Cocktail Recipes, Spirits, and Local Bars

Finding the Real Zarandeado

Finding the Real Zarandeado

If I wake up with a slight hangover and hear both Spanish and Québécois being spoken at the same time, I know I’m back in Puerto Vallarta, at my friends’ condo in The Marina District — my home away from home — or at least I wish it was. Of course there’s nothing wrong with a couple of weeks in Mexico to cure the middle-of-winter blues every year, and P.V. It’s the perfect mix of sun, sand, and surf — a sparkling city of 300,000 wedged between the lush green mountains and the Bay of Banderas. Known mainly as a tropical beach-resort, it’s also a paradise for food-lovers, with myriad offerings at every price point, from crazy expensive to crazy cheap — and I like cheap, although my friends who live there told me long ago to never buy a taco that costs less than 10 pesos (about 56 cents), for obvious reasons.

There’s a beach just west of the Puerto Vallarta airport heading towards Nayarit that’s a little out of the way, but if you’re a food-lover like me, it’s well worth a visit, and actually part of my annual ritual. It’s called Boca de Tomates beach, and to get there you have to drive down a long, god-forsaken dirt road that runs through the middle of a crocodile sanctuary operated by The University of Guadalajara. Along the way you can stop off and see the crocs, all about 12 feet long and separated from their adoring public by nothing more than a rusty chain-link fence. I recommend viewing them from the car, because crocodiles are food-lovers too. We heard from a friend that the road was even worse than usual this year — terribly washed out from the storms last winter — so we walked there on a sunny Sunday afternoon, taking our sweet time, strolling the two miles or so along the beach, and stopping to talk to the guy that runs the sea turtle nursery, with the dogs running wild through the surf the whole way.

Forget about the hassle, once you get to Boca de Tomates, you’re greatly rewarded with three “illegal” zarandeado restaurants that somehow popped up on state-owned property decades ago. Zarandeado translates from Spanish a few different ways, but in this case it means “flipped,” because the featured dish is a marinated fish that is put in a grill basket and cooked halfway before getting turned. Completely self-sufficient, these restaurants rely on ice for refrigeration, generators for electricity, and propane and wood for cooking in elaborate, improvised kitchens with sand floors and thatched roofs. The most famous of these restaurants is Sabino’s, where the founder Ron Sabino claimed to have invented the style, although Tino’s in Nayarit and downtown Vallarta makes the same claim. These days every mom and pop restaurant in Vallarta carries something zarandeado-style thanks to one mention by Rick Bayless on his cooking show last year.

The Boca de Tomates zarandeado restaurants are packed on the weekends with families out for an afternoon together. Don’t be surprised if you are the only non-local, just go with the flow; everyone is really friendly, even if you’re snapping photos, like me. It’s a terrifically-fun experience, dining at the long wooden tables draped with colorful plastic cloths set out in neat rows under palapas that stretch down to the beach. Waves crash as waiters bring micheladas for the hungover (yours truly), buckets of beer, margaritas, and huge platters of food, all served family style. As we snack on great ceviche, pickled vegetables, salsas, chips, and guacamole, everyone is waiting for the specialty of the house: grilled Huachinango Zarandeado. Here’s the drill: You grab your beer and walk in the hot sand back to the open-air kitchen to choose your just-caught fish from a cooler. (Tip: A two-kilo snapper is plenty big enough for eight.) A smiling lady weighs it out for you. One guy scales it and guts it, and the women remove the backbone, score it, and smear it with the marinade. Then the men grill it over a wood fire and the waiters serve it with an oil-based mulato chile sauce that is to die for. You can hang all day, eating and drinking, for roughly $20 USD per person, tip included. Make sure to save room for a slice of fresh coconut pie from Jonnie the Pie Guy, who hawks his pies up and down the beach all afternoon shouting, “Pie, pie, pie!”

For me, there is nothing like Vallarta in season, especially the Boca de Tomates experience when the huachinango is caught that morning and grilled over a wood fire, bones and all. Whether you call it pargo in Spain, huachinango in Mexico, or snapper in the states, zarandeado tastes the same — fabulously oily, smoky flesh that simply melts in your mouth, and you can dazzle your friends with this easy-to-make recipe. Serve this with beans from the pot, rice, and good tortillas — corn, of course, since it’s a taste of southern Mexico you’re after.

Using this recipe, you can make your own zarandeado at home.


Finding the Real Zarandeado - Recipes

One of the Lenten traditions that still prevail, although not the only one, is to abstain from eating meat. This is why, in addition to the season&rsquos traditional foods such as chiles rellenos (stuffed peppers) or capirotada (a fresher version of fruitcake), in this region of the Mexican Pacific we indulge in dishes based on fish or seafood.

If you&rsquore wondering what Holy Week tastes like in the Riviera Nayarit, this is the best time to find out. We invite you to taste the following delicacies:

1. Pescado Zarandeado

Of course, in the Riviera Nayarit the pescado zarandeado (grilled fish) is one of the treats enjoyed during Holy Week (and every day of the year)&mdashthis is the signature dish of the state of Nayarit. This delicacy is prepared preferably with red snapper or guachinango fish over mesquite firewood. The original recipe called for mangrove firewood, but today that is prohibited. The recipe calls for seasoning the fish with local spices and garnishing with tomato and cucumber slices. The most traditional restaurants serve it on a banana leaf, accompanied by handmade tortillas and a special spicy sauce&mdasha real treat!

2. Oyster sopes

These sopes (small fried tortillas with pinched edges, topped with filling) became famous thanks to chef Betty Vazquez, the Riviera Nayarit&rsquos Gastronomy Ambassador, as they&rsquore a traditional dish from the port of San Blas. Generally prepared in the small restaurants located in the Main Square, they went from a typical street treat, also known as garnacha, to renowned restaurants, such as El Delfin at the Garza Canela or the W Mexico City hotels.

3. Tlaxtihuil or Tixtihuil

Tlaxtihuil or Tixtihuil is a traditional food whose recipe has remained unchanged to this day. Cooks make it with fresh shrimp, corn dough ground in a metate (grinding stone), pasilla chile, water, oregano, and salt then serve it with freshly made tortillas and lime juice. This dish is served in the northern part of the Riviera Nayarit, mainly on the Island of Mexcaltitán. If you visit that region during these days, don&rsquot hesitate to order it.

4. Shrimp a la Cucaracha

Although the name is not very pleasant, the truth is this dish is delicious. All you need is some good fresh shrimp and a spicy red sauce. The original ones are prepared with the typical Salsa Huichol, originally from Nayarit. They are so crunchy they can be eaten in their shells they are spicy, but not too spicy. Crunch, crunch!

