“Tanque Verde is like an extended family,” exclaimed Bea Labrada when asked about why she enjoys working for Tanque Verde Ranch. Bea has been an employee at The Ranch for 28 years.

Born and raised in Mexico, Bea moved to the Arizona after she married an American man and found work as a nanny.  Her new boss, Bob Cote, was also the man in charge of a popular ranch in Tanque Verde.

Once the kids were able to take care of themselves, Bob hired Bea as a front desk receptionist. Over her many years fo employment at the ranch, she made her way from front desk receptionist to current position as Lead Reservationist.  She has watched the company grow and develop over the years.

“I have seen many changes, but the core values also remained the same,” said Bea, “That’s why I have never left.”

Bea explains that the ranch is family oriented and cares about their guests as much as she does, that’s why it is such a good fit for her.  This time of the year is her favorite.  It is rewarding to book families and couples for a holiday experience at the Ranch.  Each holiday season there are plenty of activities for everyone to enjoy including; mountain biking to breakfast, Yoga with a cactus view, a variety of loping rides, and pools for relaxing by during downtime.

One of Bea’s favorite delicacies can be found during lunches on the world-renowned dessert tray! The “Cactus Cookie!”  She insists that everyone tries the Sanguaro shaped cookies (or that no one does so that she can have them all to herself because they’re that good.)

When asked why she enjoys working at the ranch so much, she exclaims, “I always respected and loved my bosses, colleagues and teammates and the most important, our guests!” words of wisdom, from one of TVR’s favorite employees.


Holidays at The Ranch

December 23, 2014


Everyone at the ranch looks forward to seeing all of our families return for the Christmas & New Year’s break.   The weather forecast is for seasonably perfect Arizona weather and snow on top of Mt Lemon.

Bob is especially excited to cook his, now world famous, blueberry pancakes for his faithful followers. The grill is ready and we are stocked up on mesquite to keep it hot.

Melissa has the bingo cards ready to go and the holiday bingo palace will be ready for good times by all.

Chef Sergio and the kitchen crew are already planning the Christmas day dinner. The pastry kitchen crew is also busy preparing all those holiday treats we love to eat!

Have safe travels wherever you plan to go and we hope to see you at The Ranch soon.

The Knot Magazine has named Tanque Verde Ranch “The Knot Best of Weddings Award for 2015 and the Hall of Fame.”  This puts us among the top 1% of wedding professional reviewed on The Knot to have won this great accolade.


The Hall of Fame is honored to any venue that has received “The Knot Best of Weddings Award” four or more times.  This is year’s award is the fourth time since 2011 that Tanque Verde Ranch has received for the Best of Weddings by The Knot.  The awards are decided on by a people’s choice process, or more accurately, Bride’s choice.  The Knot asks brides to rate and review their wedding vendors to come up with the best wedding venues and top wedding professionals.

“We are so grateful for this amazing award and induction into the Hall of Fame with The Knot,” said Mary Ellen McBee the Catering Sales Manager for TVR. “We take great pride in creating an amazing experience for our brides and their families during this special time for them. It’s even more gratifying that our brides feel the same way and are vocal in their experience.”

Over the years, generations of families have chosen Tanque Verde Ranch as their place to hold a variety of special events, including weddings.  Being one of the most explicit resorts in Tucson, The Ranch has plenty to offer when it comes to the having an optimal wedding experience.  There are seven unique spaces available, indoor as well as outdoor, providing the right option for any bride and groom. Whether it’s the astonishing view of the desert and mountains or the abounding southwestern feel you are looking for, you can’t go wrong. For more information on booking your wedding at Tanque Verde Ranch, reach out to Mary Ellen McBee at 520-731-5568 or email her at

Sonoran Dog Recipe

December 23, 2014


This winter we are featuring Sonoran Dogs, a Tuscan original, for our Tanque Verde Recipe. You can’t go wrong with this delicious twist on a classic hot dog. Between the Cilantro Crema and the bacon wrapped dog, your taste buds will be screaming for more! Try the Tuscan dog at The Dog House Saloon or click here for the recipe to make it at home.

Poolside Service

December 23, 2014


Spending the day on the trails, at lessons, or a breakfast ride can take the energy out of you. After a long morning of riding the saddle and exploring the Sonoran desert there is nothing like sitting by the pool and taking a load off. Whether you’re there to sit poolside and soak up the warm Arizona sun or you’re there for your kids to splash around, it’s the perfect atmosphere to relax.

This winter, we are taking poolside relaxation to a new level of comfort. You can now enjoy the Mountain View with our new poolside service. Instead of having to work your way to the front office for a can of beer or soda, now you can just order an iced tea or a Prickly Pear Margarita from our poolside servers. You don’t even need your wallet – just charge it to your room.

But, it’s not just beverages we are serving! We are also expanding our southwestern cuisine to the poolside. Missing lunchtime no longer means you can’t get food at the ranch. We now have a poolside menu so you can enjoy some of our local fare while relaxing in the sun. Choose from our Tanque Verde Burgers or share a plate of Tucson Nachos to quell that hunger without leaving the lounge chair by the water.


Our Afternoon Menu has a handful of options to curb your hunger, including the infamous Sonoran Dog, a Tucson original with a Tanque Verde twist. Chef Sergio’s flare impacts these flavors, and will remind you of your second home at the Ranch. Make sure you cook up this recipe and show off to your guests a new TVR tradition!