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Let us start with the beginning. I must say that the origin and source of any gastronomical culture is found in home cooking. From one generation to another, families will shape their own culture, a special way to prepare the different dishes, to season them, to garnish them, to preserve them, to serve them and to sample them. The recipes of the great-grandmother and of the grandmother reach the home of the mother like a sacred tradition. Each family has its own traditions to celebrate birthdays, sweet 16 parties, baptisms, weddings. And the precious extreme is reached of having it own form and way to mount the table, to select the table linens, to seat the companions around the sacred altar of food. It is a pity that not all families keep a cookbook of all the meals and traditions because then we would have the same culinary order as the French. Compotes, jams, fruits in vinegar, all prepared according to the family formula, fill the pantries of the Mexicans as well as the French. These traditions go beyond food, they also take over certain procedures related to drinks like eggnog, coffee, mint or pomegranate liquors, curaditos, mezcales, pulques and many more. Of course nowadays, in times of pollution, the good gastronomical family traditions face an imminent risk of contamination: fast food.
In our city
Since the last month of November the city has a fragrance of garlic and a flavor of herbs. The sidewalks are covered with the foam of the white dress coat and the tall caps of the cook. The city smells delicious, rich, capricious, it smells of butter, of olive oil, of small onions and parsley. It smells of good costumes, of good manners, of refinement. It smells of fancy, of refined palates, of happy people.
 A good ambient, the desire to enjoy, to delight floats through the air. The pleasures of savories are impregnating the atmosphere. Problems, sure there are always small problems, but the one of today is a pleasant one, a problem of decision: where do I go? What do I prefer to sample, fish or veal? Duck or venison? Goose liver or salmon? Cream of Oyster or prawn soup?
From the 11 th to the 21 st of November Puerto Vallarta was the capital of flavors, of smells of textures. The best of national and international cuisine set up their royals in this town full of life and of desire today to mesmerize all visitors. The locals already know how to enjoy this party of the palate, we already are experts in the gourmet science. But let us talk more about the topic.
It is good for everyone to know. Puerto Vallarta is the seat of the best restaurants, as a matter of fact together with Mexico City it is considered the city with the most and best restaurants, from the most sophisticated to the most traditional, with all kinds of specialties, French cuisine, Italian, Chinese, Japanese, Evolution, Fusions.
 Restaurants from the most casual and informal to the most elegant and sophisticated, garden restaurants, folk restaurants, traditional lounges, cafeterias, cafes and anything you want. The 10 th Gourmet Festival was present last month, but in Puerto Vallarta , a destination that has it all, the quality of gastronomy exists 365 days of the year.
Since last month I talk about many things related to gastronomy, of different cooking techniques, of culinary tradition and evolution, of methods, of herbs and spices.. And a lot will still be talked about and a lot will be offered to the lucky visitors that arrive in Puerto Vallarta , as well as to the locals of Vallarta that know well about good food and good drinks.
Good days are awaiting us.
Enjoy your meal!
Nacho Cadena - Owner of La Peptite France
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