Royal Resorts
Yucatan Chicken & Lime Soup

Ingredients

3 qts. chicken broth
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
2 celery stalks, sliced
1 medium carrot, sliced
1 small tomato, blended
2 limes, juice of
2 oz. butter
1/2 clove garlic, minced
12 oz. shredded cooked chicken
6 corn tortillas

How to Prepare

Sauté garlic in butter. Add onion, green pepper, celery, and carrots. Do not overcook.

Add the mixture to the chicken broth with the tomato.

Season with salt to taste.

Remove prom heat, add lime juice.

Serve over fried corn tortilla strips and 2 oz shredded chicken.

Garnish with slice of fresh lime.

Serves 6

Royal Resorts
Black Bean Soup

Ingredients

1 lb. black beans
4 qts. water
1 sprig epazote
1/2 clove garlic, minced
2 oz. oil 
1/2 medium onion, sliced 
4 slices of bacon 
8 oz. heavy cream
Salt, one pinch 
1 cube chicken bouillon, crushed

Garnish:

Corn tortillas
Pasilla chiles
Panella cheese

How to Prepare 

Wash black beans. Cook with the epazote and garlic in water for about 3 hours or until soft.

Remove epazote after cooking and blend beans with bean stock.

Sauté bacon and onions in oil in heavy, deep pot. 

Add in beans and let simmer until desired consistency is reached, stirring frequently.

Season with salt and chicken bouillon.

Strain to remove bacon and onion. 

Add in heavy cream. Stir to blend. 

Serve in bowl with sliced, fried corn tortillas and with sliced pasilla chiles and panella cheese on the side.

Serves 4.

EPAZOTE: (Chenopodium ambrosioides) is known in English as a Mexican tea or wormseed. It is a pungent herb with pointed serrated leaves, a native to tropical America, but it grows in profusion in Central and Riverside parks and backyards in New York City, and throughout many other parts of the country as well. It is very much an acquired taste, but after a while to cook black beans without it is unthinkable. In this climate it does not have such a strong flavor as that grown in Mexico, but it seems to reach its peak in the fall (the very lush plant in damp spring weather has a most uncharacteristic flavor ) The plants here will start appearing toward the end of April an last sometimes well into December if the frosts are not too severe. It is undoubtedly best used fresh. You can easily uproot a plant, or grow one from seed, and it will flourish throughout the winter indoors if planted in a large, deep pot and kept moist. However, if this is too much trouble, you can gather a quantity of it, dry it, and store it away, out of the light.

EPAZOTE: is used a great deal in central and southern Mexico but not so much in the north and northwest. It is used to flavor black beans, soups, certain fillings for Quesadillas, Muk-bil-pollo etc. there is not substitute.

The name of the herb, like that of coriander, is disparaging. It comes from the Nahuatl words epatl and tzotl, an animal with a rank odor like a skunk and something unclean.

Royal Resorts
Guacamole

Ingredients

4 ea. Hass avocado, medium size, ripe
Lime juice from one medium lime
Salt, pinch
Pepper, pinch

Optional:
Diced jalapeno peppers
Diced tomato
Diced onion
Minced fresh cilantro 

How to Prepare

Slice avocado, remove seed, scoop out pulp.

Mash pulp, add lime juice and salt.

Cover tightly with plastic film. Store in refrigerator.

Royal Resorts
Spinach Salad

Ingredients

4 oz. cleaned fresh spinach
3 ea. tomato wedges
1/2 cup fresh sliced mushrooms
4 ea artichoke hearts
1 oz. bacon pieces
1/2 hard boiled egg, diced
2 oz. Tarragon Bacon Dressing

Tarragon Bacon Dressing:

1/2 qt. mayonnaise
3 oz. honey
2 oz. tarragon leaves, chopped
3 oz. chopped bacon
10 oz. water

How to Prepare

Place spinach in bowl.

Garnish with tomato, mushrooms, and artichokes.

Sprinkle bacon pieces and egg over salad.

Serve with dressing.

Tarragon Bacon Dressing:

In the water, boil the tarragon and honey until the tarragon is soft.
Sauté bacon, reserve the drippings.
Add the tarragon/honey mixture to the bacon.
Mix completely and add mayonnaise to blend.

Royal Resorts
Mango Flambé 

Ingredients

Mango 1 medium
2 T butter
2 T sugar
2 oz. orange juice
1 stick cinnamon
1 oz. brandy
1 oz mango liqueur
1 scoop vanilla ice cream

How to Prepare

Melt butter in sauté pan over medium heat, add sugar and caramelize. 

Add in mango slices and cinnamon stick, sauté for approximately one minute each side.

Add in orange juice and reduce until desired consistency is reached.

Add in brandy, tilt pan slightly so the open burner flame can reach the brandy.

Stir the mixture. When flame subsides add in the mango liqueur, stir to mix.

Serve mango slices and sauce with ice cream, top with cinnamon stick.