In 2011, he opened Huerta Los Tamarindos for cooking classes and a spectacular farm-to-table restaurant, that has been established as a reference in the culinary experience of the Los Cabos area. Now Silva is expanding his horizons, taking his name and Mexico’s vast culinary heritage to other places, endeavoring on a new project that is sure to be the next hit in his rising career.
Enrique Silva was born in the northern Mexico town of Na- vojoa, Sonora, where he studied Agricultural Engineering and began his love affair with fresh crops produce. Upon graduating, Enrique traveled to Los Cabos region and be- gan working in the hospitality industry, most notably at Palmilla Hotel (now One & Only Palmilla), where he was mentored by master chef Larry Nicola.
Silva left Baja in 1994 to help inaugurate the Alyeska Prince Hotel in Girdwood Alaska, where he worked as restaurant manager at the elegant Prince Court restaurant. The following year he reunited with Nicola as manager of the chef ́s signature downtown eatery, Nicola. In 1996 Silva and his business partner Fernando Hernandez teamed up back in Cabo to open their own restaurant “Tequila”, one of the first fine-dining establishments in what was still a very small town, that offered the freshest possible ingredients fusing Mexican, Asian and Mediterranean flavors, and today is one of the top restaurants in downtown San Jose del Cabo. In 2003 Silva’s love & knowledge of agriculture, and the lack of availability of fresh produce led him to begin cultivating his own organic farm, “Huerta Los Tamarindos”, to provide the freshest vegetables and fine herbs to his downtown restaurant.