In partnership with Los Cabos Tourism, we talk to the top chef and owner of the newly opened Lumbre restaurant about his insight on Los Cabos’ unique charms, his must-sees during your next trip and the true elements of Mexican cuisine.
Lumbre is my tribute to the bounty of Baja California Sur.
For years, Los Cabos was an area with a limited gastronomic offering. It seemed that only food from other places were replicated. Fortunately, a few years ago, that began to change and now we have an incredibly diverse gastronomic offering. The cuisine of Baja California Sur now has an identity where everything revolves around local produce. At Lumbre, we love to show this in each dish, and we accompany each product with elements that not only complement its flavor, but also enhance and balance it.
Panazia restaurant. Their concept (Mexican-Asian fusion) is unique and very well executed.
My dishes can hardly be typecast into one type of cuisine or technique. They are neither very Mexican, nor very French, nor very Japanese. Rather, they are dishes where the local produce is the star. Each dish is accompanied by the ingredients and techniques that it needs to be its very best version. Finding this balance is something I do very naturally, I cannot even describe how I achieve it, my mind does it automatically when I am creating a dish.
Mexican gastronomy is very wide and changes depending on the state of Mexico you are in. In all of Mexico, my favourite dish is mole (a type of sauce), here in Baja, the fish and seafood tacos, as well as the native chocolata clam.
Not only is it important, but it is also the best thing to do culinarily. When you work with local products, you add richness in flavour and texture, as well as authenticity to your dishes. And as a bonus, you support the growth of the local economy and sustainability.
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