Experience Puerto Vallarta, Mexico

Ingredients

1 8 oz. Mahi-mahi fillet

3 tbs. sesame seeds

3 oz. cambray or baby potatoes

½ cup chopped epazote*

1/3 cup potato purée

3 tbs. loosely packed, finely julienned dried guajillo chili**

3 tbs. loosely packed, finely julienned dried pasilla chili**

3 tbs. loosely packed, finely julienned dried ancho chili**

2 tbs. finely chopped garlic

1 small white onion, sliced

1/2 cup white wine

1.5 tbs honey

Oil

Salt

Black pepper

Cut the potatoes into ½ cm-thick rounds.

In a small-medium saucepan, fry the potatoes in a small amount of oil over medium heat. Season with salt and pepper to taste. Add enough water to cover and a generous amount of the chopped epazote. Allow to cook until tender.

For the chili sauce: toast the julienned chilies with the garlic in a good amount of hot oil for a few seconds, being careful that they don’t burn. Immediately add the white wine and honey and allow the mixture to reduce by one third as the chilies soften. Season to taste.

Season the fish and cover with the sesame seeds on both sides. Heat a small amount of oil in a flat pan and add the fillets. Allow to sear for 3 minutes on one side before flipping to finish cooking through.

To serve, place the potatoes with a bit of the cooking liquid in the center of a shallow bowl. Place the sesame-covered fish on top of the potatoes with a dollop of the potato purée. Bathe the dish in the three-chili sauce. Decorate with fresh epazote leaves.

*Epazote is an herb indigenous to Mexico, Central America and South America. It is also grown in some regions of the United States. If you can’t find epazote, you can substitute cilantro or oregano to stay within the scheme of authentic Mexican flavors.

**Dried chilies can be found in the produce or Hispanic Foods sections of many supermarkets. They are sold by the pound or in packages. Leaving the seeds and veins in the chilies will make your dish spicier.

A delicious recipe courtesy of Frida Restaurant at Grand Velas.

Pork loin filled with dried fruit in roasted hazelnut.

Ingredients:

Pork loin – 500 gr.

Filling:

Ground beef and pork – 100 gr. (50% beef, 50 % pork)
Dried cranberries – 15 grs.
Dried apples – 15 grs.
Dried apricots – 15 grs.
Raisins – 15 grs.
Salt and pepper – to taste
Olive oil – 10 ml.

Sauce:
Veal stock – 150 ml.
Shallots – 15 gr.
Garlic – 5 gr.
Red wine – 40 ml
Butter – 25 gr.
Whole hazelnuts – 35 gr.
Heavy cream – 100 ml.
Salt and pepper – to taste

Accompaniments:
White potatoes – 80 gr. (2 potatoes)
Broccoli – 40 gr.
Toasted peeled hazelnuts – 3 pieces

Directions:
Clean the pork loin, slice it open and season it with salt and pepper. Finely chop the dried fruit and add it to the ground beef and pork mixture. Stuff the pork loin with the mixture and tie with baking twine.

Sear the filled pork loin in the olive oil in a skillet over medium heat. Place on baking sheet and finish in oven at medium heat. Remove from oven and allow to rest as you prepare the sauce.

Finely chop the shallot and garlic and sauté in a skillet with the hazelnuts. Add the red wine and veal stock. Allow to reduce over low heat for 15 minutes. Season with salt, pepper and cumin. Add cream and butter. Slice the pork loin and pour the sauce over as shown in the photo.

Bon apetit!

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Please be welcomed to a journey of pleasant emotions and sensational experiences, where flavors, fragrances, sounds, colors and textures are the stars and enjoy the art of ‘feeling’ the aromas at our Botanical Garden, witness the magnificence of Natura Bisse® creations, participate on the Show Cooking Menu and taste the flavor of a three-time distilled Tres Generaciones® Tequila.

From the sumptuous Amazon, to chic Mediterranean Sea to sensual Oriental mysticism, let yourself be transported into a relaxing and pleasant experience and witness the magical connection between goods grown at the Botanical Garden in Casa Velas, and the hands that transform them into delectable dishes to remember –courtesy of Sous Chef Tony. Immerge into a fascinating world of relaxation, sensations and fragrances with Spa specialists.

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* Monica Patiño, Mexican Chef nternationally acknowledged for the passion and authenticity of her creations, studied at L’Ecole de Cuisine at La Varenne, Paris, France. Monica has outstandingly represented Mexico on International fests and events. Monica has also participated as co-author of a culinary enciclopaedia called: The Grand Mexican Cusine.

Please visit:  http://bit.ly/JardinBotanico-BotanicGarden