Our hearts are heavy and broken today as we say goodbye to a member of our Dahl & DiLuca family who will live in our hearts and memories forever. We love you Chef Ray Leza. May he rest in peace. Ray was the fabric of Dahl and DiLuca—the heart and soul of the kitchen. He was there for over 20 years, and was instrumental in creating the legacy of the restaurant. He put love into everything he touched. Through his cooking, he also gave so much of himself to the community outside of the restaurant. It was a testament to how he lived his life and who he was. It’s hard to express how beloved he actually was. Everyone wanted to follow him. He was a true leader because of his passion for the food. He never thought of himself as a big-time chef, but rather, just a person putting love into cooking food. Ray personified our mantra, “when you cook with love you feed the soul,” before we had that as a mantra. He meant everything to me. We had so many good times together. It was a dream team. He was caring, kind and patient. He put up with me in times of stress. Dahl & DiLuca has always been my salvation, and he was a rare treasure, personifying the old-world culture of doing things from the heart. He kept that culture alive in the D&D kitchen. Without the love Ray put into every plate and guest, we never could have been what we’ve become. To me, it’s beyond words how much I’ll miss him. To know he’s no longer in pain is a great relief. To Brenda and Ray’s family, as well as all the lives he touched throughout the community, our deepest condolences. Ray’s presence around us was truly like a ray of sunshine. That sunshine will be missed terribly.

repost: @eunicekindred — Dinner at @mariposa_sedona. Heavily influenced by chef Lisa Dahl’s travels to Argentina, Uruguay, and Chile, It was hard to choose what to order- everything sounded amazing. We eventually landed on grilled Spanish octopus with garbanzo purée and fire roasted artichokes, a bone in ribeye, the lobster scampi and elote charred corn off the Cob. Between the delicious food and the awe inspiring views (it’s a beautiful restaurant that uses its huge windows to act as frames to the picturesque views right outside) Mariposa is a definite must-eat spot during your visit to Sedona. #48hoursinsedona #mariposasedona

Chimichurri for our style of cuisine is basically like what salsa is in Mexican food. It is the ultimate condiment. And ours is unique--it's got a few items in there that you don't find in a traditional chimichurri, yet they don't overpower to where you would say it went outside of the lines. Even so, I was more nervous about the chimichurri going into my upcoming cookbook than any other recipe in the whole thing. It was difficult to get it in balance for home preparation, versus in the quantities we make at the restaurant. But if somebody from South America tried the recipe and said "this isn't chimichurri the way we like it," that would horrify me. So I had to make sure it was perfect!

The quest for that perfect summer margarita continues. #cocktails #sedonaarizona #summervibes #magrarita repost: @mobilecitizen

Octopus is one of the most challenging items we make. First, you need the best octopus available. We buy baby octopus from Spain and have it shipped in every week from Miami. We poach it in a liquid that took me a really long time to get the balance so that it in the poaching process, it tenderizes and breaks down the toughness of the octopus. Then we cool it, cut it, and marinade it in our house chimichurri. Then we take it to the wood oven and roast it quickly in a thin metal pan to get it charred on all sides so it's crispy on the outside, but still tender on the inside. We serve it on a garbanzo puree, so that each piece you dip into the puree and with a cool fennel, cilantro slaw, as a contrast of flavors. People tell us we have the best octopus they've ever had.

Happy Birthday and blessings to my Golden Boy, Justin Wesley Jones. Today would have been my beloved son's 51st birthday. Until we dance again...

Tapas and salads can be a complete meal for me: portobello empanadas, beef empanadas with chimichurri sauce, and kale green goddess salad with fresh avocados. What more do I need?

Getting together with someone and getting dressed up to celebrate, I hope that tradition never dies because I love it. I look forward to seeing it every day. When I see those ladies come in with their special looks, that is the joie de vivre and it's very touching to me. . . . 📷: @brooke.emiley

Being from Indiana, I love corn. Elote meaning "corn off the cob" is one of the most popular summer dishes we have. It is like candy to me. It's just so outrageous.

I’ve always loved Latin-inspired sweets! 📷: @cometobeing

repost: @food_dates_2020 — Wonderful Latin Food and Ambience with Spectacular Views. #mariposalatininspiredgrill #skirtsteak #chimichurri #seabass. #octopus

We always aimed for Mariposa to be more than just a restaurant. It’s also a sanctuary to honor the beauty of the nature which surrounds us. 📷: @m.h.georges