What to Eat in Puerto Vallarta: Seafood, Street Tacos and Raicilla
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In Puerto Vallarta, the ocean sets the menu. Fresh fish, shrimp and octopus turn up everywhere from beach shacks to rooftop dining rooms, while the city’s taco stands keep things casual after dark. Here’s what to seek out, to pair with our Puerto Vallarta guide.
Pescado Zarandeado
The signature dish of this stretch of coast is pescado zarandeado. A whole fish — often snapper — is butterflied, brushed with a chile-based marinade and grilled over wood or charcoal in a hinged basket, giving it smoky, slightly charred edges and tender flesh.
It hails from neighboring Nayarit and is typically served family-style with tortillas, salsa, onion, cucumber and lime so you can build your own tacos. Order it to share — and expect a leisurely lunch. Because it’s cooked to order, a whole fish can take a while, which is all the excuse you need for a cold beer and a ceviche while you wait.
Aguachile, Ceviche and Cocteles
- Aguachile — raw shrimp “cooked” in lime juice with fiery chile, cucumber and red onion. Green versions are made with serrano chile and cilantro; darker versions are smokier. Bright, cold and addictive.
- Ceviche — fish or shrimp cured in citrus, piled onto crisp tostadas with tomato, onion and cilantro.
- Cóctel de camarón — a Mexican-style shrimp cocktail served in a tall glass with a tangy tomato base and avocado.
- Smoked marlin — shredded and smoky, served on tostadas or in tacos, quesadillas and empanadas.
Seafood spots tend to be busiest at lunch, when the catch is freshest and the vibe most relaxed.
On the Beach: Fish on a Stick and Friends
On beaches like Playa Los Muertos, look for pescado en vara — fish grilled on a stick over an open fire and sold straight from the grill. Beach vendors also walk by with fresh fruit, coconuts, grilled shrimp skewers and sweets.
As with any food bought on the beach, trust your instincts: go for items that are freshly grilled and hot.
Street Tacos and Late-Night Eats
After sunset, the city’s taco stands light up. Look for tacos de adobada or al pastor sliced from a spit, tacos de birria (a Jalisco specialty) and fish or shrimp tacos. Smoked-marlin tacos and seafood tacos are a local favorite, too.
Neighborhood stands in the Zona Romántica and Centro are easy to find — the busiest, with a crowd of locals, are usually the best bet. Many stands only open in the evening, and the classic order is several small tacos at once, topped at the counter with salsas, onion, cilantro and lime. Don’t skip the grilled onions and roasted chiles if they’re on offer.
Sweets and Refreshments
- Coco frío — a chilled coconut, opened with a machete and served with a straw.
- Fruit cups — mango, jicama, cucumber and more with chile and lime.
- Churros and paletas — sweet snacks for a Malecón stroll.
- Pie in Yelapa — the boat-access village is known for homemade pie sold on the beach.
What to Drink: Raicilla and Tequila
Raicilla is the local spirit — an agave distillate made in the mountains and along the coast of Jalisco. Once a rustic, homemade drink, it now appears on many bar menus. Expect anything from bright and fruity to funky and earthy. Sip it slowly. Ask the bartender for a comparison: raicillas from the coast and from the mountains can taste strikingly different.
Being in Jalisco, you’ll find tequila everywhere, too, along with ice-cold beer, micheladas and fresh agua fresca. Try tuba, a traditional drink made from coconut palm sap, if you see it on the street — it’s often topped with chopped fruit and nuts.
Tips for Eating Well
- Choose busy seafood spots with high turnover.
- Carry cash for street stands and beach vendors.
- Ask about spice levels — aguachile can be fierce.
- Stick to bottled or purified water.
Hungry for more? Our three-day Puerto Vallarta itinerary pairs beach days with the best meals in town.
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