We 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.
Mexican Papaya Salad on Red Leaf Lettuce with Pepitas and Roasted Cumin Orange Dressing
For the salad:
4 cups mixed baby greens
2 cups papaya slices
2 navel oranges, peeled and cut in wedges
3 tablespoons pepitas (pumpkin seeds), toasted
Red onion rings, 3 separated rings per plate
Cilantro sprigs for garnish
Roasted Cumin Orange Dressing
2 teaspoons cumin seed, roasted and ground
1 cup fresh-squeezed orange juice
1 medium shallot, minced
1/4 cup red wine vinegar or sherry vinegar
1 tablespoon agave syrup
3 tablespoons extra virgin olive oil
3 tablespoons chopped cilantro
Sea salt and freshly ground black pepper
1/2 jalapeno pepper, minced
1. In a blender cup or processor bowl combine all ingredients. Blend until smooth. Makes 1-1/2 salad dressing.
2. To assemble the salad: Toss the baby greens with ½ cup of dressing. Arrange the papaya, oranges, pepitas, and onion over the greens. Lightly drizzle 1 teaspoon of dressing over the fruit. Refrigerate any remaining dressing up to 3-4 days. Yields 6 salads.
Corn Jalapeno Tortillas
Four Copas Margarita Azul
Aztec Guacamole with Peas