We are happy to have received your lists of ingredients and contribute to put a smile of those you love with exquisite and easy-to-make culinary creations.

Don’t forget to share pictures or videos of your final result using #BetterTogether and #VelasResorts hashtags on your social media! We would love to witness these moments! And when you visit our resorts, you’ll find a special surprise.

Grilled Chicken Pita  

“Hello, Kelley!

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 go!

– Guillermo Carmona, Executive Chef at Velas Vallarta.

Super yummy and healthy recipe! 

“Reserve it for lunch, I know you will be pleased with bursting flavors in every bite of this homemade pita sandwich!”

Servings: 4

Ingredients for Pita Bread Filling:

  • ½ sliced red onion
  • 1 tbsp. of olive oil 
  • 1 cup of canned chickpeas
  • ¼ cup of lime juice 
  • 4 pc of pita bread 
  • 1 cup greek yogurt 
  • 1 cup arugula (or any other fresh lettuce)
  • 1 sliced tomatoes (or you can use the baby potatoes)
  • 1 medium avocado 
  • Salt and pepper to taste


  • In a mixing bowl combine onions garbanzo beans, olive oil, lemon juice, salt and pepper.
  • Grill pita bread then spread out some yogurt, add the fresh leaves, tomatoes (or baby potatoes), garbanzo beans mixture, some sliced avocado and grilled chicken slices.
  • Serve with Greek yogurt, a squeeze of lemon juice and a sprinkle of black pepper over the top.

Ingredients for grilled chicken:

  • 2 chicken breasts –boneless, skinless– 
  • ½ cup of mayonnaise 
  • 1 garlic clove
  • 2 tbsp. of cajun or paprika
  • Salt and pepper to taste


  • Combine all of the ingredients inside the bowl, marinate overnight or at least 1 hour before.  Grill –high heat– for 6 to 8 minutes on each side.

Pita bread Mexican Torta

“This is a recipe you won’t find anywhere else, so let’s keep it a secret….LOL.”


  • 1 pc. Pita bread 
  • 8 oz Diced and grilled chicken breast
  • 10 oz Pre cooked Baby potatoes ( in wedges) 
  • 5 oz Canola oil
  • 1 oz Butter 
  • 3 oz Green bell peppers
  • 3 oz Grilled red onions
  • 1 oz Mayonnaise
  • 3 oz Fried beans 
  • 1 oz Chopped cilantro 
  • 2 oz Onion
  • Salt and pepper to taste


  • Dice the chicken breast, slice green bell peppers and the red onion. Stir fry therse ingredients with a little bit of canola oil.
  • With the rest of the oil, sauté the pre-cooked baby potato wedges adding the chopped cilantro once the potatoes are ready (this will be the garnish).
  • In the same pan, melt the butter and toast the pre-opened pita bread. Remove it once is crispy.
  • Add mayonnaise to the pita bread and stuff it with hot refried beans, add the chicken mixture and finish it with chopped raw onions.

I’m Mexican, so I will always recommend you to have this with a really nice hot sauce.

Hope you enjoy it! Thank you for writing to us!”

Green lentils and quinoa salad with smoked sardines

Hello Claudia,

Greetings from Grand Velas Los Cabos! My name is Philippe Piel and I am pleased to assist you in putting together a few recipes based on your market list!”


  • 1 cup French green lentils, rinsed and soak for 2 hours before cooking
  • 1 cup quinoa (white, red or black)
  • 3 tbsp extra virgin olive oil
  • 1 lemon juice, or 1 tbsp vinegar
  • 1 clove garlic, minced
  • 1 cup smoked sardine meat (canned or deboned if whole)
  • Salt to taste
  • ¼ tsp black pepper ground


  • Bring 3 cups of water to boil in a saucepan. Add the lentils and ½ teaspoon of the salt. Lower the heat and simmer until tender but firm, about 20 minutes. Drain, place in a large bowl, stir in about a teaspoon of olive oil and set aside.
  • Rinse the quinoa and drain in a mesh
  • In another saucepan, bring 1¾ cups of water to a boil. Add rinsed quinoa and ½ teaspoon of the salt. Cover and bring to a boil. Lower the heat, and cook about 15 minutes, until the liquid is completely absorbed.  Set aside
  • Prep the sardine meat, removing the main bone (depending if you have canned or whole smoked sardines)
  • Mix the olive oil, lemon juice, garlic, salt, and pepper to make a vinaigrette. You can use 1 tbsp of vinegar if no orange juice. You can also use the oil of the sardines if canned, to bring more flavor to the salad.
  • In a mixing bowl, pour over the lentils, quinoa, sardines meat and half of the vinaigrette. Season to taste with salt and pepper. Keep the rest of the vinaigrette on the side for your guest to add on if necessary.

“NOTES: Add on any fresh herbs or vegetables you may have at hand to make this salad even more delicious such as chopped onions, celery, cucumber, spinach leaves, bell pepper, basil, parsley, cilantro, lemon zest, capers, olives.”

Penne pasta with tomato sauce and spicy oyster mushrooms


  • 5 ½ oz of penne pasta
  • 2 tbsp of olive oil
  • 2 garlic cloves, crushed
  • 1 onion, thinly sliced
  • 10 ½ oz oyster mushrooms, thinly sliced
  • Tomato sauce (1 can or jar)
  • Salt and pepper to taste

“NOTE: Add some fresh herbs if available (basil, parsley, cilantro) or dry ones as a substitute.”


