Category: Blog

Loose Blues Pop-Up Shop

Annual Loose Blues Pop-Up Shop at Drift San José

May 31 – June 2 2018

Loose Blues, based in Mexico City, carries timeless clothing and accessories – inspired by underground culture, tattoos, motorcycles, art and music. Based on the shared principles of simple living, independence and an urban lifestyle, Loose Blues and Drift San José partner once a year to do a Pop-Up Shop in San José del Cabo, Baja California Sur.

The Loose Blues Pop-Up Shop at Drift San José provides a unique shopping experience curated especially for Baja California Sur – including a limited selection of premium brands such as sunglasses by Moscot (New York), Sailor Jerry (San Francisco), Sketchy Tank (Australia), Bandit Brand (Los Angeles), accessories by Helm Street (Los Angeles), and hats by Yellow108 (Los Angeles). Softmachine – a brand from Tokyo is made only available outside of Asia exclusive to Loose Blues. Fotos Fernando Farfan.

Shop, Mezcal Bar and Food Cart open to public 2:00 to 10:00



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10 Must Try Dishes in Los Cabos by Hungry Mike

For some local advice of the best places to eat – we asked Los Cabos based food photographer Hungry Mike to share his  “Top 10 Must Try Dishes”. Photos and text by Hungry Mike.


“This is one of the few dishes that still remains from the original menu for a reason. Definitely a classic.” Fried Green Tomatoes by Acre


“At ‘Cafe La Sirenita’ you’ll experience a delicious home made Torta sandwich made by a Mexican grandma. It feels like you just walked into someone’s home.” Torta Cubana by Cafe La Sirenita



“My favorite choice for a big Mexican breakfast. Reminds me of a Mexican expression ‘Panza llena, corazón contento’ (Full belly, happy heart).” Green Chiliquiles with Chicken and Egg by La Esquinita


“Locally famous. This fish ceviche with a green olive pesto has become a classic.” Green Ceviche by Marinero Borracho



“This black truffle and tuna nigiri is the perfect blend of Japanese and French cuisine. Any self proclaimed sushi lover has to try Chef Yoshiaki’s menu.” Tuna and Black Truffle Nigiri by Suviche


“No better way to start the day than with a cup of third wave coffee and a warm muffin. Depending on the day you might get blueberry or banana.” Fresh Muffin and Pour Over Coffee by El Wine Shop


“This nameless taco stand is known by locals as ‘Doraditos de Birria’. Open from early until 1pm in front of the “Casa de La Cultura” in San Jose del Cabo. Ask for “Dorados” which are tacos that are left on the flat grill until crunchy.”


“Located in the food court at the “Mercado Municipal” (Municipal Market) you’ll find ‘Lonchería Zulema’. Their giant menu is a list of classic Mexican dishes. However, Zulema’s Mole is absolutely delicious and my favorite way to try it is in “Enmoladas”, enchiladas with mole instead of red/green sauce.”
“Hard to pick a favorite from Flora Farm’s menu, but my mind keeps going back to this delicious wood oven pizza with an arugula mountain.” Arugula Pizza by Flora Farms


“Stuffed with charred flank steak and served with Tomato Chipotle Chutney and Baja Honey Coleslaw – this perfectly shareable bar food served from a food cart is deliberately cut into four triangular pieces so as to scoop up the pile of guacamole it is served on.” Arrachera Grilled Cheese, Mezcal Tasting Bar at Drift San José


See more of Hungry Mikes work here….

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A Guide to Mezcal Tasting


“Mezcal” an Aztec word meaning cooked maguey (agave) originates from the Mexican state of Oaxaca. It is believed to have been invented in the 1600’s when the Spaniards ran out of brandy and introduced distillation techniques to Pulque, a milky fermented drink sacred to the Aztecs. However new evidence points to the fact it existed thousands of years prior. Now Mezcal is the last of the major spirits that are still largely handcrafted. It is integral to Mexican culture and folklore and the gastronomy of Oaxaca. Mezcal is included on the list of UNESCO’s Intangible Cultural Heritage of Humanity.


Maestro Mezcaleros continue the tradition, passing down family recipes and artisanal techniques to produce batches of mezcal in small scale distilleries (palenques). Sometimes hiking for days to harvest wild growing (silvestre) mature agaves (up to 25 years old). The cooking process is varied but usually involves digging a pit in the earth where the agave is roasted for 4-5 days, then grinding by hand or stone wheel pulled by horses, fermenting in wooden or concrete tubs, distilling using copper or clay and finally hand  numbering and signing the bottles.


Mezcal is served young… rather than aged like other spirits.…. the distinct flavors and characteristics derived entirely from any one of 30 different types of Agave, the region grown, and production methods used. Quality mezcal should have an alcohol content of at least 45% and produce many small “pearls” when shaken. Mezcal is traditionally served with slices of orange (to clear the palette between tastings) and Sal de Gusano, a mixture of salt, chilies and ground worm. Don’t shoot mezcal – it is said, you should “kiss it”. The four tasting and smelling categories…

1-Smoke from the wood used to cook it (eg. chocolate, wood, chili….)

2-Any of 30 essential oils that have survived the cooking process (eg. citrus, floral….)

3-Proteins and sugars from the cooked agave (eg. brown sugar, pumpkin….)

4-Flavors from the fermentation process (eg. fruit, leather, banana….)



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