All posts by MP News Staff

Seasonal Chiles en Nogada: The Mexican Flag on Your Plate

The following post is courtesy of the wonderfully talented, Cristina Potters. Her blog (Mexico Cooks!) is incredibly successful and we are proud to have her as a contributor to share her knowledge, recipes, and gastronomical expertise about Mexico.

Mexico Cooks! couldn’t start the month of September without paying tribute to our iconic chiles en nogada (chiles in walnut sauce), the Mexican flag on your plate.

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Mexico celebrates its independence the entire month of September with parades, parties, and traditional food and drink in restaurants and at home.  The traditional festive dish during the weeks before and after the Independence Day holiday is chiles en nogada, a magnificent tribute to the seasonal availability of granadas (pomegranates) and walnuts. From mid- August till mid-October, fresh pomegranates and walnuts make chiles en nogada possible.  Mildly spicy chiles poblano, stuffed with picadillo and topped with richly creamy walnut sauce and pomegranate seeds, flaunt the brilliant green, white and red of the Mexican flag.

This festive dish is traditionally served especially on September 15 or 16 in honor of Mexico’s Independence Day, though it is popular anytime in the late summer and early fall. During August and September in the highlands of Mexico, particularly in Mexico City and Puebla, the dish is very popular. On streets bordering city markets and tianguis (street markets), you will see village women sitting on blankets painstakingly cracking open nutshells and peeling the thin brown skin from each freshly harvested walnut. It is important to use the freshest walnuts possible, as they produce such a creamy, rich sauce that it is worth the effort demanded to peel them.  Yes, the recipe is time-consuming…but you and your guests will jump up and shout “VIVA!” when you’ve licked the platters clean.

Fresh peaches, in season now.
Fresh peaches, in season now.

Ingredients

For the Meat
• 2 pounds beef brisket or other stew meat or 1 pound beef and 1 pound pork butt
• 1 small white onion, quartered
• 2 large cloves garlic
• about 1 Tablespoon sea salt

Biznaga cristalizada (candied barrel cactus).
Biznaga cristalizada (candied barrel cactus).

For the picadillo

• 4 Tablespoons freshly rendered pork lard or canola oil
• 1/3 cup chopped white onion
• 3 large cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cloves
• 3 heaping Tablespoons raisins
• 1 or 2 chiles serrano, finely minced
• 2 Tablespoons chopped walnuts or pecans
• 2 Tablespoons chopped candied biznaga (cactus)
• 2 fresh peaches, skinned and diced
• 1 fresh pear, peeled and chopped
• 1 apple, peeled and chopped
• 1 extremely ripe platano macho (plantain)
• 1 large potato, peeled and diced
• 3 large, ripe tomatoes, roasted, peeled and chopped
• sea salt to taste

Chiles poblano.  Choose the largest chiles with the smoothest sides for easy roasting.
Chiles poblano. Choose the largest chiles with the smoothest sides for easy roasting.

For the Chiles

6 fresh chiles poblano, roasted, peeled, and seeded, leaving the stem intact

Newly harvested, freshly peeled walnuts.  All of the shell and the thin brown skin must be removed to make smooth, creamy-white nogada (walnut sauce). Photo courtesy Gabriela.
Newly harvested, freshly peeled walnuts. All of the shell and the thin brown skin must be removed to make smooth, creamy-white nogada (walnut sauce). Photo courtesy Gabriela.

For the Walnut Sauce

• 1 cup fresh walnuts
• 6 ounces doble crema or full-fat cream cheese at room temperature
• 1-1/2 cups crema mexicana or 1-1/4 cups sour cream thinned with milk
• about 1/2 teaspoon sea salt
• 1 Tablespoon sugar
• 1/8 teaspoon ground cinnamon
• 1/4 cup dry sherry

Fresh, seasonal pomegranates, available now in Mexico's markets.
Fresh, seasonal pomegranates, available now in Mexico’s markets.

For the Garnish

• 1 Tablespoon chopped flat-leaf parsley
• 1/2 cup fresh pomegranate seeds

Method

Cut the meat into large chunks, removing any excess fat. Place the meat into a large Dutch oven with the onion, garlic, and salt. Cover with cold water and bring to a boil over medium-high heat. Skim off any foam that collects on the surface. Lower the heat and allow the water to simmer about 45 minutes, until the meat is just tender. Take the pot off the stove and let the meat cool in the broth. Remove the pieces of meat and finely shred them.

