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Recipes from Puerto Vallarta’s Velas Vallarta

Cucumber & Habanero Chili Margarita
Velas Vallarta's Cucumber & Habanero Chili Margarita

Puerto Vallarta’s Velas Vallarta resort shares the recipe for its Cucumber & Habanero Chili Margarita. To complement the drink, Executive Chef Guillermo Carmona offers some recipes from the resort’s Foodies Cantina, a restaurant inspired by a typical Mexican cantina’s food and drinks. Influenced by the city of Vallarta, the Smoked Marlin "La Tia" pays tribute to the fishermen who sail daily to earn their living. They explore the wonders of the Pacific Ocean and the beautiful landscapes from their boats. Perfumed with touches of Oaxaqueño mezcal, the Magret al Mezcal Amores pays homage to the farmers of the Mexican states of Oaxaca, Guerrero and Durango with fresh and fruity textures.

Cucumber & Habanero Chili Margarita

Serves 4

Ingredients: 8 oz Tequila 4 oz Cointreau      2 oz Simple syrup     Pinch Tajin Chili (can substitute course sea salt)     Pinch Salt         10 Lime wedges     ½ Cucumber ½ Habanero Chili 4 C Ice

Directions: Wash all fresh ingredients, peel the cucumber and remove the seeds. Cut the Habanero Chili in half, removing the seeds. Squeeze the limes to make a fresh juice. Mix the ingredients with ice and blend until forming a frozen drink. Rim a glass with salt and Tajin chili, fill with frozen Margarita and enjoy its refreshing taste.    

Smoked Marlin "La Tia"

Serves 1

Ingredients: 5 oz Smoked Marlin (can substitute fresh yellowfin tuna) 4 tbs finely chopped onion 2 tsp finely chopped garlic 4 tbs finely chopped tomatoes 2 tsp Chopped cilantro 4 tbs Olive oil 2 tsp Cucumber in strips Salt and pepper to taste

Aguachile soy sauce (4 tbs Soy sauce, 2 tsp Lemon juice, 4 tsp Water, Squid ink)

Directions: Sauté the marlin in the onion, garlic, tomato, cilantro and the olive oil. Remove and chill. Make a thin belt of cucumber in a circle. Place the chilled marlin in the center. Add the aguachile soy sauce on side.

Magret al Mezcal Amores

Serves 2

Ingredients: 2 Duck breast ½ C Mezcal Amores ¾ C Fruit Combo (blackberry, raspberries and strawberries) ¼ C Candied carrots ¼ C Freeze dried raspberries and figs Salt and pepper to taste

Directions: Marinate the duck breast in Mezcal Amores. Puree the candied carrot and berries. Grill the duck for 5 minutes on skin side and then finish off in a convection oven for 15 minutes. Plate the duck and top with sauce and freeze dried fruits.

About Velas Vallarta Velas Vallarta is an all-inclusive family resort located on 10 oceanfront acres with lush gardens in Puerto Vallarta, walking distance of Marina Vallarta Golf Course, five minutes from Puerto Vallarta airport and just minutes from downtown Puerto Vallarta. Situated on the emerald waters of Banderas Bay, Velas Vallarta features 345 suites in three eight-story buildings, a high-tech Convention Center that can accommodate up to 700 people, three swimming pools, a rejuvenating spa along with spa cabins seaside, fitness center, multiple restaurants, and an inviting lounge with live music. Nightly theme dinners and local specialties are sure to please even the most discerning palate, and room service is available around the clock. When it comes to daytime and evening entertainment, guests can choose from an exciting and original array of activities and events, from Straw Mosaics, making piñatas and jewelry, yoga on the jetty to Mexican fiestas and casino nights. Guests enjoy relaxing pursuits like a game of golf, a variety of excursions, or pampering at the spa. In addition, the resort was one of the first in the destination with a Green Globe certification, dating back to 2008. Puerto Vallarta features championship golf courses, world-class spas and magnificent beaches, not to mention various sports and activities up in the Sierra Madre Mountains. The possibilities for rest and relaxation, or fun and excitement, are endless. Velas Vallarta was built and is operated by Eduardo Vela Ruiz, founder and president of Velas Resorts, with brother Juan Vela, vice president of Velas Resorts, by his side.

For group reservations or more information, please contact a member of the IGS team.


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