5. Banana bread

Our alternative to the popular capirotada (a version of is banana bread, which originated in the picturesque port of San Blas. It is a spongy and exquisite dessert with a recipe passed down from generation to generation. Although the bread is considered typical of the port, where you can get the famous &ldquoJuan Bananas&rdquo recipe, you can now enjoy it in most of the destination&rsquos coastal towns.

6. Dried Shrimp Tortitas

These shrimp tortitas (patties) are among the most popular dishes during Holy Week and Easter and can be sampled in traditional Mexican restaurants. The recipe is prepared with a red broth of guajillo chile, chipotle, tomato, garlic, and onion, to which they add fried dried shrimp tortitas. Tender nopales (paddle cactus) previously cooked in water with salt, onion and garlic, are added to the broth. The result is intense, with all the flavor and fragrance of the sea.

7. Fish Chicharrón

Don&rsquot leave the Riviera Nayarit without trying chicharrón de pescado (&ldquofish crackling&rdquo), although initially from Santa María del Oro, in the center of Nayarit, can be found on the coast in almost every seafood restaurant. Chicharrón is almost always prepared with tilapia fish coated with a secret mixture of flour and spices and fried until golden brown and crispy. The fish is eaten in tacos, with freshly made tortillas and a spicy sauce.

We&rsquore pretty sure you worked up an appetite. Which dishes from the list have you tried already?

The Riviera Nayarit is a safe destination. Hotels, restaurants, and tourist establishments follow all the health protocols established by the Federal Government&rsquos Ministry of Health and operate at the allowed capacities. Access to the beaches is limited. Be a responsible tourist: wear your mask and keep your distance.

The Riviera Nayarit Convention and Visitors Bureau (CVB) and the Bahía de Banderas Hotel and Motel Association (AHMBB) work tirelessly to jointly promote the region with the support of the Government of the State of Nayarit through its Tourism Promotion Trust (Fiprotur).

Read the original and see all the photos at Riviera Nayarit.

We invite you to add your charity or supporting organizations' news stories and coming events to PVAngels so we can share them with the world. Do it now!

You Can Make a Difference

If you would like to donate directly to the non-profits in Puerto Vallarta and Riviera Nayarit, here are some suggestions you may want to consider to help our local communities in this time of greatest need.

Local News

Discover Vallarta-Nayarit

Banderas Bay offers 34 miles of incomparable coastline in the states of Jalisco and Nayarit, and is home to Puerto Vallarta and Riviera Nayarit's many great destinations.


Finding the Real Zarandeado - Recipes

One of the Lenten traditions that still prevail, although not the only one, is to abstain from eating meat. This is why, in addition to the season&rsquos traditional foods such as chiles rellenos (stuffed peppers) or capirotada (a fresher version of fruitcake), in this region of the Mexican Pacific we indulge in dishes based on fish or seafood.

If you&rsquore wondering what Holy Week tastes like in the Riviera Nayarit, this is the best time to find out. We invite you to taste the following delicacies:

1. Pescado Zarandeado

Of course, in the Riviera Nayarit the pescado zarandeado (grilled fish) is one of the treats enjoyed during Holy Week (and every day of the year)&mdashthis is the signature dish of the state of Nayarit. This delicacy is prepared preferably with red snapper or guachinango fish over mesquite firewood. The original recipe called for mangrove firewood, but today that is prohibited. The recipe calls for seasoning the fish with local spices and garnishing with tomato and cucumber slices. The most traditional restaurants serve it on a banana leaf, accompanied by handmade tortillas and a special spicy sauce&mdasha real treat!

2. Oyster sopes

These sopes (small fried tortillas with pinched edges, topped with filling) became famous thanks to chef Betty Vazquez, the Riviera Nayarit&rsquos Gastronomy Ambassador, as they&rsquore a traditional dish from the port of San Blas. Generally prepared in the small restaurants located in the Main Square, they went from a typical street treat, also known as garnacha, to renowned restaurants, such as El Delfin at the Garza Canela or the W Mexico City hotels.

3. Tlaxtihuil or Tixtihuil

Tlaxtihuil or Tixtihuil is a traditional food whose recipe has remained unchanged to this day. Cooks make it with fresh shrimp, corn dough ground in a metate (grinding stone), pasilla chile, water, oregano, and salt then serve it with freshly made tortillas and lime juice. This dish is served in the northern part of the Riviera Nayarit, mainly on the Island of Mexcaltitán. If you visit that region during these days, don&rsquot hesitate to order it.

4. Shrimp a la Cucaracha

Although the name is not very pleasant, the truth is this dish is delicious. All you need is some good fresh shrimp and a spicy red sauce. The original ones are prepared with the typical Salsa Huichol, originally from Nayarit. They are so crunchy they can be eaten in their shells they are spicy, but not too spicy. Crunch, crunch!

5. Banana bread

Our alternative to the popular capirotada (a version of is banana bread, which originated in the picturesque port of San Blas. It is a spongy and exquisite dessert with a recipe passed down from generation to generation. Although the bread is considered typical of the port, where you can get the famous &ldquoJuan Bananas&rdquo recipe, you can now enjoy it in most of the destination&rsquos coastal towns.

6. Dried Shrimp Tortitas

These shrimp tortitas (patties) are among the most popular dishes during Holy Week and Easter and can be sampled in traditional Mexican restaurants. The recipe is prepared with a red broth of guajillo chile, chipotle, tomato, garlic, and onion, to which they add fried dried shrimp tortitas. Tender nopales (paddle cactus) previously cooked in water with salt, onion and garlic, are added to the broth. The result is intense, with all the flavor and fragrance of the sea.

7. Fish Chicharrón

Don&rsquot leave the Riviera Nayarit without trying chicharrón de pescado (&ldquofish crackling&rdquo), although initially from Santa María del Oro, in the center of Nayarit, can be found on the coast in almost every seafood restaurant. Chicharrón is almost always prepared with tilapia fish coated with a secret mixture of flour and spices and fried until golden brown and crispy. The fish is eaten in tacos, with freshly made tortillas and a spicy sauce.

We&rsquore pretty sure you worked up an appetite. Which dishes from the list have you tried already?

The Riviera Nayarit is a safe destination. Hotels, restaurants, and tourist establishments follow all the health protocols established by the Federal Government&rsquos Ministry of Health and operate at the allowed capacities. Access to the beaches is limited. Be a responsible tourist: wear your mask and keep your distance.

