The farm to table dining concept is gaining more and more followers all over the world, and Los Cabos is no exception. Even though we live in the desert, our soil is very rich; and together with the offerings of the Pacific and Sea of Cortez we have an abundance of local fresh produce.
Recently, Capella Pedregal’s Executive Chef Marco Bustamante invited me to join him on a visit to a local organic farm, called Los Tamarindos. This is one farm from which Marco is able to source much of the hotel’s produce.
Los Tamarindos organic farm is located in the neighboring city of San Jose del Cabo. On arrival, Enrique Silva, the farm’s owner, warmly greeted us and began to share some information on the farm. The farm, which is connected to an underground estuary, is very fertile despite the desert like surroundings. So fertile, that Silva is able to grow more than 100 different crops!
During our tour we were shown 100 year old mango trees, banana trees, 8 different types of eggplant, a variety of herbs and much, much more. Silva shared natural secrets to protecting his plants from insects and disease. One suggestion was to rotate the crop every 2 years in order to keep the soil rich.
Partaking in this visit was extremely enlightening; especially considering that farms like this one supply more than 80% of Capella Pedregal’s produce. Being able to learn about the practices of an organic farm directly from its owner had me returning back to the resort with a new perspective and even bigger consciousness about eating well and eating healthy.