For the Love of Garlic and Mango Summer Festival at River Cafe Gary R. Beck - Beck's Best
June 14, 2015

The lovely comfortable River Cafés are hosting this festival (through July 30) combining the flavors of mango with garlic. Some diners shirk at the thought, but the chef knows what he is doing and presents fantastically pleasing dishes throughout the three course meal. The menu is enticing and well-worth a dining visit.

Located in the most beautiful setting in Vallarta since 1993, the original River Cafe is a gastronomic landmark owned by Margarito Larios and Eva Sánchez Dueñas, features open-air seating overlooking the río, with artwork by renowned artists such as Marta Gilbert. The Sayulita location on the river in Riviera Nayarit offers an equally pleasant dining experience.

The feature setting the theme for the dinner is Amuse Bouche (single, bite-sized hors d'oeuvre) Garlic confit with mango chutney and bell pepper served with plain crostini. Toasted bread slices were spread with garlic cloves removed from the whole roasted head, then topped with mango chutney which was presented in a small black baking dish/ramekin.
 
Appetizers

• Caesar Salad with bacon, Parmesano Reggiano and garlic grissini with anchovy and garlic dressing. What appeared to be the usual Caesar became much more complex with various flavors. Garlic was prevalent, mixed with tender chunks of pancetta, anchovy paste, torn Romaine leaves and generously finished with shaved Reggiano Parmigiano.
• Double Garlic Cream Soup with potato and chipotle aioli. Smooth, rich and creamy soup was highlighted with slices and bits of cooked garlic adding sweetness. Drips of chipotle aioli (garlic mayonnaise) floated on the surface with a toasted crouton. A summit in the soup world.
• Mango Salad with mixed greens, avocado and fried wonton with passion fruit dressing. The mixture was assorted lettuces and radicchio (leaf chicory), mixed with avocado chunks and sprinkled with deep-fried wonton strips, then tossed in a superb dressing which thrilled the taste buds possibly the most of the evening.

Entrees

• Grilled Filet Mignon with garlic slices served with baked potato with bacon and vegetables. Delicately tender beef was drizzled with a guajillo chile sauce and the baked enhanced by bacon, chives and sour cream.
• Penne Pasta with roasted garlic, pancetta and green peas with creamy garlic sauce. Wonderfully al dente pasta was sauced similarly to Alfredo, with cream, peas, garlic cubes and pancetta. Each forkful was a sensation which demanded another taste.
• Grilled Chicken Breast with mango chutney, over mashed potato and vegetables. Breast slices were moist and tender, laid atop mashed potato along with asparagus spears and mango.

Desserts

• Brandy Glazed Fresh Mango over vanilla ice cream. Cubes of fresh, sweet mango were covered with a brandy caramel reduction and served over rich vanilla ice cream and garnished with strawberry and red raspberry.
• Mango and Cheese Pie with tropical fruit sauce and caramelized mango. This dessert proved to be a most unusual cheesecake. A round cup was used to shape the graham cracker crust. The shell was removed and filled with a light cheese mixture. Caramelized mango covered the cheese then finished with red and blackberries and sweetened whipped cream.

For more information and reservations, visit River Cafe.

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.