Starting in the city square in the old town of Puerto Vallarta near the River Cuale, our guide, Lobo from Vallarta Food Tours, greeted us enthusiastically. Not only were we about to eat a bountiful amount of tacos for breakfast, but we also tried REAL, authentic Puerto Vallarta street food. It is rare to find a traveller at a corner food stand, tourists usually opt for American-ized restaurants and food they find familiar and comfortable eating. For us, this was NOT the case. As guests of Tourism Puerto Vallarta, we vocalized that if we truly experience the artistic beauty and flavors of Puerto Vallarta nestled in the Sierra Madre mountains and overlooking Banderas Bay, we want to try authentic food – where the locals eat daily.
As we embarked on our taco tour walk, Lobo engaged us with historic and interesting facts about the area—some of which surprised us!
The first taco stop was not a far walk but a memorable one. Lobo informed us that the stand opened in 1986. The owner, Filipa, and her late husband opened the taco stand. Before her husband passed away, Filipa competed state-wide for his infamous dish—this stand has become known for modernizing it. We also learned that the heavy content and savory shell make this stop popular for locals looking to kill a bad hangover.
As we continued our walk, Lobo chatted about local street art and how they, too, have a local “Banks” Artist who only works at night and keeps his identity secret.
The second taco stand was “pulled pork” heaven: tenderized pork, fresh corn tortillas, and fresh salsas of every heat. The pork leg was marinated in its own broth and served fresh and tender at a mouthwatering temperature. As we inhaled the delicious tacos, Lobo described the difference between heat and spice as well as the top visual points to look for when stopping for street food—clean surface area, clean grill/prep area, and well displayed and tidy sauces and salsas.
We strolled through the Emiliano Zapata district, and Lobo mentioned how at the first Mexican taco stand, pork was imported from Cuba, and the corn wrap was born because there were no baguettes or buns in Mexico at the time.
Walking through the Emiliano Zapata market, Lobo sourced a local cheese for us to try as a vegetarian option. We stopped at a local shopfront that was making fresh corn tortillas. Lobo passed out warm shells and the panela cheese topped with a pinch of salt, and this vegetarian option was instantly one of our favorites.
As we walked through the market, Lobo pointed out the origin of Chipotle and how it’s a smoked jalapeño. During the Aztec rule, the village could not eat a whole jalapeño chili harvest in one season – so the roasting and preserving began!
Our last stop was undoubtedly our favorite. If you have not tried a Marlin taco, I suggest you do, specifically at Mariscos La Tía – Gasolinera Solorzano. Smoked in garlic butter with a chili rub, the marlin shrinks and becomes the bacon of the sea with a very meaty and hearty consistency.
We thank Gustavo with Puerto Vallarta Tourism and Lobo from Puerto Vallarta Food Tours.
