Ingredients:

10 oz sliced green pepper
7 ½ oz of sliced red pepper
7 oz sliced onion
9 ½ oz sliced celery
5 ½ oz of sour lime (lima)
7 oz chopped tomato
3 bay leaves
1 tsp salt & pepper
2 oz chicken stock powder
½ oz chopped garlic
2 oz mixed vegetable oil (20-80)
7 1/2 oz chopped carrot
1 gallon chicken stock

Preparation:

Heat 2 oz of mixed cooking oil, add onion and garlic and fry lightly, stirring from time to time to prevent burning. Add carrot, celery, tomato and bay leaves. Pour in chicken broth, sour lime juice and sour lime slices. Season to taste with powdered chicken stock, salt and pepper. Finally, add the sliced green and red pepper and bring to the boil.
 Cooked, shredded chicken breast and crispy fried tortilla strips may also be added to the soup before serving. Enjoy!

More Royal Recipes

The Royal Haciendas Shrimp Tacos

Quantities given are per person

3 jumbo shrimp
1/4 tsp of salt and pepper
1 oz. lime juice
4.1 oz. tempura batter
3 flour tortillas
2 oz. shredded lettuce
2 oz. pico de gallo salsa (chopped tomato, onion, coriander with a dash of serrano chili)
1 1/2 oz. chipotle chili flavored mayonnaise
1 1/2 oz. yellow mayonnaise

To garnish: 1 sangria lettuce leaf, 1 1/2 oz. avocado and 1 slice of lime

Preparation
Slice the shrimp in half lengthwise and marinate in the lime juice, salt and pepper for a few minutes. Then dip the marinated shrimp in tempura batter until thoroughly coated and fry in oil until golden. Drain on kitchen paper and serve on warm tortillas (two shrimp halves per tortilla). Top with the chipotle mayonnaise, shredded lettuce, pico de gallo salsa, sliced avocado, and drizzle with the yellow mayonnaise. Serve with the lettuce, avocado and lime garnish.

Note: Corn tortillas can be substituted for the flour variety and both fish and shrimp tacos are excellent with a dash of habanero chili salsa if you like a dash of the hot stuff.

Buen provecho!

Stay posted for additional recipes in the months to come. We hope that you enjoy preparing these recipes for your family and friends and that they bring back many happy memories. Remember, however, that for the true flavor to come out you have to add sunny skies, turquoise water and a dash of Mexican hospitality.

More Royal Recipes:

Creamy Bean Soup & Black Bean Salsa

Lime Soup, Cream of Chili Poblano Soup & Portobello Mushroom Seafood Surprise

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We regularly publish Royal Resorts, Cancun, Riviera Maya, Yucatán and México news, updates, videos, photos, recipes and much more. Would you like to get an email in your inbox every time we publish something new? It’s free and easy, just click here to subscribe to The Royal Resorts News Blog email updates.

Creamy Bean Soup
A longtime Royal favorite!

1 kg black beans
5 liters of water
6 leaves of epazote (Mexican herb)
Half a white onion
5oz lard
2½oz garlic
2oz chicken stock powder
¼ gallon of chicken stock

Bring the water to the boil, add the beans (you can soak them previously overnight in water to remove any impurities, make sure that they are clean of any grit or husks), onion and four epazote leaves and simmer until the beans are cooked. In another pan add the lard, the two remaining epazote leaves and the finely chopped garlic and lightly fry. Add to the beans and blend; finally add the chicken stock powder and consommé. Bring to the boil and stir constantly until thoroughly blended.

Note: If you cannot find epazote, you can use chopped cilantro instead – just add more. This soup can be served with a topping of crispy tortilla strips and crumbled cheese or a drizzle of cream.

Black Bean Salsa
A variation on the popular black bean salsa served at some of the Royal restaurants.

130g/4½oz black beans soaked overnight in water to cover
2 serrano chilies (or to taste)
1 red onion
1-2 tomatoes
Grated rind and juice of one lime
2 tbsp Mexican beer (optional)
1 tbsp olive oil
Small bunch of coriander chopped
Salt

Drain the beans and put them in a large saucepan. Pour in water to cover and place the lid on. Bring to the boil, lower the heat slightly and simmer the beans for about 40 minutes or until tender. They should still have some bite and should not have begun to break up. Drain, rinse under cold water, drain again and leave to cool. Chop up the chilies finely and remove the seeds. Always handle chilies with care, wear gloves, avoid touching your face and eyes and wash your hands thoroughly.  Chop up the onion and tomato finely. Place the beans in a bowl; add the onion, tomato and chili. Stir in the lime rind and juice, beer, oil and coriander. Season with salt and mix well. Chill before serving.

