Puerto Vallarta MX: Awesome Family Vacation Destination (And Yes It's Safe)

Thanksgiving is usually about tradition. Turkey, timing everything to the minute, and politely pretending you didn’t overeat. This year, we took tradition, wrapped it in a tortilla, and dipped it in the Waters of Mexico. Puerto Vallarta to be exact. This is the second Thanksgiving we have celebrated on the beaches of Mexico. Its becoming an untraditional tradition for us. 

Puerto Vallarta in late November is that sweet spot where the weather is flirtatious, the city is alive, and you can still snag great food without fighting cruise-ship crowds. We split the trip intentionally: one night in the middle of everything, then full surrender to all-inclusive life.
Balance, baby.

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Night One: Full Send in Zona Romántica

We kicked things off with a one-night Airbnb right in Zona Romántica, which is basically Puerto Vallarta saying, “You don’t need a plan—just walk.”

Bars humming. Street tacos perfuming the air. Music bleeding out of doorways. The energy here is on, and staying right in it means you can pop upstairs for a breather, then dive right back in. Pro move if you want to taste the city without committing your nervous system for a full week.

Zona Romántica is walkable, chaotic in the best way, and relentlessly human. This is where Vallarta flexes its local soul—shopkeepers sweeping sidewalks, kids playing soccer in alleys, and food that does not care about your diet.

We dined at Tacos Revoltion, ate lots of street snacks including fresh mangoes sliced in front of us on the street. 

Blissed out from the beginning. Things started off just right. 

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The Meal We’re Still Talking About: Tacon de Marlin

Let’s get something straight: 

Tacon de Marlin doesn’t need hype. It needs a fork.

Family-run, unfussy, and quietly operating at an elite level right across from the airport, this place delivered one of the best seafood feasts we’ve ever had—full stop. The table filled fast, and somehow every dish landed harder than the last.

No better way to celebrate getting off the plane & booting flip flops on the ground in Mexico. 

• Marlin burritos: deeply satisfying, like comfort food learned to surf

• Pulpo burritos: tender octopus, zero chew, all flavor

• Aguas frescas: ice-cold, fresh, and dangerously drinkable

This wasn’t “special occasion” dining. This was The first meal of vacation for people in the know. That’s the magic. Vallarta rewards curiosity.

https://share.google/rWdDTcjiik8Kgrw05

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Thanksgiving, Vallarta-Style: Pollo Feliz

Instead of stressing over turkey logistics, we did what any reasonable person in Mexico should do on Thanksgiving: we went to Pollo Feliz.

For $20 USD, we walked away with a full-on feast for four—juicy rotisserie chicken, sides, salsas, tortillas—the works. Fresh, fast, and wildly affordable. No oven. No dishes. No regrets.

Was it traditional? No.
Was it perfect? Absolutely.

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After a night of city energy, we headed south to Mismaloya and checked into Barceló Puerto Vallarta. This is where Puerto Vallarta exhales.

The vibe change is immediate. Jungle-backed beaches. Fewer vendors. Softer mornings. And yes—the convenience of an all-inclusive, which, let’s be honest, feels incredible when done right.

Cold drinks appear when you blink. Meals are handled. Your only real responsibility is deciding whether you’re beachside or poolside. It’s not how we want to travel all the time—but as a reset after city immersion? Chef’s kiss.

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Snorkeling at Los Arcos

One of the highlights was snorkeling at Los Arcos, the iconic rock formations just offshore. The water was clear, the fish showed up like they were on payroll, and the whole experience felt effortless.

Even if snorkeling isn’t usually your thing, this is approachable, beautiful, and absolutely worth it—especially if you’re already based in Mismaloya.

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Why Puerto Vallarta Works (Especially Like This)

Here’s the move, if you’re taking notes:

• Start local: one night (or two) in Zona Romántica to eat, wander, and feel the city

• End easy: retreat to an all-inclusive for rest, views, and zero logistics

• Eat where locals eat: the best meals are often the simplest ones

• Don’t over-plan: Vallarta unfolds when you give it room

Puerto Vallarta nails that rare combo: deeply authentic food culture and turnkey vacation ease. You don’t have to choose—you just have to sequence it right.

