A new package for bigger travel groups includes salsa-making classes and more
Learn how to make authentic Mexican salsa at Esperanza Resort.
Esperanza, an Auberge Resort in Cabo San Lucas, Mexico, presents a new travel package for groups, ¡Salsa con Salsa!. The resort deal includes different cooking and dinging events, as well as recreational activities.
Designed for bigger groups, such as corporate retreats, private events, and family getaways, Esperanza’s ¡Salsa con Salsa! includes a complimentary salsa-making class with the resort’s executive chef, Gonzalo Cerda, using fresh local ingredients and herbs harvested from the resort’s own organic herb garden. During the class, guests will be served the signature Cabo Green Margarita, a mix of silver tequila, cucumber, cilantro, pineapple juice, and lime.
Dance classes will be offered for the recreational side of ¡Salsa con Salsa!; the package includes complimentary group salsa-dancing lessons led by a local Latin dance instructor. Daily yoga classes and discounts on spa treatments as well as group banquet events also come as part of the group package.
The culinary team at Esperanza Resort can also provide custom menu-planning for private dinner events, from casual beach barbecues to elaborate themed dinners.
Best Restaurants in Cabo San Lucas
Visitors to Los Cabos will find a sophisticated dining scene, one that offers much more than tacos and traditional Mexican fare. Cape cities Cabo San Lucas and San José del Cabo each showcase an increasingly diverse sampling of world cuisines, with great food available at a variety of price points.
Two major culinary trends have come to the forefront in Los Cabos during the past decade: an interest in fusion cuisines that first flourished with the Baja Med movement, but has in recent years become more Pan-Pacific in orientation, as regional chefs have linked Los Cabos&rsquo Pacific influence to cultures as diverse as Peru and Japan and a more pronounced focus on fresh and local ingredients – from fresh local seafood to organically farmed produce – that has produced a trio of superb farm-based restaurants, and influenced many chefs to source all their ingredients from regional fishermen, ranchers, and organic farming communities like Miraflores.
Chefs Ángel Carbajal and Masayuki Niikura invented Baja-Japanese fusion cuisine when they opened Nick-San in Cabo San Lucas in 1994. The mix of sushi and Mexican ingredients has proven so popular since that additional restaurants have sprung up in San José del Cabo, México City and Nuevo Vallarta. Chef Volker Romeike&rsquos Pitahayas followed in these fusion footsteps soon afterward, pioneering the Pan-Pacific approach that has since been taken up by Enrique Olvera at Manta, Richard Sandoval at Toro, and Nobu Matsuhisa at Nobu Los Cabos. Manta, Nick-San and Nobu are on our list this year. Pitahayas and Toro have been spotlighted in previous years.
The small rural community of Ánimas Bajas just outside San José del Cabo is home to the area&rsquos famed farm-to-table restaurants: Flora&rsquos Field Kitchen at Flora Farms, Tamarindos at Huerta Los Tamarindos, and Acre Restaurant & Cocktail Bar on a 25-acre property that now boasts the region&rsquos first treehouse accommodations. All three restaurants offer amazing food and belong on this list, although only two made our list this year.
Los Tres Gallos, meanwhile, remains the top stop for traditional Mexican cuisine in Cabo San Lucas, and has recently opened a second location in the heart of San José del Cabo&rsquos historic Art District.
A cocktail topped with a veritable garden at Flora’s Field Kitchen
You may have to dodge cows and dust en route to Huerta Los Tamarindos, the latest restaurant from peripatetic chef-farmer Enrique Silva. But once at this 17-acre organic farm outside of San José del Cabo, you’ll find a plant-forward bounty supplied by Silva’s own kitchen garden: he macerates just-plucked herbs and mesquite-roasts heirloom tomatoes, crowns arugula salad with curls of octopus, and chars peppers, eggplant, and zucchini to pair with crispy oven-roasted chicken. This farm-to-table ethos also crops up at Flora’s Field Kitchen, located on a 10-acre organic farm, where the open-air dining—beet carpaccio with goat cheese, rabbit agnolotti in sage brown butter, grilled tuna with harissa and grilled farm vegetables—feels like a communal dinner party. (Reservations suggested.) Not ready to call it a night? Consider the Bahia’s Bar Esquina. By day, this family-friendly restaurant serves huevos rancheros for breakfast and club sandwiches for lunch. But come dinnertime, the alfresco space morphs into a swanky lounge with live music, wood-fired pizza, and wines sourced from Valle de Guadalupe, Mexico’s answer to the Willamette Valley.
Traditionalists gravitate to Los Tres Gallos for cochinita pibil (slow-roasted shredded pork marinated in citrus and achiote) and cecina de Yecapixtla
morelos (grilled beef served with grilled cactus, scallions, and black beans)—well-paired with a hibiscus or tamarind margarita. Eating on the cheap? Fill up on salsa-fied fish tacos, shrimp quesadillas, and Negro Modelos at Gardenias, a modest, family-run taqueria near Médano Beach.
EsperanzaOur Rating Neighborhood The Corridor near Cabo San Lucas Phone 624/145-6400 Prices Rates start at $750
Amenities Spa, pool, fitness center, beach, shops, restaurants, bars, free Wi-Fi
Web site Esperanza
After getting the OK from the guardhouse, guests approach an open-air terra cotta lobby facing a killer view of lush green lawns, a shimmering blue pool, and an immaculate beach framed by rocky outcroppings. Among the most exclusive hotels in Cabo, Esperanza aims to please its pampered guests with suites, casitas, and villas as strikingly beautiful as the scenery. Even the smallest units (at an impressive 1,200 square feet of indoor/outdoor space) have infinity-edged hot tubs, soothing cream-colored furnishings, personal concierge service and high-end electronics including complimentary Wi-Fi. Villas with private kitchens are well-suited for long-term vacationing. Fountains splash against rock walls in the superb spa, where therapists knead sore muscles after beach boot camp and rumba classes. Wine dinners and cooking classes add to the Baja-inspired cuisine at several restaurants and Mexican artisans stop by once each week to display their wares. A favorite of elusive celebs and politics, this hotel has served as a backdrop for films and high-powered conferences—you never know who might show up by the pool.
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
Solaz, a Luxury Collection Resort Los Cabos Est. 2018
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Take in breathtaking panoramic sea views from any of 128 contemporary guestrooms and including 115 deluxe rooms, 12 exquisitely appointed Los Cabos suites, and a stunning Presidential Suite. Each room is exquisitely designed with local Mexican Huanacaxtle wood and bamboo textured marble, marble floors, custom furnishings and an original wall sculpture by César Lopez-Negrete. Floor plans blur the line between indoor and outdoor space, and many feature private entrances with secluded, furnished patios complete with outdoor showers, and unobstructed Sea of Cortez views.
