Posadas Corporate Chef Gerardo Rivera, who oversees F&B operations at Live Aqua, Grand Fiesta Americana and Fiesta Americana, provided two Mexican dessert recipes and a fruity punch concoction meeting and event planners can transport from his catering kitchens to their homes.

Following is a recipe for Ponche de Frutas, an exotic fruit punch that can have rum added for a little “extra punch.”

Following is a recipe for chocolate tamales.

Following is the recipe for Bunuelos de Rodilla, a sweet fritter commonly referred to as Mexican Christmas fritters.

Las Brisas Executive General Manager Michael Gaines gave us access to a favorite restaurant recipe for smoked salmon tostadas that provides an enjoyable appetizer for one or more.

Grand Velas Riviera Nayarit Executive Chef Guillaume Morance shared a tuna ceviche with mango and avocado recipe and also provided a demonstration of the recipe filmed directly on the beach.

Corporate Executive Chef Octavio Sabado, who is behind the menu at Westdrift Manhattan Beach’s Jute Coastal Kitchen + Bar, shared this recipe for a refreshing Spring Vegetable Salad with Lemon Chive Dressing.

Corporate Executive Chef Josef Huber, who oversees F&B operations at all six AHC+Hospitality owned and managed hotels, shared this flavorful recipe for Shrimp Toast that serves four people.

Executive Chef Ben George of Savor… at INTRUST Bank Arena in Wichita, Kansas, shared his Bourbon Espresso Glaze recipe that he said works well on any type of beef or on top of smoked brisket.

Executive Chef David Belknap of AC Hotel Columbus Dublin’s VASO shares his Ceviche Amarillo (Yellow Ceviche) recipe for an Instagram-worthy dish that you can make at home (serves 2).