Whole Enchilada We get requests for recipes all the time, but we can't give them all away! But, we have chosen a few of our faves for you to enjoy at home. And just in case they don't work out for you, come back to the restaurant. We'll get it right! Happy Cooking!
Appetizers
Steamed Artichokes with Fajita Vinaigrette and Creamy Pesto Use leftover vinaigrette as a salad dressing or marinade for chicken or vegetables.
Makes 4 servings.

  • 4 large artichokes
  • 1 cup olive oil, divided
  • ¼ cup fresh lemon juice
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • ½ cup balsamic vinegar
  • 1 tablespoon fajita seasoning
  • 1 tablespoon chopped garlic
  • ½ cup mayonnaise
  • 1 tablespoon commercial basil pesto
  • 3 tablespoons fresh lemon juice
  • Lettuce leaves
  • Garnishes: seeded chopped tomato, minced cilantro, olives

Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim about ½ inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary.

Place artichokes in a large Dutch oven; cover with water, and add ½ cup olive oil and next 4 ingredients. Bring to a boil. Cover, reduce heart, and simmer 40 minutes or until lower leaves pull out easily.

Combine remaining ½ cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Process until well blended. Set vinaigrette aside.

Combine mayonnaise, pesto, and 3 tablespoons of lemon juice. Set aside.

Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.
Fresh Guacamole Makes 2 ¾ cups.

  • 3 ripe avocados, pitted and peeled
  • 1 small onion, finely chopped
  • 1 medium tomato, seeded and chopped
  • 1 serrano chile, seeded and minced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon salt
  • 1 tablespoon fresh pomegranate seeds (optional)
  • Tortilla chips

Place avocados in a medium bowl, and mash well with a fork. Add onion and next 5 ingredients; stire well to combine. Cover and chill until ready to serve.

Sprinkle with pomegranate seeds, if desired, and serve with tortilla chips.
Artichoke Marinade Use leftover vinaigrette as a salad dressing or marinade.
Makes 4 servings.

  • 4 large artichokes
  • 1 cup olive oil, divided
  • 1/4 cup fresh lemon juice
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon commercial basil pesto
  • 3 tablespoons fresh lemon juice
  • Lettuce leaves
  • Garnishes: seeded chopped tomato, minced cilantro, olives

Preparation
Wash artichokes, cut off stem ends, and trim about ½ inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary.

Place artichokes in a large Dutch oven; cover with water, and add ½ cup olive oil and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until lower leaves pull out easily. Combine remaining ½ cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Blend well. Set vinaigrette aside. Combine mayo, pesto, and 3 tablespoons of lemon juice. Set aside. Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.
Drinks
Cucumber Margaritas Makes 4 servings.

Reposado, one of four categories of tequila, is aged in wood barrels that lend a mellow character to the liquor. Some versions contain added flavorings and colorings.

  • 12 slices fresh cucumber
  • ½ cup fresh lime juice
  • 4 ounces (½ cup) Cointreau
  • 6 ounces (¾ cup) tequila reposado
  • 6 cups ice
  • ¼ cup Grand Marnier
  • Lime slices

Combine cucumber and next 4 ingredients in a blender; process until smooth.

Pour into glasses. Top each serving with a tablespoon of Grand Marnier, and garnish with lime.
Desserts
Orange Flan Makes 12 servings.
Luis uses a 10-inch, deep cake pan, which can be difficult to find. We used a common 12-cup Bundt pan with equally delicious results.

  • 1 cup sugar
  • 3 cups whipping cream
  • 1 tablespoon vanilla extract
  • 6 large eggs
  • 2 egg yolks
  • 2 cups sugar
  • ½ cup sweetened condensed milk
  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon grated orange rind (about 1 large orange)
  • ¼ cup fresh orange juice
  • Sweetened whipped cream
  • Fresh berries
  • Mint leaves

Sprinkle 1 cup sugar into a medium skillet. Place pan over medium heat, and cook, shaking pan often, until sugar melts and becomes a light golden brown syrup. Quickly pour syrup into a 12 cup Bundt pan, tilting to coat bottom and sides; set aside.

Place whipping cream and vanilla in a large bowl. Process eggs and next 6 ingredients in a blender just until smooth, stopping to scrape down sides (do not over-process). Stir egg mixture into cream mixture.

Pour custard over carmelized sugar in Bundt pan, and place in a large roasting pan on oven rack. Add hot water to roasting pan to a depth of 1 inch.

Bake, uncovered, at 350 degrees for 1 hour and 15 minutes or until a knife inserted off center comes out almost clean. Remove Bundt pan from water. Cool 1 hour on a wire rack. Cover and chill at least 8 hours.

Loosen edges of flan with a small spatula; invert onto a serving plate. Cut into serving pieces and top with sweetened whipped cream, berries, and mint, if desired.
Entrees
Prawn Tamales Makes about 2 ½ dozen.