The Riviera Nayarit Convention and Visitors Bureau (CVB) and the Bahía de Banderas Hotel and Motel Association (AHMBB) work tirelessly to jointly promote the region with the support of the Government of the State of Nayarit through its Tourism Promotion Trust (Fiprotur).

Read the original and see all the photos at Riviera Nayarit.

We invite you to add your charity or supporting organizations' news stories and coming events to PVAngels so we can share them with the world. Do it now!

You Can Make a Difference

If you would like to donate directly to the non-profits in Puerto Vallarta and Riviera Nayarit, here are some suggestions you may want to consider to help our local communities in this time of greatest need.

Local News

Discover Vallarta-Nayarit

Banderas Bay offers 34 miles of incomparable coastline in the states of Jalisco and Nayarit, and is home to Puerto Vallarta and Riviera Nayarit's many great destinations.


Finding the Real Zarandeado - Recipes

One of the Lenten traditions that still prevail, although not the only one, is to abstain from eating meat. This is why, in addition to the season&rsquos traditional foods such as chiles rellenos (stuffed peppers) or capirotada (a fresher version of fruitcake), in this region of the Mexican Pacific we indulge in dishes based on fish or seafood.

If you&rsquore wondering what Holy Week tastes like in the Riviera Nayarit, this is the best time to find out. We invite you to taste the following delicacies:

1. Pescado Zarandeado

Of course, in the Riviera Nayarit the pescado zarandeado (grilled fish) is one of the treats enjoyed during Holy Week (and every day of the year)&mdashthis is the signature dish of the state of Nayarit. This delicacy is prepared preferably with red snapper or guachinango fish over mesquite firewood. The original recipe called for mangrove firewood, but today that is prohibited. The recipe calls for seasoning the fish with local spices and garnishing with tomato and cucumber slices. The most traditional restaurants serve it on a banana leaf, accompanied by handmade tortillas and a special spicy sauce&mdasha real treat!

2. Oyster sopes

These sopes (small fried tortillas with pinched edges, topped with filling) became famous thanks to chef Betty Vazquez, the Riviera Nayarit&rsquos Gastronomy Ambassador, as they&rsquore a traditional dish from the port of San Blas. Generally prepared in the small restaurants located in the Main Square, they went from a typical street treat, also known as garnacha, to renowned restaurants, such as El Delfin at the Garza Canela or the W Mexico City hotels.

3. Tlaxtihuil or Tixtihuil

Tlaxtihuil or Tixtihuil is a traditional food whose recipe has remained unchanged to this day. Cooks make it with fresh shrimp, corn dough ground in a metate (grinding stone), pasilla chile, water, oregano, and salt then serve it with freshly made tortillas and lime juice. This dish is served in the northern part of the Riviera Nayarit, mainly on the Island of Mexcaltitán. If you visit that region during these days, don&rsquot hesitate to order it.

4. Shrimp a la Cucaracha

Although the name is not very pleasant, the truth is this dish is delicious. All you need is some good fresh shrimp and a spicy red sauce. The original ones are prepared with the typical Salsa Huichol, originally from Nayarit. They are so crunchy they can be eaten in their shells they are spicy, but not too spicy. Crunch, crunch!

5. Banana bread

Our alternative to the popular capirotada (a version of is banana bread, which originated in the picturesque port of San Blas. It is a spongy and exquisite dessert with a recipe passed down from generation to generation. Although the bread is considered typical of the port, where you can get the famous &ldquoJuan Bananas&rdquo recipe, you can now enjoy it in most of the destination&rsquos coastal towns.

6. Dried Shrimp Tortitas

These shrimp tortitas (patties) are among the most popular dishes during Holy Week and Easter and can be sampled in traditional Mexican restaurants. The recipe is prepared with a red broth of guajillo chile, chipotle, tomato, garlic, and onion, to which they add fried dried shrimp tortitas. Tender nopales (paddle cactus) previously cooked in water with salt, onion and garlic, are added to the broth. The result is intense, with all the flavor and fragrance of the sea.

7. Fish Chicharrón

Don&rsquot leave the Riviera Nayarit without trying chicharrón de pescado (&ldquofish crackling&rdquo), although initially from Santa María del Oro, in the center of Nayarit, can be found on the coast in almost every seafood restaurant. Chicharrón is almost always prepared with tilapia fish coated with a secret mixture of flour and spices and fried until golden brown and crispy. The fish is eaten in tacos, with freshly made tortillas and a spicy sauce.

We&rsquore pretty sure you worked up an appetite. Which dishes from the list have you tried already?

The Riviera Nayarit is a safe destination. Hotels, restaurants, and tourist establishments follow all the health protocols established by the Federal Government&rsquos Ministry of Health and operate at the allowed capacities. Access to the beaches is limited. Be a responsible tourist: wear your mask and keep your distance.

The Riviera Nayarit Convention and Visitors Bureau (CVB) and the Bahía de Banderas Hotel and Motel Association (AHMBB) work tirelessly to jointly promote the region with the support of the Government of the State of Nayarit through its Tourism Promotion Trust (Fiprotur).

Read the original and see all the photos at Riviera Nayarit.

We invite you to add your charity or supporting organizations' news stories and coming events to PVAngels so we can share them with the world. Do it now!

You Can Make a Difference

If you would like to donate directly to the non-profits in Puerto Vallarta and Riviera Nayarit, here are some suggestions you may want to consider to help our local communities in this time of greatest need.

Local News

Discover Vallarta-Nayarit

Banderas Bay offers 34 miles of incomparable coastline in the states of Jalisco and Nayarit, and is home to Puerto Vallarta and Riviera Nayarit's many great destinations.


Finding the Real Zarandeado - Recipes

One of the Lenten traditions that still prevail, although not the only one, is to abstain from eating meat. This is why, in addition to the season&rsquos traditional foods such as chiles rellenos (stuffed peppers) or capirotada (a fresher version of fruitcake), in this region of the Mexican Pacific we indulge in dishes based on fish or seafood.

If you&rsquore wondering what Holy Week tastes like in the Riviera Nayarit, this is the best time to find out. We invite you to taste the following delicacies:

1. Pescado Zarandeado

Of course, in the Riviera Nayarit the pescado zarandeado (grilled fish) is one of the treats enjoyed during Holy Week (and every day of the year)&mdashthis is the signature dish of the state of Nayarit. This delicacy is prepared preferably with red snapper or guachinango fish over mesquite firewood. The original recipe called for mangrove firewood, but today that is prohibited. The recipe calls for seasoning the fish with local spices and garnishing with tomato and cucumber slices. The most traditional restaurants serve it on a banana leaf, accompanied by handmade tortillas and a special spicy sauce&mdasha real treat!

