Recipes

From Our Kitchen to Yours

Enjoy a taste of the Hilton Los Cabos dining experience in your very own kitchen. Our Executive Chef, Mauricio Lopez, has prepared custom recipes to help home chefs impress their friends and family with ease. Please enjoy this month's recipe from one of our spectacular Los Cabos restaurants.

Jalapeño Margarita
A delightfully spicy yet refreshing treat to beat the Los Cabos summer heat.

Ingredients for the Jalapeño Margarita 1 ½ oz Tequila Reposado ½ oz Orange Liqeur ½ oz Agave Nectar 1 T Lime juice ½ jalapeño pepper

Preparations for the Jalapeño Margarita
In a shaker put the lime juice (important to remove the seeds) and jalapeño pepper and crush. Then add the agave nectar, tequila and orange liqueur and fill with ice and stir for 10 seconds. Strain into a 10 oz frosted glass with ice and salt rim. Garnish with ½ a jalapeno pepper.

Makes 1.

Spaghetti Carbonara
This indulgent favorite from our signature Italian restaurant, Fenicia, is sure to please any crowd.

Ingredients for Spaghetti Carbonara 5 oz guanciale (unsmoked, cured hog jowl) or pancetta or bacon 14 oz dry spaghetti 4 egg yolks 2 ½ oz Parmigiano Reggiano cheese, finely grated (about ¾ cup) 1 ½ oz Pecorino Roman cheese, finely grated (about ⅓ cup) 1 ½ tsp coarsely ground black pepper

Preparation for Spaghetti Carbonara
Cut guanciale or substitute into ⅓-inch dice, then cook in a deep heavy skillet over moderate heat, stirring, until fat begins to render and guanciale starts to get crisp.

Cook spaghetti in a 6 to 8-quart pot of boiling salted water until al dente. While pasta is cooking, whisk together the egg yolks, cheeses and black pepper in a small bowl.

Drain spaghetti in a colander and add to the skillet with the pancetta, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

Serves 4.

Arrachera Tacos
Our guests adore this tasty poolside treat, and they couldn't be easier to make.

Ingredients for Arrachera Tacos For Marinade: 1 tsp. black pepper 1 oz. wine vinegar ½ tsp. cumin 1 tsp. chopped parsley 1 tsp. chopped cilantro ½ onion (chopped) 2 cloves garlic (chopped) 2 oz. olive oil For Cooking: 1.25 lb Arrachera (skirt steak) ½ oz. vegetable oil 1 tsp. Maggi sauce 1 tsp. Worcestershire sauce ½ tsp. garlic powder

Preparation for Arrachera Tacos:
Combine all of the marinade ingredients and then add the skirt steak to the marinade. Refrigerate in the marinade for 4 hours.

Cook the meat to preferred doneness on a hot grill. Combine the vegetable oil, Maggi sauce, Worcestershire sauce and garlic powder and season the cooked steak with this mixture. Serve on corn tortillas with chopped onion and cilantro, avocado salsa or roasted tomato salsa.

Makes 4 portions of 3-4 tacos each..

Sea Bass Zarandiado
Capture the freshness of the sea in this signature sea bass preparation with a zippy marinade.

Ingredients for Sea Bass Zarandiado 32 oz. filet of sea bass 2 oz. mayonnaise 2 tbs. Worcestershire sauce 2 tbs. Maggi sauce Salt and black pepper Red pepper sauce Butter Lemon juice

Preparation for Sea Bass Zarandiado
Salt and pepper the fish filets. Mix all other ingredients and marinate the fish for approximately 10 minutes in the refrigerator. Quickly sear the fish on both sides on a hot grill or griddle pan. Then, move the filets to an oven set at 300°F for about 8 minutes.

Serve with white rice and tortillas.

Serves 4.

Piña Colada
This creamy taste of the tropics is a guest favorite. Learn how we make ours.

Ingredients for Piña Colada 1.5 oz. Bacardi rum 2 oz. cooking cream (Carnation brand) 3 slices of fresh pineapple (may sub 4 oz. pineapple juice) 2 oz. cream of coconut (Calahua brand) 2 oz. cream of coconut (Calahua brand)

Preparation for Piña Colada
Place all ingredients in a blender with ice cubes and blend until smooth. Service in a glass or cup and garnish with a pineapple wedge.

