Before the sun rises, the scent of garlic and chile drifts through Puerto Vallarta’s streets. Tortilla presses begin their steady rhythm, and voices rise over the clatter of breakfast stalls. Food here isn’t rushed—it’s built from memory, shared with pride, and infused with daily ritual.
Smoke lifts from sidewalk grills as tamales steam in banana-leaf-lined baskets. Market aisles overflow with ceviche, warm tortillas folded around grilled fish, and salsas stirred by hand. A chilled glass of raicilla in a shaded plaza deepens the connection to land and tradition.
This guide explores 20 foods, drinks, and immersive culinary experiences that reveal the heart of Jalisco—through taste, texture, and the stories found in every bite.
Iconic Mexican Dishes You Have to Try in Vallarta
Burritas de Marlin
A staple of Vallarta’s street food scene, marlin burritas are deep in flavor and generous in size—a mouthwatering, satisfying lunch option. They’re typically made with a flour tortilla filled with savory smoked marlin, melted cheese, crisp lettuce, red onion, and fresh tomato cubes.
Their preparation follows a three-step process: the smoked marlin is first cooked on the griddle. Once ready, they’re placed in a flour tortilla and complemented with fresh ingredients. The burrita is then wrapped and returned to the grill, where it’s toasted to perfection. It may sound simple, but the final result is nothing short of spectacular.
The small eateries and food stalls that specialize in marlin burritas often offer other seafood fillings as well, including shrimp, octopus, and crab, making it easy to find your perfect match.
Pescado Embarazado
While this recipe can be made with fish fillets, the most traditional—and Instagram-worthy—version uses the whole fish. Also known as pescado en vara, these fish skewers are typically made with mojarra (or tilapia), a tender, flavorful fish.
Pescado embarazado in Puerto Vallarta
The entire fish is brushed with an adobo made from guajillo chile, garlic, achiote paste, and butter, then skewered on long wooden sticks and planted into the sand to cook slowly over an open fire. It’s as rustic and authentic as it sounds—no surprise, since this dish originated as a traditional way for fishermen to cook their fresh catch on the beach.
While you’ll often see beach vendors walking along the shore offering ready-to-eat pescado embarazado, the best way to experience it is to watch it being prepared in real time. For that, head to the fishing villages of the South Bay, like Boca de Tomatlán, Yelapa and Quimixto.
Birria Tacos
Birria tacos are a must-try in Puerto Vallarta. This beloved dish features tender, slow-stewed beef or goat marinated in a rich adobo made with ancho and guajillo chiles, then tucked into handmade corn tortillas. Your taquero will ask if you prefer your tacos blandos (soft, just steamed) or dorados (fried and crispy). They’re served with a cup of flavorful consommé for dipping—a savory, deeply satisfying experience.
Don’t worry about the heat; despite common misconceptions, most tacos in Mexico aren’t spicy by default. You’ll usually find two salsas on the side—one mild and one hot. Just ask before adding, and don’t forget to top your birria tacos with fresh cilantro and a squeeze of lime.
Whether you grab them from a beachside stand or a hidden alley near the market, birria tacos deliver a delicious mix of crunch, richness, and flavor that captures the essence of Jalisco.
Pescado Zarandeado
A true Pacific Coast delicacy, Pescado Zarandeado is one of the region’s most iconic seafood dishes. Its origins trace back to pre-Hispanic times, specifically to the island of Mexcaltitán in the state of Nayarit—considered by many the cradle of this flavorful tradition.
Typically prepared with a whole fish such as red snapper or snook (also known locally as pargo or robalo), the fish is butterflied and marinated in a smoky blend of ingredients like chile guajillo, lime, garlic, soy sauce, and achiote. It's then placed in a special grilling basket—known as a zaranda—and cooked slowly over wood or charcoal, which infuses the fish with a rich, smoky flavor while keeping the meat tender and juicy.
Pescado zarandeado in Puerto Vallarta
You’ll often find it in beachside palapas or seafood restaurants where it’s grilled to order and served family-style, accompanied by tortillas, salsas, rice, and grilled vegetables. Take a Yelapa tour and choose one of the beach restaurants to try this iconic dish.
Mextlapique
Rooted in pre-Hispanic tradition, Mextlapique is a lesser-known yet deeply meaningful dish in Mexican cuisine. Its name comes from Nahuatl and roughly translates to “fish wrapped in leaves.” Traditionally prepared in regions with lakes and rivers, it resembles a tamal—but without the typical masa (corn dough).
While historically made with fish, one of the most unique and flavorful versions is entirely vegan. This plant-based variation features a vibrant mix of mushrooms, zucchini, nopales, red onion, tomato, and fresh cilantro, all carefully wrapped in corn husks and grilled until tender and aromatic. The result is a smoky, earthy, and satisfying dish that honors indigenous culinary techniques with a modern, plant-based twist.
To taste this rare delicacy, join the Pueblos culinary tour, where you’ll also discover other ancestral flavors like tlacoyos, mole, and more dishes with deep pre-Hispanic roots.
