Irresistible Delights

As part of Foodies Cantina at Velas Vallarta, Executive Chef Guillermo Carmona shares these original recipes. Cucumber and habanero margarita Serves four INGREDIENTS:

• 240 ml tequila
• 120 ml cointreau
• 60 ml simple syrup
• 1 pinch Tajin Chile (or sea salt)
• 1 pinch of salt
• 10 lime wedges
• ½ cucumber
• ½ habanero pepper
• 4 cups ice

 

PREPARATION: Peel the cucumber and remove the seeds. Cut the habanero in half, making sure to remove all the seeds. Juice the limes and blend with the rest of the ingredients to make a frappe. Rim the edge of a glass with salt and Tajin chile, add the margarita mixture and enjoy it's refreshing flavor! "La tia" Smoked Marlin
Makes one seving INGREDIENTS:

 

• For the marlin
• 150 ml smoked marlin (or fresh yellowfin tuna)
• 4 tbs. finely chopped onion
• 2 tsp. finely chopped garlic
• 4 tbs. finely chopped tomato
• 2 tsp. chopped cilantro
• 4 tbs. olive oil
• 2 tsp. sliced cucumber
• Salt and pepper to taste
• For the aguachile soy sauce
• 4 tbs. soy sauce
• 2 tsp. lime juice
• 4 tsp. water
• Squid ink

PREPARATION: Sautée the marlin in olive oil with the onion, garlic, tomato and cilantro. Remove from heat and allow to cool. Make a circle of cucumber and place the marlin in the center. Mix all the aguachile soy sauce ingredients and serve on the side. Mezcal Amores Duck Magret
Makes one serving INGREDIENTS:

• 2 duck breasts
• ½ cup. Amores mezcal
• ¾ cup. blackberries, raspberries and strawberries
• ¼ cup caramelized carrots
• ¼ cup freeze-dried raspberries and figs
• Salt and pepper to taste

PREPARATION: Marinate the duck breast in the Amores Mezcal. Make a purée of the caramelized carrots and berry mixture. Sear the duck skin side down and finish roasting in the oven for 15 minutes. To serve, place the duck breasts on the plate, cover with the fruit sauce and top with freeze-dried fruit.