Foodie Report

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San Angel

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Vallarta Lifestyles Releases its 2018 October &#8211; December Edition

Must-Do&#8217;s on Your First Visit to Puerto Vallarta

Hacienda San Ángel Gourmet Reopens for the Season

Vitea Oceanfront Bistro is an artistic Art Deco, casual restaurant offering an excellent combination of fresh, healthy and exquisite dishes.

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Vitea Oceanfront Bistro

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A European dish with a distinguished Mexican touch.

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Served on Poblano chile and spinach mirror sauce, the Cauliflower-Goat Cheese Gratin is one of the most popular specialties at Vitea.

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Vitea Oceanfront Bistro is an artistic Art Deco, casual restaurant opened in 2004.

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Ulf Henriksson, chef and owner of Vitea Oceanfront Bistro.

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Puerto Vallarta: A Stage for the Urban Arts

OPA! Celebrating the Greek Cuisine

Vitea: A Beachfront Art Deco Bistro

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Chile en Nogada.

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Sweet habanero pepper.

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Xtreme Sales Summit 2018 is Coming to Nuevo Vallarta

5 Beaches in Vallarta · Nayarit with Beautiful Crystal-Clear Water to Swim

Café des Artistes and Tuna Blanca Serve Chiles en Nogada for the Season

Florencio Reyes and his mentor, Thierry Blouet.

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Florencio Reyes, 26, is originally from San Luis Potosí and has lived in Puerto Vallarta for the past seven years.

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Florencio Reyes, Thierry Blouet and Lara Castellón.

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Copa Airlines Connects Vallarta · Nayarit with Panama and South America

Historic Center of Puerto Vallarta Named Cultural Heritage Site

Thierry Blouet Trophy Winner Will Represent Mexico at International Contest

Located in the heart of the Puerto Vallarta’s Romantic Zone, Di Vino Dante is a fusion of art, wine, cocktails and exquisite food.

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Di Vino Dante

Shrimp in Garlic-Chile Sauce, a typical tapa whose main ingredients are shrimps, butter, olive oil, pepper and a slice of real lemon.

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Shrimp is carefully served to offer an exquisite tapa.

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Di Vino Dante is a fusion of art, wine, cocktails and exquisite food.

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Mar y Tierra: a main dish full of art and exquisite ingredients.

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Grandma’s Rules: a combination of ingredients and aromas.

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The drink is served carefully in a special little bottle with crushed ice.

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Hugo Alarcón and Gena Guarniere, manager and owner of Divino Dante.

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Dan Rodríguez and Enrique Rodríguez, bartender and chef of Di Vino Dante.

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Puerto Vallarta Nominated for the Food and Travel Reader Awards

Punta de Mita Designer Launches Line of Swimwear

Di Vino Dante: A Fusion of Art, Wine, Cocktails and Exquisite Food

News

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Chef Memo Wulff.

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Chef Ulf Henriksson.

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Chef Hugo Ahumada.

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Izquierda a derecha: Thierry Blouet, Joel Ornelas y Ulf Henriksson.

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Izquierda a derecha: Thierry Blouet, Joel Ornelas y Ulf Henriksson. 

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Ice Cream: A Refreshing Must for the Summer

10 of Mexico’s Cleanest Beaches are Located in Puerto Vallarta

Local Chefs Celebrate First Puerto Vallarta’s Centennial

Warique Restaurant - The best South American cuisine in Puerto Vallarta

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Shrimps Mofongo at Warique Restaurant in Puerto Vallarta

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Fabián Reyes and Christian Florek, owners of Warique Restaurant 

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Fabián Reyes and Christian Florek, owners of Warique Restaurant

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Chef Eddy Aguilar of Warique Restaurant

Pupusa Warique at Warique Restaurant in Puerto Vallarta

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The Banana-based dough serves as an edible glass for the Shrimp Mofongo

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The shrimp is served with a sweet coconut sauce at Warique Restaurant

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Camarones Mofongo at Warique Restaurant in Puerto Vallarta

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Warique Torte at Warique Restaurant in Puerto Vallarta

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Ingredients for the Pisco Sour at Warique Restaurant

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Pisco Sour cocktail at Warique Restaurant in Puerto Vallarta

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Banderas Bay Marlin and Tuna Fishing Tournament

Warique Restaurant: Central & South American cuisine in Puerto Vallarta

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Chocolate and Cocktails Festival.

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Dan Dimey Rodríguez.

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Chocolate & Cocktails Festival

Hand-Painted Signs in Puerto Vallarta: An Ancient Art Present on the Streets and Facades

La Revista: 18 years broadcasting the Puerto Vallarta’s cultural scene

Chocolate & Cocktails Festival Kicks Off in Puerto Vallarta and Punta de Mita

The cuisine of the restaurant De Cántaro Bar y Parrilla in Puerto Vallarta is based on the concept “Contemporary Mexican Grill.”

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Restaurant De Cántaro Bar y Parrilla in Puerto Vallarta

A young chicken marinated with chimichurri sauce.

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De Cántaro Bar y Parrilla

The concept “Contemporary Mexican Grill,” merges the best of Mexico’s traditional foods with cosmopolitan gastronomic trends.

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Slices of eggplant, zucchini, carrot, Portobello, asparagus and cherry tomato.

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The chicken is served on a base of jasmine rice and garnished with onion and lentil sprouts.

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Medio Pollo (Half Chicken), a dish that stands out for its exquisite flavor and preparation.

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Cantarito is made with natural orange, lime and grapefruit juices, grapefruit soda, mezcal and the house’s secret ingredient.

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Medio Pollo (Half Chicken) accompanied by a Cantarito.

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Our hosts: chef Badir Hazael Padilla and Oliver Applegate.

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<p>During our visit to the restaurant De Cántaro Bar y Parrilla in Puerto Vallarta, our hosts prepared the Medio Pollo (Half Chicken), a dish that stands out for its exquisite flavor and preparation. To accompany it, the barman prepared us a Cantarito, a traditional Mexican drink.</p>
