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.

Dragon Roll

Ingredients: 1 piece  Kanikama Crab (18gr) 5 ¼ oz  Sushi Rice Nori (seaweed) ½   Avocado (sliced) 1 teaspoon  Cream Cheese ¼  Mango (slices) ½   Serrano Chile     2 pieces Shrimp Tempura Eel Sauce

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.

Guacamole

Ingredients: 5 Avocados ½ 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) ½ Red Onion (julianne) ½ Cucumber (diced) 4 Serrano Chiles (diced) 4 oz Lemon Juice ½ Yellow Bell Pepper (finely sliced) 1 oz Cilantro (finely chopped) Salt

Preparation:
Cut the sea bass in small ¼ 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) ½ 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 ½ teaspoon of cumin ½ teaspoon of black pepper ¼ cup white onion (minced) ½ oz. vegetable oil

Preparation:
Start by preparing Seasoning for chicken, beef or shrimp by blending all the ingredients together in a container. Then sauté 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 ½ ounce of 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 López

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 ½ ounces 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.

Serves: 2

El Meson Restaurant