Valle de Guadalupe Sangría

By: Ann Hazard

Sangría 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 jolt.

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
1 apple
1 pear
2 bananas

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 the fruit! 

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

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 art.

Fifty 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!

Ann 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 us perfectly.

"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.”

New 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 or
In Baja call: (624)141-0174 - US: (858)324-1890.

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