When you plan your wedding, Moms get to take center stage (for better or worse) helping with the wedding dress, giving her input and suggestions for the reception and throwing bridal showers and such.  But when the wedding comes?  Mother-of-the-bride takes a backseat to Father-of-the-bride every time.

 Even if you manage to get though watching a proud father walk his daughter down the aisle without tearing up, unless you’re a serious ice princess, the father/daughter dance will get your mascara running for sure.

So why?  Why are we so sentimental about our fathers?  Maybe it’s because it’s such a unique relationship within our families.  None of the jealously or competitiveness that happens with our siblings, and sometimes our moms, is present in our relationships with our dads.  Or maybe it’s because no matter how old you get, you always still remain a little girl to your dad.

Whatever it is that makes your dad special to you, make sure to celebrate him this Father’s Day with a gesture, large or small, which lets him know you love him.  And remember, neckties are never appropriate.

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Now, as a grown woman with a shelf full of glossy cookbooks, a cable subscription to the Food Network and an addiction to at least three (ok, five) reality cooking competition shows, I still feel that the best cooking lessons I ever had were as a little girl in my Nona’s kitchen.

Nona was the original farm-to-table chef.  Meats came from the corner butcher who had his farm 30 minutes from his shop.  Eggs and poultry came from the neighbor three doors down who had a coop in her large backyard.  Fruits and vegetables came from Nona’s own garden or, for the few things she didn’t grow herself, from the Saturday morning market.  She only used in season and fresh ingredients and knowing that each year she only made her blueberry pie for six weeks made it taste even more special and delicious.

Because she used such fresh ingredients, the simplicity of Nona’s cooking was what made it so fantastic.  She would make Caprese salad with olive oil and hand pulled fresh mozzarella from the Fiorini Italian Market along with basil from her herb garden and her own tomatoes still warm from the summer sun, with a tiny sprinkle of salt and pepper.  The freshness and the simplicity made each flavor come alive and to this day, I’ve never made or tasted a Caprese salad that compares to hers.

The final lesson my Nona taught me?  That having a glass of Pinot Grigio while cooking makes everyone a better chef.  Thanks for that one especially, Nona!

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Check out here our menus for more Italian specialties or let us plan your Italian themed event!

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What makes the food here so delicious is the abundance of fresh products.  Produce, fish, shellfish, meat, cheeses and spices are all locally grown and harvested here.  And when Spanish settlers came to the region they introduced wheat, olive oil, rice and wine (thank you, Spaniards!) to the Mexican diet.  This fusion of cuisines and ingredients has made Mexican cuisine one of the most extensive and nuanced cuisines in the world.

One of my favorite meals in Puerto Vallarta that I’m pretty sure is never going to make it onto a Taco Bell menu anytime soon is the Jalisco specialty of pozole.  Imagine a huge bowl filled with pork or sometimes chicken, hominy, and stock and topped with chopped onion, salsa, sliced radishes and chunky sea salt.  Delicious!

Or birria tacos which are made from goat….yes, I said it…and marinated overnight in beer, chilies and other spices.  I promise if you try one, you’ll order another.

If you’re feeling nervous about trying some new foods, especially now that I mentioned the goat, maybe get a little liquid courage by way of another specialty created right here in the state of Jalisco….tequila!  It’s always a great accompaniment to the true cuisine of Mexico.

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Planning on catering a Mexican Fiesta? Contact us or check out our Fiesta Sample Menu

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