With locations in Zona Romantica and near the Airport Mariscos La Tía Ñaña has been serving Puerto Vallarta since 1975, recent renovations creating a more friendly space at the original where locals as well as tourists sit down for quality Seafood served at a fair price.
Known for using only locally-caught Seafood, think juicy Mexican White Shrimp fried in light Tempura for their Battered Shrimp Tacos, most folks visiting La Tía Ñaña do so for raw preparations in big portions such as signature Ceviche or a version with Pickled Pork Skin.
Not forgetting vibrant Aguachiles in dark Sauce, a good balance of Salt and Acid, suffice it to say the eponymous “La Tia” Taco earns its accolades with Butter and Garlic cooked Seafood plus a Cheese crisp for contrast and a bit of heat.
Located in Zona Romantica Oh! Croissant Pasteleria is considered by most to be Puerto Vallarta’s best European Bakery, French Ex-pat ownership assuring classic techniques while service is friendly and bilingual to appease tourists.
A continuous space from outside seating to checkerboard tiles, items displayed behind glass beneath a chalk menu, early arrival is advised to procure the best bites including three types of Croissant impressively uncompromised by Oceanside humidity.
Outperforming expectations with Viennoiserie, a twist around Chocolate and coils surrounding Cranberries both crispy with lots of Butter, fans of Choux will find Oh! Croissant’s work nearly-Parisian quality whether they try a classic Hazelnut Brest or Cream-filled Religeuse.
Blue fin tuna tostada – Dry chili vinaigrette, tangerine
Shrimp aguachile – Black aguachile, mango
Squash blossom – Stuffed with queso ranchero, parsnip puree, caldillo
Sea Bass – Pipian and corn puree
Chile Ancho taco – Garlic sauce
Porkbelly and Octopus Huarache – Black beans and salsa martajada
New York Strip – Black bean demiglace, nopales, onion
Strawberry sorbet
Chocolate tamal – Mascarpone mousse
“Corn” in the language of the Huichols Restaurante ICÚ ranks amongst Mexico’s top eateries, Chef Mauricio Leal taking native ingredient and turning them into elegant bites across an 11-plate tasting for just under $85 USD per person.
Another local talent trained at Café des Artistes, Mauricio then refining his skills at 5-star Resorts in Mexico, it is inside a space built around living trees that dinner begins with small bites including a Tostada with Crickets before proceeding to a Beer Salad enlivened by Mexican Sour Cream.
Pleasant in terms of service, Monday evening finding the Restaurant nearly empty, line-caught Blue Fin dusted in Chilis proved a good match to clever Cocktails while Shrimp in Black Aguachile was more for looks than anything.
Upping the ante with a fried Squash Blossom stuffed with Cheese in Fish Head Soup, the flesh of that Sea Bass arriving next atop Corn with Pumpkin Seeds and Greens, fans of Ancho Peppers will love the complexity of Chef Leal’s Taco that starts sweet but finishes in notes of Cocoa.
Next melding Pork Belly and Cephalopod into two dynamic bites, the penultimate savory outpacing Steak to follow, palates are cleansed by simple Strawberry Sorbet before finishing the night with a velvety Chocolate Tamale.
Not to be confused with El Taquito Hidalguense the storefront of El Hidalguense resides adjacent Birrieria Liz, and much like it the Restaurant features outdoor cookery plus limited seating and a concise menu focused on doing one thing better than the competition.
Offered as either Beef or Lamb, the latter most popular as a Dorado-style Taco with crispy Corn Tortillas, slow-cooking renders fat translucent with ther consistency of Butter such that with or without housemade Salsa or a squeeze of Citrus complex flavors flood the palate and linger for a while.
Located at the intersection of Panama Street and C. Peru one need merely look for picnic tables and a queue to discover Birrieria Liz, a simple space focused on traditional stewed Meats offered as Tacos, Hurraches, Quesadillas or full plates.
Offering seats inside and out, a “Cash Only” policy prominently displayed near the painted menu, it is after no more than five minutes that Food is delivered alongside freshly made Tortillas plus condiments, a touch of Citrus brightening Beef or Goat loaded with Chilis while the Consomé is so complex that sips between bites are recommended.
