Where I'm going + What I'm eating +
Where I'm going + What I'm eating +
Continued on the soup train for another day after a bit of a stomach bug. We finally made it over to Budaixi a tiny, family run Taiwanese restaurant in the Versailles neighborhood. The menu is small and the noodles are handmade daily.
House special beef soup with bitter greens
Miso ramen with chashu
Pork belly Bao
An institution since 1990. They halve it and grill the centers. This is the Vallarta specialty- stewed marlin y camarones. No rice or beans. Comes with escabeche and 4 different housemade hot sauces. Perfect.
$110mx ($6.50 usd)
When you discover a chef who truly understands their craft. Creating simple food with the highest quality ingredients and precise techniques is an inspiration and makes me proud to share the same profession.
Comida casera. Homemade food. There are thousands of these nook restaurants sprinkled around Vallarta. They are extremely reasonably priced, no frills lunch spots, serving traditional recipes cooked and run by local families. Usually, they offer daily special sets that includes soup, entree, handmade tortillas and agua fresca for around 110 Mx ($6.50 usd).
Pasta soup
Birria de res
Panela enchiladas
She ordered the soup tonight. Sizzling tomato broth, overflowing with every seafood imaginable. I opted for the stewed marlin with Oaxacan cheese on blue corn. The soup was outstanding- light, fresh and zesty- reminiscent of the best cioppino.
Sun was blazing with Easter Day in full bloom. Streets were blocked for thousands to parade. But I could only focus on the task at hand. Jamaica Mezcalitas were strong. Pulpo took the top prize. Churros were hot and crispy.