Puesto Mexican Street Food & Bar

Strangely, but not without reason, I only had one experience with street tacos while in Mexico.  However, as mentioned before, it wasn’t completely unintentional. You see, the ports that we were visiting were along the Pacific Coast and their specialties are related to seafood. Hence, the ceviches and plenty of other seafood were what we wanted to eat rather than just land-based meat tacos. With that in mind, we did hit up Puesto for some lunch after we got off the MS Westerdam (and yes, for some tacos).

But before that, we were served up some customary freshly fried Tortilla Chips with a smoky and slightly spicy chipotle dip. The chips were completely fine as they were but we couldn’t resist (more like I couldn’t resist) adding a side of Crab Guacamole. It was a good idea though since it was made with fresh creamy avocados where there were still little chunks present. It was well-seasoned and the hint of cilantro was not overpowering. Yet, it was the sweet and briny fluffy crab that put it over the top. The flavors were complimentary, much like how avocado and crab go together in a California Roll.

Next up, we got the White Bean Sopa that was thick and rich. It was blended fairly smooth with the silkiness of white bean, but I found it a tad too pasty. It was well-seasoned though and the drizzle of jalapeno oil made things bright and spicy. The best item we had all meal was the Charred Corn with butter, cheese, chilis and crema. These were smoky and intensely sweet from the caramelization. There was a wealth of flavours from the salty cheese and spices as well as the smooth cooling of the cream.

Of course I ordered some Tacos and they consisted of Al Pastor, Chicken Verde, Carnitas and Filet Mignon Asada. These were completely overstuffed with ingredients and well-worth the price of 3 for $15.00. My favourite was the beef as it was tender and well-spiced. The al pastor was tender and had the classic sweetness of pineapple. I also enjoyed the moist chicken in the verde where it was lightly spicy. On the other hand, the pork in the carnitas was fairly dry and mild-tasting. This could’ve used some hot sauce.  Despite this, all of the other dishes were quite good and flavourful.  This was a good first meal right off the cruise ship.

The Good:
- Loved the atmosphere
- Casual, yet attentive service
- Good eats

The Bad:
- Some items were on the pricier side

Holland America MS Westerdam Vista Dining Room Night #7

Resisting the urge to book Caneletto for our last meal of the cruise, we decided to head to the main dining room for dinner. We didn’t get to experience the Culinary Council-inspired menu on the MS Veendam because we ate at the aforementioned Caneletto. We previewed the menu in the morning and felt it was decent enough for us to give it a chance.  Also, we had already spent copious amounts of money on drinks, specialty dining and souvenirs from our ports of call.  Time to save some cash?

Viv started with the Salmon Tartare, which was more like salmon mousse as it was overprocessed in our opinion. It was sweet though with a light taste of the sea. It was accompanied by baby zucchini, cherry tomatoes, watercress, cornichons and a bacon curry sauce. The plating was interesting while the colors were attractive. Unfortunately, the only thing memorable was the drops of bacon curry sauce. For myself, I went for the Sweet Breads with roast cos lettuce. The well-seared sweet breads were a bit overdone for my tastes, but the burnt bread sauce was impactful and provided a smoky depth-of-flavor.

For our soups, I had the Potato Soup with Swiss chard. This was a hearty broth full of tender, yet toothsome Swiss chard and crunchy cabbage. The soup itself was starchy and creamy, but was very mild in taste. However, the small nuggets of turkey sausage provided a robust meatiness. There was also a background spiciness that came through at the end. Viv opted for the Wild Mushroom Soup which was not as heavy as it appeared. It was not particularly creamy, rather it was brothy but still full of woodiness from the mushrooms. The little pockets of crème fraiche added the missing creaminess as mentioned.

We wanted our last meal to go out with a bang so we both went for 2 dishes each. I started with the Pan-Seared Rainbow Arctic Char with spaghetti and sautéed zucchini. Although the skin was crispy and well-seasoned, the fish itself was overdone bordering on dry. It was also rather bland. Interestingly, the spaghetti was on point being al dente and tossed in seasoned olive oil. My second dish was the Lamb Shank with cauliflower-rosemary puree and crispy parsnip. I thought the lamb was executed nicely with a tender and gelantinous texture. It was well-seasoned by the silky sauce. Once again, the green beans on the side were in a unappealing shade of faded green.

