The 25 Must-Try Restaurants in Puerto Vallarta

Take a break from the hustle of Sayulita and explore San Pancho, a tranquil beach town that is evolving quickly and home to one of Banderas Bay's most exciting restaurants. Chefs Mario Mendoza and Rosario García, who have worked at esteemed places like Vallarta’s Café des Artistes, Pitiona, and Origen in Oaxaca, as well as Apéritif in Bali and Relae in Copenhagen, have returned to their roots. Delight in dishes such as dry-aged rockot fish accompanied by chintextle (a dry chile paste from Oaxaca), wakame, fava beans, and homemade bottarga. The tuna served with cured nopal, pasilla chile Mixe, and ponzu tostada highlights the chefs’ sophisticated coastal interpretations.

Chef Sebastián Renner and co-owner Josué Martínez of Makai established Tukari as a tranquil escape from the bustling tourist scene. This oasis, adorned with palm trees and vibrant tropical flowers, features an open-fire grill where succulent cuts of swordfish, steaks, and pork chops are expertly prepared. The menu showcases locally sourced fish, meats, and vegetables, celebrating the region's coastal and mountainous treasures. Start your meal with grilled panela cheese from El Tuito, paired with kalamata tapenade and fennel chimichurri, then indulge in the local swordfish chuletón, which steals the spotlight when served alongside slow-grilled tacos olvidados filled with beans.

This unpretentious Mytoury, a must-visit on your journey to Punta Mita, specializes in seafood charcuterie and innovative mariscos crafted with locally sourced vegetables. Chef Sebastián Renner, originally from Tapalpa, Jalisco, transitioned from working in Michelin-starred kitchens across Europe to this roadside gem near an Oxxo gas station. At Makai, cocina de mar takes center stage, showcasing pristine local seafood, often spearfished by Renner himself. Highlights of the menu include local tuna wrapped in hoja santa leaves served with herby beurre blanc and shrimp meatballs atop a romesco sauce enriched with dry chiles. Don't miss the seafood charcuterie featuring ahi tuna cured like jamón serrano and bottarga made from local fish, grated over crudo. A standout dish is the pig jowl taco paired with a creamy plantain puree, which complements a cocktail made with barranca, the mezcal unique to Tapalpa. After your meal, take a stroll through the jungle to La Lancha, one of Punta Mita's last public beaches.

Pescado zarandeado is the coastal equivalent of carne asada for Patas Saladas, often served during weekend celebrations or taken to the beach. This dish has gained almost legendary status around Banderas Bay, with many people inquiring about the best places to enjoy it. Located just a few miles from the coast of Nayarit, this version is often considered the finest. The fresh fish, butterflied and coated with a savory adobo made from dried chiles, is placed in a zaranda (basket) and smoked slowly for around 40 minutes, resulting in a juicy, flaky texture. It’s accompanied by a vibrant salsa verde made from raw tomatillos. Owner Fernando Olivares honed this recipe over decades before handing it down to his son, César. The camarones zarandeados, prepared similarly, are equally delightful, but the bean-filled tacos take the spotlight; they feature a rich, custardy blend of beans and dried chiles, grilled to perfection over an open wood fire. The restaurant is about a 45-minute drive from downtown Puerto Vallarta, but the trip is worthwhile. Just be sure to reserve your fish a day in advance by calling the restaurant.

For chef Salvador “Chava” Carrillo, opening La Tienda Grande felt like returning home. After rising to the position of chef de cuisine at La Leche, one of Puerto Vallarta’s original fine dining spots, Chava ventured to Dubai to expand his culinary horizons. He eventually returned to his roots, establishing a restaurant in the working-class neighborhood of Ixtapa, where he grew up. His menu reflects his global experiences, featuring dishes such as Anita’s Pasta (squid ink fettuccine with chiltepín chile and shrimp), charcoal beef carpaccio drizzled with black sour sauce, and sea smoked ham (cured local sashimi paired with bone marrow cream, amaranth, and sunflower seeds). The vibrant decor of Carrillo’s restaurant matches his eclectic menu, showcasing navy blue tables, wicker chandeliers, and lightbulbs adorned with hanging field corn. Though it’s a 30-minute drive from El Centro, La Tienda Grande stands out as a unique dining experience in the Banderas Bay area.

