During the last days, our readers have eagerly taken part of the ‘What’s In Your Pantry?’ dynamic, which seeks to bring home some bright ideas shared by our renowned chefs to lighten up your kitchen repertoire while enjoying this time and sharing moments with your loved ones, as you cook some Velas Resorts delicacies.

The dynamic consisted of having our guests and friends sharing those ingredients they have at hand, and set our chef’s talent to work on easy-to-make recipes to share.

So please find the first edition of endless dishes inspired in the lists of ingredients sent by. Take a look and feel free to tag us on the final result! We’d love to see your culinary creations!

Coconut milk curry and curcuma chicken

“Hello, Heather.

Greetings from Grand Velas Los Cabos! Thank you for sharing the ingredients in your pantry with us. My name is Philippe Piel, and I am pleased to assist you on putting together a few recipes based on your market list!

You can feel free to adapt them according to any additional ingredient that may come to your mind. Don’t forget to share with us a video or a photo of your dish.

I am an Asian food lover myself, so I’d like to share a mild coconut milk curry or curcuma chicken with steamed rice that my wife and kids love!


  • 1 tbsp. olive oil
  • 1 tbsp curry or Curcuma powder
  • ½ tsp. ground black pepper
  • ½ medium onion finely diced
  • ¼ tsp. ginger powder
  • 4 cloves garlic minced
  • 1 can coconut milk
  • 2 pounds boneless skinless chicken breast thinly sliced
  • Salt to taste
  • 1 cup of blanched snow peas
  • ½ tsp. of dry cilantro


  • Heat oil in a large skillet over medium heat. Put the curry powder and black pepper into oil and cook for about 1 minute, stirring constantly until fragrant. 
  • Stir the onion into spices and cook until onions are tender (about 3-4 minutes). 
  • Add ginger and garlic to the pan and cook for 30 seconds followed by the coconut milk, and bring to a simmer.
  • Season chicken with the salt and add it to the simmering coconut milk. Bring to a boil, reduce heat to low. Cook for about 5-6 minutes or until chicken is cooked through and tender. 
  • Stir snow peas and cilantro into the finished curry. Serve with steamed rice. 

Flank steak

“Your family will love this grilled marinated flank steak with caramelized onions and mushrooms, baked sweet potato wedges.”



  • Whole flank steak or already sliced in individual portions
  • 2 tbsp. olive oil
  • 1 tbsp. Provençal herbs, oregano or thyme
  • ½ tsp. ground black pepper
  • 2 cloves garlic minced
  • 1 medium-size onion, sliced thinly
  • 1 cup of mushrooms chopped
  • 2 large sweet potatoes, washed, then cut in wedges skin on
  • Salt 


  • Take your flank steak and marinate with olive oil, pepper, dry herbs and any steak seasoning you may have. Keep the meat covered with plastic wrap but outside for about 1 hour.
  • Preheat the oven at 400° F.
  • In a bowl, put the potato wedges and season with olive oil, salt, pepper, any herbs you like and toss well. Display the wedges on a baking sheet with parchment paper. Cook for about 30 minutes until it gets a nice, cooked and brownish color. You may have to turn them over if you put them on the side. 
  • Preheat your grill rack or frying pan. Depending on the size of the flank, if whole or portioned, the cooking time will vary. If whole, grill 8 minutes on each side or until the desired degree of doneness. 
  • When it’s done, place on a tray covers loosely with foil. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.
  • In the same frying pan add a little oil or butter and sauté the onion and mushrooms until nicely done and caramelized. Seasoned to taste with salt and pepper and herbs, if you like to add on.
  • Serve your flank covered with the caramelized onions and mushrooms together, with the sweet potato wedges and baby greens, and most importantly, Dijon or grain mustard.

EXTRA TIP: you can use a frying pan if there’s no grill available.

Beef short ribs

“This recipe is very special and is perfect for those Sunday nights at home: A slow-cooked braised beef short ribs with roasted celery, potato, and tomatoes.”


  • 3 ½ pounds meaty cut short ribs, bone-in or boneless 
  • 3 tbsp. olive oil
  • 1 cup of diced onion
  • 4 garlic cloves, minced
  • ½ cup of red wine 
  • 2 cups of beef stock homemade or powder
  • 2 tbsp. tomato paste or 1 tomato diced
  • ½ tsp. dried thyme
  • 4 large potatoes, peeled and cut in chunks
  • 2 tomatoes cut in wedges, skin on
  • 3 sticks of celery, peeled to remove the string


  • Take the beef short ribs out of the refrigerator and let come to room temperature before cooking (about 30 minutes to 1 hour).
  • Preheat oven to 325° F.
  • Heat a large dutch oven over high heat. Add a tablespoon of olive oil and sear short ribs on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
  • Add the onion and garlic to the pan and sauté until lightly browned about 3 minutes. Add wine and cook until reduced by half. Add the beef stock, tomato paste, and thyme. Stir well and bring to a boil. 
  • Return short ribs to pan, cover, and place them in the preheated oven. Braise for 2 to 3 hours, or until beef is fork-tender. Time will depend on if bone-in or not.
  • When done, let it rest a bit and place cooked ribs on serving dish. Skim excess fat off the top of the cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Then, spoon sauce over short ribs.
  • In a baking pan, add the potatoes, sliced onions, garlic, olive oil, and celery, seasoned with a little salt and pepper. Put in the oven for about 30 minutes, then add the tomato and little dry herbs and cook another 10 to 15 minutes until nicely roasted.
  • Serve the braised short ribs with the roasted vegetables and a green salad on the side.

