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Ceja Vineyards



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Join Amelia and Dalia Ceja on Taco Tuesdays, Vino y Más streaming live on Facebook every Tuesday at 7:00 p.m. PST.

This dynamic duo’s dedication to ease, healthfulness, and—above all else—flavor should win a permanent place in the hearts of home cooks. They’ll discuss classic and contemporary dishes, fun wine pairings and give snippets of their down-home family life.

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It's no secret we love to cook. In fact, most of our time is spent in or around the kitchen experimenting with new recipes, sharing culinary secrets or preparing old favorites with family and friends. On this page you’ll discover some of our most cherished dishes. We hope you'll try out a few. Don't forget to pair them with your favorite Ceja wine.


Almond Flan
January 1, 2015
Flan or crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French name crème caramel renversée. An imitation of crème caramel may be prepared from "instant flan powder", which is thickened with agar or carrageenan rather than eggs. In some Latin American countries, the true custard version is known as "milk flan" (flan de leche) or even "milk cheese", and the substitute version is known as just "flan".
Arroz con Leche (Rice Pudding)
January 1, 2015
Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dish can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected. When used as a dessert, it is commonly combined with a sweetener.
Arroz Mexicano (Mexican Rice)
March 27, 2020
Our authentic Arroz Mexicano (Mexican rice) is light and fluffy and is a great side dish to all taco and enchilada entrees. You'll never buy Mexican or Spanish rice in a pouch or box again after learning how to cook this easy recipe.
Black Bean & Butternut Squash Chili
February 14, 2017
This thick, satisfying chili is a year-round favorite around our house. Incorporating a native American flair with beans and squash, this tasty and spicy recipe can also be made vegetarian by substituting the chicken stock with vegetable stock. Don't forget to pair this dish with a bottle of Ceja Vineyards Cabernet Sauvignon!
Black Bean and Corn Salad
January 1, 2015
I love making this simple black bean and corn salad during the summer months as it’s both refreshing and savory and super easy to prepare. You can also serve it as a salsa by digging in with chips or tostadas. Never forget to pair it with a chardonnay or rosé.
Black Bean Soup
January 1, 2015
During fall, this easy autumn soup will warm you up with minimal time in the kitchen. My black bean soup is hearty, satisfying, and loaded with flavor. This dish pairs perfectly with our Pinot Noirs and red blends.
Bread Pudding
January 1, 2015
Why throw away day-old bread when you can turn it into yummy bread pudding! Also known as "broodpudding", "Capirotada," "Migas" and "Pudín de Pan", this tasty dish is revered all over the world.
Breakfast Potato and Longaniza Tacos
January 1, 2015
In the past, when Mexico's population was predominantly rural and agricultural, breakfast tradition included hot beverages and breads at dawn, and a heavier mid-morning almuerzo, consisting of an egg dish (such as huevos rancheros), chilaquiles, meats, beans, tortillas, pastries, and fruits. Commercial cereals are widely consumed now. Today, almuerzo generally means "lunch," and the Mexican breakfast may be the lighter or heavier version depending on personal taste or occasion. Usually, workday breakfasts differ from weekend or leisure day breakfasts in the amount and types of foods. Restaurants and hotels serve mainly buffet-style breakfasts with a variety of foods, oftentimes including "quesadillas" of various fillings, scrambled eggs, refried beans, chilaquiles, fruits and cereals. Menudo, a tripe stew considered a folk remedy for a hangover, has become a breakfast dish as well as one eaten at other meals. As with other large countries, breakfast in Mexico differs according to the region.
Caldo de Pollo (Chicken Soup)
March 26, 2020
My maternal grandmother Mamá Chepa believed this soup cured all ailments, and I believe it too. It’s so delicious and comforting! It’s the perfect elixir for the body and soul. In Michoacán, where my husband Pedro is from, this soup is served over Arroz Mexicano (Mexican rice) and garnished with a squeeze of lime, diced avocado and thin slices of fresh Serrano peppers. I love it with warm corn tortillas too. This wonderful soup pairs well with Ceja Vineyards Chardonnay.
Chicken Skewers with Spicy Peanut Sauce
January 1, 2015
One of the main characteristics of Indonesian cuisine is the wide applications of bumbu kacang (peanut sauce) in many Indonesian signature dishes such as satay, gado-gado, karedok, ketoprak, pecel. It is usually added to main ingredients (meat or vegetable) to add taste, or used as dipping sauce such as sambal kacang (a mixture of ground chili and fried peanuts) for otak-otak or ketan. Introduced from Mexico by Portuguese and Spanish merchants in the 16th century, peanuts found a place within Indonesian cuisine as a popular sauce. Indonesian peanut sauce represents a sophisticated, earthy thing rather than a sweet, gloppy sauce. Peanuts thrived in the tropical environment of Southeast Asia, and today, they can be found roasted and chopped finely, topping a variety of dishes and in marinades and dipping sauces. Peanut sauce reached its sophistication in Indonesia, with the delicate balance of taste acquired from various ingredients according to each recipe of peanut sauce; fried peanuts, gula jawa (palm sugar), garlic, shallot, ginger, tamarind, lemon juice, lemongrass, salt, chilli, pepper, sweet soy sauce, ground together and mixed with water to acquire right texture. The secret to good peanut sauce is “not too thick and not too watery.”
January 1, 2015

Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream (crema), and it is served with refried beans.

Like many dishes, regional and familiar variation are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. Moreover, chilaquiles are often lauded as a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover. This can be attributed to the body's reaction to chemicals released (chiles contain the chemical capsaicin, a potent and well-documented pain reliever).

Chipotle Hummus
January 1, 2015
I often make this hummus dish when I’m entertaining guests and I’m in a bit of a rush. It’s the perfect snack that everyone loves and it’s so quick and easy to prepare. The addition of a Serrano chile and chipotle pepper gives this homemade recipe a subtle spiciness and smokiness that I crave. Dipping sauce lovers rejoice!
January 1, 2015
Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. There are two types of churros in Spain. One is thin (and sometimes knotted) and the other is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate or café con leche.
Cocadas or Coconut Macaroons
January 1, 2015
Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Dalia Ceja presents her simple yet yummy version of this famed delight incorporating sweetened condensed milk and vanilla extract. Try cocadas with cafe con leche or a bright dessert wine!
Corn Tortillas
April 17, 2020

The corn tortilla, with many variants, has been a staple food in North American and Mesoamerican cultures since pre-Columbian times. It predates the alternative wheat flour version of the tortilla (tortilla de harina or tortilla de trigo) in all such cultures, as wheat was not grown in the Americas prior to European contact.

In Aztec times, two or three corn tortillas would be eaten with each meal, either plain or dipped in mole or a chili pepper and water sauce. Tortillas were also sold at Aztec marketplaces filled with turkey meat, turkey eggs, beans, honey, squash, prickly pears and chili pepper.

Creamy Coconut Old Fashioned Oats
January 1, 2015
This dish can be enjoyed for breakfast or dessert paired with our Ceja Vineyards Dulce Beso late harvest wine. This recipe can also be prepared vegan by substituting almond milk for milk.
Dolmas (Stuffed Grape Leaves)
January 1, 2015
Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yogurt.
Eggplant Tacos with Spicy Yogurt Salsa
January 1, 2015

The raw eggplant fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Traditionally, recipes would advise the salting, rinsing and draining of the sliced fruit (known as "degorging") to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including those large, purple varieties commonly imported into western Europe - do not need this treatment.

The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required.

