Loma 42 Bahía is a restaurant located in Nuevo Nayarit. Its cuisine, in the hands of Chef Luis Vázquez, is characterized for being creative, with smoke and firewood flavors, born from the inspiration of local and seasonal products.
Committed to offering a pleasurable culinary experience, here you will find a wide menu: from aguachiles and ceviches, to wood-fired pizzas, pastas, tacos and juicy cuts of meat, with the assurance that in each presentation you will enjoy the quality, passion and great taste that characterizes them. Located in a comfortable and sophisticated place that invites you to spend memorable moments with family and friends, in an area of very easy access through the main avenue of Nuevo Vallarta.
Loma 42 Bahía has been recognized by the main restaurant guides such as México Gastronómico de Culinaria Mexicana and Marco Beteta, among others, as one of the great restaurants in Mexico.
Chef Luis Vázquez
Mexican young chef from Guadalajara, Jalisco, began his career in fine dining establishments such as M Cocina Creativa in Guadalajara, Tintoque in Puerto Vallarta, and Lorea in Mexico City.
He also collaborated as a chef in notable projects like Caserol in Guadalajara and the Celebrate the Macallan tour for the renowned whisky brand, showcasing his talent in 5 cities across the country.
His journey led him to the Bahía region with the Loma 42 project, where he oversees sibling restaurants in Tepic and Nuevo Nayarit, aiming to preserve the essence of the rich cuisine that has made the area a reference in Nayaritan gastronomy.
Passionate about cooking, food, people, and music, this chef is known for a culinary style based on solid techniques and processes that bring out the best in locally sourced ingredients. His combinations are robust and flavorful, presented in a visually appealing manner.
Chef Raul Ocaranza Partida
Raul acquired his love for cooking when he was a child, helping his mother cook.
He was helping his mother to cook, at the same time the seasoning of his grandmothers was what triggered his interest in the culinary art. After finishing his gastronomic studies, he joined the kitchen of Chef Francisco Ruano, at Alcalde in Guadalajara Jalisco, to later collaborate in the kitchen of the talented chef Paul Bentley at the Bovine Brasserie restaurant in San Miguel de Allende. Later he joined Chef Oswaldo Oliva’s restaurant Lorea in México City.
Raul Partida has had a vast trajectory for his young age, he is recognized for creating unique flavors with 100% Mexican ingredients, proudly Tapatio.