Valle de Guadalupe Sangría
By: Ann Hazard
is a popular summer drink in Spain. It’s
fruity and tastes somewhat like a delicious wine
punch. However, beware that the Mexican version
has Controy and brandy, which give it an extra
This recipe makes a little over a gallon. Sangría
may be served in tall glasses filled with crushed
ice. It may also be served chilled in wine glasses
without ice. Save the "drunk fruit" afterward
to use for a quick second batch if you run out,
which you may — because it's really, really
good! It is my signature drink and I named it after
the Guadalupe Valley just to the north of Ensenada
and home of Mexico’s finest wineries.
1 medium orange
½ gallon burgundy wine
4 cups orange juice
2/3 cup Controy, Cointreau or Triple Sec
½ cup brandy
2 limónes (Mexican limes) or key limes
Using a vegetable peeler, gently peel the skin
from the orange to make orange zest. Make sure
it’s very thin. Put the orange zest in a
small bowl. Using the back on a spoon, bruise the
peel to extract the oil.
In a large punch bowl, combine wine, orange juice,
Controy and brandy. Add orange zest into wine mixture.
Separate orange into sections and cut sections
in half. Cut the lime into thin slices. Cut apple
and pear into small pieces, leaving the skin on.
Slice bananas. Add all fruits to wine mixture and
chill at least four hours. Serve in clear glasses
with just a couple ice cubes in each. Do not remove
These recipes are from Ann Hazard’s fourth
book, Cooking With Baja Magic Dos. Scheduled to be
released in September 2005, it will be a must have
for all Baja Aficionados! All 175 recipes from the
original cookbook have been updated and improved.
There are 80 new recipes and stories about
Ann and Terry's adventures over the last eight
years. The all-new art by Janna Kinkade, Gayle Hazard
and Terry Hauswirth is pure magic. Look for new recipes
from famous restaurants all over Baja; visit www.bajamagic.com.
Cooking with Baja Magic Dos
A must-have for long time Baja travelers and first
time visitors alike! The 304-page book is packed
with 250 awesome recipes, history, entertaining travel
stories, culinary information and original, magical
of Baja's hottest hotels, restaurants and bars
contributed recipes, along with many talented locals.
From Los Cabos check out El Chilar's Lobster & Crab
Pozole, Pueblo Bonito's Enchiladas Baja and Pancho's
famous Tortilla Soup. From Todos Santos come Shrimp & Smoked
Marlin Ravioli from Hotel California, Caffé Todos
Santos' Tenth Anniversary Salad and Posada La Poza's
Arrachera. From Ann's home on the East Cape comes
Mango Mousse from Hotel Buena Vista, Tío Pablo's
Chile Verde and much more. La Paz offers up Mr. Azucar's
Broken Cot Soup, Spirit of Endeavor (a small cruise
ship sailing between Cabo, La Paz and Loreto) Avocado
Pie and Skip & Go Nakeds from the new Giggling
Marlin at Bahía de los Sueños. Isla
Loreto brings us Fish Meuniere and from Hussongs
in Ensenada comes the original Margarita. And that's
just for starters….
Cooking With Baja Magic Dos is a must-have for
all Baja Aficionados! All 175 recipes from the original
cookbook (now out of print) have been updated and
improved. There are 90 new recipes and stories about
Ann and Terry's adventures over the last eight years.
There are 80 colored illustrations in this book.
First, there are four original paintings (including
the cover) by Janna Kinkade of Todos Santos. Gayle
Hazard, Ann's daughter, provides two original paintings
and Terry Hauswirth, Ann's husband, brings 73 original
artistically enhanced photos of Baja to the book.
Also, there is the famous Mike McMahon Baja map.
This art is pure magic. As are the stories, and of
course the recipes!
says: "The original Cooking With Baja Magic
was published in 1997 and reflected my life and travels
up to that point. In the intervening years, I have
had the opportunity to further explore this magnificent
peninsula and meet some amazing people. InÊ 2003,
my husband Terry and I sold our houses in San Diego
and La Bufadora and moved to Buena Vista, midway
between La Paz and Cabo San Lucas on the Sea of Cortez.
Since then, we have traveled extensively and learned
much about our adopted country. The life here suits
"I always felt more at home in Mexico than in
the US and for years I pondered why. Now I know.
I now know that my heart is Mexican. Mi corazón
es Mexicano. That is why I live in Baja, and I believe
that because I do, the experiences I share now in
Baja Magic Dos are more authentic. I've also added
90 new recipes some that I've created, many that
I've discovered and several that were given to me
by talented Baja chefs. There are lots more surprises
too, including several new sections, more historical
and culinary information and 50 restaurant recipes.”
recipes from old favorites from the first Baja
Magic include Tío Pablo's in Los Barriles,
Pancho's in Cabo, Caffé Todos Santos and the
Buena Vista Beach Resort. Eighteen of Baja's hottest
hotels, restaurants and bars are contributing for
the first time here. They are: Hussongs (Ensenada),
Pueblo Bonito (Cabo), Posada la Poza and Hotel California
(Todos Santos), El Chilar, Hotel Tropicana, Brisas
del Mar and Buzzard's (San Jose del Cabo), Ray´s
Place (Mulege), Isla Loreto (Loreto), Mr. Azucar´s
(La Paz) and the Giggling Marlin (Bahía de
los Sueños). The chef on the Spirit of Endeavor,
a small cruise ship that sails between Cabo, La Paz
and Loreto shared a recipe. Chapala (in Ann & Terry's
summer home, McCall, Idaho) also inspired a recipe.
Cooking with Magic Dos retail price $28.95. Order
online at http://bajamagic.com or www.amazon.com
In Baja call: (624)141-0174 - US: (858)324-1890.