More Royal Recipes:

Royal Haciendas Shrimp Tacos

Lime Soup, Cream of Chili Poblano Soup & Portobello Mushroom Seafood Surprise

Get new updates delivered to your inbox, subscribe to the Royal Resorts News Blog

We regularly publish Royal Resorts, Cancun, Riviera Maya, Yucatán and México news, updates, videos, photos, recipes and much more. Would you like to get an email in your inbox every time we publish something new? It’s free and easy, just click here to subscribe to The Royal Resorts News Blog email updates.

Lime Soup
Sopa de Lima is a traditional recipe from the Yucatan and is a long-standing favorite with Royal Resorts members.
10 oz sliced green pepper
7 ½ oz of sliced red pepper
7 oz sliced onion
9 ½ oz sliced celery
5 ½ oz of sour lime (lima)
7 oz chopped tomato
3 bay leaves
1 tsp salt & pepper
2 oz chicken stock powder
½ oz chopped garlic
2 oz mixed vegetable oil (20-80)
7 1/2 oz chopped carrot
1 gallon chicken stock

Heat 2 oz of mixed cooking oil, add onion and garlic and fry lightly, stirring from time to time to prevent burning. Add carrot, celery, tomato and bay leaves. Pour in chicken broth, sour lime juice and sour lime slices. Season to taste with powdered chicken stock, salt and pepper. Finally, add the sliced green and red pepper and bring to the boil.
Cooked, shredded chicken breast and crispy fried tortilla strips may also be added to the soup before serving.

Cream of Chili Poblano Soup
This mouthwatering soup is popular with diners at La Veranda, The restaurant at The Royal Sands.
2 ¼ oz bar of butter
7 oz of chopped white onion
1 teasp chopped garlic
¼ tsp of thyme
2 bay leaves
9 ½ oz of sliced chili poblano
2 ¼ oz flour
2 ½ cups of chicken broth
1 1/2 – 2 l of skimmed milk
1 oz chicken stock powder
3 ½ evaporated milk
1 tsp salt

Clean the chilis, chop and remove the seeds before rinsing the slices in hot water. Fry the onion, garlic and herbs lightly in the butter, stirring constantly. When the onion begins to turn transparent, add the chili slices. Sift in the flour and keep stirring while you add the chicken broth. Once the chili is soft, blend the mixture and add the skimmed milk. Strain and add the chicken stock powder and salt according to taste. Finally, add the evaporated milk and remove from the heat.

Portobello Mushroom Seafood Surprise
A classic seafood recipe courtesy of the chef at El Conquistador Restaurant in The Royal Mayan.
50g cream
100g portobello mushroom (one per person)
55 g shrimp
41g scallop
Diced lobster
30 g clarified butter
15g chopped white onion
22 g white mushroom
Salt & pepper
10g ground almonds
3 teaspoons white wine
80g steamed spinach
20g cherry tomatoes
48g asparagus

Clean the portobello mushrooms, slice in half and grill with a little butter, salt and pepper. Fry the onion in butter, add the shrimp, scallops, lobster and chopped mushrooms and sautée until seafood is cooked. Add the croutons, ground almonds and white wine. Season to taste.

Arrange the bed of spinach on a plate and top with a portobello mushroom half, add the seafood mixture and drizzle with cream, cover with the remaining mushroom half. Garnish with asparagus and tomato halves.

More Royal Recipes:

Royal Haciendas Shrimp Tacos

Creamy Bean Soup & Black Bean Salsa

Get new updates delivered to your inbox, subscribe to the Royal Resorts News Blog

We regularly publish Royal Resorts, Cancun, Riviera Maya, Yucatán and México news, updates, videos, photos, recipes and much more. Would you like to get an email in your inbox every time we publish something new? It’s free and easy, just click here to subscribe to The Royal Resorts News Blog email updates.