Puerto Vallarta

Framed by the majestic mountains of the Sierra Madre Occidental and the turquoise blue waters of the Pacific, Puerto Vallarta is a magical place where the mountains, rivers and the Pacific Ocean come together to give life to this paradise of beautiful landscapes. Known as the most traditional beach in Mexico for its historic center and the friendliness of its inhabitants, this municipality invites us to tour the Malecon, iconic icon of the city, not only because it is next to the sea and offers beautiful views of the bay. , but because in its route it concentrates a great variety of restaurants, bars, art galleries, jewelers, shops, sculptures and attractions that make it the preferred place. Los Muertos Pier is a fun mix of old and new, traditional and modern; Located within one of the most popular beaches, it is an excellent place to relax, have a beer and watch the sunsets.

Puerto Vallarta is a Mexican city and port located in the state of Jalisco, in the entity's Costa Sierra Occidental Region, just 196km from Guadalajara, the state capital. Along with the municipality of Bahía de Banderas in the state of Nayarit, it forms the Metropolitan Zone of Puerto Vallarta, making it the second most populated of both states. It is currently one of the main tourist destinations in Mexico.
Puerto Vallarta, previously called Las Peñas, was founded at the independent time, on December 12, 1851, by Guadalupe Sánchez Torres, his wife Ambrosia Carrillo and some friends such as Cenobio Joya, Apolonio de Robles, Cleofas Peña and Martín Andrade, among others. , who gave it the name of Las Peñas de Santa María de Guadalupe for being that day dedicated to the Virgin. On June 5, 1918, it received the name of Puerto Vallarta, in honor of Ignacio Luis Vallarta, former governor of the state.

Between 1980 and 1990 the population of the port grew along with the number of national and foreign tourists, due to this the construction of the Marina Vallarta began, the development would finally include a school, condominiums, a residential site, a shopping center and large properties. hotel. The works began in 1986 and by 1990 the Navy was in full swing. The project was basically finished by 1993, earlier than planned. On May 31, 1996, the Puerto Vallarta Mixed Tourism Fund was created to promote the destination internationally. The collective efforts of the fund, hotels and restaurants, free agents, tour operators, and environmental stewards turned things around and Puerto Vallarta began to gain a position among world-class beach destinations.

Unlike Cancun, Ixtapa and the other destinations of the National Fund for Tourism Promotion, its tourist development was not planned. It is currently the second most important economic zone in the state of Jalisco and one of the main tourist destinations in Mexico and the fourth most important beach center.

Listed as “the gourmet city”, it contains six of the ten best haute cuisine restaurants in Mexico and is home to two renowned culinary festivals, Restaurant Week in May and the Gourmet Festival.

Due to its privileged geographical location in the Bay of Banderas, it blends the typical products of the sea with those of the mountains, creating the authentic culinary wealth of Puerto Vallarta. Dishes such as pregnant fish, oysters in their shells, corn, ceviches, shaken fish, ax callus, etc., are part of the typical cuisine of Vallarta.

You can enjoy in the magnificent gourmet restaurants where it is possible to taste haute cuisine, but you can also try some of the authentic delicacies of the area in the palapas of the beach restaurants or thanks to the street vendors, while you relax sunbathing, without having to get away from the beach.

Ceviche: It is a very popular dish and consists of marinated meat, usually fish, shellfish, or both, in citrus dressings.

Pregnant fish: the name is a deformation of roasted fish, since that is what it is, exquisite pieces of fish, usually dogfish or marlin, smeared with lemon, roasted on the coals and seasoned with huichol sauce. Sometimes fish can be substituted for shrimp.

Shrimp Pozole: it is a tasty stew made with dried shrimp, small shrimp, pozole corn, ancho and guajillo chiles and spices. It is accompanied with lettuce, onion, radishes, cream and lemons.

Bumpy fish:

The base of this dish is Pargo, a typical fish of the Mediterranean and the Atlantic, although it can be prepared with any fish. The fish is cut in half, spread with a sauce with different ingredients (in Vallarta, huichol sauce is usually used for marinating), and put on a press to roast and turn. As a garnish, white rice and tortillas, along with a spicy tomato sauce. It is delicious and ideal to share with the family.