Elite Traveler September-October 2017

My wife and I consider ourselves amateur gourmets and when we travel abroad we always try to select destinations where we can indulge in the local cuisine and learn techniques that we can take home to our own kitchen. I am happy to report that what we experienced in Los Cabos, will just have to stay in Cabo. There is no way we could replicate the amazing venues, nor could we ever match the variety of fresh seafood and other indigenous ingredients. We explored the Los Cabos’ culinary scene from breakfast on the beach to the most elegant and romantic gourmet evenings. The highlight of our visit was the chance to meet with several of Los Cabos’ outstanding chefs and now we better understand why Los Cabos has attracted the best of the best in the world of gastronomy. Thank you, Los Cabos, for so many amazing culinary delights and beautiful vistas.

Our Trip Notes #1. El Farallon in Cabo San Lucas is an unforget- table oceanfront experience for seafood special- ties. Tucked into the cliffs and stocked daily with bounty from local fisherman, El Farallon over- looks the Pacific Ocean with unparalleled views. The local catch rests on mounds of shaved ice and invites patrons to use their old-fashioned scale that weighs each fresh selection of the day. #2. Manta’s Chef Enrique Olvera, inspired by the views, conceived Manta with an intriguing double meaning: The manta ray symbolizes the kitchen’s focus on seafood, while manta, the Spanish word for blanket, conveys the chef’s emphasis on comfort. Olvera celebrates Pacific coasts tradi- tions—taking inspiration from his native Mexico, as well as Peru, Japan and beyond—while maintaining a distinct and tastefully casual Baja sensibility with a commitment to sourcing local ingredients from Baja California Sur.

#3. The Toro Latin Kitchen & Bar concept comes from acclaimed chef and restaurateur Richard Sandoval, recognized as the “Father of modern Mexican cuisine”. At Toro, he masterfully blends Pan Latin with South American, Japanese and Chinese influences. The name Toro, meaning “bull” in Spanish and “tuna belly” in Japanese, sets the stage for specialties seasoned with Pan Asian flare and Baja freshness. #4. Flora Farms is a place so magical, Maroon 5’s Adam Levine got married in the culinary oasis. In the desert hills above Puerto Los Cabos, sits this organic farm and gardens with its brick ovens, covered patios and event spaces. Their gourmet creations start before dawn with fresh breads and pastries; and continue throughout the day with homegrown ingredients.

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