Tales From the Hood

 Tales From the Hood


What do we think about more than anything else? Money? Sex? Our families? Art? Our homes and gardens? Things we wished we had. It makes no difference if you are sitting in a Russian jail or your G7 on your way from your mega yacht on the French Riviera to your massive villa in Cabo. Three to five times a day, you are thinking about food. That has been our primary priority thought process ever since we crawled out of the slime a billion years ago. 

Cut to Louis XIV. The King of France (1643–1715) ruled his country, principally from his great palace at Versailles, (my favorite palace next to the Hermitage) during one of its most brilliant periods and he remains the symbol of monarchy of the classical age. Louis weighed over three hundred pounds when he died at 77 and it took six bearers to get him from room to room. In fact, it took so long that Louis liked to take his orchestra with him as getting from one room to another is no mean feat. He went broke several times due to his wars with the Spanish and the Germans, whom he crushed, and during one of these broke periods, his chief accountant came to him and told him that he was going to have to cut back his spending. “Oh really? And what do you suggest I cut back on?” The accountant then suggested to the King, “Do you really need six pastry chefs?”  The accountant was allowed to go to confession and then had his head cut off a few minutes later.  That was the beginning and end of Louis’ austerity period. 

Louis’ real legacy is modern French food, which many of you know, but may not admit, is the best. If you do not believe me, go to lunch or dinner at the Jules Verne on top of the Eifel Tower. It is an experience that transcends both time and space. Why are the French so uppity? Simple. They have the best-tasting food in our solar system. 

Our precious Cabo has some great restaurants and great chefs…. but alas, no French cuisine. You can get the world’s greatest taco at the food truck across the street from McDonald’s, the best Sashimi from Fernando at Solomons, or if money is not a problem, try the lamb chops at Ruth Kris…and give me a call if you need company.  The only way to get great French food in our dear Cabo is to hire a Le Cordon Bleu chef, or do what I did, make friends with one! Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world. Notice where it was founded. My pal is a man of many talents. Sometimes when I have been a good boy, and done all the shopping correctly, Louis will come over with his precious knives and make me dinner. Unfortunately, we must stick with the basics, as I do not have a proper kitchen. Regardless, I spend the rest of the month wondering when he is coming back!

If you’re a lover of good food and dream of taking your culinary creations to the next level, you should meet Luis who is redefining the gastronomic scene here in Cabo San Lucas. Picture this scenario: your restaurant or food and beverage business is a dream you’ve carefully constructed. But, as we well know, excellence in the industry goes beyond recipes and ingredients. This is where The Kitchen Co. comes into play – a local company that has earned my respect and admiration in the culinary industry. 

From design to installation, and beyond, The Kitchen Co. is the ally you need to turn your gastronomic vision into reality. Their focus on industrial kitchens is precisely what makes this company stand out. Their design experts collaborate closely with you to map out a functional layout that optimizes every corner of your culinary space. Imagine a kitchen that not only flows but also sparks creativity in every dish. The Kitchen Co. doesn’t just provide you with top-quality equipment; they also ensure that every nook of your kitchen is finely tuned and ready to operate. Their installation and maintenance services guarantee that everything is in place, from electrical connections to ventilation systems. 

Now, let’s talk about safety. The reliability of equipment and safety measures are not matters to be taken lightly in a kitchen. The Kitchen Co. understands this perfectly. Their audit service goes beyond the surface, evaluating safety systems, food handling, and hygiene practices. The result? A kitchen that not only serves up delicious dishes but also provides peace of mind at every step. As a culinary enthusiast and a supporter of local ventures, I can’t help but applaud The Kitchen Co. for their dedication to our vibrant gastronomic landscape. Their presence in Cabo San Lucas not only adds value to our businesses but also strengthens our culinary community.

The Kitchen Co. is much more than a company. It’s a reliable companion, an ally in the pursuit of excellence and authentic flavor. So, if you’re in search of a partner who understands your culinary dreams and elevates them, don’t hesitate to visit their website at www.thekitchenco.mx and discover how the taste of trust can transform your culinary world. Now once Luis has built your state-of-the-art kitchen, invite me to a dinner he cooks and get the El Mondo Discount!  Did I tell you that I have a travel company that goes exclusively to France where I take you to the best French restaurants? I will bring my Chinese girlfriend who was arrested on Medano Beach many years ago by the then Chief of Police for “being too good-looking”. The Chief became a good pal and today Lyn is the largest licensed importer of French truffles to China.  Together from our suite at the George V, we will take you to the top Michelin-rated restaurants in Paris. The end of the adventure will be back here in Cabo for your rehabilitation. Luis will be cooking, so don’t worry. Call me for packages…only cryptocurrencies are accepted.