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Executive Chef Reyna Venegas

Executive Chef Reyna Venegas prepares fresh and delicious food that energizes, inspires, and nourishes guests. She fuses the culinary and cultural heritages of her own Northern Baja roots with the nutritious “spa cuisine” pioneered 80 years ago by Rancho La Puerta co-founder Deborah Szekely. At La Cocina Que Canta, “The Kitchen That Sings,” Chef Reyna teaches healthy eating as a celebration of life in farm-to-table cooking classes.

As a lifelong learner, Chef Reyna graduated from the University of California, San Diego’s Integrative Nutrition program, which focuses on how food promotes wellness. She is also a graduate of the Culinary Art School in Tijuana, and holds a Pastry Degree from the Lycée Technique et Hôtelier de Monte-Carlo and Fondation Turquois.

She and her husband Chef Marcelo Hisaki own Restaurante Amores, a hidden culinary jewel in the heart of Baja. She recently managed Team Mexico in the Bocuse d’Or Finale 2023, a prestigious culinary contest in Lyon, France, receiving the social commitment award as a recognition to the Mexican team’s involvement in support of migrants’ food insecurity in Baja California. She currently collaborates with Team Mexico on their way to the Bocuse d’Or Americas 2024.

Fennel, Tomato & Cucumber Salad

INGREDIENTS:

1 large fennel bulb, sliced thin

2 Persian cucumbers, sliced thin

½ red onion, sliced thin

2 cups cherry tomatoes, cut in half

1 cup mint, minced

1 tablespoon dried oregano

¼ cup apple cider vinegar

¼ cup orange juice

DIRECTIONS:

In a bowl combine the onion with the vinegar, orange juice and crushed oregano, let sit for 20 minutes.

Combine the fennel, tomato, cucumber and mint. Toss well and adjust seasoning to taste.

Curried Carrot & Parsnip Soup

INGREDIENTS:

4 cups carrots, diced

2 cups parsnips, diced

1 cup fennel or celery, sliced

½ onion, diced

3 garlic cloves, peeled

1 tablespoon curry

2 cups coconut milk

4 cups vegetable broth

1 tablespoon nutritional yeast

Pepper, to taste

Dukkha, to garnish

DIRECTIONS:

Heat a pot at medium high heat and sprinkle with some water, add the onion, fennel/celery and garlic. Cook until golden brown, sprinkle with more water if needed to prevent the vegetables from burning.

Add the carrots and parsnips, cook for 5 more minutes.

Add the curry powder and toast for a minute to release all the aromas from the spices.

Pour the coconut milk and vegetable broth. Once the soup boils add nutritional yeast and pepper and reduce the heat to simmer for 5 minutes or until all the vegetables are soft.

Blend until smooth and serve topped with dukkha.