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Sabor A Cabo Rural 2019

Sun Dec 08, 2019 - 12:00 PM to 5:00 PM
“The kitchen is made of stories, not recipes” Points of sale Nicksan Palmilla & Cabo San Lucas 10:00 A.M. At 7:00 P.M. (Monda

Charity/fundraiser, Festivals

Food & Wine (Gastronomy)

Rancho Ecológico Sol de Mayo

Calle Guadalupe Victoria, Canyon de la Zorra
Santiago., Baja California Sur

Ticket/reservation required

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“The kitchen is made of stories, not recipes”

 
Points of sale
Nicksan Palmilla & Cabo San Lucas 10:00 A.M. At 7:00 P.M. (Monday to Friday)
Tourist Office San Jose Del Cabo 8:00 A.M. At 3:00 P.M. (Monday to Friday)
Catac Cabo San Lucas 8:00 A.M. At 3:00 P.M. (Monday to Friday)
Tickets: Adults: $ 1000 Mxn / Children: $ 500 Mxn

Angelina Arista Castellanos , better known as “Zuly”, is an enterprising, tireless woman with a big heart. Her well-known fish escabeche (marinade) arises from the need for her family to have food during periods of rain, since the town of La Playa, due to the rising of the arroyo, was held incommunicado for several days and food was scarce.

Dish in Sabor a Cabo Rural 2019: Fish marinade with chef Gilberto Morales from “OUTPOST”

 

José María Ojeda Castro , “Don Chema”, a hardworking man with an unparalleled smile, has maintained an important task in traditional food, the elaboration of the delicious “bache pan”. He began sharing an oven with his sister, each with his own recipe, today, his brand is already his own and his recipe unique. For more "Don Chemas" in Los Cabos. This year his son Lupillo Ojeda, continues the tradition and participates in the event.

Dish in Sabor a Cabo Rural 2019: Pan Bache with chef Daniel Martínez of “Squid Roe & Kilogram”

 

María de Jesús Bañaga , “Marichuy” for her friends with an outgoing personality and a roguish character, originally from San Vicente de la Sierra, cradle of great producers and artisans. Her exquisite dulce de “zorrillo”, a tradition of Baja California Sur, makes us relive the craving for our typical sweets and remember the roots of our people for the tradition.

Dish in Sabor a Cabo Rural 2019: Dulce de Zorrilo with chef Daniel Martínez of “Squid Roe & Kilogram”

 

Daniela Torres Trasviña , “Dani”, grew up in a small place, which, her grandmother with her recipes made it a forced stop to taste the best sweets in the region, San Bartolo. Being a girl, she thought about playing all day but her grandmother insisted that she should learn to prepare the stuffed empanaditas, today she works honoring her memory, for those her sweets are “with the love of the grandmother”.

Dish in Sabor a Cabo Rural 2019: Empanadas de Sabores y Buñuelos with Chef José Luis Álvarez and students from the University of the Gulf of California

 

Antonio Ariosto "Chef Ari" , Zapotec chef with a lot of passion, Baja California Sur, his second house has sheltered him as one of his own, that is why and in gratitude to this noble land, the burritos de machaca de mantarraya have become one of his best specialties .

Dish in Sabor a Cabo Rural 2019: Burritos de Machaca de Mantaraya with chef Daniel Martínez of “Squid Roe & Kilogram”

 

María Rita Agúndez Bañaga , originally from San Vicente de la Sierra, her dish “hare meatballs”, reminds us of life in the ranches many years ago, where food was never lacking because nature provided it, since there was no fresh meat at home the parents or grandparents went out hunting and returned with hares, which were prepared in the traditional way.

Dish in Sabor a Cabo Rural 2019: Hare Meatballs with Chef Edgar Roman of “Don Sánchez”

 

María Rosa Castillo Castro , grew up in Rancho El Pedregal with her maternal grandparents, where from a very young age she saw her grandfather raising cattle and her grandmother benefiting the meat to prepare the traditional beef machaca, which continues to preserve the recipe, history and tradition instilled

Dish in Sabor a Cabo Rural 2019: Beef Machaca from the drying of the meat with the chef Obed Baltazar of “Aleta”

 

María Margarita Manríquez Trasviña , of the ranch “El Paso” in the community of San Dionisio, a noble work, the elaboration of traditional sweet of seasonal fruits. The legacy of grandparents and parents is the use of what nature provides us and when the fruit is no longer fresh it can be provided with recipes of yesteryear and turned into typical regional sweets.

Dish in Sabor a Cabo Rural 2019: Guayabate with the chef Abel Tapia of “Nicksan”

 

Rita Zamora Ceseña, from the ejido la Candelaria. The original recipe comes from his paternal grandmother, who tired of only eating boiled meat or meat in machaca in the ejido, decided to mix it with vegetables, she choose to wrap them in banana leaf, which had to boil so that they were not bitter, the result It was so satisfying that to date there is no better tamale, than the one made in banana leaf.

Dish in Sabor a Cabo Rural 2019: Puerco Tamales with chef Edgar Roman of “Don Sánchez”

 

Roberto Burgoin González , his dish is thanks to the insistence of his "Nana" to eat chanfaina, as every child did not want to do it, but "where  the captain commands, the sailor does not govern" so he finally dared to try it and today He always does it with the intention that it resembles the seasoning of his great teacher, "his Nana."

Dish in Sabor a Cabo Rural 2019: Chanfaina and Machitos, prepare with Gustavo Laborde of “La Taquiza”

 

Guadalupe Ojeda , the tradition of making beef heads tatemadas, comes from his uncle "Chelo" who in turn taught his father from a young age. Important point is that the firewood must be palo verde, but especially the quantity and the exact point of the embers. Even at the ranch, when a beef is killed its head is tatemada to eat as a family.

Dish in Sabor a Cabo Rural 2019: Beef head Tatemada with chef Ángel Carbajal from “Nicksan”

 

Alma Gavarain Collins, the “Chata”, was raised in the “La Artesa” Ranch of the sub-delegation of La Calabaza. The size of their tortillas is equal to their wonderful flavor. Her recipe is thanks to her grandmother and mother who taught her how to cook a ranch from a very young age, all handmade.

Dish in Sabor a Cabo Rural 2019: Flour Tortillas with chef Obed Baltazar of “Aleta”

 

Rogelio Rosas López , of the Ranch “El Refugio”. The cabrito al pastor is a family custom that comes from his grandfather, dad and now he; It is cooked at Christmas times, with seeds and aromatic plants from the deciduous jungle region of the Sierra de La Laguna.

Dish in Sabor a Cabo Rural 2019: Baja style cabrito al pastor with chef Ulises Méndez from “La Vaca Tinta”

 

Ana Graciela Ceseña Agundez , the red menudo with chickpea is a unique recipe from her family, her mother was the one who taught her how to cook it and today it is her turn to transmit that recipe to a new generation. It has its own ingredients from the region, always accompanied by the original touch of its grandparents and uncles.

Dish in Sabor a Cabo Rural 2019: Menudo con Garbanzo with chef Amadeo Reyes of “Brasa Viva”

 

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Transform Yourself!

Spa Cielo Laser & Integrative Medicine: A transformative approach to health, beauty and well-being using the most advanced technologies to deliver long-lasting benefits since 1998.

Your event in Los Cabos

Denni’s Catering: catering excellence to Los Cabos since 1998. From 2 to 2,000, from casual to extraordinary, a perfect culinary experience in the most exclusive locations

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