Cabo will be lit up with great food and notable chefs Nov. 15-18 during Savor Baja, a four-day food and spirits festival. Hosted by Chileno Bay Resort & Residences, the savory festival will be the first in a new series of annual culinary events at the resort and will showcase local farms and fishing villages throughout the Baja. To kick things off with a bang, Savor Baja will focus on the fiery flavors that highlight Mexican and Latin American cuisine. Attendees can expect plenty of fire, spice and smoke, from cocktails to food and more.
With a focus on the different elements of heat and their influence in coastal Baja cuisine, the fiery festival will be led by COMAL’s Executive Chef Yvan Mucharraz and Mixologist Osvaldo Vasquez, who will be joined by visiting chefs and bartenders. Among them are Chef Cassidee Dabney of Blackberry Farm in Walland, Tennessee; Chef Guillermo Tellez of nearby Flora Farms in San Jose del Cabo; Chef Cody Requejo of Omega Blue in La Paz; and Jim Meehan, bartender and author from New York’s Please Don’t Tell.
Guests will have the chance to enjoy an array of activities including:
Blackberry Farm in Cabo: Chef Cassidee Dabney will bring an authentic taste of Tennessee’s finest to the Baja, infusing Blackberry Farm’s fresh grown herbs and grains with Cabo-sourced seafood to create flavorful Southern dishes with a Mexico twist, including wood grilled shrimp with charred carrot sauce and fire-roasted beef ribeye cap with smoked beet puree
Smoking 101 with Chef Yvan Mucharraz of COMAL: Learn the delicate art of cooking over indirect heat with Chef Yvan’s locally-inspired techniques for smoking meats and seafood low and slow
Feast & Fireside Chat with Chef Cody Requejo of Omega Blue: Indulge in dinner at COMAL with ocean views and a selection of dishes by Chef Requejo, followed by a fireside chat with bartender Jim Meehan
“Historias de Mezcal”: Sip on special blends from Del Maguey Mezcal accompanied by a sweet Mexican cacao and chocolate selection curated by COMAL’s Pastry Chef Devin McDavid
Chileno en Fuego Lunada: Revel in the heat with live fire stations hosted by each guest chef and a lively competition between bartender Jim Meehan and COMAL’s Mixologist Osvaldo Vasquez to create the best spicy cocktail
Coco Loco Food Truck: Join COMAL’s Mixologist Osvaldo Vasquez poolside for a spicy treat of local coconuts, Latin rum and local chiles packing varying degrees of heat
COMAL Charred: Awaken the senses during a distinctive dinner at COMAL highlighting the use of fire and smoke in preparation of Baja’s freshest fare from both land and sea
“I am excited to welcome this rare collection of culinary tastemakers to Chileno Bay Resort as we celebrate the diverse uses of fire, spice and smoke in Mexican and Latin cuisine,” said Yvan Mucharraz, Executive Chef, COMAL, Chileno Bay Resort & Residences. “It is sure to be an epic culinary adventure as COMAL’s team, along with a talented assembly of globally renowned chefs and bartenders, introduces guests to fiery dishes and drinks inspired by the bounty of the Baja Peninsula.”
In between fiery dishes, guests will have the chance to enjoy unique fitness experiences including Sunrise Yoga, SUP and snorkeling at the H2O cave, and Calorie Burning Beach Bootcamp let by Modu Seye, founder of ModuVated. Cool down at the cold-pressed juice bar or with oxygen shots and a Baja trail mix bar.
For more information, visit: chilenobay.aubergeresorts.com/savor-baja