August Octopus Festival at The River Cafe in Puerto Vallarta Gary R. Beck - Beck's Best
August 14, 2014

The River Cafe follows its successful Mango and Garlic Festival with the month of August offering The Octopus Festival.

This stunning destination in Vallarta since 1993, owned by Margarito Larios and Eva Sánchez Dueñas, features open-air seating overlooking Río Cuale and artwork by renowned artists displayed on the walls. In the heat of the day, a family of iguanas appears to sunbathe and entertain the guests in the branches of tall trees on the river's bank.

The Octopus Festival menu is a three course dinner with three choices in the first two courses for 295 pesos, noon to 11:00 pm for the month of August.

Executive Chef Roberto Chavez started with ceviche Acapulco Style. Octopus was mixed with shrimp in a sweet and spicy onion tomato catsup [ketchup] sauce and topped with avocado slices. This dish is typical of the cuisine of our southern neighbor.

Galician Octopus was marinated in olive oil, garlic and cayenne served with roasted rosemary potato wedges. The meat was fork tender and the treatment of spices extremely good. This dish stood out with the diners, asking manager Steven Larios to consider adding to the regular menu, come September.

Grilled Octopus Salad with organic baby greens and roasted peeled apple slices, cherry tomatoes and a light cilantro vinaigrette provided coolness on this very warm evening. Meat was flavorful and quite tender.

Spiced Octopus Skewers [Anticucho] arrived served over herbed mashed potatoes, flavored with chimichurri sauce [Argentina origination] and Peruvian sun-dried chile-miso sauce.

For an alternative choice, Roasted Mahi Mahi fillet is offered. The fish is crusted with tomato pesto and served over saffron creamy risotto with mixed fresh al dente vegetables, then drizzled with basil oil. The meat was sweet and moist.

Sauteed Linguine Pasta with garlic, onion, octopus, manzano [apple] chile, known as rocoto in Peru], yellow bell pepper, white wine and parsley brought a dish worth returning for more.

Blueberry Mousse finished the evening in style. The creamy mousse was light in flavor but lay atop a rich deep chocolate brownie with swirls of a fresh blueberry compote surrounding the dessert.

When the cappuccino arrived, it featured a dark intense coffee roast with an inch of whipped milk. Delightful finish to a most rewarding festival of octopus.

See the complete Octopus Festival menu at The River Cafe.

The River Cafe is located in south Downtown Vallarta just off the Vallarta Street bridge at the Isla Cuale. Hours are 8:00 am - 11:30 pm, telephone is (322) 223-0788 and email is info@rivercafe.com.mx.

After 20 years in the San Francisco restaurant business, Gary R. Beck turned his attentions to cooking, dining out, creating recipes and exploring Puerto Vallarta's rich array of eateries. Famous for his restaurant guide, Beck's Best, which is constantly updated and available for purchase at Kindle e-books,  Apple iPad/iPhone, or in print at Cafe Press/VallartaGuide. You can contact Gary at garyrbeck1@yahoo.com.