Warm the oil in a large, heavy skillet and sauté the onion and garlic over medium heat until they turn a pale gold. Stir in the shredded meat and cook for 5 minutes. Add the cinnamon, pepper, and cloves, then, stir in the raisins, the 2 Tablespoons chopped walnuts. Add the chopped pear, apple, and potato, and mix well. Add the tomatoes and salt to taste, and continue cooking over medium-high heat until most of the moisture has evaporated. Stir often so that the mixture doesn’t stick. Let cool, cover, and set aside. The picadillo may be made 1 day in advance.

Make a slit down the side of each chile, just long enough to remove the seeds and veins. Keep the stem end intact. Drain the chiles on absorbent paper until completely dry. Cover and set aside. The chiles may be prepared a day in advance.

At least 3 hours in advance, place the 1 cup walnuts in a small pan of boiling water. Remove from the heat and let them sit for 5 minutes. Drain the nuts and, when cool, rub off as much of the dark skin as possible. Chop into small pieces. Place the nuts, cream cheese, crema, and salt in a blender and purée thoroughly. Stir in the optional sugar, cinnamon, and sherry, if using, until thoroughly combined.  Reserve at room temperature.

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The stuffed chiles pictured above were dipped into an egg coating and fried prior to finishing with walnut sauce and garnishes. In Mexico, passionate diners argue the pros and cons of coating the chiles; many insist that coating and frying is not traditional, and many insist that it is.  Mexico Cooks! prefers chiles en nogada with no coating.

Preheat the oven to 250ºF. When ready to serve, reheat the meat filling and stuff the chiles until plump and just barely closed. Place the chiles on a serving platter or on individual plates, cover with the walnut sauce, and sprinkle with parsley and pomegranate seeds

Chiles en nogada as presented at Restaurante Azul/Histórico, Mexico City. This beautiful service is only surpassed by the flavors of the chiles.
Chiles en nogada as presented at Restaurante Azul/Histórico, Mexico City. This beautiful service is only surpassed by the flavors of the chiles.

This dish may be served at room temperature, or it may be served chilled.

Note: Many people in today’s busy world prefer to make this recipe using a mixture of ground rather than shredded beef and pork.  Using this quick method, simply brown the ground meats and add the rest of the picadillo ingredients once the meats are browned.  The results will be excellent!

To read more from Cristina, visit Mexico Cooks!
Looking for a tailored-to-your-interests specialized tour in Mexico?  Click here: Tours.

CHEF ALEXIS BOSTELMANN PROVIDES AN INNOVATIVE AND SOPHISTICATED CULINARY EXPERIENCE FOR JOYÀ

JOYÀ, the spectacular show from Grupo Vidanta—a full-service tourism developer specializing in luxury resort development in Mexico—and Cirque du Soleil—a leading entertainment company—conquers the most demanding palate with an exquisite dinner created by Chef Alexis Bostelmann, an expert known for elevating traditional flavors to a new level.

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After 10 years as executive corporate chef for Grupo Vidanta, including at the Vidanta Riviera Maya megaresort, Bostelmann is taking on a new project with a mission to create a world-class dining experience that promises to satisfy every bite with innovation and sophistication.

Bostelmann uses inspiration from the content of the JOYÀ show to develop a unique menu in partnership with Cirque du Soleil. The show highlights the magical journey of an aging alchemist and his granddaughter traveling through fantastical worlds on the relentless quest for the meaning of life.

Cirque JOYA Contortionist

“The idea was to combine culinary influence with the artistic appeal of the show. The theme merges cultural kitchens by infusing Mediterranean influences with Mexican ingredients,” said Bostelmann.

The evening experience begins with a selection of organic and mouth-watering appetizers. Regular and specialty options are available for the main course, including a catch of the day, prime rib, or vegetarian dishes. Dessert is presented in a spectacular, JOYÁ-inspired fashion – within a book – and Mercier champagne is glamorously paired with each course. Even the place settings are of impeccable custom-design.

“The dishes themselves consist of special pieces designed by artisans from Tlaquepaque. We also added some Michoacán elements to keep the Mexican essence,” said Bostelmann.

Cirque du Soleil Theater

JOYÁ is performed in the Cirque du Soleil Theatre in Riviera Maya, which seats 600 people comfortably and includes a dining area, a champagne area, two bars and two lounge spaces. 194 seats are designed to be able to watch the show while eating dinner, 342 of the seats are arranged cabaret style with champagne offerings available and 64 seats are high barstools, all of which lead to a night of entertainment unlike any other.

