With temperatures rising up to 90 degrees in Cabo San Lucas this summer, we love fresh and light lunches by our Executive Chef Marco Bustamante. Even more so, as we love all the fresh veggies and daily fresh catch from the Pacific ocean and the Sea of Cortez. Try out our recipe for a Seafood Salad – and don’t worry – if you don’t have all the ingredients, just mix and add your favorites! You will be pleasantly surprised with the result!

Ingredients
3 ea. Scallops (blanched for 2 minutes in boiling water)
6 ea. Shrimp (cleaned and blanched for 4 minutes in boiling water)
4 oz. Seabass (cut into ½ in cubes and soaked in lime juice for 1 hour)
3 oz. Octopus (blanched in boiling water 1 hour for every two pounds)
3 oz. Calamari (Grilled whole and but into rings)
1 ea. Lemon Zest
2 ea. Orange Segments
10 ea. Cherry Tomatoes (Cut in half)
8 oz. Cleaned Baby Mixed Green Lettuce
4 oz. Chipotle Vinaigrette (see instructions below)
3 oz. Oven Dried Tomato (see instructions below)

Method:
Place all shellfish in a bowl with lemon zest, cherry tomatoes, and orange segments and toss with 2 oz. of the vinaigrette and season with salt and pepper.
Toss the lettuce in a bowl with 1 oz. of the vinaigrette and season with salt and pepper.
Place shellfish in the bowl first and top with salad. Place a spoon of the chopped oven dried tomatoes next to the salad. Finish by drizzling each salad with a spoon full of the remaining vinaigrette.

Chipotle Vinaigrette
¼ Cup Lime Juice
½ Cup Olive Oil
1 oz. Chopped Dried Chipotle
¼ bunch Cilantro (Rough Chopped)

Method:
Mix all ingredients in a bowl and finish with Salt and Pepper.

Oven Dried Tomatoes
8 ea. Roma Tomatoes
Olive Oil
Garlic
Thyme
Salt and Pepper

Method:
Cut Roma tomatoes in half and remove the seeds with a spoon.
Brush baking pan with olive oil and sprinkle with Thyme, Garlic slices and salt and pepper.
Lay tomato half on baking pan.
Brush each tomato half with olive oil, thyme, garlic and season with salt and pepper.
Place to dry in a 200 degree oven for 1 ½ hours.
Remove from oven and chop roughly.
Save in the fridge until ready for use.

Buen provecho!

In the photograph: Julien Farel with Aidee Naranjo, Julien’s right hand at Julien Farel Salon at Capella Pedregal.
Article published by Elite Traveler. See the Elite Traveler’s selection on Los Cabos’ Most Elite Spas.

ET: What were some of your goals, and what challenges did you face, in launching your second salon?
Julien Farel: Our goals were to expand our group’s reach by partnering with one of the world’s top luxury hotel brands, as well as to manage our salon consistently with that of our Madison Avenue location, providing incomparable service. The challenges are, and were, making the Julien Farel brand a known brand in the local luxury market, which is extremely strong in Cabo San Lucas. Also, to adjust our service for the vacationing guest for whom time is not a factor; to create a longer, even more luxurious client experience as opposed to Manhattan which is more of a “luxury beauty with efficiency” philosophy!

ET: What’s different about the Julien Farel salon at Capella Pedregal, compared to your namesake salon back in New York?
Julien Farel: The difference is that at Capella Pedregal you can be at the beach working on your tan until five minutes prior to your hair or nail appointment! And you can order a margarita! Our Cabo San Lucas Salon Manager, Stephanie Mille, had been working in our New York City location for eight years prior to Cabo San Lucas, so our New York clients love to see a familiar face. Some of Stephanie’s clients have even traveled to Julien Farel at Capella for their haircuts in an exotic destination, as well as to have an unparalleled experience at Capella.

ET: Can you tell us about some of your celebrity clients? Have any of them paid a visit to the new salon in Cabo?
Julien Farel: Ivanka Trump, Rafael Nadal, Lauren Bush, Salma Hayek, Lea Michele, Cindy McCain and Rachel Hunter. We prefer to respect our clients’ privacy, but indeed many have visited Capella.

ET: How involved were you in the process of opening the new space in Cabo?
Julien Farel: I went for a pre-opening site inspection in late 2008 where my wife and I were trekking through mud with hardhats on! My wife, Suelyn Farel, our Director of Business Development, oversaw the pre-opening process, salon set up, interior design and created and implements our marketing strategy. I hired the salon staff, as well as trained them in New York. We go approximately every 10 to 12 weeks and plan to continue to do so. It is crucial that we are a continued presence in our namesake business.

ET: Had you vacationed in Cabo before you decided to expand your business there?
Julien Farel: No, but I had heard quite a lot about it from many of our clients who love Cabo, its surrounding areas and the guaranteed weather.

ET: Why Cabo, and why Capella Pedregal specifically, for your first salon outside of New York?
Julien Farel: We were interested in Cabo firstly because of Capella, this incredibly powerful and luxurious hotel group. Secondly, there are virtually no luxury hair offerings in Cabo San Lucas and my wife and I thought, “let’s go in and fill the void in this market!”

If you are wondering what to do this Easter, come to Capella Pedregal in Cabo San Lucas for a spring vacation or a last minute holiday escape for the weekend.

