Thompson Hotels recently rolled out their new Taste of Thompson experience, a content and dining series featuring accomplished chefs and restaurateurs. The inaugural season spotlighted Chef Ludo Lefebvre of Chez Maggy in Denver, Chef Quentin Garcia of Lola Rose in Palm Springs, and Chef Enrique Olvera (pictured here) of Manta at The Cape, A Thompson Hotel, in Cabo San Lucas.

After checking in to The Cape, my friend Christy and I explored the property, spotted whales (a lot of whales!) and indulged in one of the best quacamole dishes I’ve ever had—served with a side of bleu cheese for a touch of umami. We later attended a tasting dinner, prepared by Chef Enrique, that did not disappoint. My favorite was the coconut milk cevich and the Mole madre, a dish that was started almost 10 years ago and has been changing and evolving over the years (similar to how a sourdough starter lives on). If you have a chance to dine at one of Chef Enrique’s restaurants—including the Michelin-starred Pujol in Mexico City—do it.

You can learn more about Chef Enrique here.