Sabor a Cabo Returns ‘Better than Ever’ in November
Sabor a Cabo (“Flavors of Cabo”), the nation’s largest food festival, returns for the ninth year November 30¬–December 6, and its organizers say attendees can expect the festival to be bigger and “better than ever.” Gianmarco Vela—who serves as the president of CANIRAC, the Los Cabos restaurant association—says, “I have been inspired by the beauty of Los Cabos to help create something exciting and thrilling for not only the local community but also for the variety of people who are attracted to visit the area, to see everything that it has to offer through gastronomy, a very important cultural element.”
For the first time, there will be a weeklong series of ticketed events highlighting Baja California Sur’s renowned regional cuisine and the peninsula’s wine region. A slate of world-famous chefs will also be in attendance. “This allows the traveler to spend more time getting to know the area through a series of experiences,” Vela says.
Daily events start November 30 with a countryside tasting in the rural community of Santiago that features regional Baja cuisine and folkloric music. On December 2, there will be a Sunset Taittinger dinner cruise on a luxurious yacht with Michelin-starred chefs. A December 3 beer fest will showcase artisanal beer, local cuisine, and music. Sixteen wineries and art galleries will participate in the December 4 Wine & Art Walk in San Jose del Cabo. Celebrity chefs will prepare multicourse meals for the Star Chef Dine-Around on December 5. Then the main event on December 6 will involve 50 restaurants from 5 p.m. to 11 p.m. at the sculpture garden in Puerto Los Cabos. This event is expected to draw more than 2,000 attendees, with guests coming from around the world to dine beneath the stars and enjoy international cuisine and wine.
Marianna Idirin, event designer for the gala main event, says those attending will be taken on a whirlwind tour of surprises. “The concept for this year’s event,” she says, “is to create an organic look that will complement the venue location, using natural elements such as linens in neutral colors and wood furniture with a mixture of tables, chairs, and lounge furniture.”
Well-known artists—including a tenor, soprano, pianist, and guitarist—will provide the evening’s music. Organizers say to expect a big announcement regarding the pop music group that will provide music for dancing.
Several world-renowned chefs have already been confirmed for Sabor a Cabo: Federico Zanellato, chef and partner of NOMA Restaurant in Denmark; Richard Sandoval, Mexico City-born chef and owner of more than 30 restaurants worldwide, including Pampano and Zengo in New York City; and Dieter Koshina, owner of Portugal’s Vilajoya Restaurant. Also on the roster are Roberto Alcocer, chef-owner of Malva Restaurant in Ensenada, Mexico; Najat Kaanache, chef-owner of Souk Restaurant in Dallas and former chef of Spain’s El Bulli Restaurant; Thierry Blouet, chef-owner of Restaurant de Los Artistas in Puerto Vallarta, Mexico; and Eduardo Osuna, founder of the nonprofit organization Chefs to the Rescue in Mexico. Additional participants and chefs are expected to be confirmed in the coming weeks. The destination’s enticing culinary scene will be highlighted through participation of executive chefs from some of the most luxurious hotels in Los Cabos: Las Ventanas al Paraiso, the One&Only Palmilla, Esperanza, and Capella Resorts.
The 15 participating hotels will sell tickets through Expedia. Travelers interested in attending Sabor a Cabo can purchase festival tickets by visiting http://saboracabo.workzentre.com/. General admission tickets are $100 if purchased prior to September 30 and $125 if purchased after that date. For special lounge area access, tickets are $150 and for a seat at one of the events’ VIP tables, tickets are $1,000 per person. All money raised for the Sabor a Cabo event on Saturday, December 6, will be donated to the local fire department, the Red Cross, and Children Foundation of Los Cabos. For more information, go to http://saboracabo.mx.