Fifteen years ago, the cuisines of Southern California were nowhere as well known as they are today. Edith Jimenez, founding partner of Sabor a Cabo, undertook the task of traveling through the Sierra in a special vehicle to complete an exhaustive investigation into the roots of regional dishes.
Edith shared her passion for authentic local food with the members of Canirac and Sabor a Cabo. In addition, Carmen Carbajal and Giammarco Vela participated once again in this valuable event and the philanthropic benefits provided to Los Cabos.
The headquarters of Sabor a Cabo Rural 2018 will be the Los Tamarindos Farm to Table Restaurant. The property dates back to 1888 and was originally best known for the production of unrefined whole cane sugar.
Today, it is an organic garden of 10 hectares that grows around 28 varieties of tomatoes, as well as pumpkins, carrots, oranges, guava, mangoes, papaya, bananas, avocado, tamarind and various aromatic herbs. Honey, eggs and chicken have been added this year.
Enrique Silva, event director, chef and owner of Los Tamarindos, announced that donations are for the new municipal DIF. The proceeds will be used to improve the dining rooms in Cabo San Lucas and San Jose del Cabo.
The 20 participating restaurants will prepare recipes cooked in a traditional manner and with local ingredients. In addition, music and folklore presented in a natural environment await you at Sabor a Cabo Rural on Sunday, November 18.