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Port to Table Recipe: Carne Asada and Classic Guacamole

With our Port to Table program, each voyage brings the culinary traditions of the destination to life on board. Try local flavors at a food and wine tasting, add a new recipe to your repertoire at a live cooking demonstration by a guest chef or indulge your senses at a fine dining event.

For those looking to continue their epicurean immersion on shore, guest chefs lead select shore excursions, exploring local cuisines while sharing their gastronomic expertise in the field.

On Mexico cruises, get a tantalizing taste of the country with this delicious Carne Asada and Guacamole recipes. In this twist on the classic Carne Asada, beef tenderloin (rather than skirt or flank steak) is marinated in a zesty blend of citrus and spice before it’s grilled and served with the perfect guacamole.


3-4 pounds beef tenderloin, cleaned (whole)
Salt & Pepper

2 tablespoons oil
6 cloves garlic, whole smashed
1 teaspoon chopped chipotle in adobo
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Mexican oregano
Zest and juice of 1 orange
Zest and juice of 1 lime
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 stalks fresh cilantro – roughly chopped and bruised, stems and leaves
Oil for cooking

2-4 poblano chili peppers, roasted and peeled
Tomatillo salsa
Crumbled Queso Fresco
Chopped fresh cilantro


1. Mix all the ingredients for the rub together in bowl.
2. Place the meat in a shallow baking pan or gallon-size zip bag. Rub to coat well. Cover the pan or seal the bag. Allow to marinate for at least 1 hour, up to 8 hours.

1. Preheat a grill (high). Or, preheat a stovetop grill pan or cast-iron skillet large
enough to hold the steak in one layer.
2. If grilling, oil the grates using vegetable oil, towel and tongs.
3. If cooking stovetop, lightly oil the hot pan with towel and tongs.
4. Remove the meat and brush off any large bits. Place on oiled grill or in grill pan.
5. Cook 5 minutes on first side, flip after 5 minutes on second side, take the temperature using an instant-read thermometer.
6. When temperature reaches 130 degrees (F), remove from heat and allow to rest at room temperature for at least 10 minutes before carving across the grain into 1/8-inch slices.


3 ripe avocados, cut in half and scooped from skins
Juice of 1 lime
1/2 small red onion, finely diced
2 Roma tomatoes, seeded and diced
3 tablespoons chopped fresh cilantro
1 jalapeno pepper, ribs and seeds removed, finely diced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. In a medium bowl, smash the avocado halves with a potato masher or two forks.
2. Add lime juice and remaining ingredients. Mash together without overmixing.

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