Hacienda del Mar, Los Cabos, Mexico

Story by Richard Carroll. Photography by Halina Kubalski.

Lift A Fork

The Sea of Cortez sparkled like a blanket of dazzling diamonds, while a soft and cooling breeze ruffled the towering palms and gently moved through the massive, beachfront Hacienda Del Mar Los Cabos, filling the air with freshness and tranquility. The setting was serene and peaceful, with the sun slowly dipping below the horizon, leaving a breathtaking blaze of pastel hues that bathed the sails of a yacht tilting to port. There is an easygoing rhythm to the resort, perhaps dictated by the cadence of the sea, the echo of waves sweeping onto deep, soft sand, and a welcoming staff, attentive and professional, and with a smile on their lips.

The 11-acre resort, at the tip of Baja Sur, 1,000 road miles from the San Diego, U.S. border, opened in 2014 with 270 guest rooms and suites and is located on the celebrated 20-mile-long Los Cabos Tourist Corrido that separates San Jose del Cabo and Cabo San Lucas. On this stretch of roadway overlooking the mighty Pacific Ocean and the historic Sea of Cortez, a favorite of tattered pirates who would sail in for lifesaving fresh water, are a collection of some of the finest beachfront resorts in the world, as well as eight stunning golf courses, and the award-winning Hacienda del Mar, a proud entry in this elite collection.

The spacious resort is designed so guests are never rubbing elbows, even with its five pools, a full-service spa, a large fitness center, a kids club, an embracing, consecrated chapel ideal for weddings of all religions, a convention center, and for returning guests, a Private Club. All of this is set within a framework of sustainability at its finest. However, the core of the expansive Hacienda del Mar is romance and camaraderie, an enthusiastic abrazo under a deep blue sky, and the ever-changing Sea of Cortez. It’s that kind of place. Upon entering the resort, the stunning Plazuela offers a vibrant showcase of “authentic Mexico,” with its artistic décor, vibrant tiles, meticulous landscaping, and exquisite Mexican craftsmanship. But most striking is the cuisine, which truly captures the essence of the country.

Master Chef, Jose Lazcarro

Highly acclaimed Master Chef José Lazcarro, 39, has earned international recognition and numerous prestigious awards. He oversees seven of the resort’s dining venues and with his expert touch, the Mexican flag is flying high. He was born and raised in Puebla, a city with an outstanding dining reputation and the home of Mole, a treasured Mexico creation. Lazcarro traveled the world gathering menu ideas and has created an elevated dining experience for the Hacienda Del Cabo guests, preparing modern Mexican and International cuisine. With incredible lineage and a caring family, including four sisters, a grandfather who ignited his passion at age six for cooking, and a father who owned Puebla’s La Noria where Lazcarro furthered his skills. Lazcarro attended university in Puebla, and the Culinary Institute of America. He has honed his skills at some of the finest restaurants in Mazatlán and further refined his craft with two years in Paris, eight months in Barcelona, and at the elegant Little Nell Hotel in Aspen, Colorado. A highlight of his career was being selected by the Mexican Embassy to represent the country on a culinary promotion to South Korea and Hong Kong.

He said, “Cuisine is an art. With a staff of 110, I work 10 to 13 hours a day and you never stop learning. I’ve traveled much of the world and lived in Canada, but the challenge for me is to present authentic Mexican cuisine, which varies from region to region. The seafood, of course, is local. The shrimp comes from Mazatlán, and the vegetables and fruit are sourced from the heart of the country,” he said. Smiling, he added, “What truly supports me in my work here at the Hacienda is that I’m deeply in love with a wonderful woman. We’ve been together for eight years and married for one. We live nearby, and I’m a lucky guy.”

The Pitahayas Wine Cellar

Pitahayas Restaurant was previously on the Tourist Corridor before the resort was constructed. The resort kept the name alive with a new beginning and with Master Chef Lazcarro at the helm. The Pitahayas wine cellar, Casa de Santiago, has seating for seven at a round table with comfortable leather chairs, subtle lighting and formal service which sets the mood for a romantic evening. Chef Lazcarro arrived at the table with hot bread straight from the oven in a wooden box, warm melted house butter and large shrimp in a light batter bathed in a pungent pesto dressing. Fresh heirloom tomato salad and lightly grilled oysters trimmed with candied garlic butter, yuzu, Parmesan cheese crumble and a sprinkle of chives, were also served. Additionally, a delightful Shrimp Tempura was prepared with a spicy peanut and tamarind sauce and a touch of ginger. A surprise was the Duck confit gordita bathed in succulent Oaxacan black mole and a flavorful Goatfish in a tangy chili and ginger mix that fell off the fork, leaving a savory lingering sensation. A colorful dessert tray with coconut passion fruit, strawberry tartar, creamy chocolate, and corn cake were all a perfect marriage with the bold and structured 2023 Casa Magoni Cabernet from Valle de Guadalupe in Northern Baja.

