El Rey Bar & Grill PV — Restaurant in Jalisco

Happy to have wandered into El Rey!

My plan? Enjoy a beer at El Rey then head back out and explore Puerto Vallarta. My night didn’t go according to plan... It went something like this...

Erica greeted me on the patio and made me feel right at home. I enjoyed a local IPA (one of the many local options) before learning that El Rey was also a cocktail bar. I’m a cocktail nerd, so of course I ventured inside to check it out. There I met El Rey mixologists Johshy and Sergio. As I am incredibly indecisive, I asked them to make me their take on on Mexican style Old Fashioned. Hands down, it was the best cocktail I’ve had since arriving in Mexico two weeks ago (and believe me, I’ve tried one or two cocktails...). The only thing better was the Sotol Negroni that followed. Not only was the the Sotol Negroni tasty, Johshy took the time to explain why he chose each ingredient and why used a high pour aeration method vs. the more standard shaking method. Like a fine wine, that aeration really brought out the flavors of the cocktail!

While enjoying my cocktail, I met the owner of El Rey, Lawrence. Turns out Lawrence is from Oklahoma and knows a thing or two about BBQ. While I was searching for more traditional Mexican fare, I was loving my experience at El Rey. So abandoning my plan once again, I ordered the pulled pork sliders. I honestly can say I don’t think I’ve had any sliders this tasty in the US.

If you’re looking for an innovative and tasty cocktail, some of the best BBW north and south of the border, and a few of the nicest folks I’ve met in Mexico, look no further...

I was torn with my review for El Rey. On the one hand, we enjoyed the food quite a bit but on the other hand, there was no smoke ring and no smoke flavor. After we ate, we went out back and saw they had two Masterbuilt electric smokers and a tiny bag of tiny wood chips, no chunks and certainly no logs. If I saw that before we ate I would have left.

I had the brisket platter for 450 pesos and what was surprising is that it was the leanest brisket I have ever had in my life. Otherwise, if it was traditional American brisket it would have been a disaster with that electric smoker. I had to use a steak knife to cut the brisket! But it was very tasty even if it wasn't really smoky.

My wife had the burnt ends (220 pesos) which she liked and I didn't. They were way too fatty because they were not properly smoked.

We had the happy hour cocktails (100 pesos apiece). I liked the powdered salt on the side of my glass and the dehydrated lime was a nice garnish. I couldn't taste the tequila so it clearly wasn't a heavy pour. Happy hour goes until 7pm.

If you want a very nice meal, I recommend it but let's level set expectations. It's not Texas or St. Louis or Kansas City BBQ. Not with an electric smoker and a tiny bag of tiny wood chips.

We will return because I want to try the chili or...

All hype, no flavor. El Rey BBQ Lounge is trying to be a BBQ joint, hot dog stand, cocktail bar, and queer-friendly lounge all at once — and fails at every single one.

They brag about “award-winning” menu items, but never say what awards or where. Based on the food? I’m guessing “most forgettable brisket” or “best use of a pellet smoker to kill any trace of actual BBQ flavor.” The food is boring, and the cocktails are overpriced Instagram bait — all smoke (literally) and no taste.

The whole place feels like it was designed by committee: a little bit rustic, a little bit neon, and a lot of “we saw this on Pinterest.” The staff are doing their best, but you can tell they’re constantly running interference for a menu that makes zero sense and a concept that’s all marketing, no mission.

And don’t be fooled by the rainbow flags during Pride month. The “inclusive lounge” angle feels like a marketing ploy, not genuine community support.

Locals: you already know. Tourists: don’t waste your night. El Rey talks a big game but delivers dry meat, confused vibes, and a tab...