This huge variety of ingredients is coupled with a diversity of cultures that have cultivated and transformed these elements. Suffice it to say there are 62 original ethnic groups in Mexico with visions of the world and food traditions of their own, groups that have been able to absorb techniques from other cultures without losing their basic essence.

The foundations of Mexico's cuisine are rooted in the civilizations that dwelt the country, such as the Mayans, the Toltecs and the Teotihucans. If we were to choose from the long list of basic components, corn, chili, tomatoes, beans, coriander, avocados or lemon will be on top. But Aztecs also use other elements such as vanilla, pepper, flowers, leaves, fruits...you name it.

Techniques are endless. Everything is blended to get the most amazing and great-tasting Mexican stews.

In addition to main courses like enchiladas, tacos, toasts, zopes or gorditas, their pastries and beverages are worth giving a try to. On the list of pastries, chocolate -hailing from Mexico is high on top, as well as ate (cheese and guava or quince jam), cajeta (sweetened paste of ram-milk cheese) and obleas.

As to beverages, tequila -made of century plant and hailing from Jalisco- is the national drink. Also from this state is the tepache, resulting from fermented pineapple skin sweetened with brown sugar. World-known mezcal is distilled from a base of charred century plant.

Puerto Vallarta offers an uncommon cuisine assortment for a travel destination. This special charm has also conquered our liking, giving us the opportunity of choosing from the most sophisticated glamour to the best-ingrained Mexican authenticity.

I still can recall my first day in Puerto Vallarta, dining at a restaurants in the heart of the seawall area and watching the Maria Galante coming ashore to let its multitude of wafting colors light up our senses. Also in my recollections, I still can see a taco outlet right on the corner of my block -also called birria, a way of putting meats in big casseroles and let them cook in their own juice. I remember those delicious barbecue tacos with lemon, radish slices and sauce, with me sitting on a stool and staring at that eye-popping mountain as I kept on drinking fresh water.

There were also some nights when I needed to be cosmopolitan and look fancy. Putting on my high heels, I sometimes felt like being in Paris or New York, dining next to the bank of a river or hearing the smooth notes of good jazz music. Breakfast is one of my favorite meals, especially rancheros eggs and chilaquiles, a valuable source of energy to stroll Puerto Vallarta. In Mexico breakfasts are heavy and delicious: omelets, hotcakes, fresh fruits, juices, pastries. Something to revel in unhurriedly at any of its many restaurants.

Another keyword to remember here is comida corrida, food served in small and intimate eateries in which 30 or 50 pesos let you eat your money's worth:two helpings of the main course, dessert, cocktail canapés and fresh water.

Any time of day is a perfect moment to eat, swig a milkshake, drink fresh water, have an ice cream, tuck in an esquite (boiled corn in chili, cheese and mayonnaise),enjoy a delicious cappuccino or just have the most exquisite meal money can buy from anywhere under the sun: Italian, Chinese, Japanese, French, Mexican or international food. Forget about diets and indulge yourself into this realm of flavors and smells. That's part of what life in Puerto Vallarta is actually all about.