Vallarta BBQ Experience ignites the grills at Velas Vallarta
Amid flames and grills by the sea, chefs Roberto Vázquez, Nahúm Velasco, Sandra Macías, Raúl Hernández, Victor Hugo Howard, Arquímedes Colmenares, and Ángel Montemayor kicked off the first edition of the Vallarta BBQ Experience at Velas Vallarta on Sunday, March 30th. During this evening, the beach transformed into the perfect setting for a vibrant barbecue festival, where guests received their dishes straight from the grill, chatted with the hosts, and enjoyed live music.
A celebration of Mexican flavors
Photos by Velas Vallarta
Under the theme “A Night of Mexican Heritage”, attendees explored various stations to watch the chefs in action, preparing creations inspired by the country’s rich flavors. At one of the grills, Nahúm Velasco, Executive Chef of Grand Velas Riviera Maya and Cocina de Autor—Velas Resorts’ Michelin-starred restaurant—presented a dish featuring chocolata clams with Yucatán-style castacán, a spicy chiltepín and garlic vinaigrette, green apple, and cilantro.
Meanwhile, Raúl Hernández from Grand Velas Riviera Nayarit combined the flavors of the coast with influences from Mexico City, his hometown. His zarandeado-style octopus with adobo, chimichurri, and avocado delighted diners.
Photos by Velas Vallarta
One of the night’s most remarkable moments was unveiling an 80-kilo smoked pig, prepared by Roberto Vázquez of Velas Vallarta. From transporting it from the coals to the serving table, the spectacle culminated in exquisite tacos that captivated guests.
From Texas, Víctor Hugo Howard, founder of the BBQ equipment brand “Pitmaker”, paid homage to American barbecue with his interpretation of brisket. His Black Angus beef brisket, slow-cooked for 12 hours, was served in a brioche slider with a touch of mole, creating an unforgettable combination.
Photos by Velas Vallarta
Representing northern Mexican cuisine, the Pitmaker team presented a traditional “taco regio” featuring kid goat with piquín chili sauce and confit garlic. Meanwhile, Sandra Macías from Táu Beach Club, blended Monterrey-style cooking with influences from Gómez Palacio city, preparing a northern-style discada made with pork, beef, chorizo, bacon, bell peppers, onions, tomatoes, chipotle chili, and beer.
Masterclasses and culinary showdowns beyond the grill
Vallarta BBQ Experience also features a lineup of masterclasses and workshops, covering topics such as sauces and tortillas, cochinita pibil, chicharrones, and butchering techniques, along with themed evenings full of surprises. For instance, during the “Best Taco Battle” on March 31st, guests sampled creations by chefs Sandra Macías, Nahúm Velasco, Fernando Martínez, and Héctor Leyva before casting their votes for their favorite recipe.
These immersive experiences are part of Velas Vallarta’s All-Inclusive plan, so stay tuned for upcoming events at the resort!