Viv began with the Black Sesame Jumbo Shrimp Baharat Salad that featured a perfectly poached egg, cherry tomatoes, red radish, brioche croutons, cheese foam and citrus-ponzu dressing. Everything about the salad was fine including the acidic and sweet dressing as well as the creamy egg yolk. However, the prawns were too salty and slightly overdone. The second dish was much better in our opinion, being the Pappardelle with veal ragout. Finished with ricotta and basil, the sauce was rich and meaty. There was a nice balance of flavors including bits of fennel. The pasta itself was a touch soft, but not terribly so.

For dessert, Viv had the Poached Pear with chocolate fondue, caramelized nuts and white chocolate sauce. The pear itself was nicely executed being tender, yet still retaining its integrity. There was a light cinnamon flavor to go with the considerably sweet chocolate. For myself, I had the Esterel Cake which was texturally on point. The silky chocolate ganache gave way to moist almond cake. However, it was very sweet though. Even the raspberry preseves didn’t cut through the sugar content.  Considering many final dinners we've had on other cruise lines were hardly memorable, this one aboard the Westerdam was acceptable and featured enough variety.

Holland America MS Westerdam Vista Dining Room Night #6

For those who stick with the main dining room exclusively, this was the 2nd formal night which is aka "lobster night".  Now this is slowly going the way of the dinosaurs as NCL and Carnival do not offer lobster at any regular dining room menu (except for a surcharge).  For the time being, HAL still offers it and of course, we made sure to make a reservation for the Vista dining room for our second-to-last dinner on our Mexican cruise.

For my choice of appy, I opted for the Foie Gras on an apple tartin with Meidera wine. Unlike the cold and somewhat unappealing texture of the foie gras mousse at a Night at Le Cirque, this one was seared nicely. However, the portion size was too small in relation to the sweet apple tartin. Hence, I felt like I was eating dessert to start my meal (like Dim Sum at a Chinese restaurant).  With that being said, it was still fairly tasty. Viv opted for the Jumbo Shrimp Cocktail with a creamy cocktail sauce. The shrimp was sweet with a meaty snap while the mild sauce didn’t overwhelm.  However, it didn't really look at that jumbo to me.

For our soup course, I had the Roasted  Parsnip served table side. This wasn’t merely for presentation because this allowed the parsnip and crispy kale from becoming a mush if it sat in the soup. The soup itself was smooth, earthy and mildly sweet. Moreover, it was also served hot so that it was eaten at the right temperature.  This was in stark contrast to the dinner #4 in the main dining toom. The same was could be said about the Chicken and Orzo Soup which was also hot and not over salted. Loved the lemon as it added a brightness to the soup. The ingredients were also not compromised as the broth was served table side as well.   Not sure why this was served in that manner though.

For my entrée, I had the Pan-Seared Sea Bass which was tender and flaky. It was lightly seasoned where some parts were seasoned with lemon juice. The skin wasn’t crispy, yet was still fairly appealing. I loved the parsnip puree underneath as it was creamy and rich. The slight drizzle of arugula oil added a unique essence. I also got the Basil Crusted Veal Rack with morels as well and it was excellent. It was cooked just enough where the meat tender and not dried out. The creamy and woodsy mushroom sauce was impactful. Underneath, the bacon mash was tasty and creamy.

For the main event, Viv had the Surf and Turf featuring a lobster tail and medium-rare filet. The lobster was prepared properly being tender with a slight rebound. It was not dried out and naturally sweet. Size-wise, it was large enough to satisfy.  On the side, the filet was also done right with an even char and was well rested.  It wasn't too big which was a good thing, so we could enjoy the rest of the food we ordered.

For dessert, Viv had the Almond and Orange Cake which looked more like a lemon poppy seed cake.  We weren't that enthused about it as it was too wet.  Furthermore, it ate heavy and was rather bitter from the orange rind.  For myself, I went for the Passionfruit Cheesecake which was more like a curd than cake. It was creamy, lightly tart and purposefully sweet.  Overlooking some minor issues, this meal was more consistent and uniform than the ones from previous nights at the main dining room.  Yet, the star of the show was the lobster of course as most people were ordering that and that only.

