May, 2018
The delightful ambiance of the Tuna Blanca restaurant is upbeat and welcoming. Upscale charm and casual elegance extend from the entrance to the deck overlooking the beach at Banderas Bay, an important breeding ground for humpback whales. Options to dine are available both inside and out. I chose a table with an unobstructed view of the expansive bay where the gentle breeze carried in an intermittent mist of cool air. Sounds and sights of waves lapping the nearby shoreline and the soaring of frigatebirds, terns and gulls add to the exceptional setting.
The waitstaff is smartly dressed in long white aprons from waist to ankle, black pants and white logo clad tops with Nehru collars. They work in almost perfect harmony and delivered flawless service.
A spacious bar offered an interesting selection of unique and creative cocktails. I opted for a refreshing classic margarita, a well concocted blend of golden crystalline Tequila Centinela, agave, lime and salt.
The open kitchen concept provides a viewing of a distinct division of prep space for meat, seafood and vegetarian dishes, as well as an opportunity to watch the chefs at work. Creations of palate pleasing dishes under the direction of Executive Chef Ramon Alvarez were perfectly suited to my tastes.
Selected appetizers served up not only tasty, explosive, zippy flavors, but served as harbingers of the delicious portions yet to come. They included: Sea Mita Tostada – a crispy corn tortilla topped with raw tuna, red cabbage, avocado and a spicy sauce including sea urchin mayonnaise, agave, lime juice, chili oil and toasted peanuts; Confit Suckling Pig Taco – beans, avocado cream, tomatillo sauce, pork rind, fried parsley, buttermilk and a fresh ranch cheese. Miguel’s table-side preparation of a Caesar salad was an engaging production that delivered a nice balance of spice, zing and taste.
My selection of entrées were exceptionally flavorful: Pesca al Pastor – an enchilada filled with grilled avocado, crab in garlic sauce, and a hint of pineapple, topped with octopus ink; Shrimp Temazca – shrimp flamed over hot stones with “raicilla” (a distilled spirit produced from the agave plant), vegetables, chipotle and a fresh herb sauce.
Paired wines: Casta Blanca Chardonnay, Baja; Joseph Drouhin/Macon-Villages, France; LaVilla Pinot Grigio, Italy; and Matua, Sauvignon Blanc, New Zealand complimented each serving.
Owner and Chef, Thierry Blouet, has created a distinctive lineup of extraordinary fare. The delicious offerings of traditional cuisine indigenous to the Mexican Pacific coast untilize fresh, organic ingredients. Blouet’s Cafe de Artistes Group includes Tuna Blanca in Punta de Mita and Cafe de Artiste in Puerta Vallarta. Both are renowned for delivering outstanding hospitality, world class service and exceptional food.
Delightful ambiance, delicious food and impeccable service all contribute to making the top grade at Tuna Blanca. Toss in a lovely beach and waterfront location with an enchanting vista of Banderas Bay, and you have a dining experience at Tuna Blanca that should not be missed.