Join us for Sunday Brunch with live music
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 $145 pesos. Bring your friends and family to Daiquiri Dick's brunch for an exceptional experience.
10% Discount for Locals - 10% Descuento para Vallartenses
Bring your family and take advantage of our 10% discount for locals. Just provide the captain or waiter with proof of your local address.
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
13TH GOURMET FESTIVAL |
For the 13th Gourmet Festival of 2007, Daiquiri Dick's brought in two guest chefs and is showcasing the talents of Pablo Jacinto, Executive Chef and Partner of Cindy's Backstreet Kitchen, in the Napa Valley, St. Helena, California, and Erasto Jacinto, Chef de Cuisine and Partner of Mustards Grill in the same city. They are brothers and Mexican immigrants returning to their home country to show off their culinary skills.
Over 20 years ago, Pablo and Erasto began working for Cindy Pawlcyn as dishwashers at Mustards Grill. Pablo's passion and determination were apparent, and he went on to cultivate his culinary skills at Tra Vigne, Mustards Grill and Domaine Chandon, studying under the tutelage of such renowned chefs as Michael Chiarello, Cindy Pawlcyn and Philippe Jeanty.
Erasto is drawn to the flame. At Mustards Grill his bold techniques incorporate the flavorful meats with other less intense ingredients. "Bright flavors" is the term often used to characterize the oak wood smoked dishes. Infusing his Mexican heritage into American cuisine, Erasto also gives a nod to the classic cuisines of Europe and Asia.
"We grew up in a small village just outside of Oaxaca, Mexico, where our grandmothers would create wonderful meals from fresh vegetables over on open fire," says Pablo, "We spent a lot of time in the kitchen, but never dreamed we would both be working in one."
This concept of creating simple and delicious dishes with as few components as possible, and yet boasting an intense flavor has become their trademark.
