Chef Ana Cecilia Avalos Reyes

Private Chef In Punta Mita

I am a private chef with nine years of experience in Sayulita, specializing in Mexican cuisine with a deep respect for local ingredients and traditions. I studied Gastronomy at ICUM and have continued to expand my expertise through various certifications and specialized courses.

My certifications include:

• Food Design Thinking – Universidad Anáhuac

• Mexican Herbalism – Universidad de Michoacán

• Himalayan Traditions – International Yoga Alliance

• Molecular and Techno-Emotional Gastronomy – Molecular Chef Mexico

• Mixology – BACO

• Religious-Based Dietary Restrictions – ISKON

Additionally, I have completed a variety of specialized courses, including: The Science of Well-Being – Yale University, Tacos: Mexican Cuisine in a Tortilla – Paloma Ortiz, Plating Techniques – David Rickett, Gastronomic Photography with a Smartphone – Jimena Agois, Tropical Forest Landscapes 101 – Yale University, Disability Inclusion in Education: Creating Support Networks – University of Cape Town, Everyday Chinese Medicine – The Chinese University of Hong Kong, Introduction to Food and Health – Stanford Universit

For me, cooking is...

Cooking is a passion and an art, a way to share love and culture through every dish, creating unforgettable experiences.

I learned to cook at...

I learned to cook at home, with my grandma, where family recipes and traditions ignited my passion for the culinary arts.

A cooking secret...

My secret in the kitchen? It's all about love, attention to detail, and the perfect balance of spices to create unforgettable flavors.

My menus

Mystico Mexicano: A Culinary Surprise

STARTER

Choose 2 dishes

Shrimp & Watermelon Aguachile: Fresh local shrimp marinated in a vibrant lime and serrano chile aguachile, served with refreshing chunks of watermelon and garnished with thinly sliced radishes and cilantro. A sweet-spicy surprise twist on a classic

Roasted Poblano and Sweet Corn Empanadas: Crispy empanadas stuffed with roasted poblano peppers, sweet local corn, and Oaxaca cheese, served with a zesty avocado salsa for dipping

Aguachile: Coliflower marinated in a spicy lime salsa. Served on crispy tostadas and topped with onions, cilantro and cucumber

Crispy Plantain Bites: Ripe plantains sliced and fried until golden, served with a spicy mango salsa

FIRST COURSE

Choose 2 dishes

Grilled Nopal and Mango Salad with Lime-Honey Vinaigrette. Grilled tender nopal (cactus paddles) and sweet, ripe mango, tossed with fresh arugula, cherry tomatoes, and queso fresco, all drizzled with a tangy lime-honey vinaigrette

Avocado and Jicama Salad with Spicy Citrus Dressing Creamy local avocado slices and crisp jicama, paired with juicy orange segments and sprinkled with chile powder, dressed with a spicy citrus vinaigrette for a balance of heat and sweetness

Black beans, Corn and Avocado Salad Black beans, Soft corn, Avocado slices, Onion, Cilantro and garlic vinagrette

Guacamole al Pastor: A twist on the classic guacamole, featuring grilled pineapple, diced pork al pastor, red onions, and cilantro. Served with warm tortilla chips

MAIN COURSE

Choose 1 dish

Grilled fish with Cilantro-Pineapple Salsa and Plantain Chips. Freshfish from the local waters, grilled to perfection and topped with a vibrant cilantro-pineapple salsa, served alongside crispy plantain chips and grilled vegetables

Mole Verde Chicken with Coconut Rice Free-range chicken breast, smothered in a traditional mole verde made from fresh herbs and pepitas, served with fluffy coconut rice and sautéed seasonal vegetables

Ancho Chili Rubbed Ribeye with Puree: Grilled ribeye steak rubbed with an ancho chili blend, served with a sweet potatoe purée, sautéed spinach, and roasted cherry tomatoes

Chipotle-Glazed Mahi Mahi with Coconut Risotto: Pan-seared mahi mahi fillet glazed with a smoky chipotle sauce, served over creamy coconut risotto with a side of grilled veggies

Grilled Shrimp Cilantro Lime Sauce and Roasted Corn Salad Locally-caught shrimp grilled and topped with a bright cilantro-lime sauce, served alongside a roasted corn and black bean salad with a squeeze of fresh lime