While Puerto Vallarta is surrounded by coffee-growing areas like San Sebastián del Oeste, Talpa de Allende, and Nayarit, it hasn't traditionally been recognized as a coffee hotspot. That’s changing thanks to Biorel Villaseñor, who is shining a light on producer-driven coffee. Nestled at the boundary of the Bobadilla and Coapinole neighborhoods in the working-class El Pitillal area, Café Ina is redefining how specialty coffee is experienced. Visit in the morning and ask Villaseñor, who doubles as the barista, to prepare his preferred pour over with his current favorite beans. Alternatively, come at night to enjoy his cocktails crafted with raicilla, sourced from the mountains of Talpa de Allende.

Torio exemplifies how modern, ambitious dining can thrive alongside traditional Mytouries. Located in the dynamic Versalles neighborhood, Javier Antúnez and Agustín Chaz took a bold step by launching Vallarta's first hand roll bar. Unlike most sushi in Mexico, which often relies heavily on cream cheese and tempura, Torio focuses on a more authentic temaki experience, featuring exquisite ingredients like bluefin tuna from Baja California and A5 Japanese wagyu. The menu also includes sashimi, such as thinly sliced habanero hamachi cured with kombu. For a local twist, try the lobina (sea bass) yuzu kosho hand roll or the spicy version with callo, a native shellfish.

In the vibrant taco scene of Puerto Vallarta, this taquería in the Versalles neighborhood quickly gained a devoted following. Managed by Ana Martina García, mother of Joel Ornelas from the renowned restaurant group, the menu is delightfully simple, featuring just five items: signature pork belly tacos, pork belly in salsa verde, bean and panela cheese tacos, quesadillas, and guacamayas—Guanajuato-style tortas filled with crispy chicharrón, served on Jalisco’s sourdough birote salado rolls. The tortillas are crafted from local heirloom blue corn, and El Puerco de Oro boasts one of the most impressive salsa counters in town.

A cenaduría provides one of the most delightful dining experiences in Jalisco, serving classic antojitos during the dinner hour that evoke feelings of home-cooked comfort. The typical menu features corn-based dishes such as pozole, tacos dorados, enchiladas, and tostadas. Cenaduría Chepina is situated in the former residence of Josefina Cárdenas in the Versalles neighborhood, where she offered beloved dishes like shredded pork tostadas, pork neck pozole, and requesón enchiladas for 31 years. Now managed by her daughters, the cenaduría has been refreshed with a vibrant new look while retaining their mother's cherished recipes.

Stroll to the end of the malecón (boardwalk), and you'll encounter a plethora of vendors offering esquites—grilled or boiled corn kernels served in cups and generously topped with a mix of mayo, sour cream, crumbled cotija cheese, and a variety of toppings. For a truly exceptional esquite crafted from local corn, visit Eloteca in the Versalles neighborhood. Tania Mancha established this esquite bar on her home’s front patio, serving esquites adorned with epazote-pepita pesto, salsa habanera, salsa mulata, or salsa macha, and finished with brunoise of blue and yellow tortilla chips for added crunch. Sweet corn tamales and a luscious corn flan are also available, making for an ideal dessert.

Charming brunch cafes featuring millennial favorites have only recently emerged in Puerto Vallarta. Miscelánea was among the pioneers, excelling with high-quality ingredients like sourdough bread in molletes (traditional open-faced Mexican breakfast sandwiches topped with refried beans and melted cheese), oat pancakes, and a torta filled with chilaquiles. The café also introduces a tropical flair to coffee beverages, such as the coco brew, a blend of coconut water and cold brew, and the moringa latte that combines superfood powder with milk and an espresso shot.

