The thing that drew my attention to this restaurant is the unique decor and atmosphere. As it its name, Le Leche (milk), the entire restaurant is decorated in white, every piece of furniture is white and the walls are decorated with milk canisters from floor to ceiling.
The food is more European than Mexican. We were told that the chef source all the ingredients locally and the menu changes everyday. The handwritten menu is presented on blackboards posted throughout the restaurant.That explains why there isn't a menu on the website, which is only in Spanish. Dishes ranges from 150MXN for appetizers to 400MXN for entrees. When we were dining there, we were the only foreigners there and the waiter had to translate each of the menu items for us. This shows that this restaurant is proud to be serving locals in a very touristy town.
Because the menu changes often, I won't go into the specific dishes. But I had the beef carpaccio and pork tenderloin. The carpaccio was presented almost in a tartare fashion with the meat pounded paper thin and drizzled with a trio of sauces (no arugula, not like presented in traditional Tuscany style). There were two pieces of pork tenderloin that were accompanied with both a sweet fig jam and salted sweet potatoes. Some of the dishes might be a bit too salty, but we were also told that the chef does not modify his dishes except for food allergies.
I think Le Leche represents the great culinary potential that is still developing in Puerto Vallarta. Food is on the right track, improvements could be made to the overall service and the wait staff could be a bit friendlier.
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