Turkey and greens stir fry

This recipe is dedicated to Diane, from chef Isaac Esparza at Casa Velas.

“Dear Diane,

Here I share a brilliant turkey and greens stir fry, with a touch of tomato sauce and pasta to enjoy any day of the week.”


  • 8 oz of ground turkey 
  • 2 oz of spinach
  • 4 oz green beans
  • 2 cups of cooked pasta
  • 2  cups of tomato sauce    
  • 3 tbsp. cooking oil
  • ½ cup pre-cooked artichoke                                           
  • ½ cup of diced tomatoes
  • Salt and pepper to taste


  • Blanch the green beans on boiling water with a pinch of salt for 3 minutes
  • Tip: The bright green color of vegetables is preserved when cooking for no more than 3 minutes. Right after removing the vegetables from hot water, place them in an ice bath to stop the cooking process. The result is crispy, tender, and gorgeous green vegetables.
  • Save the water to cook the pasta.
  • On a pan, sauté the turkey with oil, salt and pepper . Stir constantly until mid cooked –about 10 minutes–.
  • Add cooked green beans, pasta, artichoke and spinach. Mix the ingredients and add the tomato sauce (preheated) and diced tomato.
  • Cook for 2 or 3 minutes more. Serve and add grated cheese of your preference.

Molletes a la mexicana 

(Sort of Mexican sandwich with beans, ham & cheese)

“Hello Glenda,

Greetings from Velas Vallarta. My name is Memo Carmona and I am pleased to assist you in putting together few recipes based on your market list! So without further ado here it goes!

 A traditional Mexican family breakfast

Even when the origins of this recipe come from Spain, it has become a traditional Mexican favorite for breakfast ever.”


  • 2 pcs. bolillo or sandwich roll 
  • 2 oz butter 
  • 4 oz shredded cheese 
  • 6 oz refried beans
  • 4 slices of ham 


  1. Molletes are typically served on open-faced bolillos, but any traditional sandwich roll works for this recipe. Once you cut the rolls in half I recommend toasting them for a few minutes before adding the toppings; this will add a  crispy touch to the bread.
  2. Optionally, you can give the rolls a quick butter coating. Place them in the oven at 400ª F just for a few minutes.
  3. Then top the bread with a healthy layer of refried beans, ham slices and shredded cheese, you can use any type of melting cheese for Molletes. 
  4. Bake again for 3-5 minutes or until the cheese melts.
  5. Add some Pico de Gallo to each Mollete and dinner is served!

Ingredients for the Pico de Gallo sauce

  • 2 tomatoes 
  • ½ onion 
  • ½ jalapeño
  •   juice of 1 lime
  • 15-20 sprigs cilantro
  • ½ teaspoon of salt


  • Give everything a good chop 
  • Combine well all the ingredients.  
  • Be sure to take a final taste for seasoning, adding more salt and lime juice if necessary.

Ham & cheese oven puff pancake

A really joyful dish for the little ones.

“This ham and cheese oven-puffed pancake falls halfway between a crepe and a soufflé: crisp on the outside and comfortingly tender inside.”


  • 3 medium size eggs
  • 1 oz Dijon mustard (healthy twist: use greens instead)
  • 2 oz flour
  • 1 cup whole milk 
  • 5-6 thin slices of ham 
  • 4 oz shredded cheese 
  • Salt and pepper to taste 


  • Mix the eggs, mustard, salt, and pepper in a large bowl.
  • Whisk well to combine, then add the flour and whisk. 
  • Gradually add the milk until the batter is smooth.
  • Add cheese.
  • Mix well.
  • Melt the butter in a 10-inch cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and spread the butter around. Sprinkle the ham evenly around the pan.
  • Pour the batter over the ham, make sure the ham is evenly distributed.
  • Place the pan in preheated oven and bake for 20 to 25 minutes.
  • The puffed appearance will remain for a few minutes when you take it out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve.

“Buen Provecho and thank you for trusting Velas Resorts.”

Chicken breast and sautéed potatoes

“Hello Laura!

My name is Guillaume Morance, Executive Chef at Grand Velas Riviera Nayarit. The list of ingredients you sent over inspired this easy-to-make recipe, that will definitely make for a fantastic dinner. I share the ingredients for 1 chicken breast, but feel free to grow the proportions according to your needs.

Please enjoy!”


  • 1 chicken breast
  • 1 stick of celery 
  • 1 carrot
  • 6 potatoes
  • 2 cloves of garlic 
  • 1 tbsp. of minced rosemary
  • 6 pcs. of coriander seeds
  • 2 tbsp. of flour              
  • 1 tbsp.of salt
  • 2 tbsp. of olive oil      
  • 1 tbsp. of pepper  
  • 2 tbsp. of butter  


  • Peel carrot and celery, and cut into skewed slices.
  • Cut potatoes in halves.
  • Blanch the vegetables in boiling salted water until smooth; cool in ice water to stop cooking.
  • Season chicken breast with salt, pepper and flour.
  • Heat olive oil on a skillet. When it is very hot, seal the breast, add a few cubes of butter and continue cooking for 15-20 minutes.
  • On another pan, add butter and a little bit of olive oil. Heat.
  • Add the crushed garlic cloves, rosemary and potatoes, until golden brown.
  • Add celery, carrot, sauté and season with salt and coriander seeds.
  • Serve the chicken, and garnish with potatoes.

Carbonara spaghetti

“David Hi!