2. Oyster sopes

These sopes (small fried tortillas with pinched edges, topped with filling) became famous thanks to chef Betty Vazquez, the Riviera Nayarit&rsquos Gastronomy Ambassador, as they&rsquore a traditional dish from the port of San Blas. Generally prepared in the small restaurants located in the Main Square, they went from a typical street treat, also known as garnacha, to renowned restaurants, such as El Delfin at the Garza Canela or the W Mexico City hotels.

3. Tlaxtihuil or Tixtihuil

Tlaxtihuil or Tixtihuil is a traditional food whose recipe has remained unchanged to this day. Cooks make it with fresh shrimp, corn dough ground in a metate (grinding stone), pasilla chile, water, oregano, and salt then serve it with freshly made tortillas and lime juice. This dish is served in the northern part of the Riviera Nayarit, mainly on the Island of Mexcaltitán. If you visit that region during these days, don&rsquot hesitate to order it.

4. Shrimp a la Cucaracha

Although the name is not very pleasant, the truth is this dish is delicious. All you need is some good fresh shrimp and a spicy red sauce. The original ones are prepared with the typical Salsa Huichol, originally from Nayarit. They are so crunchy they can be eaten in their shells they are spicy, but not too spicy. Crunch, crunch!

5. Banana bread

Our alternative to the popular capirotada (a version of is banana bread, which originated in the picturesque port of San Blas. It is a spongy and exquisite dessert with a recipe passed down from generation to generation. Although the bread is considered typical of the port, where you can get the famous &ldquoJuan Bananas&rdquo recipe, you can now enjoy it in most of the destination&rsquos coastal towns.

6. Dried Shrimp Tortitas

These shrimp tortitas (patties) are among the most popular dishes during Holy Week and Easter and can be sampled in traditional Mexican restaurants. The recipe is prepared with a red broth of guajillo chile, chipotle, tomato, garlic, and onion, to which they add fried dried shrimp tortitas. Tender nopales (paddle cactus) previously cooked in water with salt, onion and garlic, are added to the broth. The result is intense, with all the flavor and fragrance of the sea.

7. Fish Chicharrón

Don&rsquot leave the Riviera Nayarit without trying chicharrón de pescado (&ldquofish crackling&rdquo), although initially from Santa María del Oro, in the center of Nayarit, can be found on the coast in almost every seafood restaurant. Chicharrón is almost always prepared with tilapia fish coated with a secret mixture of flour and spices and fried until golden brown and crispy. The fish is eaten in tacos, with freshly made tortillas and a spicy sauce.

We&rsquore pretty sure you worked up an appetite. Which dishes from the list have you tried already?

The Riviera Nayarit is a safe destination. Hotels, restaurants, and tourist establishments follow all the health protocols established by the Federal Government&rsquos Ministry of Health and operate at the allowed capacities. Access to the beaches is limited. Be a responsible tourist: wear your mask and keep your distance.

The Riviera Nayarit Convention and Visitors Bureau (CVB) and the Bahía de Banderas Hotel and Motel Association (AHMBB) work tirelessly to jointly promote the region with the support of the Government of the State of Nayarit through its Tourism Promotion Trust (Fiprotur).

Read the original and see all the photos at Riviera Nayarit.

We invite you to add your charity or supporting organizations' news stories and coming events to PVAngels so we can share them with the world. Do it now!

You Can Make a Difference

If you would like to donate directly to the non-profits in Puerto Vallarta and Riviera Nayarit, here are some suggestions you may want to consider to help our local communities in this time of greatest need.

Local News

Discover Vallarta-Nayarit

Banderas Bay offers 34 miles of incomparable coastline in the states of Jalisco and Nayarit, and is home to Puerto Vallarta and Riviera Nayarit's many great destinations.


Finding the Real Zarandeado - Recipes

One of the Lenten traditions that still prevail, although not the only one, is to abstain from eating meat. This is why, in addition to the season&rsquos traditional foods such as chiles rellenos (stuffed peppers) or capirotada (a fresher version of fruitcake), in this region of the Mexican Pacific we indulge in dishes based on fish or seafood.

If you&rsquore wondering what Holy Week tastes like in the Riviera Nayarit, this is the best time to find out. We invite you to taste the following delicacies:

1. Pescado Zarandeado

Of course, in the Riviera Nayarit the pescado zarandeado (grilled fish) is one of the treats enjoyed during Holy Week (and every day of the year)&mdashthis is the signature dish of the state of Nayarit. This delicacy is prepared preferably with red snapper or guachinango fish over mesquite firewood. The original recipe called for mangrove firewood, but today that is prohibited. The recipe calls for seasoning the fish with local spices and garnishing with tomato and cucumber slices. The most traditional restaurants serve it on a banana leaf, accompanied by handmade tortillas and a special spicy sauce&mdasha real treat!

2. Oyster sopes

These sopes (small fried tortillas with pinched edges, topped with filling) became famous thanks to chef Betty Vazquez, the Riviera Nayarit&rsquos Gastronomy Ambassador, as they&rsquore a traditional dish from the port of San Blas. Generally prepared in the small restaurants located in the Main Square, they went from a typical street treat, also known as garnacha, to renowned restaurants, such as El Delfin at the Garza Canela or the W Mexico City hotels.

3. Tlaxtihuil or Tixtihuil

Tlaxtihuil or Tixtihuil is a traditional food whose recipe has remained unchanged to this day. Cooks make it with fresh shrimp, corn dough ground in a metate (grinding stone), pasilla chile, water, oregano, and salt then serve it with freshly made tortillas and lime juice. This dish is served in the northern part of the Riviera Nayarit, mainly on the Island of Mexcaltitán. If you visit that region during these days, don&rsquot hesitate to order it.

4. Shrimp a la Cucaracha

Although the name is not very pleasant, the truth is this dish is delicious. All you need is some good fresh shrimp and a spicy red sauce. The original ones are prepared with the typical Salsa Huichol, originally from Nayarit. They are so crunchy they can be eaten in their shells they are spicy, but not too spicy. Crunch, crunch!

5. Banana bread

Our alternative to the popular capirotada (a version of is banana bread, which originated in the picturesque port of San Blas. It is a spongy and exquisite dessert with a recipe passed down from generation to generation. Although the bread is considered typical of the port, where you can get the famous &ldquoJuan Bananas&rdquo recipe, you can now enjoy it in most of the destination&rsquos coastal towns.