Corn Jericalla
This rich custard dessert combines the best of a flan with a crème brulee and is flavored with fresh sweet corn. This authentic recipe hails from Jalisco, Mexico.

Ingredients for Corn Jericalla 14 oz. evaporated milk 11 oz. condensed milk 6 egg yolks 2 whole eggs 1 vanilla pod ½ tsp. cinnamon 1.5 lbs. sweet corn (fresh) Brown sugar

Preparation for Corn Jericalla

In a blender, incorporate sweet corn, whole eggs, egg yolks and evaporated milk. Blend until liquid, and then pour into a bowl. Slowly add the condensed milk while whisking rapidly. Incorporate the cinnamon powder and the vanilla (just the beans) and keep whisking.

Pour the mixture into 3" cooking molds and cook bain-marie* (water bath) for approximately 20 minutes until the texture resembles flan. Top the jericallas with brown sugar and bake on the top of the oven at high temperature until the sugar is caramelized. Serve with vanilla ice cream and enjoy!

Makes 15 custards using 3" molds.

*Bain-Marie (Water Bath)

This cooking technique consists of placing a container (pan, bowl, soufflé, etc.) of food in a large, shallow pan of warm water, which serves to surround the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them.

Almond Salmon with Black Risotto

A delicious combination of grilled salmon on a flavorful black risotto with a creamy almond sauce. A fun and terrific challenge for when you want to impress your guests … and yourself!

Ingredients for Black Risotto 1 onion, diced 1 garlic clove, diced 1 ½ cups Arborio or Carnaroli rice (10 ounces) 2 tbs. squid ink Chicken stock 5 tbs. butter 1 cup parmesan cheese, freshly grated Olive oil ½ cup dry white wine

Preparation for Black Risotto

Pre-heat the pot with olive oil. Add the onions and garlic and still until translucent but not brown. Add rice and stir to coat the grains with oil. Add the wine, reduce heat to medium and cook for 2 minutes. Add the squid ink. Add 2 full ladles of stock to the rice. Stir and simmer until the stock is absorbed; 5 to 10 minutes.

Continue to add stock, 1-2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente; about 20-25 minutes. Remove from the heat and add butter and parmesan cheese. Mix well and serve.

Ingredients for Almond Sauce

1 shallot, diced

½ cup white wine

2 oz. toasted almonds

2 soup spoons of whipped cream

Salt

Pepper

Olive oil

Preparation for Almond Sauce

Pre-heat the pan with olive oil. Add the shallot and stir until translucent but not brown, then add white wine. Let reduce at low heat. Add the whipped cream and the toasted almonds. Mix all the ingredients and then blend.

Ingredients for Salmon & Vegetables

32 oz. salmon filet (8 oz. per serving)

12 asparagus spears

8 oz. fresh spinach

2 oz. arugula

1 oz. basil (purple basil if avail.)

¼ cup white wine

Preparation for Salmon & Vegetables

Pre-heat the pan with olive oil. Panfry the salmon, skin-side down. If you want the fish to be well done, add a little button the side with skin and finish the cooking in the oven.

Boil the asparagus for 1 minute. Pre-heat the pan with olive oil. Add the fresh spinach, arugula and basil. Stir for a few minutes with the white wine until crunchy. Add salt and pepper as needed.

Serves 4

Classic Margarita
Traditional, but always a favorite! Learn how to make the famous Hilton Los Cabos "Welcome" margarita at home.

Ingredients for margarita 1.5 ozTequila 3 Generaciones (Plata) 1 ozCointreau 1 ozlemon juice (fresh squeezed) splash grenadine syrup ice cubes

Preparation and serving
Shake all ingredients together with fresh ice cubes and serve immediately. For a more refreshing twist, add a splash of grapefruit or lime flavored soda.

Makes 1 margarita

Tempura Chilitos Gueros

Ingredients for chilis 3 sticks kanikama crab (imitation crab meat), shredded 1 tsp mayonnaise 4 pieces chili gueros (yellow 3-4 inch chili) ½ tsp shirasha sauce ½ tsp shichimi tagarashi (a 7-spice blend) 3 pieces shrimp, boiled and chopped 1 tsp masago (orange fish roe) Ingredients for tempura 1 cup flour 1 soupspoon corn starch ½ tsp salt cold water ice cubes

Preparation for tempura
Mix all the ingredients, and then add water until it is well mixed. Consistency must be liquid but thick. A little ice while mixing all the ingredients will help to get to the right consistency of the tempura mix.

