Taste is also introducing a new website at www.taste.com.mx (http://www.taste.com.mx/)
“We believe that respecting our clients health goes beyond the cleanliness of our kitchen, all the way to where the ingredients are grown or raised” said Chef Rito. “We spent the summer seeking out the best local sources of farm-fresh, organically raised quality ingredients which are featured in many of our new menu items.”
A good example is Rito’s new Grilled lobster, with Tuito Arrayan Jam and toasted Tortillas. It represents three regions of the bay. The lobster is from La Cruz, in a good size that allows us to offer it at a great price. It is cooked on the grill and lightly smoked in the traditional method of Zarandeado. Caramelized with homemade jelly from the Arrayan (mytle in English), a typical local fruit which grows in our mountains.
Toasted tortillas are also typical of the region. When toasted the tortilla inflates, creating a unique texture. It is covered with fresh cheese produced in the magical village of El Tuito. The entire dish is accompanied by locally grown microgreens from Pro Riviera Microgreens. These unique, fresh, and nutritious green sprouts are known for their color and high vitamin and mineral content, and may include beets, arugula, cilantro or corn.
Each of our dishes use local products and non-industrialized fresh ingredients produced by the hands of the workers and offering them directly from their place of origin to our plate at your table.
According to the FDA (http://news.vin.com/
Beyond that, Rito recognizes that supporting local purveyors not only contributes to the local economy, but provides fresher ingredients. Futhermore, it is environmentally preferably to source locally, avoiding the costs and pollution from long distance transportation.
Executive Chef Oscar Rito
Rito is fast becoming one of Mexico’s most celebrated chefs. In Europe, Rito served in several Michelin 3 Star restaurants including what was considered by many as the world’s best restaurant “El Bulli” under Chef Ferran Adria in Catalonia Spain. He graduated from the Culinary Institute of Mexico in Puebla in 2001, where he won several international competitions.
His notoriety grown beyond Vallarta as recently Taste Restaurant@CasaCupula was written up (http://www.mexicodesconocido.com.mx/
Taste’s kitchen space was doubled this summer, with new equipment for better quality production. New for the season is poolside dining at night by torchlight, at Casa Cupula’s newly renovated main pool deck. Clients may also request private dining in one of our new luxury pool cabanas, which at night are outfitted with tables for up to 4 diners.
Taste is open for dinner from 6pm-11pm Monday to Saturday. A gourmet breakfast and lunch menu poolside are also available. Taste’s legendary Sunday Mimosa brunch is open to the public from 10am to 2pm.
Hours: Monday-Saturday Breakfast 9am-noon
Lunch 12-5, Dinner 6-11
Sunday brunch 10am-2pm.
Visit Taste at www.taste.com.mx for more information and online reservations.
As one of the world’s finest boutique resort hotels for gay men, lesbians and friends, Casa Cupula has built a reputation since 2002 for services and luxury and is consistently ranked among the 10 best hotels in Puerto Vallarta. Taste restaurant@casacupula was opened to the public in 2011 and was named Puerto Vallarta’s “Best New Restaurant” by readers of Vallarta Lifestyles Magazine and www.virtualvallarta.com.