Four Seasons Cabo at Las Palmas, Cabo Cooking!

One of my fondest pleasures in traveling is meeting and chatting with chefs and of course, tasting and trying their recipes.

Chef Tono at Four Seasons Cabo at Las Palmas

My first post pandemic adventure took me straight to Cabo – it more than fulfilled my escape plan: short flight, luxury surroundings, enough activity to entertain me over a week and scrumptious dining! Sitting in a restaurant, cocktail in hand and drooling over a menu was probably one of my most missed activities – to be out and about and have someone prepare a delicious meal was heavenly!

I’ve stayed at the Four Seasons Las Palmas in Cabo just after opening, Limón the alfresco restaurant was on the drawing board, it’s now serving dinner every night in the mini lemon grove. I was happy to dine several times during my week-long visit. Overlooking the cove beach and harbor, Limón is a very cozy farm-to-table al fresco experience featuring produce harvested from Costa Palmas’ on-site orchards and farm.

Limón at Four Seasons Cabo at Las Palmas

During the week, Tonatiuh Cuevas Manzano, or Chef Tona offers a couple of authentic participation cooking experiences. Mexican food is rich and based on recipes that change just a bit from state-to- state. Drawing from his heritage, a massive pot is elevated over a wood burning fire pit. A flavorful broth begins the process for carnitas. While stirring chicken legs, spices, and fresh peppers he explained that he learned the recipes from his grandmother and hasn’t modified much of her recipes. The flavorful mix simmers all day over the fire pit, arrive late afternoon for the savory tasting!

A unique rustic experience, follow the fragrance and the wood smoke to the tiered garden setting lit by strings of lights, glowing paper lanterns dangling from the lemon trees. A massive grill is front and center in the outdoor kitchen, book ended by a colorful bar. The restaurant focuses on fresh seafood and grilled steaks, with a broad selection of wines, including several from Mexican vineyards.

Favorite menu items include Organic Pork Ribs, Plantain and Chile Guajillo Puree. Roasted organic chicken thighs flavored with jicama, basil, mint, pineapple, chile and ancho adobe. Spoil the entire table and feast on the ribeye that is aged 45 days.  The catch of the day was scrumptious served in verde with fire roasted vegetables, prepared simply with olive oil, salt, and pepper. It’s natural and delicious!  All accompanied by a choice of Chimichurri, Guajillo Bearnaise or Birra reduction. One evening, I noshed on a roasted mushroom ragout, green salad, and the kid’s size steak- by all appearances, the meat servings were massive, kid menu was perfect for me!

Four Seasons Cabo at Las Palmas

Highly recommend Limón, an authentic organic ode to provincial Mexican cuisine, featuring fresh and plentiful Baja seafood and grilled meats.  – from spotted cabrilla, clams, fresh tuna, and dorado. The extensive bar menu includes wines from Baja’s Valle de Guadalupe and Baja sourced craft beers, and of course, frosty Margarita’s, one of the best of the week!

We can organize a cooking class with Chef Tomo, a special dinner, anything your culinary heart desires!

Carnitas for a Crowd

Pork shoulder 2 pieces (3 pounds approx.)

Pork Legs 2 pieces (3 pounds approx.)

Por ribs 2 pieces (3 pounds approx.)

Pork Skin (2 pounds approx.)

Pork lard 10 pounds


Water 2 liters

Method: Boiled the lard in a pot large enough for the liquid and the meat, add the legs and the shoulder, cook until it turns golden, dissolve salt in the water and add it carefully, reduce heat for two hours and add the ribs, add more salt to the water, boil for 1 hour or more until the shoulder is tender, add the skin and boiled for 40 min more, strain all the meat and reserve broth.  Serve the meat chopped with Tortillas, salsas, chopped cilantro, chopped onion for tacos.

Duck Enchiladas

9 pc ancho chiles, seeded and deveined; seeds reserved

6 pc pasilla chiles, seeded and deveined; seeds reserved

2 tablespoons olive oil

1 cup white onion, chopped

½ head garlic, chopped

1 cup pecans

2 cup pitted dates

1 1/4 cup ripe plantain, peeled and sliced

3 Corn tortillas, cut into squares

4 cups chicken stock

1 cup grated or chopped piloncillo or brown sugar

1 tsp ground cinnamon

5 cloves, whole

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon toasted sesame seeds

Preheat a comal, cast iron pan or nonstick skillet over low-medium heat. Toast chiles gently for about 10 seconds per side, being careful not to let them burn.

