Located in a 19
th century farmhouse, Los Tamarindos operates with a devoted farm-to-table philosophy. The ever-changing menu is dictated by the seasonal crops growing in the fields surrounding the restaurant, with head chef Enrique Silva following recipes that have been passed down through generations.
The restaurant’s meat and fish dishes are equally as conscious of seasonality and freshness; the fish is caught daily by local fisherman and hand-selected by Tamarindos chefs, while the chicken comes from its own farm-reared flock of Cornish hens. The drinks menu is also dedicated to celebrated local produce, with the bulk of the wine menu featuring Mexican labels, and as you would expect, an impressive tequila menu is also on offer.