Tamarindos
Tamarindos stands as a Mexican farm-to-table gem nestled in San José del Cabo, at the southern tip of México's Baja Peninsula, a mere mile from the stunning Sea of Cortez. The restaurant and farm grace the grounds of a former 19th-century sugar cane plantation. In 2003, owner and executive chef Enrique Silva undertook the commendable initiative of restoring the property to its agricultural roots, transforming it into one of the first sustainable farms in the area. The menu of Tamarindos is a testament to Silva's culinary prowess, featuring extraordinary dishes such as shrimp bombs nestled on a creamy bed of black beans, tequila-flambéed shrimp, and the enticing guajillo octopus, among other delights.