Are you looking for the BEST Taco Tuesday in Palm Springs? Look no further than Hacienda Cantina!  Every Tuesday, we host one of the best Taco Tuesday offerings in TOWN with $3 food & drink offerings & a LIVE DJ from 6-8 (for when the tequila shots come out)

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Every Saturday & Sunday, Hacienda Cantina & Beach Club hosts $5 ENDLESS MIMOSAS alongside our stellar Brunch menu by Chef Ruben!

Available 11AM-4PM | Ask your server for mimosa flavor options! Our most popular is the “berry mangolo,” which is delicious wild berry and mango.

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Pool is open every Saturday and Sunday from 11am to 6pm! Pool is 21+ only and we offer tacos, margaritas, cabanas, lawn games, DJs, complimentary towels, and great fun! No entry fee to get in and we are always open to the public. Interested in reserving a cabana for a group? Email nicole@haciendacantina.com for more information. Join us any weekend!

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Introducing the brand new Hacienda T-Dance and Pool Party! Every Sunday starting at 1pm (but join us for brunch in the restaurant and on the patio beforehand starting at 11am if you like). T-Dance will be out in our outdoor pool area where we have a heated swimming pool, complimentary towels, DJs, lawn games, drink specials, and we offer tacos and appetizers outdoors as well. No entry fee and this event is totally open to the public. 21+ only please. We do have cabana reservations available for a $100 food and beverage minimum! Email nicole@haciendacantina.com to reserve.

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“At night, Palm Springs’ new day club turns into a modern Mexican cantina inside the adjacent sprawling restaurant with multiple bars, splashed with Day of the Dad-style artwork. Try one of the platters of tacos stuffed with adobo grilled steak, fried Mexican shrimp, or carnitas, or opt for more bikini-friendly fare like honey-citrus white fish ceviche or a cilantro-crusted salmon created by chef Ruben Galvez, who’s traveled his native Mexico to hone his regional cuisine skills. Weekend brunch gets creative with an eggs benedict over jalapeno corn bread cakes served up with chorizo hash.” – LA.EATER

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If you haven’t visited us yet, come by and experience the Hacienda. If you’ve already stopped by, we look forward to seeing you again soon!

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Modernism Week gets twist of Hawaiian flair

Originally posted on Desert Sun. 

Photo courtesy of the Desert Sun.

Beautiful Polynesian hula dancers and the intoxicating sounds of sweet Hawaiian music set the tone for the Modernism Week Fall Preview opening night party. Titled “Aloha, Modernism Week: A Modern Beach Party with a Twist of Elvis,” the modern poolside beach party kicked off the weekend’s activities at the Hacienda Cantina & Beach Club with a party fit for The King.

Guests were greeted with colorful leis, tiki-inspired cocktails and hors d’oeuvres, followed by a free screening of the 1961 Elvis Presley movie “Blue Hawaii.”

Hacienda Cantina & Beach Club owners Rich and Heidi Meaney were among the 300 guests in attendance, as well as Chris Pardo of Elemental Architecture who designed the exciting new venue. Spotted among the Hawaiian shirts and tropical dresses were Modernism Week Board Chairman Chris Mobley, city of Palm Springs CouncilwomanGinny Foat, City Manager David Ready, and Goldenvoice executives Skip Paige, Bill Fold and Paul Clemente.

Tourism leaders present included the Hilton Palm Springs’ Aftab Dada and Scott White, CEO of the Greater Palm Springs Convention & Visitors Bureau. And, of course, Bella da Ball.

Sponsors were Tonga Hut, Mobile Drive-in Theater and Hacienda Cantina & Beach Club.The event kicked off four days of tours, lectures and parties, providing a tantalizing “sneak peek” of the upcoming Modernism Week, Feb. 12-22, 2015.

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Originally posted in Palm Springs Life.

Creative Mexican Cuisine Marks Hacienda Cantina & Beach Club’s Reopening

Chef Ruben Galvez blends regional Mexican flavors with California cuisine

Photo courtesy of Palm Springs Life.

New entertainment, special events, and a new executive chef in Ruben Galvez mark the reopening of Hacienda Cantina & Beach Club in South Palm Springs, which took a couple of months off this summer to retool its operations.

Born in the town of Jerez in Zacatecas, Mexico, Galvez brings more than 20 years of culinary experience throughout southern California and the desert, and his in-depth knowledge of regional Mexican cuisine with its varied nuances.

“Looking out at the patio and pool here reminds me of Las Brisas in Laguna Beach, which has a nice ocean view,” he says, comparing Hacienda to one of his previous job sites.

We recently were invited to watch him prepare two of his favorite dishes, Huevos Rancheros & Camarones on the brunch menu, and Drunken Mahi Mahi, one of the dinner entrees.

His carefully arranged mise en place (items needed for the recipes) included little dishes of roasted corn and white beans, guacamole, sour cream, a bunch of fresh cilantro, salt and pepper, and a white rectangular plate of red Mexican spices, all very colorful.

“The Mexican spices are like Cajun spices, a mixture that brings out the familiar flavors of that region,” he says. “In Mexican spices, there are cumin, red chili peppers, black pepper, paprika, dry mustard, and dry ginger.”

Galvez smoothed olive oil over the mahi mahi filets and let them rest while he lit the fire to heat up the sauté pan. He added olive oil to the pan, dredged a filet in the Mexican spices and quickly seared it in the pan. He popped the seared filet into a heated oven to bake for a few minutes while preparing a long rectangular dish for presentation.

Galvez drizzled a crisscross pattern of Chimichurri sauce on this plate. Then, tossing white beans, corn, poblano and red peppers, red tomato sauce in a sauté pan, he added a splash of tequila to flambé the ingredients.

He spooned the flambéed mixture onto one end of the plate, carefully arranged the mahi mahi on top, topped with mango salsa, sprigs of cilantro, a charred lemon, and finished the dish with lines of green cilantro oil for flavor and color.

For the Huevos Rancheros (pictured at right), Galvez sautéed two eggs in cilantro oil in one pan, and a skewer of jumbo shrimp in another. On the presentation plate, he layered a corn tortilla with warm pinto beans and rice; another tortilla layer topped with shredded queso cheese and the fried eggs and roasted tomato Ranchero sauce.

On this, he piled fresh guacamole, pico de gallo and queso fresco, and secured the skewered camarones like a sail into the tortillas.

Proudly standing behind his creative dishes, Galvez says his cuisine philosophy is “first, presentation; second, flavors according to the dish description on the menu; and third, that portions are right, not too much or too little.”

Dinner is from 4-11 p.m. daily with weekend brunch served from 11 a.m. to 3 p.m. The pool is open weekends, 11 a.m. to 6 p.m.

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Take a look at a recent article in the Desert Sun where Hacienda is named one of the top places that bartenders love to eat, drink and play!

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