Conveniently located at the Marina a visit to Repostería Los Chatos sees most guests focused on Bread or Ice Cream, a few outside seats offering space to enjoy a fairly diverse collection of traditional Pan Dulce plus international dishes like Cookies and Carrot Cake.
Focused on friendly service, a young woman happy to make Milkshakes even at 9:00am, best bites came in the form of what can best be described as a Croissant rolled in Sugar while the Linzer and Mille Feuille were both somewhat compromised by Puerto Vallarta’s excessive humidity.
“Cheesecake” Mousse that is not Cheesecake, Passion Fruit, Walnuts, Cheese
Toffee Pudding, vanilla ice cream
Vanilla flan, Bone Marrow custard, Beef fat caramel, Foie Gras
Chocolate truffles
Born in Puerto Vallarta, but globally trained, Chef Joel Ornelas’ Tintoque offers indigenous Ingredients with a wide range of inspirations in a riverside room with the sort of service befitting Michelin-starred eateries in Asia and Europe.
Offered as a tasting or a la carte experience, the latter well-suited to large groups willing to share, Tintoque opened in 2016 and has frequently been cited as one of the best Restaurants in Mexico by publications including Guia Mexico Gastronomico ever since.
A white-tablecloth space with an open kitchen, high ceilings and tiles magnifying sounds but never too loud, it is with a focus on local Spirits that Cocktails take on lot of complexity that pairs well to opening flavors such as two types of Fish Tostada including faultless Bluefin in Peanut Adobo.
Intrigued by “High Fermentation” Bread, essentially toasted Sourdough adjacent aged Butter, a Bean and Cheese Tamale with Mushrooms also fared well while Marlin Kebabs unfortunately got a little lost in assertive Tzatziki and Feta.
Better with Fried Chicken in something akin to Bravas Sauce, as well as Grilled Amberjack not unlike Steak in its taste and texture, Ornelas’ Esquites seek to steal the spotlight despite their vegetarian nature thanks to Mushrooms and Cheese.
Agreeable to offering a Tasting Menu addition a la carte, Bone Marrow Custard, Beef Fat Caramel and Foie Gras mesmerizing beneath a shard of Sugar, Cream Cheese Pudding exceeds expectations while Toffee Pudding served as a Donut is benefited by a scoop of housemade Ice Cream.
Part of a chain of Bakeries across Puerto Vallarta Pastelería y Panadería Don Chonito can be counted on for competent Pan Dulce at a fair price, with a good selection offered from 7am until 10pm daily.
Visited at the Av. De Las Torres after noon, several options still available including freshly made Concha, fans of Besos and Pan Elote will find these better than most while Oreja and Puerco are compromised by Jalisco’s humidity.
Also offering Donuts and several Cakes, the latter just 45 pesos a slice, be sure to bring cash as Credit Cards are not accepted.
Pancita de Cerdo Crujiente o Pork Belly pal bilingüe pork belly taco / Cabeza Planchada de Lechón grilled pork head meat taco / Chicharrón Prensado pressed pork rinds in red salsa quesadilla
Owned by Chef Joel Ornelas of Tintoque and La Leña El Puerco de Oro opened mid-pandemic, and serving guests “Desde el Tiempo de Covid” the Versalles space has made a name for itself with Pork Belly Tacos.
A native of Puerto Vallarta, skills refined at Café des Artistes before time abroad, it is inside an open-air space that diners pick from a concise list of Proteins packed onto housemade Blue Corn Tortillas.
Friendly in terms of service, Tacos 28-33 Pesos and jumbo Quesadillas 70-80, Agua Frescas include Horchata made with Oat Milk while a selection of Mexican Beers match well to Belly that is crunchy over juicy flesh or bits of crispy Skin intermixed with gooey Cheese and Salsa.
PANCAKES TRES LECHES – glaseado, ralladura de chocolate, nueces, fruta de temporada
PAN FRANCÉS – brioche, helado de vainilla, frutos rojos, maple orgánico
CHILAQUILES CON MOLE ALMENDRADO – pollo desmenuzado, frijoles, aguacate, crema y queso de rancho, ajonjoli, cebolla encurtida
Established inside a former Versalles home Cha’ Cocina Libre offers a modern take on Mexican Breakfast favorites, a friendly staff and open kitchen offering everything from housemade Juices to complex Chilaquiles featuring housemade Tortillas, Mole, Chicken, local Cheese and Beans.
