Gabbi’s Summer Guide to Mexican Grilling


Our Cooking Demo with Corazon de Vida was such a success that we decided to share some of our recipes from the event! Whether you are throwing a Fourth of July party or hosting a small group of family and friends, these recipes are entertaining friendly, delicious, and easy to prepare ahead and make on the grill. No oven necessary! This is a great time of year to take advantage of seasonal produce and throw it on the grill to enhance their flavors at the peak of season. Enjoy and Happy Grilling!


Gabbi’s White Sangria

This recipe serves 20-25 people. We serve our White Sangria with seasonal fruits. You can also grill the fruit to add an extra layer of flavor and customize to your liking. Salud!

4 bottles pinot grigio

500 ml. guava rum

250 ml. triple sec

250 ml. peach brandy

1 bottle bouchaine bouche d’or (any late harvest chardonnay)

250 ml. sweet-n-sour

1 bottle sparkling white wine

2 seasonal fruits, chopped


  • Mix together all liquids except sparkling wine
  • Serve over ice in a glass
  • Top off with sparkling white wine
  • Add seasonal fruit
  • Recommended: berries, peaches, apples, pineapples, mint

Hilda’s Famous Grilled Corn Salsa

We paired this salsa with our grilled tropical quesadilla. This salsa also pairs great with grilled meats, fish, or served as a delicious side to accompany different salsas and guacamole.

6 ears sweet corn on the cob

1.5 cups onion, diced

3 cups plum or cherry tomatoes, halved

1 cup cilantro, chopped

1 tbsp fresh mint, chopped

1 tbsp lemon zest

1/4 cup ea. lemon and lime juice

1 tbsp vinegar

1.5 tsp pepper (to taste)

2 firm avocados, diced

Crushed Red Pepper Infused Olive Oil:

1/3 cup olive oil

1 tsp crushed red pepper


  • Place olive oil and crushed red pepper in a pan and cook on medium heat until pepper flakes have toasted
  • Set oil aside and let cool
  • Grill corn on all sides until charred, let cool
  • Cut corn off the cob and put in bowl
  • Once corn and infused oil have cooled, combine all ingredients, except avocado and mix well
  • Salt to taste
  • Add diced avocado last to prevent browning

Achiote-Kumquat Glazed Pork Tenderloin

This is a great base marinade. If you can’t find kumquats, this recipe can be substituted with tangerines, mandarin oranges, cherries, and more. Get creative with it and enjoy!

Serves 8-10 Guests

3-4 lbs. pork tenderloin

4 springs rosemary

16 sprigs thyme

12 ea. garlic cloves

1 medium shallot

2 tbsp. achiote rub

1 cup fresh orange juice

Kumquat Glaze: 

1 lb. kumquats sliced 1/4 in. thick and seeded

2 cups water

2 cups sugar


  • To make kumquat syrup, boil water and sugar on medium until it becomes a syrup consistency
  • Place the syrup in a container, add kumquats and let cool
  • In a blender, combine de-stemmed herbs, garlic, shallot, achiote rub, orange juice, salt, and set aside
  • Add 2 cups of kumquat syrup to blender until well combined
  • In a 1 gallon sealable bag, pour marinade and add pork
  • Let pork marinade for 6-24 hours


  • Remove pork and allow to sit at room temperature for approx. 30 minutes
  • Cook for about 12 to 15 minutes on grill, turning every 2 minutes, until it reaches an internal temperature of 140 degrees
  • Garnish with cilantro leaves and kumquats
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