TravelWorld International Magazine Winter 2022
The magazine written and photographed by North American Travel Journalist Association members
The magazine written and photographed by North American Travel Journalist Association members
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This is truly a history-lover’s dream destination in winter.<br />
Summer can be too hot to explore the Native American<br />
ruins that are in the adjacent 120,000 acres of the Buenos<br />
Aires<br />
Wildlife Refuge.<br />
Ride in the warm winter sun on horseback, try your aim<br />
at sport shooting or archery, and definitely sign up for the<br />
UTV tours and e-biking through the desert.<br />
The guest suites are extremely colorful and decorated to<br />
match the Southwest and adobe landscape. There are 19<br />
suites, but I recommend Room 1, the Pancho Villa Villa.<br />
Come dinner, expect intimate Southwestern, ranchstyle<br />
meals in their historic dining room. Some nights,<br />
there’s live music and even cowboy poetry as you sip your<br />
cocktail.<br />
Author Julie Bielenberg and her colleague enjoying<br />
the colorful scenery post-ride at Rancho de la Osa.<br />
Dude Ranch Recipes from Rancho de la Osa<br />
from True Ranch Collection Chef Jeffery Burgess<br />
Links: Rancho de la Osa: https://ranchodelaosa.com<br />
True Ranch Collection: https://trueranchcollection.com<br />
GRILLED SHRIMP COCKTAIL<br />
Preheat the grill to high heat. Peel and de-vein the largest shrimp that you want, using about<br />
16-20 shrimp and leaving on the tails. Drain and dry the shrimp. Then place in a bowl.<br />
Marinate the shrimp in 1 cup of a blended oil 90/10, 1 tablespoon of crushed red pepper<br />
flakes, 1 tablespoon of coarse ground black pepper, 1 teaspoon of ground cumin, 1<br />
tablespoon of soy sauce, 1 teaspoon of dry mustard (you can use wet), 1 tablespoon kosher<br />
salt. Toss all ingredients with the shrimp in a large bowl.<br />
The shrimp do not need to marinate very long because the flavor comes from the high<br />
temperature while cooking. Drain off the excess oil and carefully place the shrimp on the hot<br />
grill from back to front, leaving lots of space. Cooking time will vary depending on the size<br />
of the shrimp—larger shrimp will typically be about 1 minute per side. You should have nice<br />
char marks and the shrimp will be about 80% cooked.<br />
Pull them off the grill and let cool to room temperature, then put in a container and in the<br />
refrigerator until you want to serve. Serve on a large platter with lemon wedges and cocktail<br />
sauce. I add fresh horseradish and lime juice to cocktail sauce and it is always a big hit.<br />
Nothing set’s winter desert sunset better than “pear”fectly prepared cocktail<br />
outside the cantina at Rancho de la Osa. Photo courtesy of Rancho de la Oso<br />
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