  • 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 your pasta is al dente. Strain and reserve.
  • Meanwhile in another pan, heat a little olive oil, garlic and chopped onions. Cooked for few minutes, then add on the oyster mushrooms (well strained), sautée for a couple of minutes and add on the tomato sauce.
  • Toss in the penne pasta, cook a few minutes and season to taste.

NOTE: Again, my recommendation is to add any fresh herbs (or dry) you may have and a bit more of the spicy oil from the mushroom if you wish to add more flavor.

Canned garbanzo and pinto bean salad

“This is a nice base for a great salad where you can play with whatever you have at hand to give it life! Chopped vegetables, canned tuna, fresh herbs, cheese, olives…”.


  • Simply open up both cans, strain well then mix together in a large mixing bowl and add on anything you have at hand!

Bon Appétit and thank you for trusting in Velas Resorts.”

Meat balls with spicy tomato sauce

Hello, Brenda!

Greetings from Grand Velas Los Cabos! My name is Philippe Piel and I am pleased to assist you in putting a few recipes together with your market list.”


  • 1 lb ground beef
  • ½ lb ground sausage meat (if fresh sausage) if not only use beef
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • salt and pepper
  • 1 large egg, beaten
  • 1/2 tbsp. oregano o mix herbs or fresh herbs if available
  • 2 tbsp. extra-virgin olive oil

Ingredients for the sauce:

  • 1 tbsp. olive oil
  • ½ onion, chopped
  • 3 tomatoes, diced
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Chili, chopped thinly or if dry to your taste


  • In a large bowl, use your hands to combine beef, sausage meat, onion, and garlic. Season with salt and pepper, then gently stir in, egg and herbs until just combined. Form mixture into 1″ balls.
  • In a large high-sided skillet over medium heat, heat oil. Working in batches, sear meatballs on all sides to develop a crust. Set meatballs aside.
  • Reduce heat to medium-low, and add olive oil, onion and garlic to skillet. Cook for few minutes until the onions are translucid. Add the diced tomatoes and a little water.
  • Bring to a boil and reduce heat to simmer. Cook for about 20 minutes, when sauce is almost done and to the right consistency add meatballs back to skillet. Cover and simmer until cooked through, about 8 minutes more.

Sautéed chicken breast with chorizo and onion


  • 1 lb chicken breast, cut in julienne
  • ½ lb chorizo, cut in slices in an angle
  • 2 tbsp. olive oil
  • ½ onion, sliced
  • 1 garlic cloves, minced
  • Salt and pepper to taste
  • Dry herbs if available or fresh


  • In a frying pan, heat oil to medium, add chicken breast and chorizo, cook for few minutes to get a little color.
  • Then add onions and garlic. Cook for another few minutes, until golden brown and chicken cooked through.
  • You can serve this with pasta or rice, even add a little tomato sauce or stock if available at home.

Flamenco asparagus

“Hello, Jorge

Greetings from Grand Velas Los Cabos! My name is Philippe Piel and I am pleased to assist you in putting a few recipes together with your market list.”

Portions: 4


  • 30 oz. of asparagus
  • 4 boiled eggs
  • 1 bunch of parsley
  • 7 oz. of butter
  • Salt and black pepper


  • Cook asparagus in boiling water with salt for 3 to 4 minutes. If you wish a bold flavor, then sautée asparagus a bit before serving.
  • Brown the butter.
  • Cut eggs in halves and add the butter.
  • To serve, place asparagus with egg halves on top. Season with salt and pepper, and garnish with a bit of parsley.
  • Add more butter on top for more flavor.

Spaghetti a la Puttanesca


  • 10 ½ oz of spaghetti
  • Extra virgin of olive oil
  • 1 garlic clove
  • 2 oz od capers
  • 2 pcs. of anchovies
  • 2 oz of green olives
  • 2 oz of black olives
  • Oregano
  • 33 fl oz of tomato paste
  • 1 peperoncino or serrano chili


  • Boil water in a large cooking pot. Add a pinch of salt. Add the pasta, stir well and cook for about 8 to 10 minutes until your pasta is al dente. Strain and reserve.
  • On a separate pan, heat oil and add the anchovies.
  • Añade el ajo, las aceitunas, las alcaparras y el peperoncino.
  • Fry at medium heat.
  • Add tomato pasta and let it cook for 5 minutes. Season to taste.
  • Add pasta.
  • Then add oregano and stir fry for a minute.
  • Serve and garnish with sprinkled fresh parsley.


Apple and beetroot roses

Portions: 4

Ingredients :

  • 1 red or green apple
  • 1 cooked beetroot
  • 7 oz of buttermilk
  • White wine vinegar
  • The juice of 1 lime
  • 2 oz of cream cheese
  • Black pepper and salt


  • Cut apple and beetroot in this slices
  • Cut slices in halves (half moons).
  • Season with vinegar, salt and pepper.
  • Line up the slices, interlayer one slice of apple, one of beetroot.
  • Swirl the line starting from left to right, to form a rose.
  • To serve, add the cream cheese and top with the rose.
  • Mix the buttermilk with a pinch of salt and pepper, lemon juice and add to the top.

Bon Appétit!

Taco shells filled with black beans purée 

“Dear Susan,

Greetings from Puerto Vallarta! My name is Isaac Esparza, Executive Chef at Casa Velas. It was a pleasure to create this recipe for you. Don’t forget to share your masterpiece with us. Enjoy!