Cirque Intro Act

Ticket Information

To book ticket reservations today:
• Visit cirquedusoleil.com/joya or www.ticketmaster.com.mx
• Call 1-844-247-7837 (for US and Canada) or 01-800-247-7837 (to Mexico)

Price per person * (in US dollars) are:
• High Stools – Show     $65
• Show       $80
• Champagne and Show    $110
• Dinner, Champagne and Show  $165
• VIP Dinner, Champagne and Show  $225

*Does not include delivery service charges.

For more information about JOYÁ, please visit www.cirquedusoleil.com/joya or Facebook.com/JOYA and follow us on Twitter at #JOYAMEXICO

About Cirque du Soleil

Cirque du Soleil is primarily a creative content provider for a wide variety of unique projects. In addition to shows, the company, whose headquarters are located in Montreal, extends its creative talent to other spheres of activity. For any innovative project, Cirque du Soleil maintains rigorous standards of artistic quality and originality, and provides them with the same energy and spirit that characterizes each of its shows.

Cirque du Soleil is a Quebec -based organization providing high-quality artistic entertainment. Since its inception in 1984, nearly 150 million viewers in over 300 cities on six continents have been thrilled by Cirque du Soleil.

For more information about Cirque du Soleil, please visit www.cirquedusoleil.com

For more information about ONE DROP Foundation, please visit www.onedrop.org

About Grupo Vidanta

Grupo Vidanta is a full service tourism developer in Mexico and Latin America with practices in property architecture and product design, construction and operations. The company specializes in the development and operation of luxury resort and hotel brands in Mexico and counts AAA Five Diamond Award winning Grand Luxxe Nuevo Vallarta and three AAA Four Diamond Award winning resorts – Grand Luxxe Riviera Maya, The Grand Bliss Nuevo Vallarta and The Grand Mayan Riviera Maya – among its impressive portfolio of more than 25 resorts and hotels.

Grupo Vidanta’s visionary approach to the development of luxury beach destinations brings vacation dreams to life via membership-based resorts and mega-resorts on the coastlines of Mexico’s most sought-after locations – Nuevo Vallarta, Riviera Maya, Los Cabos, Acapulco, Puerto Peñasco, Puerto Vallarta and Mazatlán – with brands including Grand Luxxe, The Grand Bliss, The Grand Mayan, The Bliss, Mayan Palace, Ocean Breeze and Sea Garden, and more in development.

The company, which employs more than 12,000 individuals dedicated to design, development, construction and operations, is consistently recognized among the most revered employers in Latin America. Vidanta Golf is the largest operator of golf courses in Mexico, the real estate division has built and sold more than 2,000 vacation luxury homes, and the company is responsible for developing Mexico’s first privately built and owned airport, Mar de Cortés Internation Airport in Puerto Peñasco.

Grupo Vidanta was founded by Daniel Chávez Morán in 1974 and operates two foundations to enrich the lives of Latin Americans. For more information about Grupo Vidanta, visit http://www.grupovidanta.com

360Retreats Launches in Mexico and the United States

The newest trend in travel includes retreats customized and styled for you. 360Retreats, located in Mexico and the US, create exciting experiences for companies and travelers who want to take their vacation one step further with a vacation for the mind, body and soul.
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360Retreats was born out of an idea to create customized retreats that fuel the body, ignite the soul and provide rich cultural experiences. But what sets 360 apart is that they not only plan and lead their own retreats, they plan retreats for companies so that the company can focus on their client or staff goals, all while 360 takes care of the rest. Retreats are no joke when it comes to benefits, but anyone who has planned and led one understands that they are complex logistical creatures. 360’s goal is to make it simple for you so that you can gain the maximum benefits!

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360 is receiving  requests  from a variety of potential partners including fitness studios, spas and companies interested in professional development retreats for their staff. Their geographical expertise crosses Mexico, so start thinking about what setting fits your needs. Perhaps a boutique hotel surrounded by the aqua blue Caribbean, an eco-chic cabaña with a lush tropical jungle view or a mountain retreat with morning hikes and hot springs on the daily agenda. Of course you are wondering about their fees…. Well, get this – if you partner with 360 you will pay nothing and possibly even earn money depending on your arrangement and needs! It’s simple and straight forward and starts with you filling out a questionnaire. Then expect a personal call from Molly or Katherine Fisher (360 co-founders and sisters) to start working on the details.