DESSERT

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Churro Bites with Mexican Chocolate Dipping Sauce Crispy, bite-sized churros dusted with cinnamon sugar, served with a rich Mexican chocolate dipping sauce for a delightful and familiar sweet surprise

Artisanal cajeta ice cream decorated with toasted nuts

Coconut Flan with Caramelized Pineapple Creamy coconut flan topped with caramelized pineapple slices, offering a tropical and refreshing finish to the meal

Mexican Mediterranean

STARTER

Choose 1 dish

Guacamole Bruschetta: Toasted bread topped with a blend of mashed avocado, tomatoes, onions, and cilantro

Mediterranean Salsa: A mix of diced tomatoes, olives, feta cheese, and jalapeños, served with tortilla chips

Mole Hummus: Hummus infused with Mexican mole spices, served with vegetable sticks

Tuna Ceviche with Mediterranean Flavors: Fresh tuna marinated in lime juice, mixed with olives, capers, and diced tomatoes

FIRST COURSE

Choose 1 dish

Mediterranean Quesadillas: Quesadillas stuffed with a mix of Mediterranean vegetables and feta cheese

Mexican Greek Salad: Romaine lettuce, black olives, cherry tomatoes, cucumbers, and feta cheese with a cilantro-lime dressing

Tortilla Soup with Chickpeas: A hearty tomato-based soup with tortilla strips, chickpeas, and avocado

MAIN COURSE

Choose 1 dish

Grilled Chicken with Chipotle-Lemon Marinade: Chicken breasts marinated in a blend of chipotle, lemon, and Mediterranean herbs

Fish Veracruz: White fish fillets baked with tomatoes, olives, capers, and Mexican spices

Vegetarian Enchiladas with Spinach and Feta: Spinach and feta-filled enchiladas topped with a tomato and roasted red pepper sauce

DESSERT

Choose 1 dish

Mango-Lime Greek Yogurt Parfait: Layers of Greek yogurt, mango, and lime-infused granola

Flan

Mexican Taco bar

STARTER

Choose 3 dishes

Guacamole : Creamy guacamole served with crispy, house-made tortilla chips for a classic and crowd-pleasing starter

Pico de Gallo: A classic salsa made with diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt. It's fresh, vibrant, and adds a burst of flavor to any taco

Tomatillo Salsa Verde: This tangy salsa is made with roasted tomatillos, jalapeños, onions, garlic, cilantro, and lime juice. It's slightly spicy and has a bright green color, perfect for adding a zesty kick to your tacos

Mango Habanero Salsa: A sweet and spicy salsa featuring ripe mangoes, habanero peppers, red onion, cilantro, lime juice, and a touch of salt. It offers a tropical twist to your tacos with a fiery kick

Chipotle Crema: Creamy and smoky, this salsa is made with sour cream or Mexican crema, chipotle peppers in adobo sauce, lime juice, garlic, and salt. It's perfect for those who prefer a milder option with a rich, smoky flavor profile

Red Salsa: A classic red salsa made with ripe tomatoes, onions, jalapeños, garlic, cilantro, lime juice, and salt. It's mildly spicy and offers a traditional flavor profile that complements any taco filling

FIRST COURSE

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Refried Beans (Frijoles Refritos): Creamy and comforting mashed pinto or black beans cooked with onions, garlic, and seasoned with salt and spices

Mexican Rice (Arroz Mexicano): Fluffy long-grain rice cooked with onions, garlic and spices

Mexican Slaw: A crunchy and vibrant slaw made with shredded cabbage, carrots, red onion, cilantro, lime juice, and a touch of honey or agave for sweetness

Green Salad with Cilantro Lime Dressing: A crisp and refreshing salad made with mixed greens, cucumber slices, cherry tomatoes, sliced avocado, and thinly sliced red onion. Serve it with a zesty cilantro lime dressing made with fresh cilantro, lime juice, olive oil, garlic, honey, salt, and pepper

MAIN COURSE

Choose 3 dishes

Grilled Chicken: Marinated in a blend of local spices

Camarones a la Diabla: Spicy shrimp cooked in a fiery red chili sauce

Grilled Fish: Marinated in a mixture of lime juice, cilantro, garlic

Mushroom Carnitas: Cooked mushroom seasoned with a mixture of spices, including chili powder, cumin, and smoked paprika

Carne Asada: Grilled and thinly sliced steak marinated in a mixture of citrus juices, garlic, onions, and spices such as cumin and chili powder