Eggplant Tostadas with Creamy Yogurt Sauce
April 12, 2020
Eggplants are readily available in Mexico, and I developed this eggplant tostada with creamy yogurt sauce recipe because of its versatility. It can be served as a topping for tostadas, a dip with chips or sourdough bread or as an accompaniment to the main dish – it’s hearty and delicious and pairs well with various Ceja wines such as our Chardonnay, Pinot Noir, Vino de Casa Red and Merlot.
Elotes (Mexican Corn on the Cob)
April 10, 2019
Elotes, aka Mexican corn on the cob, are served on most street corners in every city throughout Mexico. Corn (maize) is a cereal grain first domesticated by indigenous peoples in central and southern Mexico about 10,000 years ago. This authentic Mexican street corn is smothered in crème fraiche or Mexican Crema, sprinkled with Cotija (a dry Mexican cheese) and tajín (a popular condiment consisting primarily of chile peppers, lime, and salt). A delicious vegan version is also shown in the video. Elotes are super easy to make and will be the best thing you serve to your guests all summer long.
Filet Mignon with Mushroom Cabernet Sauvignon Sauce
April 6, 2015
Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin. Arguably the most tender cut of beef, we love searing filet mignon alongside a family favorite mushroom Cabernet Sauvignon sauce. This recipe is incredibly easy to prepare yet insanely delicious. All you need are few simple ingredients. Don't forget to pair this dish with a Ceja Vineyards Cabernet Sauvignon!
Fried Plantains (Tostones) with Spicy Aji Salsa
January 1, 2015
Tostones (from the Spanish verb tostar which means "to toast") or patacones are a side dish that is popular in many Latin American countries. The dish is made from sliced green (unripe) plantains which are cut either lengthwise or widthwise and fried until they are crisp and golden brown. Tostones are salted and eaten much like potato chips/crisps or French fries/chips. In some regions it is customary to dip them in mojo (a garlic sauce). In some countries, they are served topped with cheese as an appetizer. They can also be bought pre-made from supermarkets. This food is found in all varieties of Caribbean cuisine. Tostones are also a staple of Latin American countries and the Caribbean, including Cuba, Puerto Rico, Dominican Republic, Nicaragua, the north coast of Honduras, and Haiti.
January 1, 2015
The key to making a well-rounded guacamole is having the perfect amount of acidity, spiciness and texture. I don’t know about you but I like my guacamole fully loaded with red onions, cilantro, tomatoes, jalapenos and more! Having grown up in a Mexican household, I consider myself a guacamole enthusiast and find any excuse to make a batch and enjoy it with a nice cold beer or glass of wine.
Guava Mousse (Mousse de Guayaba)
January 1, 2015

Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe.

Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species.

Homemade Granola
January 1, 2015
Aside from homemade granola being one of my favorite breakfast foods, this nutritious snack aids in fueling my body as I’m currently training for a half marathon. I love munching on granola after a workout or adding it to yogurt with fresh berries for a quick breakfast. Kids also go gaga over this recipe so whenever I have my young cousins around I much prefer offering them granola with milk as opposed to sugary cereals. It’s time to get your “snack on”.
Lemon Spaghetti
January 1, 2015
Inspired by a simple yet delicious Giada De Laurentiis recipe, I spice up lemon spaghetti with serrano chile and chile flakes. This is the perfect summer pasta that is wonderful on its own but can also accompany grilled chicken or prawns. Don’t forget to pair your favorite wine with this zesty dish!
Mexican Cornbread
January 1, 2015
Skillet-fried or skillet-baked cornbread (often simply called skillet bread or hoecake depending on the container in which it is cooked) is a traditional staple of rural cuisine in the United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread tends to be dense and usually served as an accompaniment rather than as a bread served as a regular course. In addition to the skillet method, such cornbread also may be made in sticks, muffins, or loaves.
Mexican Mango Cake
January 1, 2015
The mango is the most consumed fruit in the world. Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or also as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (called pepita) with lime and salt are the norm when eating green mangoes. Some people also add soy sauce or chili sauce. Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes.
Mole Recipe Jalisco Style
January 1, 2015
Moles come in various flavors and ingredients and each state in Mexico has its own version. In my home state of Jalisco, my maternal grandmother mamá Chepa used tomatillos to add acidity and balance this rich sauce. Mole is an ancient word for mix and is typically served over meat.
January 1, 2015
Pozole is a hearty soup that originated in the state of Jalisco. The main ingredient is hominy - dried white or yellow corn kernels that have been boiled and soaked in slaked lime to remove the hull, and then drained, rinsed, and cooked for about 2 hours. Pozole also contains garlic and dried chiles and is often made with chicken or pork and is always served with fresh toppings such as cabbage, radishes, cilantro, a pinch of dried Mexican oregano and lime juice. This recipe is easy to prepare at home using canned hominy for convenience.
Roasted Beet Salad
January 1, 2015
The beetroot, also known as the table beet, garden beet, red beet or informally simply as beet, is one of the many cultivated varieties of beets (Beta vulgaris) and arguably the most commonly encountered variety in North America, Central America and Britain. The usually deep-red roots of beetroot are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as borscht, is a popular dish. Yellow-colored beetroots are grown on a very small scale for home consumption. The green leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach.
Salmon Ceviche
May 8, 2020
Ceviche, seviche, or cebiche originated in Peru and eventually spread into Mexico and Central America. It’s made from fresh raw fish cured in citrus juices, such as lime or lemon, and spiced with chili peppers or other seasonings including chopped onions, salt and cilantro. In Mexico we add fresh diced tomatoes and it’s served with tostadas.
Salsa de Tomate (Tomato Salsa)
April 18, 2020