Inviting beds feature oversized Huanacaxtle wood headboards with built-in reading lamps and offer the comfort of a Simmons Beautyrest Black® mattresses (designed exclusively for The Luxury Collection) with AirCool® technology. Luxurious 400 thread-count cotton linens are topped with 100% down pillows, Onora Casa designer decorative pillows, and a soft throw blanket. Copper pendant lamps flank each bed.
Rooms are outfitted with intelligent technology to provide access to everything at the touch of a button, including making reservations at the Ojo de Liebre Spa, ordering in-room dining, opening curtains, and controlling lighting, sound, and televisions. You may even manage housekeeping service privacy settings through controlling a light signal outside your guestroom door.
Many rooms have bathrooms which feature indoor and outdoor marble showers and a center-of-the-room marble monolith vanity with a suspended mirror and Huanacaxtle wood closet. Bathroom amenities include plush cotton bath sheets, towels, hand towels and washcloths, 100% Egyptian cotton vanity napkins, a sensor-lighted vanity mirror, a scale, a hairdryer, toiletries by Byredo.
Pamper the body and soothe the mind at Solaz Resort&rsquos expansive Ojo de Liebre Los Cabos Spa, the only Thalasso therapy wellness spa in Baja. Taking inspiration from the magnificent Sea of Cortez and The Pacific Ocean surrounding Baja California the spa has assembled a team of experts to take care of your well-being and complete physical and emotional balance through relaxing massages and a vast range of treatments. Enjoy the sea water and fresh water therapy pools, 10 private treatment rooms, hot and ice-cold tubs, aromatherapy and chronotherapy light showers, a Himalayan Salt Igloo, and 2 VIP couples&rsquo rooms. With a full range of spa and salon services, arrive to a haven of relaxation and return rejuvenated.
- A/V Equipment
- Bridal Suite/Changing Rooms Onsite
- Valet Parking
- Ample Parking Onsite
- Dining Chairs
- Dining Tables
- Onsite Restrooms
Venue Features The Scene: Perched on a coveted 34 acres overlooking the Sea of Cortez, Solaz Resort offers travelers a restorative, wholly transformative experience in the heart of Baja California Sur. Located midway between the bustling vacation city of Cabo San Lucas and the quaint historic town of San José del Cabo, the 128-room beachfront oasis is The Luxury Collection&lsquos first hotel on the beautiful Baja California peninsula.
From design to cuisine, immersive adventures to spacious accommodations, Solaz Resort pays tribute to its Baja home, celebrating the magnificent natural landscapes and exquisite cultural marvels that are the region&rsquos signatures. Solaz Resort has collaborated with the very best in locally grown talent, including Mexican architects, artists and chefs, to ensure a truly captivating experience rooted in authenticity. Design: Designed by renowned architectural firm Sordo Madaleno, the property&rsquos cascading terraces blend desert vegetation with quarry stone, granite, marble and wood to create an architectural &ldquosculpture&rdquo of breathtaking design amidst desert landscaping. This unique design puts Solaz Resort in a class of its own however, it&rsquos not just the creative landscaping and architectural beauty that sets the resort apart from other luxury locations.
Celebrating art at every turn, Solaz Resort features original works throughout the property &mdash all masterfully created by famed Mexican artist César Lopez-Negrete, who traveled throughout Baja for years studying the region&rsquos land, water, history and folklore. Negrete&rsquos research inspired him to create thoughtful sculptures and specialty crafted furnishings, fostering a transformative experience for visitors.
With art and architecture playing such a pivotal role in the development and design of Solaz Resort, it made absolute sense to also create a dedicated museum on the property for guests, residents and visitors. El Gabinete &ldquoDel Barco&rdquo is an indigenous gallery featuring regional artifacts and open spaces to walk while enjoying the breathtaking natural scenery.
Viewed through the eyes of famous Baja California explorer, Miguel del Barco, exhibits include a suspended skeleton of a 13 meter-long grey whale, ancient maps of the Americas based on limited navigation discoveries, 360˚ virtual photography video interviews with archeologists replicas of harpoons, knives and other tools from the region. Standout Venue Features: Indulge in a selection of tailor-made, exclusive experiences that are sure to touch your soul and enrich your life&rsquos story. Each experience is catered to your preferences and desires to create a transformative journey into the treasures of Baja. Be immersed in a destination unlike any other with these locally inspired, luxury expeditions throughout the region.
1. Baja&rsquos Hidden Wonders &ndash Journey to the Remote Villages of Baja
Be immersed in authentic Mexico during this once-in-a-lifetime journey to explore the charming villages and undiscovered towns of this storied locale. Your personal certified guide is eager to share a bespoke journey during this Solaz exclusive experience.
- Visit Miraflores village, one of John Wayne&rsquos beloved Baja destinations
Enjoy homemade Mexican candy at the quaint village of San Bartolo
Discover the ghost town of El Triunfo and enjoy its unique Museum of Music
Take in stunning vistas from the old gold mines
Indulge in an authentic Mexican lunch at Doña Pame Restaurant in Miraflores
Bisbee&rsquos Black & Blue Tournaments have been taking place in the Los Cabos region of the Baja Peninsula for over 30 years. With the beautiful city of Cabo San Lucas as the backdrop, thousands of people crowd the marina walkways to shop, party, and watch huge fish being weighed in at the scales in front of the world-famous Puerto Paraiso Entertainment Plaza. Now, for the first time ever, Solaz welcomes you to participate in the world&rsquos most famous black and blue fishing tournament.
- Participate in the internationally recognized fishing tournament
Be part of a professional fishing charter partner
Indulge in a private, celebratory awards dinner
Cabo Pulmo National Marine Park is one of only three coastal reefs in North America, and the only live coral reef in the Sea of Cortez. Its abundance of sea life, allows the park to be a member of the UNESCO World Heritage List. For a truly unmatched experience hosted by Solaz certified guides, enjoy this rare opportunity to swim and snorkel among schools of tropical fish and a living reef estimated to be 20,000 years old.
- Go snorkeling in waters that Jacques Cousteau proclaimed to be the aquarium of the world.
