A California Latin Grill
Chef Roberto "Bert" Ortiz

Jalapeño Jack Ravioli

With a sweet white corn sauce and a guajillo chile sauce
best served with White Crane Winery 2001 Merlot Reserve.

Sweet Corn Sauce


4 fresh ears of white corn, with corn chopped off
2c chicken broth
1/4c manufacturing cream (substitute whipping cream and half-half in equal parts)
1/4c sugar


1. Put corn & chicken stock in a sauce pan & bring to a boil.
2. Add the cream and sugar, bringing back to a boil.
3. Reduce to desired consistency.

Guajillo Chile Sauce


2lbs. dry Guajillo chili
4c chicken broth


1. Put chili & chicken broth in a sauce pan & bring to a boil.
2. Slow boil for 30 minutes to "marry the flavors".
3. Thicken with cornstarch & water mix.
4. Strain out chili pieces.

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