DJ and I head to Mexico just about every year and this year was no exception. We were heading down specifically for Halloween and the Dia de Muertos festivities.
Our direct flight landed in Puerto Vallarta at around 1:30 PM and we were at the Vidanta resort by 2:45 PM. Some serious relaxing was in order but I did have a few events lined up for the 9 days we were going to be in Mexico. We choose the Grand Mayan for a few reasons, besides the fact that the entire resort is beautiful. 1, it’s my parents’ timeshare and we meet them there annually. 2, they have the best swimming pools. 3, They have some really nice restaurants, and 4, We just lounge around and unwind (which I probably should have moved to the number 1 slot!)
One of the events I scheduled was a tour with Puerto Vallarta Food Tours. We were going on their Taste of Pitillal tour. Pitillal is a small town just outside of Puerto Vallarta and you wouldn’t just come across it in your daily exploration. It’s a charming up-and-coming area filled with local shops and restaurants. Come to find out, a lot of the Puerto Vallarta restaurants receive their produce and tortillas from Pitillal shops. That should tell you how good the food is! If you are interested in finding out more about the tour, you can read about it at joeeatsworld.com/travel/taste-of-pitillal. If you enjoy exploring, you won’t be disappointed with this guided tour.
After the tour was over, we decided to head back to the resort for a little pool time and relaxing before heading into town for Halloween parade. Plus, we had to get the candy that we brought for the trick-or-treaters. I’m not sure if you are aware, but every year on the Malecon, the local children dress up, well, most of them do, and they trick or treat from the tourists. It’s the third time we have attended. The first time, truckloads. Literally truckloads of candy was tossed out to the children. The second and third year we handed out candy and glow sticks. Ok, well, I didn’t hand any out but my parents and DJ did. I was the advisor. I let them know when they had a line waiting for candy or glow sticks. Also, it was pouring down rain so I was hiding under the trees trying not to get wet.
The other event I had on the itinerary was to attend a pre-opening jazz brunch of our friend’s new art co-op and jazz bistro, Qulture (website www.qulturepv.com). The location was once home to the old farmer’s market! It’s a hacienda style building with the courtyard in the middle. The rooms are all occupied by local artists where they’re displaying their work. In the courtyard is the circular bar with mosaic tile and behind the bar was the open kitchen. As we ate brunch we listened to the live jazz band and drank mimosas. If you go, and they are still on the menu, I HIGHLY recommend the crab cake benedicts. Holy crap. So good. So good in fact, I forgot to take a photo of them and started eating right away. Oopsie.
The last thing on my list was having dinner at our other friend’s restaurant, No Way Jose! Their 10th season just started on November 2nd, so DJ and I felt like having a date night and headed into town for dinner and hopefully meet up with a couple of friends. We didn’t make a reservation and when the host asked us if we had one, we got a little nervous thinking we weren’t going to get in…BUT, as luck would have it, they had a table.
We ran into both our friends! What luck. One was celebrating his birthday and the other was having dinner, well, she does happen to own the place. Haha. I loved the restaurant. It’s on the second level of the building and is an open air design. They serve a dish there that I have been dying to try. It’s a Mexican traditional dish originating from Pueblo called Chiles en Nogada. It’s a stuffed poblano (I chose ground beef), with a walnut cream sauce, and garnished with pomegranate seeds; all the colors of the Mexican flag.
The three different outings were all I had in me for this trip. The rest of our time was spent drinking cervezas by the pool, going around the lazy river, and eating all the tacos I could get my hands on. What better way to work on your tan??
You can read the original article and more in the December issue of KWIR Magazine.