Linger over the menu at Daiquiri Dick’s and it quickly becomes apparent that a wonderful talent is at work. Chef, Ignacio Uribe Moreno began his career at Daiquiri Dick’s at the age of 16. During his 13 years at the restaurant, he has worked his way up through the many levels of the kitchen to his current and well-earned position of Executive Chef.

Nacho’s interest in good food comes from his mother, an excellent cook. She has always provided for her family of nine with fresh vegetables from their garden and the bounty of fresh fruits and local seafood, which is such a part of growing up in Puerto Vallarta. Chef Uribe continually returns to his roots of traditional home-style Mexican cooking.

From his culinary travels in Asia and throughout the U.S.A., he has developed a strong appreciation for ingredients and spices from all over the world. He’s constantly inspired to combine various unusual flavors with a harmonious outcome.

Not a believer in following the rules, Nacho has created a refreshingly unique and creative cooking style all his own. Ask the chef and he will be the first to tell you, “In this day and age, all the cuisines have been discovered and prepared in hundreds of ways. All I can do is remix things to suit my style and taste buds.”

“Essentially, cooking is about being connected with your ingredients,” continues Nacho, “Envisioning what you want the dish to become, until you can taste it even before you begin. Then sampling the dish along the way and listening to what it’s asking for.”

The chef credits mentor and good friend, Chef Rafael Nazario, with influencing his culinary training and development early in his career. Chef Nazario worked at Daiquiri Dick’s for eight years with Nacho as his protégé. During this period Rafael taught food basics and the theory of treating food with respect. He is well versed in Asian, French and Mediterranean cuisines, and the wines that complement them.

Nacho’s flair for the unusual and his love for what he does, can only lead to the enhancement of his cooking skills. Customer can look forward to the new dishes and tasty results of his next culinary excursion.