Enrique Silva
Los Tamarindos is a culinairy destination in a rural environment only five minutes from José del Cabo downtown. The drive through the dry river and dirt roads makes part of the expierence of this extraordinary venue.
Originally from Sonora, Enrique Silva arrived in Los Cabos in 1990 armed with a degree in agricultural engineering and a love for Mexican cuisine learned in his mother’s kitchen as she prepared daily meals for his large family. Los Tamarindos is a farm-to-table restaurant based on a unique concept, run by Enrique Silva, agronomist and chef. Supplies for the restaurant are grown on 35 hectares, and during cookery lessons the guests learn to make tacos from the harvested vegetables, herbs, spices and fruit.
‘Being a farmer in the morning, and a chef in the evening that connection feels very good.’
Enrique SilvaAt Los Tamarindos, they know it’s not only the taste, but it’s also a different feeling. It is the connection with the soil and nature. From kitchen staff to waiting staff, they connect with the farmers. There is great pride in seeing how the vegetables are grown and serving them. Enrique is going to continue working organic, and with respect for the soil. There’s no tilling, and they let the soil have its own time to reconstruct and to produce its own microsystem. That will bring more life and more fertilizers. And they are natural, so there is no need to add anything basically.
He has a strong belief that it is the future and actually, it’s how a farm used to be hundreds of years ago. It used to have the same techniques where you integrate livestock.
