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Fodor's Puerto Vallarta, 5th Edition
Vegetarians can dive into squash-blossom soup, a house salad with goat-cheese croutons, and the tangy coconut-mango-ginger salad. Omnivores feast on grilled goat with cactus, chicken with huitlacoche (corn fungus), beef medallions, or red snapper fillet with mild poblano-pepper cream sauce. Traditional ingredients dominate the individual recipes, but they are produced with a lighter touch as well as attention to detail that makes the dishes almost too pretty to devour. The garden setting, under a spreading arrayán tree at a restored old home, couldn't be more charming or imbue a more authentic ambience. And the danzón music reminiscent of Old Mexico music salons only adds to the New World experience.
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