the Baja region. At first sip, the golden liquid is sweet
and warming with herbal hints—and it goes down
dangerously easy.
As I sample another glass, I learn why Damiana’s
bottle bears the distinct shape of a pregnant belly.
Traditionally, the flowers used in its production
have been employed to boost fertility. Today, it’s still
considered an aphrodisiac, so sip wisely.
On my way to the airport, as I mentally prep for
my return to the harsh Canadian winter, I realize that
I’ve barely scratched the surface of Los Cabos. While
I managed to do a lot during my visit, there are still
nature reserves, surf spots, snorkel trips, ATV riding
and a water park left to explore. But that’s the beauty
of Baja: It doesn’t give itself up in a single trip. It’s
meant to be slowly savoured over time, like sipping
from a bottle of smooth Don Julio.
clockwise from right:
fresh produce at the
organic market; cacti
Mundo succulent
paradise; Wirikuta’s
sculpture garden
If fine art isn’t your thing, there’s also a colonial mis-
sion church and the Plaza Artesano, where you can
buy local ceramics, woodworking and handicrafts.
The region also boasts a thriving farm-to-table
food scene. Acre Baja, located north of San José del
Cabo, is a working farm and a restaurant serving
organic food, local meat and fresh seafood. Before
dinner, mingle with the farm’s chickens, goats and
peacocks. If you’re lucky, a good-natured donkey
named Burrito might give you a playful nudge.
Down the road, the slightly less extravagant,
yet still charming Flora Farms is a farm, market and
teaching kitchen. The four-hectare property also
features a spa for a post-meal massage. Huerta Los
Tamarindos is another delicious pick and one of the
first farm-to-table restaurants in the area. Helmed
by chef Enrique Silva, the former sugar cane plan-
tation attracts foodies craving organic cuisine and
cooking classes.
Over in “the big city,” Cabo San Lucas is not with-
out its own culinary gems. El Farallon, inside the
Resort at Pedregal, offers a lobster, fish and bivalve-
filled menu that changes based on the catch of the
day. To satisfy your craving for tacos and tequila, it’s
also easy to hop between bar-and-grill combos like
El Squid Roe and the Giggling Marlin.
Tequila aside, any local will tell you that you can’t
leave Cabo without sampling Damiana, a local
liqueur. The libation is made from its namesake
shrub, a yellow flowering plant that only grows in
caa saskatchewan
winter 2018
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