I am very pleased to receive your list. My name is Guillermo Carmona, Executive Chef at Velas Vallarta and it is my pleasure to share a tasty recipe: easy to make and sure to delight my invitees every time I cook it!



  • 6 oz of spaghetti
  • 3 oz  of bacon
  • 3 large eggs (or 4 small eggs)       
  • 1 oz Parmesan cheese
  • 1 pinch of black ground pepper
  • 2 pinches of salt


  • Cook the pasta with water and salt to taste. Once ready, save for later.
  • Cut the bacon in small cubes.
  • Grate the cheese.
  • In a bowl, place two egg yolks and one whole egg, shake, and add the grated cheese and pepper to mix everything together.
  • In a pan, cook the bacon at medium temperature.
  • Add the pasta and the egg mixture, avoiding lumps.
  • Check your saucer’s taste.
  • Serve and add more cheese.

“Al pastor” Salmon

“Jorge, hi!

I received the recipe you sent over, and I have come with a fantastic recipe idea. We will add a creative twistto the traditional tacos al pastor, using salmon instead of pork

Please share some photos, as I am sure this dish will be a keeper!

Bon Appetite!

– Guillermo Carmona, Executive Chef of Velas Vallarta “

Ingredients for salmon:

  • 60 oz of salmon
  • 2 oz of recado rojo
  • 3 ½ oz of guajillo chili
  • 5 oz of tomato
  • 3 ½ oz of onion
  • 4-5 garlic cloves
  • 5 fl oz of orange soda
  • 150 g of pineapple
  • 6 tbsp. oregano
  • 2 tbsp. cumin
  • 4 ½ tbsp. refined sugar
  • 1 ½ tbsp. of salt
  • 6 tbsp. pepper
  • 3 tbsp. Of olive oil
  • 1 cup of fish broth
  • 1 cinnamon stick
  • 2 tbsp. thyme


  • Heat the olive oil, add the garlic and guajillo chili. Cook until ingredients change color.
  • Add the tomato, the pineapple and the recado rojo, and keep on the fire until cooked.
  • Add the orange soda and the fish stock.
  • Add the cumin, oregano, cinnamon and sugar.
  • Season with salt and pepper to taste, and grind.
  • Marinate the salmon in this mixture for 10 minutes.
  • Once the salmon is marinated, heat a grill and seal each side.
  • If you prefer the salmon to be well cooked, add a second layer of marinade with a brush, and bake at 180 ° C for 10-15 more minutes.
  • Serve on a plate and sprinkle the pineapple and coriander topping.

Ingredients for pineapple and coriander topping:

  • 3 oz of pineapple
  • 2 oz onion
  • 1 oz of chopped coriander

Surimi Salad

“Hi Allison!

My name is Isaac Esparza, Executive Chef at Casa Velas, and I received your list of ingredients. I am a crab lover myself; so having imitation crab at hand is always helpful. Here I share an easy-to-make recipe, than can vary according to your taste and new ingredients added to your pantry, so feel free to try with avocado dices, tomato, celery or even mayonnaise!

Let’s start!”


  • Imitation crab
  • Celery
  • Salt and pepper to taste
  • Juice of 1 lemon, lime (you can substitute with vinegar)


  • Imitation crab or surimi is very easy to shred; just press the sticks with your fingers to separate thin layers of it.
  • Cut celery in thin strips.
  • My personal choice to prepare surimi is adding some citric, so vinegar, lime, lemon, or even orange juice give an interesting contrast of flavors.
  • Season with salt and pepper.
  • Add the seasonings of your preference.

Egg and chistorra ham rolls

Hello Paco!

It is a pleasure to receive your message. I have added a twist to traditional eggs and chistorra, and hope you enjoy it!

– Chef Isaac Esparza, Executive Chef at Casa Velas”


  • Ham
  • Chistorra
  • Eggs


  • Place a pan on the fire and add the chistorra once it is very hot.
  • Brown the chistorra evenly.
  • Beat the egg and add it to the pan with a pinch of salt.
  • Stir all the ingredients until the egg is cooked and remove from the heat.
  • Spread the ham slices, and fill with the stew.
  • It can be served with beans and hot sauce.

Carbonara pasta with chicken



It is my pleasure to help you with ideas to fix a delicious dinner at home. Please let us know your thoughts, as well as share the pictures of your creation.

Bon Appétit!

–Guillaume Morance – Executive Chef at Grand Velas Riviera Nayarit”


  • 3 ½ oz of diced chicken breast (1cm x 1cm)
  • 5 oz of pasta
  • 3 ½ fl oz of sour cream
  • 1 pc egg yolk.
  • 1 oz of grated Parmesan cheese
  • Cooking oil


  • Cook the pasta in salted water for 8-10 minutes until it reaches al dente point.
  • Sauté the chicken cubes in a pan preheated with oil.
  • Incorporate the pasta and cream and incorporate.
  • Remove from the heat and add the egg yolk and Parmesan cheese.
  • Mix all the ingredients very well.
  • Ready to serve!

Oatmeal and banana pancakes

“Such a pleasure to greet you, Zyania.

Thank you for sending us your list of things at home. I share with you, five recipes; I am sure you will love them as they are easy to make. They may be candidates for your recipe book!

Be sure to share your comments on social networks, and photos of your creations.

It is my pleasure to help you with these ideas!

