Rockin’ Vacation in Vallarta
No matter how you define the perfect vacation – soaking up the sun on a white sand beach, reading the latest thriller poolside while sipping complimentary fruit smoothies or embarking on an adventurous daytrip – the Hard Rock Vallarta delivers!
This hotel lives up to its marketing slogan, “Live like a Rock Star.” Our group of Latham® dealers and employees were recently greeted with welcome signs and cold drinks before spending the next six days living large on Mexico’s west coast.
Vallarta is a beautiful town situated within Banderas Bay. Beautiful beaches are nestled beneath a backdrop of the Sierra Madre Mountains, so visitors can enjoy everything 
from watching whales to ziplining through the jungle. Plus, they’ll find a city teeming with history and one-of-a-kind shopping experiences.
Beautiful handmade pottery and leather purses grace upscale shops in old town. If you walk south from old town, you’ll come to the Isla Rio Cuale. This small island is filled with small crafts, fruit markets and souvenir t-shirts.
Another landmark in “old town” is the red brick Church of Our Lady of Guadalupe. The church tower is topped with a wrought-iron crown carried by angels.
Whether you’re interested in a traveling into the city or out into the countryside, Puerto Vallarta (PV) is a convenient headquarters. We worked through a destination management company (DMC) to arrange excursions ranging from the beautiful Rhythm of the Nights cultural stage show and candlelight dinner to a day trip in San Sebastian del Oeste, a quaint old mining community that was founded in 1605.
Two more of my favorite excursions were whale watching photo safari and ziplining. Three, 40-ton male Humpback Whales were fighting right before our eyes! Whales circled our boat for over an hour. (NOTE: This photo was taken off with my iPhone, so no 
telephoto lens was used. We had front row “seats” to the action.)
The key to this spectacular experience is that helicopters spot the most active pods, and then the tourists are taken there. It may cost more, but the Whale Photo Safari is worth it! (I’ve been on two other whale watches and both paled in comparison to this one.) Our guide told us whale tail fins, called a fluke, are as unique as human finger prints; 2,000 different whales have been identified in Banderas Bay, which is a breeding ground for this magnificent species.
I’d be remiss if I blogged about a trip to Mexico – especially a stay in the Hard Rock – without mentioning food. What’s not to love about 24/7 complimentary food, drinks and 
room service? You get all the benefits of a cruise without having to leave port! Our housekeepers often fashioned towels into works of art, and the chefs were skilled at making cuisine from around the world.
I especially enjoyed the light and tasty crepes, which were made sweet or savory to each guest’s liking. The chef pictured here was making a Nutella crepe; I just may have to try this at home! Guacamole and chips IMO always taste better in Mexico, but I can’t wait another year to indulge. That’s why you can be sure I’ll be whipping up Food and Swine’s “Guacamole for One.”
Keeping with this “fiesta theme,” our friends at the Iowa Food & Family Project have graciously granted us permission to share a recipe today on The Field Position for Mexican Quiche. I especially enjoy spending Saturday mornings in my kitchen and savoring a big breakfast on the rare weekend that we don’t have to race out the door to a basketball game or another activity. “¡Buen provecho!”
Related blog posts:
Mexican Quiche
Ingredients
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 12
Recipe from: Jill Vander Veen, farmer from O’Brien County
Instructions
Preheat the oven to 350°F. In a large skillet, sauté the ground beef and onion with the taco seasoning, salt and pepper. Drain the meat mixture before adding seasonings. Spread the beef mixture in the bottom of a 9x13 baking dish, then sprinkle with the cheeses and chilies. In a bowl beat the eggs, milk and flour together, then pour over the beef and cheese layers. Bake until top is browned and eggs are set, 1 to 1½ hours. Let stand 5 minutes before cutting into squares and serving with lettuce, tomato and hot sauce.
Photo & Recipe credit to the Iowa Food & Family Project.