6. Dried Shrimp Tortitas

These shrimp tortitas (patties) are among the most popular dishes during Holy Week and Easter and can be sampled in traditional Mexican restaurants. The recipe is prepared with a red broth of guajillo chile, chipotle, tomato, garlic, and onion, to which they add fried dried shrimp tortitas. Tender nopales (paddle cactus) previously cooked in water with salt, onion and garlic, are added to the broth. The result is intense, with all the flavor and fragrance of the sea.

7. Fish Chicharrón

Don&rsquot leave the Riviera Nayarit without trying chicharrón de pescado (&ldquofish crackling&rdquo), although initially from Santa María del Oro, in the center of Nayarit, can be found on the coast in almost every seafood restaurant. Chicharrón is almost always prepared with tilapia fish coated with a secret mixture of flour and spices and fried until golden brown and crispy. The fish is eaten in tacos, with freshly made tortillas and a spicy sauce.

We&rsquore pretty sure you worked up an appetite. Which dishes from the list have you tried already?

The Riviera Nayarit is a safe destination. Hotels, restaurants, and tourist establishments follow all the health protocols established by the Federal Government&rsquos Ministry of Health and operate at the allowed capacities. Access to the beaches is limited. Be a responsible tourist: wear your mask and keep your distance.

The Riviera Nayarit Convention and Visitors Bureau (CVB) and the Bahía de Banderas Hotel and Motel Association (AHMBB) work tirelessly to jointly promote the region with the support of the Government of the State of Nayarit through its Tourism Promotion Trust (Fiprotur).

Read the original and see all the photos at Riviera Nayarit.

We invite you to add your charity or supporting organizations' news stories and coming events to PVAngels so we can share them with the world. Do it now!

You Can Make a Difference

If you would like to donate directly to the non-profits in Puerto Vallarta and Riviera Nayarit, here are some suggestions you may want to consider to help our local communities in this time of greatest need.

Local News

Discover Vallarta-Nayarit

Banderas Bay offers 34 miles of incomparable coastline in the states of Jalisco and Nayarit, and is home to Puerto Vallarta and Riviera Nayarit's many great destinations.


Finding the Real Zarandeado - Recipes

One of the Lenten traditions that still prevail, although not the only one, is to abstain from eating meat. This is why, in addition to the season&rsquos traditional foods such as chiles rellenos (stuffed peppers) or capirotada (a fresher version of fruitcake), in this region of the Mexican Pacific we indulge in dishes based on fish or seafood.

If you&rsquore wondering what Holy Week tastes like in the Riviera Nayarit, this is the best time to find out. We invite you to taste the following delicacies:

1. Pescado Zarandeado

Of course, in the Riviera Nayarit the pescado zarandeado (grilled fish) is one of the treats enjoyed during Holy Week (and every day of the year)&mdashthis is the signature dish of the state of Nayarit. This delicacy is prepared preferably with red snapper or guachinango fish over mesquite firewood. The original recipe called for mangrove firewood, but today that is prohibited. The recipe calls for seasoning the fish with local spices and garnishing with tomato and cucumber slices. The most traditional restaurants serve it on a banana leaf, accompanied by handmade tortillas and a special spicy sauce&mdasha real treat!

2. Oyster sopes

These sopes (small fried tortillas with pinched edges, topped with filling) became famous thanks to chef Betty Vazquez, the Riviera Nayarit&rsquos Gastronomy Ambassador, as they&rsquore a traditional dish from the port of San Blas. Generally prepared in the small restaurants located in the Main Square, they went from a typical street treat, also known as garnacha, to renowned restaurants, such as El Delfin at the Garza Canela or the W Mexico City hotels.

3. Tlaxtihuil or Tixtihuil

Tlaxtihuil or Tixtihuil is a traditional food whose recipe has remained unchanged to this day. Cooks make it with fresh shrimp, corn dough ground in a metate (grinding stone), pasilla chile, water, oregano, and salt then serve it with freshly made tortillas and lime juice. This dish is served in the northern part of the Riviera Nayarit, mainly on the Island of Mexcaltitán. If you visit that region during these days, don&rsquot hesitate to order it.

4. Shrimp a la Cucaracha

Although the name is not very pleasant, the truth is this dish is delicious. All you need is some good fresh shrimp and a spicy red sauce. The original ones are prepared with the typical Salsa Huichol, originally from Nayarit. They are so crunchy they can be eaten in their shells they are spicy, but not too spicy. Crunch, crunch!

5. Banana bread

Our alternative to the popular capirotada (a version of is banana bread, which originated in the picturesque port of San Blas. It is a spongy and exquisite dessert with a recipe passed down from generation to generation. Although the bread is considered typical of the port, where you can get the famous &ldquoJuan Bananas&rdquo recipe, you can now enjoy it in most of the destination&rsquos coastal towns.

6. Dried Shrimp Tortitas

These shrimp tortitas (patties) are among the most popular dishes during Holy Week and Easter and can be sampled in traditional Mexican restaurants. The recipe is prepared with a red broth of guajillo chile, chipotle, tomato, garlic, and onion, to which they add fried dried shrimp tortitas. Tender nopales (paddle cactus) previously cooked in water with salt, onion and garlic, are added to the broth. The result is intense, with all the flavor and fragrance of the sea.

7. Fish Chicharrón

Don&rsquot leave the Riviera Nayarit without trying chicharrón de pescado (&ldquofish crackling&rdquo), although initially from Santa María del Oro, in the center of Nayarit, can be found on the coast in almost every seafood restaurant. Chicharrón is almost always prepared with tilapia fish coated with a secret mixture of flour and spices and fried until golden brown and crispy. The fish is eaten in tacos, with freshly made tortillas and a spicy sauce.

We&rsquore pretty sure you worked up an appetite. Which dishes from the list have you tried already?

The Riviera Nayarit is a safe destination. Hotels, restaurants, and tourist establishments follow all the health protocols established by the Federal Government&rsquos Ministry of Health and operate at the allowed capacities. Access to the beaches is limited. Be a responsible tourist: wear your mask and keep your distance.

The Riviera Nayarit Convention and Visitors Bureau (CVB) and the Bahía de Banderas Hotel and Motel Association (AHMBB) work tirelessly to jointly promote the region with the support of the Government of the State of Nayarit through its Tourism Promotion Trust (Fiprotur).

Read the original and see all the photos at Riviera Nayarit.

We invite you to add your charity or supporting organizations' news stories and coming events to PVAngels so we can share them with the world. Do it now!