–Chef Carlos Rayas, Grand Velas Los Cabos”

Portions: 8


  • 2 bananas
  • 2 eggs
  • 1 cup f oatmeal
  • ½ tsp. of vanilla extract
  • 2 tbsp. butter


  • Peel and mash the banana with a fork. If you prefer, you can use a mixer.
  • Add the eggs.
  • Crush the oats in a blender. Add to the mixture with the vanilla.
  • In a hot skillet, add a tablespoon of butter, melt and add a portion of the mixture with a ladle. Cook and brown lightly on both sides. Serve warm and garnish with jam, compote, honey or fruit of your choice.

Yogurt, granola, apple and celery parfait

Portions: 4


  • 1 cup of granola
  • 2 cups of plain yogurt
  • 1 cup of chopped green apple
  • 1 cup of chopped celery
  • 1 cup of strawberries
  • Bee honey or agave honey


  • Cut the apple, strawberries and celery into small cubes and mix.
  • To assemble the parfait: place the fruit in the bottom in glasses or glass bowls.
  • Pour some yogurt –taking care of the presentation– and top with the granola.
  • If you wish, you can add some extra sweetener such as bee honey or agave honey.

Fried rice with chicken and vegetables

Portions: 4


  • 1 cup of regular or long-grain rice
  • 1 lb of chicken breast
  • 3 oz of low sodium soy sauce
  • 2 cloves of garlic
  • ½ white onion
  • ¼ cup of chopped celery
  • ½ cup of grated carrot
  • ½ cup of cauliflower
  • ½ cup of zucchini


  • Steam the rice; For each cup of rice add an equal amount of water. Cover and cook.
  • Finely chop all vegetables.
  • In a hot pan add oil. Add the onion until it is transparent, add garlic and brown slightly.
  • Incorporate the diced chicken breast and add the other vegetables in order of hardness.
  • Season with pepper and soy sauce to taste.
  • Once the vegetables and chicken are cooked, add the rice, mix and serve.

Beef Alambre

Portions: 4

  • 17 oz of beef
  • 4 oz of bacon
  • ½ onion
  • 1 pc bell pepper
  • 7 oz of cheese



  • In a very hot frying pan add the bacon and fry until lightly brown. Add the onion and sauté.
  • Add the peppers previously diced.
  • Incorporate the meat until well cooked and browned, season with salt and pepper.
  • Grate and serve. You can accompany it with corn or flour tortillas.

Mexican fish papillote

Portions: 4


  • 4 pcs. of fish fillet
  • 2 pcs. of tomato
  • 2 pcs. of zucchini
  • 1 pc. of onion
  • 2 cloves garlic, minced
  • 4 sprigs of epazote
  • ½ tbsp. of olive oil
  • 4 tbsp. of butter
  • Salt and pepper to taste


  • Cut the tomato and onion in julienne and set aside.
  • Finely chop the garlic and brown in olive oil. Set aside.
  • Cut the zucchini into slices.
  • To assemble the wallpapers: cut pieces of aluminum foil of approx. 30 x 20 cm.
  • Place a few slices of zucchini on each foil; Season the fish fillets with salt and pepper and place on the zucchini.
  • Add the minced onion and tomato and add the tablespoon or cube of butter. Place a sprig of epazote on top of each, and pour a drizzle of olive oil with golden garlic and salt and pepper.
  • Fold the aluminum foil as an envelope and close with small folds, until it is completely closed.
  • Place the papillotes on a hot griddle or skillet and cook for approx 12 mins. or until the paper is inflated. (Steam helps cooking both sides).
  • Serve with care when opening as the steam will be very hot. Use a fork and knife to manipulate the paper.

Pasta & antipasto

“Hi Pam!

I am Mario López, Executive Chef of Grand Velas Riviera Maya. The ingredients you shared gave me the idea for this recipe, which I hope you find useful, delicious and shareable.

Bon Appetite!

Ingredients for the pasta:

Portions: 4

  • 15 oz of pasta
  • 5 ½ of bacon
  • 4 egg yolks
  • 3 ½ oz of parmesan, grana padano or pecorino cheese
  • 2 tbsp. of extra virgin olive oil
  • Salt and pepper to taste


  • Beat the yolks in a bowl with a pinch of salt and 1/3 of the grated cheese.
  • Heat a frying pan with oil over medium heat, once oil is hot, Add the bacon cut in strip (it can also be pancetta). Let it brown a bit.
  • Meanwhile, cook pasta in plenty of boiling salted water for 8-10 minutes or until it is al dente. Strain and pour into the pan with the bacon.
  • Mix the ingredients and turn off the heat. Add the beaten yolks with two tablespoons of the same water you cooked the past in. Mix for about 30 seconds.

Ingredients for antipasto:

Servings: 4

  • 5½ oz of red pepper
  • 2 oz of white onion
  • 4 oz of feta cheese
  • 7 oz of spinach
  • 2 tbsp. of extra virgin olive oil
  • Salt and pepper to taste
  • Crackers


  • Cut the onion and bell peppers in julienne. In a frying pan over medium heat, fry the onion, when transparent; add the peppers and sauté for 3 minutes (they should be al dente).
  • Add the spinach leaves and sauté for 1 minute. Add salt and pepper.
  • Add one or two tablespoons of the mix over the crackers and add top with feta cheese cut in small pieces.

Enjoy it!”

Almond Chicken Fajitas

Hello Dinorah!

I am delighted to bring some help fixing great meals according to the list of ingredients you sent over. My name is Mario López, Executive Chef at Grand Velas Riviera Maya, and will be your guide through three exquisite recipes.

Let’s get down to work!

