There is a lot to be said about the food and drink of Mexico. However, most of the discussion seems to focus on the hearty, traditional foods of Central Mexico, and the American take on Mexican dishes known as Tex Mex. Read on and discover a bit about the food and drink that you can find in towns and cities of Mexico's Pacific coast, like the beautiful resort town of Puerto Vallarta.

Alcoholic Beverages

No tropical paradise would be complete without an alcoholic beverage. The traditional spirits of Mexico's Pacific coast don't differ much from those that you will find elsewhere in the country. However, there are a few drinks that are endemic to this area of the country. For example, Raicilla is a particularly strong liquor that many describe as having a strong, almost "oak"-like flavor. The Pacific coast also has its own take on Mezcal that is given a bit of a tropical flavor with the added element of pineapple for a sweeter, smoother taste.

Pescado Embarazado

Although the Pacific coast is not quite as well known for its street food culture like Central Mexico is, it still exists, and it still offers plenty of unique takes on grab and go dishes. Perhaps one of the most interesting takes is pescado embarazado, which takes advantage of the incredibly fresh fish that is available to the area. The fish is marinated with lime, grilled over very hot coals, skewered with a stick and served right to your hands. The result is a dish that is fresh and has an almost refreshing flavor due to the element of lime. The dish is often served with a side of salsa. There are variations on this theme, as well – sometimes shrimp or shark replace the fish. If you're interested in catching some of your own fish here, you can consult with businesses like Dos Pablos Sportfishing.

Tortas Ahogadas

Although it is well known that a torta is a Mexican sandwich, a torta ahogadas is a "drowned sandwich." This variation on a theme is essentially a large piece of French bread that is stuffed to the gills with chopped pork, as well as bits of shrimp and chicken, then slathered with layer upon layer of tomato sauce, which gives the "drowned" portion of its name a bit of credence. The result can be a bit much to take in during one sitting, with many tourists and first time eaters of the dish having to make use of a doggy bag for leftovers. There are also variations on this dish which are exceptionally spicy, making use of hot chilies along with the base of the tomato sauce.