A cozy spot with covered patio seating and a long queue at peak hours, though service is fast and efficient, fans of sweeter stuff should pay attention to thick French Toast crowned by a ball of Vanilla Ice Cream or #gramworthy Tres Leches Pancakes that a light and fluffy but fully saturated with hints of Cocoa and Nuts.
TARTA DE ARROZ Y LECHE – Vanilla cake, bruleed rice, kiwi and mango jelly, Morita chili, caramel, nuts, milk foam
Decorated all-white such that the entire space acts as a canvas for projections from the DJ booth LA LECHE Almacén Gourmet seeks to “reinterpret culinary tradition in an irreverent way,” and from tableside mixology to the Food itself flavors are sharp while service is efficient and friendly.
Undoubtedly targeting a young and affluent clientele in the Hotel Zone, though the menu does not skimp on technique for the #gram, La Leche uses local Produce to build complex plates including grilled Octopus with Corn and Cotija or exceptional braised Mushrooms filled with Snails in earthy Cream Sauce.
Fun for all ages, a children’s menu offering Tacos similar to the “Taco de New York” for an adjacent birthday celebration, Entrees such as the Cazuela take a traditional approach as does Confit Duck with Vegetables and Mole Sauce.
Not a place to skip Dessert, all three channeling the season and environment, fans of Cornbread will surely be wowed by Tres Leches Corn Pie though the Rice Pudding channeling Creme Brulee and Pepitas Cheesecake are no less delicious.
Located on Calle Roma El Pankesito serves as part Cafe and part Bakeshop, a focus on creative Cakes and Cupcakes evident on their website while the store itself offers Desserts ranging from Cheesecakes and Tarts to Brownies and Cookies.
Conveniently located in the Hotel Zone, Coffees and Lattes ranging from Nutella to Pumpkin Spice offered with outside seating, fans of Tres Leches will discover whole Caked lined up alongside Cups featuring three flavors – Red Velvet and Chocolate both nice but no comparison to traditional wrapped around Cajeta.
Happy to accept Visa for everything but the Cookies, apparently outsourced to a local baker, seasonality takes center-stage in October where Pumpkin comes fused with Oreos first but even better with a gooey Caramel middle.
Parked on a residential street behind Walmart Tacos y Arrieros MaryPaz eschews all the trappings of a Restaurant for cart-style service targeting locals and astute tourists in search of handmade Tortillas topped with braised Meats plus all the fixings.
A cash only spot operating from 4pm until late evening guests are invited to choose between Beef, Chicken, Pork and Mushrooms all offered atop Corn or Flour rounds accompanied by Beans, Onion, Cilantro and a choice of various housemade Salsas.
Fast-paced and friendly, seats frequently filled such that most eat standing, prices track 25 pesos per oversized Taco while those seeking something more substantial should consider fried Potatoes slathered in Cheese then smashed with a choice of Protein.
Offering over two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake enjoyable beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate, Blueberry or Maple is highly advised.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices, suffice it to say that most will not last long whether it be decadent Cannoli or the more nuanced Pumpkin Cheesecake.
Executing Ansel’s invention well, available filled, topped or coated in Sugar, Crème Brulee continues to impress in its subtlety while “Puffernuts” and Mochi rings add even more variability to the collection.
Such an egregious knock-off that they got sued by Crumbl Crave Cookies comes from owner Trent English, phrases such as “Because adulting is hard” and “Game changer” strewn all over a fancy website of options that change weekly now expanding across the nation though franchising.
Sold on a back-story of the founders’ eating disorder, though one needs to dig deep below glossy boxes, stark-white interior and an intentionally familiar logo to discover anything but photogenic Cookies and Soda with added sweeteners, Crave Chocolate Chip tracks similar to Crumbl in taste and size while “Chocolate Cupcake” oddly offers the same “basic flavor you’ve had a hundred times—just masquerading under a new layer of frosting” that Trent supposedly rallies against.
