Restaurant Week Returns to Puerto Vallarta

I was looking forward to the press conference at Restaurante Barcelona Tapas. I wanted to see Juan Pablo Hernández Salcedo, an old friend of more than 20 years, whom I had not seen since the last production of Princesas Desesperadas. Juan Pa’ plays Bella. So, it had been too long. As he has done from the get-go, Juan Pablo led his 21st Press Conference to announce the start of Restaurant Week, presented by Vallarta Lifestyles Media Group.

Again, Restaurant Week will run from May 15 to June 10, three days shy of a month, in order to boost the economy prior to our annual rainy season.

It’s hard to believe, but 21 years ago, May was the worst month economically in Vallarta. Now we have Vallarta Pride AND Restaurant Week, both events pivotal in changing the city’s bottom line.

Fifty-one restaurants are holding court this year, including some in Bucerias, Punta de Mita, Nuevo Nayarit, and Xochi in Sayulita. The rest are scattered throughout Puerto Vallarta from Le Kliff in the south to colonias Versalles and Fluvial north of Centro.

This great marketing tool was created in New York City in 1992 and has spread globally. The premise is to offer three courses – a starter, which could be an appetizer or a salad, a main course, and dessert. Each course also has to have three options, all for a prix-fixe, fixed price. This year, the price is 495, 575, or 690 pesos, not including a tip or beverages.

It is an ideal way for newbies to Vallarta to venture far and wide during their vacation and try more restaurants with reduced prices than they would say in January. For us who live in Vallarta and have access to these restaurants year-round, the price break makes us sit up, take notice, and also pushes us out of our niche, favorite go-to restos, and have a look and taste around town.

Then, with the official opening of Restaurant Week, the 21st Edition proclaimed ten days prior to, the owner of Barcelona Tapas, William Carballo, invited us to stay for lunch, which consisted of most of the choices on the RW21 menu. The kitchen staff made me a gorgeous bowl of gazpacho as I would not be partaking in the fish and beef offerings. I neglected to take a photo of the warm bread that smelled like it came out of a wood-fired clay oven. The courses went on and on, and there was a sensory delight and a joy to share, which is the point of tapas.

Throw in the view from the fifth floor overlooking the four blocks of rooftops to the Malecon and ocean beyond, with a delicious breeze keeping us perfectly cool while we indulged in Barcelona Tapas’ fine cuisine and signature sangria.

Many thanks to Juan Pablo Hernández from Lifestyles Magazine and William Carballo of Barcelona Tapas restaurant for hosting this Press Conference and inviting me. It was lovely hugging both of you again.