PUERTO VALLARTA RESTAURANTS & DINING GUIDE

Spiaggia

is a beautiful beachfront 45 foot palapa setting with torches and the fireworks shoot off almost overhead each night. Chef Alejandro Winzer offers fabulous Pacific Rim cuisine breakfast: eggs motuleños with ham and plantain, shrimp egg burrito, alambre style flank steak and eggs; lunch: mango aguachile, queso fundido with: arrachera, shrimp or chicken; pizza and pasta, shrimp flautas, seared tuna salad with lemongrass, beef or salmon carpaccio; dinner: beef tenderloin with chipotle blue cheese, Cajun seafood linguine, baked brie with foie and chocolate mole and chicken strips over penne.

We sampled various items and enjoyed particularly the queso fundido with arrachera [beef strips of skirt or flank steak] in molcajete utensil. The beef with melted cheese was great for wrapping in soft tortillas or slathering on bread. A dab or salsa fresca completes the meal. Several of the patrons were fond of fish or meat seared or slightly cooked as carpaccio, so we ordered one seared tuna salad to share. The lemongrass flavoring brought me back to days working with Vietnamese. Another offering which worked were as a dish to pass is the baked brie with foie and chocolate mole. Slightly spicy but rich and flavorful

We could not resist a favorite blend of flavors, the Cajun seafood linguine. Mix various local fresh fish and seafood in a spicy creamy sauce, toss well with al dente pasta and the result is a pleasing meal anywhere, let alone here with the tide depositing waves of blue and white water onto the shore. The inside open air bar and seating is undergoing remodeling with the outside tables remaining shaded from the sun but open to the bay breezes. At night the torches lend a tropical flare to the ambiance after the sun has set once again in our Paradise

Gary
San Francisco, CA./Puerto Vallarta, JAL.
http://groups.yahoo.com/group/Puerto_Vallarta_OldTown_SouthSide
www.cafepress.com/vallartaguide