Pineapple Cactus Juice

If you are looking for a healthy refreshing "non alcoholic" drink for your breakfast, lunch or dinner party check out this recipe and spice your drink up with a little serrano chile. You only need a blender, a strainer and a lot of ice. Serve it with a slice of pineapple, a lime wedge or a shot of tequila.


Ingredients

2 cup cucumber, chopped
1 1/2 cup nopal cactus, chopped
5 cups pineapple, peeled, cored & chopped
1 pc serrano chile, seeded & chopped



Preparation

Puree all the ingredients in a blender until smooth and strain threw a fine mesh into a bowl. Shake the juice and serve it in chilled martini glasses with the garnish of your choice.

Menu Changes at Market Restaurant

coming up next week. Green-, Snow- & Sugar Snap Peas, Green & White Asparagus & Rhubarb are the shining star ingredients on our menu now.

El Arte de los 11

… 11 of the best chefs in Los Cabos, “EmBAJAdores Culinarios” = CABO CHEFS CLUB created a delicious menu to blow all the 400 Guests away…







Alex Theil - Market, Jean Georges at OneandOnly Palmilla from Austria
Angel Carbajal, Nick San form Mexico
Armando Montano, El Chilar from Mexico
Drew Deckman, Deckman’s at HAVANA from USA
Edgar Roman, Grupo “Mi Casa” from Mexico
Emanuele Oliviero, DOC Wine Bar from Italy
Gerardo Rivera, Fiesta Americana from Mexico
Jacobo Turquie, La Panga Antigua from Mexico
Ricardo Lujan, Grupo Villa from Mexico
Tadd Chapman, Don Sanchez / Habaneros from Canada
Volker Romeike, Pithayas from Germany



Many Thanks to PUNTO.D / eventos con causa

Wachau meets Pacific kitchen

The opening event of the Wachau Gourmet Festival, inside the romanesque church with breath-taking colorful lighting was a total success.



I brought a lot of chiles & spices for our chorizo sope’s from Los Cabos.
Sope is like a Mexican corn flour tarte with beans and some kind of topping.



We did prepare some Guajillo chile chorizo and used some tradional garnishes like pickled oninons and jalpaeno chlie, cilantro and fresh cheese. My personal final touch was the passion fruit havanero chilli sauce for the perfect spicy - sweet & sour harmony.



My Mexican compañeros Carlos & Miguel and I where exited to try the delicious preparations from the Danish star chef Mads Refslund and the other famous Austrian chefs around.



Now… we are getting ready for our big event on Friday, April 8th in the modern styled restaurant “WESTSIDE”, where “Wachau will meet Pacific kitchen & new world wines”.

click here for reservations

We brought also for this “noche caliente” many treasures from Mexico.
Maseca flour, Achiote Seeds, Ancho-, Chipotle-, Guajillo-, Arbol-, Mulata- Chiles and some outstanding Tequila…
Local Vegetables, Fish and Meat will be brought from the Wachau, Niederösterreich and the surrounding regions for the great fusion of quality and flavors.
Having grown up in Vienna I knew that the “Wiener Naschmarkt” is also a great spot to buy a few of the imported stuff which we will be using.

Wachau GOURMET Festival 2011

I am excited to be back again in Wachau, the Austrian region with amazing landscapes in that Danube valley between Melk and Krems where traditionally apricots, the finest Grüner Veltliner and Riesling grapes are growing.







The Welcome Gala Party, will take place at Krems in the Minoritenkirche “Church” on Thursday 31st of March.
Thomas Dorfer, Lisl Wagner-Bacher (Landhaus Bacher)
Maria Rosenberger (Hotel - Weingasthof Donauwirt)
Ulli Amon-Jell (GH Ulli Amon-Jell)
Hermann Haidinger (Restaurant Kaiser von Österreich)
Sepp Knoll (Loibnerhof Familie Knoll)
Johann Zusser (Hotel&Restaurant Schloss Dürnstein)
Erwin Windhaber (Restaurant Nigl)
Harry Schindlegger (Harry's Gastrotainment)
Michaela Schachner, Wolfgang Bauer (Hotel Schachner)
Johann Hipfinger, Florian Fohringer (Hotel Wachau)
Mads Refslund
Konstantin Filippou
and myself will be cooking “schmankerln” (culinary treats)…




check out the recipe and click here...

Cooking Huachinango "Red Snapper" at Market Restaurant

Jean Georges Vongerichtens concept here at Market Restaurant is Euro-Asian cuisine with Mexican influences and ingredients. Watch the behind-the-scenes video featuring Chef Alex preparing one of his favorite dishes of Jean Georges, Sautéed Huachinango, Jicama-Radish Salad, White Sesame and Lavender.



Wine Director Manuel Arteaga, gives some Wine Paring recomandarions.



Great dish, with complex personality where you will find a broad variety of aromas from smoky coming from the fish crispy skin to exotic lavender and ginger. The mouthfeeling is even better!! Delicate texture and layers of flavors with fresh-acidity personality , intense toasted sesame, light spiciness and sea flavors coming from the sea beans in the small salad on top of the fish.

When looking for a wine that compliments this great dish, My recommendation is to look for a wine with complex personality, with a balance between citrus, floral, mineral components and deep tertiary aromas developed with some years of ageing, high levels of acidity, moderate in alcohol and no evident oak flavors or aromas.

If you want an specific wine, I had found great pleasure when I tasted this dish with a bottle of the incredible Trimbach Riesling, Cuvee Frederic Emile, 2003, From Alsace, France


Market Restaurant and our Wine List have been recently crowned with the Best of Cabo Award




BEST OF CABO 2010 AWARDS / CABO SOCIAL MAGAZINE



at CASA FRYZER, PALMILLA with Chef Drew Deckman cooking off his signature dishes from DECKMAN'S AT HAVANA SUPPER CLUB

La Paz, Baja California Sur

historically significant since founded in 1535 by Hernan Cortés is not only the most peaceful state capital I have ever been to, it is also called “Aquarium of the World”.



In the Sea of Cortez you can find different types of whales, all type of fish, mantas, sharks, whale sharks, sea lions and most important for me, it is also home of great sea products such as blue crab, oysters, callo de hacha – scallops…











There are two ways to get there from Los Cabos. You can take the pacific highway and pass Todos Santos, the small coastal town at the foothills of the Sierra de la Laguna mountains. That route is a little faster and you could find also rich vegetable & chili farmlands, avocado -, papaya - & mango trees close to the road.









The other option is to drive from San Jose del Cabo, towards Los Barilles and the old silver town El Triunfo which was at one point the largest city in Baja where more than 10,000 miners where seeking silver, gold and other valuable minerals from the surrounding baja mountains in 1862.