Fish & Shrimp Tacos
With the Pacific just steps away, fresh fish and shrimp are everywhere. Battered and fried, they're served in tortillas with slaw, creamy chipotle sauce (mildly spicy), and lime. It's a dish that reflects the town's coastal roots.
Street vendors, like the famous Marisma, in the Zona Romantica serve some of the best versions, often paired with a local cerveza.
Ceviche Vallarta
Puerto Vallarta’s version of ceviche is a refreshing coastal classic. It features ground fresh fish fillet marinated—or “cooked”—in a zesty mix of lime juice and olive oil. The fish is then combined with finely chopped red onion, tomato, carrot, and cilantro, creating a vibrant and flavorful dish.
Light, tangy, and full of texture, Ceviche Vallarta is the perfect bite for sunny afternoons by the sea—best enjoyed with crisp tostadas and a cold drink in hand.
Tacos de Carnitas
These tacos are filled with slow-cooked pork that’s tender on the inside and crispy on the edges—thanks to hours of simmering in its own fat. The meat is then chopped and served in warm corn tortillas with toppings like chopped onion, cilantro, and a squeeze of lime.
Carnitas tacos are a comforting classic, best enjoyed from a street stand or local taquería, especially on a Saturday morning with a cold soda or a cup of agua fresca. One of the most beloved spots in Puerto Vallarta is Tacos El Moreno, located near the Cuale River in the Romantic Zone.
Esquites
A beloved Mexican street snack, esquites are cups of steamed corn kernels mixed with lime, mayo, grated cheese, and chili powder. Often sold at small food stalls alongside elotes (steamed corn on the cob), they’re a popular late afternoon and evening treat.
You’ll find eloteros on the Malecón in Puerto Vallarta, making it the perfect snack to enjoy as you stroll by the ocean or watch the sun dip below the horizon.
Tostilocos & Papaelotes
These wildly fun snacks are all about bold flavors and crunchy textures. Tostilocos start with a bag of Tostitos cut open and loaded with cucumber, jícama, Japanese peanuts, tamarind candy, lime, chamoy, and hot sauce. Papaelotes take a baked potato and dress it up with corn, cheese, cream, butter, and chili powder—much like a loaded elote, but in potato form.
You’ll find vendors selling these street favorites along the Malecón in the late afternoon, making them the perfect treat to enjoy while people-watching or catching a sunset.
Traditional Mexican Desserts & Beverages
Pay de Yelapa
This coastal pie is a beloved treat from the beach town of Yelapa. The most iconic version is coconut, with a rich, creamy filling and a flaky homemade crust. You’ll also find variations made with pecan, banana, lime, and cheese—each one a sweet taste of local tradition.
Pan de Elote
This moist, sweet cornbread is often baked in clay dishes and served warm, accompanied by a dollop of cream. Simple yet satisfying, it highlights the versatility of corn in Mexican desserts. Try it freshly baked, over a grilled pineapple base, as the closing dish of the traditional menu of the Pueblos culinary tour.
Nieves de Garrafa
Hand-churned in large wooden barrels, these natural fruit sorbets are a refreshing end to any meal. Flavors range from mango and guava to tamarind and hibiscus, with some exotic combinations with names like Beso de Ángel (angel kiss) and Pétalos de Rosa (rose petals).
Churros
Crispy on the outside and soft on the inside, churros are deep-fried pastries coated in cinnamon sugar and often served with rich chocolate or caramel sauce. They’re a beloved evening treat, especially from street vendors, and can be found in nearly every town square—from Downtown Puerto Vallarta to the Romantic Zone and along the Malecón.
Calabaza y Camote Enmielado
This traditional dessert features pumpkin and sweet potato simmered slowly in a spiced piloncillo syrup made with cinnamon, clove, and orange peel. The result is soft, caramelized chunks of squash and yam soaked in sweet, fragrant goodness. It's a nostalgic treat that brings comforting, old-fashioned flavors to any evening stroll.
Cocadas
These chewy coconut macaroons are a beloved local treat, sometimes made with additions like pineapple or raisins and baked until perfectly golden. Often sold in small packages with assorted flavors, cocadas can be found at beachside vendors, local specialty shops like Coco’s Francisco, and the colorful food stalls along the highway heading north from Puerto Vallarta.
A tour to Sayulita and San Pancho typically includes a stop at one of these roadside stands—an ideal chance to taste traditional cocadas along with a variety of other classic Mexican sweets.
Nueces Garapiñadas
These candied nuts are a sweet street snack made by coating pecans or peanuts in a crunchy shell of caramelized sugar and cinnamon. Cooked in large metal pans, their irresistible aroma fills the air before you even spot the vendor.
Commonly sold in paper cones along the Malecón, especially in the evenings, nueces garapiñadas are perfect for snacking as you wander the promenade or watch the sunset.
Tuba
This refreshing drink made from the fermented sap of coconut palms is a coastal favorite, especially on hot afternoons.
Tuba in Puerto Vallarta
Served over ice and topped with diced apple and crushed peanuts, tuba has a sweet, tangy flavor that’s both hydrating and satisfying. You’ll spot tuberos carrying wooden barrels along the Malecón, pouring this unique drink straight into plastic cups for passersby.
