Organic hideaway by the sea Huerta Los Tamarindos, Los Cabos

For many in the restaurant world, the kitchen is where the magic starts. At Los Tamarindos, the magic starts in the garden. Where else would you find a farm-to-table experience so authentic you look out at the fields that supplied your meal, while you’re eating it? This beautiful spot is just a mile from the Sea of Cortez and a few minutes from central San Jose del Cabo. The 17-acre working farm is grounded in sustainable practices, not as an abstract concept, but as a conscious daily choice. Chef Enrique Silva spearheaded the area’s move to sustainable farming, the first one in the area. The result is an immersion in culinary pleasures with an array of colors, textures and aromas that Enrique calls “Mexican-Mediterranean with a twist.”

The farm dates back to the 19^th Century when it produced sugar cane, which became a major export of that time. The restaurant is set in an 1888 stone house and offers an array of delicious choices such as pork shank in green mole, aged New York steak, grilled octopus and tuna ajillo. The culinary crafters make everything fresh and from scratch every day. In their words, “we’re on a simple, soul-satisfying mission to spread positively delicious vibes and health food in San José del Cabo.

This is truly a place for connection and community where you can literally taste the difference in the food. Sign up for an organic cooking class and you’ll head to the field to gather your ingredients before preparing everything in an open terrace kitchen of stone and wood. You’ll learn what it takes to create a four-course meal in the true traditions of Mexican and Mediterranean cuisine.

There is also a gift shop with traditional Oaxacan textiles and silks and artisan-made clay and tin products and other hand-made goods. The latest undertaking for the restaurants is a new raw kitchen where you can learn bee-honey production and the secret to mastering mango preserves and dried mangos.