Pamela and David had a civil ceremony officiated by the Lic. Carmen from the Civil Registry office of Puerto Vallarta. A civil (legal) ceremony requires that both bride and groom obtain papers from their government in order to make your marriage legitimate in both Mexico and your country. The civil ceremony includes the reading of the ceremony by the judge and includes the birth certificate translations, signature fees, marriage certificate and translation, blood tests & health certificates, transportation to briefing and back and transportation for official to the wedding location.
The colors for the wedding that Pamela chose were chocolate brown and buttercup yellow and some light pink touches. The bridesmaids were wearing a buttercup yellow dress. The groom wore a white guyabera under his tan linen suit. His brother wore a chocolate shirt and the bride’s dad wore a suit and yellow tie.
The ceremony decor included a bamboo altar with white and chocolate fabrics with touches of yellow, 16 ceremony chairs with a flower detail in the back of the aisle chairs, and the Isle was lined with 20 beach mats. There were also rose petals for aisle (light yellow and light pink) and a wedding sign with the bride and groom’s name.
The wedding cake was a 2 tier round cake, with yellow flowers and chocolate ribbon.
Transportation was arranged from Conchas chinas to El Palomar from Conchas Chinas beach for 16 people. The transportation service for bride’s dad was from plaza pelicanos to Conchas chinas.
The also supplied rose petals for the guests to throw during the bride and groom recessional. A champagne toast for the couple and the guests followed with chilled sparkling white wine.
The wedding video covered all the important moments including the ceremony, beach photo session, beach toast, reception dinner toasts, cake cutting and first dances.
The group had a family style dinner at El Set Restaurant just south of town at Conchas Chinas right near the ceremony. On the tables were Guacamole, Mexican Salsa, Mexican Chips, Green salad with vinaigrette. Main Dishes were Ceviche (fish), Quesadillas assorted (chicken, shrimp-portabella), Crab cake, Calamari and Crab stuffed jalapeño peppers. The other option was Sea bass filet in tomatillo sauce served with olive sautéed spinach and rice. For dessert there was Pie which was caramel banana with a tequila bath.
The photography was done by Aldo Tovar.
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