La Palapa
BREAD + BUTTER – crostini, cream cheese roll, whole wheat roll
PEAR SALAD – mixed greens, hibiscus, parmesan, pistachios, champagne vinaigrette, cherry tomato
MOLE ENCHILADAS – duck confit, almond mole, corn tortillas, pickled onion, cream, cheese from El Tuito
RASPBERRY SORBET
PORK BELLY – sweet potato purée, red wine, apple sauce
PORTOBELLO RISOTTO – braised vegetables, white wine, spinach, coconut milk
LYCHEE MOUSSE – vanilla cookie, peppermint ganache, lime, berry coulis
CORN FLAN – mascarpone cheese, caramel
CHURROS – homemade cajeta, arroz con leche
CHOCOLATE AND BAILEY’S SURPRISE – pecan, caramel sauce, berries, esquite ice
Located on Los Muertos Beach La Palapa Restaurant was founded by Rodelinda Pérez and Guy Dickey in 1959, their decision to open a place so far from the current downtown originally questioned but now celebrated as the first beach restaurant in Puerto Vallarta.
Spanish for “thatched roof,” a redesign in 1987 retaining much of the original and the business still family-owned, guests visiting now will still find friendly service and Mexican-influenced intercontinental cuisine ranging from Pot Stickers to Risotto.
An expansive floor plan with several tables on the sand, sunset seating predictably in demand, it is while musicians serenade guests that servers circulate Bread with Butter followed by Appetizers, Pear Salad brightened by Hibiscus while Duck Enchiladas trend sweeter than they need to be.
A tourist spot with prices to match, entrees up to 745 pesos, flavors for Pork Belly as well as Risotto are as expected and Desserts find Corn Flan with Mascarpone far outpacing Lychee Mousse compromised by Mint or greasy Churros atop Rice Pudding.
www.lapalapapv.com