This is a very traditional dish from Mexico, dating back hundreds of years to its origin in Aztec culture. Its name comes from a combination of the native Nahuatl words ahuacatl (avocado) and mulli (sauce). With Spanish influence in the 16th century, this evolved to guacamole.

Guacamole is an oft-requested favorite of our guests and can be enjoyed as an appetizer with chips or as a side to complement other Mexican dishes such as burritos, enchiladas, and more.

It is rich in nutrients – with the avocado providing lots of healthy monounsaturated fat – though most people love it for its rich flavor, creamy texture, and zing of spice.

So grab a group of friends, a bag of blue corn tortillas chips, and the following recipe – and dig in!

Serves 8 – 10

Ingredients:

• 5 ripe avocados
• 2 cloves of garlic minced
• 3 tomatoes
• ½ onion, finely chopped
• 1 serrano chile, chopped w/ seeds removed
• ½ bunch of cilantro
• 2 limes
• ½ tsp of salt
• ½ tsp olive oil

Directions:

• Peel and mash avocados in a medium serving bowl. If you want to get authentic, then use a molcajete, a specialized mortar made of volcanic stone that’s perfect for authentic guacamole.
• Add chopped onion, tomato, garlic, serrano chile, and cilantro and mix.
• Season with salt and lime and add olive oil. Continue to mix to blend flavors.
• Serve with tortilla chips.

Serves 4-6

Ceviche is a traditional delicacy in Mexico and we offer several different versions at Prana del Mar. This recipe is a unique adaptation, creating a vegan version that is light, refreshing, and delicious. The perfect treat for a warm afternoon!

INGREDIENTS:

• 1/4 pineapple, cored
• 1 plantain, peeled
• 1 mango, diced
• 1 cucumber, diced
• 1/2 cup jicama, diced
• 1/4 avocado, diced
• 2 tomatoes, cored and diced
• 1/2 small red onion
• chopped cilantro
• juice of 4 limes
• 1 cup orange juice
• 1 pinch of salt
• 1 pinch of black pepper
• 1/2 serrano pepper, seeded and chopped
• 2 tablespoons wakame seaweed, chopped

DIRECTIONS:

– To begin, ensure that your produce is neither too green nor over-ripe, then chop, seed and core fruit and vegetables.

– Place the diced fruit and vegetables in a bowl with the orange and lime juice, add the wakame seaweed and season to taste with salt and pepper; mix well and adjust seasoning as needed.

– Let it sit for about 15 to 20 minutes (optional, but improves the flavor)

– Serve on a bed of lettuce leaves with a side of corn tortilla chips.

Please note that the citrus, salt and seaweed are the secret to this recipe. The result should be juicy and a bit salty, creating a contrast with the sweetness of the fruit.We hope you enjoy it!

Corn tortillas are one of the staples of Mexican cooking. They have a long history in the native culinary traditions of this region and were eaten by many indigenous cultures, including the Aztecs.

There are three varieties – white, yellow, and blue – all depending upon the type of corn flour you use. Feel free to try different varieties for subtle differences in flavor as well as added visual appeal.

One tool that you will need is a specialized tortilla press. Those made out of cast iron have a satisfying heft and will make the process much easier and your results more uniform.

With just a bit of extra effort to cook your own homemade tortillas, you can add an air of authenticity to any Mexican meal. 

CORN  TORTILLAS

Gluten- and Dairy-Free Recipe

INGREDIENTS:

• 1 cup of corn flour
• ½ cup of water
• ¼ cup of avocado oil
• pinch of salt
• pinch of black pepper

OPTIONAL:

• linseeds
• chia seeds
• pepitas (pumpkin seeds)
• cumin powder
• thyme
• wheat flour (omit if gluten-free)

DIRECTIONS:

– In a bowl, mix water, oil, salt and pepper with corn flour

– Add any of the above optional ingredients you choose

– Make little balls (about golf ball size) with the corn dough

– In a pan on high heat, add avocado oil, just to thinly cover the surface of the pan

