Not to worry… Baja is keeping free and clear from this crazy panic sweeping across Mexico and the US. We are still keeping busy with Cabo vacationers and weddings. With a Cinco de Mayo wedding, and a few private dinners last week, Signature Gourmet did not let this panic effect any special events. Having dinner catered may have been the best way to stay out of those crowded areas. After all, vacation must go on!
Exclusive Resorts guests enjoyed some ‘taquitos de barbacoa’ before feasting on nopales salad, seabass veracruz and decadent chocolate mousse. Not to mention the tasty pina-ritas.
Our guests from Colorado, Yvonne, Cassandra, Gail and Kathleen. Relaxing after a fabulous dinner with Chef Rafael at La Laguna de El Encanto .
Another great night at Exlusive Resorts with 8 wonderful guests. They first enjoyed appetizers and pina coladas by the fire pit before they came indoors to feast on sopa de poblano, salmon filets and an indulgent chocolate treat for dessert. This certainly was a great way to end their Cabo vacation!
On friday we had the pleasure to cook for Coach Foster, his wife Carol and their friends Wendy and Bob. It was a beautiful night to dine on the roof at Casa Vino. They feasted on traditional mexican dishes including smoked marlin stuffed chile toritos, chicken pastor chalupitas and red snapper Veracruz. The photo was taken after dinner so the smiles say it all!
Today we had the pleasure of cooking for the Ho family from New York City, and friends. The menu was authentic mexican accompanied by margaritas and spicy salsa asada. Delicioso sabor Mexicano!!
This recipe is inspired by the delicious flavors of the Baja. If you can’t have Chef Rafael Luquin cook a private dinner in your villa… you can still enjoy one of his fabulous recipes in the comfort of your own kitchen. These Baja Enchiladas combine fresh Cabo seafood with a spicy green tomatillo sauce, and plenty of fresh mexican cheese. Enjoy!
BAJA ENCHILADAS
2 tail lobsters( without shell).
6 jumbo shrimps clean and pealed.
¼ cup of Onion.
1 ts of Garlic.
4 ts of butter.
3 ts of white wine.
1 package of corn tortillas.
200gr mozzarella or Chihuahua cheese.
1 cup of vegetable oil.
Salt and pepper.
For the salsa:
10 green tomatillos.
1 poblano pepper (peeled and seedless).
1 jalapeno.
1 ts of onion.
1 garlic clove.
1 ts of oregano.
Salt and pepper
Garnish :
Sour cream.
Choped onion.
Cotija cheese.
Cilantro.
White rice and beans.
Preparation :
1.-Put a skillet on medium light fire add butter to melt add onion and garlic , sauté lobster and shrimp until golden , deglazed with the wine season with salt and pepper wait until get cold .
2.-Passed the tortillas trough the oil until get soft take out the excess of oil with a paper towel.
3.- Stuffed the tortillas with the lobster and shrimp and rolled very carefully.
4.-Put all the salsa ingredients in a sauce pan and boiled until are cooked, then blended and stir it.
5.-Put the enchiladas in a trade with the salsa and cover with cheese Turn the oven at 300 F for 20 to 30 min or until cheese melted .
6.- Add the garnish and enjoy it!
On february 13th, we had the great opportunity to serve, Robert John Downey Jr. “The Iron Man”, at a private villa in Cabo. Private Chef Rafael Luquin served Mr. Downey and friends a casual dinnerof fresh Baja fish and lobster. Everything went marvelous and we hope to have Mr. Downey back in town soon.
A unique resurce of information regarding Catering, and private Chef services in Los Cabos,
Enjoy!.
