Valentine’s Day Tart

Valentine’s Day Tart

For the Crust 2 cups all-purpose flour ¼ cup Ahuacatlan Natural 1 cup powder sugar 2 egg yolks 1 pinch of salt For the Filling 1 cup raspberries, divided 1 cup strawberries, divided 1 cup blackberries, divided 1 cup sugar 1 tbs. lemon juice 1 tbs. corn starch 1 spearmint sprig Preheat the oven to […]

Continue Reading
Stuffed Plantans

Skirt Steak Stuffed Plantains

2 plantains, ripen 12 oz. grounded skirt steak 2 tbs. Ahuacatlan Garlic ½ cup white Spanish onion, finely chopped 1 green pepper, in small dice 1 cup Mexican style Manchego cheese, shredded 1 garlic clove Salt and pepper to taste In a large pot, boil 2 plantains with the skin on. When the skin begins […]

Continue Reading
Serrano Ham Tapas

Serrano Ham & Avocado Tapas

1 loaf of French Baguette 2 tbs. Ahuacatlan Chipotle Ahuacatlan Natural as needed 2 each avocado Salt and pepper to taste Juice of 1 lime 1 Jalapeño pepper, finely chopped 9 oz. Serrano ham ½ tsp. garlic, finely chopped 4 tomatoes, sliced White cheese (fresh cheese) of your choice, sliced or crumbled Slice the French […]

Continue Reading
Salmon & Avocado Salad with Citrus Dressing

Salmon & Avocado Salad with Citrus Dressing

For the Vinaigrette 1/4 cup orange juice 1/4 cup lime juice 1/4 cup mandarin juice ¼ cup Ahuacatlan Natural 1 cilantro sprig, finely chopped 1 jalapeño pepper, seeded and deveined, finely chopped Salt to taste For the Salad 18 oz. Fresh salmon, finely laminated 3 each avocados, thinly sliced 3 grapefruits, cut in supreme Fresh […]

Continue Reading
Mozzarella Rice Balls

Mozzarella Rice Balls

2 cups cooked white rice 5 oz. fresh mozzarella, cubed 1 cup all-purpose flour 1 egg, beaten 8 oz. breadcrumbs Ahuacatlan Natural for frying Your favorite Tomato or Marinara Sauce Take a good amount of the cooked rice and press it with your hands to form a ball (about the size of a tennis ball), […]

Continue Reading
French Toast with Berry Sauce

French Toast with Berry Sauce

For the sauce ½ cup strawberries, chopped ½ cup blackberries, chopped ½ cup raspberries, chopped 2 tsp vanilla extract ¼ cup Rum 2 tbs. lemon juice 1 cup of sugar Reserve a few of each berry for garnish Mint leafs to garnish For the French toast Ahuacatlán Natural as needed 8 tsp. Brown sugar 2 […]

Continue Reading
Fish Fillet in Corn Sauce

Fish Fillet in Corn Sauce

5 each fish fillet 2 pinches of salt 5 tbs. All-purpose flour 3 tbs. Fresh epazote finely chopped (also called Mexican Tea Leaf) 7 tbs. Ahuacatlan Natural 2 tbs. de Ahuacatlan Onion 1-10oz can of Cream of Corn Coup (Campbell’s or any other brand) 2 each chile serrano, finely chopped 4 tbs. chives, finely chopped […]

Continue Reading
Cream Cheese Cookies

Cream Cheese Cookies

5 oz. Cream Cheese ½ cup Ahuacatlán Natural 7 oz. Powder Sugar 7 oz. All-purpose flour 2 eggs 1 tsp. vanilla extract Preheat the oven to 320°F. In a blender, add the cream cheese and blend to medium speed until it’s creamy. Without turning the blender off, slowly add the powder sugar and the Ahuacatlan […]

Continue Reading
Avocado Brownies

Avocado Brownies

10 oz. Dark chocolate, roughly chopped 2 tbs. Ahuacatlan Natural 2 each ripe avocados, pulp cut in chunks 1 tsp. vanilla extract 3 eggs ½ cup cocoa powder ½ cup all-purpose flour ¼ cup walnuts, chopped Agave honey to serve, optional Preheat the oven at 400°C In a double boiler, melt the chocolate, when it’s […]

Continue Reading
Fig and Prosciutto Arugula Salad

Arugula & Fig Salad

1 large bunch arugula 1 bunch mint leaves 9 medium-size figs 12 slices Prosciutto or Iberian Ham VINAIGRETTE 2 limes, juiced 6 tablespoons Lime Ahuacatlán Avocado Oil Salt and pepper to taste Wash the arugula and mint. Discard stems from leaves and reserve Trim tough stem ends from figs and cut each fig into 4 […]

Continue Reading