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Lix

Calle Basilio Badillo, 168C, Puerto Vallarta, Jalisco.
322 172 2258 or 322 168 1746

 lix-pv.com 

Luxury artisan ice cream parlor, handmade in Vallarta.
Incredible, Unique FLAVORS …. ginger, roasted cherries ‘n chocolate and salted caramel ‘n pecans – good ol’ fashioned milkshakes and sundaes. Mouth-watering frozen bananas filled with salted caramel, cherry, peanut butter, or nutella – then dipped in our natural belgian chocolate and rolled in pecan chips. Frozen European chocolate bars dipped in milk or dark Belgian chocolates, then drizzled with pecans.
The decadent chocolate in this parlor (in the ice cream, fudge topping, enrobing the bananas, frozen chocolate bar) is all from Lix’s sister store, Xocodiva belgian artisan chocolate.
Summer hours right now are 2-11.  Summer Siesta September-October 19th.
Regular Hours are 12-11pm.
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Testimonials
Roberto Castellanos
Director
Novamar Insurance Mexico

"Since we started the company we have advertised in Vallarta Lifestyles, a publication that is considered ‘Puerto Vallarta’s Magazine’ by the quality of its images, content and staff, unique characteristics that encouraged us to say: ‘We have to be in Vallarta Lifestyles’. We know that this magazine is a reference for the target market that we are looking for and we know that being there gives us prestige.”
William Carballo
Chef-owner
Barcelona Tapas

“We, who advertise in Vallarta Lifestyles, are people that invest in our businesses, because we keep our presence in the market. It is and it has always been a beautiful and elegant magazine. Thanks to it, we have clients in a direct or indirect way.”
Claire Guarniere
Owner
Galleria Dante

“One of the biggest benefits of advertising in Vallarta Lifestyles is that a lot of readers keep it as a bible. People have arrived to our gallery looking for the pieces that are in the advertisements published 5 or 6 years ago, and that’s really valuable for us. Besides being an excellent magazine where is possible to find the newest in the destination, it is a publication dedicated to the public we want to reach and keep.”
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