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| UN destino, dos paraísos / ONE destination, two paradises |
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| El Arrayán |
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Open since 2003 and Voted Best Mexican Restaurant seven years in a row, EL ARRAYÁN serves traditional Mexican specialties from different regions. Local ingredients are used to cook. Try their Mexican wine list and original cocktails. Also enjoy their colorful space, open courtyard and attentive service. |
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Address
Allende #344
El Centro
Puerto Vallarta, Jalisco, México
Tel/Fax: +52 (322) 222-7195
Our Current Hours:
Open Wednesday - Monday
5:30 PM To 11:00 PM
Closed On Tuesday
info@elarrayan.com.mx
www.elarrayan.com.mx |
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| Local Chef |
| Alfonso Corona V. |
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After completing his studies, works in Club France and in the renowned Au Pied De Cochon in Mexico City, under the command of French chefs.
In 2008 arrives to Puerto Vallarta to work in EL ARRAYÁN as Sous Chef. He is currently the Chef at this same restaurant, where he carefully researches, rescues and prepares recipes based on our Mexican culinary traditions. |
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| Recipe of the Year |
| Pork chops with Manchamanteles |
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Serves 4
Manchamanteles sauce
Ingredients:
• 1 tablespoon Cooking oil
• 4 pieces Ancho pepper
• 1/4 piece Large white onion
• 2 pieces Garlic cloves
• 6 pieces Tomatoes
• 1 piece Red apple
• 2 cups Natural ripe pineapple
• 1 pinch Ground cinnamon
• 2 pinches Ground all spice
• 2 pinches Ground black pepper
• 1 tablespoon Sugar
• 2 cups Chicken stock
• 1 tablespoon White vinegar
• To taste Salt
Preparation Method
Sauté in oil garlic and onion, add
chilies. Mix in tomatoes and spices,
cook for 3 minutes. Add stock, sugar,
vinegar and fruit. Simmer over low heat for
15 minutes. Purée and season.
Pork Chops
Ingredients:
• 4 pieces 1st quality pork chops aprox 10 oz. each
• To taste Cooking oil
• To taste Salt
• To taste Ground black pepper
Preparation Method
• Season with salt and black pepper
• Spread a small quantity of oil on chops
• Sear cops on both sides, on a hot grill
• Put on metal tray in preheated oven at 350ºF, for approximately 10 minutes or until desired doneness
Green Mash
Ingredients:
• 6 pieces White potatoes
• 2 cups Milk
• 2 tablespoons Cooking oil
• 2 pieces Poblano pepper
• To Taste Salt
• To Taste Ground
• 1/3 cup Butter
Preparation Method
• In a sauce pan , boil roughly cut , peeled potatoes with salt
• In a frying pan sautée seeded Poblano Peppers, until soft
• Put cooked soft potatoes through fine sieve
• Mix Poblano peppers in blender until smooth consistency
• Mix into mashed potatoes
• Stir in butter. Season with salt and pepper
Montaje
• Place green mash in the middle of the plate
• Place one chop over mash
• Serve manchamanteles sauce over chop
Creator: Chef Alfonso Corona Villamar |
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November 8th - 18th, 2012
Festival Gourmet de México, 2012 © All Rights Reserved
Phone: +52 (322) 222-2247 |
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