3 Resort Recipes to Spice Up Your Day

In Dine, Los Cabos by Suzanne Koch

Do you need to whip up some fast and tasty creations for a holiday party your hosting? Maybe you need a mid-afternoon snack to get you through the work day. Or maybe, you simply want to kick back and devour a whole bag of chips. No matter the occasion, we couldn’t help but share these decadent recipes. The recipes are complements of one of our favorites, Esperanza, An Auberge Resort and are the actual recipes used throughout the resort! So whether you’re craving a much-missed bowl of guacamole from your summer trip or you’d rather skip store-bought and opt for an authentic creation, these three recipes are a must-try.



  • 3 ripe avocados
  • 1 lime (juice)
  • 2 tbsp Chopped Fresh Cilantro
  • 1 Romaine Tomato, cubed without seeds
  • 1 tbsp Chopped Onion
  • Serrano or jalapeño chili to taste, chopped without seeds (optional)
  • Salt & pepper to taste

Directions: Avocados must be soft when squeezed gently. Cut avocados in half, cutting around the large, smooth pit. Separate the avocado halves and remove the pit. Scoop out the avocado meat from the skins. Use a whisk or a fork to mash the avocados until smooth. Add the rest of the ingredients, mix very well. Add salt and pepper to taste.

Chimichurri Salsa


  • 2 oz Silver Tequila (100% blue agave)
  • 1 oz Pineapple Juice
  • 1 cup Chopped Parsley
  • 1/4 cup Dried oregano
  • 1 tbsp Chopped Garlic
  • 1 tbsp Chopped Thyme
  • 1 tbsp Chopped White Onion
  • 1/2 tbsp Paprika
  • 1/3 cup White Vinegar
  • 1 cup Olive Oil
  • Salt to taste
  • Pepper to taste

Directions: (important that all the ingredients are very finely chopped) Place in a bowl salt and pepper, then add vinegar. Mix very well with a whisk until the salt is completely dissolved. Then add all chopped ingredients, and mix one more time. Let stand for about 20 minutes for the vinegar to acquire the taste of these. Add oil to finish, mixing continuously with a whisk. Once finished, place the chimichurri in a glass container and leave it in the refrigerator until the next day.

Mexican Tortilla Soup (as served at The Lounge Bar)


  • 3 Tomatoes
  • 1 Celery Stem
  • 2 Carrots
  • 1 Onion
  • 3 Cloves of Garlic
  • “Guajillo” Chile to taste
  • 1/2 cup Cilantro
  • 1 cup Corn Tortilla Chips

Finishing Ingredients (to decorate):

  • 1 Avocado, cubed
  • 1/2 cup Cilantro, chopped
  • Dried “Guajillo” Chile to taste
  • 1 cup Corn Tortilla (cut tortilla into fine slivers and fry until crispy)

Directions: Place all vegetables (tomato, celery, carrot, onion and garlic) and chile on a grill until golden-brown (almost burnt). If you do not have a grill, place them on a tray, and cook in oven at 360º. Add oil to a pot and sauté all vegetables with tortilla chips, chile, and cilantro, then add vegetable or chicken broth (2 ½ lt or 85 oz) and let boil until reducing 1⁄4 part. Remove from heat and pour into a blender and process the soup until it gets smooth and liquidy, all ingredients must be very well processed and mixed. To serve, decorate with avocado, tortilla, cilantro and chile.

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