Photo via Twitter/LosTamarindosFa
Long lauded for a sumptuous seafood bounty from the Pacific Ocean and Sea of Cortez, Los Cabos is more recently hauling in rave reviews for organic produce that rounds out its culinary scene.
For anyone who has ever said, "I wish I could make this at home," Huerta Los Tamarindos has been all ears. Just a mile from the Sea of Cortez and San Jose Estuary, the 19th century spread engages those craving to fuel body and mind with the perks of sustainability.
After a sabbatical of sorts, the farm rededicated itself in 2003 to the cultivation of organic produce that includes eggplant, tomatoes, peppers, zucchini, leeks, onions, carrots, tomatillos, beets, and a variety of greens and herbs. It was deemed a novel concept at the time in this area that's now flourishing. Naturally, Los Tamarindos has gone through the rigorous process of obtaining organic certification from Primus Labs and the United States Department of Agriculture.
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The science and art of gardening is presented in prime form here. By incorporating the entire landscape design and environment to improve and maximize the garden soil's health, structure and texture, Los Tamarindos has also maxed production and health of developing plants without synthetic commercial fertilizers, pesticides or fungicides.
Much of the produce used at local Los Cabos eateries is grown at the 17-acre farm that thrives on keeping it natural. Visitors can get a taste of the process on a 50-minute guided walking tour or elevate the gastro gusto with a four-hour cooking class designed to sharpen culinary skills.
Chef wannabes are presented a recipe book, then with baskets in hand, they hit the fields for a half hour of harvesting vegetables, fruits and herbs to create dishes ranging from traditional Mexican to Mediterranean fare.
After the plucking fest, top priority is to wash and disinfect hands before coming into contact with any of the food being grown in Los Tamarindos' fields. Then they'll gather around the ranch house kitchen's central island as one of the farm's chefs demonstrates techniques and procedures to follow for concocting a four-course feast.
During the two hours of slicing, dicing, stirring and sampling, students have ample time to pick the chef's brain. As a reward for their labors in the ranch house's commercial kitchen, cooking crews belly up to a family-style picnic table to savor each dish, along with a paired wine.
Whether participants are friends or simply kindred culinary spirits who connect in the process, the farm's chefs note that they tend to find something gratifying about working together to pick, prep and transform ingredients into their own version of an edible masterpiece.
Those same culinary talents that teach the cooking craft are also at the helm of Los Tamarindos Restaurant. An evolving menu of creative specials include Dijon Rabbit, Grilled Octopus, Seafood Pasta, Age Grilled Rib Eye with Zucchini, and Baked Duck with Figs and Green Beans.
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The menu also features a generous selection of California and Valle de Guadalupe wines, plus handcrafted cocktails - including Los Tamarindos' signature Tamarind Margarita. The restaurant is open daily except Tuesdays from noon to 10 p.m.
Requiring reservations and a minimum of four participants, cooking classes run $85 plus tax and 15 percent gratuity per person. Farm tours are $38 plus tax.
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