Seafood feasts by the beach, regional tacos stuffed with carne asada, mezcal and raicilla cocktails, and more of Puerto Vallarta’s best dishes
Puerto Vallarta prides itself as being “the friendliest city in the world,” and hospitality runs through many locals’ veins. But the city of about half a million residents existed long beforestarted attracting visitors. Unlike many other vapid coastal tourist destinations, Vallarta has a strong regional culinary identity.
A day of dining for a typical Pata Salada usually involves going out to eat tostadas piled high with ceviche molido during the hottest hours of the day and then quenching the ensuing thirst with a fermented drink like tuba or tejuino in the afternoon. At night, the options are endless.
Paola Briseño-González is a cooking writer and recipe developer from Puerto Vallarta based in Los Angeles, California.
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