  • 1 pack of tofu
  • 1  avocado
  • 1 pc. of canned black beans
  • 1 pc. yellow bell pepper
  • 1 tomato cut in dices
  • Taco shells


  • Cut the avocado and tofu in small cubes, mix with salt, pepper and any other seasoning of your choice.
  • Cut the yellow pepper in julienne.        
  • A suggestion for black beans purée: if canned purée cannot be found, you can process cooked beans in a blender.
  • On a pan, heat the purée and fill the taco shells.
  • Mix the tofu, tomatoes and avocado, and top your taco.
  • Garnish with red or yellow bell pepper julienne. Note: you can add chopped fresh onion.

Pasta with chicken, broccoli, and garlic

“Hello, Jen!

Greetings from Grand Velas Los Cabos! My name is Philippe Piel, and I am pleased to assist you in putting a few recipes together with your market list.”


  • 5 oz of penne pasta
  • 2 tbsp. of olive oil
  • 2 pz. garlic cloves, crushed
  • 1 pz. onion, thinly sliced
  • 10½ oz of chicken breast, cut in halves, then in julienne
  • 7 oz of broccoli florets, blanched in boiling water 30 seconds
  • Salt and pepper to taste

Note: add on fresh herbs if available (basil, parsley, cilantro) or dry herbs as a substitute, and a bit of butter or white wine or cream if available.


  • Bring water to a boil in a large saucepan. When boiling as salt and little olive oil. Add the pasta, stir well and cooked for about 8 to 10 minutes until your pasta is al dente. Strain and reserve.
  • Meanwhile in another pan, heat a little olive oil, sautée the chicken breast with garlic and chopped onions. Cooked for few minutes until nice and golden brown.
  • Add the pasta and stir well. Add a little butter or white wine or cream (if available) or olive oil instead, will be just fine. Make sure the chicken is well cooked and season to taste with salt and pepper.

Note: Add on any fresh herbs (or dry) you may have!

Sautéed chicken breast with sweet potatoes and asparagus


  • 4 pz. chicken breast
  • 2 tbsp. olive oil
  • 1 garlic clove, minced
  • ½ onion, thinly sliced
  • 3 pz. of sweet potatoes, peeled, cut in chunks
  • 1 bunch of asparagus
  • 2 tbsp. of butter
  • Salt and pepper to taste

Note: add on fresh herbs if available (basil, parsley, oregano…) or dry ones as substitute.


  • Season your chicken breast with salt and pepper, little olive oil and dry herbs if available.
  • Meanwhile in another pan, heat a little olive oil, add your chicken breasts, with garlic and chopped onions as well as the chunks of sweet potatoes. Cooked for few minutes until nice and golden brown on one side, then turn over. When almost done, remove from the heat, cover up and let it finish off so it will be nicely done and juicy, not too dry.
  • Keep the juice for the sauce, which is a reduction with a little of butter and/or mustard and let it thicken a bit. Do not boil, just simmer to incorporate the butter and/or mustard.
  • If the potatoes are not cooked enough, remove the chicken breasts in a bowl and keep aside while you finish to cook off the potatoes.
  • To cook the asparagus, bring water to a boil in a saucepan. When boiling add a bit of salt. Add the asparagus and cook for 1 minute and shock in ice water or flat on a plate.
  • When all is ready and hot, plate up and add the juice reduction.

Serve and bon appétit!”

Tuna & mango Mexican style “tiradito”

“Dear Suri,

Greetings from Velas Vallarta. My name is Memo Carmona and it is with great pleasure that I share with you two recipes that are very easy to fix. So let’s do this!

A healthy but tasty recipe to bright on your day!”

Portions: 4


  • 16 oz. raw tuna (you can also use canned tuna however we recommend a raw tuna steak)
  • 4 oz. fresh mango slices
  • ½ sliced red onion
  • 2 tbsp. olive oil
  • 7 fl oz. of lime juice
  • 3 fl oz. of soy sauce
  • 1 fl oz. of apple cider vinegar
  • 1 oz. of minced ginger
  • ½ pc. of cucumber
  • 1 oz. of sliced serrano pepper (in case you like spicy food)
  • Salt and pepper to taste


  • Let’s begin with the sauce: gently stir with a whisk olive oil, lime juice, soy sauce, apple cider vinegar and the minced ginger.
  • Cut the tuna steaks over thin slices and place it over the serving plate and alternate with slices of fresh mango between each tuna slice.  You can use canned mango: blend it and use it as an extra fresh sauce.
  • Cover the tuna and mango slices with a nice portion of the sauce and let it soak for a few minutes.
  • Before serving add thin slices of raw red onions, cucumber and if you like spicy food, add some bits of serrano pepper.

Hope you like it.
Buen Provecho and thank you for trusting Velas Resorts.

Mexican fajitas with red sauce and avocado

Hello, Carey!

My name is José Alberto Méndez, from Frida Restaurant at Grand Velas Riviera Nayarit, and today I share a traditional Mexican fajitas recipe with you. I hope you enjoy it.”

Ingredients for the fajitas:

  • 7 oz. of smoked sausage
  • 3 oz. of red onion
  • 2 oz. of green bell pepper
  • 2 oz. of red bell pepper
  • 3 oz. of mushrooms


  • Cut the vegetables into long strips and the sausage into medium pieces.
  • In a pan with hot oil add the onion and sausage until golden brown.
  • Add the mushrooms and peppers and cook until smooth.
  • Do not forget to season well with salt and pepper, if you have any other type of protein such as beef or poultry, you can cut them into strips and add them at the same time as the sausage.

