Ambito Puerto Vallarta

The atmosphere is conducive to tasting intriguing dishes drawn from the best of the Mexican cuisine, and an excellent wine selection

Last week we dined at Hacienda Xochitl, a stupendous Mexican gourmet food restaurant in a hacienda style house in Colonia Agua Azul, just a few blocks off the Libramiento.
In its corridors and courtyard, bordered by lush tropical plants and a huge tree, the cool of the night is enjoyed and the atmosphere is conducive to tasting intriguing dishes drawn from the best of the Mexican cuisine, and an excellent wine selection.
After the aperitifs, our dining experience began with a signature dish of Hacienda Xochitl, the huitlacoche empanadas served on a bed of lettuce, cream and cheese. They are served with a red tomato sauce and a delicious creamy sauce.
There is something that must be emphasized about Hacienda Xochitl and that is wine. Restaurant owner Cesar Porras is a chef sommelier, one of very few professional sommeliers in Puerto Vallarta, and working with him at the restaurant is sommelier Esteban Larios Ordaz. together, they make up for probably 40% of the professional sommeliers in Puerto Vallarta.
The dining experience at Hacienda Xochitl takes on a new dimension when the paring of food and wine is done with such a special sensitivity and a complete knowledge of what wine means as counterpart of an exquisite dish.
Without doubt, the pleasure of tasting was enhanced thanks to a perfect pairing. The delicate flavor and consistency of a broccoli cream was the perfect match to a fresh Argentinean Chardonnay-Chenin, with medium body and subtle herbal notes.
Letty indulged in Capricho Red Snapper. It is a stupendous cilantro red snapper fillet with mashed potato and sautéed vegetables, which she paired to a white wine with a touch of Casis, a refreshing mix that is an excellent substitute for a Rose wine.
I fell for the special of the day, Chile relleno stuffed with arrachera steak and red pepper, on a mirror of black bean cream, which appeared to me as an interesting proposal and lived up to my expectations. The chef at Hacienda Xochitl takes this dish in an unusual direction, and presents it as a subte delicacy that is savored to the maximum, and even more when paired to a medium-bodied red wine. Once again, there is proof that Mexican food is a great pair to really good wines.
A cup of coffee came as the ideal complement to a unique dining experience, like the one we enjoyed that evening.
Hacienda Xochitl 388 Río Nazas St. corner of Río Ameca St., Col. Agua Azul. Tel. (322) 222 3344  E-Mail: haciendaxochitl@gmail.com  www.haciendaxochitl.com