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Saturday, June 25, 2016

Recipe of the Day - La Roca Restaurant Cabo San Lucas


La Roca Restaurant Cabo San Lucas

Al pastor Shrimp

- Recipe -


Ingredients

Recipe
Jumbo Shrimp
5 Pieces
Pineapple Puree
100 Grs.
Al Pastor Sauce (Marinade)
50 Ml
Fried Corn Tortilla strips
30. Grs.
Salt
2 Grs.
Black Pepper
1 Grs.
Olive Oil
2 Ml


La Roca Restaurant Cabos San Lucas


MARINADE:
1 whole guajillo chile pepper — dried
1 clove garlic — unpeeled
1 cup orange juice
1/2 cup onion — chopped
2 small tomatoes — quartered
2 tablespoons achiote paste

PINEAPPLE PUREE:
2 1/2 cups fresh pineapple — diced
1 tablespoon lemon juice
2 tablespoons unsalted butter
CILANTRO SAUCE:
1 bunch cilantro — about 1 1/2 cups once stems are cut off
1/4 cup onion — diced
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Gently open the dried guajillo chiles and remove the seeds and the stem. In a large nonstick frying pan (large enough to use for cooking the shrimp), toast the guajillo chile with the clove of garlic over medium heat until the garlic clove has begun to blacken in spots. Turn chile pieces and garlic over to prevent burning. This will take about 5 minutes or so.

2. Allow garlic to cool, then remove papery skin and stem. Cut up the chile in bite-sized pieces and add to blender container, with the garlic, orange juice, onion, tomato and achiote paste. Puree until the sauce is almost smooth. Season with salt to taste.


3. Place shrimp in a small flat plate or container (one layer thick) and pour some of the sauce over. Turn shrimp so it’s coated well. Cover and chill for 1-2 hours. When you remove the shrimp from the marinade, discard that part of the marinade as it’s been in contact with raw fish.
4. CILANTRO SAUCE: Make this within a hour before serving as the cilantro will turn dark. Combine in a blender or food processor the cilantro, onion, water and oil. Blend, scraping down the sides, until it’s turned to a smooth sauce. Set aside.


5. SHRIMP: Melt butter in frying pan (the pan used in step 1). Remove shrimp from marinade, leaving any residual sauce on the shrimp and add to the pan. Cook over medium heat, turning once or twice, until shrimp is cooked through, 3-4 minutes (depends on the size of the shrimp). Add a little bit of the marinade if the pan begins to run dry, drizzling it on the shrimp itself.




La Roca Restaurant Cabo San Lucas
Reserve here

Recipe of the Day - La Roca Restaurant



Al pastor Shrimp

- Recipe -


Ingredients

Recipe
Jumbo Shrimp
5 Pieces
Pineapple Puree
100 Grs.
Al Pastor Sauce (Marinade)
50 Ml
Fried Corn Tortilla strips
30. Grs.
Salt
2 Grs.
Black Pepper
1 Grs.
Olive Oil
2 Ml




MARINADE:
1 whole guajillo chile pepper — dried
1 clove garlic — unpeeled
1 cup orange juice
1/2 cup onion — chopped
2 small tomatoes — quartered
2 tablespoons achiote paste

PINEAPPLE PUREE:
2 1/2 cups fresh pineapple — diced
1 tablespoon lemon juice
2 tablespoons unsalted butter
CILANTRO SAUCE:
1 bunch cilantro — about 1 1/2 cups once stems are cut off
1/4 cup onion — diced
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt



Gently open the dried guajillo chiles and remove the seeds and the stem. In a large nonstick frying pan (large enough to use for cooking the shrimp), toast the guajillo chile with the clove of garlic over medium heat until the garlic clove has begun to blacken in spots. Turn chile pieces and garlic over to prevent burning. This will take about 5 minutes or so.
2. Allow garlic to cool, then remove papery skin and stem. Cut up the chile in bite-sized pieces and add to blender container, with the garlic, orange juice, onion, tomato and achiote paste. Puree until the sauce is almost smooth. Season with salt to taste.
3. Place shrimp in a small flat plate or container (one layer thick) and pour some of the sauce over. Turn shrimp so it’s coated well. Cover and chill for 1-2 hours. When you remove the shrimp from the marinade, discard that part of the marinade as it’s been in contact with raw fish.
4. CILANTRO SAUCE: Make this within a hour before serving as the cilantro will turn dark. Combine in a blender or food processor the cilantro, onion, water and oil. Blend, scraping down the sides, until it’s turned to a smooth sauce. Set aside.
5. SHRIMP: Melt butter in frying pan (the pan used in step 1). Remove shrimp from marinade, leaving any residual sauce on the shrimp and add to the pan. Cook over medium heat, turning once or twice, until shrimp is cooked through, 3-4 minutes (depends on the size of the shrimp). Add a little bit of the marinade if the pan begins to run dry, drizzling it on the shrimp itself.

Thursday, June 9, 2016

Abierto Los Cabos

ATP World Tour 250

La Asociación de Tenistas Profesionales (ATP) fue creada en 1972 con la intención de velar y proteger los intereses de los jugadores de tenis.
Desde 1990, la ATP ha organizado el circuito principal de tenis masculino a nivel mundial, sustituyendo al Grand Prix y el World Championship Tennis. Inicialmente se denominaba ATP Tour, y a partir del año 2009 pasó a nombrarse ATP World Tour.
La sede central de la ATP se encuentra localizada en Londres, Gran Bretaña; la división americana se asienta en Ponte Vedra Beach, Florida; la europea reside en Mónaco, y finalmente aquella dedicada al resto del mundo tiene su base de operaciones en Sídney, Australia.
Este año, el Abierto Mexicano 250 tendrá lugar del 8 al 14 de Agosto en Los Cabos y mostrará al mundo la belleza natural y única de este precioso destino, considerado como uno de los destinos turísticos más importantes de México.
El complejo estará ubicado entre Cabo San Lucas y San José del Cabo, el estadio principal tendrá una capacidad para 3 mil 500 personas pensando en que en el algún momento suba de categoría y sea un ATP 500, que también forme parte del US Open Series.



En Solmar Hotels & Resorts estamos listos ,ofreciento tarifas especiales para este importante evento y experiencias únicase e inigualables. 
Chris Kermode, Presidente y Director Ejecutivo de la ATP dijo: “El ATP World Tour celebra 62 torneos en 31 países, con los mejores atletas del mundo compitiendo en muchos de los mejores destinos del mundo. Estamos encantados de dar la bienvenida a  Los Cabos al ATP World Tour. Estamos deseando que llegue el torneo inaugural en 2016, y que celebre muchos más en los años venideros”.  
El torneo en su primera edición contará con la participación de 28 jugadores en singles y 16 dobles.

EL ATP 250 Los Cabos es un evento único en su categoría imposible de perderse.

Reservaciones de Hotel: 01 (624) 145-75-28
Venta de boletos en taquilla:  01 (55) 2167 3232