Starting in the city square in old town Puerto Vallarta near the River Cuale, our guide Lobo from Vallarta Food Tours greeted us with enthusiasm. Not only were we about to eat a bountiful amount of tacos for breakfast, but also try REAL authentic Puerto Vallarta street
As we embarked on our taco tour walk, Lobo was engaging us with historic and interesting facts about the area – some 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. Owner, Filipa and her late husband opened the taco stand and
As we continue our walk, Lobo chatted about local street art and how they too have a local “Banks” Artist who only works at night, keeping 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 it’s 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 stoping 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
Walking through the Emiliano Zapata market, Lobo sourced out a local cheese for us to try a vegetarian option. We stopped at a local shop front 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 favourites.
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 chilli harvest in one season – so the roasting and preserving began!
Our last stop was undoubtably our favourite. If you have not tried a Marlin taco, I suggest you do…but specifically at Mariscos La Tía – Gasolinera Solorzano Smoked in garlic butter with a chilli rub, the marlin shrinks and becomes the bacon of the sea with a very meaty and hearty consistency.
We send special thanks to Gustavo with Puerto Vallarta Tourism as well as Lobo from Puerto Vallarta Food Tours.