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Molly and Katherine also want to share their personal Mexico favorites with you, their treasured guest. Guests are bound to have their senses awakened with daily fitness classes, unique adventures such as a pyramid tour, a visit to a local hot springs, or a stand up paddle board session. And of course there are cultural activities that range from salsa dancing to preparing fresh local cuisine using native plants to creating an art piece with a local artisan. There is truly something for everyone!
Collage 9Whether on a Partner or Signature Retreat you can expect to experience another culture while reenergizing with fitness activities and indulging in fresh local food all while being surrounded by stunning and serene landscapes.  Molly and Katherine are excited to share their journey with you. You can read more about them and 360 on their blog.   — 360Retreats gives back a portion of their proceeds to further their mission.
Coming up:
July 23 – 28th, 2015       San Miguel de Allende         MX, Guanajuato
September 2015            Isla Mujeres                                 MX, Quintana Roo

For more information on 360Retreats please visit www.360retreats.com

AEROMEXICO ANNOUNCES NEW ROUTE Boston – Mexico City

Aeromexico, Mexico’s global airline, announced that it will begin serving its new route between Boston and Mexico City as of June 1st, 2015 with six nonstop flights per week.

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• The airline will begin to operate this route with six weekly flights with Boeing 737 aircraft as of June 2015.
• Boston becomes Aeromexico’s 16th destination in the United States and will permit connectivity throughout Latin America from Mexico City.

This new route will be served with Boeing 737-700 airplanes with 124 seats —12 in the Aeromexico Clase Premier Business Class cabin— with the following flight schedules:

Boston – Mexico City
AM 699 04:35 p.m. 08:55 p.m. Monday and Wednesday through Sunday
Mexico City – Boston
AM 698 09:00 a.m. 03:25 p.m. Monday and Wednesday through Sunday
*Times are published in local time and are subject to change without notice.

“We are very pleased to announce the addition of our 16th destination in the United States, reflecting the airline’s commitment to increase our presence in one of our most important markets. Boston is a city of great importance for Mexico and Latin America because of its global economic potential and extensive academic offerings that draw many students from Mexico and Latin America every year,” said Aeromexico CEO Andrés Conesa.
Boston attracts over 50,000 passengers per year and this market represented a total of USD $15 million just last year, which is why this nonstop Aeromexico flight will open new opportunities for businesses in Massachusetts, generating an economic impact for the region estimated at USD $49 million per year.

Passengers traveling from Boston to Mexico City will be able to connect with the carrier’s 45 destinations in Mexico such as Acapulco, Aguascalientes, Guanajuato, Cancún, Chihuahua, Guadalajara, Ixtapa, Los Cabos, Monterrey, Puerto Vallarta, Tijuana and Villahermosa, plus 16 major cities in Latin America, such as Buenos Aires, Río de Janeiro, Lima and Bogotá, among others; three leading capitals in Europe and two in Asia.

With the start of this route, Aeromexico will offer 80 daily flights between Mexico City and the United States on which it will be able to carry close to 9,000 passengers a day between these two countries, an action that confirms the airline’s commitment to offer its customers better network connectivity with its world-class service.

Aeromexico Begins its Seasonal Flights to Denver – Starting December 15th

Aeromexico Begins its Seasonal Flights to Denver – Starting December 15th, the airline will again begin operating its traditional seasonal service from Mexico City to Denver – It will also offer new seasonal flights from Guadalajara to Denver as of December 18th

MEXICO CITY, Nov. 20, 2014 /PRNewswire/ — Aeromexico, Mexico’s global airline, has announced that on December 15th, it will again be operating its traditional seasonal service between Mexico City and Denver, offering 17 flights a week for passengers interested in enjoying winter skiing at leading resort destinations, such as Vail and Aspen.

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Also, and in order to offer additional flight choices to customers, Aeromexico will operate seven direct flights from Guadalajara to Denver between December 18th, 2014 and January 4th, 2015.
Anko van der Werff, Senior Vice President of Revenue Management at Aeromexico said “The Mexico City flights are scheduled to connect passengers from other domestic destinations, such as Bajio-Leon, Morelia, Veracruz and Villahermosa, as well as those connecting from international destinations, such as Bogota and Guatemala, among others; while the Guadalajara flight schedules to Denver will offer connections for passengers traveling from Monterrey, Puerto Vallarta and Tijuana.”

