VUE

For anyone who's looking for a spring break alternative, W Punta de Mita knows how to turn things up and back down in equal parts. One can take a yoga class by day on the Camino Huichol— an elevated walkway constructed of over 700,000 mosaic tiles overlooking the resort—and try their hand at a te- quila tasting by night. Learning to surf is another way you can work up a sweat before enjoying the day's indulgences, and anyone at the WAVE Surf Shop is more than willing to lend a novice a helping hand. at goes for all the staff members, who I found to be incredibly helpful whether it was to cut open a fresh coconut at lunch or drive me back to my villa aer dinner. While some offerings come standard to beach resorts like breakfast buffets and cabanas, I found a few atypical components that made my stay in Punta de Mita memorable. e cocktails con- tained superfood ingredients like celery juice and activated charcoal (you know, for health) and came with straws made from recycled avocado pits. Unique to the resort and the Nayarit area is the Chevycheria—a ceviche eatery con- verted from a 1950s Chevy, inspired by the types of trucks that surfers used to park along the coast. e newly-opened Salero is another beachside spot to grab a bite, specializing in seafood cooked Zarandeado style—a 500-year-old method for grilling fish. If you're feeling fancy, order the "MVC" or "Most Valu- able Cocktail," coming in at 999 pesos (about $50 USD). e drink is topped tableside with Veuve Clicquot poured from the spout of a gold champagne gun. e fine dining options deserve your full attention, the two most notable ones being Mesa1 and Jean-Georges V U E N J . C O M 146

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