We don't like hangovers and the crap tequila they served was trash. I wasn't expecting 1942, but Blanco or Reposado is reasonable, but nope, we had to buy our own bottle and fill our own margaritas. For this reason alone, I will never come back to this resort. They DO NOT offer top shelf tequila in the all-inclusive.we have been to many resorts and have NEVER had to pay extra for Don Julio. They might have Tecate light one minute, then only offer Coors light within 10 minutes. Refrigerator doesn't get cold enough in room.īeer options are hit and miss throughout the property. Rooms are nicely appointed, but the AC doesn't seem to work great.
The chef (Charlie) was awesome and he cooked everything to perfection, highly recommended. Leo and Ruben took very good care us.Īsian restaurant (Himitsu) was the highlight of our food experience. Rendezvous bar staff were great, Carlos took great care of us. They tried to upsell us, but we politely declined and it was no problem.
This review covers the good and bad, and with that said, we will never be back to resort again.
SECRETS CABO YELP FULL
Resort was full and weather was hot and humid. He is a regular contributor to Eater and Eater LA.We were here during the week of 4th of July. īill Esparza is a James Beard award-winning freelance food and travel writer whose work has appeared in the Los Angeles Times, Roads & Kingdoms, Food & Wine, Los Angeles Magazine, CNN Parts Unknown, and GQ Mexico. $$$$ = More than 1,500 pesos ($75 USD and up)įor updated information on coronavirus cases in Mexico, please visit mx. $ = Less than 200 pesos (Less than $10 USD) For updated information on coronavirus cases and travel restrictions, please visit the U.S. Check with each restaurant for up-to-date information on dining offerings. Studies indicate a lower exposure risk to COVID-19 outdoors, but the level of risk is contingent on social distancing and other safety guidelines. Note: The inclusion of restaurants offering dine-in service should not be taken as an endorsement for dining inside. The growth of hotels and restaurants over the past few years has positioned the area for a rebound, and as the tourist season approaches, things are as busy as ever, even with mask mandates and temperature checks still in place at restaurants.
The losses of Corazón de Tierra, Origen, Traslomita, and El Pinar de Tres Mujeres were blows to the area, but the majority of restaurants have remained strong. Two decades after that transformation began, here are the essential places to eat in Valle de Guadalupe.ĭue to early, proactive safety measures and the widespread availability of outdoor dining in Mexico’s wine valley, Valle de Guadalupe was relatively well positioned to weather the COVID-19 pandemic. Those wineries are producing world-class wines to pair with sea urchin, abalone, Pismo clams, yellowtail, and geoduck, and everyone cooks with their own olive oil. Local specialties like grilled quail, roasted pig, oven-roasted lamb, fresh-shucked oysters, and the ubiquitous fish of the day provide plenty of material for Valle de Guadalupe chefs, while the luxury seafood industry and restaurant gardens offer a wealth of ingredients. The wine, along with Baja seafood and produce, has also attracted the best chefs in Mexico, who cook on Santa Maria grills, in cajas chinas, and in wood-fired clay ovens. Today the area is home to well over 100 wineries and has become a favorite travel destination for people from both sides of the border.
Meanwhile, the architects Alejandro D’Acosta and Claudia Turrent dreamed up distinctive, modern, recycled designs for wineries like Casa de Piedra, Vena Cava, Bruma, and Paralelo. In summer, especially during the annual Vendimias wine harvest festival, chefs brought out the campestres (country grills) to carry on the open-flame cooking traditions forged in northern Mexico in the aboriginal fires of the Kumiai.īut romantics like chef Jair Téllez (of Laja) and oenologist Hugo d’Acosta (of wineries like Casa de Piedra, Paralelo, and La Escuelita) conceived of something more for the region: garden-to-table, wine-driven, world-renowned kitchens. The Wednesday farmers market at Rancho El Mogor featured a half dozen baskets of produce and a gentleman selling the pizzas he cooked in a clay oven. In the early 2000s, Mexico’s wine country was a charming destination for huevos rancheros, the odd Moroccan-Mexican restaurant, Molokan museums, a couple of nice bed-and-breakfasts, and a handful of boutique wineries.
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