We came home rested, well-fed, and already plotting a return. Thanksgiving might never be the same, and honestly? That feels like a win.

Here are more photos cuz we love PV so much...

Last Week on SSTH

Cold weather. Warm food. Zero apologies.

Last week leaned hard into winter logic: melted cheese, one-pan dinners, comfort snacks, and a reminder that breakfast pizza never stopped making sense. If you missed anything (or just want to reheat the hits), here’s the full rundown.

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🧀 Why Melted Cheese Is the Real Winter Superfood

Cold weather doesn’t want restraint—it wants melt ratios. This one digs into why cheese-based comfort food spikes every winter and why science and cravings are finally on the same team.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/why-melted-cheese-is-real-winter.html

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🍗 Why Sheet-Pan Dinners Are Winning (Because No One Wants More Dishes)

One pan. One oven. One less thing to clean. A love letter to low-effort dinners that still feel like you tried.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/why-sheet-pan-dinners-are-winning.html

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🍕 Breakfast Pizza Is Still a Power Move (Especially When Eggs Are Involved)

A little archive revival energy here. Breakfast pizza remains undefeated, eggs make it legit, and mornings don’t need more rules.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/breakfast-pizza-is-still-power-move.html

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❄️ Wednesday Winter Energy: Comfort Snacks Only

Midweek winter vibes call for snacks that understand the assignment. Warm, salty, comforting, and zero optimization required.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/wednesday-winter-energy-comfort-snacks.html

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🌶️ Four-Ingredient Garlic Chili Oil

Proof that the internet occasionally gets it right. Four ingredients, endless uses, and a fast way to make boring food feel intentional.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/four-ingredient-garlic-chili-oil.html

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That’s last week on See Sip Taste Hear—winter food doing what winter food does best: showing up warm, filling, and unapologetic.

More coming soon. Bring bread.

Why Melted Cheese Is the Real Winter Superfood

Searches for cheesy comfort food spike every winter, and for once, science and cravings agree.

When the temperature drops, people don’t just eat differently — they want different things. Warmth. Density. Food that feels grounding instead of aspirational. This is where melted cheese steps in and quietly dominates the season.

Cold Weather Changes How We Eat

Winter pushes food behavior in predictable directions:

• Fewer raw foods

• More oven time

• Less restraint

Cold weather meals are about staying power. Cheese delivers that without asking you to pretend it’s something it’s not.

According to Google Trends, searches for cheese-heavy dishes rise consistently during winter months, especially terms tied to comfort and warmth.
https://trends.google.com/trends/explore?q=cheesy%20comfort%20food

This isn’t indulgence culture. It’s seasonal logic.

Why Cheese Wins Right Now

Cheese checks multiple winter boxes at once.

High satiety = fewer snack spirals
Fat and protein keep people full longer, which matters when days are shorter and boredom eating creeps in.

Melting transforms cheap ingredients into real meals
Bread, pasta, potatoes, vegetables — cheese upgrades all of them. Melted cheese turns “I guess this works” into “yes, this is dinner.”

Cheese-based dishes dominate winter food searches
Fondue. Grilled cheese. Baked pasta. Queso. These foods don’t vanish in summer — they just peak in winter when morale dips and ovens stay on longer.

The New York Times has repeatedly pointed out that comfort foods rich in fat and warmth surge during colder months because they satisfy both physical and emotional hunger.
https://www.nytimes.com/2019/11/20/dining/comfort-food.html

Melted Cheese Feels Like Care

There’s a reason melted cheese feels different than sliced cheese.

Melting:

• Softens texture

• Deepens aroma

• Signals warmth

It’s tactile food. It stretches, bubbles, browns. It slows you down just enough to feel human again.

Bon Appétit has framed melted-cheese dishes as “low-effort, high-reward cooking” — meals that feel indulgent without requiring complexity.
https://www.bonappetit.com/story/grilled-cheese-comfort-food

That matters in winter, when energy is limited but hunger is not.