Tomates Buffet Breakfast

On an early morning from the room’s balcony, countless scores of puffy wind-blown clouds covered the resort and sea with a patch of blue hovering on the horizon. The rhythm of the day was set by the swirling whispers of the waves, yet it posed no dilemma for the California gray whales Pitahatas

that were passing by on their way south to one of three Baja lagoons. Breakfast is a huge delight at Tomates. It adjoins the Plazuela courtyard, offering inviting patio dining, where a friendly tortilla maker can be found working diligently over a hot griddle. Authentic Mexico comes to life through the chef’s curated selection of dishes inspired by Mexico City, including Charred Tomato Salsa, Tinga de Pollo, Huitlacoche, Raja Poblanos with corn, Salsa Habanero, and Chicharrón Prensa—pork marinated in a rich, peppery red sauce. The menu also features tamales from the ancient Aztecs, Baja Nopales Asados—a tangy roasted cactus—and an abundant selection of fresh vegetables and fruit. Meanwhile, two cooks in an open kitchen prepare Lazcarro-style omelets upon request.

A stroll along the inviting beach to smooth, weathered boulders and tide pools carved by the relentless sea, reveals the vastness of Baja Sur. The cadence of the waves tickles our toes as the sea mirrors the sky and seagulls glide gracefully in the breeze. Suddenly, as from nowhere, a sun-tinged hotel security staff appeared, advising us to step back a few feet from the waterline, explaining that large waves can unexpectedly surge in and sweep you out to sea. It’s long been noted that the Sea of Cortez and Pacific Ocean in Los Cabos are unsafe for swimmers due to rip currents, but public beaches that are safe for a dip are roped off. It is also recommended that divers swim with a local guide, rendering the attractive Hacienda swimming pool extremely alluring.

Tahona Tacos

With the sea at our backs and the distant boulders on the horizon, we enjoyed lunch at the Tahona patio, surrounded by tall, fluttering palm trees and an open kitchen, where savory aromas drifted skyward. At the heart of the patio sits a large Tahona, an ancient and ingeniously crafted heavy stone wheel used for grinding cactus to make tequila. The name “Tahona” comes from the Nahuatl language of the Indigenous Aztecs. The small dining area with a soft breeze rustling the napkins, was another favorite with guests and veteran Baja aficionados. Many commented that Tahona has the most flavorful tacos in Los Cabos, if not in all Baja, and one sitting is never enough. First served is a plate of fresh Guacamole sprinkled with bits of tomato. The busy grill on the patio, produces small slices of chicken or beef on open-face tacos, and hand-made tortillas dressed with radishes, greens, and shredded carrots and purple cabbage. A selection of dipping sauces includes Salsa Tatemada, a delicate and richly flavorful charred red sauce, along with enough limes to supply all of Los Cabos—Mexico proudly known as the world’s Lime Capital.

De Cortez

Hacienda del Mar, designed to capture the essence of Mexico in its expansive setting and offering world-renowned cuisine, has somehow preserved an inherent, cherished intimacy that makes the property feel personal and welcoming. The De Cortez Grillhouse is a favorite among honeymooners and those seeking a romantic evening. With the lights low, the menu offers enticing options such as Endive & Blue Cheese with charred walnuts and creamy honey-Gorgonzola, Wood-Fired Sourdough Caprese Flatbread, an Organic Salad with a sweet and sour mustard vinaigrette, and Italian Pasta with Fresh and Smoked Salmon. For a truly memorable dish, Chef Lazcarro recommends his Iron Cast Seafood, a decadent mix of scallops, shrimp, fish, mussels, potato gnocchi, and fennel. To complement the meal, a 2023 Casa Magoni Cabernet, bold and structured, from Valle de Guadalupe in Baja Norte, which adds the perfect touch, while background music and exceptional service make it a memory keeper.

When You Go

The dining options at Hacienda del Mar Los Cabos are vast, making it a paradise for any epicurean who appreciates the rich flavors of Mexico. Additional choices include a Tapas & Sushi Bar, La Terraza Del Santo, where guests savor chocolate clams, yellowfin tuna, and a menu full of creative delights; The Grill, offers Alaska salmon, whole lobster, organic chicken, a Butcher’s Board, and homemade ice cream; and Trattoria, a guest favorite that delivers a quick yet authentic culinary journey to Italy. The resort is a one-stop destination, yet nearby lies the vibrant city of San José del Cabo, with boutiques that are sure to draw you in. The historic San José del Cabo Cathedral, dating back to 1730, stands as the southernmost of the Jesuit missions on the Baja Peninsula. Its two bell towers, imported from Spain, ring out a warm welcome to guests every Sunday.