Came to Sayulita in 1992 to create Don Pedro’s and its celebrated Mediterranean cuisine
Along with his cousin Damien Porter, Nicholas came to Sayulita from Los Angeles in 1992 to create Don Pedro’s and its celebrated Mediterranean cuisine with a California influence. His inspiration, always fresh like his ingredients, makes this restaurant an indispensable stop at the popular Riviera Nayarit surfing mecca.
Cuisine Spotlight: Don Pedro's
There is no better way to enjoy beachfront dining than savoring fresh local catch, and the Sea Bass with Tangerine Butter is a perfect introduction to this renowned restaurant. The sea bass fillet is served over a bed of sweet potato with tangerine butter and beet reduction, garnished with crispy fried leek. The chef suggests pairing it with a glass of Casa Grande chardonnay by Madero, a perfect complement to the buttery texture of the fish and the sweet and sour sauce.