Preparation for tempura chilitos gueros
Briefly grill the chilies until easy to peal. Empty the inside. In a bowl, mix all the ingredients and then stuff the chilies. Coast chilies with the tempura mix and deep fry in canola oil until tempura turns light brown.

Serve hot with ginger sauce.

Makes 4 tempura chilitos gueros

Watermelon Mojito

Ingredients for watermelon mojito 1.5 oz white rum 1 oz grenadine 8 spearmint leaves ½ lemon (cut in 3 parts) 3 oz watermelon (in chunks)

Preparation for watermelon mojito
Place all ingredients in a glass except the rum. Muddle or crush the ingredients together at the bottom of the glass with a fork or spoon. Then, add the rum and enough ice cubes to fill the glass. Shake.

Garnish with a piece of watermelon on the rim.

Makes 1 mojito

Carnitas
Our tasty version of this classic Mexican braised pork dish incorporates some surprise ingredients for a flavor that will bring you right back to Hilton Los Cabos.

Ingredients for carnitas 3 lbs pork shoulder (boneless) 1.5 lbs pork back ribs 2 lbs lard ¼ cup whole milk 5 cloves garlic (peeled, whole) 2 spoons sea salt 2 oranges (with peel, cut in half) 1 canCoca-cola

Preparation for carnitas
Cut the pork should into 2-inch cubes. Melt the lard in a large pot over high temperature. When the lard is liquid, add the pork shoulder to the pot. Cook for 15 minutes on high. In the meantime, in a bowl mix the milk with the garlic cloves and salt. Whisk until salt is completely dissolved.

After the pork should have been cooking for 15 minutes, add the milk mixtures. Cook for another 5 minutes, then add the oranges and the back ribs. Finally, incorporate the Coca-cola. Simmer and stir regularly until the oranges fall apart, about 40 minutes. Remove the meat from the pot, let drain and keep warm.

Serve immediately with corn tortillas and green tomato salsa.

Serves 6

Pomegranate Margarita
Make your next margarita something special with this tasty twist.

Ingredients 1.5 oz Tequila 3 Generaciones (Plata) 1 oz Cointreau 1 oz La Pinta (pomegranate-infused tequila) 1 oz lemon juice Splash grenadine syrup

Preparation and serving instructions
Shake all ingredients together with fresh ice cubes and serve immediately. Note: If you cannot find La Pinta, use PAMA Liqueur instead.

Makes 1 margarita

Queso Fundido

With its fiery flambé finish, this zesty Mexican cheese dip is sure to impress!

Ingredients for Queso Fundido 4.5 oz queso manchego (shredded) 4.5 oz queso oaxaca (shreadded) 1 oz sautéed mushroom 1 oz sautéed poblano chile 1 oz sautéed chorizo sausage 1 oz tequila Tortillas

Preparation and serving instructions
Warm the molcajete over fire or in the oven. If you do not have a molcajete, use stone bowl or a pot. Melt the cheese in the molcajete, then add the mushroom, poblano chile and chorizo. Mix well.

On the side, flambé the tequila and add to the melted cheese. Serve with warm tortillas.

Serves 2

Sangrita

Bring the best out of 100% agave blanco tequila with this traditional non-alcoholic accompaniment. Rather than mixing the tequila into the cocktail, Sangrita is a paired beverage alternating sips of good tequila and bright Sangrita. A well-made Sangrita will highlight the crisp acidity of the tequila while cleansing the palate between each sip.

Ingredients for sangrita 18 oz Tomato juice 12 oz Orange juice 2 oz Grenadine 1 oz Lemon juice 15 drops Maggi sauce 15 dropsWorcestershire sauce 15 dropsTabasco sauce Pepper to taste Salt to taste

Preparation and serving instructions
Mix all ingredients and then chill the sangrita. To serve, pour tequila and sangrita into separate glasses. The two should be alternately sipped, not chased.

Makes 34 ounces of sangrita

Green Chilaquiles

Guests can't get enough of this morning favorite, seen regularly on our breakfast buffet at El Meson.

