TRADITION AND MODERNITY IN GUADALAJARA
For decades, Guadalajara has been known and loved for its traditional dishes such as birria and tortas ahogadas. But in recent years, the city has experienced a culinary revolution that has taken tapatía cuisine to new heights, thanks to restaurants like Alcalde and Hueso. They paved the way by merging modern techniques with indigenous ingredients, elevating local flavors, and inspiring young local chefs to create innovative concepts like Xokol, a modern venue inspired by the virtues of corn.
PUERTO VALLARTA: FRESHNESS AND CREATIVITY
With the freshness of its ingredients and the dynamism of its culinary community, Puerto Vallarta is becoming a unique scene. From ceviche stands on the Malecón to fine-dining restaurants like Le Kliff, Puerto Vallarta exceeds expectations for a classic beach destination. Creative proposals like Tintoque, blending Mexican flavors with global techniques, and Icú, offering an innovative tasting menu of elevated Mexican cuisine, are transforming the culinary landscape of this Pacific city.
RIVIERA NAYARIT: BETWEEN THE JUNGLE AND THE SEA
Riviera Nayarit, with its stunning combination of
beaches and jungle, has emerged as a culinary
destination in its own right. Chefs in the region
draw inspiration from the abundance of fresh local
produce from both land and sea. Restaurants like
Loma 42 Bahía, led by Chef Jesús Vázquez, blend the
comfort of local cuisine with modern touches and an
excellent mixology offering. Meanwhile, Tuna Blanca,
by the legendary Chef Thierry Blouet, focuses on the
freshness of Mexican ingredients and the power of
the grill, all served in a magical seaside setting.
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