Snorkel in 4 unique sites
Explore a live, protected coral reef
Search for sea turtles, giant schools of fish, and sea lions
Take a journey of discovery as you dive into the heart of the Sea of Cortés to a marine sanctuary, which is home to an abundance of sea life. Cabo Pulmo National Park is one of the best dive sites in the world, known to scuba divers worldwide. Dive in and see el lslote, el Bajo, los Cantiles, and a sunken tuna boat from a storm in 1939, now covered in corals, green anemones, and a few nudibranchs. Immerse yourself in a curated adventure crafted exclusively for Solaz guests, and let this colorful, aquatic universe take your breath away.
- Dive in 2 amazing sites
Explore a live, protected coral reef
Search for bull sharks, hammerhead sharks, sea turtles, giant schools of fish, and sea lions
As a guest of Solaz, you can discover authentic Baja with a private tour of Todos Santos. Visit this quaint and rustic town, and the famous Hotel California as you travel back to a simpler time in history.
- Visit the historic town of Todos Santos
Discover the famed Hotel California, and stay overnight, if desired
Enjoy the local shops, art galleries, and friendly local people
Visit The Distillery and La Paloma for wine tasting and ice cream
Delight your senses at Jazamango Restaurant for lunch
For a once-in-a-lifetime experience, you won&rsquot forget, swim alongside the largest fish in the world, the 30-foot whale shark. Follow this guided expedition with a relaxing lunch at La Paz&rsquos renowned Playa Balandra.
- Full-service catamaran excursion with certified guides
Swim with the whale sharks
Relaxing afternoon by the crystal-clear waters of Balandra Beach
Lunch including shrimp and fish tacos, salad, pasta, lobster, soft drinks, bottled water, and white wine
Embark on an amazing journey to Bahia Magdalena to see one of the most incredible natural wonders of the Baja peninsula, the gray whales. Each winter, they come to the warm lagoons of Baja California Sur to breed and give birth. Be a part of this guided eco-
adventure, and take part in an unforgettable encounter with nature.
- Up-close-and-personal encounter with whales by private boat
Luxury air transportation in a private Cessna T207A and land transportation in a suburban or Jeep Sahara/compact, depending on the number of guests
Professional, certified guide
Exquisite lunch and local Baja wines
Journey on the trail of Mexico&rsquos best-kept secrets: The trail of Jesuit missions and Cave Paintings. Visit the main mission sites, many of which are still standing today. The Cave Paintings of Baja California are a timeless account of exploration. Allow our certified guides to curate a day of discovery you won&rsquot forget.
- Fly to Loreto for a one-night stay
Visit a route of the Jesuit missions from south to north of the Baja Sur
Enjoy a cherished stay at San Ignacio in a beautiful boutique hotel
Take in the beautiful landscapes including the La Giganta mountain range
Journey on a 45-minute walk into the heart of the mountains to discover the cave paintings.
Enjoy traditional beef burritos, regional flavors, and cold drinks
Take part in the ultimate off-road experience and drive the Baja 100 like a pro through mountains, and along creeks, dunes, and amazing beaches. As a Solaz guest, you&rsquoll have access to instructions by personal coach, Mexican racing driver, and race car builder, Alex Rodriguez. Test your off-road skills on exciting desert trails created by Rodriguez, a multi-time competitor in the SCORE International Baja 1000: World Championship Off Road Racing.
- Race the Baja 100 in this once-in-a-lifetime experience
Take instruction and guidance from a professional Baja 1000 racer
Feel the adrenaline as a race competitor in professional race car
At sun set, energize and delight your senses with a private beach banquet featuring Chef&rsquos selection: prime quality beef cuts, and local wine and beer
- Private cooking lessons with Chef Silva
Harvest your own ingredients
Take home a recipe book
Savor Organic products and preserves
Sabor a Cabo welcomes Solaz guests to experience the very best in gastronomy and wine offered anywhere in all of Mexico. Memorable cuisine will be supplemented by the exquisite wine from the valleys of Mexico, including Coahuila Parras, St. Thomas, San Rafael, and the &ldquoNapa Valley of Mexico&rdquo Valle de Guadalupe. At the end, under the beautiful Cabo stars night, the entertainment begins.
- Enjoy a magical night under the stars with your friends
Delight your senses with the best culinary offerings of Cabo
Indulge in an international food and wine Festival with entertainment
VIP table for 10 and private luxury transportation
Ninety percent of all proceeds will benefit the Los Cabos Children&rsquos Foundation as well as the Cabo San Lucas and San Jose del Cabo Fire Departments and the Red Cross
Be our guest for an amazing evening under the stars in Tule&rsquos Canyon. Witness the Catrinas as they perform a special fusion of dance and music combining fire dance, circus and acrobatic dances with the traditional dances of the Catrinas as they provide a contemporary representation of the Day of the Dead. This debut performance is exclusively for our Solaz guests and is sure to be the event of the year.
- A soulful night under the desert stars
Catrinas &ldquoDay of the Dead in Mexico&rdquo or a theme of guests&rsquo choice
Savor the finest food and beverage in the desert
Be entertained by a thrilling show and/or music
Feeding Los Cabos Kids is an interdenominational ministry that exists provide food to hungry children in their local colonia. Through this unique program, you and your family are invited to give back the to children of Los Cabos.
- Outreach programs in Los Cabos, distributing bags of food and clothing at kitchen sites
Professional guide and private transportation
A journey to Mexico can be truly transformative. Allow us to arrange first-class medical and dental treatments with renowned, international board-certified plastic and bariatric surgeons. Your family will enjoy the beauty of Cabo while you will pamper yourself in a relaxed and peaceful ambiance. Return home anew.
- Certified surgeons
Private transportation for the whole family
Professional, trustworthy treatments in renowned hospitals
For the most captivating locale in which to ask the most sacred question, spend an unforgettably romantic night under the desert stars of El Tule&rsquos Canyon and make your intentions known. Amaze your soulmate with an intimate invitation to dinner and dancing with live music of your choice. During this unique proposal, the moment is capped with a fireworks display, &ldquoMarry Me,&rdquo above gorgeous natural scenery. This event is available exclusively for our Solaz guests and is sure to be one of the best nights of your life.
- A soulful night under the desert stars
The finest food and beverage in the desert
A thrilling show and/or music for entertainment
Fireworks display timed to your proposal
Your Artisan experience begins prior to your stay so he may get to know your passions and interests in order to curate your holiday. He will greet you at the airport and provide transportation to the resort, during which you will enjoy a guided tour of Los Cabos along the way. Upon arrival, unpacking of your luggage will be taken care of while you enjoy a tour of your accommodations, the resort and guest room facilities, and amenities. A selection of the services your Artisan can arrange includes light pressing of up to 2 items of clothing per day, shoe shine service, a welcome amenity on arrival, and daily replenished bottled water.
