Yelapa Secret Recipes

If you landed on this posting presuming that you were about to discover the protected recipes of the greatest dinners from each of Yelapa’s dozen or so restaurants, then I have taunted you; and no doubt, I will taunt you again. Recipes requiring two or more ingredients are fiercely guarded. Such has been the case for generations. Daughters and grand-daughters learn from ancient hands and agile minds. Virtually all ingredients are fresh.

Let us explore two “creations” which appear in Yelapan dining establishments and private homes. The first is “café de olla” or simply coffee from the urn. Think camp coffee, and that will give you a rough starting point. Mexico cultivates a vast variety of coffees. Such is true for our contiguous area. Each household selects its preferred coffee bean. There is also an extensive array of both bean and ground coffees available in the grocery outlets in Puerto Vallarta. This hot morning beverage is made with purified water, a predetermined quantity of ground coffee, and an assortment of secret ingredients. It then simmers slowly on the stove.  Some restaurants offer both “café de maquina” (electric coffee maker) and “café de olla.” Try the later. One word of caution: taste the beverage before adding cream and sugar; and avoid swirlng or tipping the cup upside down to get the last drop.

The second of the two creations to explore is “salsa Mexicana,” some of you may know it as “pico de gallo” salsa. This is the quintessential Mexican salsa (it displays the colors of the national flag) made from chopped tomatoes, white onions and green chilies. It is created fresh daily based upon the maker’s assessment of the resident flavor of each ingredient. Every morning the pathways reverberate with the sound of rapid chopping. It is an audible indication that fresh salsa is being prepared. Two considerations here: firstly, try a small amount in advance of slathering it all over your meal. Secondly, this salsa will only appear on the table in the morning. It is considered inappropriate to utilize “salsa Mexicana” on a dinner selection—something akin to putting ketchup on your mahi-mahi.

Traveling invites opportunities for gastronomic experimentation. Push just beyond your comfort zone. And lastly, when visiting Yelapa, delete everything you thought you knew about “Mexican” food. Once you do, you will be exposed to sights, smells and tastes you never dreamed possible. Buen Provecho!!