Portions: 4


  • 20 oz of chicken (breast, leg or thigh)
  • 5 oz of red or yellow bell pepper
  • 4 oz of mushrooms
  • 3 ½ oz of almonds
  • 4 oz of onion
  • 2 tbsp. of extra virgin olive oil
  • Salt and pepper to taste


  • Cut bell peppers and onion into julienne strips.
  • Cut mushrooms into quarters, and cook in boiling salted water for 2 minutes.
  • Remove from heat and transfer to a bowl with ice water. Strain.
  • Cut chicken into strips.
  • In a frying pan over medium low heat, toast the peeled almonds, moving continuously so that they do not burn. (If the almonds are not peeled, soak them 15 minutes in very hot water and with the help of a cloth, rub one by one until removing the skin).
  • In the same pan add the oil and sauté the onion. When it is transparent, add the peppers, then the chicken and season with salt and pepper.
  • Once the chicken is cooked, add the mushrooms and almonds, and sauté for one more minute.

Nopales Cactus Salad

Servings: 4


  • 14 oz of nopal cactus
  • 10 oz of tomato
  • 3 ½ oz of onion
  • 9 oz of avocado
  • 1 bunch of coriander
  • 5 tbsp. of lemon juice
  • 2 tbsp. of extra virgin olive oil
  • Grain salt
  • Salt and pepper to taste


  • Cut the cactus into small cubes of the same thickness. Transfer to a bowl and with the help of your hands, add the salt applying a little friction. Let them sit for 15 minutes and rinse very well with cold water. Dry them with a kitchen towel.
  • Remove the tomato’s seeds with a knife, and cut the pulp into small cubes.
  • Finely chop the onion and dice the avocado.
  • Finely chop the coriander leaves (without stems) finely.
  • In a bowl, mix all the ingredients and season with olive oil, lemon juice and salt and pepper. Serve the salad cold.

Lentil soup

Portions: 8

  • 2 tbsp. of olive oil
  • 2/3 cups finely chopped white onion
  • 1 large garlic clove, minced
  • 1½ cup celery, finely chopped 2 large stalks
  • 2/3 cups diced carrots
  • ½ oz of lentils (approximately 1 1/8 cup) well washed and rinsed
  • 6 cups chicken broth *
  • 2 sprigs of parsley finely chopped
  • 2 cups of spinach
  • Salt and pepper to taste.


  • Heat the olive oil in a saucepan and sauté the onions and garlic for 5 minutes over medium heat.
  • Add the celery and carrots and cook for 10 minutes at a lower temperature.
  • Add the drained lentils, chicken broth, and parsley. Bring to boil and simmer. Cook for 25-30 minutes.
  • Add the spinach leaves cut lengthwise.
  • Season with salt and pepper.

Note: homemade chicken broth is recommended. If not available at home, please substitute with 6 cups of water and 2 chicken broth cubes.

I hope these recipes remain in your recipe book!”

Tuna salad toasts

“Hi, Alejandra!

My name is Mario López, Executive Chef at Grand Velas Riviera Maya, and it was such a pleasure have created these recipes with the ingredients of your pantry. Thank you so much for trusting us!”.

Portions: 4


  • 14 oz of canned tuna
  • 14 oz of chopped tomato 
  • 3 oz of mayonnaise
  • 1 tbsp. of olive oil
  • Salt and pepper to taste
  • 4 toasts or corn tostadas 


  • With the help pf a fine strainer, drain the canned tuna until you remove as much liquids as possible.
  • Add the tomato (previously washed and chopped), mayonaisse, olive oil, salt and pepper, and incorporate until obtaining a uniform mixture.
  • Add 2 tablespoons of the mixture in each tostada.

Aditional Tip: If you do not have packed toasts, you can cut bread in slices, add some butter and cook on a pan, until brown in both sides. You can always use corn tostadas instead.

Moros & Christians

Portions: 4

“This is a classic in the Mexican gastronomy, but now with a little touch of Velas Resorts”.


  • 3 ½ oz of white rice
  • 3 ½ oz of beans
  • 3 L of water
  • Salt
  • Pepper
  • 2 tbsp. olive oil
  • 3 ½ oz of chopped onion
  • 2-3 garlic cloves chopped 


  • Heat 120 ml of water until it boils. In a saucepan, fry the rice with a bit pf onion and garlic over medium heat; add the hot water, boil for 5 minutes with low flame and cover. The steam of the water will cook the rice.
  • In a separate pot, cook the beans with a little salt until al dente. Separate the beans from the resulting stock and reserve.
  • Heat the olive oil in a frying pan over medium heat, add a bit of onion and garlic, and cook until the onion becomes transparent. Add the beans and cook for about 1 minute, so that it absorbs the flavor of the onion. Add the cooked rice and 50 ml of the bean stock. Cook for 5 minutes.
  • Rectify the flavor with salt and pepper to taste if desired.

Pasta with tomato sauce

Portions: 4

“This pasta is very simple but extremely exquisite!”.


  • 17 oz of pasta
  • 1.5 L water
  • 30 oz of tomatoes
  • 3 ½ of chopped onion
  • 2 oz chopped garlic
  • 2 oz of olive oil 
  • Salt to taste
  • Pepper to taste


  • In a saucepan, heat the water with a pinch of salt. When it is boiling, put the pasta to cook for about 7 minutes, until it is al dente. Remove from the water, let it cool in an extended container with a bit of olive oil to avoid sticking.
  • Cut the tomato into small pieces. In a frying pan, place a bit of oil, sauté the onion and garlic, and add the tomato. Let cook for 20 minutes over medium heat. Remove from the heat, let it cool, and then blend them to get the sauce.
  • Return the sauce to the pan to reheat, add the previously cooked pasta and incorporate well.
  • Serve the desired portion, and finish with a little cheese on the pasta; let the heat helps you melt it.

