I suppose the old adage, “when one door closes, another opens” applies. I anticipated seeping tea leaves with Merida, Mexico’s slow food capital. But due to certain sicario constraints, I maintained my allegiance and arrived at the tip of Baja instead. I enjoy traveling and eating and cooking all wrapped together like authentic beef tamales. But on this journey, there would be no ‘conceptual’ or ‘intellectual’ food on the menu, just spicy, salty, sweet, starchy, crispy things that you crave when hungry. 
Without keeping constant paralyzing track of your dwindling dollar, you can drink up the warmth and hospitality of Mexico like it was ice-cold beer in a number of way’s; resort style, street style, and now farm style. Although I have nothing, in the traditional sense, to qualify me as a chef, I have an expansive state of deep satisfaction from fresh food that meets my hunger.
Los Tamarindos Organic Farm / Cooking School located in San Jose Cabo is an extension of Chef Enrique Jose’s ‘bigger’ picture. It is a growing metropolis of forged friendships, long meals and a sustainable ideal. I tied my apron strings and dove in. The cooking program starts with a cup of mango tea and tour of the twenty acre property. Situated on a hillside, discussion focuses on vegetables and fruits used for seasonal variety and flavor in meals. 
A nice surprise, the unique aromatic herb, Hoja santa Leaf. Used only fresh, has a heart-shaped velvety texture with an aroma that carries a whiff of black pepper. It has been compared to eucalyptus, licorice, sassafras, anise and tarragon. Native to South America, the herb is commonly used to wrap fish or meat for cooking. It is also an essential ingredient in mole verde, the green sauce originating in Oaxaca, Mexico. On the menu, Chili Relleno, Tomato Cream, Rocket Salad with Heirloom Tomatoes and beets, Fish Hoja Santa, Bulgar Wheat with Parsley, Rosemary Flat Bread and Jalea De Mango. 
The guest manned their stations and began prepping while the sweet & smoky scent of baby heirloom tomatoes and rosemary flat bread baked in the wood burning stone oven. Using freshly bundled herbs we brushed the tomatoes with olive oil, chopped vegetables, de-stemmed herbs and rolled dough using an olive oil bottle.The farm also has a packing house that distributes locally to over eight restaurants and hotels. Los Tamarindos is certified organic by both the US and Canada and Enrique anticipates creating and marketing a signature smoked heirloom tomato salsa. Expansion also includes a restaurant that seats sixty people with overnight accommodations. 
I also enjoyed a meal in town at one farm to fork restaurant that utilizes Los Tamarindos produce.Tequila was just as charming, located within a patio area sprinkled with twinkling tree trimmed lanterns and garden ambiance. I dined on octopus ajillo, organic house salad and fresh baked bread topped with a signature Margarita.
End Note:
There are numerous Mexican agents along the route who ask you if you are bringing home any food items from Mexico. Telling agents that you are not smuggling in two varieties of mole paste from Mexico is just as much a white lie as when you were a child telling your mother you brushed your teeth thoroughly before bedtime as you breeze past her. Excuse me while I go prepare my chicken mole poblano. Bueno Provecho!
S Poynter ~ Herbal Gourmet
More images of my culinary experience can be found on Facebook
