Puerto Vallarta’s Velas Vallarta resort shares the recipe for its Cucumber & Habanero Chili Margarita. To complement the drink, Executive Chef Guillermo Carmona offers some recipes from the resort’s Foodies Cantina, a restaurant inspired by a typical Mexican cantina’s food and drinks. Influenced by the city of Vallarta, the Smoked Marlin “La Tia” pays tribute to the fishermen who sail daily to earn their living. They explore the wonders of the Pacific Ocean and the beautiful landscapes from their boats. Perfumed with touches of Oaxaqueño mezcal, the Magret al Mezcal Amores pays homage to the farmers of the Mexican states of Oaxaca, Guerrero and Durango with fresh and fruity textures.

Cucumber & Habanero Chili Margarita

Serves 4

Ingredients:

8 oz    Tequila

4 oz    Cointreau

2 oz    Simple syrup

Pinch  Tajin Chili (can substitute course sea salt)

Pinch   Salt

10      Lime wedges

½       Cucumber

½       Habanero Chili

4 C     Ice

 

Method:

Wash all fresh ingredients, peel the cucumber and remove the seeds. Cut the Habanero Chili in half, removing the seeds. Squeeze the limes to make a fresh juice. Mix the ingredients with ice and blend until forming a frozen drink. Rim a glass with salt and Tajin chili, fill with frozen Margarita and enjoy its refreshing taste.​

Smoked Marlin “La Tia”

Serves 1

Ingredients:

5 oz       Smoked Marlin (can substitute fresh yellowfin tuna)

4 tbs     finely chopped onion

2 tsp     finely chopped garlic

4 tbs     finely chopped tomatoes

2 tsp     Chopped cilantro

4 tbs     Olive oil

2 tsp     Cucumber in strips

Salt and pepper to taste

Aguachile soy sauce:

4 tbs     Soy sauce

2 tsp     Lemon juice

4 tsp     Water

Squid ink

Method:

Sauté the marlin in the onion, garlic, tomato, cilantro and the olive oil. Remove and chill. Make a thin belt of cucumber in a circle. Place the chilled marlin in the center. Add the aguachile soy sauce on side.

Magret al Mezcal Amores

Serves 1

Ingredients:

2             Duck breast

½ C       Mezcal Amores

¾ C       Fruit Combo (blackberry, raspberries andstrawberries)

¼ C       Candied carrots

¼ C       Freeze dried raspberries and figs

Salt and pepper to taste

Method:

Marinate the duck breast in Mezcal Amores. Puree the candied carrot and berries. Grill the duck for 5 minutes on skin side and then finish off in a convection oven for 15 minutes. Plate the duck and top with sauce and freeze dried fruits.