Mole Enchiladas Recipe: The Resort at Pedregal-Style

Mexicans celebrate their country’s Independence Day with fireworks, parties (fiestas), food (of course), dance and music on September 16th. Flags, flowers, and decorations in the colors of the Mexican flag – red, white and green – are seen in public areas in cities and towns in Mexico. Whistles and horns are blown and confetti is thrown to celebrate this festive occasion. “Viva Mexico” is shouted amidst the crowds on this day. In Mexico, rich mole poblano is a celebratory dish, often made for special occasions. Learn how to cook traditional Mexican mole enchiladas. Mole is a term covering many different sauces in Mexico,
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How to Make Guacamole: The Resort at Pedregal-Style

Guacamole is a guest-favorite at The Resort at Pedregal. We serve it to all guests daily at 4:00 PM, along with chips, salsa, and Coronitas, but that doesn’t stop our guests from also enjoying it at breakfast, by the pool, or any time of day. So forget about pre-made guacamole from the grocery store. We’ll teach you how to make guacamole at home – a little something for you to remember your stay at The Resort at Pedregal by. Recipe for Guacamole: 6 avocados 1 tomato ½ white or red onion 1 bunch cilantro 1 Tbsp. olive oil (optional) The
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Crudo Bar Announces Exclusive Tequila + Oyster Pairing

Everything is better in pairs, even aphrodisiac food and tequila pairings… Inspired by the minerality of seafood and the smoothness of Casa Dragones Joven, our very own Executive Chef Gustavo Pinet, along with his culinary team made Crassostrea Gigas oysters paired with a master blend of 100% Blue Agave Silver and extra aged tequila. The pairing of Casa Dragones Joven with the flavors of the oysters makes for a truly balanced, elegant dish. Our newest addition to the menu are the Crassostrea Gigas oysters originally from Japan and introduced in Baja around 40 years ago. The ones we serve are farmed in Ensenada. The pairing includes
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