You Can Make a Difference

If you would like to donate directly to the non-profits in Puerto Vallarta and Riviera Nayarit, here are some suggestions you may want to consider to help our local communities in this time of greatest need.

Local News

Discover Vallarta-Nayarit

Banderas Bay offers 34 miles of incomparable coastline in the states of Jalisco and Nayarit, and is home to Puerto Vallarta and Riviera Nayarit's many great destinations.


Finding the Real Zarandeado - Recipes

One of the Lenten traditions that still prevail, although not the only one, is to abstain from eating meat. This is why, in addition to the season&rsquos traditional foods such as chiles rellenos (stuffed peppers) or capirotada (a fresher version of fruitcake), in this region of the Mexican Pacific we indulge in dishes based on fish or seafood.

If you&rsquore wondering what Holy Week tastes like in the Riviera Nayarit, this is the best time to find out. We invite you to taste the following delicacies:

1. Pescado Zarandeado

Of course, in the Riviera Nayarit the pescado zarandeado (grilled fish) is one of the treats enjoyed during Holy Week (and every day of the year)&mdashthis is the signature dish of the state of Nayarit. This delicacy is prepared preferably with red snapper or guachinango fish over mesquite firewood. The original recipe called for mangrove firewood, but today that is prohibited. The recipe calls for seasoning the fish with local spices and garnishing with tomato and cucumber slices. The most traditional restaurants serve it on a banana leaf, accompanied by handmade tortillas and a special spicy sauce&mdasha real treat!

2. Oyster sopes

These sopes (small fried tortillas with pinched edges, topped with filling) became famous thanks to chef Betty Vazquez, the Riviera Nayarit&rsquos Gastronomy Ambassador, as they&rsquore a traditional dish from the port of San Blas. Generally prepared in the small restaurants located in the Main Square, they went from a typical street treat, also known as garnacha, to renowned restaurants, such as El Delfin at the Garza Canela or the W Mexico City hotels.

3. Tlaxtihuil or Tixtihuil

Tlaxtihuil or Tixtihuil is a traditional food whose recipe has remained unchanged to this day. Cooks make it with fresh shrimp, corn dough ground in a metate (grinding stone), pasilla chile, water, oregano, and salt then serve it with freshly made tortillas and lime juice. This dish is served in the northern part of the Riviera Nayarit, mainly on the Island of Mexcaltitán. If you visit that region during these days, don&rsquot hesitate to order it.

4. Shrimp a la Cucaracha

Although the name is not very pleasant, the truth is this dish is delicious. All you need is some good fresh shrimp and a spicy red sauce. The original ones are prepared with the typical Salsa Huichol, originally from Nayarit. They are so crunchy they can be eaten in their shells they are spicy, but not too spicy. Crunch, crunch!

5. Banana bread

Our alternative to the popular capirotada (a version of is banana bread, which originated in the picturesque port of San Blas. It is a spongy and exquisite dessert with a recipe passed down from generation to generation. Although the bread is considered typical of the port, where you can get the famous &ldquoJuan Bananas&rdquo recipe, you can now enjoy it in most of the destination&rsquos coastal towns.

6. Dried Shrimp Tortitas

These shrimp tortitas (patties) are among the most popular dishes during Holy Week and Easter and can be sampled in traditional Mexican restaurants. The recipe is prepared with a red broth of guajillo chile, chipotle, tomato, garlic, and onion, to which they add fried dried shrimp tortitas. Tender nopales (paddle cactus) previously cooked in water with salt, onion and garlic, are added to the broth. The result is intense, with all the flavor and fragrance of the sea.

7. Fish Chicharrón

Don&rsquot leave the Riviera Nayarit without trying chicharrón de pescado (&ldquofish crackling&rdquo), although initially from Santa María del Oro, in the center of Nayarit, can be found on the coast in almost every seafood restaurant. Chicharrón is almost always prepared with tilapia fish coated with a secret mixture of flour and spices and fried until golden brown and crispy. The fish is eaten in tacos, with freshly made tortillas and a spicy sauce.

We&rsquore pretty sure you worked up an appetite. Which dishes from the list have you tried already?

The Riviera Nayarit is a safe destination. Hotels, restaurants, and tourist establishments follow all the health protocols established by the Federal Government&rsquos Ministry of Health and operate at the allowed capacities. Access to the beaches is limited. Be a responsible tourist: wear your mask and keep your distance.

The Riviera Nayarit Convention and Visitors Bureau (CVB) and the Bahía de Banderas Hotel and Motel Association (AHMBB) work tirelessly to jointly promote the region with the support of the Government of the State of Nayarit through its Tourism Promotion Trust (Fiprotur).

Read the original and see all the photos at Riviera Nayarit.

We invite you to add your charity or supporting organizations' news stories and coming events to PVAngels so we can share them with the world. Do it now!

You Can Make a Difference

If you would like to donate directly to the non-profits in Puerto Vallarta and Riviera Nayarit, here are some suggestions you may want to consider to help our local communities in this time of greatest need.

Local News

Discover Vallarta-Nayarit

Banderas Bay offers 34 miles of incomparable coastline in the states of Jalisco and Nayarit, and is home to Puerto Vallarta and Riviera Nayarit's many great destinations.


Finding the Real Zarandeado - Recipes

One of the Lenten traditions that still prevail, although not the only one, is to abstain from eating meat. This is why, in addition to the season&rsquos traditional foods such as chiles rellenos (stuffed peppers) or capirotada (a fresher version of fruitcake), in this region of the Mexican Pacific we indulge in dishes based on fish or seafood.

If you&rsquore wondering what Holy Week tastes like in the Riviera Nayarit, this is the best time to find out. We invite you to taste the following delicacies:

1. Pescado Zarandeado

Of course, in the Riviera Nayarit the pescado zarandeado (grilled fish) is one of the treats enjoyed during Holy Week (and every day of the year)&mdashthis is the signature dish of the state of Nayarit. This delicacy is prepared preferably with red snapper or guachinango fish over mesquite firewood. The original recipe called for mangrove firewood, but today that is prohibited. The recipe calls for seasoning the fish with local spices and garnishing with tomato and cucumber slices. The most traditional restaurants serve it on a banana leaf, accompanied by handmade tortillas and a special spicy sauce&mdasha real treat!

2. Oyster sopes

These sopes (small fried tortillas with pinched edges, topped with filling) became famous thanks to chef Betty Vazquez, the Riviera Nayarit&rsquos Gastronomy Ambassador, as they&rsquore a traditional dish from the port of San Blas. Generally prepared in the small restaurants located in the Main Square, they went from a typical street treat, also known as garnacha, to renowned restaurants, such as El Delfin at the Garza Canela or the W Mexico City hotels.

