At Vallarta Tropical, our mission is to bring the fresh, vibrant flavors of Mexico’s coasts to every plate. Inspired by the rich traditions of Puerto Vallarta seafood cuisine, we create dishes that highlight the finest ingredients, bold spices, and authentic techniques. We are dedicated to providing an exceptional dining experience where every meal celebrates the taste of the ocean and the warmth of Mexican hospitality. Join us to savor the spirit of the sea, where freshness and tradition come together with every bite.
One of the founders of La Contenta in 2015, Rigo has long trajectory in the hospitality industry. From Guadalajara, Jalisco, Mexico, the birthplace of tequila, he share his love for his country traditions, gastronomy and culture.
He came to New York City in 2005, and started to work in the restaurant industry, Rigo began to understand wha
One of the founders of La Contenta in 2015, Rigo has long trajectory in the hospitality industry. From Guadalajara, Jalisco, Mexico, the birthplace of tequila, he share his love for his country traditions, gastronomy and culture.
He came to New York City in 2005, and started to work in the restaurant industry, Rigo began to understand what a versatile and popular spirit tequila is. Following stints as a busboy and waiter, Rigo began working as a bar back under the tutelage of his cousin Alex Valencia and Miguel Aranda who introduced him to a new world of agave-based spirits and flavor combinations.
Rigo eventually became a bartender at Yerba Buena in the East Village where he worked for several years and fine-tuned his mixology skills.
Rigo combines mixologists skills with his leadership and management skills to direct the front of the house, where he creates the perfect atmosphere where the customer experience and impeccable service in every visit.
Many produces some of the most flavorful food that La Contenta has ever seen. Being born and raised in Puebla he spent most of his time recreating his mother and sister’s recipes at his kitchen, developing curiosity for new textures and adding another ingredients to give another dimension of flavor to his salsas. He migrated to the Unite
Many produces some of the most flavorful food that La Contenta has ever seen. Being born and raised in Puebla he spent most of his time recreating his mother and sister’s recipes at his kitchen, developing curiosity for new textures and adding another ingredients to give another dimension of flavor to his salsas. He migrated to the United States in 2003 and rapidly started to work in French Roast as dishwasher where he was constantly exposed to new techniques and flavors. Many started to learn and escalated to the kitchen acquiring an experience that helped him fuse with his Mexican roots.
As Chef Many career advances, we just fall deeper in love with his craft, and we hope youll get a chance to try his delicious dishes in action soon!
Alex began his career in the service industry in 2003, and had the opportunity to follow his true passion: Mixology three years later in 2006.
Alex started working alongside some of New York City best bartenders. During that time, he was able to hone-in careful mixing skills, learn and create new techniques, and ultimately develope recipes
Alex began his career in the service industry in 2003, and had the opportunity to follow his true passion: Mixology three years later in 2006.
Alex started working alongside some of New York City best bartenders. During that time, he was able to hone-in careful mixing skills, learn and create new techniques, and ultimately develope recipes that have become modern signature drinks.
Alex pushes his creativity and talents, so much that he has been fortunate enough to quickly garner recognition from industry peers, local, and international press including Television. In 2008, he was part of the opening team of the trendy Latin fusion eatery Yerba Buena in New York City’s East Village. Following the success of the first location, he was named head bartender and bar manager at the second Yerba Buena in the West Village, where he was tasked with creating the restaurant’s cocktail program. Alex was then praised to receive prestigious accolades from publications such as The New York Times, New York Magazine, The New Yorker, and many more for the work at both Yerba Buena locations.
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