Once you settle in to your villa and go out to eat in one of the many great restaurants in town, it is now time to go try the other culinary treasures that abound in Vallarta. The Taquerias. They are the little food carts that are on every street, almost everywhere! So, make this your day three agenda in Vallarta. But which ones do you choose from? There are a couple of tour guides that offer a service, but I chose Vallarta Eats to come to the rescue. [Based on Trip Advisor and Eric is a fellow Philadelphian]
We met up and set off to eat! [Do not have breakfast on the day you go –you really eat on this tour!] I believe a good food tour is not only about sampling really good food, it should also be about the culture you are experiencing. [Full disclosure here – I was a professional Chef for over 20 years] Within the time it took us to get tour first destination – I learned that the State of Jalisco is the number two producer of Tequila, Vallarta is the second most important gourmet destination in Mexico and the unofficial name for the Isle de Cuale is Isle de Gatos!
On our first stop we sampled Birra – a stew from either Beef or Pork, cooked in a large clay pot. Besides the taco made from the meat, the broth is an essential element to easing the remnants of the night before. Even without the hangover – get a cup of the broth.
A bit later on we stopped at shop that only makes carnitas – by the whole hog. We sampled a bit of the carnitas – specifically the cheek. If you are offered this – sample it; so moist, crispy and tender. Delicious! And so we continued, visiting fabulous small eateries – stops at a local market, [the one I shop at], a bakery, a couple of great little restaurants and a tortilla factory. [Once you sample a hot fresh white corn tortilla – there is nothing quite like it] Tastings include shrimp, fish, pork, octopus and a variety of salsas and guacamoles – each were slightly different at each venue. In addition to all the food samples, we tasted a number of Auga Frescas. Memo – our guide did a marvelous job of both entertaining and informing us of local eating customs.
Several hours later and with bellies and spirits full we set off to our final destination; a traditional Mexican dulceria. But first we had to navigate the small suspension bridges that cross the Cuale River; these can be most entertaining! But as we round the corner, the smell of the dulceria hits you – sugar, caramel and toasting pecans! And what better way to finish an eating expedition than with chocolate –dark, spicy with a hint of almond.