Tuna Blanca

The story

Crafted with passion, served with love

Chef, Auteur, Ambassador

At the edge of Punta de Mita's Anclote bay, Tuna Blanca is the seaside expression of Chef Thierry Blouet's three-decade career at the forefront of Mexican gastronomy. Blouet — a member of the French Culinary Academy and founder of one of Mexico's most important international gourmet festivals — describes his approach as "apasionadamente natural": passionately natural. His dishes are, in his own words, sensual compositions where color engages the eye, aromas draw you in, and textures lead to flavors that are "simply perfect."

That philosophy earned Tuna Blanca a Wine Spectator Award of Excellence, a recognition that speaks directly to the restaurant's commitment to pairing a serious cellar — including Blouet's own Thierry Rosé wines — with food that deserves it.

The Menu: Pacific Mexico, Refined

The cooking is unmistakably Mexican in its bones, but Blouet moves freely across technique and geography. The Cream of Prawn and Pumpkin Soup is listed on the menu as "a 35-year tradition" — a rare, unambiguous anchor in a kitchen that otherwise delights in surprise. The Bay Tuna Tostada arrives with ginger, toasted sesame, soy, red bell pepper, and marinated seaweed; the Catch of the Day comes zarandeado style with ginger sauce and chili oil. From the grill, Temazcal Shrimp is finished with mezcal, roasted cauliflower, and Tom Yum sauce — a confident, borderless move that works because the Pacific ingredients hold their own.

Slow cooking gets equal attention: Short Rib Birria Style is served with a potato cloud and corn tamale, while Baked Pork Belly rests over corn polenta scented with epazote. The five-course Temptations Tasting Menu draws from across the kitchen, closing with either a Yuzu Sorbet or a Corn Cheesecake with honey, pollen, and lime sorbet — both quietly emblematic of how Blouet balances Mexican identity with international technique.

The Setting

Tuna Blanca is an outdoor dining experience — colors of the sea, murmurs of the wind, as the restaurant itself puts it. The dress code is formal casual (no beach attire), and families are welcome, which gives the place a warmth that fine dining venues don't always manage. Private spaces are available for groups and events, and the room carries the relaxed confidence of somewhere that doesn't need to announce itself.

For anyone traveling the Riviera Nayarit in search of Mexican cuisine at its most considered, Tuna Blanca is the clear destination on the Punta de Mita coast.