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Jorge Chávez
Chief Editor

A fan of docuseries and a food lover who is always in search of coexisting with Mother Nature.

  jclovetronic
moc.s1709522594gamxe1709522594m@zev1709522594ahc.e1709522594groj1709522594

Azul · Botanas del Mar: A Blend of Sea and Mediterranean Flavors

By  Jorge Chávez
Apr. 11, 2023
631 views

Headed by Vallarta chef Hugo Chávez, Azul · Botanas del Mar restaurant opened its doors on April 2021 with the aim of offering a concept that blends the best of Mediterranean gastronomy with Italian trends and our destination’s traditional seafood cuisine.

With a seating capacity of 120 diners distributed both in the outdoor terrace and the indoor facilities, Azul · Botanas del Mar dishes are mostly prepared with Mexican ingredients: “Practically, our snacks are based in carpaccios, whether tuna, octopus and/or salmon. Likewise, our favorite seafood and fish are mussels, shrimp, octopus, squid, tuna and marlin,” says Chávez.

During our visit to Azul · Botanas del Mar, chef Hugo Chávez cooked the Botana Especial (Special Snack), which is a dish prepared specially for each client. On this occasion, it consisted of a blend of fresh tuna, shrimp, octopus and scallops.

Then, he presented the Botana Princesa (Princess Snack), one of the most representative of this Puerto Vallarta restaurant: “This snack is prepared with tuna carpaccio, as well as fresh tuna cubes, boiled shrimp and raw shrimp. It is served with zarandeado mussels, zarandeado shrimp and a zarandeado tentacle of octopus previously grilled. This dish is topped with a shell of callo de hacha.”

As a main dish, Chávez prepared the Aguachile de Rib Eye: “After having cooked the meat over charcoal, it is served on a bed of avocado mayonnaise. It is accompanied with some zarandeado shrimp and decorated with breaded shrimp with a roasted garlic and chipotle dressing. It is topped with a black aguachile made of chiltepín tatemado.”

The Passion Fruit Mezcalita is an excellent cocktail to enjoy with these specialties: “This drink is fresh and combines very well with each of our dishes prepared with seafood.”

Before concluding, Chávez commented: “In addition to the flavors and originality of our dishes, what identifies us are the fresh seafood in each of our preparations.”

Azul · Botanas del Mar
Av. Francisco Villa 656, La Vena
Facebook: @Azul Botanas del Mar

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Jorge Chávez
Chief Editor

A fan of docuseries and a food lover who is always in search of coexisting with Mother Nature.

  jclovetronic
moc.s1709522594gamxe1709522594m@zev1709522594ahc.e1709522594groj1709522594

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