Each year, residents and visitors are asked to vote for what they believe is the "Best of Vallarta." Last year we were named "Best New Restaurant."

So how are we doing this year? Are we the "Best Mexican"? Do we have the "Best Service"? Do we offer up the "Best Margaritas"? Share your opinion and you could win some fabulous prizes!

Simply go to www.VirtualVallarta.com and select what you believe is the best of Banderas Bay.

If you have already voted, Gracias!  We appreciate your votes and support!

 

What is raicilla? (rye-see-yah)  
 

Sometimes referred to as 'Mexican Moonshine', raicilla is a homegrown version of tequila or mezcal that has just recently begun to become 'legitimized' through branding and acceptance / governing by the Mexican Government. The same soil that gives Jalisco the perfect conditions for raising blue agave, the plant from which tequila is distilled, is responsible for the prosperity of the Agave Lechuguilla, a smaller and greener variety of agave from which raicilla is brewed. Growing and processing of the agave and distillation is nearly identical to the process for making tequila: The agaves are grown for 8 to 10 years, the leaves cut off, and the resulting 'piña' (it looks just like a gigantic pineapple). Then, it is smoked for 24 hours, then cut into chunks, pulverized with a mallet, and the resulting pulp and juice fermented for a week or so. Then it's distilled over a fire and the result is raicilla.

The end product has a distinctly different taste from tequila, very smokey, and is usually considerably stronger, from 70 proof to over 150 proof in some cases. By tradition, when brewing, the first few drops of the distillate are thrown into the air...if they evaporate before hitting the ground, it's a good batch!  When used in our beef medallions, the result is nothing short of spectacular!