Located in the foothills of the grand Sierra de la Laguna Mountains, the exquisite Flora Farms resides on the outskirts of San Jose del Cabo. It’s laid within a 25-acre organic farm where they offer something really special. To explain, this is more than a farm and it’s more than a restaurant. So, let’s uncover what farm-to-table indulgence is all about.
Founded in 1996, Flora Farms is where foodies and nature enthusiasts cross paths. There, you’ll indulge yourself with an organic adventure. Starting with Flora Grocery, buy fresh produce and meats, artisan baked goods, freshly-squeezed juices, hand-crafted sandwiches, and other delights. Then, join an interactive cooking class followed by lunch. Next, Join prestigious artist Francois Paris for painting lessons. Finally, follow the path to the Farm Spa as you walk past rows of seasonal produce and colorful flowers.
But wait! What about the farm-to-table indulgence?
Flora’s Field kitchen is all about handmade food from Flora Farms
Using their own farm-fresh ingredients, their goal is to create a healthy family meal with a sense of place. To elaborate, Flora’s Field Kitchen serves delicious cuisine from their field to your table. So, this is your farm-to-table indulgence!
Order from Flora’s Field kitchen’s seasonal menu, which contains some permanent classics you can count on. And, their meats come from a trusted nearby ranch. There, the animals are raised humanely and hormone and antibiotic free.
Meet Chef Guillermo Tellez
Flora’s Field kitchen proudly presents their award-winning Executive Chef. He excels in cultivating incredible dishes from the many organic ingredients that are grown at Flora Farms. And to brag a little, Chef Tellez became the first winner of the James Beard Foundation’s Felipe Rojas-Lombardi Award of Achievement for Hispanic Chefs back in 1993.
After honing his skills working under the famed Chicago Chef and Restauranteur, Charlie Trotter, Guillermo Tellez made a grand impression. As proof, when Trotter opened a restaurant at the MGM Grand in Las Vegas, he tapped Guillermo to be his Chef de Cuisine.
“If anyone can succeed, it’s Guillermo,” said the celebrated chef.
Mama’s Pizzeria of Flora’s Field kitchen
Try one of 15 types of Neapolitan-style pizzas all baked in a separate wood-fired oven. Some of the ingredients include hand-made fennel sausage, farm bacon, and house-made mozzarella. Also, there’s a plethora of fresh veggies grown right at Flora Farms.
Flora’s Ice Cream Cart
Now for the fun part. Top off your meal with a yummy desert. Flora Farms makes their own sorbets and ice cream. And, they use their own fresh dairy and fresh ingredients like vanilla. The Executive Pastry Chef, Leslie Tellez, oversees the creation of all Flora Farms’ desserts.
Enjoy craft cocktails at the Farm Bar
At Flora Farms, there’s a field-side gathering place designed for two things: relaxation and celebration. And, while it’s open to the Flora Farms’ fields, it’s also enclosed within a modern structure. There, order traditional cocktails, fine wines, beer from the Flora’s Brewery, and a variety of fruit and vegetable infused craft cocktails. Examples include their heirloom carrot Farmarita, Flora Farm’s spin on the traditional Margarita, and the Pelo de Perro, a signature Bloody Mary.
Revitalize yourself at the Farm Spa
Nestled among papaya trees and the herbs and flowers of the spa garden, Farm Spa provides you with wonderful rejuvenation. Their services include massages, herbal soaks, facials, spa manicures and pedicures, men’s and women’s hair services, and more. And, they emphasize the healing and restorative properties of nature, using aromatherapy, plant-based products, and their own organic flowers and herbs. Also, they offer regular classes and workshops that focus on whole-body wellness.
Click <HERE> to visit their website.
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Thank you for reading Flora Farms: Uncover farm-to-table indulgence in Los Cabos. Be sure to read other posts about Cabo and Baja California Sur on the Ronival blog. There, learn about the many wonderful aspects of Baja California Sur, Mexico, from blog posts like this.