Reportedly “crafted with top-tier ingredients that would make even the snobbiest food critics nod in approval,” Oreo and Milky Way Bars proving…something…it is safe to say Crave’s best efforts include Oatmeal bases like a Carmelita, though “The Parent Trap” is admittedly an indulgent bit of nostalgia.
Helado de Fresa – House Made Strawberry Sorbet, Rose Water Geleé, Mint, Lime Zest
Beñuelo y Chocolate – Dark Chocolate Ice Cream, Toasted Coconut, Sea Salt
Owned and operated by a group of local industry veterans La Casa de Juliette Mexican Cocina opened in The Village of Centennial Springs Summer of 2024, and featuring a menu from Chef Lalo Saavedra the upscale space has received rave reviews from trusted voices from day one.
A project from Nathan Grates, Chase Gordon and Anthony Jamison, his “Grandma Julie’s” kitchen the inspiration for an upscale space in Northwest Las Vegas, it is after warm greetings that guests are led to wood tables bathed in warm lights while venue-appropriate music plays overhead.
Bar-focused from the Sand Dollar Lounge team, drinks like a roasted Peach Margarita and Horchata-based “S.O.C.K.S.” prepared in a space shining with gold, Cocktails pair well to bold flavors including Guac eaten with Pig Skins or Ceviche indistinguishable from the best in Playa Del Carmen or Puerto Vallarta.
Bringing fine dining experience from years at Charlie Palmer Steak, though Chef Saavedra’s Beans, Rice and Queso all come from traditional recipes, fans of Street Corn will find La Casa de Juliette’s fortified by Bone Marrow while daily-special Lobster sees the Tail simply grilled behind a carapace stuffed with Crab and Chorizo beneath Cheese.
Tulum-inspired out to the patio, with gracious service from start to finish, shareable platters include two proteins each highlighted by Camarones Diablo and Suadero-Style Brisket which outpace Pork Al Pastor both by itself or overly-busy as Fajitas.
Well-priced considering Ingredients and portion sizes, nearly everything appropriate for two or three diners, Desserts exhibit a deft hand whether one chooses Persian-esque Helado de Fresa, decadent Beñuelos over Chocolate Ice Cream or faultless Flan.
Owned by the folks behind ITs Sushi a visit to ITs Izakaya proves that authenticity has some value, though despite the traditional décor ITs cannot fully abandon over-sauced rolls featuring everything from Cream Cheese to Fried Chicken.
Tucked away inside suite 101 of 5685 Spring Mountain Road, a space easily overlooked by those not seeking it specifically, ITs Izakaya focuses on skewers, Appetizers and Noodles all with fair prices such that a couple ordering correctly can easily get out under $30 per person.
Uninterested in Sushi regardless of ITs concept, but moreso in an Izakaya, dinner begins with proper Miso Soup served complimentary before proceeding to tangy Edamame and creamy Takoyaki a little short on Cephalopod but nonetheless tasty.
Less impressed by fried Shrimp in spicy orange Sauce, think shopping mall food court, Udon Soup comes clean in a large bowl topped in Tempura Vegetables while Yakisoba delivered on a sizzling plate is overwhelmed by sweetened Soy or Oyster Sauce.
Previously located inside Suite 242 of 6380 South Valley View Boulevard, but now sold retail at a pair of sites in town, Chocolate Chip Cookie Company continues to serve Las Vegas’ best collection of locally made rounds.
Focused on “Bringing the Cookie Back,” and also available only by delivery, it was late 2018 that Jovan Mesa-Glennon and husband John opened their small store and business continues to grow today.
Baking everything from scratch, Jovan’s secret recipes yielding the sort of Cookie that blossoms a bit around the edge before becoming crisp, it was based on prior experience that two-dozen were ordered for work, the business’ namesake buttery with just enough Vanilla and Cinnamon to perfume the palate while chunks of Bittersweet Chocolate are partially melted throughout the center.
Next tasting Half & Half followed by Banana Walnut, the addition of Nuts to Mrs. Mesa-Glennon‘s Batter proves predictably delicious while “Just the Dough” is textbook chewy with oodles of nostalgia.
Prioritizing customer safety by individually bagging each Cookie at no extra cost Peanut Butter Chip wins guests over by way of natural flavors and gooey spots in juxtaposition to sugary Toffee Chocolate Chip that is also slightly salty and heterogeneous from bite-to-bite.
