Puerto Vallarta, Mexico - Velas Vallarta shares the recipe for its Cucumber & Habanero Chili Margarita. To complement the drink, Executive Chef Guillermo Carmona offers some recipes from the resort's Foodies Cantina, a restaurant inspired by a typical Mexican cantina's food and drinks.

Influenced by the city of Puerto Vallarta, the Smoked Marlin La Tia pays tribute to the fishermen who sail daily to earn their living. They explore the wonders of the Pacific Ocean and the beautiful landscapes from their boats. Perfumed with touches of Oaxaqueño mezcal, the Magret al Mezcal Amores pays homage to the farmers of the Mexican states of Oaxaca, Guerrero and Durango with fresh and fruity textures.

Cucumber & Habanero Chili Margarita
Serves 4

Ingredients:
8 oz Tequila
4 oz Cointreau
2 oz Simple syrup
Pinch Tajin Chili (can substitute course sea salt)
Pinch Salt
10 Lime wedges
½ Cucumber
½ Habanero Chili
4 C Ice

Directions:
Wash all fresh ingredients, peel the cucumber and remove the seeds. Cut the Habanero Chili in half, removing the seeds. Squeeze the limes to make a fresh juice. Mix the ingredients with ice and blend until forming a frozen drink. Rim a glass with salt and Tajin chili, fill with frozen Margarita and enjoy its refreshing taste.

Smoked Marlin "La Tia"
Serves 1

Ingredients:
5 oz Smoked Marlin (can substitute fresh yellowfin tuna)
4 tbs finely chopped onion
2 tsp finely chopped garlic
4 tbs finely chopped tomatoes
2 tsp Chopped cilantro
4 tbs Olive oil
2 tsp Cucumber in strips
Salt and pepper to taste

Aguachile soy sauce:
4 tbs Soy sauce
2 tsp Lemon juice
4 tsp Water
Squid ink

Directions:
Sauté the marlin in the onion, garlic, tomato, cilantro and the olive oil. Remove and chill. Make a thin belt of cucumber in a circle. Place the chilled marlin in the center. Add the aguachile soy sauce on side.

Magret al Mezcal Amores
Serves 2

Ingredients:
2 Duck breast
½ C Mezcal Amores
¾ C Fruit Combo (blackberry, raspberries and strawberries)
¼ C Candied carrots
¼ C Freeze dried raspberries and figs
Salt and pepper to taste

Directions:
Marinate the duck breast in Mezcal Amores. Puree the candied carrot and berries. Grill the duck for 5 minutes on skin side and then finish off in a convection oven for 15 minutes. Plate the duck and top with sauce and freeze dried fruits.