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Flavors and Regional Cuisine

A vacation at Villa Verano is a feast for the senses, though none so much as the inspired menus and creations from our chefs. With fresh caught seafood, tropical fruits, and native preparations, every meal is an opportunity to discover the beauty and bounty of Vallarta.

    Chef Carlos

    Head Chef

    Originally from San Blas, Nayarit, and a resident of Puerto Vallarta since the age of eight, Chef Juan Carlos Pérez Álvarez has more than 31 years of experience in the culinary industry. His passion for cooking began at an early age, inspired by his father, a baker, who instilled in him a love for the culinary profession.
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    Nestor

    Sous Cheff

    Nestor is one of our talented chefs, who even at his young age, delights us with his creations and delicious flavors. In the 4 years that he has been working on the property, Nestor stands out for his willingness, companionship, and service.
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    Wilver

    Sous Chef

    Wilver is our Sous chef and the most recent member of the team, who in just a few months has shown his creativity by preparing unique dishes, with a dash of traditional flavors of the region, and a touch of his own inspiration. 
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Quinoa Salad
Quinoa salad with orange vinaigrette, avocado, bell pepper, scallions, parsley, and panela cheese.

Tres Veranos Salad
A blend of spinach, watercress, arugula, beetroot, goat cheese, pistachios, and guava vinaigrette.

Ranch-Style Salad
Mixed greens with squash, corn, red onion, panela cheese, and tequila vinaigrette.

House Salad
A blend of fine greens, walnuts, strawberries, and citrus supremes, served with a house-crafted coffee dressing.

Quail Egg Salad
A blend of fine greens with a gratinated potato crouton, flamed green apple, and red plum dressing.

Vallarta-Style Octopus Chicharrón Taco
Crispy octopus chicharrón served in a corn tortilla with chipotle dressing, avocado slices, and alfalfa sprouts.

Smoked Salmon Carpaccio
Served with fennel bulb, red onion, capers, arugula, and lemon vinaigrette.

Verano Passion Ceviche
Shrimp and octopus combined with kiwi, jicama, mango, mint, passion fruit, and a touch of habanero chile.

Poblano & Black Bean Soup
Creamy poblano and black bean soup, served with a brioche crouton.

Traditional Tortilla Soup
Served with crispy corn tortilla strips, cream, avocado, and panela cheese.

Tlalpeño Chicken Broth
Slow-simmered chicken broth with seasonal vegetables, chickpeas, and smoky chipotle chile.

Gazpacho Verano Special
Refreshing chilled soup featuring honeydew melon, cantaloupe, green apple, and fresh berries.

Fresh Tuna Steak
Fresh tuna steak glazed with al pastor sauce, served with sweet corn purée and pineapple pico de gallo.

Zarandeado-Style Red Snapper
Chef Juan Carlos' Signature Specialty
Fresh red snapper marinated and grilled over charcoal, served with cilantro rice and buttered seasonal vegetables.

Crispy Pork Belly
Crispy pork belly glazed with a sweet-and-sour sauce, served over cauliflower purée with fine-herb broccolini and a three-chile dressing.

Baby Chicken in Citrus Sauce
Tender spring chicken prepared with mandarin, orange, lemon, coconut milk, and oats, served with green beans and julienned vegetables.

Verano Magic Beef Tenderloin
Tender beef tenderloin glazed with pineapple sauce, served with roasted baby potatoes and grilled asparagus.

Villa Verano Specialty
Marinated flank steak served with charro beans, cheese-stuffed jalapeño, grilled nopales, and grilled spring onions.

Chef Juan Carlos' Signature Capellini
Capellini pasta sautéed in butter and lemon, served with bell peppers, asparagus, artichokes, scallops, and shrimp.

Vegetarian Zucchini Cannelloni
Zucchini ribbons filled with a blend of wild mushrooms and mascarpone cheese, served in a roasted pepper sauce.

Traditional Gratinated Fajitas
Strips of chicken and beef gratinated with Chihuahua cheese, served with Mexican rice and traditional charro-style beans.

Classic Chicken in Mole Poblano
Chicken breast topped with house-made artisanal mole poblano, served with Mexican rice and refried beans.

Catch of the Day
Sea Bass, Mahi-Mahi, or Red Snapper
Fresh fish prepared to your preference, served with rice and mixed vegetables.
Recommended preparations: A la Talla (grilled marinated) / Diabla-Style / Garlic Mojo

Traditional Chiles en Nogada
House Specialty
Roasted poblano peppers filled with a savory-sweet filling, topped with a creamy house-made walnut sauce and served with jasmine rice.

Verano-Style Enchiladas
Corn tortillas filled with chicken and topped with a mild three-chile sauce made with poblano, jalapeño, and serrano chiles, gratinated with Chihuahua cheese and served with rice and refried pork-style beans.

House-Made Neapolitan Flan
Traditional Mexican-style flan served with meringue and fresh berries.

Traditional Vallarta-Style Capirotada
Classic Mexican bread pudding prepared with dried fruits, nuts, and aged cheese.

House Mosaic Gelatin
Creamy gelatin dessert featuring colorful cubes of assorted fruit flavors.

Creamy Arroz con Leche
Traditional Mexican rice pudding infused with cinnamon and natural vanilla.

Artisanal Fruit Sorbet
A refreshing selection of house-made sorbets: lemon, strawberry, and mango.

Gourmet Ice Cream
Choice of rich chocolate or natural vanilla.

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