Ground Beef: Seasoned ground beef cooked with onions, garlic and other spices

Sweet Potato and Black Bean: Roasted sweet potato cubes combined with black beans, diced tomatoes, onions, cilantro, lime juice, and spices

Grilled Pineapple and Jalapeño: Grilled pineapple slices paired with thinly sliced jalapeños, red onion, cilantro, and lime juice,

Mahi Mahi Baja Tacos: Beer-battered Mahi Mahi fried until golden brown and crispy,

DESSERT

Choose 1 dish

Churros con Cajeta: Crispy churros dusted in cinnamon sugar, served with a side of rich and sweet cajeta (caramelized goat's milk)

Flan

Key lime pie

Nayarit menu

STARTER

Choose 1 dish

Fish Ceviche Chilled fish marinated in lime juice with tomatoes, onions, cilantro, and other seasonings

Guacamole with Mango A tropical twist on the classic guacamole, incorporating ripe mango

FIRST COURSE

Choose 1 dish

Avocado and Jicama Salad Creamy avocado and crunchy jicama with a zesty lime dressing

Nopal (Cactus) Salad Nopalitos, or young cactus paddles, mixed with tomatoes, onions, and cilantro

MAIN COURSE

Choose 1 dish

Pescado Zarandeado Grilled whole fish, marinated in achiote and local spices.served with green salad and garlic rice

Fish Tacos Freshly caught fish, grilled or fried, served in a taco with slaw, salsa, and avocado

DESSERT

All inclusive

Flan

Key lime pie

Mexican Soul, Global Flair

STARTER

Choose 1 dish

Shrimp and Mango Ceviche Tostadas Fresh local shrimp marinated in lime juice, tossed with mango, cucumber, red onion, and cilantro. Served atop crispy mini corn tostadas with a drizzle of chipotle aioli

Oaxaca Cheese & Truffle Quesadillas: Corn or flour tortillas filled with creamy Oaxaca cheese and a hint of truffle oil, served with a side of roasted tomato salsa and sour cream

Mini Tacos Árabes with Chipotle salsa: Grilled pork marinated in traditional Mexican adobo, served on mini pita bread with a portion of chipotle-infused sour cream

Carpaccio de Betabel con Queso de Cabra y Miel de Agave (Vegan Adaptable); Thinly sliced roasted beetroot drizzled with agave syrup, topped with crumbled goat cheese, and sprinkled with fresh herbs

FIRST COURSE

Choose 2 dishes

Jicama & Watermelon Salad with Tajín Vinaigrette: A refreshing mix of jicama, watermelon, cucumber, and arugula, tossed in a zesty Tajín-lime vinaigrette, topped with crumbled feta and fresh mint

Roasted Beet & Goat Cheese Salad with Agave Vinaigrette: Roasted beets, arugula, and creamy goat cheese, drizzled with a light agave vinaigrette, and garnished with candied pecans and orange segments

Caldo de Mariscos con Hierba Limón y Tomillo A seafood soup with shrimp and white fish in a rich broth infused with lemongrass and thyme

Ensalada de Nopales y Arúgula con Vinagreta de Tamarindo Tender cactus paddles paired with fresh arugula, cherry tomatoes, and tamarind vinaigrette

MAIN COURSE

Choose 2 dishes

Chipotle-Glazed Mahi Mahi with Coconut Risotto: Pan-seared mahi mahi fillet glazed with a smoky chipotle sauce, served over creamy coconut risotto with a side of grilled veggies

Mole Chicken Tacos with Pineapple Salsa Tender grilled chicken breast, served in soft corn tortillas, drizzled with a rich mole sauce and topped with fresh pineapple salsa and crumbled cotija cheese

Costillas de Res en Salsa de Guajillo y Vino Tinto Beef short ribs slow-cooked in a guajillo chili and red wine reduction, served with caramelized onions and rustic mashed potatoes

Tacos de Pescado al Pastor Grilled fish marinated in pastor spices, served in a warm tortilla with pineapple salsa

Tlacoyo de Chorizo Español con Puré de Frijol y Manchego A masa tlacoyo stuffed with refried black beans, topped with Spanish-style chorizo and melted manchego cheese

DESSERT

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Coconut Flan with Mango Coulis Creamy coconut flan, topped with a tangy mango coulis and garnished with fresh berries for a tropical finish

