Discover the Flavors of Mexico's Pacific Coast at UNICO Riviera Nayarit
Photo courtesy of UNICO 20°105° Hotel Riviera Nayarit
With its beautiful Pacific coastline, fresh local ingredients, and rich culinary traditions, Riviera Nayarit is an incredible destination for travelers who love food and culture. At UNICO 20°105° Hotel Riviera Nayarit, Executive Chef Luis Quiroz brings the flavors of the region to life through locally inspired dishes, fresh seafood, and memorable dining experiences. We caught up with Chef Quiroz to learn what makes Riviera Nayarit such a special culinary destination and how the resort celebrates its unique sense of place.
Is there a new dish you're particularly excited about right now? What inspired it, and what makes it something guests should try during their stay?
One of the dishes I’ve enjoyed creating the most at Aguamadre is pescado zarandeado, a traditional dish that is deeply rooted in the culinary identity of this region. What makes it so special to me is the unique preparation process, which is unlike anything I’ve experienced in other parts of Mexico.
The fish is coated in a distinctive adobo and cooked very slowly over the grill, allowing the flavors to develop and creating a beautiful caramelization throughout the flesh while keeping it tender and flavorful.
What makes the experience even more special is the way it is served here: with a grilled taco filled with beans, which guests can enjoy as a side or fill with pieces of the fish itself. I love how this dish brings together traditional regional techniques, local flavors, and an interactive way of eating that allows guests to experience a true taste of Riviera Nayarit.
Photo courtesy of UNICO 20°105° Hotel Riviera Nayarit
Riviera Nayarit is known for its beautiful Pacific coastline, rich culture and incredible local ingredients. What is it about this destination that inspires you most as a chef, and how does that inspiration come to life in your cooking?
What inspires me most is how much this region gives you to work with, and how close it all is. In the morning, we have shrimp, oysters, and callo de hacha coming in from nearby estuaries and fishing villages, and the hills just inland give us mango, coconut, chiles, and tropical fruit at their peak.
As we wrap our first anniversary celebrations, that inspiration feels even deeper. A full year here has let us cook through every season, build real relationships with the fishermen and farmers who supply us, and learn what our guests love most. Our menus today reflect everything this first year has taught us, and I'm excited to keep growing alongside this remarkable destination.
Photo courtesy of UNICO 20°105° Hotel Riviera Nayarit
From its oceanfront setting to its intimate, adults-only atmosphere, UNICO Riviera Nayarit offers a distinctive escape. How does the resort's location and ambiance shape the dining experience, and what do you hope guests remember most about enjoying a meal here?
Being right on the Pacific, with an intimate, adults-only atmosphere, changes how people eat. Guests aren't rushing anywhere, so we can build meals that unfold slowly, with the sound of the waves and the light of a Nayarit sunset becoming part of the experience. That setting pushes us toward food that is fresh, bright, and connected to the sea, and toward service that feels personal rather than formal.
It also lets us offer real variety without losing that sense of place. At Aguamadre, guests can watch our team in the open show kitchen as we prepare regional Mexican dishes built around ingredients from Nayarit and neighboring Jalisco. Lia brings a Southern Italian spirit to the coast, starting each meal with our Seasonal Spritz cart and featuring Pacific seafood, housemade pastas, and Neapolitan-style pizza from the wood-burning oven. At Kobo, guests move from the sushi counter to ramen to shabu-shabu cooked right at the table. In between, there's coffee and fresh juices at Café Inez, sunset cocktails at our rooftop Alto 20°105°, drinks at the Pacífico Pool Bar, and in-room dining around the clock.
Whether it's a long lunch by the water or a quiet dinner for two, I want each meal to feel like a moment set apart. What I hope guests remember most is not just a particular plate, but the feeling of tasting this place, of sitting by the ocean and realizing that everything in front of them came from the waters and land around them, prepared with real care.
