Culinary Philosophy

Since the arrival of our first guests in June, 1940, the food served at The Ranch has been fresh, healthy, produced organically and free of toxic chemicals, carefully prepared, and satisfying. As have the tastes of travelers today, our preparations have grown more sophisticated, our presentation more beautiful, our culinary experience…delightful. Our precepts of healthy eating have remained unchanged.

The Ranch’s diet is lacto-ovo vegetarian (no meat or poultry is served) and includes a seafood “catch of the day” four times a week for dinner, and several times for lunch. Meals are a balanced offering of fruits, vegetables, grains, legumes, nuts, seeds, dairy, and egg products. Vegans (no foods or other products derived from animals) find it easy to select from our buffets, and vegetarian entrées at dinner are entirely plant-based. Gluten-free dishes are available at every meal.

We follow ‘Slow Food’ precepts. We are committed to supporting heritage agricultural methods that respect life and care for the earth, animals, and human beings. As much as possible, and as attuned to the seasons as we can reasonably be, we procure organic fruits and vegetables from our own extensive organic farm, Tres Estrellas, or from our region’s purveyors who practice sustainable, organic farming. The result is artful, healing cuisine that detoxifies, rejuvenates, and energizes the body.

We honor the culinary heritage of Mexico, but our cuisine is not “Mexican food”—it’s more of an international style that draws from Mediterranean, Latin American, Asian and other cultures.

Bon appétit! Or as we say in Mexico, ¡Buen provecho!

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