Puerto Vallarta is getting another taste of international recognition, this time for its food. The destination has been named one of 10 finalists in the Best International Tablecloth category of the fourth annual Hotel&Mantel Awards 2026, organized by Condé Nast Traveler Spain.
The category celebrates destinations where dining is an important part of the travel experience, giving visitors a delightful way to discover a place through its flavors, ingredients, traditions, and culinary culture.
Puerto Vallarta joins a notably international group of finalists that includes Bangkok, Thailand; Bogotá, Colombia; Champagne, France; Cape Town, South Africa; Dubai, United Arab Emirates; Marrakech, Morocco; New York, United States; Parma, Italy; and Vienna, Austria.
Representing Mexico on the list, Puerto Vallarta brings a culinary identity shaped by its location between the Pacific Ocean and the Sierra Madre Occidental. The combination provides access to an abundance of seafood, fresh produce, tropical fruits, and other regional ingredients that find their way onto tables throughout the destination.
In its selection, Condé Nast Traveler Spain points to the flavors of the Pacific as a defining part of Puerto Vallarta’s food scene. Ceviches, aguachiles, fish tacos, seafood, traditional recipes, tropical fruits, and local spirits such as raicilla all contribute to the destination’s culinary personality.
The publication also highlights restaurants including Ita, Café des Artistes, and Mar y Vino as part of the Puerto Vallarta dining experience.
But experiencing the city’s gastronomy doesn’t require reserving a table at an upscale restaurant. Some of its most recognizable flavors can be found in everyday dishes, from a plate of fish tacos to a freshly prepared ceviche or aguachile.
That variety is part of what makes dining here such a flexible experience. A visitor could start the day with tacos, enjoy fresh seafood for lunch, and finish with contemporary Mexican cuisine or a tasting menu. Each meal can offer a different perspective on the destination.
From Traditional to Contemporary
Puerto Vallarta’s culinary scene has continued to expand beyond its long-established reputation for seafood. Traditional Jalisco flavors now share tables with contemporary Mexican cooking, international influences, creative tasting menus, and locally sourced ingredients.
Raicilla is another distinctly regional element. Produced in Jalisco and protected by a Denomination of Origin, the spirit adds another layer to the connection between Puerto Vallarta’s food and the state’s agricultural and cultural traditions.
The destination has also attracted recognition from the MICHELIN Guide, which currently includes restaurants such as ICÚ and Pancho’s Takos in its Puerto Vallarta selections.
Being named a finalist for Best International Tablecloth at the 2026 Hotel&Mantel Awards adds another international spotlight to that growing culinary profile. More than simply complementing a beach vacation, food has become an important way for visitors to experience Puerto Vallarta and discover the flavors of both the Pacific coast and Jalisco.
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