Salsa making has never been so much fun!

Posts tagged “Carnival

New Salsa Creation

Last Thursday, we had the loveliest group of people from Carnival, but one fellow made Leonique and I laugh so much.  He had obviously had a few Margaritas, and every time we walked by his table, he was making his whole table laugh, as well as yelling across to other tables and making them laugh.  We always have said that laughter is important, but from laughter comes joy and from joy comes creation…

So from the table of laughter, we bring you their Salsa Creation.  At first, when we were called over to try it, we were hesitant.  I personally thought the worst (hahaha) and I tried to get out of trying it by saying “Oh, I had a huge breakfast…” but that was to no avail.  I was given a Totopo (corn chip) and my hand was motioned to dip and eat.  So I dipped…and I ate!  MMMMMMMMMMM!   Truly.  It was delicious, so I looked at Leonique and said “You gotta try this”, which she did, and she had the same reaction “Mmmmmmmmm”.

So I won’t keep you waiting any longer.  We wanted to share it with you.  It was a combination of several of the salsas we made, but with a little tweak here and a little tweak there.  We hope you enjoy it as much as we did.  When prompted to write it down and “name” the salsa, we got a cheeky giggle and a napkin which read :

What happens in Vegas ends up in Seattle Salsa” (Don’t ask, we have no idea!!)

1 tbls pineapple
1 tbls cantelope ( melon)
1 tbls coconut
1/2 tbls red pepper
1/2 chopped avocado
pinch of cilantro
splash of lime juice

Unfortunately, at the time, we didn’t think to take a picture, but we promise to make and post this delicious creation within the next few days.  Enjoy salsa chefs!

TWO DANCING CHEFS

http://salsaandsalsa.com

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Salsa and Salsa (Mazatlan) has a new home

Who said word of mouth no longer works??!!  Not us!  Thanks to all your rave reviews on TripAdvisor, your photos on Facebook, your comments to your shore excursion representatives and last month’s article on msn.com naming us one of the best shore excursions in the world, we have grown in popularity and have found a newer and bigger location to accommodate the growing numbers!

Royal Villas Resort is now the new home of Salsa and Salsa, with stunning views, an undercover seating area, a large pool with a water slide, direct access to the beach, a games room, a fully stocked bar with some of the best Pina Colada’s in town and only minutes from the main shopping district.
We had our first show there with a record number of guests and the whole thing was just spectacular!

Nearly 150 guests from Carnival Splendor joined us this Thursday, all with the energy and anticipation we needed for our first show in our new home.  What a blast we had!  Free-pouring Margaritas, lots of mushing, plenty of laughter and lots of smiles…couldn’t have asked for a better group of people!  Families, teenagers, couples, birthday girls and boys, and even a group of 21 “singles” joined us today.  We even had a couple who had been married for 34 years (awww).

Here is a panoramic of the seating area just before we got started… a beautiful new setting for our salsa class, with  a
giant stone wall, agave and cactus plants, enormous ceilings with great big pillars and of course, the hustle and bustle of
our new staff, which truly made today possible.

A big thanks to all those involved in making today a great success and we look forward to making Salsa and Salsa’s new home a welcoming venue to all our guests (past, present and future!).  Be sure to see more pictures on our website and Facebook page.

Side Note : We’re totally stoked that we have reached 1,000 views on

our blog!!  Keep coming back and be sure to comment on the posts

you like 🙂


Carnival Splendor! The Fun Ship Indeed!

Leonique and I recently added a new member to the Salsa team.  Her name is Maaike (pronounced Mike-ah).  She is from Holland also (like Leonique) and she is the perfect balance to help us with the ever-growing success of SALSA AND SALSA!  Welcome to the team Maaike!

Carnival Splendor was docked in our lovely city yesterday, and boy oh boy do they know how to have fun!  We had everything in this bunch, young and old (can I say that?!), Americans, Canadians, drinkers, non-drinkers but they all had one thing in common…they all wanted to simply enjoy themselves and enjoy their time in Mazatlan.

I have to share the story of the three couples, none of whom knew each other…but by the end of the tour, were best friends!  One was from Alabama, the other Vegas (woohoo! go Vegas) and the other from Oklahoma.  Two of the fellas were in the Airforce so we made them come up and sing their Airforce song…10 points for getting up in front of everyone and giving it a go…but only 3 points for singing off key hahaha!  Good job guys.

As always, we started with our Margaritas, and Billy (he’s the one with the white head thing!) informed us he had never made a Margarita, let alone tried one, so how exciting to be the first to give him that experience!

As the day progressed, their table got louder and louder, which was really quite entertaining for everyone else.  We certainly hope you all find each other once you get back home – finding people you get along with is hard to do, but both Leonique and I have many many overseas friends and we both truly love staying in touch with them all.

We had a great recipe idea from one of the passengers yesterday.  I’m pretty sure his name was Nick, but don’t hold me to that!  Anyway, Nick suggested we put up a recipe for Queso Fundido (Mexican Melted Cheese).  We thought what a great idea, so here it is:

Serving Suggestion

QUESO FUNDIDO A LA SALSA AND SALSA

Ingredients:

1 lb Chihuahua Cheese, or Oaxacan Cheese or Monterrey Cheese (If you do not have access to a local Mexican grocer, Mozarella works just as well)

1 Poblano Chile, finely chopped, seeded

2 tbsp Olive Oil

2 Garlic Cloves, minced

1 lb Fresh Mushrooms, stem removed, cap quartered

You will need:

Molcajete and Manita (Mexican Mortar and Pestle – available for purchase on http://salsaandsalsa.com)

Frying Pan

Oven

Cutting Board

Sharp Knife

  • In a skillet or frying pan, heat on low 1/2 tsp of oil.  Fry garlic and poblano until garlic begins to brown.  Remove from heat.
  • Preheat your oven to 350 degrees F (185 degrees C)
  • Add to your Molcajete and mush till it becomes a paste.
  • Add the remaining oil and mush for one minute.
  • In skillet, or frying pan, add mushrooms and fry for 10 mins.  Remove from heat and set aside.
  • Add cheese to Molcajete and mix into chile and garlic paste.
  • Place Molcajete into oven and allow cheese to melt (about 10-15 mins)
  • Remove from oven (be careful, will be very hot!) and serve immediately.

**If you have a broiler, place Molcajete under broiler for 5 mins or until golden on top.  Also, if you’re feeling creative, fry up some bell pepper and onions and serve on top (see picture!)  YUM!  Serve with warm tortillas and your favorite salsa!  Enjoy! **

Let us know what you think of the recipe!  Request your recipe or share your recipe with other fellow Salsa and Mexican cuisine lovers! We’ll take great joy in sharing your family recipes…but make sure you send us your photo, we have to put a face to the recipe!  😉

Now I’m hungry… off to the kitchen!

Saludos,

Pamela Hormazabal

(Dancing Chef)