 We took a wonderful cooking class at the restaurant, El Arrayan, located in the downtown (Centro) section of Puerto Vallarta, Jalisco, Mexico, where we learned to make traditional Mexican dishes. This pretty little restaurant owned by Carmen E. Porras, is warm and inviting with its colorful chairs, open courtyard where an arrayan tree grows, and sacred Huichol artwork grace the walls. Chef Alfonso V. Corona is the talent in the kitchen. The restaurant graciously shares a taste of El Arrayan with recipes for Sopitos Villa de Álvarez, Cochinita Pibil (Pork in Achiote and Banana Leaf Stew), and Flan de Cajeta.
|
|
Read more...
|
|
 Chef Ejecutivo y Gerente de A&B Juan Luis Rúelas Almazán de Casa Velas en Puerto Vallarta, Jalisco, México comparte gentilmente un delicioso sabor del restaurante con sus recetas para Cubo de Sandia, Arugula con Queso Fetta, Mandarina y Vinagreta de Cassis, y Huachinaguito y Langostino Adobado al Pibil. Buen Provecho!
|
|
Read more...
|
|
Executive Chef and A&B Manager Juan Luis Rúelas Almazán of Casa Velas en Puerto Vallarta, Jalisco, Mexico graciously shares his culinary vision and a delicious taste of the restaurant with his recipes for Watermelon, Arugula, Feta Cheese, Mandarin Salad with Cassis Vinaigrette, and Snapper and Langoustine Adobo Pibil Style. Bon Appetit!
|
|
Read more...
|
|
| |
|
 Chef Roberto Chávez Oviedo de River Café en Puerto Vallarta, Jalisco, México comparte gentilmente un delicioso sabor del restaurante con sus recetas para Tiradito de Pulpo, Pesca del Día, Camarones del Pacifico y Atún Quimixto.
|
|
Read more...
|
|
Chef Roberto Chavéz Oviedo of the River Café in Puerto Vallarta, Jalisco, Mexico shares his passion for cooking and creating an "experiencia única" (unique experience) for the restaurant's guests. The River Café is owned by Evangeline Sánchez and her husband Margarito Larios, and managed by son Steven Larios Reynolds. Chef Roberto Chavéz Oviedo graciously shares a taste of the River Café with his reecipes for Octopus Tiradito, Fish of the Day, Pacific Shrimp, and Tuna Quimixto. Buen Provecho!
|
|
Read more...
|
|
 While we were in Puerto Vallarta, Jalisco, Mexico, we had a delicious lunch on the Sunset Terrace at Costa Sur Resort & Spa, located in the Zona Hotelera Sur (South Hotel Zone) section of the city, and asked Chef Alejandro Vega if he would share his delicious recipe for Seafood Ceviche Vallarta Style, which he graciously does. As they say in Mexico, Buon Provecho!
|
|
Read more...
|
|
 Entrevista e recetas por Chef Ejecutivo Vidal Mezela Noh de Sky Restaurante - Grand Miramar Puerto Vallarta, Jalisco, Mexico. Conocimos Chef Vidal Mezela Noh y tuvo la oportunidad de experimentar su cocina de inspiración durante un viaje a Puerto Vallarta, México a finales de abril 2014. Él comparte generosamente sus recetas para Atún Sellado Servido Con Salsa de Soya Dulce y Mar y Tierra acompañado con papa gratinada y espárragos con dos salsas, salsa de cuatro pimientos y salsa de ajo rostizado al hinojo. Buen Provecho!
|
|
Read more...
|
|
|
|
 Award-winning Chef Enrique Olvera Figueras of La Purificadora Restaurant at the La Purificadora Hotel en Puebla located in Puebla, Mexico shares a delicious taste of México with his recipes for Sea Bass "Cebiche" and "Esquites" with Mayonnaise Gelatin.
|
|
Read more...
|
|
|
 Mole Poblano, a rich and spicy sauce that is made with chocolate, chile peppers, tomatoes, onions, garlic and plantains, is one of the most famous recipes of Cocina Poblana (Pueblan Cuisine), and Chef Alonso Hernández of the restaurant Sacristia de la Compañía at the Mesón Sacristía de la Compañía in Puebla, Mexico graciously shares his delicious recipe that is sure to make you want to book a trip to Puebla immediately to taste the other famous dishes of the region.
|
|
Read more...
|
|
|
 Chef Riccardo Bertazzoni and Chef Stefano Dal Ben of the Italian restaurant Di Vino by the Glass Bar in Playa del Carmen bring a delicious taste of Italy to the Riviera Maya, Mexico.
|
|
Read more...
|
|
|
Recettas por Chef Riccardo Bertazzoni y Chef Stefano Dal Ben de Di Vino by the Glass Bar, Riviera Maya, Mexico.
|
|
Read more...
|
|
|
 Executive Chef Santiago Kantun of Xtabay Restaurant at Ceiba del Mar Beach & Spa Resort in the Riviera Maya, Mexico shares an exciting taste of the region with his recipes for a sumptuous four-course menu.
|
|
Read more...
|
|
|
 Entrevista e recettas por Chef Ejecutivo Javier Viramontes de Las Brisas Ixtapa, Ixtapa-Zihuatanejo, Mexico.
|
|
Read more...
|
|
|
Executive Chef Javier Viramontes at Las Brisas Ixtapa in Ixtapa-Zihuatanejo, Mexico shares his culinary vision and tantalizing seafood recipes that showcase the bounty of Ixtapa-Zihuatanejo.
|
|
Read more...
|
|
|
 Executive Chef Yann Giacomoni of Le Meriden Cancun Resort & Spa is in the Chefs' Recipes Spotlight.
|
|
Read more...
|
|
|
Recetas por Chef Yann Giacomoni de Le Meridien Cancun Resort & Spa en Espanol.
|
|
Read more...
|
|
|
