Sheraton Returns to the Local Gastronomic Scene with the New Gaviotas Concept
By Miguel Camacho F. Sheraton Bougainvilleas Puerto Vallarta Resort & Spa has decided to claim its place in the local gastronomic scene by relaunching its Gaviotas Restaurant with a new Mexican high cuisine concept.
The renovated restaurant is located on the beach inside the Sheraton Bougainvilleas and it is easily accessible from the lobby. Gaviotas has embraced its new Mexican haute cuisine since the beginning of this month and presents a stupendous menu including dishes that reflect the character of Puerto Vallarta, draw ideas from the rich Mexican culinary traditions and transform universal culinary concepts by reinterpreting them under a new, regional approach. Also, Gaviotas takes on a tradition that seemed to be lost for some time: flambé dishes prepared right before your eyes at your table, thus emphasizing its commitment to personalized service.
As we sipped our aperitifs, we read the menu while listening to the notes of Mexican melodies from the past, played by pianist Gerardo Bladiniéres Jiménez. He performs three nights a week starting at 8:00 p.m.
Letty found an irresistible Midori beef carpaccio with morita pepper vinaigrette. It really pleased her taste buds.
I was drawn to clam chowder served in green chili country bread. One can’t help but admiring the creativity of Sheraton’s Gaviotas chefs. The green chili country bread, hollowed out, works as a bowl for the chowder, which gains accents when it comes in contact with the Serrano pepper bread. It was delicious. At main courses, Letty chose the chicken molote filled with mushrooms, grilled poblano pepper strips and panela cheese, in a poblano chile sauce. It is a dish that embodies tradition but has been updated as to presentation, as it is served on a three-compartment plate, containing the molote, caramelized Jamaica and a stupendous rice with red cabbage, carrots and zucchini. The molote was wrapped in hoja santa and mounted on a mirror of poblano sauce. It is a dish that is beautiful as it is flavorful. Letty had to set her dieting intentions aside. In turn, I opted for raicilla flambé shrimp. This delicacy, simple and spectacular, is prepared at the table by Captain Ricardo Cortez with remarkable skill, and the excitement of watching your dinner being prepared only makes it more appetizing. The table is wrapped in a delicious aroma of sauté shrimp perfumed by the essence of agave from the raicilla mescal from El Tuito. When the plate arrives at the table, your sense of smell is seduced by the aroma of cinnamon and chili powder that decorate the plate rim.
Desserts are a separate story. Cacao flower is a chocolate delight capable of drawing Letty away from her dieting promises. This delightful dessert made her close her eyes as she said “mmmmh” from the first mouthful. My banana strudel was spectacular, accompanied by a variety of poached fruits. An aromatic cup of coffee was the ideal complement, and our fabulous dining experience ended on a high note.
Gaviotas, inside the Sheraton Bougainvilleas Puerto Vallarta Resort & Spa. Open for dinner from 5:00 to 11:00 p.m. Blvd. Francisco Medina Ascencio 999, Col.Olimpica, Tel. (01 322) 226 0404 http://www.sheratonvallarta.com
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Also, Gaviotas takes on a tradition that seemed to be lost for some time: flambé dishes prepared right before your eyes at your table, thus emphasizing its commitment to personalized service.
At main courses, Letty chose the chicken molote filled with mushrooms, grilled poblano pepper strips and panela cheese, in a poblano chile sauce. It is a dish that embodies tradition but has been updated as to presentation, as it is served on a three-compartment plate, containing the molote, caramelized Jamaica and a stupendous rice with red cabbage, carrots and zucchini. The molote was wrapped in hoja santa and mounted on a mirror of poblano sauce. It is a dish that is beautiful as it is flavorful. Letty had to set her dieting intentions aside.
In turn, I opted for raicilla flambé shrimp. This delicacy, simple and spectacular, is prepared at the table by Captain Ricardo Cortez with remarkable skill, and the excitement of watching your dinner being prepared only makes it more appetizing. The table is wrapped in a delicious aroma of sauté shrimp perfumed by the essence of agave from the raicilla mescal from El Tuito. When the plate arrives at the table, your sense of smell is seduced by the aroma of cinnamon and chili powder that decorate the plate rim.