These new routes will be served with Boeing 737 aircraft with 124 passenger seats, including 12 in the Clase Premier cabin. Aeromexico also features its Gran Plan packages to Vail that include hotel accommodations, round trip ground transportation between the airport in Denver to the hotel in Vail, tours and a four-day lift ticket package.

Denver, known as the Mile-High City because its elevation is exactly one mile (5,280 feet) above sea level, offers entertainment for all visitors with a fantastic choice of museums and its unique “Denver Beer Trail.” Once you’re in the city, getting to Vail —the largest ski resort in North America built in the style of an Alpine village—, is easy.

Aeromexico continues working to provide more connectivity options between Mexico and the United States, making Denver its 16th destination in North America, as it looks to increase its choice of destinations and to enhance tourism between both countries.
About Grupo Aeromexico Grupo Aeromexico, S.A.B. de C.V. is a holding company whose subsidiaries provide commercial aviation services in Mexico and the promotion of passenger loyalty programs. Aeromexico, Mexico’s global airline operates more than 600 daily flights from its main hub in Terminal 2 at the Mexico City International Airport. Its network includes service to 79 cities on three continents, including 45 destinations in Mexico, 15 in the United States, 14 in Latin America, three in Europe, two in Asia and one in Canada.

The Group’s fleet of more than 115 aircraft features Boeing 787, 777, 767 and 737 jet airliners and next generation Embraer 145, 170, 175 and 190 models. In 2012, the airline announced the most significant investment strategy in aviation history in Mexico, to purchase 100 Boeing aircraft including 90 MAX B737 jet airliners and ten B787-9 Dreamliners.

As a founding member of the SkyTeam airline alliance, Aeromexico offers customers more than 1,000 destinations in 178 countries served by the 20 SkyTeam airline partners rewarding passengers with benefits including access to 564 premium airport lounges around the world. Aeromexico also offers travel options through its code share partners Delta Air Lines, Alaska Airlines, Avianca, LAN, TACA and TAM with extensive connectivity in countries like the United States, Brazil, Canada, Chile, Colombia and Peru. www.aeromexico.com

Mexico City Named No. 3 Most Inspiring City in the World

2014 GOOD City Index Names 50 Most Inspiring Global Destinations; Cities That “Best Capture the Elusive Quality of Possibility” Using A Criteria of Eight Attributes

MEXICO CITY, Nov. 20, 2014 /PRNewswire/ — Mexico City is ranked No. 3 on the GOOD City Index (GCI), which ranks the most inspiring cities in the world. The annual list compiled by GOOD, media company that also publishes the quarterly GOOD Magazine, features cities that deliver on eight key attributes that “best capture the elusive quality of possibility,”: progress, civic engagement, street life, defining moments, connectivity, green life, diversity and work/life balance.

Zocalo, Mexico City, MexicoGOOD praised Mexico City Mayor Miguel Angel Mancera for his progressive approach to city government and reports reasons why Mexico City is continuing to emerge as a top global destination. In addition to Mexico City’s rich cultural history and deep traditions, the capital city is gaining acclaim as one of the world’s most influential culinary destinations citing attractions such as Michelin-starred restaurant Pujol and gastro-hall Mercado Roma. Mexico City also gained recognition for its sustainability innovations such as its bike share program and key initiatives overseen by Mayor Mancera including mobile health clinics, free uniform distribution, arts discount program for teens, expanded bike lanes and technological advances.

“It’s a huge honor for Mexico City to be recognized as one of the most inspiring cities in the world on the GOOD City Index,” said Armando Lopez Cardenas, director of the Mexico City Tourism Promotion Fund. “We welcome visitors from around the globe to experience our great city again or for the first time, whether for business or leisure. Now is an exciting time to visit Mexico City.”
North American cities include Atlanta, Detroit, Los Angeles, New Orleans and Santa Fe in the U.S. and Montreal and Vancouver in Canada. The GOOD City Index is available online now at http://magazine.good.is/guides/good-cities-index-2014.

Mexico City is the country’s premier tourism destination, welcoming more than 12.5 million visitors a year. The ancient capital offers a vibrant, contemporary culture that combines pre-Hispanic, colonial and modern influences that span nearly seven centuries. With more than 160 museums, 30 distinct archaeological and historic sites, and 100 art galleries, the city is a mecca of fine art and treasures that speak to its vast history. The Mexico City Tourism Promotion Fund (Fondo Mixto de Promocion Turistica del Distrito Federal) supports and enhances city tourism. For more information and daily updates please visit/follow us on Facebook (www.facebook.com/MexicoCityLive) and Twitter (@MexicoCityLive).

