Thirteen Restaurants in Riviera Nayarit to Participate in 'Mezcal Week' Team Angels - PVAngels
April 8, 2016

Thirteen restaurants around Banderas Bay in Riviera Nayarit would like to introduce you to this antique and traditional Mexican beverage by launching the “Semana del Mezcal” (Mezcal Week) from April 15th to 27th.
 
Each day a different restaurant offers a 3 course menu including a Mezcal matching every course.

While you enjoy this special treat the Master Mezcalier Esteban Serrano will explain the different types of Mezcal, the distillation process and respond to all your questions.

The following restaurants combine the Mezcal with their distinctive style of cuisine (click on the restaurant names to enter their website or Facebook page):

Friday, April 15 - Nopalitos, Nuevo Vallarta 
Saturday, April 16 - La Parrilla de Villa, Nuevo Vallarta 
Sunday, April 17 - Sonora al Sur, Nuevo Vallarta
Monday, April 18 - Mar y Sol, Bucerias
Tuesday, April 19 - Mar Extea Gastrobar, Nuevo Vallarta
Wednesday, April 20 - Nicksan, Nuevo Vallarta
Thursday, April 21 - Black Forest, La Cruz de Huanacaxtle
Friday, April 22 - Mediterráneo, Nuevo Vallarta
Saturday, April 23 - House Mama, Nuevo Vallarta
Sunday, April 24 - La Negra, Bucerias
Monday, April 25 - La Saranderia, La Cruz de Huanacaxtle
Tuesday, April 26 - Restaurante del Mercado del Mar Oso’s, La Cruz de Huanacaxtle
Wednesday, April 27 - Don Pedros, Sayulita

Presale tickets are available at the participating Restaurants and online at Vallarta Tickets.

The price per person is 399 pesos and includes the 3 course menu, 1 glass of Mezcal accompanying each course and information about Mezcal.

Mezcal (or Mescal) is a distilled alcoholic beverage made from the maguey plant (a form of agave, Agave Americana) native to Mexico. The word Mezcal comes from Nahuatl "mexcalli metl and ixcalli" which means "oven-cooked agave."

The maguey grows in many parts of Mexico, though most Mezcal is made in Oaxaca. A saying attributed to Oaxaca regarding the drink is: "Para todo mal, Mezcal, y para todo bien, también." ("For every ill, Mezcal, and for every good as well.")

Mezcal is highly varied, depending on the species of agave or maguey used, the fruits and herbs added during fermentation and the distillation process employed.