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Jorge Chávez
Chief Editor

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

  jclovetronic

De Cántaro Bar y Parrilla

By  Jorge Chávez
Jul. 11, 2018
614 views

Located in the heart of the Romantic Zone, restaurant De Cántaro Bar y Parrilla in Puerto Vallarta opened in November 2017 with the drive, vision and experience of entrepreneur Oliver Applegate, who has forged an effective team with Badir Hazael Padilla, the executive chef of this establishment that has the capacity to pamper up to 130, divided among the spacious terrace, the air-conditioned area and the contemporary bar that contrasts with the natural, organic atmosphere.

Its cuisine is based on the concept “Contemporary Mexican Grill,” merging the best of Mexico’s traditional foods with cosmopolitan gastronomic trends, all grilled over a wood fire and prepared with high-quality national ingredients.

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. Everything starts with the protein, a young chicken split in half and deboned and then marinated with chimichurri sauce (made with salsa macha, parsley, oregano, thyme, garlic and olive oil), Dijon mustard, crushed rat-tail chile, lemon juice, salt from Colima and pepper. Then it is grilled along with slices of eggplant, zucchini, carrot, Portobello, asparagus and cherry tomato. Finally, it is served on a base of jasmine rice and garnished with onion and lentil sprouts, as well as baby spinach oil and balsamic reduction.

To accompany it, the barman prepared us a Cantarito, a traditional Mexican drink made with natural orange, lime and grapefruit juices, grapefruit soda, 400 Conejos mezcal (served with a bull’s horn, in the traditional way) and the house’s secret ingredient. This delicious mixture is served on the rocks in a cantarito de barro (small earthen jar), which is rimmed with salt and Tajín chile and garnished with a slice of grapefruit. To contribute to the conservation of the environment, De Cántaro Bar y Parrilla uses 100 percent biodegradable straws made of avocado pits and only when the client requests them.

Throughout the month of July 2018, De Cántaro Bar y Parrilla will offer 2×1 margaritas and a 50 percent discount on the BBQ Spareribs, which take 48 hours to prepare, as the first day they are marinated in a mixture of herbs and the next day they are seared at high heat and smoked with fruit wood. Then a confit of vegetables is added and they are wrapped in a banana leaf and cooked for four more hours. The BBQ sauce has an exquisite touch of mezcal and raicilla.

Restaurant De Cántaro Bar y Parrilla in Puerto Vallarta
Basilio Badillo 219, Emiliano Zapata
Monday through Sunday, from 8:00am to 11:00pm
Reservations suggested at (322) 688-2159
Facebook: @DeCantaroPuertoVallarta

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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.

Jorge Chávez
Chief Editor

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

  jclovetronic

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