The Cow is Mine

Chef Dante Ferrero at Sabor a Cabo 2017

Chef Dante Ferrero at Sabor a Cabo 2017 Cabo San Lucas, December 8th to 9th, 2017. “The Cow is Mine” a very visual and interesting gastronomic concept developed by the renowned chef Dante Ferrero. The idea is to cook a whole cow under several fire pits, starting one afternoon and continuing through the night and the next day; all this under the close supervision of Dante Ferrero assisted by other local chefs. Now in Los Cabos (and the state of Baja California Sur) will be the first time for him to do it and for us to appreciate the spectacle and taste the product. For Dante this will be the cow number 35 to cook under this concept; he started with this idea three and a half years ago. He did the first one in Los Angeles, all the others in Mexico, and he considers this astounding practice his black belt level achievement.

Chef Dante Ferrero. Photo by Antonio Vargas

Dante was born in Argentina, close to Neuquen, but he lives in Monterrey, Mexico. He’s been living with us for 16 years now. He started his career very early, was taught all the basics by his father and the rest he says has been a lot of empirical work and effort. In Mexico City he had the opportunity to work with one of the best chefs in this country and of the world too; Enrique Olvera, another renowned cuisine artist, who’s restaurant Pujol in Polanco, is considered amongst the 50 best in the whole world.

This number 35 cow comes from Monterrey, is Angus-Hereford quality and was specially selected by Dante Ferrero for this spectacular event. He makes particular mention that for us to be able to enjoy the final product, there are at least four years of hard work of a lot of people. As a high cuisine artist he is very insistent in keep all the details in order and the correct timing for all the process, he denies himself to mistreat the meat and to dry the product.

Chef Dante Ferrero. Photo by Antonio Vargas

All in all, I had a great time at Quivira’s Golf Course watching him working at night, it was was a starry sky with almost no breeze, hot when I was taking pictures of him close to the fire pit, enjoying a delicious wine provided by our hosts from Sabor a Cabo. Dante was so kind and amiable during the interview, he stopped once in a while to attend his work at hand, checking the bonfire, the position of the cow, etc. And I will always remember what he said when I asked the last question; if there was something he would want to add to close our pleasant chat. He said, “Something my father taught me, I would never feed my clients, something that I would not give to my children”.

By Antonio Vargas