Tres taco time in Mexico

That’s right, I’m back in Mexico, to chase the sun, eat many delicious things, and swim in the warm Pacific Ocean.

After what I can only describe as a seamless journey here, I started my adventure solo in Mexico City for a few days, and now find myself in Los De Marcos, a sleepy seaside town just north of Puerto Vallarta with ‘the wife’, plus quite a few geckos!

Already, the slow rhythm of LDM life has allowed me headspace to work on my own projects, and breathe a contented sigh. This is not to say that I haven’t taken my role of taco taster very seriously, so here are three particularly delicious offerings from my travels so far.

Taco trio below (L-R):
1. Beef sirloin, frijoles, onion, pickles and my choice of the incredible salsas above, which deceptively went from creamy colour (XXX HOT), so smokey/garlic oil (v mild) at La Mucca
2. Suckling pig, peanut salsa, taco verde, avocado, and herbs at Salón Ríos
3. Bahia fish, pineapple, cabbage, coriander, and their signature floral touch at ᗰEZCAL Y SAL

All were very different, not just because they featured three entirely different token ingredients, but also in atmosphere (and portion control!). From a more boujis Salón Ríos in CDMX, to a beach-babe floral extravaganza at Mezcal y Sal, to the off-the-beaten-track, roadside dining to La Mucca.

The latter was my favourite due to the generosity of it all - salsas galore, hibiscus agua fresca, and a clearly very passionate chef, which all made for a very authentic taco experience.

What I have to do in the name of research eh?!