When Does Mexico Play Again In The World Cup Creating Cuisine in Sayulita on the Riviera Nayarit, Mexico

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Creating Cuisine in Sayulita on the Riviera Nayarit, Mexico

What is it about Sayulita on the Riviera Nayarit in Mexico that keeps drawing us back? Located just north of Puerto Vallarta it is a world removed from the “typical” tourist destination.

Is it because it’s a sleepy little fishing village with a relaxed surfer vibe that caters to our inner child of being free to explore the ocean, the beach, and the Mexican culture of yesteryear?

Is it a village that resists the temptation to be over-commercialised which in turn would destroy the warmth and charm of a hidden treasure?

Is this the sandy beach with a long, gentle break with warm, clear water?

We believe it is all of the above and the “Sayulita Good Vibes” is actually a state of mind that every visitor experiences… and we are continually drawn back.

Set up Base Camp

This article focuses on eating… plain and simple… as most everything you eat here is fresh, locally sourced, and reasonably priced.

Sayulita is an epicurean delight with exceptional dining options from “street food” to full gourmet restaurants.

We usually choose the ones that don’t travel on the road and find vacation rentals that include a well-equipped chef’s kitchen.

Once again Sayulita Life (sayulitalife.com) becomes the go-to site. They represent over 400 vacation rental options and we usually find the “perfect” place.

We love to cook and on this trip we attracted two other like-minded couples to join us. Looking for a place for three couples to share brings the price point for the more expensive property into a much more reasonable price range as well.

A Cornucopia of Fresh Ingredients

Sayulita and other nearby villages have organized and organized many open-air farmers’ markets that emphasize organic options, offering local fruits and vegetables.

One of our favorite markets was a short drive south of Sayulita at La Cruz Marina Fish Market on Banderas Bay where you can buy fresh caught fish, shrimp, lobster, oysters and various other seafood all at great prices .

Fish markets have been a staple in Banderas Bay for generations, in fact many of the restaurants, personal chefs and caterers in the area shop here daily for their seafood.

In addition, the Sunday market features handmade items from local people as well as from the indigenous tribes in the area… each can only do what he personally makes seller sold it … now that is local pride.

Dine IN… The Personal Chef Option

For a special feast we employed three professional chefs on three different nights to share their talent and treat us to regional cooking from their heritage.

It wasn’t hard to justify the decision to hire a personal chef for three couples who love to cook for themselves given the alternatives.

Imagine if you will be eating in the comfort of your holiday rental, and all you have to do is enjoy the cooking demonstration (if you want), taste a refreshing drink and anticipate the wonderful food that made specifically for you and your. flavor preferences.

There’s no shopping for the ingredients, no preparation, no plating, and best of all… no cleanup. Everything happens like magic… and for less than the cost of a similar meal in an outside restaurant.

You owe it to yourself to try it at least once for a special date or event and apart from you all on holiday… so create a memory!

The following are three unique chefs with their own style and specialties … all waiting for your call.

The cook Laura

We were introduced to Laura as our housekeeper at “Villa Sol Blau” and we were told that she is an excellent cook having prepared meals for many guests.

What we discovered is that Laura uses family recipes paired with fresh local ingredients and treats her dining patrons like “family” while enjoying the warmth and grace of her heritage… we enjoyed a traditional meal and Laura’s charming personality … “Mum” was in the kitchen!

Laura prepared an authentic regional meal featuring Green Chile Enchiladas and traditional slow cooked black beans followed by Chile Relleno with poblano sauce and Mexican rice all based on a family recipe. Her Flan pudding was of course homemade and delicate as well as creamy.

Chef Sofia Silva Sanchez

We “found” Chef Sofia on the Sayulita Life website and she also has her own web page (sayulitachef.com). After reading the glowing reviews as well as her extensive menu choices, we made a date for dinner.

Sofia is a very lively, bubbly and personable individual and as a chef her wide range of cooking skills extends from traditional Mexican cuisine to menus offering Italian, Indian, Moroccan, Vegetarian and Vegan options.

Her reputation as a dessert is definitely understated!

The meal started with shrimp ceviche stuffed cucumber cups, followed by

salad of organic greens topped with chipotle dressing. The main entrée consisted of tender pieces of chicken baked in poblano sauce with Mexican rice and her dessert was homemade lime pie with strawberries and mint.

Chef Daniel Murillo

Chef Daniel is a consummate professional and performs his cooking with flair… he literally lights up the room! Can you say… Flame!

Daniel owns the restaurant “Mexotix” in the nearby town of San Pancho which is a short drive north of Sayulita. He offers his catering and cooking services in Sayulita and we have enjoyed his exceptional “Mexican-Fusion with an Asian Twist” style on several occasions. (sayulitalife.com/mexotik)

Chef Daniel works with his Sous Chef Juan to create amazing food. It started with Seared Tuna with a sesame crust served over tostini with cucumber noodles and alfalfa sprouts dressed with a ridi balsamic.

Followed by freshly handmade Empanadas stuffed with fried shrimp in a citrusy Mexican salsa and melted panela cheese.

With a bit of flash and fire, Daniel fried Octopus in an orange roe with hibiscus and chipotle served with grilled vegetables and coconut rice… tender and delicious.

Dine IN… Prepare Your Own Dining Experience

The three couples set up a friendly competition and over a period of three nights it was game-on! But our first stop was a trip to the La Cruz Fish Market followed by a visit to a variety of markets in town and one more stop at the fantastic fish market just over the bridge into town.

We started with the Team Challenge: Jumbo Blue Shrimp cooked three ways.

One team prepared Seared Mahi-Mahi with organic greens and avocados.

One Team grilled two very large Spiny Lobsters with lots of melted butter on the side.

One team grilled two Sushi Grade Yellowtail Tuna Steaks at about two pounds each.

We all showed our cooking skills, tasted exceptional wines from Chile and Mexico, and above all enjoyed the experience.

Summary

Food creation in a village with a cadre of personal chefs, fresh seafood, organic farmers markets and local vendors offering all the ingredients you need to make unforgettable gastronomic experiences… all set in a semi-tropical area.. .simply very special.

The “Sayulita Good Vibes” is actually a state of mind that every visitor experiences… and we are continually drawn back!

Viva Mexico… Viva Sayulita!

After all, what’s the rush… get inspired…

© 2017 Inspired Travel with Bob and Janice Kollar

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