Ingredients for green sauce 12 Green Tomatoes (pealed) 1 White onion 4 Serrano chile 30 gr. Cilantro (fine chopped) 2 Garlic cloves 2 tsp Canola oil ½ cup Water Salt to taste Ingredients for chilaquiles

Preparation for green sauce
In a pan, add the water, green tomatoes (whole), onion (whole), Serrano chile (whole) and the garlic (whole) and bring to a boil. Turn the heat off when it starts to boil.

Blend until liquid. Then return this sauce to the pot at medium heat and incorporate the canola oil, cilantro and salt. Boil for 5 minutes. Keep warm.

Preparation for Chilaquiles
In a large serving container, display the tortilla chips and pour the warm green salsa over the chips. Then top with sour cream, shredded cheese, red onion and chopped cilantro.

Serve immediately and enjoy!

Serves: 6

Tacos al Pastor

This party favorite is great for when you have lots of friends and family to feed. For a fun twist, set out the tortillas, meat and toppings and let your guests build their own tacos.

Ingredients: 11 pounds Boneless Pork Shoulder (slices of about ¼ inch) 4.5 oz. Dry Guajillo Chile (without seeds) 17 oz. White Vinegar 2 tea spoon Ground Black Pepper 1 tea spoon Cumin Powder 1/2 tea spoon Cloves Powder 1 tea spoon Cinnamon 1 ¾ oz. Garlic (chopped) 1 oz. White Onion (chopped) 1 piece Bay Leaf 2 tea spoon Dry Oregano 2 tea spoon Salt

Preparation:

In a pan without any oil, roast the chile, onion and garlic. Once soft, transfer to a large bowl and add all of the remaining ingredients except the pork. Cover with plastic wrap and hold this mixture in the refrigerator for a minimum of 12 hours (24 hours is even better).

After this, blend the mixture in a blender or food processor until it is a smooth liquid, forming a marinade. In a large container, spread the slices of pork evenly and cover with the marinade. Keep this cold in the refrigerator for about 1 hour.

Cook the meat on the grill or in a griddle pan. Serve the taco meat in a corn tortilla along with your guests' choice of onion, cilantro, pineapple, avocado and/or roasted tomato salsa.

The marinade is also great for fish and chicken.

Serving: 30 portions (3-4 tacos per portion)

Chicken Mole

Ingredients: 1 (4-pound) chicken, cut into pieces 1 medium white onion, peeled and quartered 5 cloves garlic, peeled and smashed 1 carrot Mole Sauce:

Preparation:

In a large pot, place the chicken, quartered onion, carrot, celery and garlic. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole.

In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree, adding chicken stock as necessary, to blend.

In a large skillet or saute pan, heat 2 tablespoon of the oil over medium-high heat. Add the chiles, sesame seeds, peanuts, onions and garlic, cinnamon, black peppercorns, cloves and the tortilla pieces, and cook until golden brown, 10 to 15 minutes. Add to the blender with enough chicken stock as necessary to blend. Puree to a paste.

To the skillet, heat the oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil. Reduce the heat, and cook, stirring, to melt the chocolate. Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.

To serve, spoon rice into the center of a large platter. Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.

Creamy Garlic Soup

Ingredients: 5 oz. Garlic 1 oz. Celery 1 oz. Onion (white) 5 oz. Chicken broth 3 oz. Whipped cream 1.5 oz. Milk 1 oz. Butter 2 Bay leaves 35gr Leek 1 oz. Olive Oil 2 Marjoram leafs Thyme

Preparation:

Peel the garlic and cook them in boiling milk for 10 minutes. (This is to remove the strong taste of garlic). Mash the garlic and sieve. Heat the olive oil in a large heavy saucepan. Add celery, onion, bay leaves, leek, thyme and marjoram. Cook over medium heat for about 5 minutes, stirring constantly with a spoon or spatula until onion is soft and translucent. Add the chicken broth, whipping cream and garlic. Boil for 5 minutes. Blend and strain. Warm up the soup and add the butter. Ladle soup into bowls and enjoy!

Serves 4

Mexican Coffee

Ingredients: 1oz. Tequila Blanco 0.5 oz. Kahlua 6 oz. Black coffee 1 whipped cream Cinnamon powder Sugar

Take a large glass and dip the edge of the glass in water and then in sugar. Put the glass above the flame to caramelize the sugar rim. Flambe the tequila & Kahlua and serve in glass with the sugar rim. Add black coffee and whipped cream, and then top with cinnamon. Enjoy!

