First quality fresh products and a trendy cuisine are the insignias of Tamarindos, Mexican farm to table.
Behind this super cool concept is Chef Enrique Silva ,Executive Chef & Owner of Los Tamarindos, presenting the most outstanding farm-to-table restaurant experience in Cabo.
Enjoy the most exquisite of the Mexican cuisine, masterly crafted with the freshest ingredients from their own crops
From Navojoa, Sonora, his professional life began as an agricultural engineer . However, while agriculture is an important part of his life, Chef Silva’s true passion resides in the kitchen, in transforming the ingredients with an elegant touch.
Without giving it much thought, he decided to take a risk in the world of cooking, where he was soon recruited by chef Larry Nicola, who took him to many different projects, from Alaska to Beverly Hills in California.
He then returned to San José del Cabo and set up his first restaurant next to his first plantation , which was meant to supply vegetables and aromatic herbs to his kitchen and also for some of his colleagues in San José del Cabo.
“Tamarindos ” embraces Chef Enrique Silva's Farm to Table philosophy. His devotion to authentic, Mexican farm-to-table cuisine and sustainable agriculture remains impeccable here.
His menu offers amazing dishes, such as shrimp bombs on a creamy bed of black beans, shrimp flambés with tequila, and the guajillo octopus, among others.
His bar embraces the Farm to Glass ideology. Here, they serve cocktails prepared with fresh herbs from his orchard and among the top-notch selection of spirits, they offer a house mezcal distilled in Oaxaca that reveals the natural essence of “Tamarindos” in every sip.