Our signature version of the tamale – a corn masa dome stuffed with chicken, cheese and roasted chiles.  It’s definitely not the speedy solution for a 20-minute meal, but don’t despair.  [...]

A Caesar with a Southwestern kick.  Add grilled chicken or shrimp to make it an entree salad. Serves 6 2 small or 1 large head Romaine lettuce, rinsed and dried Red Chile Croutons (see below) 2 [...]

Avocado, Mango & Jicama Salad with Grilled Rojo Shrimp A refreshing salad with the unique taste of Recado Rojo Shrimp. Serves 4 1 lb. baby lettuce mix ½ cup julienne cut jicama ½ julienne cut [...]

For the Empanadas 3 lbs. potatoes, peeled and boiled 1 lb. goat cheese 8 oz. Jack cheese, shredded ½ cup cilantro Salt & Pepper to taste Discos, tortilla-like pastry available in the [...]

Directions: Cut sweet potatoes with mandolin or similar slicer (thin). Fry in a pan with vegetable oil (we use canola) about 2 inches deep at 350 degrees for 7 to 8 minutes turning frequently.  [...]

Rated as D Best by D Magazine! A touch of lime, chipotle chiles, fresh cilantro, tomatoes, onions, and hand shredded chicken breast complements the simmered broth. Serves 8 For the soup: 2 TB. [...]

In a shaker tin add 1.5 oz. Cabo Wabo Blanco Tequila 1.5 oz. pear puree (we recommend Perfect Puree but you can use any brand) 0.5 oz. lemon juice tiny pinch of nutmeg Add ice and shake [...]

As colorful as the Southwest! Two soups in a bowl – Corn Chile Chowder and Black Bean. It is important that the soups are a similar consistency so they stay on separate sides of the bowl. [...]

In shaker tin add 1.5 oz. avión silver tequila 0.5 oz. agave nectar 2 oz. fresh lime juice 1 oz. reddy rabbit pumpkin spice syrup 0.5 oz. triple sec Add ice and shake vigorously. pour into a 9 [...]

Roast a whole Hatch chile, let it cool, and slice in half-inch wide rings. Muddle 3 of the rings and set aside. In a shaker tin add: the muddled roasted Hatch chile 1.5 oz. Blue Nectar Silver [...]