Additional tip: Give more flavor to your pasta. Grate some cheese on top before the pasta is fully cooked. Let the heat melt the cheese. 

“Bon appétit, and I really hope you enjoy them! Don’t forget to share with us some pictures or videos of your cooking and tasting moments!”

Turkey Bolognese sauce with chives

“Hello Megan,

Greetings from Grand Velas Los Cabos! My name is Philippe Piel and I am pleased to assist you in putting together delicious recipes based on your list! Let me know what your impression was! And please share them with friends and family that can find them useful as well.

This is an easy recipe to combine with any pasta you may have or even beautiful with white rice topped with a bit of any cheese you have!


  • 3 tbsp. of olive oil
  • 1 pc. of small onion, diced (optional but nice to add flavor)
  • 1 pc.  of small carrot, peeled and diced (optional but nice to add flavor)
  • 1 pc. of celery stalk, peeled and diced (optional but nice to add flavor)
  • 1 lb of ground turkey meat
  • Salt and pepper to taste             
  • 1 cup of dry white wine, optional
  • 1 can of diced tomatoes, if whole you can blend it quick in the mixer or food processor
  • 1 pc. of bay leaf, dry
  • 2 tbsp. of chopped chives

Note: If you have pasta sheets, it is also a great idea to cook lasagna prepared with béchamel sauce to go with your turkey Bolognese!


  • In a heavy saucepan, add extra virgin olive oil and onions over medium heat. Cook and stir the onions until translucent about 5 minutes, then add celery and carrots. Cook for another 3 minutes, stirring frequently.
  • Add ground turkey. Add a large pinch of salt and ground black pepper. With a spoon, break up the meat. Stir well until meat is no longer raw and changes color.
  • Add wine and let it simmer until it has completely evaporated, then stir in the canned tomatoes.
  • Once the sauce comes to simmer, turn the heat down and cook the sauce for 45 mns to 1 hour.
  • Occasionally check if you need to add a little liquid if it get to dry and not cook enough yet.
  • Taste the sauce and adjust seasoning as needed.
  • Toss with your favorite cooked and drained pasta with you chopped chives with a bit of your shredded mozzarella cheese.

Note: You can make this sauce in advance and keep in the fridge up to 5 days when chilled, or you can freeze it and use later!

Turkey & mozzarella cheese meatballs


  • 1 lb of ground turkey meat
  • 1/3 cup of breadcrumbs (if available) or 2 slices of sandwich bread soaked in little milk
  • 1 pc. egg
  • 2 pc. of garlic clove, minced
  • 1 tbsp. chopped chives (plus any fresh or dry herbs you may have to your liking)
  • ½ lb of mozzarella, cut in ½ in cubes or used shredded if that what you have in small balls
  • 2 tbsp. of olive oil
  • 1 pc. of small onion, diced
  • 1 can of diced tomatos, if whole you can blend it quick in the mixer or food processor
  • 1 pc. bay leaf, dry
  • Salt and pepper

Note: Great to use with any pasta or white rice, even as snack like lollypops, with tomato sauce or BBQ sauce if you have!


  • In large bowl, combine the turkey, breadcrumbs, milk (or the soak bread), egg, garlic, chopped chives, ¼ teaspoon of salt and ½ teaspoon of pepper and stir well to get a nice stuffing texture.
  • Make a little ball of mixture in your hands, then add a mozzarella cube in the center (or little ball of shredded mozzarella). Press meat tightly around the cheese. Repeat with remaining turkey mixture and cheese.
  • In a large pan or skillet, heat oil on medium-high. Add turkey meatballs; cook 10 minutes or until browned on most sides. Add your tomato sauce. Reduce heat to medium-low. Simmer for another 10 to 15 minutes or until meatballs are well cooked.
  • Serve with pasta or white rice –or as a lollypop snack!

Note: You can make the turkey meat balls in advance and keep them in the fridge for up to 5 days when chilled, or you can freeze it and use later!

Caramelized banana with coconut milk


2 tbsp. light brown sugar or white sugar if not available

2 pc. of banana, peeled and cut in halves lengthwise

½ can of coconut milk, unsweetened preferred, if not, reduce the sugar to 1 tbsp.


  • Heat the sugar in a small frying pan with 1 tbsp. of water. When melted, add the bananas and caramelize on both sides for 2-3 mins. Reserve the slices.
  • On the same pan, add the coconut milk with a pinch of salt, stir to remove the remaining sugae and reduce until syrup consistency. Serve the banana in a deep plate or bowl with a bit of coconut milk reduction.
  • You can top with ice cream, nuts, almonds, granola, cocoa nibs or anything sweet you may have at hand, that you may like!


Warm seed salad with smoked salmon and spinach aioli

“Hello Melinda!

I am Guillaume Morance, Executive Chef at Grand Velas Riviera Nayarit.

Your list of ingredients inspired this récipe, sure to delight you and your family!

Please feel free to share on your social media channels.

Ingredients for salad:

  • Smoked salmon
  • 5 oz of lentils
  • 7 oz of quinoa
  • 7 oz of mushrooms, diced
  • 1 ½ oz of butter
  • ¼ cup finely chopped parsley
  • Scent herbs (bay leaf, thyme, marjoram)
  • Salt


  • Boil water in different saucepans, add salt and sweet herbs, cook the lentils in a blender until soft (50-60 mins) and in another the quinoa until bursting (15-20 minutes), drain and reserve.
  • Additional elements of your choice: peppers, zucchini, baby corn, endives…
  • In a frying pan over medium heat add the butter and mushrooms, (at this point you can add some additional elements of your choice. Cook for 5 minutes and add the lentil and the quinoa, sauté for 1 minute and add the parsley. Add salt if needed.

