Irresistible Delights

Cucumber & Habanero Chili Margarita at Velas Vallarta Resort

As part of Foodies Cantina at Velas Vallarta, Executive Chef Guillermo Carmona shares these original recipes.


Cucumber and habanero margarita

Serves four


240 ml tequila

120 ml cointreau

60 ml simple syrup

1 pinch Tajin Chile (or sea salt)

1 pinch of salt

10 lime wedges

½ cucumber

½ habanero pepper

4 cups ice



Peel the cucumber and remove the seeds. Cut the habanero in half, making sure to remove all the seeds. Juice the limes and blend with the rest of the ingredients to make a frappe. Rim the edge of a glass with salt and Tajin chile, add the margarita mixture and enjoy it’s refreshing flavor!


“La tia” Smoked Marlin

Makes one seving



For the marlin

150 ml smoked marlin (or fresh yellowfin tuna)

4 tbs. finely chopped onion

2 tsp. finely chopped garlic

4 tbs. finely chopped tomato

2 tsp. chopped cilantro

4 tbs. olive oil

2 tsp. sliced cucumber

Salt and pepper to taste


For the aguachile soy sauce

4 tbs. soy sauce

2 tsp. lime juice

4 tsp. water

Squid ink



Sautée the marlin in olive oil with the onion, garlic, tomato and cilantro. Remove from heat and allow to cool. Make a circle of cucumber and place the marlin in the center. Mix all the aguachile soy sauce ingredients and serve on the side.


Mezcal Amores Duck Magret

Makes one serving



2 duck breasts

½ cup. Amores mezcal

¾ cup. blackberries, raspberries and strawberries

¼ cup caramelized carrots

¼ cup freeze-dried raspberries and figs

Salt and pepper to taste



Marinate the duck breast in the Amores Mezcal. Make a purée of the caramelized carrots and berry mixture. Sear the duck skin side down and finish roasting in the oven for 15 minutes. To serve, place the duck breasts on the plate, cover with the fruit sauce and top with freeze-dried fruit.