Another Sizzling Summer
Back by popular demand, Daiquiri Dick’s is featuring its Summer Sizzle Menu. From June through August you can sample flavors from around the world, without ever leaving Puerto Vallarta. Click Here
Join us for Sunday Brunch with live music by D'Rachel.
Start with orange juice and a Deli scone with fresh fruit, followed by your choice of a Sunrise Burrito (with scrambled eggs, chorizo and avocado salsa), Chilaquiles with eggs or grilled chicken, or an Omelette or Scrambled Eggs with your choice of three fillings. Top it off with our great coffee for $135 pesos.
Sand in Your Shoes, The Daiquiri Dick's Kitchen Workbook - 2nd edition
The new, revised second edition of Sand in Your Shoes, The Daiquiri Dick's Kitchen Workbook is now available for purchase at Daiquiri Dick's, The Deli, Banderas Bay Trading Company and Annex, or contact us at daiquiridicks@gmail.com Click Here
Dustin Clark: 11th Guest Chef |
A South Dakota native, Dustin Clark began work in restaurants as a teen. At 18 he enrolled at the New England Culinary Institute in Montpelier, Vermont. One of his externships was at Wildwood, where he is now a chef. Cory Schreiber opened Wildwood Restaurant on Portland’s Restaurant Row in 1994. Wildwood’s menus evolve from the wealth of ingredients found only miles away in Oregon and Washington. The James Beard Foundation named Cory “Best Chef Northwest” in 1998. “I hadn’t been introduced to Cory yet,” says Dustin, “when he followed me around on my first day. He thought my method for cooking asparagus was unusual. Then he tried one!” Cory has trusted Dustin ever since. “Dustin’s influence on Wildwood’s menu has brought a deeper focus on the unique foods of the Pacific Northwest.” Dustin interprets the cuisine in its simplest form, which emphasizes its true flavor.
