Cabo San Lucas
Cabo San Lucas
Nestled at the tip of Mexico’s Baja California peninsula is a destination so remote and magical, you’d swear you were at the end of the world. Cabo San Lucas, or Los Cabos, is where summer is endless, everything is beautiful and nothing hurt. Okay – may be an over exaggeration, but not by much. Cabo’s climate is considered a tropical desert climate, which is ideal for vacationing, tourism, water sports and infinite beach time for most of the year. A popular destination for nightlife and leisure travelers, Cabo is the perfect location for cultural and fine dining experiences alike. And of course, the food is fresher than fresh. Native to the waters of the Sea of Cortez is Cabo’s diverse sea life, amazing to see via scuba and snorkel but also exquisite for fine dining, which was what drew me there in the first place. Needless to say, I was blown away at the pure abundance Los Cabos has to offer.
This trip tops my list of incredible destinations to visit again. I was lucky enough to join a group of brilliant writers, photographers and creatives along the way and stayed at the totally stunning and unreal Esperanza Resort and Chileno Bay Resort, two world-ranked resorts by Auberge Resorts Collection.
We were there for the "Savor Baja Beach Event: Chileno En Fuego" and it was our mission to document, report and taste the amazing flavors and seafood found only at this beautiful remote location. As my first time traveling internationally solo, I was a tiny bit nervous for my adventure. But as I quickly realized, Cabo is irresistible and I now have a very tender spot in my heart for this paradise at the end of the world.
Thank you again Auberge Resorts Collection for having us! This was an experience that is truly unrivaled!
First destination: Esperanza Resort.
This place made me feel like I was on The Bachelor. I've never experienced anything quite as beautiful. From the decor and the landscape, to the lighting and people and food and vibes, I fell in love.
Shortly after landing, we tasted our way through Mexico in the form of the spirits the homeland is known best for — tequila. A great way to warm up to a new group of people in a new country, I must admit. Especially on an empty stomach.
Cocina del Mar
Cocina Del Mar, Esperanza's clifftop sea-to-kitchen dining experience, was the perfect mix of beachy and modern. With a breezy bar overlooking the ocean and an inviting open-concept kitchen, I felt like I was cooking along side the chicest seafarers in the world.
Foodies rejoice.
But we didn't have an empty stomach for long. Executive Chef Guillermo Gomez debuted a new menu just for us, showcasing the tastiest of Baja flavors and freshest seafood I've tasted - caught, like, right there, hours before.
Day 2: Will work for food.
We woke up very early and hopped in our badass ride of the day — a fancy Polaris dune buggy - and went off. the. grid. No cell service and barely electricity, only mountains and forests and oceans.
Land ho!
And then we transitioned from land to sea. We met up at the "local fishing spot" (read as secret spot in the middle of nowhere) and took to the water to find our coveted Chocolate Clams, a beautiful species of shellfish only native to the Sea of Cortez in Baja Mexico. We would be cooking with them later that day and we had to earn our catch.
Dinner tastes better when you catch it yourself.
Once we had our nets full, we shucked chocolate clams right there in the hot sand. Add a little lime, a little spice and some hot sauce... foodgasm.
And of course, when in the company of locals, you do as the locals do.
After a long nap in the dune buggy on the way home, we got to feast on the fruits of our labor with a clambake on the beach. Can you smell this photo?
Second destination:
Chileno Bay Resort. Home of Tnt (Tequila and Tacos, a beachside gourmet taco bar), COMAL, and miles upon miles of beach and seaside sights that I thought only existed in travel magazines. Dinner at COMAL, a culinary adventure by this panel of great chefs.
As an after dinner nightcap, we sat and chatted with renown mixologist, writer and restuaranteur, Jim Meehan. A few glasses of mezcal later, we discovered the secrets to the universe.
Nothing can quite compete with the views, food and hospitality of Los Cabos.
This destination is a MUST SEE for any curious and hungry traveler with an open mind.
Chef Yvan Muncharraz, an actual Disney prince, walked us through his process of smoking brisket and Chocolate Clams the Baja way.
Message in a bottle:
After a very full belly and a quick jog around the grounds, I settled into a hightop at Tnt to get some work done. And since I was on a "working vacation", interruptions were welcomed. So here we have "Tequila Con Vibora", or Rattlesnake Tequila, a delicacy in Mexico that is said to have medicinal qualities. I was immediately drawn to the allure of this weird concoction and naturally stepped up the challenge when offered a shot. How did it taste? Sssssswell.
And then Nagini and
I had a bonding moment.