Ingredients for alioli:

  • 3 ½ oz of spinach
  • 3 cloves garlic, minced
  • 1 pc of egg yolk
  • 80 ml of milk
  • 7-10 oz ml of avocado oil
  • Salt and pepper to taste


  • Cook the spinach in water and salt, drain the excess water and place in a grinder or blender. Add the garlic and the egg yolk at low speed; add a pinch of salt and milk. Once integrated, begin to add the oil in slow, steady stream until the mixture is thick enough as a dressing or mayonnaise. Adjust the salt and reserve.

Serve warm, finish with rosettes of smoked salmon and serve with spinach aioli.

Tip: it can be accompanied with bread croutons and a glass of chardonnay.

Veggie lasagna noodle casserole

“Hello Michelle!

Greetings from Velas Resorts.

Our chefs have got their imagination to fly to gather these amazing recipes for you. Hope you enjoy them as much as they did setting all together according to your list!

Chef Memo Carmona, Chef Wayu “Light” Wattanakamin,

Portions: 6


  • 12 oz  lasagna noodles
  • 4oz      roasted red pepper
  • 4oz      roasted and diced tomatoes
  • 4oz      pumpkin puree
  • 8oz      tomato paste
  • 24 oz  pasta sauce
  • 3.5 oz  black olives
  • 6oz      tofu
  • 4oz      broccoli
  • 3oz      Peas
  • 4oz      corn
  • 10 oz  spinach
  • 5oz      bell peppers
  • 3oz      scallions
  • 1oz      chopped garlic
  • 1⁄4 cup
  • 2 cups            chopped onion
  • vegan cream cheese
  • 1oz      crushed oregano
  • salt and pepper to taste


  • Let’s begin by cooking the pasta noodles. In a large pot boil some water (I normally add some salt and a bit of olive oil, so it boils faster and doesn’t get sticky when taking lasagna out of the water).
  • Once the pasta is cooked, add a bit more of olive oil on top and reserve.
  • Sautée all the veggies (except the roasted peppers and roasted diced tomatoes) with some olive oil, preferably cooking in this order: chopped garlic, chopped onions, scallions, bell peppers, corn, peas, broccoli and spinach.
  • Add the tomato paste, crushed oregano and pasta sauce and let it simmer for a few minutes.
  • Now it’s time to add to the mix, black olives, pumpkin purée, roasted red peppers and roasted diced tomatoes. Salt and pepper to taste.
  • Once the mix is nice and warm, add the lasagna noodles and stir constantly for about 4 minutes over medium heat.
  • Add to the casserole tofu and the vegan cream cheese and mix it well.
  • For the grand finale bake at 350°F for 20-25 minutes, until the casserole is baked and roasted.

Extra Notes:

If you’d like to add extra golden brown, place the casserole under the broiler on low for 3-4 minutes or until lightly browned.

Miso popcorn


  • 2 tbsp vegetable oil
  • ¼ cup popcorn seeds      
  • 3 tbsp. butter
  • ½ tbsp. salt 
  • 1½ tbsp. miso powder*


*Miso powder:

  • Preheat the oven at 158°F.
  • Cover a baking tray with waxed paper, and spread the miso paste until there is a thin layer. Bake until dry and brittle taking care it does not get too golden brown. Remove from the oven and let it cool down. Then crush.


  • Place a pot over high heat and pour the oil. Wait until it starts to smoke. Add the popcorn and cover. Take away from fire when you stop hearing popcorn burst.
  • Place the popcorn in a bowl and reserve.
  • in the same pot used, melt butter and when it is bubbling remove from heat and pour over the popcorn.
  • Add salt and miso powder, and mix well.                   

Ginger vinaigrette


  • 13½ vegetable oil  
  • 1 pc. ginger
  • 1 neggui (spring onions’ green leaves)
  • 6 oz soy        
  • 2½ white vinegar
  • 1 egg yolk


  • Wash and disinfect the ginger and neggui.
  • With the help of a spoon, peel the ginger carefully.
  • Mix the ginger, soy, vinegar, neggui and yolk in a blender, and emulsify. Lower the speed to medium and carefully remove the small lid and add the oil in a slow, steady stream until the emulsion thickens
  • Serve in gravy boat and use it as perfect dressing for salads, rice, and more.             

Mayoneizu spaghetti

Japanese pasta Mentaiko spaghetti


  • 1 oz butter    
  • 1½ oz mayoneizu*
  • 1 egg yolk
  • 2 tbsp. soy   
  • 2 tbsp. mirin
  • 12 oz spaghetti      
  • 2 tbsp. Parmesan cheese, grated        
  • 4 pcs. chives finelly chopped     


  • 1 tbsp. rice vinegar
  • 1 tbsp. apple vinegar
  • 1 tsp. salt
  • 8 fl oz vegetable oil
  • ½ tbsp. mustard
  • 3 pcs. egg yolks
  • ¼ garlic powder



  • Blend all the ingredients except yolks and oil. Once the mix is emulsified, lower the speed to medium and add the yolks and liquefy until integrated. Add the oil in a small, steady stream until you get a creamy emulsion.
  • Bring water to a boiling point in a large saucepan. Add salt and little olive oil. Add the pasta, stir well and cook for about 8 to 10 minutes until it is al dente. Strain and reserve.
  • Mix mayoneizu, yolk, soy and mirin in a bowl.
  • Melt the butter on a saucepan, add the pasta and sauté for 20 seconds. Remove and add the previous mixture and the chives. Mix well and serve. Sprinkle with Parmesan cheese.

