A Mexican staple with a twist

Memories of Cabo

When my husband and I visited Cabo this past spring we had the pleasure of attending a cooking class at Flora Farms in San Jose del Cabo. We had our friends, Dirk and Tina, visiting with us and they thought it sounded like a fun adventure too. We jumped into our jeep and made our way to San Jose del Cabo. The directions for Flora Farm have you venture a few miles on a very bumpy dirt road. Thank goodness I had read a lot about this place so I wasn’t surprised. Trust me, it will feel like you are heading down the wrong path but around the corner will be a slice of heaven on earth.

The incredible experience

We were blessed to spend a lot of time in Cabo. If you are interested in reading more about it check it out here. Spending time at Flora Farm was one of my highlights. When we go back, booking the cooking class will be the first priority! My husband and our friend Dirk do not spend a lot of time in the kitchen. They really enjoyed it too!

To cilantro or not to cilantro

My husband has a strong aversion to cilantro. Outside of tasting like soap it also upsets his stomach. For all of my recipes that go well with cilantro, I will put the measurement I would use as an optional ingredient. When I am having guests over I always ask if there are food items they would prefer not to eat. It is a game time decision. I think it tastes great either way and if you want the touch of green that it adds you can always sub chopped Italian parsley.

I hope you enjoy this Pico. It is also great without the pineapple but I think it adds a little extra surprise. Bon appetit!