Marina Las Palmas
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TripAdvisor Reviews Marina Las Palmas Puerto Vallarta
Travel Blogs from Puerto Vallarta
... order and that and keeping the large baskets that serve as bins full of every
and all vegetables and fruits that you could think of. All are fresh and
delicious and totally mouth watering. We have had the best kiwi, the best
oranges, the best tangerines, and the best bananas. Awesum onions, peppers,
tomatoes, lettuce, mushrooms, you name it is here in the 5 de Diciembre market.
My favorite stand is out around to the right, and the east
end of ...
... group picture. One of the guides stops traffic for us when we get back into town which keeps the group of about 15 ATVs together. All of us are covered with dust. We tip our guides, Pancho and Paco, and take a cab back to the Malecon for some last minute sightseeing and shopping before heading back to the cruise ship via two taxis.
At the pier, a port worker saw Mom walking so slowly that he offered her a ride on a golf cart and we all jumped on, ...
... told me she was a lush, and by her standards she was fairly sober right now. Her smeared purple eyeshadow seemed to indicate otherwise to me, but what do I know? I'd just arrived here. And somehow had found myself gossiping with this random fellow, who had kids my age, he told me, when the drunk woman leaned across and asked if I was his daughter, in a somewhat judgemental tone. We chatted for a few minutes more... About Puerto Vallarta and his grown children and his ...
Hecka Waves and Hecka Babes was the motto for day, or it became it once we got to Sayulita. We could have also called it Crazy A$$ Bus Driver, an adventure that shouldn't go un-noted. This was the first bus ride we had takin all trip and soon became a favorite and our primary means of transportation, other then our feet.
This guy was awesome, reckless and got us there safely, this time. I am pretty sure we passed ...
... specifically Rosa mole which comes from Taxco and gets its pink colour via the inclusion of beets in the recipe. We also tried a verde and a rojo varieties, each one poured over a little chicken enchilada. All very good, but the verde was my favourite.
Our next stop was Robles Tacos, a street stall that specialises in Birria tacos. Birria tacos are made with beef that is slow cooked overnight for 8 hours and served on a fried tortilla. We ate ours at the counter with ...