Street Food of Puerto Vallarta, Mexico

Walking in Puerto Vallarta, you can’t help but notice the many food stands and restaurants that line the streets and beach. Witnessing the colorful plates wrapped in plastic with steaming tacos, tortas, tostadas, quesadillas or tamales, and smelling the glorious aromas wafting through the air, it’s hard not to be drawn in to each and every food stall you see.

My husband and I decided to bypass the typical tourist accommodations offered by the resorts scattered throughout Puerto Vallarta, and stay in a little boutique hotel in the city-center, which wasn’t far from the street food action or the beach. We spent every morning, afternoon and evening strolling from one taco stand to the next, eating remarkable tacos topped with the holy trinity of onion, lime and cilantro. And each place offered an assortment of condiments, that when added to our tacos, was heavenly.

When our stomachs wouldn’t allow us to eat one more taco, we ate fresh oysters that were shucked for us right on the beach. I don’t think I’ve ever had a fresher oyster; one that was pulled right out of the ocean before my very eyes, and then handed to me on a plate with freshly cut lime.

When we couldn’t eat another oyster, we would scout out the closest stand selling elotes or esquites. An elote is corn on a stick, or with the husk, drenched in mayonnaise with grated cotija cheese and chili powder. Esquites is the corn concoction served in a cup. At night, the city comes alive with hole-in-the-wall taco joints offering tacos al pastor sliced from a spit, and an open-air food market that is teeming with vendors dishing out incredible meals.

There is a food scene here that is unlike any other place I have ever been, and I cannot wait for the day when I can go back and experience it all over again.

Until then, I will make this salsa to top the tacos I make at home:

Avocado-Tomatillo Salsa

½ pound tomatillo (5 or 6), husked and rinsed

3 Serrano or jalapeno chilies, stemmed

1 small garlic clove, peeled

1 ¼ teaspoons salt

½ cup finely chopped white onion

1 small avocado chopped into 1-inch chunks

½ cup finely chopped cilantro

• Combine the tomatillos and chilies in a pot and add enough water to cover. Bring the water to a boil and cook, stirring occasionally, until the tomatillos are soft to the core, about 5 minutes. Drain the water.


• Combine the tomatillos, chilies, garlic, and salt in a blender and pulse until you have a coarse puree. Then add onion and avocado and pulse to desired consistency. Pour into a serving bowl and stir in the cilantro. Season to taste with salt.

This type of salsa can normally be found on a counter or table of most taquerias in Puerto Vallarta. The recipe is adapted from the cookbook ”Tacos, Tortas, and Tamales”, by Roberto Santibanez, which is available at The Chopping Block.

What’s your favorite street food taco?

via Business 2 Community http://www.business2community.com/food-recipes/street-food-puerto-vallarta-mexico-0601515?utm_source=rss&utm_medium=rss&utm_campaign=street-food-puerto-vallarta-mexico