On Sunday, February 4, 2024, Sabores y Saberes, the first stop of the International Mole Route, was held at the Hacienda Chimbica ecological park in San José del Cabo. The celebration had a purpose – it was a fundraiser for the San Miguel Grandparents Club in Cabo San Lucas.
Different flavours of mole surrounded the ecological park. One such flavour was a pink mole, made with beets and served on a fish taco wrapped in bacon. The mole costeño flavours were present in a sweet tostada, spicy traditional mole chicken or cheese tacos, and date or peanut mole chicken tacos. The most anticipated dish of the day was a tamale topped with traditional mole and garnished with cooked octopus tentacle. What about dessert? A wheat basket containing a mole ball that is decorated with sesame seeds. Delights for the palate!
The works were created by: Yobet Mayo Bustos, Executive Chef of Hotel Playa Grande Resorts & Grand Spa Cabo San Lucas; Lourdes Sánchez, Master Chef; Axel Juárez Padilla, Top Chef; Alma León Salgado, Top Chef; Carlos Márquez, Top Chef Baja; Saúl Torres, Top Chef Baja; Patricia Bautista, Artisan Cook; Luis Miguel Vargas Padilla, Owner of River restaurant; and Lorena Talamás, Pastry Chef.
The ballet “Mijiel Tammia” featured a group of folkloric dance artists from Mexico who performed various dances. However, the most touching part of the show was the participation of a group of grandmothers from the San Miguel Grandparents Club who performed a contemporary dance. Seeing people of all ages come together to showcase their talent and creativity is inspiring. What a beautiful display of art and community! Undoubtedly, the applause was all for them since the proceeds will benefit the Club del Abuelo, a multipurpose space for therapies, massages and other relaxation activities. Your contribution will make a difference in older adults’ lives and provide a space for them to rejuvenate and unwind.
Next stop: Loreto, March 17th, 2024!