Eat, Drink & Savor the Flavors of Cabo: 9th Annual “Sabor a Cabo” Food & Wine Festival -November 30 – December 6

Culinary World’s Finest Chefs Gather in Los Cabos for a First-Class Tour of Baja’s Best Food & Wine

Los Cabos, Mexico – A top-tier selection of the culinary world’s finest chefs will gather in Los Cabos from November 30 – December 6 in celebration of the destination’s 9th Annual  “Sabor a Cabo” (The Flavors of Cabo) food & wine festival. This highly anticipated gastronomic event is expected to be the largest since the festival’s debut in 2005 and for the first time in its history, will include a week-long series of ticketed events highlighting the renowned regional cuisine of Baja California Sur and the wines of Mexico’s celebrated Baja wine region.
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The delicious weeklong festivities include a Country Side Taste Event on November 30 incorporating the local flavors of Baja; a Sunset Gourmet Gala served aboard a luxurious yacht on December 2 featuring a gourmet dinner prepared by Michelin Star Chefs; an Oktobeer Fest showcasing artisanal beer, local cuisine and music on December 3; a Wine & Art Walk in San Jose del Cabo on December 4 with 16 wineries, art galleries and restaurants participating for a family outing; and a Star Chef Dine-Around on December 5 featuring course meals prepared by celebrated chefs.

The main event will take place on December 6 from 5pm – 11pm and held at one of the destination’s most spectacular areas, the Sculpture Garden in Puerto Los Cabos. The event will consist of 50 participating restaurants and is expected to attract over 2,000 attendees, as guests from around the world are invited to dine beneath the stars and enjoy the “best-of-the-best” of international cuisine and wine.
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“We are looking forward to welcoming the world’s best chefs to Los Cabos for the 9th Annual Sabor a Cabo event,” said Eduardo Segura, Managing Director of the Los Cabos Tourism Board. “Our destination has a rich and booming culinary scene that many people are still discovering. Events such as Sabor a Cabo highlight these offerings and provide us with a platform to position the unique products, sustainable brands and delicious flavors available in this particular region of Mexico.”

Confirmed to attend Sabor a Cabo are several world-renowned chefs including Federico Zanellato, Chef and Partner of NOMA Restaurant in Denmark (Ranked No. 1 among the World’s 50 Best Restaurants) Richard Sandoval, Chef and Restaurateur of over 35 restaurants world-wide, including Pampano and Zengo in New York City (James Beard nominated restaurateur and participant in Bravo’s reality competition “Top Chef Masters”), and Dieter Koshina, Owner of Portugal’s Vilajoya Restaurant (Ranked No. 22 among the World’s 50 Best Restaurants). Also on the roster is Roberto Alcocer, Chef/owner of Malva Restaurant in Ensenada, Mexico; Najat Kaanache, Chef/owner of Souk Restaurant in Dallas, US 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 non-profit organization Chef to the Rescue in Mexico.
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Additional participants and chefs are to be confirmed in upcoming weeks. Furthermore, the destination’s tantalizing culinary scene will be highlighted through participation of Los Cabos’ top Executive Chefs from two of the most luxurious hotels in the region, Las Ventanas al Paraiso and One&Only Palmilla.

Travelers interested in attending Sabor a Cabo can purchase festival tickets by visiting www.saboracabo.mx. General admission tickets are $100 if purchased prior to September 30 and $125 if purchased after. 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 the money raised during the Sabor a Cabo event on Saturday December 6 will be donated to the Fire Department, the Red Cross and Children Foundation of Los Cabos.
For more information on Los Cabos, please visit: http://visitloscabos.travel.

Los Cabos, located at the tip of the 1,000-mile long Baja Peninsula, is home to award-winning hotels, resorts, championship golf courses, rejuvenating spas, world-class sport fishing, and was the host city for the G20 Summit of global leaders in 2012. With a unique landscape of dramatic desert and white sand beaches, Los Cabos is an exotic escape within easy reach of most U.S. and Canadian cities. For more information, images and videos from Los Cabos, please visit www.visitloscabos.travel, follow us on Twitter @LOSCABOSTOURISM and visit us on Facebook, YouTube, Pinterest and Instagram.