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.
Cabo Mango Cocktail
Cool off this summer with the refreshing Cabo Mango Cocktail - created by our resident Mixologist, Roberto Martinez. Agave nectar, fresh grapefruit and chilled tequila combine to make this frosty summer sip.
Ingredients for Cabo Mango Cocktail
1 ½ oz Frida Kahlo White Tequila
2 oz Agave Nectar
¾ Grapefruit, cut in sections
1 t Chile Tajin
1 oz Peach Liqueur
3 oz Mango Puree
¼ oz Lemon Juice
Preparation for Cabo Mango Cocktail
Mix altogether in the blender with ice. Serve with a green chili and a slice of grapefruit as garnish. Created by Roberto Martinez
Roberto was born in Mexico City and started his career at Hard Rock Mexico City, where his duties included waiter, bartender, floor manager, general manager assistant and manager. In 2001 Roberto was transferred to the Hard Rock Café located here in Cabo San Lucas where he took additional training courses in drink mixology. Robert has been working at Hilton Los Cabos for six years and assists in creating the specialty drink menus for each of our restaurants and all signature cocktails for private group events. Three "cheers" for Roberto!
This exotic dish features all the freshness of the Sea of Cortez and a Hilton Los Cabos twist to keep it interesting. A tasty dish that is sure to reel you in.
Ingredients for Roasted Octopus Dish
3 oz Octopus
1 oz White Miso Paste
1 oz Sake - divided
1 oz Purified Water
Juice of 2 Lemons - divided
1 Chambray or Green Onion
2 oz Olive Oil - divided
1 tsp Fresh Garlic - divided
1 tsp Grated Fresh Ginger
1 Leaf Frisee Lettuce
2 Baby Beets
2 slices of Avocado
1 tsp Kosher Salt - divided
1 tsp Crushed Red Pepper
1 tsp Black Sesame Seeds
Preparation for Miso Vinaigrette
Mix together miso paste, sake, purified water and lemon juice to dilute the paste. Once ready, add thinly sliced onion. Thread in olive oil to emulsify the vinaigrette. Add chopped garlic and grated ginger to favor.
Preparation for Frisee Salad
In a bowl, mix sliced radishes, sliced beets, sliced cucumbers, diced avocado and frisee lettuce. Toss with additional olive oil. Flavor to taste with a dash of lemon juice and salt.
Preparation for Roasted Octopus
Marinate the octopus with olive oil and fresh garlic. Grill for 3 minutes until well roasted. Remove from grill and cool. Cut the octopus into very thin slices. Marinate with lemon juice, crushed red pepper, salt and sake for 5 minutes. Once ready, drain to remove excess marinade.
In a large serving bowl or platter pour the Miso Vinaigrette on the bottom. Top the vinaigrette with the Frisee Salad. Place sliced Roasted Octopus around salad and sprinkle Black Sesame Seeds over the entire dish.
Parmigiana di Melanzane
This Italian-inspired dish features eggplant, fresh cheeses and a crispy outer shell accented by a robust tomato sauce, bold arugula and delicate basil olive oil.
Ingredients for Parmigiana di Melanzane
1 small Eggplant cut into ¼ -inch slices
½ cup all-purpose Flour
2 Eggs lightly beaten
½ cup fresh bread crumbs or (use panko)
2 cup ground Parmesan Cheese
4 ozs fresh Mozzarella Cheese (slices)
Preparation for Parmigiana di Melanzane
Dredge each piece of eggplant in the flour and shake to remove the excess flour. Place the eggplant in the eggs lightly beaten. In a dry bowl Mix the parmesan and the bread crumble. Moist the eggplant with the eggs and place in the parmesan and bread crumble, pressing carefully to make the parmesan adhere. In a deep heavy skillet heat the vegetable oil to 375 degrees F, and fry the eggplant for about 1 minute for each side till golden brown, then transfer to a papers towel to drain. Place the eggplant over each other and top with the grated Mozzarella. Serve immediately with the tomato sauce, arugula and drizzle with the basil oil
Shrimp & Verdi Risotto
The vivid colors of this dish are a vision while the complex flavors are sure to dazzle. Fresh, succulent shrimp, creamy pesto and an afterthought of spice are the star players of this decadent dish.
