1. A native of Pachuca, Chef Miguel Ramirez Hidalgo studied cuisine in Toluca where he began working in kitchens, until he packed up and traveled to Los Cabos, where he was chef for a while in one of the most renowned hotels, but one day he was invited to leave the desert to see the forest and came to this city.
2. Miguel has had the opportunity to create, alongside the chef owner of La Palapa, Alberto Perez, some of the dishes that have made this Vallarta restaurant legendary. As shown: the miso-glazed Chilean sea bass with essence of jalapeno served on a bed of Damam foam or the pork tenderloin stuffed with cheese and walnuts with a sweet onion sauce, mashed sweet potatoes and julienne vegetables. "I know people who come to La Palapa are expecting not only the best quality of products but contemporary Mexican cuisine, we can not give less."
3. Miguel is already preparing the dishes to be offered next season and during the 15th Annual Gourmet Festival which include classics such as snook, red snapper, mussels, and grilled beef of the highest quality, roasted duck confit and even exotic species like the armadillo.
4. Passion is the difference, he says, between a traditional cook who makes a conventional dish and another that creates something different and puts his talents towards the palate of its guests, "My cuisine is of flavors and textures. For me is not enough to prepare a meal that is acceptable; the challenge is to transcend the conventional, in the form of something that explodes on the palate with new experiences.
5. La Palapa is still a culinary crown jewel of Puerto Vallarta and Miguel Ramirez is willing to contribute, with his creations, to remain and expand the brilliance of this traditional place and to constantly renew.
La Palapa
International
Púlpito 103
Zona Romántica
Mon-Sun 8:00am-12:00pm
AE / MC / Visa
(322) 222-5225
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