Tacos Sahuayo exemplifies a true local gem, tucked away from the Centro and any hotels. Located in the La Vena neighborhood, you'll find a gathering of people on plastic chairs indulging in taco after taco of Sahuayo’s expertly seasoned trompo de al pastor. The trompero skillfully rotates the meat beside a blazing flame, achieving the perfect char on each succulent piece. The savory adobo seasoning beautifully reflects the dish’s origins, rich with warm spices like clove and cinnamon.

Jacinto Macedo began his journey selling ceviche from a street cart, and the overwhelming popularity led him to establish a dedicated restaurant. While the menu has expanded significantly, the quality remains impeccable. Plan a seafood extravaganza at the original location, and don't miss the chicharrón de pescado, taquitos de jaiba (a delicious blend of crab, creamy enchiladas, and crispy tacos), and the tostadas topped with ceviche molido, complemented by your choice of raw scallops or whole poached butterflied shrimp, finished with slices of avocado. Pair your meal with the restaurant's signature tamarind margaritas, crafted with raicilla instead of tequila. For dessert, the carlota de limón—Vallarta’s take on key lime pie made with María cookies—is a must-try. Just remember to bring cash, as credit cards are not accepted.

El Solar truly has it all: just steps from the water, it boasts a fantastic selection of local craft beers and cocktails featuring raicilla, the regional mezcal of Puerto Vallarta made from tropical agave. Located a bit away from the bustling malecón, it’s the perfect spot to relax. When hunger strikes, you can order from the menu of the sister restaurant next door, El Barracuda, which serves delicious snacks like chicharrón de queso with octopus and a refreshing aguachile. The music selection is also a highlight, offering a delightful mix of Puerto Vallarta's signature lounge and reggae vibes.

At El Tacón, even burritos get a coastal twist, rebranded as burritas. These seafood delights embody the Vallarta mariscos ethos: affordable, high-quality, hearty, and utterly delicious. Free from rice, beans, or fries, the burritas feature beautifully seared seafood, a sprinkle of shredded lettuce, a touch of cheese for binding, and fresh tomato slices. The classic option is stuffed with smoked marlin, but you can also enjoy shrimp, octopus, smoked crab, or bacon-wrapped fish fillet versions, including combinations of fillings. Generously sized and halved, each burrita is grilled to achieve a perfectly browned, crispy exterior. With multiple locations in Puerto Vallarta, including one near the airport, it’s a fantastic spot for a final meal in paradise.

While birria has recently gained popularity in the United States, in Vallarta, it has long been a beloved breakfast taco choice. This small taquería in Centro serves up tender goat and beef options, both delicious and satisfying. The light, handmade tortillas make for a perfect taco, fitting seamlessly into a relaxed morning routine. You can choose between dorados or suaves, or indulge in a quesabirria or huaraches topped with birria. Don’t forget to order a cup of consomé on the side to fully appreciate the depth of birria’s spices.

Look for the tall, slender man in a collared shirt at the intersection of Uruguay and Perú Street, right behind Casa Ley grocery store. His name is Julio, and for 34 years, he and his wife Paty have been crafting delicious churros. Their frying oil is always pristine, and each churro is made fresh to order, resulting in a custardy center and a crispy exterior dusted with cinnamon sugar.

One of the remaining icons of traditional Vallarta can be found at the southern end of the malecón, where vendors dressed in white sell tuba, a fermented drink made from coyol—small palm fruits resembling tiny coconuts—ideal for cooling off in the tropical heat. This beverage has its roots in the 17th century, tracing back to the arrival of Filipinos in Jalisco, Colima, and Guerrero. For 30 years, Gilberto “El Muelas” Moyao, hailing from Chichihualco, Guerrero, has been serving his special tuba, which features crushed pineapple ground with a molino (mill), sweetened with piloncillo, and fermented in palm fronds for a day and a half. The result is a lightly fermented drink, served chilled over ice and topped with chopped walnuts and diced apples.

In the heart of El Centro, Puerto Vallarta’s vibrant tropical speakeasy awaits, nestled among bustling clubs and eager tourists. The drinks here are vibrant and ever-changing, often featuring delightful concoctions like gin and tonics infused with coconut oil and yuzu, or raicilla mixed with house-made orgeat and charred pineapple. You’ll also find classic cocktails crafted with coffee and Mexican whiskey.

