Gabys Traditional Mexican Restaurant Tim Wilson 2018-04-25T10:07:23-05:00
Just steps away from the famous boardwalk and in the heart of Puerto Vallarta in a typical Vallarta building is Gaby’s, the traditional Mexican restaurant with delicious flavors of Mexico since 1989. September 1989 was the year that Cristina Pérez and César Castillón decide to start a food business, opening GABY’S a Mexican snack bar that served the banks and nearby government offices.
Over the years and according to the demand of their clientele in 1994 they decide to explore a new concept, becoming the pioneers of the food delivery in Puerto Vallarta, this being a total success, where they attended councilors, bankers, executives, owners of nearby shops and tourists. His success has been noticed and over the years, being that little footprint of the house has become the current favorite restaurant of many.
In 2010, Julio Cesár, Cristina and Cesar’s youngest son, takes over the business, 100% committed to quality and service, where with his youth he has begun to print his personal touch and changes in the menu they present. from your window vallartense the best of traditional Mexican cuisine.
Julio is a young dynamic chef with clear ideas a with a high sense if responsability, he has been a fundamental part in the transformation of Gaby’s restaurant in its new stage in the past nine years.
For him, it is an honor to cook Mexican food, he has taken different specialities that include the developmnet of recipes with pre-Hispanic techniques. “Now, at the restaurant, we have taken the challenge if being the local spoke person of Mexican gastronomy in Puerto Vallarta, that is the reason why I want to continue putting all my efforts to represent it and make it transcend in my city and region”
His specialty is the pepper in nut sauce (chile en nogada) and mole in several presentations. “I am proud of our gastronomical heritage because of what it represents along our history, the history of a cuisine that must make us happy because of the great contribution to the international culinary art.”
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