Banana Tempura


  • 4 pieces of banana
  • For tempura:
  • 9 oz of wheat flour
  • 2 oz of sugar
  • A pinch of baking powder
  • 9 fl oz of sparkling water
  • To fry:
  • Vegetable oil (enough to fry)
  • Wheat flour


For tempura:

  • In a bowl, pour the flour, sugar, and baking powder.
  • Gradually add the mineral water and mix with a whisk until a homogeneous mixture is obtained.


  • Peel and cut them in half lengthwise and widthwise. Reserve them.

To fry:

  • Heat a pot on medium heat and add enough oil to fry the bananas.
  • Pour some flour on a plate.
  • Pass the bananas through the tempura, leaving one layer.
  • Toss them on the flour and carefully measure in the pot to fry.
  • Once it is golden brown, remove and put on a paper towel to remove excess grease, let them cool.
  • Serve the tempura bananas on a plate.

Note: They can be accompanied by ice cream, or bathed them with honey, chocolate syrup, condensed milk, etc.



  • 1½ cups cooked chickpeas                                           
  • ¼ cup thaini                                               
  • 1 large lemon                                            
  • 1 small clove garlic                      
  • 2 tbs olive oil                                             
  • 1 tsp. salt                


  • Mix the tahini and lemon juice in a food processor for 1 minute. Clean the sides and bottom of the bowl, and process for 30 seconds more. This extra time helps the tahini to whip, making the hummus smooth and creamy.                                                 
  • Add the olive oil, minced garlic, cumin, and a ½ teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds. Again, clean the sides and bottom of the bowl then process for another 30 seconds.
  • Rinse and drain the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Clean sides and bottom and add remaining chickpeas; process for 1-2 minutes until thick and smooth.     
  • If hummus looks a bit lumpy, add 2 to 3 tablespoons of water and keep processing until you reach the perfect consistency.
  • Add salt to your taste. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.                                                        

Serve with pita bread to accompany.                                                                          

Buen Provecho and thank you for trusting Velas Resorts.


Healthy seeds salad

Hello Line!

So happy to receive your list! Here I share an easy recipe inspired on the ingredients you sent, hoping you find it delightful and refreshing for these sunny spring days.

–Chef Guillaume Morance – Executive Chef at Grand Velas Riviera Nayarit

Portions: 2


  • 100g quinoa
  • 100 gr couscous
  • 100 gr brown rice
  • 60 g dates
  • 30 gr basil
  • 30 gr mint or peppermint
  • 10 gr coriander
  • 60 gr cucumber
  • 50 gr red onion
  • 50 gr almonds
  • 50 gr walnuts
  • 2 cloves garlic
  • 30 ml lime juice
  • 30 ml olive oil
  • Salt and pepper to taste


  • Boil the couscous, brown rice and quinoa with a piece of onion and salt in 2 cups of water until dry.
  • Chop the basil, coriander and mint or peppermint.
  • Chop small squared pieces of cucumber and onion.
  • Slice the almond, dates and walnuts.
  • Drain all the seeds and mix them.
  • Put the ingredients together in a bowl, adding the vinaigrette made of lime, olive oil, salt and pepper at the end.

Enjoy it!

Breaded Chicken Breast in Tomato Sauce

“Hello, Carolyn!

Greetings from Puerto Vallarta. I hope you enjoy this recipe as much as I did. Don’t forget to share with us your masterpiece, and I look forward to welcoming you in this paradise to share more exquisite meals! – Sincerely, Isaac Esparza, Executive Chef at Casa Velas.”


  • 2 chicken breasts
  • ¼ onion
  • 1 clove of garlic
  • 1 can of tomatoes
  • 1 can of corn 2 oz. almond flour


  • In a large saucepan, heat oil over medium-high heat, add onions and cook until translucent about two minutes.
  • Add the garlic and cook for another minute.
  • Add the tomatoes and simmer for 15 minutes; smash and mix with a balloon whisk. Taste and adjust seasoning, and add the canned corn.
  • Season the chicken breast with salt and pepper, and cover with the almond flour, pressing to adhere.
  • In a large nonstick large saucepan, heat oil over medium heat and add the chicken breast for 4 or 5 minutes each side; fry until it is golden brown and well cooked.
  • Serve and add the tomatoes and corn sauce over the breaded chicken breast.

Beef tenderloin or chicken breast and artichoke with hummus sandwich



  • 1 tbsp. of mustard
  • 1 ½ tsp. of ground black pepper 
  • 15 oz of beef tenderloin or chicken breast
  • 2 tbsp of canola oil
  • 6 medium Arabic bread or sandwich bread slices
  • Salt to taste
  • Sauteed artichokes
  • Hummus


  • Preheat the oven to 375 °F. Mix the mustard and pepper, and spread the meat or chicken. In a skillet or grill over high heat, heat the oil and seal the meat. Lower the heat and grill the meat on both sides, for 12 minutes or until desired. Add salt to taste. Remove from the fire and let cool.
  • To serve, heat the Arabic bread and open it in half. Cut the meat or chicken breast into thin slices. Spread the hummus on the bottom of the bread and top with two tablespoons of artichokes and three slices of the meat. Then, add a lettuce leaf and two tomato slices. Spread more hummus on top of bread and close.


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Bon appétit!