In a large, extended sauté pan, add lard and set over medium-high heat until hot, 1 or 2 minutes. Add onion and sauté for 2 to 3 minutes, until the onion starts to soften. Add garlic and sauté for 1 minute. Add all chiles, and the dates and cook for 3 to 4 minutes; until lightly crunchy.

Buen Provecho!

More Chef Tono!

Four Seasons Cabo at Las Palmas

Flora Farm, Si again!

A few years ago, before it was receiving much press, I ventured up in the hills above Cabo San Lucas to an organic farm restaurant: Flora Farm. The destinations we recommend are safe communities; in regard to food, many organic farms have been on the local scene for a few years. Additionally, many five star properties raise organic produce or buy directly from organic farms. On my most recent visit in September, I was heartened to discover that Flora Farm has grown, still a sweet vegetable farm restaurant, however, it has introduced small cottages for sale or VRBO, and a few high quality well priced shops. Flora Farm, is a ten-acre organic farm in the foothills of the Sierra de la Laguna Mountains in San Jose del Cabo, Mexico. When you veer off-road to a rutted dirt lane, and climb amid dry desert terrain up to the verdant green gardens, you realize taking the road less traveled provides a marvelous surprise! They now serve breakfast, lunch and dinner and offer cooking classes. The setting is lovely and peaceful, by day, the bees and butterfly’s compete for pollen; at night, the large moths compete for the flame of the flickering candles. Best to sit still to watch and enjoy the large winged creatures as they battle for the flame, museum quality bugs!

Patrick and Gloria Greene began ten years ago by founding the Farmers Market and expanded to grow for Floras Field Kitchen, Floras Grocery and the recent Culinary Cottage owners. Farming without pesticides or using genetically modified seeds and working the farm largely by hand yields over 100 varieties of heirloom vegetables and herbs. Chef Guillermo Tellez runs the kitchen and advises staff for the public classes. In addition to produce, they began ranching to supply the Field Kitchen and Grocery with high quality humanely raised chickens, eggs, and pork. Their longtime partner, “Jefe” Guadalupe Espinoza, has been raising animals his entire life in Santa Anita on the 150-acre ranch his father Don Manuel purchased in the 1960s. Their dedicated local fisherman supplies Catch of the Day.

The philosophy of Flora Field is to create handmade food utilizing farm fresh ingredients. Working day begins at four am in the bakery when Jose arrives to fire the wood oven. He lovingly bakes loaves of Pain L’ancienne baguette, ciabatta, sourdough, focaccia, whole wheat and herb breads. Occupational hazard, one is required to taste each: all are excellent; the herb bread was my favorite. Fresh butter served in small Kerr mason canning jars support the model, a return to an era when preserving farm fresh produce was the norm. The menu fluctuates with the change of seasons.

Along with traditional cocktails, fine wines and beer on tap, the Farm Bar serves up a full-range of fruit and vegetable infused specialty cocktails such as the heirloom carrot Farmarita, Flora Farm’s spin on the traditional Margarita, and the Farm Julep made with fresh watermelon juice.Indulging in a healthy carrot infused Farmarita, also served in a wide mouth-canning jar, I was entertained by graceful butterflies and buzzing bees performing a pollination ballet. My favorite table is on the edge of the garden beneath an umbrella, orchestra section for the insect and bird activity. And people watching – sightings of renowned chefs and movie stars who flock to Flora. My recent Cabo visiting clients were so entranced, they dined twice!

An assortment of salads fills the menu; wander the Grocer area and choose from the dainty French radishes, heirloom tomatoes (the largest I’ve ever seen), wild arugula…an endless selection of perfect produce. Dine family style and share a bite of many divine and delectable offerings. Perfectly prepared seared sage chicken cutlets; hand crafted pappardelle pasta served with slivers of carrots, zucchini and ribbons of freshly grated Parmesan…save room for dessert. Garden carrot cake, a slab of scrumptious chocolate cake?

Breakfast, lunch and dinner. Sunday Brunch and live music in the evenings.  The night we dined, the grassy field was stacked with hay bales and a large movie screen, outdoor movies under the starry sky.

Private parties are graciously welcomed. Reservations essential.

Our clients, of course, provided VIP Pampering!