Artisans are pleased to accompany you on golf courses, fishing trips, and tours, and can make reservations to any attraction or restaurant during your stay. At your stay&rsquos conclusion, he will assist in packing and coordinating checkout as well as accompany you to the airport to assist in airline check-in. From arrival to departure, your artisan is at your disposal.
- Al Pairo features Baja California-inspired locavore seafood dishes with fresh, sustainable ingredients from the sea and designed to share. Taking full advantage of the resort&rsquos pristine beachfront location, skilled local fishermen deliver the day&rsquos catch to be vividly prepared and presented alongside organic and locally-sourced produce from Miraflores and Todos Santos organic farms nearby. Guests can savor a variety of original &ldquoboat to table&rdquo flavors from quintessential Los Cabos seafood menus, as well as a fish market and crudo bar, which change seasonally.
Slideshow: 5 Colorful Margarita Recipes From Los Cabos
Tequila is the national drink of Mexico, so it’s simply smart international diplomacy to make and share margaritas.
Naturally, many of Mexico’s best tequila sommeliers ply their trade at Baja California’s southernmost tip in Los Cabos where stunning Pacific Ocean sunsets demand a good drink in hand. Baja’s margarita recipes are endlessly creative, as with these colorful coolers.
For this week’s Cinco de Mayo celebration, five of the very best beach resorts in Los Cabos shared their special margarita specialties with The Daily Meal. Trying them at home is the next best thing to enjoying them where they were originally concocted.
6. Feel like a vintner at Grand Solmar
Visit Grand Solmar Land’s End Resort & Spa and get to learn about the rich history of wine and a basic introduction to winemaking and tasting with an experienced sommelier. During this three-hour experience, Grand Solmar’s sommelier walks participants through the process of wine elaboration and you can indulge in pressing wine grapes barefoot and learn about the wine racking and aging process. This one-of-a-kind experience is available for individuals, couples, small groups, basically anyone who wants to experience the complete winemaking process from grape to bottle. Additionally, a selection of six wines will be presented for tasting and paired with hor d’oeuvres.
Address: Av Solmar 1, Centro, 23450 Cabo San Lucas, B.C.S., Mexico
Website: Grand Solmar
If you want to go out and party, downtown Cabo San Lucas is place for you. You will find everything from crazy bars like El Squid Roe to swanky clubs like Pink Kitty. There are a few bars and clubs in San Jose del Cabo, but the majority are definitely in Cabo San Lucas.
On that note, the drinking age in Cabo is 18. However, few places will check your identification.
Most clubs and bars in Cabo close late- around 3 – 4 a.m. in the morning. Most restaurants in downtown Cabo stay open as late as midnight or even 2 a.m.
Most bars and clubs have Ladies Night. A lot of bars/clubs offer specials which range from no cover charge for women or even free drinks for ladies until midnight.
Sammy Hagar of Van Halen owns the Cabo Wabo Cantina, which has its line of Cabo Wabo Tequila. Hagar plays at the club each year at his “Birthday Bash.” At other times during the year, other bands provide live music at Cabo Wabo.
Cabo San Lucas is a popular celebrity hang out. Everyone from Jennifer Aniston, to George Clooney to Paris Hilton has been spotted in Cabo.
Food &amp Drink in Los Cabos and Baja California
Los Cabos and Baja are full of tourists, and where there are tourists, there are restaurants. And what restaurants: From the lowliest streetside taco stand to the swankiest seaside five-star, you're sure to eat like a king.
Because there are so many short- and long-term expatriates living in Baja, a parallel restaurant culture has grown up beside the preexisting Mexican one. It's easy to tell the difference. "Gringo" places are owned by, run by, or at least targeted to non-Mexicans, and tend to be more expensive, more decorated, and offer a more diverse and often more inventive, although less Mexican-style of cooking. They're also much more likely to tell you where they buy their ingredients, and put more stock in organic or naturally-prepared food. "Local" places are nearly all traditionally Mexican, in cuisine and preparation, with little tweaking of age-old recipes. They're cheaper and, some would argue, more authentic they're a place to connect with Baja's Mexican culture, and are often mouth-wateringly delicious, but they're not going to blow your socks off with creative cuisine. (The exception to this, as in many things, is Tijuana, where Mexican alta cocina is being invented and reinvented by Mexican chefs for cross-border audiences there are also a few similar places in Ensenada.)
Bridging the gulf, beloved by bajacalifornianos of all origins, taquerías are Mexican fast-food joints, where everything is made to order and the buzzwords are quick, greasy, and cheap. A taquería will serve anywhere from one type of taco to 20, but the basic model is a few slices of spiced cooked meat or vegetables on a tortilla, served on a plastic plate. Taco stands with a building and running water are thought to be more sanitary than those serving their treats on the street, with the added plus that you can wash your hands before you eat. For lunch, the main meal of the day, some restaurants offer a multicourse blue-plate special called comida corrida or menú del día. This is the least expensive way to get a full meal look out for these in simple local restaurants, in Baja often with palapa straw roofs.
The star of the region is its fresh and varied seafood. In many restaurants, palapas, and roadside stands throughout the peninsula, the very best meals are, simply, the catch of the day. In areas like La Paz and Loreto, it sometimes seems like everyone has a fishing boat, and the abundance of marlin, sea bass (corvina), and skate (raya) from the Pacific and snapper (huachinango), parrotfish (perico), and crab (jaiba) from the Sea of Cortez is itself a reason to visit.
Up and down the coasts in Baja Sur, you'll find small stands selling almejas, or clams -- a regional delicacy plucked right from the surrounding waters. Depending on where you are, the size and taste of the almejas may vary slightly, but the methods of preparation are generally the same. If you order them served raw, you will be presented with a smorgasbord of toppings including lime (squeeze it on the clam before you eat it if it moves, it's said, it's still alive and safe to eat), Worcestershire sauce, any number of tiny bottles of salsa, and salt. The relleno, or stuffed version, has been filled with cheese, butter, ham, jalapeños, and tomatoes, wrapped in tinfoil, and baked in an oven or over an open fire.