Ingredients for red sauce:

  • 2 pcs. of tomato
  • 100 gr of onion
  • 100 gr jalapeño pepper
  • 60 gr of coriander
  • 2 cloves of garlic
  • 200 gr of avocado
  • 1 can of dark beer


  • Take the tomato, onions and jalapeño pepper to the oven and bake at 375°F
  • When vegetables get a bit burned on top, not brown, remove and add carefully, a can of dark beer and return to the oven for 5 minutes.
  • Remove from the oven and mix on a blender with coriander, salt and pepper.
  • Serve it in a sauceboat, add the diced avocado, and stir slowly.

Your fajitas go perfectly with corn or flour tortillas. Buen provecho!”

Chicken with spicy citrus butter and Spring spaguetti

“Dear Isabel,

“Thank you for the list you sent over. I am happy to help you with a delicious recipe to cook at home. Please find this delicious recipe, which I am sure you will find very practical.

Hope you enjoy it and let me take a look at your photos when you cook it at home.”

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

Ingredients for the chicken:

  • Drumstick and thigh
  • Olive oil
  • Salt to taste


  • Bake the chicken at 400°F with a little olive oil and salt, until well cooked.

Ingredients for Spring spaghetti:

  • 2 oz of spaghetti
  • ½ oz of carrot
  • ½ oz of broccoli
  • ½ oz of cauliflower
  • ½ oz of potatoes
  • ½ oz tomato diced 1cm x 1cm cubes
  • Basil
  • Olive oil


  • Cook the spaghetti in salted water for 8-10 minutes.
  • Cut the broccoli and cauliflower into small pieces.
  • Cut the potato and carrot into 1 cm x 1 cm cubes
  • Cook the vegetables separately in salted water.
  • When pasta and vegetables are cooked, mix together with olive oil, chopped tomato, and whole basil leaves.

Ingredients for the citrus sauce:

  • ½ fl oz of lemon juice
  • ½ fl oz of orange juice
  • 1 serrano pepper
  • 2 oz of butter cut in chunks


  • Reduce the lemon and orange juice over low heat, until obtaining 1/3 of the original amount.
  • Add the finely chopped serrano pepper.
  • Gradually combine the butter (chilled) to the reduction without removing from the heat, and beat continuously with a wire whisk.
  • Take care that the sauce is not overheated, or it could loose consistency.
  • Add salt.

¡Buen provecho!

Shrimps in creamy lemon sauce

“Hello, Stephen!

I am Denisse, chef at Piaf restaurant in Grand Velas Riviera Nayarit. It is my pleasure to share this recipe with you according to the ingredients you have at home. You can make in two ways, either just the shrimp in lemon sauce or pasta in lemon sauce and shrimps. I share two cooking styles for asparagus as well. I hope you enjoy cooking and sharing with your family.

Bon appétit and greetings from beautiful Riviera Nayarit!”


  • 12 pcs. of shrimp
  • 13 ½ fl oz of cream
  • 3 fl oz of white wine
  • 10 pcs. of asparagus
  • 1 pc. of lemon (zest and juice)
  • 1 pc. of minced garlic
  • ¼ of onion or shallot minced
  • Salt and pepper to taste
  • 2 tbsp. of butter or olive oil
  • Pasta (optional)


  • Clean the shrimp by removing the vein and the shell if there is one and leaving only the tail.
  • Season with salt and pepper and add a few drops of lemon juice, reserve.
  • In a frying pan over medium heat add the butter or olive oil (you can also use both), let the butter melt but be careful not to burn it, add the shrimp to just seal them on both sides and remove to a plate.
  • In the same frying pan where we seal the shrimp add the onion or shallot and fry without letting it brown. Add the garlic and fry until translucent and add the white wine. Move with a spatula to remove the solids and reduce the wine by half.
  • Add the cream, bring it to a boil, put on low heat and let it reduce a little to get a slightly thick consistency.
  • Add the lemon juice and the previously sealed shrimp, let them finish cooking and rectify the seasoning, you can add more salt and/or pepper to taste.
  • Add a pinch of lemon zest to give them a more fresh and citric touch.
  • For the asparagus, wash and rinse. Cut about 1 inch from the stem. You can prepare them in two ways:
  • 1. Poach them in boiling water with a little salt for about 30 seconds and go to a bowl with water and ice to stop cooking and set the color green. Sauté them in a pan with a little butter / olive oil, salt and pepper.
  • 2. Season them and add olive oil. Roast them in a hot pan. You can add at the end a little lemon zest (optional).
  • Shrimps are served with the sauce on a plate and accompanied with the asparagus; you can also cook some white rice to complement.

A twist: You can also cook a little pasta that we have in our pantry and add it to the sauce with shrimp, let the pasta absorb the sauce and take flavor. Cut the tips of the asparagus and cut the stem into thin slices and add it to the pasta, they will cook with the same heat. If you wish, you can grate some cheese to taste.

Mexican northern discada

“Dear Daniel,

My name is Memo Carmona, Executive chef at Velas Vallarta, and I have received your list of ingredients. I want to share a traditional, tasty recipe from my home state, Tamaulipas, Mexico. I am sure you will love to make it on BBQ Sundays. I also recommend that you take a look to recipe #15, as it fits perfectly with other ingredients on your list. Let’s fire up the skillet!”