Lime and Mezcal Cheesecake: A silky, no-bake cheesecake infused with the bold flavors of fresh lime and a subtle hint of mezcal

Churros con Miel de Agave y Canela: Mini churros, drizzled with agave syrup, and dusted with cinnamon sugar

Mexican plant based

STARTER

Choose 1 dish

Sweet Potato and Black Bean Mini Empanadas: Flaky pastry filled with a savory mixture of sweet potatoes, black beans, onions, and spices

Guacamole with Homemade Tortilla Chips: Creamy avocado mixed with lime, cilantro, tomatoes, onions, and jalapeños, served with crispy tortilla chips

Crispy Plantain Bites: Ripe plantains sliced and fried until golden, served with a spicy mango salsa

Ceviche Tostadas: Hearts of palm marinated in lime juice with diced tomatoes, onions, cilantro, and jalapeños, served on crispy tostada shells

Aguachile: Coliflower marinated in a spicy lime salsa. Served on crispy tostadas and topped with onions, cilantro and cucumber

FIRST COURSE

Choose 1 dish

Black Bean Soup: Creamy black bean soup flavored with cumin, smoked paprika, and chipotle peppers, garnished with cilantro and lime wedges

Taco Salad: Crisp lettuce topped with seasoned black beans, roasted corn, avocado, cherry tomatoes, and crunchy tortilla strips, served with a tangy lime-cilantro dressing

Avocado and Mango Salad: Slices of ripe avocado and sweet mango tossed with mixed greens, red onions, and toasted pepitas, drizzled with a lime-agave vinaigrette

Jicama and Orange Salad: Crisp jicama slices and juicy orange segments tossed with arugula, red onions, and a citrus vinaigrette, garnished with toasted almonds

Tofu Tinga Tostadas: Crispy tostadas topped with smoky chipotle-marinated tofu, refried beans, shredded lettuce, diced tomatoes, and avocado slices

MAIN COURSE

Choose 1 dish

Pastor Tacos: Marinated portobello served on warm corn tortillas with pineapple salsa, onions, cilantro, and a squeeze of lime

Enchiladas Verdes: Corn tortillas filled with sautéed spinach, mushrooms, and vegan cheese, topped with tangy green tomatillo sauce

Pozole: Hearty hominy stew simmered with mushrooms, tomatoes, onions, and a blend of aromatic spices, served with lime wedges, shredded cabbage, and radishes

Mole: Rich and complex molé sauce made with dried chilies, tomatoes, spices, and chocolate, served over tofu or seitan with rice and beans

Chile Rellenos: Roasted poblano peppers stuffed with a mixture of seasoned tofu, corn, and diced tomatoes, topped with ranchero sauce

DESSERT

Choose 1 dish

Vegan Arroz con Leche: Creamy rice pudding made with coconut milk, cinnamon, and a touch of vanilla, served chilled with a sprinkle of ground cinnamon on top

Mango Sorbet: Refreshing sorbet made with ripe mangoes, coconut milk, and a squeeze of lime juice, served in chilled bowls

Chia Seed Pudding: A creamy pudding made from coconut milk, chia seeds, and your choice of sweetener, flavored with vanilla, cocoa powder, or fruit puree

Chocolate Peanut Butter Oat Bars: Mix together oats, peanut butter, maple syrup, and cocoa powder

Mexican Wedding Cake Cookies: oats, shredded coconut, chopped pecans, and a pinch of cinnamon and a coat with powdered sugar

Pacific Luxe

STARTER

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Tamarind Shrimp Tostada with Avocado Crema: Grilled local shrimp glazed with tangy tamarind, served on a crispy corn tostada with avocado crema, pickled red onions, and a touch of fresh cilantro

Ceviche de Mariscos: Fresh catch of the day marinated in lime juice with tomatoes, red onions, cilantro, and a hint of chili. Served with crispy tortilla chips

Chicharrón de Pescado con Escabeche de Mango: Crispy catch of the day served with a mango-pickled onion relish

Cóctel de Camarón en Agua de Jamaica: A refreshing shrimp cocktail served in hibiscus-infused broth with avocado and cucumber cubes

FIRST COURSE

Choose 2 dishes

Jicama and Citrus Salad with Honey-Chile Vinaigrette: Crisp jicama and local citrus slices, tossed with a honey-chile vinaigrette and garnished with fresh mint, queso fresco, and a dash of Tajín for a refreshing and vibrant starter