Baja's influx of culinary influences is not a recent phenomenon, and by no means limited to North America. According to Edith Jiménez-Smith, the namesake of Edith's Restaurant in Cabo San Lucas, Baja's current culinary landscape began to take shape in the late 17th century with the arrival of the Jesuit missionaries. On her website, www.edithscabo.com, she writes: "Spanish missionaries, English pirates, French miners, Italian vintners, Chinese merchants, Japanese fishermen, American mariners, Canadian developers, up to the current tourists . . . all have left, some more and some less, a token of their tastes in food and certain peculiar ways of preparing it." As a result of this cultural mix, you can find Chinese food in La Paz, world-class sushi restaurants along the Cabo San Lucas-San José del Cabo corridor, and dedicated French chefs in Ensenada. Just because there are no beans, rice, or spicy salsa involved, doesn't mean it's not authentic.
In this guide, we've grouped restaurants and other eateries into categories based on price. We're comparing main course prices, or the equivalent cost of a full meal without drinks in places that don't serve main courses. Expect beverage prices to vary accordingly.
A Guide to Restaurant Pricing in Los Cabos & Baja (Main Course Prices, in Pesos)
Very Expensive 200.00 and up
Inexpensive 80.00 and below
Authentic Mexican food has little to do with its U.S. namesake it's fresher, more diverse, and healthier, going light on the cheese and the cream. It's based on a few traditional ingredients, which haven't changed since before the Spanish touched down: beans, corn, squash, tomatoes, and onions.
Mexican food usually isn't spicy-hot when it arrives at the table (though many dishes have a certain amount of piquancy, and some home cooking can be very spicy, depending on a family's or chef's tastes). Chiles and sauces add heat and flavor after the food is served you'll never see a table in Mexico without one or both of these condiments. If you're concerned about eating fresh sauces, ask for a bottle.
For more information on Baja's cuisine and menu terminology,
Tortillas -- Traditionally, Mexican tortillas are made from corn, but in Baja, you'll often find flour tortillas, which consist of lard, wheat flour, salt, and water. When the Spaniards tried to imitate traditional corn tortillas with flour imported from the Old World, the humid conditions in southern and central Mexico ruined the dough. They had more success in hotter, drier conditions in northern states like Sonora, Chihuahua, and Baja California, and over time, their popularity spread north. Today, virtually all the tortillas you'll find in supermarkets north of the border are made of flour. However, the traditional corn tortilla, made from corn that's been cooked in water and lime, then ground into masa (a grainy dough), patted and pressed into thin cakes, and cooked on a hot griddle known as a comal, remains king in most of Mexico. You can still find corn tortillas in Baja -- just ask.
Enchiladas -- The original name for this dish would have been tortilla enchilada, which means a tortilla dipped in a chile sauce. In like manner, there's the entomatada (tortilla dipped in a tomato sauce) and the enfrijolada (in a bean sauce). The enchilada began as a very simple dish: A tortilla is dipped in very hot oil and then into chile sauce (usually with ancho chile), then quickly folded or rolled on a plate and sprinkled with chopped onions and a little queso cotija (crumbly white cheese) and served with potatoes and carrots. You can get this basic enchilada in food stands across the country. In restaurants you get the more elaborate enchilada, with different fillings of cheese, chicken, pork, or even seafood, and sometimes prepared as a casserole.
Tacos -- A taco is anything folded or rolled into a tortilla, and sometimes a double tortilla. The tortilla can be served either soft or fried. A classic taco consists of a bit of grilled, spiced meat on a corn tortilla, served DIY with hot sauce, onions, and cilantro. Flautas and quesadillas are species of tacos, too. The taco is Mexico's quintessential fast food, and the taco stand (taquería) is ubiquitous all over Baja.
Chiles -- There are many kinds of hot peppers, and Mexicans call each of them by one name when they're fresh and another when they're dried. Some are blazing hot with little flavor some are mild but have a rich, complex flavor. They can be pickled, smoked, stuffed, or stewed.
All over Baja, you'll find shops selling licuados -- excellent and refreshing juices and smoothies made from every imaginable kind of tropical fruit. Aguas frescas -- water flavored with hibiscus, melon, tamarind, or lime -- are Mexico's answer to soft drinks. If you ask for "agua" and the response is "What kind?," you're in for a treat.
Mexico has a proud and successful beer-brewing tradition that goes back to the European immigrants who arrived in the early 1800s. Baja's conventional beers are Tecate and Pacífico, available everywhere and roughly similar in flavor and quality. But it doesn't stop there. A trip to Tijuana wouldn't be complete without a trip to the Tijuana Brewery, where master brewers use techniques picked up in the Czech Republic. In San José del Cabo, microbrew lovers now have a home at Baja Brewing Company, a joint run by a group of gringo friends who couldn't face another Corona.
Baja's wine industry is small but growing, a labor of love for the winegrowers of the Valle de Guadalupe, near Ensenada. Some of the best labels are Monte Xanic and Bibayoff L.A. Cetto produces inexpensive, drinkable whites and reds.
Tequila is the heady result of fermenting the hearts of the blue agave plant, a species of agave that grows in and around the area of Tequila, in the state of Jalisco. It's something of a national pastime in Mexico, and Baja is no exception -- but beware of the bad stuff, which will leave you feeling awful for days, possibly years to come. The best tequilas are labeled 100% agave, which means that they were made with a set minimum of sugar to prime the fermentation process. These tequilas come in three categories based on how they were stored: blanco, reposado, and añejo. Blanco is white tequila aged very little, usually in steel vats. Reposado (reposed) is aged in wooden casks for between 2 months and a year, and añejo (aged) has been stored in oak barrels for at least a year. Leave the José Cuervo to the frat boys and try a Herradura or Cazadores for a taste of the real thing. ¡Salud!
On The Rocks -- While ice in Mexico used to be a game of digestive Russian roulette, nowadays nearly everyone buys purified ice to cool their drinks. You can spot machine-made ice for its cylindrical block shape with a hole in the center. You don't need to avoid ice in hotels or restaurants at market stalls or street vendors, just ask.
Baja Love Potion -- Where do the spring breakers at Cabo Wabo get that lovin' feeling? As if the sunsets weren't enough, Baja boasts its own native-grown aphrodisiac: Damiana, a liqueur made from the leaves and stems of the Damiana plant. Sold in a babe-shaped bottle that drives the point home, Damiana has a sweet, honey-like flavor and can be served straight up or mixed in with a margarita.
Morning -- The morning meal, known as el desayuno, runs the gamut from coffee and sweet bread to a substantial home run of eggs, beans, tortillas, bread, fruit, juice, and maybe even pozole soup or tacos. It can be eaten early or late and is always a sure bet in Mexico. In Baja, U.S.-style pancakes are widely available, served with butter and sugar syrup or honey. Don't miss out on succulent, ripe tropical fruit, and of course you can't go wrong with Mexican egg dishes.