3. Tlaxtihuil or Tixtihuil

Tlaxtihuil or Tixtihuil is a traditional food whose recipe has remained unchanged to this day. Cooks make it with fresh shrimp, corn dough ground in a metate (grinding stone), pasilla chile, water, oregano, and salt then serve it with freshly made tortillas and lime juice. This dish is served in the northern part of the Riviera Nayarit, mainly on the Island of Mexcaltitán. If you visit that region during these days, don&rsquot hesitate to order it.

4. Shrimp a la Cucaracha

Although the name is not very pleasant, the truth is this dish is delicious. All you need is some good fresh shrimp and a spicy red sauce. The original ones are prepared with the typical Salsa Huichol, originally from Nayarit. They are so crunchy they can be eaten in their shells they are spicy, but not too spicy. Crunch, crunch!

5. Banana bread

Our alternative to the popular capirotada (a version of is banana bread, which originated in the picturesque port of San Blas. It is a spongy and exquisite dessert with a recipe passed down from generation to generation. Although the bread is considered typical of the port, where you can get the famous &ldquoJuan Bananas&rdquo recipe, you can now enjoy it in most of the destination&rsquos coastal towns.

6. Dried Shrimp Tortitas

These shrimp tortitas (patties) are among the most popular dishes during Holy Week and Easter and can be sampled in traditional Mexican restaurants. The recipe is prepared with a red broth of guajillo chile, chipotle, tomato, garlic, and onion, to which they add fried dried shrimp tortitas. Tender nopales (paddle cactus) previously cooked in water with salt, onion and garlic, are added to the broth. The result is intense, with all the flavor and fragrance of the sea.

7. Fish Chicharrón

Don&rsquot leave the Riviera Nayarit without trying chicharrón de pescado (&ldquofish crackling&rdquo), although initially from Santa María del Oro, in the center of Nayarit, can be found on the coast in almost every seafood restaurant. Chicharrón is almost always prepared with tilapia fish coated with a secret mixture of flour and spices and fried until golden brown and crispy. The fish is eaten in tacos, with freshly made tortillas and a spicy sauce.

We&rsquore pretty sure you worked up an appetite. Which dishes from the list have you tried already?

The Riviera Nayarit is a safe destination. Hotels, restaurants, and tourist establishments follow all the health protocols established by the Federal Government&rsquos Ministry of Health and operate at the allowed capacities. Access to the beaches is limited. Be a responsible tourist: wear your mask and keep your distance.

The Riviera Nayarit Convention and Visitors Bureau (CVB) and the Bahía de Banderas Hotel and Motel Association (AHMBB) work tirelessly to jointly promote the region with the support of the Government of the State of Nayarit through its Tourism Promotion Trust (Fiprotur).

Read the original and see all the photos at Riviera Nayarit.

We invite you to add your charity or supporting organizations' news stories and coming events to PVAngels so we can share them with the world. Do it now!

You Can Make a Difference

If you would like to donate directly to the non-profits in Puerto Vallarta and Riviera Nayarit, here are some suggestions you may want to consider to help our local communities in this time of greatest need.

Local News

Discover Vallarta-Nayarit

Banderas Bay offers 34 miles of incomparable coastline in the states of Jalisco and Nayarit, and is home to Puerto Vallarta and Riviera Nayarit's many great destinations.


Finding the Real Zarandeado - Recipes

One of the Lenten traditions that still prevail, although not the only one, is to abstain from eating meat. This is why, in addition to the season&rsquos traditional foods such as chiles rellenos (stuffed peppers) or capirotada (a fresher version of fruitcake), in this region of the Mexican Pacific we indulge in dishes based on fish or seafood.

If you&rsquore wondering what Holy Week tastes like in the Riviera Nayarit, this is the best time to find out. We invite you to taste the following delicacies:

1. Pescado Zarandeado

Of course, in the Riviera Nayarit the pescado zarandeado (grilled fish) is one of the treats enjoyed during Holy Week (and every day of the year)&mdashthis is the signature dish of the state of Nayarit. This delicacy is prepared preferably with red snapper or guachinango fish over mesquite firewood. The original recipe called for mangrove firewood, but today that is prohibited. The recipe calls for seasoning the fish with local spices and garnishing with tomato and cucumber slices. The most traditional restaurants serve it on a banana leaf, accompanied by handmade tortillas and a special spicy sauce&mdasha real treat!

2. Oyster sopes

These sopes (small fried tortillas with pinched edges, topped with filling) became famous thanks to chef Betty Vazquez, the Riviera Nayarit&rsquos Gastronomy Ambassador, as they&rsquore a traditional dish from the port of San Blas. Generally prepared in the small restaurants located in the Main Square, they went from a typical street treat, also known as garnacha, to renowned restaurants, such as El Delfin at the Garza Canela or the W Mexico City hotels.

3. Tlaxtihuil or Tixtihuil

Tlaxtihuil or Tixtihuil is a traditional food whose recipe has remained unchanged to this day. Cooks make it with fresh shrimp, corn dough ground in a metate (grinding stone), pasilla chile, water, oregano, and salt then serve it with freshly made tortillas and lime juice. This dish is served in the northern part of the Riviera Nayarit, mainly on the Island of Mexcaltitán. If you visit that region during these days, don&rsquot hesitate to order it.

4. Shrimp a la Cucaracha

Although the name is not very pleasant, the truth is this dish is delicious. All you need is some good fresh shrimp and a spicy red sauce. The original ones are prepared with the typical Salsa Huichol, originally from Nayarit. They are so crunchy they can be eaten in their shells they are spicy, but not too spicy. Crunch, crunch!

5. Banana bread

Our alternative to the popular capirotada (a version of is banana bread, which originated in the picturesque port of San Blas. It is a spongy and exquisite dessert with a recipe passed down from generation to generation. Although the bread is considered typical of the port, where you can get the famous &ldquoJuan Bananas&rdquo recipe, you can now enjoy it in most of the destination&rsquos coastal towns.

6. Dried Shrimp Tortitas

These shrimp tortitas (patties) are among the most popular dishes during Holy Week and Easter and can be sampled in traditional Mexican restaurants. The recipe is prepared with a red broth of guajillo chile, chipotle, tomato, garlic, and onion, to which they add fried dried shrimp tortitas. Tender nopales (paddle cactus) previously cooked in water with salt, onion and garlic, are added to the broth. The result is intense, with all the flavor and fragrance of the sea.