Dragon Roll

Ingredients: 1 piece Kanikama Crab (18gr) 5 oz Sushi Rice Nori (seaweed) 1 Avocado (sliced) 1 teaspoon Cream Cheese 1 Mango (slices) 1 Serrano Chile 2 pieces Shrimp Tempura Eel Sauce

Preparation:

Cook the sushi rice and tempura the shrimp. On the makiso mat, spread the rice and add the kanikama, tempura shrimp and avocado. Roll the rice and top it with the cream cheese and mango.

Cut in 8 to 10 pieces. Decorate the top with thin wheels of serrano chile on each piece and top with Eel sauce.

Serves 1

Guacamole

Ingredients: 5 Avocados 1 cup White Onion, finely diced 4 Serrano Chiles, finely chopped 1 oz Lemon Juice 1 oz Cilantro, chopped Salt to taste

Preparation:
Peel the avocado and cut in large pieces and then mash with a fork in a bowl. Add the onion, cilantro and Serrano chiles. Mix. Add lemon juice* and salt to your liking. Serve with tortilla chips and enjoy!

*Adding lemon juice adds great flavor and prevents the avocado from turning brown.

Serves 6

Yellow Fish Ceviche

Ingredients: 2 Sea Bass Filets (diced) 4 Red Cherry Tomatoes (cut in quarters) 1 Red Onion (julianne) 1 Cucumber (diced) 4 Serrano Chiles (diced) 4 oz Lemon Juice 1 Yellow Bell Pepper (finely sliced) 1 oz Cilantro (finely chopped) Salt

Preparation:
Cut the sea bass in small ? inch cubes and marinate with the lemon juice and add the yellow bell pepper. Leave in refrigerator for 1 hour. Mix in all the remaining ingredients and add salt to taste. Serve with tortilla chips or salty crackers. Enjoy!

Serves 6

Baja Fish and Shrimp Tacos
Courtesy of Madero Bar & Grill

Ingredients: 6.5 ounce Sea Bass Filet 6 Shrimp Salt & Pepper Worcestershire Sauce Maggi Seasoning Sauce One (1) Lemon Eight (8) Corn Tortillas 1 ounce Cabbage 1 ounce Romaine Lettuce 1 tablespoon Mayonnaise 1 teaspoon Chipotle Sauce Roasted Tomato Salsa

Preparation:
Season the sea bass and shrimp with salt & pepper on both sides and seal on charcoal grill. Then, transfer the fish and shrimp on a pan and add a few drops of Worcestershire sauce, Maggie sauce and lemon juice.

Serve on a warm corn tortilla. Top the fish tacos with sliced cabbage and a mix of mayonnaise with the chipotle. Top the shrimp tacos with chopped romaine lettuce and roasted tomato salsa.

Serves 2

Churros
Courtesy of El Meson Restaurant

Ingredients for Churros: Olive oil, for frying 1 cup milk 4 ounces butter 1/4 teaspoon salt 1 cup all purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon Ingredients for Chocolate Sauce: 4 ounces dark chocolate, chopped 2 cups milk, halved 1 tablespoon cornstarch 4 tablespoons sugar

Preparation:
To make Churro dough, heat milk, butter and salt to rolling boil in a 3-quart saucepan. Mix in flour and stir vigorously over low heat for 2 minutes until mixture forms a ball and then remove from heat. Beat eggs until smooth and then add to saucepan while stirring mixture.
Heat enough oil to cover 1 to 1 1/2 inches of a deep pan to 360 degrees F.
Spoon the dough into a piping tube with large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll Churros in the cinnamon sugar mix.

Chocolate Dipping Sauce:
Place the chocolate and half of the milk in a pan and heat on low. When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove and whisk smooth.

Serve and enjoy!

Serves: 6

Mango & Pineapple Mojito

Ingredients: 1.5 oz Bacardi Rum 1 oz Pineapple juice Slice of fresh mango Splash of lime juice Splash of simple syrup Fresh Spearmint leaves Club Soda

Preparation:
Place all ingredients in glass except the club soda. Crush all together at the bottom with a fork or spoon. Then add ice and Club Soda to fill glass. Garnish with a lime wedge. Enjoy.