|Ingredients for Shrimp & Verdi Risotto
1 diced Onion
1 diced Garlic clove
1 ½ cup Arborio or Carnaroli Rice (10 ounces)
16 pieces of fresh and Jumbo Shrimp
Vegetable or Fish stock
8 tablespoons Butter
1 cup freshly grated Parmesan Cheese
½ cup Dry White Wine
2 Oz Pesto Sauce with spinach
1 piece Serrano Chile or Jalapeño (chopped) (if you like spicy)
Preparation for Shrimp & Verdi Risotto
Pre heat the pot with olive oil. Stir the onions & garlic 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 pesto sauce. Add 2 full ladles of stock to the rice. Stir and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 1-2 ladles at the 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. Before the last 5 minutes Add the shrimp and Jalapeño mix well. Off the heat add butter and Parmesan cheese. Mix well and serve.
Serves 4 to 6
Shredded Beef Tostadas
This flavorful dish features fresh produce and authentic Latin flair - a crowd-pleasing favorite for dinner, game-day, parties and more.
|Ingredients for Shredded Beef Tostadas
2 pound Shredded Beef
1 piece of white onion (strips)
2 pieces of tomato (small diced)
½ Cup Chopped Cilantro
1 tsp. Oregano
¼ Lemon Juice
1 piece Iceberg Lettuce (chopped)
2 pieces jalapeños (julianne)
Sea-salt at your taste
Black pepper at your taste
1 ounces of Olive Oil
2 piece Avocado (cut into wedges)
12 piece Crispy Corn Tortilla (tostada)
6 Ounces refried beans
3 piece red Radish (sliced)
Preparation for Shredded Beef Tostadas
Shred the Meat into little strips and reserve in a cold place. Add the Lemon juice to the Onion and sprinkle with the dry oregano, seasoned with salt, and separate. In a medium bowl, add the shredded meat, seasoning with salt and pepper, incorporate the lemon juice, olive oil, chopped cilantro, lettuce, Jalapeño, and mix well. Spread the refried beans into the Tostadas; add the meat mixture (deshebrada) on top, served with the avocado wedges garnish, sliced of red radish, and add the pickle onion with the oregano. Serve immediately with Green tomatillo salsa and Corona Beer.
This sweet and frosty favorites features a tasty, adult twist.
|Ingredients for Cocoa Dream
1.5 oz Southern Comfort Liquor
1 oz Dark Cacao Liquor
1 oz Hershey Chocolate Syrup
3 oz Condensed Milk
Preparation for Cocoa Dream
Blend with ice and enjoy!
Fragrant, fresh ingredients assist gourmet porcini mushrooms to make this warm dish.
Ingredients for Porcini Risotto:
1 onion (diced)
1 garlic clove (diced)
1 ½ cups Arborio or Carnaroli Rice
200 grams of fresh Porcini mushrooms (diced)
5 tablespoons butter
1 cup freshly grated Parmesan cheese
½ cup dry white wine
Preparation for Porcini Risotto:
Pre-heat olive oil in a pot and stir in the onions and garlic until they are translucent, but not brown. Add the rice, and stir to coat the grains with oil. Pour in the wine and reduce the heat to medium while cooking for an additional 2 minutes.
Add the porcini mushrooms and 2 full ladles of stock. Stir and simmer until the stock is absorbed, about 5 – 10 minutes. Continually cook until the mixture seems a little dry, and then add stock, 1 – 2 ladles at a time, stirring every few minutes. Continue this process until the rice is cooked through and al dente, about 20 – 25 minutes.
Remove from heat and add butter and Parmesan cheese. Make sure you mix well before serving.
