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A Great Step Forward

Posted by Jeff Brown
Jeff Brown
Still lots to learn about Mexican food. But doing the research is not too bad.
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on Thursday, 27 June 2013
in Uncategorized
Amazing and beautiful news today about the return of marriage equality to the state of California.  All couples deserve equal treatment and respect under the law ... along with the joyous and sometimes ... not so joyous moments that marriage can bring.  Plus, more weddings equal more cake and who doesn't like a good wedding cake?  I guess this means we should start working on our Tres Leches wedding cake recipe ASAP!...
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Catering for People who Hate Banquet Food

Posted by Jeff Brown
Jeff Brown
Still lots to learn about Mexican food. But doing the research is not too bad.
User is currently offline
on Thursday, 20 June 2013
in Uncategorized
Much of the character of the Los Arboles hotel emanates from the hand prepared, traditional Mexican food served in El Mirasol. Dried chiles are converted into sauces and Pasilla chiles worked by skilled hands become chiles rellenos. Pretty much the antithesis of mass prepared banquet food held in warmers and rolled down hallways to hotel ballrooms. At Los Arboles we cannot feed 375 guests at tables of 10 in 45 minutes or less so that no one misses the afternoon general session meeting. But we can deliver colorful, flavorful, hand crafted Mexican food to groups 20-100 people in a patio dining, ...
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Real Flavors Take Real Work

Posted by Jeff Brown
Jeff Brown
Still lots to learn about Mexican food. But doing the research is not too bad.
User is currently offline
on Wednesday, 18 July 2012
in Uncategorized
Preparing a traditional red sauce for Tamales is a labor intensive process that starts with removing the stems and seeds (that you don't need) from dried Guajillo Chiles. Eventually all this prep work ends with a thick red chile paste  that is the foundation for the red Tamale sauce. There are other ways to make this sauce that are less laborious. Canned commercial sauces. Powdered sauce bases. However, these shortcuts just don't deliver the big, rich, chile flavors that make a good Tamal such a satisfying meal. Chef Chuy's hands are blur of motion when he is prepping a basket of Guajillo...
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Flan 101

Posted by Jeff Brown
Jeff Brown
Still lots to learn about Mexican food. But doing the research is not too bad.
User is currently offline
on Tuesday, 10 July 2012
in The Food
We love flan. But cooking flan is kind of a tight wire balancing act. Get the heat just right and the end result is a creamy, rich dessert that can be finished off with a variety of flavors like coffee, Amaretto and berries. Cook it just a few minutes too long or too hot, and the texture takes on a slightly lumpy mouth feel and what should be a smooth glossy finish starts looking mottled and uneven. The flavor is still good ... but it's just not quite right. Occasionally we get uneven steaming on a batch of flan here at El Mirasol. Here is a photo of one of our mistakes. Of course these overco...
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El Mirasol @ Short Fest

Posted by Jeff Brown
Jeff Brown
Still lots to learn about Mexican food. But doing the research is not too bad.
User is currently offline
on Tuesday, 26 June 2012
in The Food
El Mirasol was happy to support our friends at the Palm Springs International Film Festival for the recent "Short Fest" held at the Camelot Theater in Palm Springs. Our team fed the hungry (and thirsty ... but Stella Artois took care of that) film makers at the Film Maker Lounge at the Renaissance Hotel on Saturday evening. Scott, Danny and Andrew served up our famous mini Chorizo Tacos, which were gone well before the event wrapped up. We take it as a compliment. And based on the very brisk dinner rush we had at both El Mirasol locations that evening ... quite a few people finished off the ev...
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Props to Chef Chuy

Posted by Jeff Brown
Jeff Brown
Still lots to learn about Mexican food. But doing the research is not too bad.
User is currently offline
on Tuesday, 26 June 2012
in The Food
Chef Chuy Castañeda has a commitment to excellence that starts with his dedication to fresh ingredients and sauces always made from scratch at El Mirasol. Those efforts yield the great tasting food that have made El Mirasol the go to place in the desert for anyone seeking big flavorful plates of fresh, wholesome, traditional foods of Mexico. Chuy's hands on approach to food production means he leads by example and the result is a culinary team that shares his passion for quality. But he very often goes above and beyond with guests at El Mirasol Los Arboles ... like keeping the kitchen open for...
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¡Salsa Fresca!

Posted by Jeff Brown
Jeff Brown
Still lots to learn about Mexican food. But doing the research is not too bad.
User is currently offline
on Saturday, 23 June 2012
in The Food
Fresh fire grilled tomatoes, chiles, cilantro, green onions and salt. There ... now you know know the secret recipe. But do you know the amounts? Well if you appreciate good Salsa Fresca you are probably pretty good in the kitchen already and can figure it out for yourself. At El Mirasol we pride ourselves on Salsa Fresca made fresh daily. Brimming with flavor and sometimes (depending on the chiles we are getting) heat. We hope you enjoy our Salsa Fresca when you visit El Mirasol ... and we really don't mind if you get pretty good at making it yourself. ¡Provecho!...
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