Ritz-Carlton Cancun Outdoor Grilling Class

Well, as it's no secret that I love Cancun, so it's no surprise to anyone that I'm back here again . . . my base for exploring the Riviera Cancun as well as the Riviera Maya. This time I am here to attend Mexican cooking classes at the Ritz-Carlton Cancun's Culinary Center. Don't believe that you have to eat in a hole-in-the-wall restaurant in a remote village to enjoy outstanding Mexican food. For those who would like to take home more than a memory from their visit to Cancun, the luxurious Ritz-Carlton has expanded the scope of its Culinary Center. Guests here learn to entertain and grill with a Mexican flair in the new outdoor Viking Cooking Center. Classes are conducted Monday through Saturday by Chef Rory Dunaway and are guaranteed by me to educate, entertain and inspire.

Chef Rory Dunaway teaches students to grill

On this visit, I attended the class Grilling with a Mexican Flair and Chef Dunaway showed us how to grill marinated Arrachera (which we Texans commonly refer to as "fajitas") and gave skirt steaks a true Mexican twist. In this class, traditional ingredients and flavors from Mexico (Guacamole and Pico de Gallo) are combined with well-known grilled favorites to breathe Latin life into a casual backyard barbeque. I was overlooking the sea and enjoying the Caribbean breezes while preparing my personal grilled favorites on the beach in the Viking Outdoor Cooking Center,

Rappelling in the jungle near Coba

Much (most) of my travel writing is about areas in Mexico such as quaint Mayan villages and little-known mountain resorts. Many would like to believe that you can only experience the "true Mexico" in places like that. I beg to differ. While I love all regions, areas and cultures, I enjoy being in luxurious digs, also. How about sleeping in the lap of luxury at night (Cancun), but heading out in the morning in any one of several different directions and within an hour, or so, you can explore Maya ancient ruins... swim with Dolphins, rappel into a cave cenote, eat lunch in a jungle Mayan village, scuba dive, zip-line through the jungle canopy, or partake of any number of primitive endeavors. For more info:

• The Ritz-Carlton, Cancun
• Cancun's CVB

I offer here recipes for the ultimate Mexican backyard grill fare. Chef Dunaway's grilled Arrachera, spicy Guacamole and tangy Pico de Gallo. Grab some tortillas, some cold cerveza and light the charcoal.

ARRACHERA MARINADE

1/2 Cup Worcestershire Sauce
2/3 Cup Maggie Sauce
2 Tablespoons Lime Juice
3 Tablespoons Vegetable Oil
1 Teaspoon Paprika
Salt and Pepper, to taste
1 Pound Arrachera (skirt steak)

Mix all ingredients together in a bowl and allow Arrachera (skirt steak) to marinade for 2-24 hours before grilling over medium hot flames or charcoal.

PICO DE GALLO

1 1/2 Pounds Plum Tomatoes, seeded, chopped
3/4 Cup Onion, chopped
1/2 Cup Fresh Cilantro, chopped
3 Tablespoons Fresh Lime Juice
3 Tablespoons Jalapeño Chilies, minced seeded
1 Clove of Garlic, minced

1. Mix all ingredients in medium bowl. Season with salt and pepper to taste.
2. (Can be made 4 hours ahead. Cover; chill.)

GUACAMOLE

4 Each Avocado, peeled and pitted
1/4 Cup Red Onion, chopped fine
1/3 Cup Plum Tomato, deseeded and cut small dice
2 Tablespoons Cilantro, chopped
1 Each Lime, juiced
2 Cloves Garlic, minced
1 Each Jalapeño, deseeded and chopped fine
1 Tablespoon Cumin, ground
Salt and Pepper, to taste
5 Ounces Tortilla Chips, fried

1. Coarsely mash avocados in large bowl.
2. Combine the rest of the ingredients and mix well season with salt and pepper.
3. Transfer to a serving bowl and serve with chips or as a side item.
Serve the Arrachera in a large molcajete or serving bowl and let your guests generously scoop it into a flour tortilla... then top with Pico de Gallo and spicy Guacamole!