Dining at the Ranch - Rancho La Puerta

Rancho La Puerta is renowned for freshly picked produce and nutritious natural foods.

We have developed, tested, and proven hundreds of recipes since 1940. Over seventy five years of culinary creativity, experimentation and dietary research have culminated in a superb all-natural diet. Our fresh lacto-ovo cuisine provides protein, vitamins, minerals, and probiotics. It is low in fat, sodium, and refined flour and sugar — while high in energy, fiber, and complex carbohydrates. Portions can be abundant thanks to our recipes’ low calorie counts as well as your activity-filled days. Questions visit out Dietary FAQ’s.

What is not to love! The Ranch is a perfect getaway from the busy lifestyles we all lead. It centers you, renews you, and allows you opportunities to experience new and challenging things.

– J. R.

The Dining Hall

Meal times at the Ranch are about creating camaraderie and community. Our guests frequently say that one of the best things about the Ranch is that they meet wonderful people. For these reasons we provide three meals at which guests can come together and enjoy each other’s company. Breakfast and lunch are informal while dinner is a sit-down affair.

Sample Menus

Breakfast

buffet style

Eggs
Ranch Beans
Tortillas
Salsa
Fresh Seasonal Fruit
Bananas
Dried Fruit and Nuts
Ranch Granola
Oatmeal
Oat Bran Cereal
Seven Grain Cereal
Quinoa
Millet
Muffins and Toast
Fresh Fruit Juices
Acidophilus Drink
Soy Milk
Regular & Decaffeinated Coffee
Assortment of Teas

Lunch

buffet style

Salad, varied daily
Assorted Vegetable Buffet
Nuts
Fresh Fruit
Tuna
Salsa Bar
Navy Bean Soup
Lentil Soup
Black Bean Soup
Barley Vegetable Soup
Broccoli Soup
Garbanzo Bean Soup
Yellow Split Pea Soup
Cottage Cheese
Ranch Style Pizza
Spinach Quesadilla
Rancho Tostada
Tempeh Sandwich
Veggie Burger

Dinner

at the table

Salad, varied nightly
Mexican Vegetable Soup
Wild Mushroom Soup
Carrot Soup
Miso Soup
Minestrone Soup
Mexican Corn Chowder
Tomato Soup
Asian Stir Fry
Ranch Tamales
Chile Rellenos
Fresh Halibut Tecate Style
Homemade Pasta with Porcini Mushrooms
Spinach and Mushroom Enchilada
Spinach Lasagna
Spring Roll with Shrimp
Twice Baked Potato with Tofu and Vegetables
Steamed, Sauteed, or Stir-fried Vegetables
Options: Stir-fried Vegetables with Tofu and Brown Rice and Steamed Vegetables

Dining FAQs

All of your questions about dining at The Ranch answered

Learn More

Message from Chef Reyna

“I believe eating is a sacred act; what we consume becomes a part of ourselves. I want guests to enjoy each bite, relax, and have the best dining experience possible. When I cook, I draw on my culinary training, strong Northern Mexican roots, and experience preparing light and healthy cuisine at La Cocina Que Canta. My goal is for guests to feel energized, inspired, and nourished with every meal.”

More Culinary Adventures

Bazar Del Sol

This Wi-fi hot spot is a hidden gem in the Villas Sol area. The Bazar Del Sol serves local wine from the Guadalupe Valley, has an espresso bar, and a boutique full of handmade artisanal creations from Mexico. Relax on an indoor sofa or on the outdoor patio to soak in the gorgeous mountain views.

Cooking Classes For Ranch Guests

La Cocina regularly hosts internationally renowned guest chefs such as Deborah Madison (founding chef of Greens in San Francisco), John Ash (best-selling author of “From the Earth to the Table”), Patricia Wells (famed author and cooking teacher), Anne Willan (founder of École de Cuisine La Varenne in Paris in 1975), and many many more.

More about our cooking school...

Terra Allegra Juice Bar

The Ranch’s poolside juice bar, Tierra Alegre, which means “Joyful Earth.” The environment is warm and welcoming, designed with maple wood, bricks and ceramic tile, and decorated with fresh flowers and fruits and vegetables. Tierra Alegre is a farm-to-juice bar, all of the ingredients used in the beverages come straight from the organic farm.

Read more about our juice detox retreat...

Bean to Bar - Chocolate Class

Diego Ceballos, “Maestro Chocolatero” with over 10 years’ experience in chocolate making in Venezuela at Cacao de Origen, in Tokyo with Green Bean to Bar, and Chocolat Chapon from Paris, will be leading the workshop.

Sign up for a class here...