Portions: 6-8


  • 1 lb of beefsteak
  • 1 lb of chicken breast
  • ½ lb of shrimp
  • 2 oz olive oil
  • 2 oz minced garlic
  • ½ lb red onions
  • 5 oz red bell pepper
  • 5 oz green bell pepper
  • 5 oz yellow bell pepper
  • 4 oz fresh cilantro
  • 7 oz Manchego cheese
  • 7 oz Oaxaca cheese
  • Tortillas (either corn or flour)
  • Salt and pepper to taste


  • Dice the chicken breast and the beefsteak and reserve.
  • Slice the red onions and bell peppers and chop the cilantro, also reserve.
  • This recipe is usually made on a round big pan with charcoal or wood fire. However, we can switch it for a large house pan or even a paella pan. Pour some olive oil over high heat.
  • Adding ingredients in this order: garlic, red onions, bell peppers, chicken breast, beefsteak and shrimp. Give a lapse of 2 to 4 minutes between ingredients (depending on the amount and the heat).
  • Lower the heat and mix ingredients well, stirring very slow and constantly.
  • Turn off the heat, add salt and pepper to taste, and include the cheeses and freshly chopped cilantro.
  • Serve with warm tortillas (flour or corn).

To make it even more flavorful you can add chorizo (Mexican sausage), sausage links and –my absolute favorite– bacon.

Let’s taco! Hope you enjoy it!”

Pescadillas stuffing

“Hi, Arturo!

I share a recipe that I personally like very much. I hope you enjoy these pescadillas as much as the cooking process!

Buen provecho!

– Mario López, Executive Chef at Grand Velas Riviera Maya

Servings: 10


For the base sauce:

  •          3½ oz chorizo ​​cut into slices
  •          1 tbsp. Of olive oil
  •          4 pcs. tomato cut into quarters
  •          1 clove garlic, minced
  •          ¼ pc. ce chopped white onion
  •          1 tbsp. marinated chipotle peppers or pickled jalapeños
  •          Salt to taste

For the fish:

  •          2 tbsp. of olive oil
  •          2 garlic cloves cut into sheets
  •          12 oz of white fish fillet cut into 1 cm cubes
  •          ¼ cup white wine (optional)
  •          Salt to taste

For the vinaigrette (optional):

  •          ½ pz lime (juice only)
  •          3 tbsp. of olive oil
  •          1 tsp. Tabasco sauce
  •          Salt to taste


For the base sauce

  •          On a saucepan over medium heat add the olive oil and cook the chorizo until the fat begins to melt.
  •          Add the garlic and onion and sauté.
  •          Add the tomatoes and cook for 5 to 8 minutes over low heat, stirring constantly to make sure the mix doesn’t stick. Once the tomato is well cooked, add chilies to your taste. Set aside. When mixture is at room temperature, blend to get a puree. Season to taste and reserve.

For the fish

  •          In a frying pan add the olive oil and garlic and place the the pan over medium heat, when the oil begins to bubble around the garlic, add the fish diced. Slow cook for 7 to 10 minutes.
  •          Add the white wine (optional) until entirely evaporated, add the room to taste and without removing from the heat, bathe the fish with the previously prepared base sauce.
  •          With the help of a spatula, shred the fish and reduce sauce gradually until obtaining the consistency of a thick stew. Remove from heat and reserve.

For the vinaigrette

  • Mix the lemon juice with the tabasco sauce and salt to taste. Add the olive oil and mix. Set aside.

Notes: Serve over hot tortillas, or make pescadillas by folding the tortilla and closing with the help of some toothpicks. Fry in abundant oil, or serve directly on toasts accompanied by the vinaigrette (you can substitute it for lemon juice) and top with sliced ​​lettuce.

Venison burger

“Hi, Michele!

Today I share a recipe inspired in the ingredient you shared: ground venison. Hope you enjoy it as much as I did creating it specially for you. Please share pictures of the final dish. I would love to see how it comes for you.

Buen provecho.”

– Mario López, Executive Chef at Grand Velas Riviera Maya

Portions: 4

  • 2 tablespoons unsalted butter
  • ½ red onion, finely chopped (2 ½ oz aprox)
  • ½ cup of dry red wine
  • 1 tsp. of finely choped fresh thyme
  • 2 lb coarsely ground venison, chilled
  • Freshly ground black pepper
  • 2 tbsp. olive oil
  • Sea salt
  • 1 large, unpeeled tart apple, cored and cut into ¼-inch-thick round
  • 2 tbsp. of brown sugar for sprinkling
  • 4 buns (you can choose focaccia buns)
  • 4 slices Gruyere cheese (6 oz aprox)
  • 2 large handfuls watercress and/or sprouts
  • 1 large, ripe tomato, thinly sliced (optional)
  • In a medium sauté pan, melt 1 tablespoon of butter over medium heat. Add the onion and stir and cook until translucent, about 5 minutes. Add the wine and thyme, bring to a boil, and cook until nearly dry, about 10 minutes. Let onion cool to room temperature. It can also be cooked a day ahead, covered, and refrigerated.
  • With the help of your hands, gently knead the meat in a large bowl with the onion and ½ tablespoons pepper. Handling lightly to keep the texture light and juicy, divide the meat into 4 evenly sized patties about 1 inch thick. The burgers can be shaped and refrigerated, covered, for several hours or overnight.
  • Heat the olive oil in a large skillet or grill pan over medium-high heat. You can also set medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.
  • Cook the burgers in the skillet, turning once or twice, for 7 to 10 minutes for medium rare. Do not press down the patties. With a large spoon, spread the melted fact over the patties. (You can also preheat the oven to 450°F and cook the burgers on top of the stove until brown on both sides). To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.
  • While the burgers cook, melt the remaining 1 tablespoon butter and brush the apple slices on both sides. Place them in a sauté pan over medium heat or on the perimeter of the grill to cook slowly. You want them to get tender but not fall apart. After about 1 minute, turn the slices and sprinkle them lightly with brown sugar. Cook for another minute, turn, and sprinkle with sugar again. Turn, cook for another minute, and then immediately remove the slices to a plate. Cut the slices in half.
  • When the burgers are about half cooked, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted. Or toast them on the outer perimeter of the grill rack.
  • For the last minute or two of cooking, top each burger with a slice of cheese until melt. Then remove them to a warm platter, sprinkle with pepper, keep warm, and let rest for several minutes before serving.
  • To serve, place an apple slice on the burger bun, top with watercress, tomato slices optional and venison burger.