Holland America MS Westerdam Night at the Cirque

Our past 2 cruises on Holland America involved the kiddies, so it wasn’t that practical to try the Night at Le Cirque dinner at the Pinnacle Grill. One night each cruise, the Pinnacle Grill becomes Le Cirque (of New York) featuring some of their most popular menu items. For $49.00 extra, it didn’t seem economically sound to bring the kiddies along (especially since my son wouldn't eat half of the stuff). So since our 3rd time on HAL didn’t involve anyone else, Viv and I finally decided to see if it was worth the price tag.

We were started off with an Amuse Bouche consisting of Foie Gras Mousse with rhubarb chutney and Madeira wine. Since they had refrigerated the amuse prior to serving, the foie gras mousse had hardened where it came out as one piece with the initial spoonful. This would’ve been better if the mousse was piped to order. With that being said, the mousse was creamy and tasty while nicely accented by the sweet and tart chutney.

For our appies, Viv had the Lobster Salad “Le Cirque” featuring butter lettuce, green beans, potato, tomato and grapefruit segments. This was a deconstructed creation where the lobster was buttery and sported a nice sweet rebound. The veggies were all the right textures and the potato was especially good being flavorful and appealingly tender. We felt the grapefruit was too acidic for the salad though. I went for the Yellowtail Snapper Crudo atop broad bean puree and diced watermelon with huckleberry sauce and pea mojito. For me, I thought this didn’t work. Nothing wrong with the execution as it was practically perfect. However, the flavours were dull and didn’t compliment the fresh buttery snapper.

We also went for both soups with Viv having the Garden Pea with plump peas cheese dumplings and idiazabal crisp. The hot soup was served table side and this was key because the temperature allowed the sweetness to come through. A cold soup, like the ones we had in the main dining room, resulted in dull flavors. This soup was smooth, almost creamy and bright. The plump peas were nicely bursts of sweetness with every spoonful. Although I don’t usually like cold soups, the Chilled Yogurt and Melon with shrimp was refreshing and varied in flavour. It was sweet and bright with also the right temperature. The addition of cilantro added another layer of flavour.

The best dish by far was the Chateaubriand with horseradish flan and sweet & sour beets. It was carved table side where it revealed a perfect (and really, it was perfect) medium-rare steak that was properly-rested. Hence, the meat was super soft and tender and ate consistently from start to end without any loss of moisture. The jus on the side was meaty and flavorful while the horseradish flan was creamy and only lightly sharp. Viv had the Sea Bass with wakame salad, peaches, capers, bourbon vanilla and chicken oysters. Sporting crispy and well-seasoned skin, the sea bass was flaky and moist. The ingredients were all complimentary except the peaches as it was a bit weird being sweet and fruity with the fish.

For dessert, I had the Strawberry Pavola which was fantastic. Usually, this dish can be rather boring and meringue-focused. This one only had a small ring of airy meringue topped with earl grey Chantilly, fresh sliced strawberries, dehydrated strawberries, strawberry sorbet and strawberry consommé (served table side). It was well-balanced, not too sweet and completely strawberry-tasting in 4 ways. Viv had the Chocolate Souffle with vanilla ice cream which was also quite good. It hadn’t fully collapsed so it was airy and light. The dark chocolate was not very sweet and appealingly bitter.  At the end of the meal, we were fairly satisfied, but at the same time, weren't blown-away.  However, considering that $49.00 wasn't incredibly expensive, it is an experience worth trying.

Mariscos el Colera

Let's face it, Puerto Vallarta is a tourist town.  Yes I realize this is not a newsflash nor is it any groundbreaking news.  However, it does take a bite out of the authentic Mexican experience.  With that being said, it is fairly safe and one can still have a hell-of-a-time.  After walking quickly by the tourist traps along the waterfront and near the waterfront, Viv and I made the trek up to the less touristy area for some tasty horchata from a street vendor and an inexpensive lunch at Mariscos el Colera.

