Best Vantage Point: Las Carmelitas: From every angle, Puerto Vallarta is stunning — but see it from this breezy mountaintop restaurant, and you’ll be flabbergasted. All of PV, the venues people commonly go to for the views included, is at your feet. And untouched nature is all around you.
A Coconut: From soap to rope and, of course, food and beverages, there are myriad uses for this bowling-ball-sized fruit ubiquitous on tropical beaches around the world — floating on ocean currents, its seeds tend to take root not far from shore.
RESTAURANT WEEK 2006: One of the Hottest New Events in Town!: Even Vallarta Lifestyles, which introduced Restaurant Week to Puerto Vallarta last year, was caught by surprise at how wildly successful the 16-day event proved to be.
Taco Stand 101: Are you ready to give Mexico’s mainstay dish a try? Look for these 10 reassuring signs when considering your first close encounter with a taco stand.
A Mango: Should someone call you “un mango” in Mexico it’s definitely a compliment, as only the hunkiest guys referred to that way since it conjures up such a sensuous image - the sultry tropical air here perpetually permeated with the pungent sweet smell of this succulent fruit.
Eating Bugs is Both Trendy and Traditional: In pre-Hispanic Mexico, my mom's admonition to "Eat your vegetables because they're good for you" would have been "Eat your bugs" for exactly the same reason. And while potatoes, peas and carrots were the staples in our house, grasshoppers, ants and worms were the equivalent in this part of the world.
Taste Treats to Try: Eating and drinking in the street is an entrenched part of Mexican culture, so it's a natural when you're busy having fun to just grab something and keep on going.
A Taco Primer for Visitors: Visitors to Mexico will find something quite different when ordering a taco here. Probably the biggest surprise will be that the shell is soft, rather than crispy, but the differences don't stop there.
Daiquiri Dick’s Wows New York: Daiquiri Dick’s received quite an honor when its talented culinary team, headed by executive chef Rafael Nazario, was recently invited to serve a meal at the home of American gastronomy, New York City’s renowned James Beard House.