7. Fish Chicharrón

Don&rsquot leave the Riviera Nayarit without trying chicharrón de pescado (&ldquofish crackling&rdquo), although initially from Santa María del Oro, in the center of Nayarit, can be found on the coast in almost every seafood restaurant. Chicharrón is almost always prepared with tilapia fish coated with a secret mixture of flour and spices and fried until golden brown and crispy. The fish is eaten in tacos, with freshly made tortillas and a spicy sauce.

We&rsquore pretty sure you worked up an appetite. Which dishes from the list have you tried already?

The Riviera Nayarit is a safe destination. Hotels, restaurants, and tourist establishments follow all the health protocols established by the Federal Government&rsquos Ministry of Health and operate at the allowed capacities. Access to the beaches is limited. Be a responsible tourist: wear your mask and keep your distance.

The Riviera Nayarit Convention and Visitors Bureau (CVB) and the Bahía de Banderas Hotel and Motel Association (AHMBB) work tirelessly to jointly promote the region with the support of the Government of the State of Nayarit through its Tourism Promotion Trust (Fiprotur).

Read the original and see all the photos at Riviera Nayarit.

We invite you to add your charity or supporting organizations' news stories and coming events to PVAngels so we can share them with the world. Do it now!

You Can Make a Difference

If you would like to donate directly to the non-profits in Puerto Vallarta and Riviera Nayarit, here are some suggestions you may want to consider to help our local communities in this time of greatest need.

Local News

Discover Vallarta-Nayarit

Banderas Bay offers 34 miles of incomparable coastline in the states of Jalisco and Nayarit, and is home to Puerto Vallarta and Riviera Nayarit's many great destinations.


Finding the Real Zarandeado - Recipes

One of the Lenten traditions that still prevail, although not the only one, is to abstain from eating meat. This is why, in addition to the season&rsquos traditional foods such as chiles rellenos (stuffed peppers) or capirotada (a fresher version of fruitcake), in this region of the Mexican Pacific we indulge in dishes based on fish or seafood.

If you&rsquore wondering what Holy Week tastes like in the Riviera Nayarit, this is the best time to find out. We invite you to taste the following delicacies:

1. Pescado Zarandeado

Of course, in the Riviera Nayarit the pescado zarandeado (grilled fish) is one of the treats enjoyed during Holy Week (and every day of the year)&mdashthis is the signature dish of the state of Nayarit. This delicacy is prepared preferably with red snapper or guachinango fish over mesquite firewood. The original recipe called for mangrove firewood, but today that is prohibited. The recipe calls for seasoning the fish with local spices and garnishing with tomato and cucumber slices. The most traditional restaurants serve it on a banana leaf, accompanied by handmade tortillas and a special spicy sauce&mdasha real treat!

2. Oyster sopes

These sopes (small fried tortillas with pinched edges, topped with filling) became famous thanks to chef Betty Vazquez, the Riviera Nayarit&rsquos Gastronomy Ambassador, as they&rsquore a traditional dish from the port of San Blas. Generally prepared in the small restaurants located in the Main Square, they went from a typical street treat, also known as garnacha, to renowned restaurants, such as El Delfin at the Garza Canela or the W Mexico City hotels.

3. Tlaxtihuil or Tixtihuil

Tlaxtihuil or Tixtihuil is a traditional food whose recipe has remained unchanged to this day. Cooks make it with fresh shrimp, corn dough ground in a metate (grinding stone), pasilla chile, water, oregano, and salt then serve it with freshly made tortillas and lime juice. This dish is served in the northern part of the Riviera Nayarit, mainly on the Island of Mexcaltitán. If you visit that region during these days, don&rsquot hesitate to order it.

4. Shrimp a la Cucaracha

Although the name is not very pleasant, the truth is this dish is delicious. All you need is some good fresh shrimp and a spicy red sauce. The original ones are prepared with the typical Salsa Huichol, originally from Nayarit. They are so crunchy they can be eaten in their shells they are spicy, but not too spicy. Crunch, crunch!

5. Banana bread

Our alternative to the popular capirotada (a version of is banana bread, which originated in the picturesque port of San Blas. It is a spongy and exquisite dessert with a recipe passed down from generation to generation. Although the bread is considered typical of the port, where you can get the famous &ldquoJuan Bananas&rdquo recipe, you can now enjoy it in most of the destination&rsquos coastal towns.

6. Dried Shrimp Tortitas

These shrimp tortitas (patties) are among the most popular dishes during Holy Week and Easter and can be sampled in traditional Mexican restaurants. The recipe is prepared with a red broth of guajillo chile, chipotle, tomato, garlic, and onion, to which they add fried dried shrimp tortitas. Tender nopales (paddle cactus) previously cooked in water with salt, onion and garlic, are added to the broth. The result is intense, with all the flavor and fragrance of the sea.

7. Fish Chicharrón

Don&rsquot leave the Riviera Nayarit without trying chicharrón de pescado (&ldquofish crackling&rdquo), although initially from Santa María del Oro, in the center of Nayarit, can be found on the coast in almost every seafood restaurant. Chicharrón is almost always prepared with tilapia fish coated with a secret mixture of flour and spices and fried until golden brown and crispy. The fish is eaten in tacos, with freshly made tortillas and a spicy sauce.

We&rsquore pretty sure you worked up an appetite. Which dishes from the list have you tried already?

The Riviera Nayarit is a safe destination. Hotels, restaurants, and tourist establishments follow all the health protocols established by the Federal Government&rsquos Ministry of Health and operate at the allowed capacities. Access to the beaches is limited. Be a responsible tourist: wear your mask and keep your distance.

The Riviera Nayarit Convention and Visitors Bureau (CVB) and the Bahía de Banderas Hotel and Motel Association (AHMBB) work tirelessly to jointly promote the region with the support of the Government of the State of Nayarit through its Tourism Promotion Trust (Fiprotur).

Read the original and see all the photos at Riviera Nayarit.

We invite you to add your charity or supporting organizations' news stories and coming events to PVAngels so we can share them with the world. Do it now!

You Can Make a Difference

If you would like to donate directly to the non-profits in Puerto Vallarta and Riviera Nayarit, here are some suggestions you may want to consider to help our local communities in this time of greatest need.

Local News

Discover Vallarta-Nayarit

Banderas Bay offers 34 miles of incomparable coastline in the states of Jalisco and Nayarit, and is home to Puerto Vallarta and Riviera Nayarit's many great destinations.


Watch the video: Pescado zarandeado a mi estilo.. Cocinando A la Periqué (October 2021).