Titling their version of the Snickerdoodle a “Cinnamon and Sugar Cookie,” the granulated top plus plenty of Butter making each mouthful sugary and moist, fans should be sure to follow @thechocolatechipcookieco on Social Media where specials such as White Chocolate and Craisins or Pumpkin Café Marshmallow are frequently announced.
Shellfish Platter – Oysters, Clams, Lobster, Shrimp, King Crab
2021 Dr. Loosen Riesling
Japanese Wagyu Carpaccio, Black Truffle Fritters, Lime Salt
Tomato Salad, Avocado, Heart of Palm, Coconut Vinaigrette
Foie Gras, Fig Jam, Figs, Pistachio, Brioche
Kale, Honeynut Squash, Apple Salad, Mustard Vinaigrette, Fromage Blanc, Pepitas
Crunchy Organic Chicken, Spinach, Buttery Hot Sauce
U3 Jumbo Prawns, Herbs, Lemon, Butter
6oz F1 Wagyu Filet, 10oz F1 Wagyu NY Strip, 14oz Prime New York Strip, 36oz Prime Porterhouse, 8oz Mishima Reserve Wagyu Rib Cap, Blistered Shishito Peppers
Bone Marrow, Lemon Gremolata, Toast
Roasted Sweet Corn, Cotija Cheese, Chili Citrus Emulsion
Hand Cut Fries, Ketchup
Mashed Yukon Gold Potatoes
Broccoli with Pistachio Crust, Hazelnut Vinaigrette, Basil Oil
Last visited in April, a total of twenty-six times prior including a yearly tradition, it was alongside five others on Saturday night that Jean Georges Steakhouse once again found the kitchen executing at a high level.
Led by Chef Sean Griffin since 2015, including a renovation that upgraded decor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less impressive cuisine.
Decorated in gold, and buzzing with activity, it was at a round table that carte blanche was deferred to the kitchen, Beverages quickly followed by buttery Loaves of Brioche and familiar appetizers such as truffled Wagyu Carpaccio atop Pate a Choux plus seasonal Shellfish and signature Egg Toast.
Always inventive, Foie Gras with Figs and textural elements absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a Kale brightened by Apples and Squash lightened the load before Strip and Filet of F1 Wagyu cooked Medium Rare.
Not forgetting three more Steaks, two domestic Prime plus an 8oz Mishima Reserve Wagyu Rib Cap, the trio of Fries, Esquites and Marrow never fail to impress – nor does Las Vegas’ best Fried Chicken on a bed of buttery Hot Sauce or jumbo Prawns served simply grilled.
Adding a few seasonal sides, lightly cooked Broccoli juxtaposing a Pistachio Crust an Hazelnut Vinaigrette, Cauliflower Grenobloise spans the palate while Caramelized Butternut Squash with Tamarind and Lemon threatened to steal the spotlight from even the Steaks.
Rarely rethinking the sweet stuff Dessert again saw Creme Brulee with seasonal Sorbet plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus exceptional Cherry Pie.
A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it is under the direction of Chef Raj Dixit that the space secluded behind the Conservatory remains remarkable to this day.
Always a special place, and picking up pace in early-Autumn, it was at a windowside table that four guests were situated just past to 6:30pm, Carte Blanche once again deferred to the kitchen who can always be trusted to prepare a menu of pure opulence.
Designed as an eight-course tasting, with white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina’s timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Belvedere Vodka.
Delivering Caviar Deviled Eggs and housemade Laffa next, the first of two baskets complimented by a trio of Spreads, Hamachi arrives with Beets as a Rose in fragrant Carrot Foam given balance by notes of Ginger and Sesame.
Always seasonal, two types of Squash taking entirely different routes to pair with Mushrooms, Thursday’s Fish course consisted of gently cooked Halibut bathed in Champagne Beurre Blanc fortified by Grapes and Trout Roe.
Not holding back with grilled F1 Wagyu plated with more Mushrooms and Romesco, nor sides including Potatoes brightened by Horseradish and Chard Casserole concealed by a Tuile, Dessert is always an all-in affair on this evening finding elegant Black Forest Cake alongside “Butter Pecan Shortbread” and classic Grand Marnier Soufflé.
