Mexico is filled with rich traditions that entice all the senses. Extending from the US border to the tip of the Yucatan Peninsula, the country is colored with folklore dancing, exquisite cuisine, and the all-time-favorite Tequila.

Although the delightful flavors of everyone’s favorite traditional Mexican drink can be enjoyed by itself, it is also very common to accompany it with a partner—sangrita.

The sangrita—meaning “little blood”—dates back to the 1920s. The accompaniment highlights the tequila’s crisp acidity and cleanses the palate between each peppery sip. This red-colored drink serves to compliment the flavor of 100 % agave tequila.

Each is poured into a separate shot glass and the two are alternately sipped, not chased and never mixed together.

Traditionally, the tequila that accompanies the sangrita is tequila Blanco, but tequila Reposado is also used.

The real sangrita from Lake Chapala in the region of Jalisco—home of tequila—is made with Seville orange and pomegranate juice, chile powder or hot sauce. However, with time, more modern recipes have included a good amount of tomato juice to this drink. Like many things, the sangrita has evolved and many different versions have emerged, but all blends feature: orange, lime, tomato and/or pomegranate juices, and the spicy component.

During his travels, Chef Oscar has perfected his sangrita drink and now shares the recipe with us:

Tres Rios | Chef Oscar’s Sangrita:

For one liter of Sangrita
400 ml. Orange juice
400 ml. Tomato juice
50 ml. Lemon juice
30 ml. Grenadine syrup
20 ml. Of Worcestershire sauce
Maggi and Tabasco hot sauce (mixed up) to taste
Salt and pepper to taste.

Mix together all the ingredients and serve cold. Suggested duration of chilling : 3 to 4 days.

The last and most important step to enjoy Sangrita and tequila is to share it with friends.

Nothing says Caribbean vacation like a refreshing, colorful cocktail in vibrant blues, reds, or oranges. Chef Oscar Orbe shares his recipes with us for the perfect drink to cool down in those hot summer days.

When you’re in Hacienda Tres Rios, just ask for a Blue Lagoon.

INGREDIENTS

DIRECTIONS

1. In a glass with ice, add vodka, lemon juice, natural syrup and blue curacao liqueur.
2. Stir.
3. Add a lime slice with cherry for garniture.
4. Enjoy!

And for those who prefer their drinks without alcohol, make sure to try the Hacienda Tres Rios Fruit Punch.

INGREDIENTS

DIRECTIONS

1. In a glass with ice, add orange juice, pineapple juice, grapefruit  juice and grenadine.

2. Stir.

3. Add a citrus skewer and enjoy!

Yucatecan cuisine is one of the most fascinating and flavorful in México. It is based on an exquisite blend of ingredients and spices introduced by the Europeans during colonization. During this period, its ports became accessible for commercial trading with Cuba, New Orleans, and Europe, leading to the diversity of its cuisine.

Yucatecan food is famous for its unique blend of spices, such as pumpkin seed powder, oregano, red onion, sour orange, sweet pepper, lime, achiote (marinating paste), capsicum pepper (X-cat-ik), habanero chili pepper, and coriander.

Among the different activities available at Hacienda Tres Ríos, every week Chef Oscar shares his culinary secrets with our guests in his Flavors of the Yucatan cooking class. He provides cooking tips and includes unique, easy-to-make Yucatecan recipes in our restaurants so that after their vacation, guests can bring home a piece of the Yucatan.

We were very excited to assist Chef Oscar in one of his classes and sampled some of his delicious delights. They were so flavorful that we wanted to give you a sneak peek of what awaits you right here at the resort.

For all culinary lovers out there, brace yourselves. You are in for quite an experience!

This week’s recipes:

	Xtabentun Shrimp Xtabentun is a fantastic liquor made with fermented honey, from a regional flower of the same name, combined with rum and anise seed. It is commonly used here for cooking food. Ingredients: Shrimp, Xtabentun Liquor, Garlic, and Chopped Onion. Fry the onion and garlic for a few minutes on low heat, then add sauteed shrimp followed by tomatoes, chopped cilantro, onion and the Xtabentun liquor. Once finished, season with salt and pepper.
	Beef Filet with Charmula Sauce Marinade: Parsley, four garlic cloves, one tablespoon of cumin, coriander leaf, one tablespoon of paprika, one tablespoon of coriander seeds, ¼ tablespoon of cayenne pepper, two tablespoons of fresh lemon juice, two tablespoons of olive oil. Preparation: Place all of the ingredients in the processor until you make a paste.  If you prefer fish instead of beef, it is recommended that you marinate the fish for 30 minutes. Soak the beef with the marinade and place it on the grill.
	Tikin Xic Fish Tikin Xic is a very famous dish here and is prepared with a blend of Red Annatto (achiote), Orange juice, Sour Orange Juice, and Oregano. Preparation: Dip the fish filet in the marinade and wrap it in a banana leaf. Place it in the frying pan, adding the sauce with the white wine, and saute it for approximately 10 minutes.

Take a look at this video of Chef Oscar in action:

Cooking Lessons with Chef Oscar from HaciendaTresRios on Vimeo.

Next time you visit us, don’t forget to join our class!