Hooray! Here’s Part Two of our “Fellow Foodies” series, and I am sooo excited to share this one! We snuck down to Cabo San Lucas with friends a few weeks ago to escape winter, and spent a week basically doing nothing. It was glorious! We mostly sat by the pool and watched the whales splash around in the bay. We became very lazy very quickly. However, when we did pull ourselves off the deck chairs, we made sure it was for quality stuff! And thus, let me introduce you to Flora Farms, one of my new favorite places in the world!
Flora Farms is a beautiful, 25-acre oasis nestled in the Sierra de la Laguna mountains, just outside Cabo. Oh My Goodness…is it a little hidden paradise! For ten years, the farmers at Flora Farms have worked the soil by hand, growing incredible organic produce and gorgeous flowers. Their grocery sells this amazing produce, as well as breads made in their wood-burning oven, handcrafted pastas, meats cured right on site…I could go on and on. The charming restaurant also pampers diners with handcrafted pizzas, Sunday brunch, meals produced from produce literally picked minutes before serving.
We took an outdoor cooking class at Flora Farms from chef Elie, who is extraordinarily gifted at crafting delicious foods, and we got to indulge in a very fun morning of cooking and tasting!
Working roasted veggies with mortar and pestle, we created amazingly rich, fresh salsa. Adding grilled pineapple to pico de gallo was a total revelation, and the rosemary-garlic guacamole was one of the best things I’ve ever tasted. We hand-pressed fresh corn tortillas and ate them hot off the grill. The fresh hibiscus juice and carrot juice we tasted were out of this world, and our culminating meal of fish tacos with housemade slaw and our salsas was definitely a “food moment.”
Who knew Cabo is so much more than sand, surf and time-share hawkers?! Flora Farms is definitely worth the short journey away from the beach. It’s a magical place where land and people are tied closely together. We felt a reverence for nature there, a sense of wonder and beauty in the extraordinary earth we live on. What a gift!
*Recipe and above photo credit: Jose Valdivia
- 4 avocados
- 2 cloves garlic
- 1 serrano pepper
- 2-3 twigs of rosemary
- Salt and pepper
- Put rosemary, serrano pepper and garlic in the molacajete (mortar and pestle) and mix until it is a paste.
- Gently mix in the avocados until blended.
- Add salt and pepper to taste.
*If you don't have a mortar and pestle, just use a large bowl and a fork to break up the avocado. You'll need to mince the garlic and pepper and finely crush the rosemary.