Bring the Vacation Home: Mango Tango!

Have you been dreaming of palm trees, white sand beaches and tropical cocktails? Today we’re helping you bring a little piece of your Secrets Resorts & Spas vacation home with you by sharing the recipe for one of our favorites: the Mango Tango! This fruity drink is also a guest favorite at our resorts and so simple to make at home!

Be sure to watch this fun video we created to help you make this beloved cocktail!

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Make it at Home: Jamaican Me Smile!

Hey, Mon! Have you tried our Jamaican Smile? This fruity concoction is one of our most popular drinks at Secrets St. James Montego Bay, and now you can make it right at home! Get that blender going, sit back, sip, and imagine you’re lounging next to the Caribbean Sea.

3.12.14 Tan Lines_Jamaican Smile

Make it at Home: Red, White, and Blue Sangria

It’s that time of year again—the time for picnics, outdoor barbecues, fireworks and American flags. It’s Independence Day! If you’re not celebrating with us at Secrets Resorts & Spas, never fear! We have some fun ideas that you can take straight to the table at your Fourth of July gathering. Check out the recipe below for a delicious and festive sangria.

Red, white and blue lemonade

Ingredients

  • Strawberries, sliced
  • Blueberries
  • Pineapple, cut into star shapes
  • 2 bottles dry white wine
  • 1 cup Triple Sec
  • 1/2 Cup berry-flavored vodka
  • 1/2 cup fresh lemon juice
  • 1/2 cup simple syrup

Combine the ingredients in a large pitcher and stir. Chill in the refrigerator for at least four hours.

Happy 4th of July!

Make It At Home: Blue Margarita!

Our guests at Secrets Resorts & Spas are always raving about our Blue Margaritas, so today we decided to share our recipe.  This way, everyone can enjoy our delicious tropical drinks after returning home from vacation!  They are easy to make and sure to refresh your vacation spirit. Enjoy!

Ingredients:

  • 1 teaspoon coarse salt185910_10150105194479835_6191310_n
  • 4 ounces Tequila
  • 2 ounces Triple Sec
  • 2 ounces fresh squeezed lime juice
  • 2 ounces Blue Curacao
  • 2 teaspoons superfine sugar
  • 2 (1/4-inch) slices star fruit for garnish (optional)
  • 1 lime, cut into wedges

Preparation:

Fill a cocktail shaker halfway with ice.

Place Tequila, Triple Sec, lime juice, Blue Curacao, and sugar in the shaker; shake hard for 30 seconds.

Serve in Margarita glasses with coarse salt or Margarita salt on the rims of the glasses. Strain the Blue Margarita into the glasses. Garnish each with a slice of star fruit or a lime wedge.

NOTE: To create a salt-rimmed glass, take a lemon or lime wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into the salt.

Make it at Home: Molletes (Mexican Bean and Cheese Sandwich)

Here at Secrets Resorts & Spas, we are dedicated to providing our guests with the very best in world-class amenities including gourmet dining.  Just because you are at home and dreaming about your next visit to one of our resorts, it doesn’t mean you have to miss out on the great Mexican fare offered at our resorts!

Today, we are featuring Mollete, a Mexican Bean and Cheese Sandwich. It’s perfect for lunch or a late Saturday afternoon snack!

Mollete
From Saveur Magazine

Credit: Todd Coleman

Credit: Todd Coleman

Serves: 8

INGREDIENTS

FOR THE SALSA:
2 lbs. plum tomatoes, cored, and cut into ½” cubes
⅔ cup roughly chopped cilantro
6 serrano chiles, stemmed, seeded, and finely chopped
1 large white onion, finely chopped
Kosher salt, to taste

FOR THE BEANS AND ROLLS:
½ cup lard or canola oil
4 cloves garlic, minced
1 small white onion, finely chopped
2 cups chicken stock
3 (15-oz.) cans pinto beans, drained and rinsed
Kosher salt and freshly ground black pepper, to taste
4 bolillos or kaiser rolls, split
12 oz. queso Oaxaca, grated

INSTRUCTIONS

1. To make the salsa, combine tomatoes, cilantro, chiles, and onion in a bowl, and season liberally with salt; fold gently to combine. Cover, and refrigerate, for about 1 hour.

2. To make the refried beans, heat lard in a 12″ skillet over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 8 minutes. Add stock and beans, and cook, stirring and mashing, until almost all beans are smooth and mixture is slightly soupy, about 5 minutes. Season with salt and pepper, and keep warm.

3. Heat broiler to high. Using your fingers, scoop out and discard the insides of rolls, leaving a ½”-thick shell. Place roll halves on a foil-lined baking sheet with their cut sides up, and broil until lightly toasted, about 2 minutes. Pour about ½ cup refried beans over each roll half so that the beans are spilling over the edges, and then sprinkle with cheese. Return to broiler, and heat until beans are heated through and cheese is just melted, but not browned, about 2 minutes. Transfer one roll half to each serving plate, and top each with a couple large spoonfuls of salsa. Serve immediately.

Make it at Home: Fried Tacos

Happy National Taco Day! In honor of one of our favorite Mexican dishes, we give you a tried and true recipe (and a guest favorite) for Fried Tacos stuffed with tuna, shrimp and scallops topped with chipotle sauce and crème of huitlacoche.

This recipe comes to you straight from Thierry Dufour, award-winning Executive Chef at Secrets Marquis Los Cabos. Enjoy this amazing recipe and have fun celebrating National Taco Day! And, as always, send us photos and reviews if you try this out at home!

Fried Tacos

Ingredients (converted U.S. measurements are approximate):

80 g (1/3 cup) guacamole
300 g (1 1/3 cups) watermelon
50 g (1 3/4 oz) tuna filet
50 g (1 3/4 oz) scallops
50 g (1 3/4 oz) shrimp
100 g (3 1/2 oz) corn tortilla
10 g (6 tbsp.) chipotle chile
2 oz sour cream
2 oz mayonnaise
30 g (1 oz) huitlacoche
10 g (6 tbsp.) coriander
30 g (1 oz) panela cheese
1 piece chile de árbol
1 cherry tomato
10 g (6 tbsp.) plantain leaves
3 dl ( 1 1/3 cups) frying oil
60 g (2 oz) refried beans
30 g (1 oz) butter
salt & pepper to taste

What to do:

Cook the fish, cut in squares and put into buttered pan. Roll the tacos with the tortillas and the fish and seafood preparation and fry in hot oil. Mix mayonnaise, chipotle chile and sour cream. Mix huitlacoche with cream and blend. Season both sauces with salt & pepper. Slice watermelon and remove the skin. Place the watermelon on a plate and top with plantain leaves, add the beans and guacamole to the top. Place the tacos over the beans and guacamole and add both sauces. Finish the decoration with coriander and cubes of panela cheese at the chef’s delight.

Make it at Home: Electric Lemonade

There’s nothing more refreshing on a hot day than a glass of lemonade. And lucky for our guests, we serve lemonade with a kick at Secrets Resorts & Spas. That’s right — it’s called Electric Lemonade and our visitors just can’t seem to get enough of it.

If you’re not visiting us soon, but want to “wow” guests at your next party or event, try making this drink at home with the below recipe.

Electric Lemonade

1 oz.  Midori

1 oz. Vodka

2oz. Sour mix or margarita mix

Combine all the ingredients in a blender and blend for 15-20 seconds until smooth. Pour in a glass, add a lime and enjoy!

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