Winter Isn’t About Restraint

This is the part people resist, even though they know it’s true.

Winter food isn’t about discipline. It’s about survival with dignity.

Melted cheese doesn’t apologize. It doesn’t optimize. It shows up warm, filling, and reliable — exactly what the season demands.

Winter doesn’t want less food.
It wants better melt ratios.

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Want content like this working for your brand instead of just feeding your cravings?

I help brands, creators, and food-adjacent businesses turn real seasonal behavior into content people actually read, trust, and share.

If you want writing and strategy that feels human and performs like it should, let’s work together.

👉 Work with me:
http://see-sip-taste-hear.blogspot.com/p/work-with-collie.html?m=1

If you want next, I can:

• Spin this into a grilled cheese or baked pasta companion piece

• Build a winter comfort food cluster for SEO

• Or knock out the Facebook + IG promo copy to drive traffic

Say the word.

Why Sheet-Pan Dinners Are Winning

Why Sheet-Pan Dinners Are Winning

Sheet-pan dinners are dominating winter food searches because effort tolerance drops as temperatures do.

This isn’t a trend driven by novelty. It’s driven by exhaustion.

The Winter Math Is Simple

Cold weather changes behavior. People cook at home more, but they want fewer decisions and even fewer dishes.

Sheet-pan dinners solve all of it:

• One pan

• One oven

• One cleanup situation

That equation is undefeated in January.

According to Google Trends, searches for easy dinner recipes and one-pan meals consistently rise in winter months when cooking fatigue meets budget awareness.
https://trends.google.com/trends/explore?q=sheet%20pan%20dinner

Why They Actually Work

Sheet-pan meals aren’t just easy — they’re flexible.

You can:

• Swap vegetables without rewriting the recipe

• Roast protein and sides together

• Cook by instinct instead of measurement

That flexibility matters when people are tired of rules.

Serious Eats breaks it down simply: high heat, proper spacing, and timing matter more than ingredients. Once you understand that, sheet-pan dinners stop being recipes and start being a system.
https://www.seriouseats.com/sheet-pan-dinners-how-to

One Pan Feels Responsible (Without Feeling Punishing)

Sheet-pan dinners occupy a rare middle ground.

They feel:

• Adult

• Reasonable

• Like you tried

Without requiring meal prep spreadsheets or twelve spice jars.

Food media has leaned into this hard. Bon Appétit routinely frames sheet-pan cooking as the antidote to burnout cooking — meals that deliver flavor without demanding attention.
https://www.bonappetit.com/tag/sheet-pan-dinners

The Real Reason They’re Everywhere

This isn’t about minimalism. It’s about energy preservation.

Sheet-pan dinners respect the fact that:

• You still want something hot

• You still want something real

• You just don’t want to scrub a sink afterward

That’s not laziness. That’s seasonal wisdom.

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Want content like this working for your brand?

I help businesses and creators turn everyday behavior into content people actually read — not keyword soup, not lifestyle cosplay.

If you want food, culture, or brand content that sounds human and performs, let’s talk.

👉 Work with me:
http://see-sip-taste-hear.blogspot.com/p/work-with-collie.html?m=1

Frontier’s GoWild Pass: Too Good to Be True, or a Power Move for the Right Traveler?

Every few months, the internet loses its collective mind over a travel deal that sounds illegal, immoral, or at least wildly irresponsible. Frontier’s GoWild Pass is one of those deals.

Unlimited flights for a flat annual price?
No blackout dates?
Just book and go?

Yeah. I had the same reaction. So let’s slow down, read the fine print, and figure out who this pass is actually for, who should run screaming, and why this is about to become a recurring series here.

This is the genesis post. The “wait, should I actually do this?” moment.

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What Is the GoWild Pass?

The GoWild Pass is an all-you-can-fly subscription from Frontier Airlines that lets you book unlimited Frontier flights during an active pass window.

You pay one upfront price (usually promoted as “from $599–$999” depending on timing), and then:

• You pay $0 base fare for flights

• You still pay taxes and fees (usually $15–$30 per segment)

• You book close to departure (more on that in a second)

• You fly as much as you want, where Frontier flies

On paper: chaos.
In practice: a very specific tool for a very specific type of traveler.