At Puerto Cafe, every detail, from the vinyl-only tunes to the thoughtfully sourced Mexican coffee, embodies the essence of the ideal neighborhood coffee shop. Owner and barista Aldo Hernández, a Mexico City native who grew up in Puerto Vallarta, left his engineering career to create this cozy spot. Here, you can enjoy fruity pour-overs, smooth flat whites, and — most importantly — a welcoming atmosphere. The staff, mostly young skateboarders trained by Hernández, makes each visit unique. If you love the coffee they serve, don’t hesitate to ask for a bag of beans to take home.

Nestled among the charming staircases in Vallarta’s Centro, this buffet-style Mytoury has been serving classic vegetarian dishes long before the terms “plant-based” or “vegan” became popular. Open all day, the restaurant refreshes its buffet items around lunchtime, with the exception of its famous black beans. Breakfast offerings include chilaquiles, birria made with homemade soy strips, unlimited green juice, and pancakes filled with sweet papaya, puffed amaranth, and cajeta (goat milk caramel). For lunch or dinner, depending on the day, expect to find potato-stuffed chiles rellenos, pumpkin seed albondigas, sweet potato lasagna, and banana bread pudding for dessert.

For a splurge meal in Puerto Vallarta, look no further than this gem by the Rio Cuale. Chef-owner Joel Ornelas, a Vallarta native, crafts a dynamic menu that showcases locally sourced seafood, meats, dairy, and vegetables, all executed with precision. Standout dishes include succulent octopus served with mole amarillo and fish chorizo wrapped in tender peppers. If you're lucky, you might find one of his exceptional tacos featuring seared chūtoro (tuna) and braised leek on an heirloom corn tortilla. Don't miss the remarkable weekend brunch with a sourdough selection, and watch for special collaborative dinners with chefs from across Mexico.

Tacos La Mucca is the collaborative taquería venture of chef Joel Ornelas, known for Tintoque and El Puerco de Oro, alongside head taquero Alejandro Castellanos. Begin your meal with the botana, featuring headcheese aguachile, a hearty twist on the seafood classic. The escabeche is served with delightful pickled potatoes and carrots, topped with crunchy pickled pork skin. Their sopes are generously layered with refried beans and jocoque (a creamy, labneh-like yogurt), paired with a spicy salsa de molcajete, reminiscent of traditional Vallarta flavors. However, the standout is the taco arriero, a local favorite that packs the equivalent of three regular tacos worth of carne asada onto a thick handmade tortilla, draped in melted cheese, beans, and shredded cabbage. Originally from the working-class neighborhood of La Aurora, the arriero was designed to satiate hungry workers at the end of the day, and La Mucca elevates this dish with heirloom corn tortillas and wood-fired Angus beef.

You’ll soon find yourself enamored with tacos al vapor, arguably the most authentic and straightforward taco experience. This dish involves steaming a whole cow’s head until the meat becomes incredibly buttery and tender. The tacos are filled with various cuts: cachete (cheek), lengua (tongue), labio (lips), or surtido (a combination of all three), each offering a unique texture. The tortillas are also steamed, giving them a light, airy quality that enhances every bite. It’s easy to devour several of these tacos and still crave more. Tacos de Cabeza el Chulo serves an exceptional version, conveniently located within walking distance of El Centro.

The ultimate fish taco in all of Mexico is served at this beloved taco stand, which has been delighting customers for 35 years. It’s a bold assertion, but the components of this “taco de dedo de pescado” make a compelling case: a generously sized handmade corn tortilla that is both chewy and buttery, a freshly battered and fried mahi-mahi strip, and onions drenched in a Huichol-style salsa. Don’t forget the other toppings, including delicate shredded cabbage, salsa Mexicana (the Jalisco version of pico de gallo), guacamole, and generous drizzles of chipotle crema. Be sure to sample additional seafood dishes like salpicón de jaiba (crab stew), smoked marlin picadillo, and calamar a la diabla. They have two locations: one in Vallarta’s Zona Romántica and another in the Versalles neighborhood.