¡Buen provecho!

Turkey Bolognese sauce and spinach

“Hello, Brenda!

Sending my best wishes from Grand Velas Los Cabos! I am Philippe Piel and it is my pleasure to help you with a recipe based on the list you kindly sent.

This bolognese matches perfectly with any pasta you have at home, or even with rice and melted cheese. Hope you enjoy it!”


  • 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 handful of baby spinach or chopped spinach leaves

Note: You can create a lasagna 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 min to 1 hour.
  • Occasionally check if you need to add a little liquid if it get to dry and not cook enough yet.
  • Toss in the spinach and cook few minutes
  • 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 meatballs with frozen vegetables

“Hello Donna,

Greetings from Grand Velas Los Cabos! My name is Philippe Piel, and I am pleased to assist you in putting together a few recipes based on your market list!


  • 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. of dry herbs
  • 2 tbsp. of olive oil
  • 1 pc. of small onion, diced
  • 1 can of tomato sauce, if whole tomato you can blend it quick in the mixer or food processor
  • 1 pc. bay leaf, dry
  • Salt and pepper


  • 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 1-inch little balls 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.
  • Sauté your frozen vegetables in a pan with a bit of olive oil, add salt and pepper. After few minutes, add in a cup of chicken stock, reduce heat and simmer for few minutes until the vegetables are cooked.
  • Serve with basmati rice!

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!


Quinoa salad with capers

“Hi, Cristina!

Greetings from Grand Velas Los Cabos! My name is Philippe Piel, Executive Chef at Grand Velas in this beautiful paradise, and I am pleased to share with you a recipe based on your market list!

Buen provecho!”


  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups water
  • 1 can sardines, drain and cleaned (removed the bones if any)
  • ½ can/small bottle capers, drained
  • ¼ cup olive oil
  • ¼ cup lemon juice or 1 tbsp red wine vinegar
  • 1 clove garlic, pressed or minced
  • Fine sea salt and black ground pepper to taste


  • To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then lower the heat to maintain a gentle simmer for about 5 minutes until almost all the water has been absorbed. Remove from heat, cover, and let rest for 5 minutes, to give it time to fluff up.
  • In a large serving bowl, combine the sardines, capers and any chopped or diced vegetables you have (cucumber, bell pepper, onion, celery sticks and fresh herbs like parsley, basil or cilantro). Set aside.
  • In a small bowl, combine the olive oil, lemon juice or vinegar, garlic and salt. Whisk until blended, then set aside.
  • Once the quinoa is at room temperature, add the sardine mix and drizzle some of the dressing on top. Toss well, season to taste with black pepper and salt.
  • Let the salad rest for 5 to 10 minutes before serving.
  • This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

Spaghetti with sardines, capers and tomato sauce


  • 150 g spaghetti or any pasta you like
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 can marinara tomato sauce
  • 2 can sardine meat, deboned
  • ½ jar capers
  • Salt and pepper to taste

NOTE: Add fresh herbs if available (basil, parsley, cilantro) as well as vegetables (broccoli, spinach, mushrooms or other seafood like shrimp or mussels.


  • Bring water to a boil in a large saucepan. When boiling as salt and little olive oil. Add the pasta, stir well and cooked for about 8 to 10 minutes until your pasta is al dente. Strain and reserve.
  • Meanwhile in another pan, heat the marinara sauce, add the chopped garlic, sardine meat and capers as well as any other ingredients you wish to add (if vegetables you may have to blanch them first in salted boiling water for 1 minutes or 2).
  • Add the pasta and stir well.

Note: Add on any fresh herbs (or dry) you may have!

Clafoutis (dessert)


  • 200 g almond powder (or whole almonds processed in the blender or food processor)
  • 30 g white flour
  • 200 g milk (regular but you may use almond or soy)
  • 150 g sugar, white or raw
  • 4 pcs eggs
  • 150 g plain yogurt or crème fraiche or sour cream
  • 50 g butter, melted but not brown
  • 1 pinch of salt

NOTE: This recipe is the base of the clafoutis so you can add 1 cup of dry raisins, cherries, pitted prunes, sautéed apples in chunks, bananas, pineapple, fresh or canned fruits, cranberries according to your choice.


  • Pre-heat your oven at 350°F or 180°C.
  • Brush your baking mold with butter and coat with sugar. Remove the excess by taping the mold upside down.
  • In a bowl, mix the almond powder with the flour and milk. Reserve.
  • In another bowl mix well the eggs and sugar. Then add on the yogurt and melted butter.
  • Combine both mixtures and stir well. You can add some flavor like vanilla extract, Ggrand Marnier, rum or amaretto
  • Pour half the mix in your mold then add on your garnish nicely and evenly, then pour the rest of the mix.
  • Bake for 40 minutes until nice and golden brown and the mix is cooked, but not dry. Serve warm with vanilla ice cream!

Bon Appétit and thank you for trusting us!

Thai Red Curry with Egg (For 4 people)

“Hello, Olga!

