Name: Puerto Vallarta Stamfords PUERTO VALLARTA ESPECIAL Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Tilapia fillet; 1 cup Spanish onions; 2 medium Tomatoes; 0.5 cup Fresh cilantro; 1 stalk Celery; 3 tablespoons Lime juice; 1 cup Chopped octopus; 12 pieces Shrimp; 3 cloves Garlic; 4 medium Mexican-style potatoes; 2 cups Spanish rice; 4 tablespoons Olive oil; 1 teaspoon Salt; 0.5 teaspoon Black pepper

Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Grilled fillet of tilapia with a fresh salsa of Spanish onions, tomatoes, cilantro, celery, lime juice and chopped octopus. This dish is garnished with fresh garlic shrimp, Mexican-style potatoes and Spanish rice combining the best of West Coast Mexico.

In a bowl, combine the chopped Spanish onions, diced tomatoes, chopped cilantro, chopped celery, lime juice, and chopped octopus. Mix well and set aside.

Prepare the Salsa

Preheat the grill to medium heat. Rub the tilapia fillets with olive oil, salt, and black pepper. Grill the fillets for about 4-5 minutes on each side or until cooked through and flaky.

Grill the Tilapia

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add shrimp and cook until they turn pink, about 3-4 minutes.

Cook the Garlic Shrimp

Boil the Mexican-style potatoes until tender, then dice them and season with salt and pepper. Cook the Spanish rice according to package instructions.

Prepare the Potatoes and Rice

Place the grilled tilapia on a plate, top with the fresh salsa, and garnish with garlic shrimp. Serve with diced potatoes and Spanish rice on the side.

Assemble the Dish

Tilapia fillet

Spanish onions

Tomatoes

Fresh cilantro

Celery

Lime juice

Chopped octopus

Shrimp

Garlic

Mexican-style potatoes

Spanish rice

Olive oil

Salt

Black pepper

PUERTO VALLARTA ESPECIAL

A delicious bowl of fresh octopus and shrimp cocktail with avocados, tomatoes, onions and cilantro. Served hot or cold.

CAMPECHANA

Flour tortilla stuffed with grilled chicken, Mexican sausage (chorizo), with rice and refried beans, topped with our chile con queso cheese and Salsa Mexicana.

BURRITO TOLUCA

New York steak flame-broiled with tomatoes, onions, fresh jalapeños and mushrooms. This dish is served with rice and beans and topped with fresh garlic shrimp. A steak and shrimp combo that is sure to make your mouth water.

LOMO ASADO MIXTO

Your choice of chicken or ground beef in a deep fried flour tortilla, filled with lettuce, guacamole and sour cream.

CHIMICHANGA

Roast pork, Pico de Gallo, rice, beans, guacamole.

Carnitas de Puerco

Two Tacos or Two Enchiladas

Make PUERTO VALLARTA ESPECIAL Recipe in just 45m. Grilled fillet of tilapia with a fresh salsa of Spanish onions, tomatoes, cilantro, celery, lime juice and chopped octopus. This dish is garnished with fresh garlic shrimp, Mexican-style potatoes and Spanish rice combining the best of West Coast Mexico.

Puerto Vallarta Especial Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Salsa

Grill the Tilapia

Cook the Garlic Shrimp

Prepare the Potatoes and Rice

Assemble the Dish

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