– Cover the tortilla press with bags or film on each side

– Press the balls with the tortilla press, firmly but carefully

– Remove the tortilla from the press and cook in the pan

– Cook a few minutes on each side of the tortilla, and then remove from the pan

– Set aside in a cloth napkin – preferably within a covered tortilla basket – to preserve the warmth

Veracruz is a Mexican state located along the Gulf of Mexico. Its cuisine is a blend of three primary influences: indigenous, Spanish, and Afro-Cuban. Given its proximity to excellent fishing waters, many of its most famous dishes are seafood. This is the sauce for one of the region’s signature dishes: Snapper Veracruz. 

SALSA VERACRUZANA FOR FISH VERACRUZ-STYLE 

Serves 6

INGREDIENTS:

• ¼ red onion, julienned
• 2 garlic cloves
• 3 red tomatoes, julienned
• 1 orange, cut in sections
• orange juice
• ¼ cup cilantro
• 1 güero chile, whole
• 1 cinnamon stick
• salt and pepper to taste
• 1 cup tomatoe puree
• 16 olives, sliced
• 2 bay leafs
• 1/2 teaspoon dried oregano
• 2 Tbsp capers, strained and rinsed

DIRECTIONS: 

– Heat olive oil in saucepan over medium-high heat, add garlic, onion, and cook until translucent and lightly browned.

– Add tomatoes, bring to a boil, add tomato puree and peppers.

– Add spices, reduce to low heat and cook 10 min more.

– Add olives and capers, cook for 5 min more, adjust seasoning, remove from flame.

This is our special version of a traditional Mexican favorite – spicy tortilla soup. Its rich flavors and many nutrients make it both tasty and healthful. Our take on this classic is vegetarian and dairy-free (unless you choose to add cheese or sour cream). With just the right amount of zing, your taste buds will be transported south of the border. 

TORTILLA SOUP

Serves 4 to 6

This is a very traditional soup typical of Mexico and is suitable for all season. Its rich flavors and many nutrients make it both tasty and healthy.

INGREDIENTS:

4 ripe Roma tomatoes cut into quarters

1/2 medium white onion

2 cloves of garlic

1/2 bunch of epazote (or fresh cilantro).

2 or 3 guajillo chile peppers, seeded

1 pinch of ground cumin

1 corn tortilla

1 pinch of oregano

3 cups of veggie broth

4 Tbs of avocado oil

Sea salt and pepper to taste

Garnish:

1 avocado, diced

Tortilla strips, fried to taste

100 grams of panela cheese or feta cheese, diced (optional)

4 tablespoons of sour cream (optional)

DIRECTIONS:

• In a sauce pan on medium-heat, add the oil and onion, then stir until slightly brown. Then add garlic and stir. When the garlic is cooked, then add the tomatoes.
• Let simmer for 7 to 10 minutes, then add 2 cups of veggie broth, the chiles, and the epazote and allow to simmer for 5 minutes more.
• Next add the tortilla, oregano, and cumin, and stir well.
• Allow to boil and then place on low-heat to simmer 10 more minutes.
• Remove from heat and let cool for about 5 minutes. Then blend, adding salt, pepper and perhaps the additional cup of veggie broth, depending upon the desired texture of the soup you prefer.
• Remove from the blender and adjust the taste as necessary. 
• Serve with the garnishes on top

One of the most oft-requested recipes that we have is for our special Coconut Chia Pudding that we serve at breakfast. Our recipe below is a variation of one given us by our dear friend Shani Cranston of Milagro Living who first turned us on to it.

Once an obscure and overlooked ingredient in Central and South American diets, the tiny chia seed has recently burst onto the radar of nutritionists and health-conscious consumers looking for the next superfood.

The book Born to Run about the Tarahumara tribe of northwestern Mexico renowned for their long-distance running ability popularized the use of the seed for athletes and many others have come to embrace it as well.

Chia is high in fiber, protein, and heart-healthy Omega-3 fatty acids. It’s also a good source for calcium, magnesium, and B vitamins. Not only that, it’s naturally gluten-free and loaded with antioxidants.