Mexican salsas come in many colors, consistencies and textures. They can be made from so many ingredients but they all have one item in common - chile. Chiles come in many shapes, sizes and colors and they can be fresh or dried with mild heat to super-hot.

There's a salsa for every dish and occasion, and this is my go-to recipe when tomatoes are not in season. It's quick, easy and delicious.

Seared Ahi Tuna and Avocado Tartare
January 1, 2015
The yellowfin tuna (Thunnus albacares) is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from its Hawaiian name ‘ahi although the name ‘ahi in Hawaiian also refers to the closely related bigeye tuna. The species name, albacares ("white meat") can lead to confusion. The tuna known as albacore in English, is a different species of tuna: Thunnus alalunga. However, yellowfin tuna is officially designated albacore in French, and is referred to as albacora by Portuguese fishermen.
Spicy Cauliflower Soup
January 1, 2015
Soups are an integral part of Mexican cuisine, and sopa de coliflor (Cauliflower Soup) is a favorite among the Ceja family, especially during wintertime. The Serrano pepper adds a slight spice component that pairs nicely with Chardonnay.
Spicy Chipotle Potato Salad
January 1, 2015
A chipotle, which comes from the Nahuatl word chilpoktli meaning "smoked chili pepper" is a smoke-dried jalapeño that tends to be brown and shriveled. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex. Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in North and South America in the late 20th century, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China.
Steamed Dungeness Crab in a Spicy Indonesian Sauce
January 1, 2015
Our family savors this delicious main course for our Thanksgiving dinner when fresh Dungeness crabs are available. Some flavors seem made for each other and tamarind salsa poured over crab is one of those perfect culinary marriages. How do you like to prepare crab? Please let us know in the comments section.
Succotash of Summer Squash and Corn
January 1, 2015
Soft-skinned summer squash has an edible rind with a sweet, mild taste that is perfectly accentuated with a little butter in this succotash recipe. Look for summer squash at your local farmer’s market. If you can’t find summer squash, substitute green or yellow zucchini.
Tacos al Pastor with Pineapple-Jalapeño Salsa
May 18, 2020

Tacos al pastor (shepherd style) get the name from the original lamb filling and they offer the perfect blend of sweet and spicy deliciousness. They were created in the 1930s in Puebla, Mexico, by Lebanese immigrants who introduced the region to classic shawarma: roast lamb served on a flour tortilla or pita bread (pan árabe). This creation was originally known as tacos árabes, and used meat cooked on a vertical, or upright grill.

Over time marinated pork replaced lamb and the tortilla replaced the pita with pineapple, cilantro, chiles and onions added to the mix.

This is my easy-and-tasty version of this most popular Mexican dish that anyone can prepare at home.

Tacos de Camarones con Salsa de Mango (Shrimp Tacos with Mango Salsa)
April 6, 2020
These tacos de camarones con salsa de mango (shrimp tacos with mango salsa) are perfectly seasoned, packed with flavor, made with tons of healthy ingredients and they’re fast to whip together. I’ll share my favorite way to make shrimp tacos, but honestly, this shrimp is good enough to stand on its own — the seasoning mix and salsa are so delicious. This dish pairs well with crisp white wines and lighter red wines like our Ceja Sauvignon Blanc, Chardonnay and Pinot Noir.