After a morning of thrilling water sports adventures at Costa Sur Resort & Spa in Puerto Vallarta, Jalisco, Mexico, we had a delicious lunch on the hotel’s Sunset Terrace, where we had a pretty view of the ocean to pair with the lovely romance-inspired courses from Chef Alejandro Vega.
The hotel, located in the Zona Hotelera Sur (South Hotel Zone) section of Puerto Vallarta has a very desirable location by the water, and has a private beach with a sheltered lagoon. During a trip to Puerto Vallarta in late April 2014, we visited Costa Sur Resort & Spa where we had a water sports day pass to spend the morning at the resort taking a paddleboard lesson, followed by time on the water kayaking and later snorkeling. After having worked up an appetite from our "mini-triathlon" of adventures, we had a wonderful al fresco lunch where we sat at a table under a large market umbrella and had a view of the ocean. (See Adventures section)
Debra and Edward enjoying lunch at Costa Sur Resort & Spa
Puerto Vallarta is renowned as a destination wedding location, and with a theme of romance as a focus, our table was attractively decorated with menus tucked inside folded purple napkins tied with white ribbon set on square gold charger plates. A profusion of fresh flowers including pink roses, pink, purple, and white daisies, white edged pink carnations, and mixed greenery overflowed from the multitude of pretty white wire birdcages and vases grouped down the center of the table, and shells with our names handwritten in gold were a sweet souvenir.
Flower Arrangements
Our lunch began with Seafood Fantasy, which was a trio of different ceviches including shrimp, octopus, and scallops artistically presented on split coconut shells, and accompanied by a shrimp empanada, a cone of mixed greens tucked into a cucumber disk, and a cilantro based dipping sauce. Ceviche is a very popular dish in Puerto Vallarta, and Chef Alejandro Vega’s was absolutely delicious with a fresh taste of the sea. The shrimp empanada was spicy shrimp filling inside a tender, flaky pastry that melted in your mouth.
Seafood Fantasy Ceviches
For a palate cleanser, there was Mandarin Sorbet paired with a touch of mint, followed by our main course of Shrimp Mixiotes and Beef Tenderloin, which were shrimp marinated in red spices and wrapped in a banana leaf accompanied by Beef Tenderloin served with potatoes au gratin and grilled asparagus. This was another attractively presented course that showcased Chef Alejandro Vega’s creativity.
Mandarin Sorbet
Shrimp Mixiotes and Beef Tenderloin
As a final nod to romance, for dessert there was Passion Fruit Mousse artistically presented in the center of the plate, garnished with a tiny dollop of crème Chantilly, a blackberry, a tiny mint leaf, and a tuile cookie spiral with a trio of delectable heart-shaped fruit coulis of mango, kiwi, and strawberry rimming the plate.
Passion Fruit Mousse
Costa Sur Resort & Spa has two restaurants; La Cascada is open daily from 8:00 am until 10:00 pm and serves breakfast, lunch, and dinner. The Sea Horse Snack Bar is open daily from 11:00 am until 5:00 pm.
Table Setting for Lunch
Read about our adventures learning to paddle board in the Adventures section, and get a tasty ceviche recipe from Chef Alejandro Vega in the Chefs’ Recipes section to tempt your palate into visiting Puerto Vallarta and dining at the restaurant.
Costa Sur Resort & Spa
Carretera a Barra de Navidad Km 4.5
Zona Hotelera Sur
48310 Puerto Vallarta, Jalisco
Mexico
Telephone: +52-322-226-8050
Toll Free US: +1-866-921-0126
Toll Free MX: 01-800-504-7090
Fax: +52-322-221-5155
Email: reservations@costasurpuertovallarta.com
Website: www.CostaSurPuertoVallarta.com
Facebook: www.Facebook.com/CostaSurResort
Please read other articles on Puerto Vallarta, Mexico in the Hotels and Resorts, Restaurants, Spas, Chefs’ Recipes, and Gastronomy sections.
For information on visiting Puerto Vallarta, please visit the website: www.VisitPuertoVallarta.com
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© June 2014. Luxury Experience. www.LuxuryExperience.com All rights reserved.
