kids that walk on the beach or around the restaurants at night.

Be adventurous and enjoy a Mexican sweet to remember!

Feeling hungry? As you can see, there's no shortage of places to eat in Puerto Vallarta.

Below you'll find our dining map. On the left, there is a listing of restaurants that are marked on the map. Those restaurants with featured articles on pv pulse are highlighted with red markers - click them to read more. To search the list for specific keyword(s), just type those words into the box that says "Filter By Name." And for a 360-degree panoramic view of any location, just click "Street View."

With our accurate, comprehensive set of maps, you'll never get lost in Vallarta again!