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The Big Catch (Because Of Course There Is One)

Let’s get this out of the way early. The GoWild Pass is not unlimited freedom in the romantic, barefoot, Eat Pray Love sense.

1. Booking Windows Are Tight

• Domestic flights: Bookable starting the day before departure

• International flights: Bookable starting 10 days before departure

If you need to lock plans weeks out, this is already not your thing.

2. Seat Availability Is Not Guaranteed

GoWild seats are capacity-controlled. If the flight is full or nearly full, you’re out of luck. This pass rewards:

• Flexibility

• Off-peak travel

• Mild emotional detachment

3. You Still Pay Fees (Every Time)

You’ll pay:

• Taxes

• Airport fees

• Segment fees

Most flights land in the $15–$30 range per leg, which is still cheap—but not free.

4. Bags Are Not Included

Frontier gonna Frontier.

• Personal item: Free (small backpack only)

• Carry-on: Extra

• Checked bag: Extra

• Breathing near the gate agent: Possibly extra

This pass demands minimalist energy.

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Who the GoWild Pass Is Perfect For

This is where things get interesting.

✅ Digital Nomads & Remote Workers

If you can:

• Work from anywhere

• Fly midweek

• Decide tomorrow that Phoenix sounds right

This pass can absolutely cook.

✅ Flexible Creators, Freelancers & Hustlers

If you treat travel like:

• A tool

• A content engine

• A way to say “yes” more often

Then this becomes less of a gamble and more of a lever.

✅ People Living Near Frontier Hubs

Cities like:

• Denver

• Orlando

• Las Vegas

• Phoenix

• Dallas

• Atlanta

If Frontier flies a lot from your home airport, your odds improve dramatically.

✅ Carry-On Minimalists

If you can travel with:

• One backpack

• No shame

• A ruthless edit of your wardrobe

You’re already winning.

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Who This Will Absolutely Not Work For

Let’s save some relationships and credit scores.

❌ Families With Fixed Schedules

School calendars do not care about booking windows.

❌ Business Travelers With Meetings

If missing a flight means missing a deal, don’t play this game.

❌ People Who Hate Uncertainty

If you need:

• Assigned seats

• Predictability

• Emotional stability

This pass will stress you out.

❌ Overpackers

If you bring:

• “Just in case” shoes

• Multiple jackets

• Hair tools with opinions

Frontier will nickel-and-dime you into oblivion.

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The Real Strategy (This Is Where People Mess Up)

The GoWild Pass is not about replacing normal travel.

It’s about:

• Opportunistic trips

• Spontaneous runs

• Stacking value on top of flexibility you already have

Used poorly, it’s a regret machine.
Used well, it’s borderline unfair.

Think:

• Last-minute food festivals

• Quick city hops

• Content runs

• One-way adventures with optional returns

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The Hidden Costs You Should Actually Budget For

Even if flights are cheap, plan for:

• Bags (if needed)

• Seat selection (if you care)

• Backup lodging

• Backup flights if availability disappears

This pass rewards people who plan systems, not itineraries.

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Is the GoWild Pass “Too Good to Be True”?

No.

But it is misunderstood.

This isn’t a vacation pass.
It’s a mobility tool.

And like any tool, it works best when:

• You know its limits

• You lean into its strengths

• You don’t force it to be something it’s not

This pass doesn’t care if you’re ready.

But if you are?
It can change how you move through the country.

Stay tuned.

Breakfast Pizza Is Still a Power Move

Some recipes age poorly. Others just wait patiently for the internet to catch up.

Breakfast pizza with eggs falls firmly into the second category.

Long before breakfast-for-dinner became a personality trait and before brunch menus got bloated with gimmicks, this idea already understood the assignment: carbs, fat, protein, heat. No performative wellness. No apologies.

If you missed it the first time around, it’s worth revisiting →
https://see-sip-taste-hear.blogspot.com/2010/06/whats-for-breakfast-pizza-eggs.html

Why Breakfast Pizza Still Works in 2026

Let’s be honest. Breakfast culture hasn’t gotten simpler.

