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Ready for a staycation? Book NOW at We-Ko-Pa Resort & Conference Center

Posted at 5:37 AM, Jun 15, 2018
and last updated 2018-06-15 13:05:52-04

Here is a recipe Ahnala Mesquite Room Executive Chef Juan Vasquez-Santos made on today's show:


1 lb. Arizona Grown Hand Ground Beef
All Arizona Grown Vegetables
2 whole carrots, peeled and diced
1 C. corn kernel
2 medium potatoes, peeled and diced
2 zucchini squashes, diced
1 C. chopped fresh cabbage
3 C. beef stock broth
Salt, Pepper to taste
Fresh Corn cob, sliced and cooked for garnish
Served with authentic Native Fry Bread

In a large cast-iron skillet, over medium-high heat, add beef broth and bring it to a boil. Add beef tenderloin, and reduce heat to medium-low, cook the beef for 5 minutes, add the carrots and cook for 2-3 minutes. Add the potatoes and corn and cook for another 3 minutes before adding the cabbage and squashes. Cook for about 2-3 minutes or until vegetables are tender; season with salt and pepper/ Fry 3 oz. Hand Crafted Fry Bread Dough in traditional pot.

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