Suneeta's Indian Cuisine


Rancho La Puerta, Tecate Mexico 
November 14 - 21, 2009

In November I was invited to return to one of my all-time favorite places in the world - Rancho La Puerta in Tecate on the Baja peninsula in Mexico, to teach 3 classes during a 1week stay at this beautiful resort/spa. When I first went there 2 years ago, I was mesmerized by the natural beauty of this area. Majestic Mt. Kuchumaa, the sacred mountain of the local people looms above the landscape and many of the morning hikes go up its rugged paths. Fantastic rock formations and an amazing array of birds and little creatures greet the adventuress hikers.

The Ranch has been an anchor in this area for 68 years and has grown from its' modest beginnings to encompass 3000 acres of pristine land, some of it beautifully landscaped with local vegetation, groves of olive trees and meandering paths bordered by fragrant rosemary and many other fragrant herbs. In fact, with the cottages or casitas as they are called, spread over several acres of the property, guests have to make their way along these beautiful pathways to get to the lounge, dining areas and the various gymnasiums. In 2007 a state-of-the-art cooking school, La Cocina que Canta - the Kitchen that Sings - was added to the property and offers cooking classes during the day and evening. Several acres of organic gardens provide the freshest of vegetables and herbs for the classes as well as most meals served at the Ranch. The spa facilities are top notch as are all the instructors in the various forms of yoga, meditation, pilates and feldenkreis amongst other offerings. Today, Rancho La Puerta offers a programme that encompasses mind, body and spiritual wellness and it is no wonder that most people return year after year to recharge and then return to the real world with a sense of calm. I consider myself amongst the very fortunate to have been invited twice to teach at this beautiful jewel of a resort.



2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
8 cloves
4 blades mace (optional)
1 teaspoon poppy seeds

Clams In Dynamite Masala   »



Hello Suneeta!!!

I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.

Thank you very much.
Lisa Thum (former Houston resident)

Click to read testimonials