- Home
- Buy Wine
- Blog
- Wine Club
- News & Events
- Recipes
- Asparagus with a Shallot Vinaigrette Sauce
- Bomb Bread Pudding
- Butternut Squash Soup with Cilantro Oil
- Camarones with Cebollitas y Ajo
- Ceviche De Salmón
- Chicken Stuffed Pasilla Pepper with Pumpkin Seed and Cilantro Sauce
- Chipotle Potato Salad
- Chorizo Stuffed Honey Dates with Manchego Cheese
- Grilled Artichokes
- Grilled Oysters with Tomatillo Salsa
- Mexican Mango Cake
- Mexican Flan
- Mole Negro de Oaxaca
- Mussels in a Pinot Noir Spicy Broth
- Roasted Beet Napoleon with Cotija Cheese and Micro-Greens
- Seared Salmon over Tomato and Pepper Puree
- Spicy Cornbread
- Tamales
- Torta Ahogadas
- Tortilla de Patata
- Tortilla Soup
- Visit Us
- About Us
- Contact Us
October 4, 2010 |
Culinary Creations |
Dalia Ceja
Making a Torta Ahogada with Dalia Ceja
Long a favorite from the Mexican state of Jalisco, tortas ahogadas have satisfied countless adventurous eaters. Dalia Ceja serves up this "drowned" dish using traditional birote bread, chicken breast and an assortment of veggies that's topped off with tomato and chile de arbol salsa. Ceja Vineyards' Vino De Casa White blend is called upon to complement this rainbow of flavors! What's your favorite type of torta ahogada?
Comments
Recent Posts
-
February 25, 2013
-
January 24, 2013
-
December 17, 2012
-
September 5, 2012
-
August 17, 2012(1 Comment)