Chef Mavi

Name: Chef Mavi
Address: Bucerías, MX
Telephone: +523221358570
Price range: $$

Casa
Mexico
Bucerías
Chef Mavi

Puerto Vallarta's private chef & the internet's favorite Mexican cooking class

High-end Catering for dinner parties & weddings * Award-winning Cooking Classes & Culinary Tours around Mexico * Private Chef * Gift Baskets * Family Biz * Puerto Vallarta * Nuevo Vallarta * Punta Mita

19/05/2026

Combining mango and yellow cherry tomatoes was a really good choice to make our salad today as they are both in season in our region right now. They share a color palette but offer different kinds of sweetness—tropical vs. umami-sweet. I made a citrus-thyme vinaigrette that was exactly what was needed to keep it light and refreshing in the PV humidity. Now, let me tell you about the pairing: orange wine from Baja was a brilliant move - if you don’t mind me saying so myself. Orange wines naturally have a bit of tannin and a distinct citrus/nutty funk that pairs incredibly well with the tropical, sweet notes of that mango salad. It was a perfect beginning for a wonderful luncheon!

05/05/2026

Money does not buy happiness, however, it can buy tacos, and for all these years, I have not seen anybody crying when they eat them! Happy 5 de Mayo!! 😎😜👩‍🍳🌮❤️❤️❤️❤️

30/04/2026

My journey as a chef isn’t just about cooking; it’s about a return to my roots. After years of exploring international flavors, turning 40 sparked a need to rediscover the traditions of my mother and grandmother.
I believe in Authenticity + Innovation. I reimagined the heritage of Mexican cooking, seeking to feed the soul rather than just the body.
I’ll never forget the guest in Puerto Vallarta who wept over a taste of my Black Mole. After 35 years away from Mexico, one bite connected him back to his grandmother’s love. That connection is why I do what I do.
Every dish I prepare is rooted in love, heritage, and creativity. Thank you for being part of this journey with me! We are preparing for our Summer Season, but still taking reservations for our private cooking classes.

24/04/2026

Tepache. A fermented pineapple and corn beverage has been drank for centuries all over Mexico. Peel of 1 large pineapple (thoroughly washed).
• 2 liters of water (filtered is best).
• 1 piloncillo cone (approx. 8–9 oz).
• 1 cinnamon stick.
• 3 whole cloves.
• A small handful of dried corn kernels.
Instructions
1. Combine: In a large glass jar or clay pot, add the pineapple peels, piloncillo, spices, and corn kernels.
2. Cover: Pour in the water. Cover the top with a cheesecloth or a clean kitchen towel secured with a rubber band. This allows the fermentation gases to escape while keeping bugs out.
3. Ferment: Place it in a dark spot at room temperature.
• Summer/Hot weather: 4 days.
• Cooler weather: 5 days.
4. Finish: You’ll see some white foam on top—that’s the good stuff! Strain the liquid into a pitcher and refrigerate immediately to stop the fermentation (otherwise, it will turn into vinegar). Mezcalita:
Here is the “fabulous” build:
• 2 oz Mezcal.
• 3 oz Homemade Tepache.
• 1/2 oz Fresh lime juice.
• Optional: A touch of agave nectar if you like it sweeter.
• Garnish: A rim of worm salt (sal de gusano) or Tajín.

18/04/2026

New Moon prosperity potion: orange, lemon, lime, vanilla, cinnamon, nutmeg, ginger, lavender, and star anise, add a little sugar to turn it into syrup. Liquid luck recipe from the fabulous when you drink it declare: what I create, flows back to me in abundance, clarity and joy. This carries warmth, opportunity and open paths. Thank you, thank you, thank you! Happy new Moon and Aries’s stellium!!

05/04/2026

Last day of staycation 2026, called for a fantastic end: 36 hour pork and a Five-day of patiently waiting for our delicious Tepache! I seasoned, curated, marinated, slowly roasted, and shredded a leg of pork to be able to eat the most wonderfully tender and flavorful taco ever! Fresh salsa, guacamole and fresh out of the comal corn tortillas, and its perfect companion: a Tepache Mezcalita! Buen Provecho and Happy Easter!

01/04/2026

We are not leaving home for a week, I love Staycation 2026!

23/03/2026

My heart (and my inbox) is so full! Thank you all so much for the wonderful birthday wishes yesterday.
To my amazing clients: your support is the best gift I could ask for. And to my friends: thank you for making me feel so celebrated. Cheers to another year of growth, great connections, laughter and another great meal! 🥂✨ 🇲🇽

17/03/2026

A little cocktail experiment in my kitchen today.

White tequila infused for 24 hours with our home-grown conchita azul blossoms, ice, soda water, a twist of lemon, and a sugared rim.

Simple ingredients… but the color feels like magic.

Sometimes nature makes the most beautiful drinks. 💙

13/03/2026

The journey of a dish, begins long before the stove is lit. There is a unique thrill in visiting the market early in the morning and before the crowds, and finding exactly what you envisioned. Today, this sea bass caught my eye - it’s clarity and texture are the hallmarks of true freshness.

04/03/2026

In San Miguel, the celebration didn’t begin with the first toast, but at dawn with the aroma of coffee brewing in the kitchen, with the rhythmic sound of the grinding stone where masa was being made, or the sharp edge of my father’s machete cutting fresh corn. I learned that abundance isn’t measured in luxury, but in the hands that join together to clean an ear of corn, or in my mother’s patience to craft a consommé that feeds not just the body, but heals the soul and that remains forever in the memory of an entire town.”

Dirección

Bucerías

Teléfono

+523221358570

Página web

https://www.chefmavi.com/

Notificaciones

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