Our chefs have prepared an exquisite Easter Brunch menu. And not only will we celebrate this Easter in a Traditional Mexican way, we will celebrate it at Cabo’s best inside resort restaurant Don Manuel’s, as voted by readers of Cabo Social magazine, we will enjoy the holiday under the Cabo San Lucas sun, and we will enjoy the festivities with selected Easter decoration; delicious Easter eggs and Easter baskets, bunnies hand made out of bread, and so much more.

Traditional Mexican Easter brunch to be served at Don Manuel’s restaurant on April 24, 2011:

SALADS
Jicama Slaw with Celery Seeds and Mustard Dressing
Baby Hearts of Romaine, Crisp Bacon, Olives and Garlic Croutons
Grilled Vegetables with Ensenada Olive Oil and thyme
Spinach Salad with Red Onion, Goat Cheese and Honey Mustard Vinaigrette
Display of Whole and Sliced Local Fruit
Bacon, Roasted Red Pepper and Caramelized Onion Quiche

∞

MEETS AND CHEESES
Smoked Salmon and Local Yellow Tail with Traditional Garnishes
Charcuterie Selection with Mustards
Assortment of Cheeses from the Baja
Applewood Smoked Bacon and Veal Sausage

∞

BAKERY
Basket of Fresh Pastries with Homemade Marmalades
Display of Artisanal Breads with Local Olive Oil and Butters

∞

SEAFOOD DISPLAY
Assortment of Ceviches
Display of Crab Legs, Oysters, Clams, Lobster and Poached Salmon
Beef Baracoa with Smoked Chiles Sauce
Chipotle Scented Seafood Stew

∞

EGG STATION
Organic Egg Omelets or Eggs “You’re Style” Action Station
Red or Green Chilequiles with Fresh Cream and Farmers Cheese
Huevos Rancheros

∞

CARVING
Whole Roasted Prime Rib with Roasted Potatoes and Natural Jus and Horseradish
Roasted Turkey with Chorizo Stuffing and Sage
Mint Crusted Leg of Lamb with Mixed Baby Vegetables

∞

DESSERTS
Vanilla Crème Brûlée
Mini Milk Chocolate Brownies
Peanut Butter Cookies
Assortment of Macaroons
Traditional Flan
Raspberry Chocolate Tart
“Capirotada” Mexican Bread Pudding
Mini Mixed Fruit Trifle
Mini Orange Tartlets

$60.00 USD
$40.00 USD Children
Prices are quoted in USD dollars and are subject to 11% Federal Tax and 15% Service Charge

For reservations please send us an email to: fernando.flores@capellahotels.com or call us at: +52.624.163.4300

Breakfast like a King is what we like to say at Capella Pedregal in Cabo San Lucas. One of our favorites – and our guests favorite as well – are “huevos rancheros” or “eggs done ranchero style”. Our cook Alejandro Cuatepotzo at Don Manuel’s restaurant prepared this delicious breakfast for you, and we are sharing the recipe so you can prepare it at your home as well.

Ingredients: ( for 1 person)

1 tortilla
refried beans
2 eggs
salsa ranchera

Ingredients for Salsa Ranchera:

Tomato ½ Lb
Chile Serrano N/A
Onion 1 pz
Clove of Garlic 2 Pz
Cilantro 1 bunch
Chicken Stock N/A
Shortening 1 tbspn

Method for Salsa Ranchera:

1) Roast all the ingredients until slightly chared.
2) Blend until sauce consistency is obtained.
3) Fry the sauce in shortening until fully cooked and throw in chopped cilantro.
4) Season.

Method for Huevos Rancheros:

1) Place a tortilla on a plate.
2) Cover the tortilla with refried beans.
3) Prepare 2 eggs sunny side up and when done place them over the tortilla with refried beans.
4) Season with salsa ranchera.

Ask any Baja visitor or a Baja local about his or her favorite casual Mexican dish – and you might the same answer: tacos! Tacos are a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a wide variety of fillings, including beef, chicken, seafood, vegetables, cheese, … thus allowing you to create a different taco for any day and with any flavor you might crave after. In Baja, where we are surrounded by the Pacific Ocean and the Sea of Cortes, we recommend fish tacos, made with fresh fish and/or a great variety of seafood. The guests of Don Manuel’s restaurant at Capella Pedregal rave about our Fish tacos, and we are happy to share the recipe with you, so you can re-create the Capella Pedregal memories at your home, at your events, parties and celebrations.

Ingredients:
1 filet of sea bass cut in long strips
Tortillas

Taco Garnish
1 Cup cucumber peeled and julienned
1 Cup julienne Cabbage sliced very thin
¼ cup xnipec
Mix together

Tempura Batter
1 egg
1 cup cold sparkling water
1 cup all purpose flour, sifted
Salt to taste
Mix before you are ready to use

Serrano Mayo
1 cup mayonnaise
2 Serrano Chiles diced with the seeds removed
Juice from 1 lime
Salt
Mix all ingredients

Xnipec
3 red onions sliced very thin
Juice of 4 limes
1 tablespoon dried oregano
1 habanero chile seeds removed and sliced
Mix all ingredients and let it sit overnight

Method:

For the Tacos dip the filets of sea bass in the tempura batter and fry in oil at 350 degrees Fahrenheit (175 degrees Celsius) until they are golden brown and the sea bass is cooked in the inside. Remove from oil and drain any excess oil from the sea bass. Assemble tacos tortilla, sea bass, serrano mayo, taco garnish and enjoy.

Buen provecho!