Todos Santos Boutique Hotel Excels in Farm to Table

Every morning, Chef Gaz Herbert, director of culinary project, Todos Santos Boutique Hotel, heads to Agricole Tienda de Campo, a 37-acre farm cooperative just 12 minutes down the road, where he picks the produce he will serve in the hotel's restaurant each evening. He explores the fields filled with sweet strawberries and an array of vibrant, beautiful vegetables as he decides which of the organic offerings will make the final menu.

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