We’ve added:

• Protein powders

• Bowls pretending to be meals

• A lot of rules for the first thing you eat

Breakfast pizza ignores all of that.

It works because:

• Dough replaces toast

• Eggs replace sauce or sit right on top of it

• Cheese does what cheese always does: holds the whole thing together

It’s familiar food, rearranged just enough to feel intentional.

Eggs Make It Legit

Eggs are the quiet authority here.

They:

• Add protein without heaviness

• Make pizza feel appropriate before noon

• Turn leftovers into something deliberate

Once eggs are involved, breakfast pizza stops feeling like rebellion and starts feeling like strategy.

This is exactly why egg-based breakfasts continue to dominate search interest year after year — they’re flexible, filling, and endlessly adaptable to what’s already in the fridge.

Breakfast Pizza Is Anti-Optimization (In a Good Way)

What makes this dish resonate now is the same thing that made it work back then: it doesn’t try to optimize your life.

It just feeds you.

In a moment where people are tired of food doubling as self-improvement, breakfast pizza feels refreshingly honest. It doesn’t ask what your goals are. It asks if you’re hungry.

And then it answers.

Why Bread Is Back (And No One’s Apologizing Anymore)

Bread is having a moment again, and not in a nostalgic, sourdough-starter-named-like-a-pet way. This time, it’s simpler, quieter, and way more practical.

Search interest for bread spikes every winter because when it’s cold, dark, and everyone’s a little tired of pretending they’re optimized, carbs start to feel like a rational decision.

Bread Isn’t “Back.” It Never Left.

What has changed is how people are talking about it.

• No moral panic
• No low-carb guilt spiral
• No need to justify it with a fitness tracker

Bread is showing up as food again. Not a personality trait. Not a cheat day. Just… bread.

According to Google Trends, searches for bread-related terms reliably rise during colder months, especially January and February, when comfort food searches peak and fresh-produce enthusiasm quietly takes a nap.

👉 https://trends.google.com/trends/explore?q=bread

Winter Wants Starch. Don’t Fight the Season.

Cold weather shifts how people eat. Heavier meals. More soups. More roasting. Less crunch, more chew.

Bread fits perfectly into that ecosystem:

• Bread + soup
• Bread + eggs
• Bread + whatever survived the fridge

It’s a delivery system. A buffer. A way to make simple food feel complete.

Even mainstream food media has stopped pretending bread is controversial. Publications like The New York Times have leaned back into baking and bread culture as comfort-driven, practical cooking—not performative wellness.

👉 https://www.nytimes.com/2020/04/06/dining/bread-baking-quarantine.html

Different moment, same truth: when things feel unstable, people bake and buy bread.

This Isn’t Artisan Theater. It’s Useful Bread.

What’s trending now isn’t fussy.

It’s:

• Sandwich loaves
• Toast bread
• Bread that doesn’t require a weekend retreat

Bon Appétit has even framed the shift as a move toward functional baking—bread that supports daily meals instead of dominating your identity.

👉 https://www.bonappetit.com/story/why-bread-baking-is-back

This version of bread culture is calmer. Less flex. More sustenance.

Bread Feels Safe Right Now

And that matters.

Food trends always mirror emotional weather. Bread feels grounding. Familiar. Reliable. It doesn’t ask questions or judge your choices.

In winter, especially, bread says:No macros. No apology. Just toast.

The Real Reason Bread Wins

Bread works because it:

• Makes meals feel intentional
• Turns leftovers into something worth eating
• Plays well with butter, soup, cheese, and eggs

It’s not a trend chasing attention. It’s a staple reclaiming its seat at the table.

And honestly? Good for it.

Want content like this working for you instead of just feeding your late-night scroll habit?

I help brands, creators, and food-adjacent businesses turn lived experience into content that actually gets read, shared, and trusted.

If you want writing, strategy, or content systems that don’t sound like they were generated in a beige conference room, let’s talk.

👉 Work with me:

http://see-sip-taste-hear.blogspot.com/p/work-with-collie.html?m=1