Tejuino
A traditional fermented drink made from corn dough, tejuino is lightly sweet, slightly tangy, and deeply rooted in pre-Hispanic culture. It’s typically served cold with a squeeze of lime and a scoop of lime sorbet on top. In Puerto Vallarta, you’ll find tejuineros wheeling their carts through plazas and neighborhoods, offering this earthy, energizing refreshment on sunny days.
Pajaretas
We saved the best for last. Pajaretas are a traditional morning drink made by mixing fresh cow’s milk straight from the source with chocolate, instant coffee, sugar, and a generous splash of alcohol—usually aguardiente. This energizing and flavorful concoction is only available in the early hours, typically between 7 and 10 AM, at small, family-run dairy farms. One of the most renowned spots to try one is Las Cazuelas, a rustic roadside restaurant on the way to Las Palmas, nestled in the rural hills northwest of Puerto Vallarta.
Where to Find Authentic Street Food
Puerto Vallarta's street food scene is woven into daily life. In the Zona Romántica, taco stands serve steaming tacos al pastor carved straight from the spit, while stalls along the malecón dish up creamy esquites and decadent Tostilocos. The Mercado del Mar, a bit farther from the tourist zone, offers fresh seafood ceviches, fish chicharrón, and sopes topped with chicharrón prensado.
Evenings on Calle Honduras or near Parque Lázaro Cárdenas come alive with night markets. Families line up for tamales, elote, and tacos dorados—many vendors operating from the same spots for generations. On the outskirts of town, neighborhood carnitas stands serve pork by the kilo with handmade tortillas, and quesabirria vendors fill the night air with the scent of griddled cheese and consommé.
Locals know where to go, and their loyalty speaks volumes. Follow the aromas, listen for laughter, and explore hidden gastronomic gems with unforgettable flavors waiting for you.
Puerto Vallarta's Salsa Culture
In Vallarta, salsa isn't just a condiment—it's a ritual. At most eateries, a colorful array of salsas arrives with every meal: smoky red chile de árbol, vibrant green tomatillo, creamy avocado, or chunky pico de gallo.
Salsa bars are common at taquerías and markets, where locals experiment with heat, acidity, and texture. Salsa macha made with peanuts and dried chile offers a rich, nutty flavor. Salsa negra adds sweet, charred intensity. Even kids grow up learning the heat scale and finding their favorites, reflecting the importance of salsa in authentic Mexican cuisine.
Some salsas are raw, some roasted, some cooked down into rich, oily blends—each one with its own purpose. Whether topping tacos, dipping chips, or layering into a dish, salsa transforms the ordinary into something memorable.
Pairing the right salsa with your taco is part of the experience. Build your bite with lime, salt, and maybe a few pickled vegetables—and you've mastered a local art form.
Go Beyond the Plate: Food Tours in Puerto Vallarta
Away from the menus and white tablecloths, Puerto Vallarta’s most memorable meals are shaped by fire, tradition, and time. They’re cooked in mountain kitchens where recipes are older than the roads, served under torchlight on hidden beaches, or paired with tequila where the agave grows.
Pueblos Culinary Tour
In the Sierra Madre, small communities still prepare meals the slow way—grinding corn by hand, simmering beans over wood stoves, and shaping tortillas on hot comals. On a guided visit to these villages, you’ll meet local artisans and gather for a delicious meal that tells the story of the land in every bite.
Rhythms of the Night
Farther down the coast, a beach glows with firelight. Guests arrive by boat and step into a scene that feels timeless: tables lit by flame, a jungle stage set for myth. Dinner unfolds beneath the trees, and as the final bites are savored, a performance begins—part ceremony, part storytelling, all rooted in ancient rhythm. Experience this immersive night of fire and flavor.
Private Tequila Tour
Inland, among blue agave fields, the spirit of Jalisco is poured and shared with reverence. A private visit to one of Mexico’s most iconic distilleries, on a 10-hour road trip to the town of Tequila, Jalisco, reveals the long, patient arc of tequila making—from harvested piñas to oak barrels steeped in time. Alongside guided tastings, you’ll enjoy local dishes designed to elevate each sip. Plan your visit to the tequila capital.
Final Thoughts
Flavors in Puerto Vallarta are deeply rooted in time, land, and tradition. Meals unfold in shaded courtyards, at seaside tables, and in kitchens where recipes are shaped by memory rather than measurement. Each bite reflects the pace and pride of local life.
Some of the most meaningful moments happen away from menus and street signs—cooking with home chefs in the mountains, tasting small-batch tequila where it’s made, or gathering for dinner as the sun drops behind the bay. These experiences offer a slower, more connected way to explore the region’s identity through food.
For travelers who want to go deeper, Vallarta Adventures offers immersive culinary journeys that bring you closer to the people and places behind each dish. Whether you're preparing tortillas by hand or savoring a candlelit meal by the ocean, you'll carry the flavor—and the feeling—long after your visit ends.