Cardiology Care

Your heart plays a vitally important role in your overall health. This organ the size of a large fist beats around 115,000 times each day, pumping about 2,000 gallons of blood through the body. This ensures that the organs and tissues throughout your body have the essential oxygen they need to function.

Because of that, when your heart isn’t functioning at its best, you can experience a wide range of issues affecting nearly every part of your body. Having access to advanced cardiac care is essential.

We offer an array of cardiac services provided by a team of specialized heart doctors. We care for a wide range of heart health issues, including:

  • Arrhythmia
  • Cardiomyopathy
  • Congenital heart disease
  • Coronary artery disease
  • Heart attack (myocardial infarction)
  • Heart disease
  • Heart failure
  • High blood pressure

Our range of services includes a full spectrum of diagnostic testing to determine an accurate diagnosis, identify any underlying medical conditions and provide advanced cardiac care, including cardiac surgery, when needed. Treatment extends to post surgical care, including cardiovascular rehabilitation and continued monitoring.

Cardiac Research

We are committed to bringing the latest cardiovascular medical and device therapy to our patients, and we use clinical research as one avenue for our patients and physicians to access new and developing cardiovascular treatments.

Heart Health Information

Pink Cooking Party with Chef Johnny Hernandez

Baptist Health System teamed up with Chef Johnny Hernandez, world-renowned chef and owner of La Gloria, to bring you a pink-themed cooking class for Breast Cancer Awareness Month. Joining us is Registered Dietician, Marien Apellaniz Muzquiz, to provide some healthy tips and tricks to incorporate while cooking up this amazing food!


Recipe courtesy of Chef Johnny Hernández, La Gloria

YIELD: 1 Quart


Mole-Sauce-400-x-3001 tbsp Vegetable oil
1 Large Orange Bell Pepper, diced
1 Large Roasted red beets, peel & diced
1/2 Onion, medium dice
6 Tomatillos, washed, keep whole
6 Garlic cloves, whole
1/2 cup Pineapple, large dice
2 Habanero, chile fresh
4 Large Dates, pitted
2 oz Pistachio, lightly toasted
2 tbsp Pine Nuts, lightly toasted
1 tbsp Sesame seed, lightly toasted
3 oz Agave Nectar
1 Root beer plant leaf – to garnish
Salt to taste


1. Sauteing Vegetables
2. In a large sauce pan at medium heat add vegetable oil, followed by bell peppers, onions, tomatillo, garlic, pineapple, and habanero chile. Sauté these at medium heat, while stirring regularly until golden brown, cover with lid between stirring. After tomatillos are fully cooked allow to cool and reserve to blend
3. Toasting nuts and seeds: place nuts and sesame seeds on a small sheet pan and lightly toast at 325-degree oven
4. Blending and season mole: combine cooked vegetables and Nuts together in a Vitamix, blend to a smooth purée, may need to add very little water, but just enough to puree
5. Run through a fine mesh sieve, may need to push thru with a rubber spatula
6. Season with Agave nectar and Salt




2oz Masa ball, pressed thin
1Tbsp Mushroom Mixture
1oz Oaxaca Cheese


Shallow fry Quesadilla in vegetable oil, 3min on each side.

Serve with your favorite salsa, crema or guacamole


Recipe courtesy of Chef Johnny Hernández, La Gloria

YIELD: 6 ea.


1oz - Olive Oil
1/2lb - Shitake Mushrooms, remove stems, slice
1oz - Garlic, minced
1 ea. - Hoja Santa, chiffonade
1 oz - White Wine
1/2 - tbsp Salt and Pepper
5 oz - Oaxaca Cheese, shredded
Prepared Corn Masa, Maseca


1. In a frying pan, heat up olive oil and sauté mushrooms on medium heat until fully cooked
2. Add garlic and cook until fragrant. 3 minutes.
3. Deglaze pan with white wine and cook until evaporated.
4. Take pan off the heat and stir in the hoja santa.
5. Adjust seasoning and cool


Recipe courtesy of Chef Johnny Hernández, La Gloria


1 cup of dry Jamaica flowers (steep overnight)
4 cups of sweet pineapple chunks
2 Limes, juice only
4oz Sugar or sweeten to taste
Mint to garnish


1. Take dry jamaica flowers and place into a small glass bowl and add 4 cups of water, heat I microwave till water is steaming hot and allow to steep on the counter for 2 hours.
2. Next strain the Jamaica water to remove flowers, reserve
3. Next place chunks of pineapple and sugar in a shallow bowl and muddle till completely crushed, if you don’t have a muddler, you can use a small whisk
4. Combine crushed pineapple, Jamaica and lime in a large pitcher top off with ice and water, adjust sweetness to taste
5. Serve and garnish with mint.