The story
Nestled in the heart of Puerto Vallarta’s 5 de Diciembre neighborhood, Latia Nanya has become a destination for those seeking authentic, homestyle seafood. This family-run establishment is celebrated for its bold, creative menu, offering a refreshing departure from standard coastal fare. Whether you are a local or a traveler, the restaurant provides a welcoming atmosphere to enjoy traditional preparations that highlight the freshness of the region’s daily catch.
Food creator Mark Wiens highlights the venue as a top-tier choice for seafood lovers, specifically praising its unique flavor combinations. During his visit, he showcased several standout house specialties, including the Cazuela de Mariscos, the Tostada de Surf and Turf, the Madita de Mariscos, and the signature La Perla Negra. For those seeking an honest, flavor-forward meal, Latia Nanya remains a true standout in the city's vibrant dining scene.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
At Latia Nanya, the standout is the La perla negra, a dish Mark Wiens calls an unforgettable marvel. The overall vibe is one of quiet, refined excellence, where every plate feels like a carefully crafted discovery.
“It's like a shrimp cocktail style in a sauce. It's called La Perla Negra, which means black pearl. Smells really good. Again, it's all shrimp — she seared it off on the hot griddle in garlic butter with onions and then that dark sauce goes on. I love the saltiness. I love that lime juice kick. That kind of smoky charred flavor to it. The onions in there. The garlic. That is phenomenal. That's a drinkable sauce right there. That is like an unbelievable amount of flavor.”
What creators say
1 creator has covered Latia Nanya. Most active: Mark Wiens
A famous family restaurant serving classic homestyle seafood dishes like cazuela, unique tostadas, and the standout La Perla Negra shrimp.
Dishes mentioned
Cazuela de Mariscos
First for the cazuela — shrimp and octopus go down, and marlin too. It sizzles. Garlic and butter — that smells good. That's seafood. Then the broth goes in. Lime juice goes in, some salsas go in, and avocados are done. Wow, what a move. I got to try that broth first. Oh, a punch. That lime juice she squeezed in — she squeezed in about four limes. The sourness, the acidity. It's a complexity of seafood. You taste the shrimp and the octopus like condensed in there. That's good. After a long day of eating, this is just what we need with the seafood, with the avocado too. That is warming. I can feel the octopus was seared a little bit with garlic butter. The garlic butter comes out. Avocado melts in your mouth. This is a pretty unique dish — I don't think I ever seen those combinations in one tostada.
Tostada de Mariscos
It's a surf and turf — there's the sea and the land all on one tostada. It's ceviche in the bottom mixed with mayo and then you got chicharrones (pork skin). Avocado and a chile sauce right on top. That's a lot going on. That's a unique combination you won't find elsewhere. That's pretty intense. You feel that? Flavor. Acidity, creaminess. Marlin, the jiggliness of the pork skin. You think the pork skin is going to be kind of fatty and overpowering, but it's like light — it's light and refreshing and just kind of melts in your mouth. Chili oil. That is so good, especially with that chili oil.
Mariscada con Queso Quemado
What I'm looking at right now is a cheese crust on the bottom. I see shrimp, I see octopus, I see avocado, I see cilantro. It's all cheese. There is a tortilla — tortilla and cheese. It's called burnt cheese. That's the most cheese in one handful. The cheese base, the crispy cheese again. All of those seared seafoods and the garlic butter. That extra hit of cheese takes it to all new heights. Chili oil on top. As good as it gets right there.
La Perla Negra
It's like a shrimp cocktail style in a sauce. It's called La Perla Negra, which means black pearl. Smells really good. Again, it's all shrimp — she seared it off on the hot griddle in garlic butter with onions and then that dark sauce goes on. I love the saltiness. I love that lime juice kick. That kind of smoky charred flavor to it. The onions in there. The garlic. That is phenomenal. That's a drinkable sauce right there. That is like an unbelievable amount of flavor.
