[vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/1″][vc_column_text]The ceremony was dressed with chocolate tiffany chairs and had yellow ribbons and lemons hanging from the big tree.
The wedding cake was a Tres Leches cake, a popular traditional Mexican cake, which is very moist and milky.
There was a DJ/Sounds System for 5 hours and DJ Mike played all their faces throughout the ceremony, dinner and dancing portions. A Mini Mariachi (3 player mariachi band played during the cocktail hour
The decor included 100 ivory votive candles in a small glass vase for the main floor and top floor railings, 50 ivory votive candles in a small glass vase for the pool and 40 ivory votive candles in a small glass vase for the dinner tables.
The flowers included such arrangements as 5 garland centerpieces with green leaves and lemons.
For lighting on the patio next to the pool, we used 13 mt lengths of lightbulbs with 24 white bulbs per line strung parallel from building to building.
This wonderful villa required the coupe to arrange their catering service (includes all the food (Appetizers for the cocktail hour and dinner (salad and main entree), banquet equipment (tables, linens, chairs, cutlery, glassware, etc), staff and 6 hours bar service. The Catering included a nice menu provided by Andres Ramos of BB Catering company from Puerto Vallarta. There were round tables with chocolate tiffany chairs, white linens and square plates.
Appetizers included fresh seafood combination over fresh endive, a selection of Sushi: Shrimp, salmon, cream cheese, Miniature kabobs of fresh panel cheese and roasted cherry tomatoes and miniature tamales wrapped in banana leaf.
A TropiFresco Salad which was made of mixed greens and spinach topped with delicate slices of orange and grapefruit, sprinkled with toasted almonds and rich slices of goat cheese and drizzled with a light honey mustard dressing. Amazing!!
The main course was a choice of Steak medallions with red wine sauce and fresh shrimp with lemon butter sauce or Vegetarian Chile Relleno with fresh cheese and bathed in traditional chile red-spiced sauce, accompanied by Steamed vegetables tossed with olive oil or roasted potato finely shaved and twisted.
Photgraphy was covered by Paola of Puerto Vallarta.[/vc_column_text][vc_empty_space height=”32px”][vc_gallery type=”image_grid” interval=”3″ images=”2128,2129,2130,2131,2132,2133,2134,2135,2136,2137,2138,2139″ onclick=”link_image” custom_links_target=”_self” img_size=”200×100″][/vc_column][/vc_row]