Korean Arachera

Ingredients: 2 tablespoons Soy Sauce 2 tablespoons Sesame Oil 4 tablespoons Brown Sugar 1 tablespoon Shiraza (Chinese Spicy Sauce) 1 grated clove Garlic 1 pound Flank Steak or Flat Iron (Arrachera)

Preparation:
Thoroughly mix all seasoning ingredients in a bowl. Marinate the meat for 20 minutes maximum. Avoid marinating longer; otherwise the meat will turn bitter. Grill on charcoal or mesquite to desired temperature. Reduce the leftover marinade in a pan on slow heat for about 5-10 minutes. Pour on the meat right after grilling.

Serve immediately.

Serves: 4

Sizzling Fajitas

Ingredients: 17 ounces of Chicken Breast or Beef strips (can also use Shrimp) 1 whole white onion (cut into thin strips) 2 bell peppers (cut into thin strips) 2 tomatoes (diced) 1 zucchini (cut into thin strips) 1 ounce of Vegetable Oil 4 ounces grated Mozzarella or Monterrey Jack Seasoning: 2 ounces dark beer 1 piece of garlic clove 1 teaspoon of cumin 1 teaspoon of black pepper 1 cup white onion (minced) 1 oz. vegetable oil

Preparation:
Start by preparing Seasoning for chicken, beef or shrimp by blending all the ingredients together in a container. Then saute the chicken, beef or shrimp. After about 3 minutes, add the vegetables and stir fry until vegetables are crispy. Pour seasoning on top of the dish and let stand for one minute. Then add the shredded cheese on top of the fajitas and serve.

Serve with corn or/and flour tortillas and a spicy tomato salsa of your choice.

Serves: 4

Aztec Tortilla Soup
Traditional Mexican ingredients make this a great dish for practicing authentic regional cuisine.

Ingredients: 10 Fried Corn Tortillas Chips 10 Pieces of Guajillo Chile (without Seeds) 2 Small Onion, Chopped 8 Fresh Tomato Saladette, Chopped 4 Garlic Cloves 1 Quarter Chicken Stock 3 Leafs of Epazote (aromatic Mexican herb) 1/2 Ounce Vegetable Oil 1 Avocado / Cut in 1" cubes for Garnish 2 Ounces Sour Cream for Garnish 1 Cup Panela Cheese / Cut in 1" cubes for Garnish 2 Fried Tortilla strips for Garnish 1 Fried Chile Guajillo strips for Garnish

Preparation:
Heat the vegetable oil in a large heavy saucepan, add garlic and brown. Add the chopped onion and cook over medium heat for 3 to 5 minutes, stirring constantly with a spoon or spatula until onion is soft and translucent. ncorporate the Guajillo chile and stir for around 2 to 3 minutes (don't let the chili turn brown). Add the chopped tomato and stir until the tomato is soft, once tomato is ready add the corn tortilla chips and stir constantly. When the tortilla chips are completely soft add the chicken stock and bring to a boil then lower the heat and let simmer for about 10 to 12 minutes. Add the epazote leafs and season with salt to taste. Place in the soup bowl a few crispy tortilla strips, avocado cubes, Panela cheese in cubs, strips of fried Guajillo chile and a teaspoon of sour cream.Garnish with fresh Epazote leafs.

Ladle the Soup and enjoy the Aztec Tortilla Soup!!!!!

Serves: 6

Chef Mauricio Lopez

Blackened Mahi Mahi
This spicy Cajun preparation brings the mild flavors of Mahi Mahi to life.

Ingredients: 2 pounds of fresh Mahi Mahi 1 ounce of fresh unsalted butter, melted 1 ounce of lime juice 2 tablespoons of extra virgin olive oil 1 ounce of blackened seasoning Sea salt and black pepper to taste

Preparation:

Cover the Mahi Mahi fillets with the melted butter. Follow this with the lemon juice, sea salt and black pepper. Coat the fillets with blackened seasoning powder, covering very well. Place a skillet over medium heat. Once the skillet is hot, place the fillets gently into the pan one-by-one and cook for 2 minutes on each side or until done. Serve immediately with vegetables of your choice.

Serves: 2

El Meson Restaurant

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