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The River Café – Interview with
Evangelina Sánchez Dueńas By Jesús de Avila • mango– Vallarta Gourmet Paper • December 2009
Many a story can be written or told about the gastronomic phenomenon being experienced by Puerto Vallarta and the Riviera Nayarit, as well as the restaurants that are playing a leading role in this wonderful and varied culinary showcase that is enchanting, captivating more and more very demanding palates. Every story is a wealth of anecdotes worthwhile sharing, nevertheless, the case of the The River Café, its changing colors and hues make it stand out, and its unique distinctive ingredient is the very story of its founder: Mrs. Evangelina Sánchez Dueñas, who along with her husband, Mr. Margarito Larios; among its constant and demanding growth and improvement, have brought to life and consolidated what many of us is simply the richest and most comfortable restaurant in the Cuale River Island: The River Café, always participating actively towards the consolidation of our port as México’s number one gastronomic tourist destination.
May I invite you to know what The River Café represents, through a casual interview with its owner:
PVM: First of all please tell us… Who is Evangelina Sánchez Dueñas?
Evangelina: A native of San Juan de Abajo Nayarit, I am the eldest of a Family of ten sisters and two brothers. My father, who always strived hard to give us the opportunity to prepare for our own development, wished that I would become a teacher; though times were hard back then and I had to wait until I finally arrived in Puerto Vallarta to start my technical studies. At home we were taught to work and we were kept busy all the time. I learned my lesson quite well and if I am not now effectively doing something I am not at ease.
I am married to Margarito Larios and our Family consists of us and our three children: Steven, Antar Alejandro and Marisol.
PVM: How was The River Café born?
Evangelina: While my husband worked in the restaurant industry, I worked while I learned and practiced accounting. One day we thought the time was right to try and find a place where we could create and cater to our own thing; asking around we bumped into this place whose ownership was being sold. We fell in love with it at first sight and with the great support of Javier Juárez, its former owner, we negotiated its purchase and embarked on our own gastronomic adventure.
I should mention that most of my life I had worked here in the Cuale River Island, with Humberto and Roberto, owners of Le Bistro restaurant, whose wonderful influence I am deeply grateful for. A beautiful anecdote in fact is that when we were about to open the restaurant, having invested all we had in some remodeling jobs, we received the gracious support of Humberto enabling us to hold our inauguration on December 24, 1996.
Those were hard times as we worked 16 hours daily. I personally had to perform the duties of hostess, cashier, cook and more; though my husband and I were very happy to have started our own business, it has proven to be a very noble undertaking. Many people, among them purveyors and friends, helped us make its opening come true, we are more than grateful to all of them.
PVM: What does The River Café offer?
Evangelina: From our very beginning we have been offering an international cuisine menu with three different themes throughout the day. In the mornings we are favored by the Vallartenses who appreciate a fresh venue by the river. Our lunch clientele is generally tourists shopping in the downtown area, they have a light lunch, our menu is prepared for them, though including also some shrimp specialties and Mexican traditional recipes. Our dinner menu is a specialized gourmet menu influenced by many corners of the world, though never losing the simplicity that allows our customers to genuinely savor magnificent flavors.
I am very happy to see that our service and care formula, in addition to our products’ optimal quality and exquisite seasonings are working. Many of our diners come back several times and bring their acquaintances along; that, on one side, confirms that we are doing a good job, and on the other, it motivates us to continue improving our preparedness and work harder.
When we first started back in 1996 we could cater to 120 persons and we can presently serve 240 people.
Since June this year our chef is Adrian Tapia, he has been collaborating with us for many years. We can say he is our brand new… house chef!
PVM:What can you share with us about awards received and your active culinary participation?
Evangelina: The awards are numerous and the events in which we participate yearly are quite varied, mainly with the purpose of contributing to the promotion of our beautiful destination, and secondly but not least, to enrich and improve our labor and service.
We have been participating in the International Gourmet Festival for twelve years now, it is not only a magnificent promotion of our destination but it is also where we receive invaluable knowledge and training. We do very well in the Festival and are committed to maintain the level that will keep us participating.
At The River Café we change the dishes in our menu yearly, leaving behind only the two or three most sought after dishes from the prior menu and bringing in new recipes by the invited chefs to our restaurant during the Festival. The Festival’s integral formula works very well bringing about benefits to all.
This year our invited chef was again Jim Romer, his formula won everybody’s hearts and palates and became a full-satisfaction guarantee. To work with him is always a pleasure and a wealth of knowledge. Savoring his talent is an experience you want to repeat over and over again.
PVM:Mrs. Eva, what working philosophy do you imbue in your co-workers?
Evangelina: I urge them to work as a team in a relaxed environment, not under pressure. Each co-worker knows exactly what he has to do, they must love their work. They are always invited to perceive our restaurant as a school where knowledge is shared. A rigorous no-waste policy is in place. My husband and I always strive to partake and coexist with them as a family, I love the relaxed atmosphere because it is transmitted to the clientele and they love it.
Presently The River Café is a source of income for 61 families; the essential ingredients of our success are: warm service, good catering and good food. That is what we are focused and working daily on. Our warm smile never leaves us, that is why at The River Café our work revolves around a smile.
PVM: What is The River Café’s next step?
Apart from keeping our commitment to stay in the race to raise our quality levels in all areas, we are becoming institutional and I am hopeful that in the future our restaurant will be managed and operated by our family. The table is set for them to take over and continue moving forward.
PVM:What is your message to the market of international travelers?
Evangelina: Now more than ever is the time to come and enjoy Puerto Vallarta and its beautiful people. México and Puerto Vallarta are very much alive and more than ready to greet you and charm you with the genuine and traditional coastal warmth.
Thank you very much Mrs. Evangelina for this opportunity.
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• The River Café
4 Isla Río Cuale Dowtown, Puerto Vallarta, Jalisco 48300
Phone Number:(322) 223-0788 From USA & Canada: (011) (52) (322) 223-0788
Website: http://www.rivercafe.com.mx/ • E-mail: info@rivercafe.com.mx Open Daily 8:00 am to 11:30 pm
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Evangelina: A native of San Juan de Abajo Nayarit, I am the eldest of a Family of ten sisters and two brothers. My father, who always strived hard to give us the opportunity to prepare for our own development, wished that I would become a teacher; though times were hard back then and I had to wait until I finally arrived in Puerto Vallarta to start my technical studies. At home we were taught to work and we were kept busy all the time. I learned my lesson quite well and if I am not now effectively doing something I am not at ease. 
I am very happy to see that our service and care formula, in addition to our products’ optimal quality and exquisite seasonings are working. Many of our diners come back several times and bring their acquaintances along; that, on one side, confirms that we are doing a good job, and on the other, it motivates us to continue improving our preparedness and work harder.
We have been participating in the International Gourmet Festival for twelve years now, it is not only a magnificent promotion of our destination but it is also where we receive invaluable knowledge and training. We do very well in the Festival and are committed to maintain the level that will keep us participating.
Evangelina: I urge them to work as a team in a relaxed environment, not under pressure. Each co-worker knows exactly what he has to do, they must love their work. They are always invited to perceive our restaurant as a school where knowledge is shared. A rigorous no-waste policy is in place. My husband and I always strive to partake and coexist with them as a family, I love the relaxed atmosphere because it is transmitted to the clientele and they love it. 