For only $5.00USD, we were amazed at the size and quality of the Shrimp and Octopus Ceviche.  It was very good. The nuggets of octopus were plump and tender with an appealing chewiness. Unlike the one we had at Cabo, the shrimp here was whole and still raw, but partially cooked by the ample amount of acidity. The same octopus was plentiful in the Tostada, yet not flavored like the ceviche. It was natural-tasting with a certain sweetness. With a squeeze of the fresh limes, it brought the octopus alive. We loved the fresh and ripe avocado too.

The Garlic Butter Shrimp were nicely seasoned and beautifully executed. They were fresh and meaty with a snap. Each bite of the meaty shrimp were buttery and bordering on salty. Again, a squeeze of lime helped bring balance to the flavors. We weren’t as impressed with the Mussels though as they were overdone and chewy. However, the cheese, garlic, butter and herbs were intensely tasty.  However, this was the only thing we didn't enjoy in our meal.  Especially for the price, there was not much to complain about.  Even the drinks were fairly priced.

The Good:
- Cheap
- Doesn't seem as touristy (we prefer that)
- Decent eats

The Bad:
- Mussels were chewy

Holland America MS Westerdam Vista Dining Room Night #4

When we first laid eyes on the menu for dinner #4, we weren’t overly impressed. We came this close to paying money to eat at either Caneletto or The Pinnacle Grill. However, we already did a lunch at Pinnacle and although we enjoyed our last visit to Caneletto aboard the MS Veendam, it wasn’t “special” enough to warrant the extra $15 surcharge per person. So we decided to stick with the main dining room anyways (like the night before).

So we ended up going with the only 2 appealing appetizers on the menu which were the Fusion Crab Cakes and Seafood Deviled Eggs. Unfortunately, the crab cakes were mealy and way overdone. The classic fluffy crab texture was absent and replaced with a dense dry mixture. It was crispy outside though and the flavours in the mango slaw were tropical with coconut, cilantro, ginger and lime with some curry and Indian-spiced tomato chutney. Exhibiting a touch of smoked salmon on one half and crab on the other, the deviled eggs were really just plain deviled eggs. With that being said, the eggs were on point with tender whites and creamy yolks with an appealing amount of mustard.

We also got 2 soups including the Sweet Corn Soup with basil olive oil. This was lightly creamy and plenty sweet. The addition of basil olive oil added a bright aromaticness. Unlike the corn soup the night before, the corn was actually plump and sweet. Unfortunately, the soup was barely lukewarm which meant it wasn’t that pleasant to eat. The same could be said about the French Onion Soup with short rib. It was bordering on ice cold. Hence, the flavors and aromatics were not activated. Instead, it was somewhat one note and the short rib was a bit chewy.

For our entrees, I decided on the Blackened Ahi Tuna Oaxaca-Style served with creamed jalapeno corn, sautéed green beans and chipotle rice. Okay, there is no way in saying this nicely, but the tuna was terrible. What a waste of ahi tuna when it was cooked all-the-way-through. It was inedible as it was a solid piece of denseness. I did like the creamed corn though as it was sweet and creamy. Luckily for me, I got another dish in the Carne Asada featuring grilled steak, steamed rice, black beans, guacamole and warm flour tortilla. Nothing on the plate was that great, but the steak was on point being well-seasoned and nicely tender.

Viv had probably the best of the bunch with the Grilled Duck Salad with dried sour cherries. Despite not sporting rendered skin, the duck itself was tender and just barely cooked-through. It was well-seasoned and was accented nicely by the tart dried cherries and the sour cherry vinaigrette spiked with plenty of sesame oil. On the other hand, there was a bit too much dressing for the greens though.

For dessert, I stayed away from the crisp due to my stone-cold one from the night before. Rather, I had the Warm Espresso-Date Pudding which was not as sweet as it sounded. It was purposefully dense, yet moist at the same time. There was a deep sweetness from the dates and a light coffee background taste. It was accompanied by a sweet zabaglione and whipped cream. Viv went for the Coconut Mile Feuille which was pretty good. The coconut pudding in between the slightly dry pastry was lightly sweet and silky. The passionfruit sauce added the necessary acidty and sweetness.  Compared to the night before, this dinner had similar issues with food temperature and protein execution.  Was this going to be a trend?