"If you only budget for one splurge meal in Puerto Vallarta, make it a memorable one at this restaurant situated next to the Rio Cuale. Raised in Vallarta, chef-owner Joel Ornelas draws from his roots to create the constantly evolving menu, emphasizing locally sourced seafood, meat, dairy, and vegetables with impeccable technique-driven dishes. Ornelas’s greatest hits include an esquite made from blue, yellow, and white heirloom corn fortified with huitlacoche and cooked like a risotto (like the most extravagant street corn that you’ll ever have), a ponzu aguachile with uni that’s chock full of shellfish, and a quesadilla stuffed with sesos (brains) and more huitlacoche that becomes the main act the moment it hits your table. Tintoque also has an outstanding weekend brunch with pan dulce freshly baked by pastry chef Irving Leíja. Keep an eye out for collaboration dinners with other chefs from around Mexico." - Paola Briseño-González
