by Bernard Burt
Hiking to the organic farm at Rancho La Puerta is a ritual enjoyed by guests at the legendary Mexican fitness resort and spa for over 65 years. So it was only natural for founder Deborah Szekely to work with chef Jesus Gonzalez on a cookbook that celebrates the seasons.
Among food writers, the current phrase du jour is “farm-to-table.” Meaning a menu that features produce from nearby sources. However, that was a fundamental premise when Rancho La Puerta opened in 1940. Only back then they were vegetarians, referred to a health cult in the California press. To supply the resort kitchen, Deborah planted organic gardens. Eventually, nearby farms were annexed, and a grove of olive trees (with oil press imported from Italy). New generations of spa-goers discovered the pleasure of meals cooked with fresh, local, seasonal ingredients.
The opening of a culinary education center last year marked Deborah Szekely’s 85th birthday. Classes at La Cucina Que Canta provide hands-on experience for guests to learn how to cook with the seasons. The book’s 120 recipes include old and new favorites, organized as complete – and luscious – seasonal menus. Challenging cooks to rethink vegetarian meals, adding wild salmon with avocado-tarragon aioli and jicima slaw with pink grapefruit, it’s a book that stimulates all the senses.
Just like they do at Rancho La Puerta.
Cooking with the Seasons at Rancho La Puerta is available at bookstores, online from Amazon.com and www.rancholapuerta.com. Telephone orders: 800/514-8317
- Earth Science - April 17, 2026
- Sweed Beauty - April 17, 2026
- Farmhouse Fresh - April 17, 2026