From The Kitchen
From our kitchens to yours, we’re sharing a collection of signature recipes inspired by the restaurants across our hotel family. Each dish reflects the ingredients, techniques, and spirit that define our tables—crafted with care and meant to be enjoyed slowly. Whether you’re recreating a favorite at home or simply browsing for inspiration, we invite you to bring a taste of our hospitality into your own kitchen. And if you’d rather leave the cooking to us, we’d love to welcome you back—reserve a table and let our chefs do what they do best.
Chef Luis Alfredo Cosmes Guzman
CAMPOS POLANCO
Cucumber & Lime Mezcalita
Glass: Old Fashioned
Rim: Worm salt
Garnish: Cucumber wedge & serrano chile
Ingredients:
- 2 oz Mezcal
- 1 oz Fresh Lemon Juice
- ½ Cucumber, peeled and cut into wedges
- ½ oz Agave Syrup
- 1 wedge Serrano Chile
- Ice
- Worm Salt
Method:
Rim glass with lime and worm salt.
Muddle cucumber with lemon juice and agave syrup; let sit 3 minutes. Add mezcal and ice, shake well. Strain over fresh ice. Garnish with cucumber wedge and serrano chile.
Potato Croquettes
Potato Croquettes with Beet & Chile de Árbol Salsa
Ingredients:
- 500 g Potatoes
- 100 g Butter
- 200 g Scallions, finely chopped
- 5 Eggs
- 250 g All-purpose Flour (divided)
- 500 g Breadcrumbs
- 250 g Oaxacan Cheese
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 liter Vegetable Oil
Method:
Cook and mash potatoes. Combine with butter, scallions, 1 egg, 100 g flour, salt, and pepper.
Form 100 g croquettes. Fill with ~20 g Oaxacan cheese. Chill.
Dredge in flour, egg, and breadcrumbs. Fry at 350°F (180°C) for 5 minutes per side. Drain and season lightly.
Beet & Chile de Árbol Salsa
Ingredients:
- 350 g Beets
- 15 g Garlic
- 100 g Sour Cream
- 100 g Greek Yogurt
- 15 g Chile de Árbol
- 25 g Lemon Juice
- Salt & Black Pepper
Method:
Boil beets until tender. Soak chiles in boiling water 5 minutes. Blend all ingredients until smooth. Season and refrigerate.
Plating
Top croquette with a quenelle of beet salsa and a fried egg. Finish with parsley and scallion salad dressed in olive oil and kosher salt.
CHEF JOSH LADD
DUE WEST TAVERN
Lavender French 75
- 1.5 oz Empress Gin
- .75 oz Fresh Lemon Juice
- .5 oz Lavender Syrup
- Sparkling Wine
- Lemon slices for garnish
Shake gin, lemon, and syrup with ice. Strain into flute or coupe. Top with sparkling wine and garnish.
Roasted Beet Salad
Ingredients:
- 1 lb Baby Beets
- ½ Navel Orange, half-moons
- 1.5 oz Feta
- 1 oz Toasted Walnuts
- 1 tsp Minced Chives
- Dill leaves
- 1 tbsp EVOO
- 1 tsp Balsamic Vinegar
- Sea Salt & Cracked Black Pepper
- Frisée leaves
Method:
Roast beets at 350°F for 1 hour. Peel and quarter. Arrange with oranges. Top with walnuts, frisée, feta, salt, and pepper. Drizzle with EVOO and balsamic. Finish with herbs.
Chef Armando Garcia
EL DORADO KITCHEN
Basil Gin Cocktail
- 1.5 oz Basil-Infused Botanist Gin
- .25 oz Cucumber Juice
- .25 oz St. Germain
- Juice of ½ Lemon
Shake and strain into a coupe glass.
Butternut Squash Soup
Yields 10 servings
Ingredients
- 4 Butternut Squash
- 1 White Onion
- 1 Leek (only the white)
- 1 Granny Smith Apple
- 1 Parsnip
- 1 Carrot
- 3 Qts Butternut Squash Stock
- 1⁄2 Qt Coconut Milk
- 1 Bay Leaf
- Salt & Pepper to Taste (choose wisely)
Step 1
Cut butternut squash in half (longwise). Scoop the pulp and seeds out. Save pulp, discard seeds. Roast butternut squash in the oven at 350 degrees with some drizzled olive oil and pepper. Bake until tender and remove the skin.
Step 2
Add butternut squash pulp and 3 quarts of water to a pot and simmer at low heat for 1⁄2 hour. Strain it and save stock. Dispose of pulp.
Step 3
Peel and chop to medium size cubes all other vegetables and place them in a large pot with olive oil and salt and pepper to taste. Let them sweat, do not caramelize. Add the butternut squash stock, coconut milk, and the baked butternut squash halves. Simmer for 1⁄2 hour at low heat. Once done, puree it all and season to taste. Ready to serve!
Garnishes can vary from mini marshmallows, pepita seeds, creme fraiche, or just a drizzle of pumpkin oil on top.
Chef Patrick Tafoya
THE MADRONA
Madrona Estate Marmalade
When our citrus grove is in full bloom, the kitchen turns to preserving the harvest. With Navel Oranges at their peak, this bright marmalade captures the season—bottling sunshine to enjoy all year long.
From the Grove
- 4 citrus varieties: Navel Orange, Blood Orange, Meyer Lemon, Pomelo
- 28 mature trees + 4 new plantings
- ~5,600 lbs of fruit each season
- Last year’s crop fully utilized
Ingredients
- 3 lb Navel Oranges
- ½ lb Lemons
- 8 cups Water
- 8 cups Sugar
Method
Slice citrus into thin half-moons. Combine fruit, water, and juices in a heavy pot and bring to a boil. Remove from heat, stir in sugar until dissolved, cover, and let stand overnight.
The next day, simmer for 2 hours, then gently boil 30 minutes more, skimming foam, until marmalade reaches 220°F. Transfer to containers and cool.
How We Use It
- Glaze roasted meats
- Warm with butter for vegetables
- Whisk into vinaigrettes
Fold into compound butter for grilled fish
The Breakfast Martini
The Breakfast Martini - A Madrona Favorite
Bright, citrusy, and quietly indulgent—our favorite way to toast a slow morning or ease into golden hour.
Glass: Chilled coupe or Nick & Nora
Ice: Kold-Draft preferred
Ingredients:
- 2 oz London Dry Gin
- ¾ oz Fresh Lemon Juice
- ½ oz Orange Liqueur (Cointreau or Dry Curaçao)
- 1 bar spoon high-quality Orange Marmalade
Method:
Shake aggressively with ice. Strain into a chilled glass and serve immediately.
Sunshine in a coupe—best enjoyed unhurried.
Chef Juan Cabrera
NORTH BLOCK RESTAURANT
Second Line Slinger
Light and dark rum, passion fruit, lime, pineapple, and orgeat.
Served over pebble ice in a Collins glass with orange slice and cherry.
Pickled Green Strawberries
A spring favorite—bright, savory, and unexpectedly versatile. We use these throughout the menu in salads, snacks, and even cocktails.
Yield Recipe
Ingredients:
- 600 g Green Strawberries
- 400 g Water
- 300 g Golden Balsamic Vinegar
- 260 g Sugar
- 9 g Kosher Salt
Method:
Bring water, vinegar, sugar, and salt to a boil.
Cut strawberries (halves or quarters). Place in non-metal container. Cover with hot liquid. Rest at room temperature 5 hours. Transfer to smaller container and store in liquid to preserve.