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Playa La Ropa S/N
Zihuatanejo, Guerrero 40880 Mexico
T: +52 755 555 5500
F: 52 755 554 2758

866 905 9560

Shrimp Aguachile

CevicheTotal Time: 1 Hour 30 Minutes
Active Time: 30
Makes 2 servings




• 7 ounces of jumbo shrimp
• 2 garlic cloves
• 1 cup lemon juice
• 2 pieces serrano or habanero pepper
• 7 ounces cucumber peeled and sliced
• 3.5 ounces chopped cilantro
• 3.5 ounces green tomato
• 1/4 cup orange juice
• 2 red onions, thin sliced
• sea salt to taste
• white pepper to taste
• 1/2 teaspoon toasted oregano
• 3 table spoons soy


1. Clean shrimp, remove shell and de-vein
2. Slice the clean shrimp down the center so there are two 'moon' shapes
3. Place shrimp in a bowl, add in onion, some chopped cilantro and cucumber
4. Blend garlic, lemon juice, chili, tomato, cilantro, pepper and salt together and pour over shrimp
5. Cover with plastic wrap and chill in refrigerator for at least one hour (stirring every 15 minutes to ensure shrimp is fully marinated)
6. Once you have marinated to perfection, add small amount of orange juice to eliminate intensity of acidic taste

Pumpkin Cheesecake

pumpkin cheese cakeTotal Time: 1 Hour 30 Minutes
Active Time: 30 minutes
Makes 6 servings




• 2 packages of cream cheese
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 1 pinch ground nutmeg
• 1 pinch of ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla
• 2 eggs
• 1 crust to Pay


Preparation for filling

Mix cream cheese, puree, sugar, vanilla and spices on medium speed with mixer. Add eggs slowly and continue mixing.

Empty a mixture based on the pie crust and baked at 180 ° C for 40 minutes or until it passes the test stick.

To serve, let it cool for a few hours in the refrigerator.

Pumpkins Tamales

pumpkin tamaleTotal Time: 1 Hour 30 Minutes
Active Time: 30 minutes
Makes 6 servings




- 4 large ears, very tender shelled
- 250 grams. Baked pumpkin
- 45 gr. butter
- ½ teaspoon salt
- 2 teaspoons baking powder
- Corn husks for tamales
- 2 poblano chiles
- ½ onion, sliced
- Olive oil
- ½ cup sour cream
- Salt, to taste
- 100 grams. panela cheese, grated
For molcajete sauce
- 2 ripe tomatoes roasted
- 2 habanero chile roast
- 1 clove garlic
- Sea salt


In a mortar crush the garlic peeling with sea salt, then mash the chile, finally add the tomato gradually peeled and correct seasoning.


1. To prepare filling cracks. Toast the chiles on direct fire burner and put them in a plastic bag to sweat it.

2. After cool slightly washed under running water to remove burned skin and devein (remove seeds and tail). Cut chiles deveined and sliced ​​onion and filleted.

3. In a skillet Sautee the onion in olive oil until they are transparent. Add the chile strips and mix to take a little taste.

4. Add the cream and season with salt, to taste. Cook for 10 minutes to release flavor. Add the grated cheese and stir until cheese is melted.

5. For the mass of shelling the corn tamales with a knife on the cutting board. Better slicing only two rows at a time, go over with the knife to remove all the pulp. Grind corn kernels in a blender along with the pulp of the pumpkin.

6. Leave the butter out of the refrigerator to soften slightly. Beat it with a fork in a bowl. Add the ground corn and season with salt. Incorporate well with a wooden spoon. Cover and refrigerate at least an hour, until it becomes a compact mass.

7. Add the baking powder to the dough and incorporate previously chilled with the wooden spoon. Soak in hot water corn husks for tamales so it easier to bend.

8. Spread a little dough on the sheet. Place on the center of mass tablespoon of rajas. Fold the sheet with the open part upwards.

9. Place the tamales in a steamer and steam for about an hour until they fall off of the blade with ease. Serve over tamale open and molcajete sauce, cream and cheese.

Grilled Mahi-Mahi

Total Time: 45
Active Time: 45
Makes 2 servings




8 oz fillet of mahi-mahi
1 oz olive oil
4 oz of Organic vegetables
½ tsp of chopped fresh Herbs(Cilantro, Thyme, Parsley, Basil)
2 tsp of Vinaigrette
Salt and Pepper

Lemon Confit-Turmerique Vinaigrette
1 oz Julienne of Lemon Confit Zest
2 oz of Extra Virgin Olive Oil
½ tsp of local cocoa Vinegar
1 tsp of Fresh Turmeric
1 tsp of Fresh Lemon Juice
1 tsp of chopped Fresh Shallot
½ tsp of chopped Scallions
Salt and Pepper


  1. Marinate the Mahi Mahi in olive oil, salt and pepper and fresh herbs.
  2. Dice vegetables and marinate with turmeric, olive oil and salt and pepper.
  3. In a mixing bowl add all remaining ingredients with the exception of the olive oil.
  4. While ingredients are marinating, add the olive oil.
  5. Grill fish and vegetables and place onto a plate.
  6. Lightly pour the vinaigrette onto the grilled fish and vegetables.
  7. Serve and enjoy

Roasted Grouper

Total Time: 30min
Active Time: 30min
Makes 4 servings




4-6 Ounce Grouper Fillets (Halibut or Cod Substitute)
1 Cup Cooked Israeli Couscous
2 Cups Dry White Wine
¼ Cup chopped Garlic
¼ Cup Diced Pancetta
½ Cup White Onion diced
20 Manila Clams
1 Cup Clam Juice
4 tb. Butter
4 tb. Oregano and Thyme
4 tb. Olive Oil
Salt and Pepper to taste


  1. Season fish with salt and white pepper, sauté in olive oil in hot pan for 2 minutes on each side or until just cooked.
  2. Render the bacon in a medium pot.
  3. Add the onions, garlic and 2 Tb. of Olive Oil cook over medium heat for 2 minutes.
  4. Add the clams, clam juice and wine, cook until clams open and liquid reduces (about 3 minutes).
  5. Remove from heat and add butter, couscous and herbs.
  6. To Serve: Place the fish in a pasta bowl and cover with broth. Garnish with oregano leaves.