Midafternoon -- The main meal of the day, known as la comida (or almuerzo), is eaten between 2 and 4pm. Some stores and businesses still close for the meal so people can eat at home with their families, but in places like Los Cabos, where tourists are king, the traditional comida may be cut short. The first course is the sopa, which can be either soup (caldo) or rice (sopa de arroz) or both then comes the main course, usually a meat or fish dish prepared in some kind of sauce and served with beans at the end comes a token, small dessert.
Evening -- Between 8 and 10pm, most Mexicans have a light meal, la cena. If eaten at home, it is something like a sandwich, bread and jam, or perhaps a couple of tacos made from some of the day's leftovers. At restaurants, the most common thing to eat is antojitos (literally, "little cravings"), a general label for light fare. Antojitos include tostadas, tamales, tacos, and simple enchiladas, and are big hits with travelers. Large restaurants offer complete meals as well. In Baja, popular antojitos include menudo (a thick soup of cows' feet and stomachs, seasoned with chiles, oregano, and chopped onion), huaraches (a flat, thick oval-shaped tortilla, topped with fried meat and chiles), and chalupas (a crisp whole tortilla, topped with beans, meat, and other toppings).
At a sit-down restaurant, it's considered polite service to clear plates, glasses, and bottles from the table the very instant you're finished with them, and sometimes before. Waiters will ask "puedo retirar?" a polite "todavìa no" will send them packing.
In Mexico, you need to ask for your check it is generally considered inhospitable to present a check to someone who hasn't requested it. If you're in a hurry to get somewhere, ask for the check when your food arrives. To summon the waiter, wave or raise your hand, but don't motion with your index finger, which is a demeaning gesture that may even cause the waiter to ignore you. Or if it's the check you want, you can motion to the waiter from across the room using the universal pretend-you're-writing gesture.
Tip 10% to 15% in restaurants, not at all in taquerías. Many restaurants in Baja include a service charge or automatic tip -- check your bill.
comida -- Main meal of the day, taken in the afternoon.
botana -- A small serving of food that accompanies a beer or drink, usually served free of charge.
sopa -- Soup course. (Not necessarily a soup -- it can be a dish of rice or noodles, called sopa seca [dry soup].)
plato fuerte -- Main course.
comida corrida -- Inexpensive daily special usually consisting of three courses.
menú del día -- Same as comida corrida.
término un cuarto -- Rare, literally means one-fourth.
término medio -- Medium rare, one-half.
término tres cuartos -- Medium, three-fourths.
bien cocido -- Well-done.
Note: Keep in mind, when ordering a steak, that medio does not mean "medium."
fonda -- Strictly speaking, a food stall in the market or street, but now used in a loose or nostalgic sense to designate an informal restaurant.
achiote -- Small red seed of the annatto tree.
achiote preparado -- A Yucatecan-prepared paste made of ground achiote, wheat and corn flour, cumin, cinnamon, salt, onion, garlic, and oregano.
agua fresca -- Fruit-flavored water, usually watermelon, cantaloupe, chia seed with lemon, hibiscus flower, rice, or ground melon-seed mixture.
ajillo -- Garlic sauce, often served with fish in Baja a variety is mojo de ajo.
antojito -- Typical Mexican supper foods usually made with masa or tortillas and having a filling or topping such as sausage, cheese, beans, and onions includes such things as tacos, tostadas, sopes, and garnachas. Often served as appetizers or snacks.
atole -- A thick, lightly sweet, hot drink made with finely ground corn and usually flavored with vanilla, pecan, strawberry, pineapple, lemon, or chocolate.
botana -- An appetizer.
buñuelos -- Round, thin, deep-fried crispy fritters dipped in sugar.
burrito -- A rolled flour tortilla filled with beans and sometimes meat or eggs, served with table salsas, onion, and chiles. Much smaller than its U.S. counterpart!
callos -- Scallops, sometimes found alongside almejas and ceviche at Baja mariscos stands.
camarones -- Shrimp, served in tacos or by themselves.
carnitas -- Pork deep-cooked (not fried) in lard and then simmered and served with corn tortillas for tacos.
ceviche -- Fresh raw seafood marinated in fresh lime juice and garnished with chopped tomatoes, onions, chiles, and sometimes cilantro. Often served with tortilla chips (totopos).
chayote -- A vegetable pear or mirliton, a type of spiny squash boiled and served as an accompaniment to meat dishes or to flavor soups and broths.
chilaquiles -- A favorite Mexican breakfast dish of tortilla chips cooked in salsa verde or salsa roja, topped with sour cream and accompanied by chicken, beef, or eggs, and a side of beans.
chiles en nogada -- Poblano peppers stuffed with a mixture of ground pork and beef, spices, fruit, raisins, and almonds. They're traditionally served cool or at room temperature, covered in walnut-cream sauce, and sprinkled with pomegranate seeds. Because this dish highlights the colors of the Mexican flag -- red, white, and green -- chiles en nogada are Mexico's official Independence Day dish.
chiles rellenos -- Usually poblano peppers stuffed with cheese, potatoes, or spicy ground meat with raisins, rolled in a batter, and fried.
churro -- Tube-shaped, breadlike fritter, dipped in sugar and sometimes filled with cajeta (goat-milk-based caramel) or chocolate.
cochinita pibil -- Pork wrapped in banana leaves, pit-baked in a pibil sauce of achiote, sour orange, and spices most common in the Yucatán.
damiana -- The small yellow flower, indigenous to Baja, known for its aphrodisiacal, fertility-enhancing properties. Liqueur of the same name, made from the blossoms, is served on ice after dinner or as a secret ingredient in margaritas.
enchilada -- A lightly fried tortilla dipped in sauce, usually filled with chicken or white cheese, sometimes topped with mole (enchiladas rojas or de mole) tomato sauce and sour cream (enchiladas suizas -- Swiss enchiladas) covered in a green sauce (enchiladas verdes) or topped with onions, sour cream, and guacamole (enchiladas potosinas).
empanadas -- Fried or baked dough packets stuffed with a variety of fillings, from fish or meat to chocolate.
frijoles refritos -- Boiled pinto beans, mashed and cooked with lard.
garnachas -- A thickish small circle of fried masa with pinched sides, topped with pork or chicken, onions, and avocado, or sometimes chopped potatoes and tomatoes.
