The Culinaria Mexicana publishing house has awarded Tintoque as one of the 120 best restaurants in Mexico in its “Guía de México Gastronómico 2019, 2020, 2021, 2022 & 2023 “ being the only place in the city with such a distinctive award.


The meaning of “Palo Tinto” from Cuyuteco, the first documented native chieftainship in the history of the northern part of Bahía de Banderas.

Inspired and driven by our love for our beloved bay and its history, Tintoque aims to be a gastronomic experience that will leave a lasting memory and delight your taste buds, with a firm commitment to constant innovation based on study, experimentation, trial and error.

We are a project where taste is paramount. With no pretensions or artifices, wine and hospitality are just as important as our cuisine.

The menu is developed using seasonal ingredients, with the seafood sourced directly from our bay and obtained through cutting-edge sacrifice techniques. At the same time, we take pride in using the highest quality ingredients that Mexico has to offer.

About the Chef

Joel Ornelas  CEO and creator of the Tintoque.
Originally from Puerto Vallarta, with a trajectory of more than 20 years in the gastronomic world, he has worked in some of the most renowned haute cuisine restaurants in Mexico, Spain and England.

In his career, he has won medals as a young (Millesime talent in 2019), and has been included for 5 consecutive years in the list of the best restaurants in Mexico, according to Culinaria Mexicana.

In Tintoque, Joel Ornelas and his team offer an interesting gastronomic proposal inspired by the culinary vestige spilled from China’s LA Nao also known as the Manila Galleon.

Mexican creative  cuisine. Flavors of  the world with local ingredients and international techniques, the menu changes every season and all creations are interpretations of what Chef Ornelas think it´s  delicious, fun and original food.

Talent and Leaders

Felix Lopez

GM & Wine Director

Originally from Cabos San Lucas, Felix López Somm certified (Court Master Somm), starting the Tintoque group in 2020.

Aaron Castañeda

Chef de Cuisine

11 years in the kitchen, Aaron Castañeda mexican chef. Disciplin is the key to my day, I like daily challenges and stay creative and innovative.

Rafa Orta

Kitchen Assistant Chef

Originally from San Luis Potosi, Rafael Orta Sous chef. Dedicated to the service, always seeks to give satisfy diners

Olga Tenorio

Communication and Logistics

Tourism college graduate, Olga Tenorio began her professional career at Grupo Tintoque in 2017, carrying out Logistics and Public Relations in the reception, events and catering area.


At Tintoque, while some seafood dishes are always featured, our “Creative Menu” offers specials that change daily based on the availability of unique, local, fresh ingredients and products. Get to know a few of them below.

The Best


Tintoque is located at Aquiles Serdan 445 col Emiliano zapata. Zona romántica

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Contact us

Aquiles Serdan 445 col Emiliano zapata. Zona romántica, Puerto Vallarta.

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