Baja Tuna & Shrimp Aguachile
Make the most of this tangy, cold seafood appetizer by using the freshest and highest quality seafood you can find.
Ingredients for Baja Tuna & Shrimp Aguachile:
270 grams yellow fin tuna
9 pc raw shrimp (peeled)
3 pc serrano chile
½ red onion (julienne)
½ cucumber (julienne)
2 oz lemon juice
1 oz cilantro (finely chopped)
180 grams watermelon
120 grams mango (julienne)
Preparation for Baja Tuna Shrimp Aguachile:
Dice both the tuna and watermelon into 1-inch cubes and keep chilled in the refrigerator. Using a blender or mortar and pestle, blend the sea salt, serrano chile, cilantro and lemon juice. Blend well.
Place the tuna, watermelon and peeled shrimp on a plate and marinate with the salsa. Add all of the remaining ingredients and season with the salt.
Serve immediately with tortilla chips or salty crackers.
Coco Banana Dream
This sweet - but not too sweet - cocktail is the perfect refreshment for a hot day.
Ingredients for Coco Banana Dream:
1/2 fresh banana
1 oz Carnation evaporated milk
1 oz coconut cream
1 oz orange juice
1.5 oz brandy
1/2 cup of ice
Preparation for Coco Banana Dream:
Place all ingredients into a blender and blend until smooth. Serve immediately.
Makes 1 cocktail
BBQ Shrimp Tacos with Avocado Salsa
Congratulations to Facebook Fan Windy Ciucki! She is the winner of the first ever Hilton Los Cabos "Recipe Contest: Taco Edition". Our experienced chefs chose her delicious dish as the clear winner.
Ingredients for Avocado Salsa
1 small onion, quartered
1 jalapeno, quartered, no seeds
1 garlic clove, minced
4 medium tomatillos, husked, rinsed, and chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons salt
1/4 cup loosely packed fresh cilantro leaves, chopped
Ingredients for Shrimp
1 tablespoon olive oil
1 teaspoon chipotle powder
1 teaspoon salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
1 bag Shredded Mexican cheese mix
8 sprigs cilantro for garnish
2 limes, cut into wedges
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat the grill to medium-high. Mix the olive oil, chipotle and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp about 1 1/2 to 2 minutes on each side.
Grill tortillas, about a minute per side. Sprinkle with cheese on top side and wait about 20 seconds before removing from the grill. Spoon salsa on the tortilla on top of melted cheese, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve with a lime wedge on the side. Enjoy!
Mexican Corn Cake
Surprise your guests with this delicious dessert made with fresh sweet corn. On the right, see a beautiful home-style presentation and also how we do it here at the resort.
Ingredients for the Mexican Corn Cake
2 lbs corn kernels
5 large whole eggs
1 vanilla bean
17 oz butter
1 lb sugar
½ lb ricotta cheese (requeson)
1 lb whole milk
Dash of cinnamon powder
In a blender or food processor, blend the kernels, eggs, cheese and milk. Cream the butter and sugar in a stand mixture until well mixed. In a bowl, add all ingredients listed above and mix well.
Then, pour the mixture into a cake mold or individual silicon molds which have been greased with butter or shortening. Place into a preheated oven at 390°F and bake for one hour.
Remove the cake and transfer to a wire rack and let cool completely. Refrigerate until chilled about 4 hours or overnight. The corn cake can be refrigerated for up to 3 days.
For service, unmold each cake in the center of a dinner plate and garnish with strawberries or raspberries. Always great with Mexican hot chocolate!
Tres Leches Cake
An airy treat soaked in sinful sweetness.
