It's All About Good Food
Farm to Table Mazatlan
Farm to Table movements around the world strive to strengthen the link between local, farm-fresh produce and the food that we eat.







A CULINARY CELEBRATION
Farm to Table movements around the world strive to strengthen the link between local, farm-fresh produce and the food that we eat. These types of events have, for many years, been celebrated in North America and Europe.
Farm to Table Mazatlan is currently the only one celebrated in Mexico and, thanks to chef Alastair Porteous from Water's Edge Bistro in Mazatlan, it has been successfully received by the community since 2014.
Nestled just a few feet from rows of organic crops, Farm to Table is a celebration of the harvest served family style that includes platters of seafood, meat, pasta, salads, & desserts, paired with cocktails, wine, craft beer, and coffee. Live music contributes to make a memorable afternoon on the farm that promises to delight the senses.
For each edition, regional chefs invite you to celebrate the flavors of our local, organic harvest with a gala banquet sitting amongst the most beautiful natural restaurant, the fields of Mr. Jesús (Chuy) Lizárraga. "Chuy's Organico" is just 20 minutes outside Mazatlan where our Chefs prepare and cook haute cuisine dishes before our eyes right after selecting and cutting their own ingredients in this large garden.
A one-of-a-kind experience!
Menu 2018
Delicious food prepared with the finest organic ingredients and paired with the best local beverages.


Drink
Tres Islas Pilsner -----
Brewmaster Edvin Jonnson, Cerveceria Tres Islas.
Wine selection -------
Javier Ramirez, Vinoteca.
Cold-brewed, Nitrogen-infused Organix Oaxaca Coffee -------------
Rico's Cafe.

Food
Clam Chowder -----------------------
Gabriel Ocampo & Chef Luis Vargas, F.I.S.H.
Mediterranean Harvest Salad ------------
Chef Alastair Porteous, Water's Edge. | Chef Karl Gregg, Blueprint Group.
Roasted Organic Vegetable Quiche --------
Chef Diego Becerra, El Presidio.
Firewood Roasted Baby Back Ribs --------
Chef Daniel Soto, El Caprichito.
Tuna Nicoise -------------------------
Chef Alastair Porteous, Water's Edge. | Chef Karl Gregg, Blueprint Group.
Braised Short Ribs with Prawn Risotto ----
Chef Luis Osuna, Cayenna.
Dessert Medley: Almond Financier, Mexican Chocolate Cake & Tarte Tatin -----------
Chef Hector Peniche, Hector's Bistro.
Events
Annual
2020 - February 9
1PM – 5PM
2019 - February 10
1PM – 5PM
2018 - January 27
1PM – 5PM
info@farmtotablemaz.com
Questions?
Send Your Queries

Quality Food
Delicious food prepared with the finest organic ingredients and paired with the best local beverages.

HISTORY
Having been a chef for over 25 years, Chef Alastair Porteous has witnessed and participated in the great culinary trends...

The setting
Set under serene white tents surrounded by more than 30 hectares of crops made up of peppers, tomatoes, and beautiful vegetables everywhere.

Live Music
The beautiful relaxing sounds of cellist, Luis Alberto Corrales and violinist, Ulises Arreola.
Location
Address
Hacienda La Viñata Los Osuna
Mazatlan, Sinaloa
Mexico
Contact
info@farmtotablemaz.com