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WHAT TO EAT IN PUERTO VALLARTA
Dining in Puerto Vallarta is always a great experience.
With over 400 restaurants to choose from, offering every kind of cuisine you could possible imagine.
The seafood is always impeccably fresh and expertly prepared. In this destination you can find renowned chefs whohave transformed the typical dishes in gourmet creations.
Try the grilled red snapper and shrimp and lobster ceviche, or the "mojo de ajo," the local garlic sauce. And don’t forget the native “pozole” and “birria”. There are other dishes like: “Pescado Embarazado”, (pregnant fish) grilled fish on a stick covered with and served with Huichol sauce made with cascabel peppers, cumin, salt and vinegar; the fish can be replace for shrimp. Other dishes you can enjoy in Vallarta are: the fish “ceviche”, the shrimp “pozole” and the “pescado zarandeado”, is a signature dish; it is often Pargo but some times Snook or Red Snapper can also be used, the fish is marinated with lemon juice, garlic, soy sauce and lime and then butterflied and grilled over an open fire.
Have a shot of tequila, Mexican style: put a generous pinch of salt in your mouth, bite a lime, and drink the shot in one gulp. If tequila is not your drink, go for the Sangrita, Jalisco’s own.
Gastronomy and typical cuisine in Puerto Vallarta
“Pezcado Zarandeado” Puerto Vallarta style Recipe
Ingredients:
- 1 butterflied fish (Huachinango or Snapper)
- 1 clove of garlic
- ¼ huichol salsa
- 4 tablespoon “macha” salsa
- 1 tomato
- ¼ cup extra virgin olive oil
- ¼ cup apple vinegar
- salt to taste
- pepper
Directions:
Mix the garlic with the huichol salsa and the macha salsa, the salt, the pepper and the olive oil. Marinate the fish with this mixture.
Cut the tomato in slices and stuffed the fish. The tomato is cut into thin slices and stuffed the fish with the tomato.
Use a grilling basket to hold the fish and place it, skin down on the fire Cook for about 10 minutes, then turn it over for another 10 minutes. When the fish is cooked, brush with extra virgin olive oil and carefully peel it away from the grilling basket.
Serve immediately with thinly sliced lettuce, tomato avocado, lime juice, vinegar and salt.
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