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| UN destino, dos paraísos / ONE destination, two paradises |
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| The River Café |
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| The River Café is a landmark in Puerto Vallarta. Enjoy its cuisine and ambiance with infused flavors for breakfast, lunch or dinner, cared for the most friendly service. By day you’ll see this natural setting surrounded by trees, iguanas and birds. At night expect a pleasant evening with the river sounds, candlelight tables, listening to the live music. Visit and enjoy The River Café with all your senses! |
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Address
Isla Río Cuale L-4
Centro
Tel. (322) 223-0788
8 am • 11:30 pm
Open Daily
Breakfast-Lunch-Dinner
www.rivercafe.com.mx
rivercafe@rivercafe.com.mx
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| Local Chef |
| Karla Morales |
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She was born in Chiapas and studied the Bachelor of Cuisine in Puebla City, where she had her first job at the “1800” Restaurant. But her interest was out of limits and she looked for an opportunity around México… So we found her 5 years ago and she transformed Mestizo’s Restaurant, achieving delicious flavors of the Mexican Contemporary Cuisine. She is currently at The River Café, giving her touch to our international dishes, as only she knows how. |
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| Ver Menu... |
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| Recipe of the Year |
| Grilled Swordfish |
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Serves 6
INGREDIENTE
• 6 each Swordfish Steak
• ½ cup extra virgin
• pinch salt
• pinch pepper
• to taste chopped garlic
METHOD
Combine all ingredients into a large bowl and mix. Place swordfish in bowl and cover. Let stand for 2 hours in the fridge. Place on hot grill until desired cooking is reached. (3 min on each side)
Stuffed Sicilian Tomatoes
INGREDIENTS
• 6 each tomatoes
• 4 tbs extra Virgin Olive Oil
• 1 small onion
• 4 each anchovies
• 1 tbs cappers
• 1 tbs chopped italian parsley
• 0.5 cup bread crumbs
• 1 tbs marsala wine
• 0.25 tbsp salt
• pinch crushed black pepper
METHOD
Cut the top and hollow out the tomato and reserve. Chop all the ingredients and sauté all until tender then add half of the breadcrumbs at the end with the wine. Refill the tomatoes and sprinkle breadcrumbs and drizzle oil on top. Put in a pan and place in pre-heated oven at 180ºC for 20 minutes, remove and keep covered.
Zucchini and Olive Orzo
INGREDIENTS
• 1 pack 350gr orzo
• 15 small zucchini cubed and sautéed
• 100 grams sliced black olives
• to taste salt and pepper
• 1 oz italian parsley
• 1 small red peppers diced small
• al to taste sliced thin Basil
• 1 to taste dry chili flakes
• 1 small Onion diced fine
• 2 tbs olive oil extra virgin
METHOD
Prepare the orzo as indicated in package. Once drained and cooled, combine with all the ingredients in a bowl and mix and check the seasoning for salt and pepper and refrigerate.
Rosemary and Anchovy Sauce
INGREDIENTS
• 5 each anchovies
• 1 each lemon juice
• 1 tsp fresh rosemary chopped fine
• 1 cup extra virgin olive oil
• 2 each orange zest
• 3 oz orange juice
• to taste chili powder
• to taste salt y pepper
• 1 each italian parsley chopped fine
METHOD
Finely chop the anchovies and rosemary into a bowl and add the lemon juice and olive oil incorporate the rest of the ingredients. Season with salt and peper to taste.
PLATING
Place the grilled swordfish with orzo and warmed stuffed sicilian tomato and drizzle the rosemary anchovy sauce over fish.
Creator: Darren Watson
Local Chef: Karla Morales |
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November 10th - 20st, 2011
Festival Gourmet de México, 2011 © All Rights Reserved
Phone: +52 (322) 222-2247 |
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