The return of Sabor a Cabo Rural reaffirms the tireless commitment of Edith Jiménez and Carmen Carbajal to contribute to the rescue of traditions and foster a sense of unity. All attendees put on their boots and cowboy hats to connect with the surroundings of Huerta Maijanui in La Candelaria, municipality of Los Cabos.
The 50-minute drive from Cabo San Lucas to reach La Candelaria was the preamble to a fantastic event. For observers, colorful birds, cattle caravans and adventure landscapes were revealed as we approached the town.
Regional cooks representing different corners of the peninsula surprised attendees with exquisite recipes. In short, homemade dishes with a lot of seasoning and creativity.
Numerous local recipes are closely linked to sustainability practices, stews are prepared with the resources that are on hand, in season or also anticipating the lack of these in other seasons. From there comes the machaca, the meatballs, the dried meat, the pickles and the ates, among others.
Preserving these recipes encourages respectful cultivation and the use of sustainable agricultural methods. By promoting local ingredients, communities can contribute to biodiversity conservation, maintain soil health and support local farmers, thus fostering a more resilient food ecosystem.
On stage, 17 participating traditional cooks and restaurants received praise and applause from sponsors, tourists, locals and the chefs themselves present at the event. Here is the guest list:
TRADITIONAL COOKS:
- MARTHA ESTELA ROMERO LOPEZ | PISMO CALICHANA CLAM.
- ANA GLORIA BERINGER DAVIS | GRILLED & MARINADE CLAM.
- LEONOR GONZALES COTA | GOAT CHEESE AND GUAJILLO CHILE ENCHILADAS AND FISH MACHACA EMPANADAS.
- CANDELARIA MIRANDA MESA | FISH MEATBALLS.
- ADAN JAVIER ARANA RODRIGUEZ | SEAFOOD DISCA.
- JORGE BELTRAN BURQUEZ | OYSTERS.
- NORMA ANGELICA DUEÑAS DE MARQUEZ | MEAT EMPANADAS.
- ARMANDO AMADOR MANRIQUEZ | BEEF MACHACA.
- BETHITA COTA ARAUJO | BEEF MACHACA BURRITOS.
- RITA LOURDES ZAMORA CESEÑA | DEER MEATBALLS.
- LIDIA CESEÑA CESEÑA | REGIONAL TAMALES AND FRESH SOUP.
- CARMEN NUÑES AVILES | FISH MACHACA.
- ALDO MURILLO | ABALONE AND SNAIL CHORIZO.
- ANA BERTHA CESEÑA CESEÑA | MENUDO.
- OSCAR AGUILAR MESA | SIPAIS.
- MÓNICA MESA ESPINOZA | SIPAIS.
- DON CHEMA |BEEF TATEMA.
RESTAURANTES & BARES
- EDITHS
- CAFÉ DES ARTISTES
- LA PINTADA
- THE OFFICE
- TRES SIRENAS
- DON SANCHEZ
- PICARO
- BARRAZUL
- TOROTE
- NICKSAN
- MANGO DECK
- JARDIN SECRETO
- CHEF EMANUELE OLIVERO
- AGRICOLE COCINA DEL CAMPO
- JAZZAMANGO
- LA JESUSA
- LA BIKINA COFFEE
- VARITAS
- CHULA PARRANDA TEQUILA
- XANTUSI
- MIXOLOGY KARINA ÁLVAREZ
- MIXOLOGY OSVALDO VAZQUEZ
- VINOS LAS TINAJAS
- BAJA WINES
- MIXOLOGO ALEX CHACON
- CERVECERIA YENECAMU
Fish tacos, shrimp tacos, beef quesabirrias, Menudo choyero, snail chorizo, breaded abalone, choyero tamales, fresh soup, beef sipai, tatemada clams, pickled or grilled, grilled oysters, shrimp and lobster, machaca of fish, machaca del real de San Antonio, caldillo de machaca, venison meatballs, sashimis, wild boar tacos, lamb, choyera empanadas, among other dishes left everyone with a great taste.
What is known is valued and without a doubt, Sabor a Cabo Rural gives many reasons to proudly showcase the local culinary heritage.
It cannot be left without mention the beautiful rural environment, folklore and music contributed to create the ideal festive atmosphere to taste each dish. Whether it was with a mixology cocktail, craft beer or a glass of Casa Madero or Monte Xanic wine, a selection from Baja Wines, in hand the fun was contagious. Sabor a Cabor Rural is definitely a gem among the gastronomic events that you should mark on your annual calendar.
