Puerto Vallarta is probably my favorite place in the world. When you close your eyes and think about it, several images come to mind: lush jungles, crystal clear beaches on the Pacific coast, and enchanting cities. Most importantly, the taste of traditional Puerto Vallarta seafood recipes is an integral part of my childhood and is something I won’t easily forget.
This resort city on Mexico’s Pacific coast has been my family’s vacation destination for decades, and although the city has grown thanks to tourism and the expat community, there are two things Puerto Vallarta has maintained: its small-town feel and its traditional, delicious cuisine.
Puerto Vallarta’s prime location means you can enjoy a variety of seafood year-round. Puerto Vallarta has a wide variety of seafood, including shrimp, sailfish, swordfish, marlin, red snapper, sawfish, and red snapper.
Most of these delicacies can be found along Mexico’s Pacific coast, but each region has its own unique recipes. Therefore, all seafood restaurants in non-coastal cities in Mexico specify what type of seafood they will prepare (i.e., Sinaloa-style or Cabo-style seafood).
Today, we will introduce two popular Recipe Puerto Vallarta Style Seafood Recipe (also called Nayarit Style, even though Puerto Vallarta is in Jalisco). If you read to the end, you’ll also find recipes for alcoholic beverages to go with delicious food.
Zarandear Fish
Serves 6-8
pescado zalandeado It is undoubtedly the most famous dish of Puerto Vallarta and the Bahia de Banderas region.its name is ZarandaA wooden pit for grilling fish. The secret to this grilled fish is the marinade, a mixture of spices that gives the fish a vibrant red color. If you don’t have a grill, you can also cook it in the oven.
material:
1 sea bream, opened, scaled and cleaned
50 grams of achiote
3 chiles de arbol (crushed)
1/4 onion
1 clove of garlic (finely grated)
1 orange juice
Juice of 1 lime (limon verde)
2 tablespoons white vinegar
1 cup of water
1 teaspoon oregano
Coarse salt and pepper to taste
100g butter
Corn Tortilla
preparation
Heat the grill over medium heat or preheat the oven to 180C (350F).
To make the adobo marinade, combine achiote, chiles, lime juice, orange juice, vinegar, garlic, onion, water, oregano, salt, and pepper. Sprinkle both sides of the fish fillets with salt and pepper and brush the top with melted butter. Place the fish fillets in a container and add the adobo sauce to the flesh side, covering the fish completely, reserving some adobo.
Grill the fish, skin side down, until browned (about 8-12 minutes). Flip the fish and cook for another 3 to 4 minutes or until charred and the flesh can be easily removed. Add the remaining adobo to the meat and cook, turning again for about 1 minute.
If cooking in the oven, cook for 8 to 10 minutes or until the pulp comes off easily.
To serve, place the ribs flesh side up on a plate. Garnish with sliced onions and serve with tortillas as tacos. Serve with your favorite salsa. Served with guacamole Then squeeze a lime over it.
Adobo is also great with shrimp.
Pickled swordfish tacos or tostadas
6-7 tostadas
Swordfish tacos and tostadas are very popular in Puerto Vallarta and are very easy to prepare – they are usually served as an appetizer before a meal. pescado zalandeado Or a main dish. This recipe uses smoked swordfish, which is easily available at any supermarket.
material:
Smoked swordfish 400g (sliced)
2 onions (finely chopped)
1/4 cabbage (finely chopped)
2 finely grated garlic cloves
2 peeled carrots, julienned
3 bay leaves
1 chipotle chili
2 pickled jalapenos and carrots with 2 tablespoons of pickle juice
salt and pepper taste
Olive oil
Corn Tortillas and Tostadas
Preparation
Heat a frying pan over medium heat and fry the onion slices until crystallized. Add coarse salt to taste to prevent onions from turning yellow. When the onions are ready, add the garlic and fry for 1 to 2 minutes, being careful not to burn the garlic.
Add smoked swordfish and cook for 2-3 minutes. Add the bay leaf, season with pepper and fry for 2-3 minutes. Add the carrots and cabbage, cook for 2-3 minutes, then add the pickled chiles, carrots and juice. Stir-fry for 2-3 minutes and enjoy.
To make tacos, serve on crispy tostadas or tortillas. If you like it spicy, you can also add one pickled chile to each tostada and taco.
Probecho!
bonus cocktail recipes
these Marisco Great with chilled dishes Michelada or Paloma.
Michelada
Micheladas are made with two main ingredients: beer and Clamato (tomato and clam) juice.
First, you need to fog the rim of the glass with lime and salt. Then add 1 cup of Clamato and the juice of 2 lemons. Add Worcestershire sauce, Black Seasoning Sauce (Salsa Maggi), Valentina, salt and pepper to taste. I like to add Tajine as well.
Mix all ingredients well. Add ice and beer and enjoy!
Paloma
The name of this tequila cocktail was apparently inspired by a mariachi song. Palomatraditionally sung in bars where customers drank tequila along with mineral water and grapefruit juice.
Spread lime and salt on the rim of the glass, just like you would with a michelada. Add 1 to 2 ounces of tequila to a glass and mix with the juice of half a lime. Add a pinch of salt, ice, and equal parts pink grapefruit soda and mineral water. Mix well and enjoy.
I’m fine!
Gabriela Solis A Mexican lawyer turned full-time writer. He was born and raised in Guadalajara, Mexico. He covers business, culture, lifestyle, and travel in his daily News. You can follow her lifestyle on her blog Dunas y Palmeras.