Greetings from Grand Velas Los Cabos! My name is Philippe Piel, and I’m pleased to assist you in putting together a recipe based on your market list!”


  • ½ cup red curry paste
  • 1 cup water, vegetable or chicken stock (according to preference)
  • 1 cup coconut milk
  • Basil leaves
  • A little piece of fresh ginger or galangal
  • A stick of lemongrass
  • 4 eggs
  • 2 cups spinach
  • ¼ onion
  • 2 cloves of garlic
  • 1 cup any other vegetable (according to preference)
  • Salt


  • In a hot saucepan, add vegetable oil. Start by adding chopped onion and garlic, then add ginger slices and slightly crushed lemongrass to flavor, and stir.
  • Then, add the curry paste with a bit of the broth or water, the coconut milk, and any other grated vegetables if desired.
  • Boil and rectify the seasoning. Break and carefully add the eggs one by one to poached in the curry (or you can use hard-boiled eggs, peeled). Let cook for a few minutes. Turn off and add the spinach at the end.
  • Serve hot in a bowl; you can add lemon juice to taste. I recommend accompanying it with steamed jasmine rice or any type of rice.

Bon Appétit!

Neapolitan Chicken Milanese

(For 4 people)

Hello, Carol!

Greetings from Grand Velas Los Cabos! My name is Philippe Piel, and I’m pleased to assist you in putting together a recipe based on your market list!”

Ingredients for the sauce:

  • 2 lb diced tomatoes
  • 3 ea garlic cloves
  • Half onion diced
  • 8 ea basil leaves
  • Salt and pepper 


  • In a hot saucepan pour olive oil, add the onion and a pinch of salt. Then, add the garlic and cook until translucent.
  • Immediately after, add the tomato and another pinch of salt. It is important to season during the whole process, also this helps the tomato to get its juices out. You can add a little water or chicken broth if necessary.
  • Lower the heat and simmer, add the basil and pepper to taste and cover. Let cook for 20 more minutes, rectify seasoning and turn off the fire. Reserve.

Ingredients for the Chicken Milanese:

  • 4 ea pieces of chicken breast (4 oz. each) opened in butterfly, cut and flattened
  • 3 tbsp. flour (necessary amount)
  • 3 ea eggs
  • 2 cups Panko crumbs (necessary amount)
  • 1 cup mozzarella cheese, grated or sliced
  • Salt and pepper


  • Place the flour, eggs, and Panko in 3 different containers. Season the butterflied chicken breasts with salt and pepper. To begin the breading process, pass the chicken breast first in the flour, then in the beaten egg and finally the Panko. Remove the excess of bread, shaking them a bit, then reserve.
  • In a frying pan with enough oil —not too hot as you don’t want to get too many colors to fast— carefully place the Milanese. Fry on one side and turn over when it gets golden brown. Once ready and cooked, remove from the oil and place on an absorbent paper towel.
  • Serve very hot, partially covered with the tomato sauce and add the mozzarella cheese on top to gratin.

“I recommend accompanying it with vegetables, salad or pasta, and a glass of red wine. Bon appétit!”

Kale salad with salmon and dates

Hello Nicole!

Thank you so much for letting us know what’s in your pantry.

It is such a pleasure to send this exquisite recipe by chef Guillaume Morance, at Grand Velas Riviera Nayarit, created just for you.

Feel free to share it on your social media channels to help friends expand their recipe book! We will be delighted to see some pictures and videos of your cooking time, so please use the hashtags #BetterTogether and #VelasResorts when sharing.

We hope you enjoy it!

Servings: 4 


  • 9 oz kale
  • 5 oz rice
  • Dates
  • 10½ oz salmon
  • 3 tsp. sesame oil
  • 1 tsp. soy sauce
  • 2 tsp. lemon juice


  • Poach the salmon for 2 min in simmering salty water. Retire and shred in small pieces.
  • Cook the rice in salted water and drain.
  • Cut the dates in small sticks and put them in the oven until crunchy.
  • For the vinaigrette mix together the sesame oil, lemon juice and the soy sauce.
  • Mix the kale, the rice and the vinaigrette together in a bowl
  • Top with the cooked salmon and the crispy dates. 

Hope you enjoy it!!!

Chilaquiles Grand Velas


Hello, Karen!

We share our Grand Velas Riviera Nayarit chilaquiles recipe with you as you requested! We hope you enjoyed them as much as you did in our resort.


For the red sauce:

  • 17 ½ oz. tomato (cut in halves)
  • 1 “serrano” chili
  • 2 small white onions (chopped into quarters)
  • 4 garlic cloves
  • 4 “guajillo” chilies
  • 34 fl. oz. (1 L) water
  • Salt to taste
  • 1 ½ oz. coriander
  • 2 ½ fl. oz. vegetable oil

For the green sauce:

  • 17 ½ oz. green tomatoes (chopped in halves)
  • 3 “serrano” chilies
  • 2 small white onions (chopped into quarters)
  • 2 garlic cloves
  • 34 fl. oz. (1 L) water
  • Salt to taste
  • 1 ½ oz. coriander
  • 1 “poblano” chili

For the “totopos” (corn chips):

  • 12 corn tortillas
  • 17 fl. oz. vegetable oil (for frying)


For the red sauce:

  • Remove the seeds of the guajillo chili, and place it in a pot with the rest of the ingredients (except the oil, salt, and coriander). Let boil approx. 15 minutes. Reserve to cool down.
  • Add the chilies and tomatoes to the blender and mix them with ⅓ part of water; add the coriander and salt.
  • In another pot, add the oil and when it is hot, carefully pour the previous preparation. Let boil for 3 minutes. Rectify season, and add salt if necessary.

