For years I have heard of this place. Every visitor came back with stories of how amazing it was. Unique. Beautiful. Tasty. I had to experience this for myself. Mother’s day was the perfect reason for a little adventure.
Built by a couple from Sonoma, down a dirt road in San Jose del Cabo lies an oasis of organic goodness. Dry dust gives way rows of kale and colorful sunflowers. Every turn, a new edible adventure. Acoustic music wafts through the air. And then you see it… the Bar. Loaded with the day’s harvest, creatively concocted into the most beautiful (and nutritional, I dare say) cocktail. People stare when you drink (eat) this. They even ask if they can take a picture of your drink (salad?). You oblige them, but encourage them to get their own.
It’s just enough to tide you over as you wander the grounds before brunch. Frankly, you could probably begin and end your meal at the Bar, but again, I’d encourage you to experience the restaurant too. You’ve come all this way, after all.
This is a true vision of organic & neighborly living at its best. The culinary cottages cluster around well-groomed and tended gardens, each available to harvest and share amongst the lucky residents. For those of us that aren’t lucky enough to call this haven home (or home away from home), the restaurant provides a glimpse into the culinary escapades that occur daily in the oasis.
This is Flora Farm. See it for yourself. Until then, drink your veggies.
Flora Farm Inspired Bloody Mary
Tomato & Watermelon Water
- 3 inch slice cucumber
- 1 tomato
- 1 lime, juiced
- 2 c watermelon
- 3 c water
- 4 Tbsp tomato paste
In a blender, combine the cucumber, tomato, lime, watermelon and water. Puree until smooth. Strain the liquid into a large mason jar (will make about 4 cups of liquid). Add the tomato paste and shake to combine.
Beet & Celery Juice
- 1 beet, diced
- 1 celery, diced
- 3 c water
In a blender, puree the water, beet & celery until smooth. Strain the liquid into a large mason jar (will make about 3 ½ cups of liquid).
- 1.5 oz vodka
- 1 oz beet & celery juice
- 1.5 oz tomato & watermelon water
- 1/8 tsp horseradish (or more if you like it very spicy)
- ½ tsp Worcestershire sauce
- Dash of bread & butter pickle juice (sweet)
- Dash hot sauce
- ¼ tsp tajin spice mix (Mexican Chile Salt)
- ½ lime, juiced
- ¼ tsp celery salt
- More tajin for the glass
- Fresh & Pickled Vegetables to serve (They serve theirs with sweet pickled produce)
Using the lime wedge, coat the rim of a glass with lime juice and dip into tajin spice mix. In a shaker, combine all ingredients and stir. Fill the rimmed glass with ice and pour the mix over the ice. Garnish with loads of vegetables & pickles.
1 cup serving, double for a pint/highball glass.