COCONUT CHIA PUDDING

Serves 6-8

Ingredients:

• 1/2 cup of chIa seeds
• 500 ml of soy milk
• 500 ml of rice milk
• 1 tablespoon of vanilla
• 1 pinch of cinnamon
• 1/2 cup of chopped dry dates
• 50 ml of coconut cream
• 1/4 cup of dry coconut
• 1/4 cup of pumpkin seeds

Directions:

– Soak chia seeds in soy and rice milk, stir gently.

– Add vanilla, cinnamon, coconut cream, and dry dates. Cover and store in the fridge for 3 hours or overnight to thicken.

– Make sure your pudding looks thick and the chia seeds have gelled. Sprinkle with dry coconut and pumpkin seeds 

This pudding can be delicious on its own or over fruit. It’s great in the morning for breakfast and can also be a wonderful afternoon snack. Enjoy!

Here’s another vegetarian recipe from Chef Manolo – healthful and delicious lentil and mushroom burgers. The following recipe will prepare burgers for 6 people.

Ingredients:

• 1 cup mushrooms, sauteed in olive oil
• 1 cup cooked lentils
• ½ cup cooked brown rice
• ¼ cup ground peanuts
• 1 egg
• salt and pepper (to taste)

. . . . . . . . . . . . . . . . . . .

• ½ chopped onion
• ¼ finely chopped parsley

. . . . . . . . . . . . . . . . . . .

• Hemp seeds (to sprinkle)

Preparation:

1. Place the initial ingredients in a food processor and blend until you have a soft, paste texture similar to pancakes.
2. Pour this mixture into a bowl and mix in the chopped onion and parsley.
3. Form into small hamburger shapes using a kitchen scoop and then place in a pan preheated with olive oil.
4. Sprinkle hemp seeds on top, sautéing both sides evenly.
5. Taste and adjust the mix if necessary and then sauté the remaining burgers in similar fashion

Let us know how your lentil burgers turn out – and enjoy!

Here’s one of the newer recipes that Chef Manolo has been preparing. Quinoa is a tasty seed that functions much like a grain. It has all the essential amino acids making it a complete protein, and is gluten-free and cholesterol-free.

Ingredients:
• 2 cups cooked quinoa
• 1 red onion, chopped
• 3 fresh tomatoes, diced
• 1 bunch fresh cilantro, minced
• 1/2 bunch fresh parsley, minced
• 1/4 cup fresh chives, minced
• 1 egg
• salt
• pepper

Prep:
1. Mix everything together in a bowl and, with the help of an ice cream scoop, roll into little balls.
2. Fry these balls in a pan for a couple of minutes until they are lightly-browned on the outside, but still soft on the inside.
3. Finish them by baking in the oven for 10 minutes at 350 degrees.

Serve with salad and any sauce of your choosing. Enjoy!

Millet recipe – makes 12 millet patties

Chef Manolo would like to share one of his special recipes – an oft-requested perennial favorite in the dining room here. Delicious and healthy!

Ingredients:
• 1 cup millet
• 2 cups yams, sweet potatoes or a mixture of both – peeled and chopped
• juice of 1 lime
• 1-2 tsp ancho chili powder
• 1 tsp chipotle purée
• 1/4 cup fresh parsley, minced
• 2 Tbsp fresh oregano, minced
• 4 Tbsp olive oil
• 2 garlic cloves, minced

Prep:
1. Dry roast millet until aromatic, add 2 cups water or vegetable stock. Bring to a boil, place tight fitting lid on and turn down to simmer for 15-20 minutes until water has absorbed.
2. Steam sweet potatoes (or yams)
3. Combine ingredients, use ice cream scooper or 1/4 cup measure and form patties on parchment-lined cookie sheet
4. Bake at 350 for 20 minutes and serve with either roasted red pepper sauce or – my favorite – a dollop of pesto

Enjoy – and let us know what you think!