Ingredients for the Tres Leches cake
12 oz Egg Yolk
8 oz White Sugar
6 oz Egg White
10 oz Flour
0.5 oz Whole Milk
1.8 oz Melted unsalted Butter
Preparations for the Tres Leches cake
Mix the 12 oz of egg yolk with 6oz of sugar until the volume doubles. Reserve on the side. Mix the 6 oz egg whiteand the 2oz of sugar slowly until they form a meringue. Add the flour, melted butter and milk slowly. Put the final preparation in a baking pan or mold. Bake at 300F for about 35 minutes.
Ingredients for Tres Leches syrup
17 oz Evaporated Milk
17 oz Condensed Milk
17 oz Whole Milk
1 stick Cinnamon
½ oz Vanilla essence
Preparations for the Tres Leches syrup
Boil all the ingredients for 5 minutes. Remove from heat and put aside until room temperature.
Ingredients for meringue
7 oz Egg White
14 oz White Sugar
1 teaspoon Orange essence
Preparations for the meringue
Mix egg white with 7oz of sugar until meringue texture. In a pan at medium temperature put 7oz of sugar with ½ oz of water and the orange essence. Cook until the temperature of the liquid reaches 244F. Remove from heat and slowly add to the meringue.
Slice the sponge to a width of 2 inches, top with half of the syrup then top with half of the meringue. Put another layer of sponge, syrup and meringue.
With an open flame (or with the top part of the oven) bake the top part of the cake until brown.
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 Liqueur
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.
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.
Our guests adore this tasty poolside treat, and they couldn't be easier to make.
Ingredients for Arrachera Tacos
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
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
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.
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.
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)
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
5 tbs. butter
1 cup parmesan cheese, freshly grated
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
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.
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 ozlemon juice (fresh squeezed)
splash grenadine syrup
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
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
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
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)
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.
Make your next margarita something special with this tasty twist.
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
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
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.
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
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
450 gr. Fried Tortilla Chips
½ cup Sour Cream
½ cup Shredded Cotija or Manchego cheese
½ Red onion cut in julianne
2 tsp Cilantro (chopped)
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!
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.
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
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)
1 (4-pound) chicken, cut into pieces
1 medium white onion, peeled and quartered
5 cloves garlic, peeled and smashed
4 pasilla chiles
2 tablespoons sesame seeds
1 medium white onion, cut into large dice
1/2 cinnamon stick, broken into pieces
2 whole cloves
1/2 corn tortilla, torn into small pieces
3/4 teaspoon salt
Vegetable oil, divided
2 tablespoons shelled unsalted peanuts
3 cloves garlic, crushed
3 black peppercorns
2 ounces Mexican chocolate or unsweetened chocolate, chopped
1 quart chicken stock, reserved from poaching chicken, above.
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
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
1 oz. Olive Oil
2 Marjoram leafs
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!
1oz. Tequila Blanco
0.5 oz. Kahlua
6 oz. Black coffee
1 whipped cream
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!
1 piece Kanikama Crab (18gr)
5 oz Sushi Rice
1 Avocado (sliced)
1 teaspoon Cream Cheese
1 Mango (slices)
1 Serrano Chile
2 pieces Shrimp Tempura
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.
1 cup White Onion, finely diced
4 Serrano Chiles, finely chopped
1 oz Lemon Juice
1 oz Cilantro, chopped
Salt to taste
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.
Yellow Fish Ceviche
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)
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!
Baja Fish and Shrimp Tacos
Courtesy of Madero Bar & Grill
6.5 ounce Sea Bass Filet
Salt & Pepper
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
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.
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
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
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!
Mango & Pineapple Mojito
1.5 oz Bacardi Rum
1 oz Pineapple juice
Slice of fresh mango
Splash of lime juice
Splash of simple syrup
Fresh Spearmint leaves
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.
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)
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.
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
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
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.
Aztec Tortilla Soup
Traditional Mexican ingredients make this a great dish for practicing authentic regional cuisine.
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
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!!!!!
Chef Mauricio Lopez
Blackened Mahi Mahi
This spicy Cajun preparation brings the mild flavors of Mahi Mahi to life.
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
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.
El Meson Restaurant