Un recorrido culinario que celebra el mar y la tierra, donde la cocina mexicana contemporánea se encuentra con el fuego, la tradición y una mixología exclusiva creada para La Perla.
Antojos de La Perla
Pequeños platillos llenos de sabor que despiertan el paladar y celebran la cocina mexicana contemporánea.
PICKLED PEPPERS
Grilled and marinated in olive oil, balsamic and dill.
TUNA TIRADITO
Fresh tuna drizzled with a blend of sauces, soy and lime.
CRISPY FISH CRACKLINGS
Locally-sourced Vallarta fish, fried and served with garlic and chili cream.
SHRIMP ESQUITE
Mix of corn, grilled shrimp, garlic aioli with red chili and roasted lemon
MUSHROOM CEVICHE TOSTADA
Wild mushroom mix seasoned with lemon juice, served on a toasted tortilla.
RED AGUACHILE
Lemon-cured shrimp in red sauce, cucumber and toasted tortilla.
ROASTED CAULIFLOWER
In guajillo chili butter, toasted almonds and red onion.
BETWEEN OCTOPUS AND SQUIDS
Grilled octopus and squids, local chorizo, raw grated tomato sauce, served with rustic bread.
Ensaladas
Opciones frescas y balanceadas que combinan ingredientes de temporada con un toque creativo.
BAHÍA SALAD
Mixed greens with marinated artichokes, orange supremes, basil, mint, golden raisins, farm cheese and grilled lime with raicilla.
CAESAR SALAD
Table-side preparation, Caesar dressing with anchovies, croutons and Parmesan cheese.
Los Tacos de la Cantina
Nuestra interpretación de los tacos tradicionales, con ingredientes seleccionados y técnica de autor.
FISH TACOS
Battered fish topped with a spicy garlic aioli.
PORK BELLY TACOS
Pork belly cooked for 6 hours, pickled onions and rustic yellow sweet potato puree
BEEF TONGUE TACOS
Beef tongue braised for 8 hours in meat broth, served with green tomatillo sauce.
HIBISCUS FLOWER TACOS
Vallarta-style triple-cooked hibiscus flower, serrano chili and habanero emulsion
QUESADILLAS DE BARRIO
lue corn tortillas filled with Oaxaca cheese and wild epazote.
Fuego de la Bahía
Especialidades del mar y la tierra preparadas al fuego, con pesca local sustentable y recetas de cocción lenta que celebran el carácter del Pacífico mexicano.
CHAMORRO DEL PUEBLO
Slow-cooked pork shank in a rich 25-spice mestizo mole, served with fresh tortillas
FISH FILLET (MAHI MAHI OR RED SNAPPER)
Sustainably caught local fish with a creamy beer and caper sauce, served with grilled carrots.
CORTÉS RIBS
Braised ribs with house green sauce.
GRILLED OCTOPUS
Sautéed peas, mashed potatoes and grilled vegetables.
“LA CONQUISTADORA” BURGER
Angus Sirloin, brioche bun, guacamole, grilled onions and Monterey Jack cheese.
CANTINA CHICKEN
icken marinated in red chili adobo, soy sauce, scallions and lemon.
COSTA Y RANCHO
Butter-poached lobster and grilled Angus beef steak, pepper sauce and mountain mushroom sauce.
Guarnición Extra
Complementos diseñados para elevar cada plato y personalizar tu experiencia.
MIXED GRILLED VEGETABLES
MASHED POTATOES
POTATO WEDGES
CACTUS PADDLE SALAD
Postre
Dulces creaciones que reinterpretan la tradición mexicana con elegancia y creatividad.
CHURROS PICARONES
Coated with cinnamon and sugar, served with chocolate sauce and vanilla ice cream.
CAPIROTADA
Traditional homemade dessert with coee ice cream.
REQUESÓN CAKE WITH HONEY
Local cheese and local honey.
PECAN TART
Cookie crumble and raicilla ice cream.
Mixología
Bebidas insignia creadas exclusivamente para La Perla. Cócteles de autor con ingredientes seleccionados y técnica contemporánea que no encontrarás en ningún otro lugar.
LA PERLA ESCONDIDA
Mezcal Distrito 20, lychee syrup, Aperol, lemon juice, aquafaba, pink pepper afloat.
ATARDECER EN LAS PEÑAS
Mezcal Distrito 20, roasted pineapple shrub with morita peppers, fresh lemon juice, soda top.
CANTO DE SIRENA
Thai basil syrup, Aperol, Mezcal Distrito 20, aquafaba, fresh lemon juice and cava
SAN BUENAVENTURA
Raicilla Sierra Marioneta, espresso coee from the mountains, cajeta cream.
SOL DE VALLARTA
Mezcal Distrito 20, coastal nanche shrub, agave honey, fresh lemon juice.
ALMA DEL CUALE
Raicilla Hacienda Divisadero, cucumber oleo, fresh lemon juice, aquafaba.