Address: Av Paseo de la Marina Nte 585, Marina Vallarta, 48354 Puerto Vallarta, Jal.
Hours: Monday – Sunday
7:30 a.m. – 12:00 p.m.
12:30 p.m. – 5:30 p.m.
Reservations: +52 322 226 9534
La Ribera Restaurant is a vibrant beachfront steakhouse where open-fire cooking and charcoal flavor come to life in every dish. Set under a grand palapa by the sea, it offers a sensory dining experience enhanced by breathtaking ocean views and a globally inspired rotating menu.
The culinary selection blends the best of Mexico, Latin America, the Mediterranean, and the U.S. Featuring prime cuts like Rib Eye, New York, and T-Bone, alongside Puyazo, Bife Ancho, and Chuletón. Traditional favorites such as Chamorro Barbacoa, Enomoladas, and Frijol con Puerco bring authenticity to the flame-kissed menu. La Ribera is a tribute to bold, wood-fired cuisine in a spectacular coastal setting, crafted for true grill lovers.
Victor Howard, born in Guadalajara and raised between Mexico and Texas, is a leading figure in the world of BBQ. His passion led him to co-own Pitts and Spitts, a pioneer in Texas smoker manufacturing, and later co-found Pitmaker, where he merged applied physics, material science, and competition-tested design to create world-class BBQ smokers.
Pitmaker’s smokers have reached over 50 countries and earned victories in top competitions like the Jack Daniel’s World Championship, American Royal, and Memphis in May, where his team is among the few from Texas to win the coveted steel trophies.
Today, Victor is a chef, pitmaster, and founder of 1886 Humble Backyard. In 2023, he was officially recognized by the Texas House of Representatives as a Texas BBQ Ambassador. Now, he is bringing his expertise back to Mexico through collaborations with the Sociedad Mexicana de Parrilleros (SMP) and by investing in new culinary centers in his home state of Jalisco.
Originally from Mexico City, Chef Roberto Vazquez has built a solid culinary career that blends technique, emotion, and leadership. He trained at the prestigious Culinary Institute of America at Greystone in Napa Valley and completed the administrative side of his education at Universidad Iberoamericana in Mexico City. Giving him a well-rounded foundation to lead professional kitchens with both creativity and strategy.
His journey includes key roles in top-tier hotels such as Four Seasons Mexico City, Ritz Carlton Cancun, JW Marriott, and the opening team of the acclaimed Grand Velas Los Cabos. Each experience has shaped his philosophy: to cook with purpose, create emotional connections, and craft meals that leave lasting memories.
For the past three years, he has served as Executive Chef at Velas Vallarta, where he fuses his technical expertise with a deep respect for fresh, local ingredients. His cuisine tells stories. Celebrating Mexican culture, elevating everyday flavors, and transforming each plate into a unique dining experience.
Set against the breathtaking backdrops of Puerto Vallarta, Riviera Nayarit, and Tepic, with perfect weather and spectacular views, the Gourmet Festival is more than an event: it is a celebration of culture, flavor, and community since 1995.
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