gorditas -- Thick, fried corn tortillas, slit and stuffed with choice of cheese, beans, beef, or chicken, with or without lettuce, tomato, and onion garnish.
horchata -- Refreshing lightly sweetened drink made of ground rice or melon seeds, ground almonds, and cinnamon.
huachinango -- Red snapper, often served whole, head-on, and accompanied by rice and vegetables.
huevos mexicanos -- Scrambled eggs with chopped onions, hot green peppers, and tomatoes.
huitlacoche -- Sometimes spelled "cuitlacoche." A mushroom-flavored black fungus that appears on corn in the rainy season considered a delicacy.
langosta -- Pacific spiny lobster, served in Puerto Nuevo with beans and tortillas
limonada -- Refreshing made-to-order drink of bottled water and lime juice its cousin naranjada, with orange juice, is also widely available.
machaca -- Dried, spiced, shredded beef, often served in tacos or burritos. Very popular in Baja.
manchamantel -- Translated, means "tablecloth stainer." It's a stew of chicken or pork with chiles, tomatoes, pineapple, bananas, and jicama.
masa -- Ground corn soaked in lime, it's the basis for tamales, corn tortillas, and soups.
mojarra -- Tilapia, usually served as a filet in sauces including ajillo and Veracruzana, baked with tomatoes and onions.
pan de muerto -- Sweet bread made around the Days of the Dead (Nov 1-2) in the form of mummies or dolls, or round with bone designs.
pan dulce -- Lightly sweetened bread in many configurations, usually served at breakfast or bought in any bakery.
papadzules -- Tortillas stuffed with hard-boiled eggs and seeds (pumpkin or sunflower) in a tomato sauce.
pibil -- Pit-baked pork or chicken in a sauce of tomato, onion, mild red pepper, cilantro, and vinegar.
pipián -- A sauce made with ground pumpkinseeds, nuts, and mild peppers.
pozole -- A pre-Columbian-era soup made of hominy, meat, chile, and other seasonings. Often served for breakfast with garnishes ranging from cilantro to radishes.
pulque -- A drink made of fermented juice of the maguey plant.
pulpo -- Octopus, often served in a stew.
quesadilla -- Corn or flour tortillas stuffed with melted white cheese and lightly fried.
queso relleno -- Translated as "stuffed cheese," this dish consists of a mild yellow cheese stuffed with minced meat and spices it's a Yucatecan specialty.
rompope -- Delicious Mexican eggnog, invented in Puebla, made with eggs, vanilla, sugar, and rum.
salsa verde -- An uncooked sauce using the green tomatillo puréed with spicy or mild hot peppers, onions, garlic, and cilantro.
sopa de flor de calabaza -- A soup made of chopped squash or pumpkin blossoms.
sopa de lima -- A tangy soup made with chicken broth and accented with fresh lime.
sopa de tortilla -- A traditional chicken broth-based soup, seasoned with chiles, tomatoes, onion, and garlic, served with crispy fried strips of corn tortillas. Also called sopa azteca.
sope -- Pronounced "soh-peh." An antojito similar to a garnacha but spread with refried beans and topped with crumbled cheese and onions.
tacos al pastor -- Thin slices of flavored pork roasted on a revolving cylinder dripping with onion slices and the juice of fresh pineapple slices. Served in small corn tortillas, it's topped with chopped onion and cilantro.
tamal -- Often incorrectly called a tamale (tamal is singular tamales is plural), this dish consists of a meat or sweet filling rolled with fresh masa wrapped in a corn husk or banana leaf and steamed.
tequila -- Distilled alcohol produced from the A. tequilana species of agave (known as Blue Weber agave) in and around the area of Tequila, in the state of Jalisco. Mezcal, by contrast, comes from various parts of Mexico and from different varieties of agave and is considered less sophisticated than tequila (and more easily detected on the drinker's breath).
tomatillo -- Small, tart green tomatoes that come wrapped in delicate, sticky husks. The base for most green salsas, and also used fresh in some salads.
torta -- A sandwich, usually on bolillo bread, typically with sliced avocado, onions, tomatoes, and a choice of meat and often cheese.
tostada -- Large, crispy flavored corn tortilla topped with chopped seafood, tomatoes, and avocado.
totopos -- Fried tortilla chips.
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
Celebrating Cinco de Mayo with Mexico’s Best Margarita Recipes
It’s Cinco de Mayo, which means margarita consumption worldwide will be at an all-time high. In honor of the high holy fiesta, we reached out to a few of our favorite hotels in Mexico to get some creative recipes. From the beaches of the Mayan Riviera to the urban jungle of Mexico City, here are some new takes on the classic. The only thing left for you to decide: salted rim or plain? ¡Salud!
Rosewood Mayakoba, Riviera Maya
The Garden Margarita at Rosewood Mayakoba. (Photo: Rosewood Mayakoba)
On a mile-long white-sand beach just north of Playa Del Carmen, Rosewood Mayakoba is becoming a foodie destination thanks to its new outdoor dining concept, La Ceiba Kitchen & Garden, set up several nights a week at a rustic-chic picnic table in the resort’s garden. The restaurant’s Garden Mixologist gave us the recipe for his highly addictive margarita.
1.5 oz Clase Azul Tequila infused with lemongrass
1 oz fresh lime juice
¾ oz Cointreau
¾ ounce agave nectar
On the rocks: Pour all ingredients in a shaker and add enough ice to reach ¾ of the shaker. Shake well and serve in a rocks glass with chili powder and/or salt on the rim, and decorate with a slice of lime.
Frozen: Pour all the ingredients in a blender and add approximately 8 ounces of ice cubes. Blend until frozen. Serve in a margarita glass with chili powder and/or salt on the rim and decorate with a slice of lime.
One&Only Palmilla, Cabo San Lucas
The margarita offerings at One&Only Palmilla (Photo: One&Only Palmilla)
On the shores of the Baja Peninsula, the glamorous One&Only Palmilla just reopened after last fall’s devastating hurricane. In honor of the opening, the resort has three new margarita recipes, including a version with mezcal and a virgin option. Our favorite is the cucumber guava margarita.
Cucumber Guava Margarita
2 oz tequila
1 oz triple sec
1 slice cucumber
1 large guava (or 5 small guavas)
¾ oz lime juice
¾ oz simple syrup
Instructions: Place ingredients in a blender, top with ice, and blend. Garnish with a rosemary sprig.
Zamas’s Rosa Espinosa margarita (Photo: Zamas Hotel)
The boho-chic Zamas, a resort split between the white-sand beach and the jungle of Tulum, hosts a bartender series for visiting mixologists. And these seriously delicious margaritas really help keep guests coming back to this effortlessly stylish little spot.