Grilled Nopales with Cotija Cheese and Lime Lightly charred cactus paddles, topped with crumbled cotija cheese, fresh lime juice, and a sprinkle of chili powder

Camarón con Escabeche de Jamaica; Sautéed shrimp in garlic-chili oil paired with tangy hibiscus pickled vegetables

Ceviche de Atún con Salsa de Soya y Jengibre: Tuna ceviche dressed with a soy-ginger emulsion and garnished with crispy seaweed

Caldo de Camarón con Chile Morita y Papa. Traditional shrimp soup with a smoky morita chili broth, potatoes, and fresh herbs

Taco de Marlin Ahumado con Crema de Chipotle: A miniature smoked marlin taco with a bed of chipotle cream and pickled onions

MAIN COURSE

Choose 3 dishes

Grilled Mahi Mahi with Cilantro Lime Sauce and Roasted Corn Salad Locally-caught mahi mahi, perfectly grilled and topped with a bright cilantro-lime sauce, served alongside a roasted corn and black bean salad with a squeeze of fresh lime

Filete de Huachinango en Costra de Amaranto: Red snapper fillet with a crunchy amaranth crust, served over plantain purée and a smoky chipotle

Shrimp with Mole Negro and Plátano Macho: Butter-poached shrimp draped in a rich mole negro, accompanied by caramelized plantains

Consomé de Pescado y Azafrán con Tostón de Elote: A saffron-infused fish consommé served with a grilled corn crostini

Medallones de Atún Sellado con Salsa de Maracuyá y Ajonjolí Negro: Seared tuna medallions served with a tangy passionfruit sauce and sprinkled with black sesame seeds

DESSERT

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Coconut Flan with Caramelized Pineapple Creamy coconut flan topped with caramelized pineapple slices, offering a tropical and refreshing finish to the meal

Lime and Mezcal Cheesecake: A silky, no-bake cheesecake infused with the bold flavors of fresh lime and a subtle hint of mezcal

Raspado de Tepache y Piña Asada: Refreshing tepache granita with a garnish of roasted pineapple and chili-lime salt

Helado de Maíz con Salsa de Cajeta y Polvo de Café: Corn ice cream with a drizzle of goat’s milk caramel and a dusting of coffee powder

Mediterranean indulge

STARTER

Choose 2 dishes

Mediterranean-Style Ceviche: Local white fish, cherry tomatoes, capers, kalamata olives, avocado, and lime juice with a crispy tostada

Roasted Red Pepper Hummus: Served with spiced pita chips, cucumber, and jicama crudités

Crispy Plantain Bites: Ripe plantains sliced and fried until golden, served with a spicy mango salsa

Cactus and Squash Blossom Salad Fresh cactus paddles with cherry tomatoes, red onion, cilantro, feta cheese, and squash blossoms, dressed with lime juice and olive oil.*seasonal

FIRST COURSE

Choose 2 dishes

Tropical Greek Salad: Heirloom tomatoes, cucumbers, mango, queso fresco, Kalamata olives, and a citrus vinaigrette with a hint of habanero

Charred Poblano and Almond Soup: Velvety roasted poblano soup with a touch of cream, finished with toasted almonds and a drizzle of olive oil

Nopales Tabouli Salad: Fresh nopales, parsley, mint, cherry tomatoes, and lemon vinaigrette

MAIN COURSE

Choose 1 dish

Herb-Crusted Catch of the Day: Fresh dorado with a crust of parsley, oregano, and breadcrumbs. Served with creamy rissotto

Grilled Free-Range Chicken in Lemon-Caper Sauce: Juicy chicken breast marinated in Mediterranean spices, drizzled with a tangy lemon-caper sauce.. Served wth a side of Rustic mashed potatoes with roasted garlic and poblano peppers

Eggplant-Stuffed "Tamale" (Vegetarian): Tamale filled with roasted eggplant, feta, and sundried tomato, wrapped in corn husks. Served with seasonal sautéed vegetables with garlic and olive oil

DESSERT

Choose 2 dishes

Chocolate Olive Oil Cake: Rich dark chocolate cake made with olive oil, mezcal-infused and served with a dollop of whipped cream

Seasonal Fruit Tart with Cajeta Glaze: Crispy tart shell filled with creamy cheese and topped with tropical fruits and a drizzle of cajeta