Flora’s Field Kitchen: Off-Roading for Farm-to-Table Food

Restaurant Cabo


Off-the-beaten-path isn’t so much an adventure as it is a way of life in Baja California Sur, where we came to regard beaten paths with skepticism during a week-long Baja.com tour. Our final off-road foray found our van winding up a hill, overlooking the lights of San Jose del Cabo. We passed by The Field Gallery and ambled down a sidewalk to Flora’s Field Kitchen, which Gloria Wallace-Greene and husband Patrick sprouted from their farm that dates to 1996. On the way in, a server handed me a Mason jar filled with a mint-garnished watermelon mojito, which indicated we were in the right place.

The sprawling space features a full bar, a wood-burning oven planted under red Mama’s Pizzeria awning, communal picnic tables, hay bales, a white picket fence and sax player pumping out songs like “And I Love Her.” After dinner, we even found a “farm stand” that normally features loaves of bread: ciabatta, sourdough, walnut wheat and potato rosemary.

The place mats were highly entertaining, filled with trivia and bios for the on-site animals, including a “Farm Dog Pack” that includes Guapo, Gandalf and Georgie. We learned, “In water, a fresh egg will rest flat on its side at the bottom of the pan. A stale egg will stand up on the broad end.” We even discovered different phobias. For instance, “Taurophobia is the fear of bulls,” and “There is no official term for the fear of cows or pigs.” Why would there be?

Chef Lisa Hall, a Seattle native who cooked in her hometown and at brix in Napa, opened the restaurant. She carries a heavy load, since the restaurant serves breakfast, lunch and dinner from Tuesday through Saturday, plus Sunday brunch. She also runs nightly specials. Unfortunately, it wasn’t Tuesday, organic fried chicken night, but we certainly got our fill of farm-to-table food, and then some.

Restaurant Cabo
We didn’t order any starters. Instead, Chef Hall sent out a steady stream of plates, highlighted by House Smoked Sierra Pate (140 pesos ~ $11) featuring yellowtail smoked on site with mango wood, blended with house made cottage cheese, sprinkled with chives and olive oil.

Restaurant Cabo
Arancini (180 pesos) stuffed with fresh mozzarella and served with marinara sauce, basil and shaved Parmesan, were large and gummy, lacking the crisp coats that can make arancini great.

Restaurant Cabo
Ricotta Cheese & Heirloom Tomato Crostini (140 pesos) featured juicy tomatoes, crisp basil, and pesto-drenched crostini.

Restaurant Cabo
Ploughman’s Board (350 pesos) left plenty of mouths agape. The house cured meat platter could have easily made a resounding thud when it hit the table, given its heft. The plank touted breads, cheeses like Manchego and goat, rosemary ham, chicken liver and a litany of condiments, including spicy Dijon mustard, and tart pickled onions, cauliflower, and beets.

Pizza Cabo
They wood-fire pizza using palo santo and mauto woods from the surrounding property. Those woods aren’t as hard as mesquite, so they burn easier. Bacon is of course one of my favorite foods, but it’s never worked for me on pizza, since the slices tend to get too salty.

Pizza Cabo
Better was the pie with crumbly Fennel Sausage (230 pesos) mozzarella and fennel.

Soup Cabo
White Bean and Kale Soup (90 pesos) was hearty, herbaceous, and could have been a meal.

Restaurant Cabo
However, if the soup was my meal, it would have deprived us of the Wood Fired Fish of the Day (MP) juicy yellowtail plated with couscous, roasted eggplant, tomatoes, cilantro, red onion, shaved almonds, raisins, and an enlightening squeeze of lemon.

Restaurant Cabo
They brought us a Wood Fired Chop of the Day (MP), of pork. The grill imparted a nice smoky flavor to a fairly fatty chop that accompanied zesty tomato sauce and rosemary.

Dessert Cabo
The desserts were all inspired by the good ol’ U.S. of A., including carrot cake, tart lemon tart, and butterscotch pudding, but none were especially dynamic, and two of which could have used less whipped cream.

The owners have cultivated a special dining setting, and while some of the food matched the setting, other dishes didn’t really capture the sense of place, meaning we might as well have been eating in California instead of Baja California. Still, when we leaned local, we found successful flavors, and the total package would be worth repeating.

Our visit to Flora’s Field Kitchen was part of a Baja California Sur tour sponsored by Baja.com.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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