Along the secluded, jungle-fringed beaches of the Mexican Pacific coast, things tend toward perfection.
There are perfect sunsets, explosions of orange and purple as the sun dips nightly over the bays; perfect waves, which rush toward shore in steady, unchanging curls to the delight of local surfers; and it's where you may just find the perfect shrimp, which are collected from these waters and prepared by people who have been perfecting their cooking methods for centuries.
But the once-remote coast of Nayarit state is no longer going unnoticed: the Mexican government last year dubbed it the "Nayarit Riviera" in hopes of attracting more tourists to the area. Thousands of American and Canadian second-home buyers have also discovered this stretch for their own affordable paradise.
The Nayarit Riviera stretches roughly 100 miles from the resort of Puerto Vallarta in the south to the fishing village of San Blas to the north. Along the way are hundreds of isolated beaches, quaint fishing villages and soon-to-be-booming tourist havens.
On the Nayarit Riviera you can find $15,000-a-night suites at the Four Seasons and pampering spas promising yoga under ancient jungle canopies. You can also find gritty surfing camps and humble bed and breakfasts.
A cruise along the coast
To take full advantage of the area, it's best to rent a car to cruise Hwy. 200, the modern but narrow road that has opened much of the area to development. The highway snakes along mountain passes as it runs parallel to the coast.
Any visit to the area begins in Puerto Vallarta, Mexico's least obnoxious big resort town, where cobblestone streets and aging mansions are evocative of a glamorous, bygone era. Puerto Vallarta is also known as a top culinary capital in Mexico. And while the city has a number of highly acclaimed high-end restaurants, we found the best food to be in the small taquerias along the side streets. At El Taco Loco de Felipe, two blocks up from the boardwalk, we had one of the most memorable meals of the trip: shrimp burritos filled with creamy dressing, hunks of mango and chunks of crab meat.