  • 1 (8 ounce) package corn husks (about 30)
  • 5 cups instant corn masa mix
  • 2 (10 ½ ounce) cans condensed chicken broth, undiluted
  • ¾ teaspoon baking powder
  • 1 cup corn oil
  • 30 prawns or large shrimp, peeled and deveined
  • 4 roasted pasilla or poblano chiles, cleaned, peeled, and cut into strips
  • 1 ¼ cups (6 ounces) shredded cheddar cheese
  • 1 ¼ cups (6 ounces) shredded Jack cheese
  • 2 (10 ounce) packages frozen chopped spinach, cooked and drained
  • Cilantro-Lime Cream Sauce
  • Garnishes: sliced avocado, lime halves

Soak corn husks in hot water about 30 minutes or until softened. Drain and pat dry. Place masa in a large bowl, and gradually add chicken broth; knead until smooth. Stir in baking powder and corn oil.

Place 1 large or 2 small, overlapping corn husks open on a work surface. Spread 2 tablespoons masa mixture in center, leaving about 2 inches bare at the top and bottom.

Layer 1 prawn, 1 pepper strip, ½ tablespoon each cheddar and Jack cheese, and 1 tablespoon spinach in center. Fold over sides, and then fold up the top and bottom. Tie with string or strip of corn husk to secure. Repeat with remaining husks.

Fill a steamer basket with tamales, upright in layers. Cook over simmering water 60 to 90 minutes, replenishing water as needed, until the husk just pulls away from the masa without sticking.

Open corn husk, and top tamale with Cilantro-Lime Cream Sauce. Garnish, if desired.
Cilantro-Lime Cream Sauce Makes 4 cups.
  • ¾ cup butter
  • 6 garlic cloves, chopped
  • 1 cup chopped fresh cilantro
  • ½ cup white wine
  • ¼ cup fresh lime juice
  • ½ cup condensed chicken broth, undiluted
  • 1 cup whipping cream

Melt butter in a large saucepan over medium heat. Add garlic and cilantro; cook 1 minute.

Stir in wine, lime juice, and broth.

Process mixture in a blender until smooth. Return mixture in a blender until smooth. Return mixture to saucepan, and stir in cream. Cook over medium-high heat just until mixture boils.
Sesame-crusted Halibut with Poblano Cream Sauce Makes 4 servings.
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 2 large eggs, lightly beaten
  • ½ cup sesame seeds
  • 4 (6 ounce) halibut fillets
  • ½ cup vegetable oil
  • Poblano Cream Sauce
  • Chopped green onions

Combine first 3 ingredients in a shallow dish. Place eggs in a shallow dish. Place sesame seeds in a shallow dish. Dredge fish in flour misture; dip in eggs. Press one side of fish into sesame seeds.

Heat oil in a large skillet over medium-high heat. Cook fish, seed-side up, 3-4 minutes or until lightly brown. Turn, and cook 3 to 5 minutes or until fish flakes easily with a fork. Spoon Poblano Cream Sauce on plates and top with fish. Sprinkle with green onions.
Poblano Cream Sauce Makes 2 ½ cups.
  • 6 poblano chiles
  • 1 cup chicken broth
  • ¾ cup butter
  • ½ (8 ounce) package cream cheese, softened
  • ½ cup (2 ounces) shredded cheddar cheese

Place chiles on an aluminum foil-lined baking sheet. Broil chiles 3 inches from heat 8 to 10 minutes on each side or until charred. Place chiles in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel and seed chiles, discarding skins.

Combine chiles and broth in a blender or food processor; process until smooth.

Melt butter in a large skillet over medium heat, and stir in chile mixture. Add cream cheese and cheddar cheese, stirring constantly. Cook 2 to 3 minutes, stirring constantly, until cheeses melt.
Chicken Pastor Salad with Avocado Vinaigrette Makes 8 servings.
  • 1 cup orange juice
  • 1 (3.5 ounce) package (about ½ cup) annotto seed paste (achiote)
  • ¼ cup rice vinegar
  • ¼ cup honey
  • 6 skinned and boned chicken breast halves (3 ½ pounds)
  • Sesame seeds
  • 12 cups mixed salad greens
  • 1 pint cherry or grape tomatoes
  • 1 medium cucumber, thinly sliced
  • 16 miniature fresh mozzarella balls (bocconcini)
  • Avocado Vinaigrette

Combine first 4 ingredients in a small bowl. Place chicken in a large zip-top freezer bag. Pour orange juice mixture over chicken. Seal and chill 8 hours, turning occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over mediu-high heat (350 degrees and 400 degrees) about 15 minutes or until done, turning once. Cool completely; cover and chill at least 1 hour. Slice chicken into strips, and sprinkle with sesame seeds.

Combine salad greens, tomatoes, cucumber, and mozzarella, tossing well. Top with chicken strips, and serve with Avocado Vinaigrette.
Avocado Vinaigrette Makes 1 ¾ cups.
  • 1 large ripe avocado
  • ¾ cup olive oil
  • ½ cup white balsamic vinegar
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Combine all ingredients in a food processor; process until smooth.