For the green sauce:

  • Remove the seeds of the poblano chili and place it in a pot with the rest of the ingredients (except the salt and coriander). Let boil approx. 15 minutes. Reserve to cool down.
  • Add the chilies and tomatoes to the blender and mix them with ⅓ part of water; add coriander and salt.
  • Rectify the season. If it’s a little acid, add a pinch of sugar.

For the “totopos” (corn chips):

  • Cut the tortillas in triangles or squares. Put them in hot oil and let it fry.
  • Carefully take the tortillas out when they have a nice golden brown color.
  • Absorb the excess of oil with paper towels.
  • To make chilaquiles, you just pour the sauce (preheated) of your choice over the totopos, and top with sour cream, finely sliced onion, shredded cheese, and coriander leaves for decoration.

“Enfrijoladas” with chicken


  • 300 g. Black bean
  • 1 pc chicken breast
  • 2 cloves garlic
  • 2 tsp. salt
  • 3 fl oz cream
  • 5-6 corn tortillas (preferably warm and fresh)


  • 1 tbsp. cream
  • ¼ oz grated panela cheese
  • ½ pc avocado, sliced


For the beans

  • Soak the beans 2 hours before cooking, in salted water (1 tbsp, of salt)
  • Drain and cook for 30-40 minutes in a pressure cooker with enough water to cover the beans adding the onion and a clove of garlic.
  • Turn the heat off and wait some minutes before opening the lid to rectify the cooking. Beans should be soft after the cooking process. Reserve.

For the chicken

  • Cook the chicken breast for about 20-25 minutes, in a pot with water and garlic. Rectify the cooking process with a fork and remove from heat.
  • Drain and let the chicken cool off in a separate container. Reserve the chicken broth.

For the enfrijoladas

  • Make a beans puree on a blender, along with the broth. Preferably divide in two or three parts.
  • Add the cream and the onion and garlic you cooked the beans with.
  • Fry the sauce on a pan or skillet for about 5 minutes to allow the liquid to thicken.  Add salt, turn off and reserve.
  • Warm the tortillas and fill with chicken. Fold and put on a plate.
  • Pour the bean sauce over the filled tortillas so that they are well covered.
  • Add a tablespoon of cream as decoration, the grated cheese and the avocado slices and serve.

Sweet Corn Tamale



  • 20 ears of fresh corn
  • 100 green corn husks
  • 200 g of sugar (a little less than one cup)
  • 500 g butter (about 4 sticks)
  • 2 tablespoons yeast
  • 1 tablespoon salt


  • Cut the corn off the cob, blend the grains, and set aside.
  • In a separate bowl, mix the sugar, butter, yeast, and salt. Combine the two mixtures to form a smooth paste.
  • Add two tablespoons of the paste to the corn husk and cover with another husk, folding the edges in to form the tamales.
  • Place in a steamer and cook for 75 minutes over medium heat. Enjoy!

Huevos Motuleños



  • 2 tbsp. of vegetable oil
  • 2 tortillas
  • 2 tbsp. of Yucatecan black beans puree
  • 1 or 2 large eggs
  • ½ cup of Yucatecan tomato sauce
  • 1 tbsp. of ham chopped
  • 1 tbsp. of cooked peas
  • ½ tbsp. of dry cheese grated


  • Heat the oil in a pan and fry the tortillas lightly on both sides. They should not be crunchy.
  • Let the excess of oil drain and set aside on a warm plate.
  • Cover one of the tortillas with a thick layer of bean puree.
  • In the same oil, fry the eggs and serve on top of the beans.
  • Cover the egg with the second tortilla.
  • Pour sauce on top, sprinkle with the ham, peas, and cheese, and serve.

Northern Mexican Flour Tortillas



  • 1 lb. of flour —preferably for bread
  • ½ cup of vegetable lard softened
  • 1 level tbsp. of salt
  • 1 cup of warm water


  • Place the flour on a plain surface, add the vegetable lard, and mix with your hands.
  • Dissolve the salt in warm water and add the mixture slowly to the dough, to check how much water is absorbed.
  • Using a plastic spatula, collect all the remaining flour and mix it with the rest of the dough. Work the dough until getting a sticky paste (approximately 2 minutes in the mixer or 4 minutes by hand).
  • Divide the dough into 10 equal parts –about 3 ounces each– and form balls of about 2 inches in diameter each.
  • Cover them with a greased plastic wrap and let them rest for at least 20 minutes and up to 2 hours.
  • Heat a comal or an ungreased griddle over medium heat.
  • Flatten one of the balls on a lightly floured surface and roll it out with a rolling pin to form a 6-inches circle. You can choose the thickness and size by rolling the dough out like a pizza of about 15 inches in diameter.
  • Very carefully, place the tortilla on the hot griddle, it should sizzle if the heat is right.
  • The dough will become opaque and the bottom will start to show slightly browned patches.
  • Turn the tortilla over and cook the other side. Please note that the entire process should take less than half a minute.
  • Do not overcook the tortilla or it will become hard instead of being soft and manageable.
  • As soon as one tortilla is ready, stack it with the others and wrap them in a cloth.

Buen provecho and thank you for trusting Velas Resorts!

We have many surprises for our Social Media followers! We invite you to share a video or photos (or both) with the best moments of this cooking time. Don’t forget to use the #BetterTogether and #VelasResorts hashtags and show us who helped you to chop the ingredients or how you served it. We want to see you in action!

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