 |
| Sunrise from our balcony |
 |
| Another view from balcony |
What
could be more perfect that staying in a lush, green tropical resort positioned
just on the ocean front with mazes of walkways, pools and a beach? And of
course there were plenty of restaurants and bars so in addition to our own
happy hours on our balcony overlooking the ocean, we were never far from our
much loved guacamole and margaritas.
 |
| Church in San Sebastián |
Our
first week was a busy one with activities such as Spanish lessons, looking at
areas that might be a possibility to move to (even going as far as looking at
some condos), a trip into the mountains to San Sebastián, a village that is
over three hundred years old, a tequila distillery and a cooking class
(highlight of our first week). The second week our schedule was much more
relaxed so we had more time to either lounge and read or participate in various
activities centered around the pool. I did get to take a “back of house” tour
which blew my mind away and on our last day, we had the ultimate finale, a swim
with dolphins. It couldn’t have been a better way to end our holiday.
Our
cooking class was held at My Mexican Kitchen in Bucerias, a short drive from
Nuevo Vallarta. Travis and Edgar were waiting and warmly welcomed us into an
intimate kitchen set up for six students, the two chefs and their helper. Chef
Edgar, who is from Puebla Mexico, and Chef Travis, who is from Seattle, had laid
out the ingredients that we would be using to prepare a five-course dinner.
There were all kinds of colorful peppers and vibrant vegetables and fruit. Their
display was truly a work of art.
We
started by preparing an Agua Fresca, water that has been infused with fresh
fruit, then prepared the Salsa Verde, a green salsa. Travis enlightened us on
the differences in the peppers and the taste and spiciness of each and asked if
we liked our foods spicy. Three preferred medium spicy but I wanted the level
of spicy that causes tears to run down your cheeks. We learned that the tomatillos used in our recipe
have a totally different flavor than tomatoes and that different flavors can be
given to the salsa by roasting, sautéing or boiling the tomatoes or chilies. Edgar
blended all of our ingredients and reserved some for the “mild flavored” students
while adding more chilies to make extra spicy salsa. We got to sample the salsa
with handmade tortilla chips. YUM!! Actually, I nibbled on the chips and salsa
all evening.
 |
| One is spicy and the other HOT! |
 |
| Learning to make tortillas |
The
rest of our meal included some new foods for us, including Tlacoyos, a bean
stuffed tortilla. Did you know that a tortilla in Mexico has two very different
sides? (one side is a little puffy and the other is flat and it makes a
difference how you fold them!) The rest of our menu included Sopa Azteca or
Tortilla Soup, Arroz Mexicano or Mexican Rice, Calabacitas or Pan Fried
Zucchini and Mole Poblano. We each got to chop the ingredients and help in the
cooking but the best part was getting to eat our traditional meal! As we were
eating, Travis and Edgar made Plantanos Fritos, Sweet-fried Plantains, as the
dessert and the grand finale Cafe de Olla or Mexican Coffee. I didn't have room
for the Plantanos Fritos but the smell that wafted my way was warm, sweet,
cinnamony and delightful. The coffee was pure heaven. Even those who don't like
coffee wouldn't able to resist the cinnamon and dark sugar that enhance this
coffee. It's more like a dessert than an after dinner coffee.
 |
| YUM!! |
If
visiting the Puerto Vallarta area, I would recommend anyone who likes Mexican
food to take a class with Travis and Edgar at My Mexican Kitchen. You'll leave
full of the wonderful food and filled with enthusiasm for trying the recipes at
home.
The
afternoon of our last day, we went to the Vallarta Adventures’ Dolphin Center
for our swim. Before we got in the pool, we had an orientation to tell us about
the Bottlenose dolphins that are in the Center.
Steve and I were in a group of eight and our dolphin was Mila who is a six-year
old female. She had broken her jaw at the age of six months but had survived so
her name is a shortened version of Miracle (el Milagro).
 |
| Mila |
After entering the chilly pool, we stood on a platform so
that we were in water about waist to chest high. Our trainer brought Mila over
to us so that we could pet her and feel her skin, which felt a bit like wet
plastic. He gave us more in depth information about dolphins and their
environment before putting Mila though her “tricks”.
She seemed to love all of
the attention but then dolphins always look as if they are smiling and they are
so playful. We all had our photos taken with Mila, got a kiss from her and gave
her a kiss, and then we each got a ride around the pool on her belly. The
dolphins ended our session by racing each other around the pool just a couple
of feet away from us causing waves that nearly knocked us over. What an
extraordinary and memorable experience!
Everyone
we met was so warm and friendly and hospitable and their culture so colorful
and vivid that you can’t help but fall in love with Mexico . The end of our
holiday came all too quickly but I’m already looking forward to my return.
Hopefully, it will be soon!
