Puerto Vallarta Stamford, Redefining High End Mexican Dining

Last week we took a little trip to Puerto Vallarta to the restaurant’s newest and flagship location. There are presently eight restaurants in Connecticut including Avon, Danbury, Fairfield, Orange, Middletown, Newington and Southington. The Stamford location is unique in its offerings and it’s looking to change the way that Americans perceive Mexican food. We sat down with owner Esaul “Saul” Rodriguez who talk about the brand’s past and future and shared his story and vision. 

Saul was born and raised in the small village of Union de Tula in Jalisco, Mexico, where farming and ranching were among the only ways to make a living, but 16 year Saul, who spoke no English, had big dreams and with just six dollars in his pocket he took off to Seattle to work for his uncle.

Saul was a fast learner quickly moved up the ladder from bus boy to waiter, then to cook. He learned to managed people, schedules, products, vendors, budgets, and banking all the while, creating authentic Mexican dishes from scratch. 

In 1991, at age 21, he opened his own Mexican restaurant in Oregon with his brother, Juan. He was hoping to save enough money to move back to Mexico but fell in love with the States and put everything on the line to move to the East Coast where his dream to create a place that encompassed the smells, tastes, sounds, colors, and authentic flavors and beauty of Mexico.

In 1999, he opened the first Puerto Vallarta in West Hartford Center. It  was well received as his freshly-made foods, reasonable prices and authentic venue, were unique to area. Next the Newington location was opened, followed Middletown in 2003, Southington in  2004, followed by Avon in 2006, Orange in 2012 and Danbury in 2016.  In August of 2019, the Fairfield location was opened, and most recently Stamford. Saul’s hard work and perseverance has paid off in spades. 

The Stamford restaurant is unique, and Saul described it as a “little laboratory” and explained that he wanted to change things up a little. “I want to change the way that people think about Mexican food. I think Mexican food is going through a revolution.” He added that the coastline plays a large role in the country’s cuisine and this is very evident at the Stamford location. 

In addition to this fresh and expanded menu which is only available in Stamford, Saul has started to implement monthly events at showcasing other chefs, many of which are nationally recognized, to bring a new and dynamic experience to the restaurant. These events also feature celebrated mixologists, comedians, and magicians to name a few. Saul recognizes that there’s a shift in restaurant dining, and he wants to offer the great overall experience diners are craving. 

Most restaurants tend to be quiet on a Tuesday evening but Stamford’s Puerto Vallarta was amassing a nice crowd early on and as tables were filling up a gentle buzz of quiet chatter began to permeate the air. The 8,400 square foot space is cheerful and whimsical and boasts a seating capacity of 225, making it an ideal event space. The smaller Fiesta Room holds 16 and is perfect for more intimate events. There is additional seating outside on the patio when the weather permits. 

Stamford’s expanded menu includes special seafood and raw bar offerings where the creativity, presentation and flavors really shine through. 

Not new to the menu, but worth mentioning for those who have yet to dine at Puerto Vallarta, the guacamole must be on everyone’s radar. Made tableside, this is some the creamiest guac I have had. Paired with their fresh, warm chips and you’ve got a mouthful of heaven. You can specify mild, medium, or spicy and have the option to include or leave out certain ingredients like onions, a welcome option for my friends who are sensitive. 

Smoke and fire play a big role in the cocktail and food programs where presentation is paramount. While we noshed on our guac and chips trying to show some restraint to save room, but failing miserably, we sampled several popular cocktails. Night in Tulum features Blue Curacao, Hendricks Gin, Rompope, fresh pressed lime juice, fresh cucumber extract, and agave. The Old Fashioned emerged dramatically from a wooden box shrouded in smoke. It’s made with Woodford Reserve, Angostura Bitters, rosemary, cinnamon, orange bitters and a Luxardo cherry. The flaming, Love on Fire,  is made with Don Julio tequila, Blue Curacao, raspberry syrup, lime juice and agave. The Cantarito, refreshingly citrusy, features, tequila, freshly squeezed grapefruit, lime, orange juice and Squirt soda in a Chamois and Tajin rim. Puerto Vallarta also makes a terrific Skinny Margarita.

The Steamed Mussels were first to arrive in a pot on fire.  The dish itself was nothing complicated, just garlic, shallots, butter, white wine, and a touch of cilantro, simplicity hits right when the mussels craving hits. (If you haven’t nibbled on too much guac and salsa you might ask your waiter or waitress to bring you some extra bread to sop up some of the wonderful broth.)

You must ask about their secret menu items. Their outrageous fiery Sinaloa Tower not only separates this from the other Puerto Vallarta locations, but towers over the competition. Featuring shrimp ceviche as well as coconut shrimp, white fish, octopus, tuna, cucumber, cilantro, avocado, mango, with assorted spices and citrus juices with the special addition of oysters on the half shell and cocktail shrimp. Flavor abounds in this dish that was an absolute feast for the eyes, mouth and soul. 

Even the presentation of the Birria Tacos made us smile. Simple, straightforward and delicious featuring chili braised beef brisket with chihuahua cheese, onion, cilantro and their house-made consomé.

The special of the evening, the Pescado Veracruz, a Chilean sea bass served with olives, capers, white wine sauce, thyme, rosemary, served with a side of white rice was extraordinary. The flavors (reminiscent of those from Spain) were bold and rich which seemed to juxtapose the tender yet hearty fish, yet complemented it so beautifully. This isn’t the type of dish I would think to order here, and it is one that absolutely should not be missed. It was one of the best fish dishes I have had in a long time. 

Because we all know that no matter how much you eat and drink there is always room for dessert. We thought we had seen our share of dramatic entrances in one evening but this dessert tower was something else. Three tiers and three desserts will impress the sweetest of sweet tooths. A generously sized slice of Carrot cake decked out with cream cheese layers and apricot glaze will make your heart go aflutter. Chocoholics will be remiss not to try the Chocoflan, a decadent dessert with a vanilla bean flan served over chocolate cake topped with homemade caramel sauce. I died. Churros, because when in Mexico… And I daresay no one does churros better. No one. Dip them in caramel or chocolate. Or both. Or enjoy  them plain with nothing at all.
Every once in a while we’ll visit a restaurant that catches up completely by surprise. This was one and I will happily extol the virtues of Puerto Vallarta in downtown Stamford. 

Puerta Vallarta 230 Tresser Blvd H002, Stamford