“One of our guests doesn’t eat dairy, another doesn’t eat gluten, two others don’t eat eggs”.
I was feeling a little stressed one morning at breakfast during a workshop last season. I was trying to juggle our guests requests, allergies, etc.. and struggling with my spanish to relay all the information accurately to our chef, Ruby.

She quietly smiled at me and marked down on her checklist the dietary needs of our guests.
Later that morning while serving out the plates, I became confused as to who ate what and was gently corrected and instructed as to which guests got what by once again, calm, cheerful Ruby. Not only was she accurate, but she created imaginative, delicious alternatives for those folks who couldn’t eat the breakfast being served that day.

Ruby, our chef for the last 9 years has been an amazing contribution to our staff at Casa de los Artistas.
She and her assistant (usually a niece) ride the bus (a one hour ride) from the mountain town of El Tuito every morning during a workshop to cook breakfast and lunch for the Casa.

Having barely an hour, she manages to cook up a delicious breakfast every morning including fresh squeezed orange juice! Once or twice a week she also will give a cooking class to our guests, demonstrating an original Mexican entree, (see the recipe for Enfrijoladas below), as well as teaching all of us how to make homemade tortillas.

The feedback we get at the end of every workshop is usually “too much delicious food”!
Many participants just want to take Ruby home with them… including us!
Barely 29, with three children of her own she is an amazing example of a talented, empowered young Mexican woman.
We are proud to employ and support her. -Monica and Bob

Ruby teaching a cooking class at the Casa

Ruby teaching a cooking class at the Casa

Rubys’ Recipe for Enfrijoladas

Soak 1lb of beans, (preferably black, or red pinto) till soft, (a few hours)

Blend beans and soaking water in a blender to a puree

In a pan heat a small amount of cooking oil till hot and then ad bean puree

In a separate frying pan heat a little oil and heat each tortilla on each side, then dip the tortilla in the bean puree, on each side.

Spread fresh crushed farmers cheese on the beaned tortillas and roll up, placing them on a metal tray. –Almost daily, Ruby brings fresh made cheese as well as ka-koe-key, (I have no idea how to spell it, but thats phonetic), a delicious sweet sour cream from her Mt. town, El Tuito. Place the tray in the oven at 350 for about 20 minutes.

While they heat create the Enfriolada Salsa:

in a blender place:
3 large boiled tomatoes
1 clove garlic
1 pinch Mexican Oregano, (very strong)
1 teaspoon of salt
1/4 cup water
-Blend

Place 2 or 3 of the hot bean dipped tortillas on a plate
drisel each with the remaining beans
garnish in the center with chopped salad and sprinkle cheese and then pour the salsa over the sides

Enjoy!