Rosa Espinosa Margarita
¾ oz Don Julio Reposado infused with habanero chile (3-4 sliced chiles in the bottle for 1-4 hours gives optimal spice)
¾ oz Don Julio Reposado (no habanero)
¾ oz Controy
¼ oz fresh-squeezed lime juice
¾ oz watermelon purée
Instructions: Dip glass in grenadine (for color) with a sugar-salt rim. Pour ingredients over ice and stir.
Grand Solmar Land’s End Resort & Spa Cabo San Lucas
Grand Solmar’s version. (Photo: Grand Solmar)
Grand Solmar Land’s End Resort combines the best of both worlds: set along the private white sand beaches just a 10-minute walk from downtown Cabo San Lucas.
La Vida Verde or “Green Life” Margarita
1 serrano chile, sliced
1 oz triple sec
2 oz Mango Perfect Purée
¾ oz lime juice
¾ oz simple syrup
Instructions: Can be served on the rocks or frozen (just add everything to the blender), though both methods are garnished with a slice of lemon and a coriander branch.
Nizuc Resort + Spa, Cancun
Nizuc Resort + Spa’s Margarita Nizuc. (Photo: Nizuc Resort + Spa)
Nizuc Resort + Spa, located just outside of Cancun on the secluded shores of Punta Nizuc, elevates the usual tequila game with a sophisticated interpretation of the beloved cocktail. At the two-story Bar Akan, overlooking the turquoise sea, guests can enjoy the signature Nizuc Margarita, which offers a refreshing twist, infused with cucumber and dill.
1.5 oz silver tequila
½ oz fresh lime juice
½ oz triple sec
125 grams cucumber
10 grams dill
Las Alcobas, Mexico City
The Margarita Ensenada at Las Alcobas (Photo: Las Alcobas)
Las Alcobas, a high-design boutique hotel in Mexico City’s posh Polanco neighborhood, serves its version with a foam topping.
2 oz Don Julio 70
1 oz triple sec
1 oz lemon juice)
1 oz simple Syrup)
2 oz sea salt foam
2 grams sugar
6 oz water
2 grams sea salt from Colima, Mexico
Instructions: Blend with a hand blender and scoop out with a slotted spoon. Mix all and shake with ice. Strain into the glass. Top with foam. Garnish with lime zest.
The Punta Mita Orange and Hibiscus Margarita (Photo: St. Regis Punta Mita)
On the Pacific Coast of Mexico along the Riviera Nayarit, the St. Regis Punta Mita Resort is known for its fleet of butlers, who are there to cater to your every whim. We bet they’d even come to your house to whip up one of the resort’s signature orange and hibiscus margaritas, if you asked.
Punta Mita Orange and Hibiscus Margarita
2 oz Tequila Patron Silver
1 oz Cointreau
1 oz fresh orange juice
1 oz hibiscus water
Instructions: Squeeze half a lime into your favorite shaker. Add ice, ingredients, and shake. Pour into a tumbler glass. Add a citrus twist and garnish.
Esperanza Resort, Cabo San Lucas
Esperanza Resort’s Cabo Green Margarita (Photo: Esperanza Resort)
Part of the California-based Auberge Resorts Collection, Esperanza Resort — overlooking the Sea of Cortez — brings that healthy green California vibe to its margarita.
Cabo Green Margarita
2 oz silver tequila (100 percent blue agave)
1 oz pineapple juice
4 slices cucumber
1.5 slices cucumber for decoration
7 leaves fresh cilantro
½ oz freshly squeezed lime
½ oz agave honey or simple syrup
1 teaspoon “Tajin” (a seasoning made with chili pepper, lime and salt powder)
Instructions: Put the 4 slices of cucumber, the leaves of cilantro, and the tequila in a shaker, mashed with a pestle and strain it. Add the rest of ingredients in the shaker (except the “Tajin” powder), fill the shaker with ice, and shake it for 10 seconds serve it in margarita or whisky glass rimmed with “Tajin.” If you prefer to have your Cabo Green Margarita frozen, add all the ingredients (except the “Tajin” powder) into a blender.
El Dorado Royale, A Spa Resort, by Karisma, Riviera Maya
El Dorado Royale’s Mayan Margarita. (Photo: El Dorado Royale, A Spa Resort, by Karisma)
The Mayan Margarita — served at El Dorado Royale, A Spa Resort, by Karisma, a beachfront hotel on the Mayan Riviera — is the perfect combination of smoky, sweet, and sour.
1 oz Xtabentun, a liquor made in the Riviera Maya region from honey produced by local bees
1.5 oz mezcal
1 oz lime juice
1 oz orange juice
1 oz Grand Marnier
1 oz simple syrup
Instructions: Blend ingredients together with 100 grams of ice.
Four Seasons Punta Mita
Margarita Aguachile at the Four Seasons Resort Punta Mita. (Photo: Four Seasons Resort Punta Mita)
Four Seasons Resort Punta Mita’s resident tequila master Alfredo Sanchez shares his famed Margarita Aguachile recipe. Simple and spicy — with just the right amount of heat — it’s the perfect cocktail to toast the holiday.
1.5 oz Don Julio tequila reposado
1 oz Cointreau
2 oz jalapeño syrup (see recipe below)
Dash lime juice
Cilantro salt (or substitute coarse sea salt)
Instructions: Rim a margarita glass with cilantro salt. Add all ingredients into a cocktail shaker with ice and shake. Pour contents into the margarita glass and garnish with a caramelized jalapeño.
1 English cucumber
40 grams cilantro
10 oz fresh-squeezed lime juice
20 oz simple syrup (combine 2.5 cups water with 2.5 cups sugar and heat until sugar is dissolved, then cool)
Instructions: Add all the ingredients in the blender and blend until you get a liquid consistency.
Secrets the Vine Cancun
The Vine Garita at Secrets the Vine Cancun. (Photo: Secrets the Vine Cancun)
Ariel Morales, sommelier at the all-inclusive Secrets the Vine Cancun, set on a powder-white beach, gives the margarita a sweet twist with an unexpected ingredient: honey.
The Vine Garita
1.5 oz tequila
1 oz Grand Marnier
2 oz lime juice
1 oz orange juice
¾ oz honey
Instructions: Mix the ingredients in a martini glass with ice and serve in a cold martini glass with salt on the rim.
WATCH: How to P*ss Off the Locals in Mexico
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