Articles
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Recipe: Italian Seafood Bruscheta
Serves 4 THE SEAFOOD Chop the shrimp, octopus and scallops and mix them in a bowl. Chop the tomato and onion and add…
Read more24 April 2013 -
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Meet our Good friend Nicky!
Velas Vallarta had a very special visit from ‘Nicky’, a friendly sea lion who enjoyed Puerto Vallarta’s marvelous summer climate as he strolled through…
Read more22 April 2013 -
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It’s Time to Celebrate the Kids in our Lives!
By Verónica Toro Translated by Niyma Bieber Children’s Month is Here! The origins of this celebration date back to November 20th, 1959, when…
Read more22 April 2013 -
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Puerto Vallarta the most Beloved Destination of Spring Breakers
By Verónica Toro Translated by Nyima Bieber Once again, Spring Break was a 100% successful event. The “Favorite Spring Break Destination” recognition was…
Read more17 April 2013 -
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Interview with Juan Vela in Travelers411
By Verónica Toro Stephanie Abrams is a radio host, travel and tourism related topics expert. Recently, in her “Travelers411” (online radio broadcast), she…
Read more12 April 2013 -
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Entrevista al Ing. Juan Vela en Travelers411
Por Verónica Toro Stephanie Abrams es una locutora de radio, experta en viajes y en temas relacionados al turismo. Recientemente, en su programa…
Read more12 April 2013 -
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Conozca a Benny – Un colaborador con espíritu en Casa Velas
¿Cuál es tu nombre completo y puesto en Casa Velas? Benigno Rosas Bernal. Prefiero Benny. Soy el barman. ¿Por cuánto tiempo has trabajado en…
Read more9 April 2013 -
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A garden of Health and pleasure
Located in Puerto Vallarta between the golden coast of the Mexican Pacific and the verdant jungle of the Sierra Madre Mountains, Casa Velas is…
Read more1 April 2013 -
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Meet Benny, a spirited Casa velas staff member.
What is your full name and position at Casa Velas? Benigno Rosas Bernal. I go by Benny. I am the Bartender. How long have…
Read more1 April 2013 -
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Marinated quail stuffed with duck machaca served
Marinated quail stuffed with duck machaca served with mashed plantain and annatto sauce. Recipe based on 3 pieces of Quail (boneless, 45 grs. Each)…
Read more30 March 2013 -
