View ProfileWe headed South of the Border to Rancho La Puerta, a destination spa routinely named by Travel & Leisure as one of the best resorts in Mexico. Located just an hour and a half drive from San Diego at the base of majestic Mt. Kuchumaa, one of the most unique aspects of Rancho La Puerta is their organic gourmet cooking school, La Cocina que Canta.
To plan your Mexican fiesta, we’d like to share with you a few of our favorite recipes from Jesus Gonzales, creative chef and instructor at La Cocina que Canta, and 4 Copas Certified Organic Tequila.
Aztec Guacamole with Peas
Ingredients:
1 10-ounce package of organic frozen peas
1 medium avocado, pit removed, scooped out and chopped
1 lime, juiced
1/8 teaspoon salt
1/2 cup cilantro, chopped
1/2 ripe tomato, seeded and diced
1/2 small yellow onion, finely diced
1/2 small jalapeno pepper, seeded and finely diced
Directions:
1. In a food processor bowl fitted with a sharp blade, combine the peas and avocado. Process until creamy. Add the lime juice and salt and pulse to blend.
2. Add the cilantro, tomato, onion and jalapeno and pulse about three times. Do not over-process the guacamole. It’s best to retain the texture of the tomatoes and onions as much as possible.
Variations: Instead of peas, feel free to use 10-ounces of broccoli flowers (boiled 7 minutes and drained under running cold water) or 10-ounces of edamame “beans” or asparagus spears (boiled 3-5 minutes then drained under cold running water).
Makes 2 cups of low-far, creamy guacamole. Serves approximately 8, 2.8-ounce servings.
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