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A Mirage


Spa Webster defines the word "mirage" as "an illusion". For me, however, the La Mirage Hotel and Spa in Cotacachi, Ecuador proved to be anything but an illusion. In fact, I felt as though the words for the song, "Everything's Coming Up Roses", must have been written here because, literally, everything IS coming up roses! Why? Because this truly unique hotel and spa is situated right in the center of the world's largest area of rose production. Located on the equator, the earth's closest point to the sun and at an altitude of 9,000 feet with an abundance of fertile soils and cool nights, roses of all types grow continuously for 365 days a year.

Spa At La Mirage, the scent of fresh roses seems to permeate the air like a perpetual air-freshener. Therefore, it wasn't a surprise to discover that the signature dish in the hotel's elegant restaurant is "Rose Sherbet", a creation of Mr. Jorge Espinosa, owner of La Mirage.

Mr. Espinosa, a native of Ecuador, is a trained chef who served apprenticeships at several well-known international hotels before establishing the La Mirage hotel and restaurant in 1986. The unique cuisine featured at the restaurant is the innovative result of Mr. Espinosa's knowledge of classic French traditions and the blending of local food items using the freshest ingredients, most of which are grown in vegetable gardens on the hotel grounds.

Today, the hotel's bakery and warm and cold kitchens are under the supervision of Chef Hugo Flores who has added to the restaurant's offerings by creating his own "Degustation Menus" for those who wish to sample both local and international specialties.

Chef Flores shared with me Mr. Espinosa's special recipe for "Rose Sherbet".

Spa 1 large cooked apple
teaspoon rose essence
6 large strawberries
red food coloring
cup white sugar
2 egg whites
3 rose buds (free from pesticides)
17 ounces of water

Place 1 large cooked apple and 6 large strawberries into a food processor together with cup of white sugar. Add 3 rose buds cut into small pieces. Then add teaspoon of rose essence and a few drops of red food coloring. Blend. Beat 2 egg whites and fold into the mixture. To the mixture, add 17 ounces of water and place in chilled ice trays. Cover with foil and place in the freezer until the mixture becomes thick. At this point, remove and stir well and refreeze. Repeat this stirring once more when the mixture has again thickened. Allow the mixture to now completely freeze. Remove from the freezer about 15 minutes before serving. As one might expect, an ideal garnish for presentation of this delicious sherbet is crystallized rose petals.

For further information about La Mirage Hotel & Spa in Cotachachi, Ecuador
Tel: 1-800-327-3573:
E-mail: mirage1@mirage.com.ec
Website: www.mirage.com.ec

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