Our New Arrival

I think I now know what fashion designers go through before they show a new line each season. Well, it might not be quite as intense, but I certainly experienced the anticipation and excitement while creating our latest bag design which we named the "Oyster Shell."

I love the design. I was inspired when I Googled “Sea of Cortez Pearl” and found that the Sea of Cortez is famous for its pearls. In fact, the Cortez Pearl was discovered by Spanish Conqueror Hernán Cortez on one of his first expeditions in 1533 (click here if you want to learn more).

I give our embroiderers in the village of Sabinito most of the credit because their intricate craftsmanship gave the design something that couldn't be drawn on paper...life and beauty.

The Oyster Shell bag is available through our website, select stores and markets throughout the U.S. and Mexico.

Holiday Time in Mexico

Our first Sal del Mar “tasting” held in Mexico was a big hit. It took place at the Sagitario gift shop in San Carlos, Sonora, a Mexican port town on the Sea of Cortez, near where we harvest our flavorful Sal del Mar sea salt.

The best part of the Sagitario “tasting” was when Vivian Arellano-Bennett brought us a box of Chocolate Holiday Bark candy she made using Sal del Mar as “snow.” Her recipe is an interpretation of an Ina Garten recipe and it was amazing. I must admit, I was a bit wary... even though salted chocolates and carmel are very popular, I just wasn’t sure how I would like chocolate and salt together. But what I discovered is that Sal del Mar brings out a new dimension of flavor in chocolate. It's an easy recipe and a way to pair Sal del Mar with a box of homemade chocolates for the holidays. In fact, the Editor at House Beautiful chose Sal del Mar as one of her favorite gourmet gifts to give this holiday season!

Here's the recipe...

Chocolate Holiday Bark with Sal del Mar Snow Adapted from an Ina Garten 2007 recipe. Prep time: 15 min Inactive Prep time: 2 hrs Cook Time: 10 min Serves: 24 pieces

Ingredients:  8 ounces very good semisweet chocolate, finely chopped 8 ounces very good bittersweet chocolate, finely chopped 1 cup whole pistachios, chopped 1/2 cup dried cranberries, chopped Sal del Mar, to taste and sight

Directions:  On parchment paper, using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper face down on a baking sheet pan. Melt the two chocolates in a heatproof bowl, metal or glass, set over a pan of simmering water. Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the nuts and cranberries over the chocolate. Finish by sprinkling Sal del Mar over the chocolate, nuts and cranberries.  Set aside for 2 hours until firm. Cut the bark in 1 x 3” pieces and serve at room temperature.

Helpful hints: The water in the pan should not be boiling under the bowl. Keep the water just simmering. Chocolate does not like oil or water.  Make certain your bowl is clean and dry.  When you remove the bowl with the melted chocolate from the pan of simmering water, give the under side of the bowl a quick wipe with a dry cloth or paper towel so it doesn't drip onto your paper-lined pan when you are pouring out the chocolate.