SAN JOSé DEL CABO |
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images: Velas Resorts; alamy |
Clockwise from left: Cooking class at Grand Velas Los Cabos; Los Cabos beach; panoramic view of Grand Velas Los Cabos resort Previous pages, clockwise from top left: Shops in San José del Cabo; aerial view of El Arco of Cabo San Lucas; Parroquia San José church; inside Frida restaurant; a dish of kabocha, comté and jícama( Mexican turnip) with truffles at Cocina de Autor; sunrise yoga at Grand Velas Los Cabos resort; the resort spa; inpool bar at Grand Velas Los Cabos resort; fresh shrimp at Cocina de Autor; aerial view of the beach in San José del Cabo; local mural |
and tropical fruit and a goldenyellow hue.
Next is an aguachile, a variant of ceviche made without the lengthy marination process. Cabrilla fish— typically caught just offshore— is cured with lime juice along with cucumber, serrano peppers, cilantro and red onion. The refreshing citrus-based dish is paired with a pale-yellow sauvignon blanc by Baja California Norte, a family-owned vineyard in the Guadalupe Valley.
Up last is a spiny lobster ceviche. Chunks of firm, sweet lobster flesh are poached in a pico de gallo( salsa) of locally grown mango with star anise. The wine pairing is Monte Xanic sauvignon blanc, wellrounded with hints of white flowers and apples. Later on, take a dip and place an order at
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the swim-up bar for an Avo- Colada— Piña Colada with an avocado puree. Retire to your sunlounger and relax as you gaze out to the horizon beyond the infinity pool. Then, walk along the beach, marvelling at the powerful, pounding waves before dressing for dinner.
EVENING For your evening meal, head to Frida, a dining room dedicated to Frida Kahlo. Start with the duck confit tamales, from the Tribute to Corn section of the menu. Slow-cooked duck is wrapped in a velvety coat of huitlacoche— a mushroomlike fungus that grows on corn and considered a delicacy akin to truffles— into square bites accented with a bright green mole sauce, thickened with ground sunflower seeds.
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Follow with the traditional tortilla soup, seasoned with dried pasilla chilis and creamy avocados, and poured tableside. A fresh red snapper entree pops with flavour, thanks to a duo of supporting sauces accented with tomatillo and morita chilis. For dessert, it’ s hard to choose between the churros and the chocolate mousse, so order both. The cacao-flavoured mousse with rich mole, topped with a whimsical fried cricket is a nod to ancient Oaxacan cuisine.
Every Thursday night from November to June, there’ s an Art Walk in downtown San José del Cabo. The streets are teeming with vendors and food trucks. Galleries stay open late and often host special exhibitions and artist talks. Stop off at Galeria de Ida Victoria for a broad variety of displays.
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summer 2026 • 21 |