Half the fun of vacation is digging into an array of delicious and unique eats and at Pueblo Bonito Pacifica Golf & Spa Resort in Los Cabos guests can steps it up a notch. The all-inclusive resort provides a variety of hands-on activities centered around regional cuisine so you’re able to not only enjoy the food, but experience it.
“We’ve devised a series of unique, hands-on activities,” said Mizraim Corpus, Pacifica’s General Manager, adding that there is no extra charge to resort guests for these experiences. “One of the knocks against all-inclusive hotels is that surcharges typically apply for above-and-beyond experiences,” he said. “We deliver these special, personalized experiences free of charge to create a lasting emotional impact. We want guests to leave with great memories and think about coming back to see us.”
Orchard Cooking Class
Avid foodies will enjoy this open-air class that combines a max of eight guests with the Executive Chef to select and prepare vegetables and herbs for each dish. Guests will have the opportunity to learn how to create regional Baja cuisine from the chef, including favorites like roasted chiles stuffed with smoked marlin; an herbal vinaigrette that calls for finely chopped herbs grown in the hotel’s garden; and the classic Tiradito Gabine, seared fish cut into thin slices and served on a toasted flour tortilla with garnishes. The lunch is also paired with well-chosen wines from Mexico’s Guadalupe Valley.
Hook & Cook
Hosted by the butlers from The Towers at Pacifica, this surf cast experience gives guests the opportunity to catch their own lunch to make the resort’s signature mesa de ceviches using house-made emulsions and salsas. Special catches can even be taken to the Pescados or Peninsula restaurant for a cook preparation. “Even for novices, the butlers are very good at familiarizing guests with basic casting techniques,” said Corpus. “They work with guests to make sure they catch something.”
Hosted year-round every Thursday night, this pre-dinner “finger-food” event invites guests to gather around a fire pit on the beach where the region’s famous Chocolata clams, drawn from San Carlos on the Pacific side and La Paz on the Sea of Cortez, are roasted over a mesquite fire. Hand-picked, roasted root vegetables are also available.
Served up at Siempre, one of Pacifica’s most popular restaurants, this New York strip steak can be enjoyed one of two ways, cooked on hot river stones and flamed with mezcal or prepared with Himalayan salt. “It’s a spectacle,” said Corpus. “Guests who observe another table enjoying the Steak Flambé often order it themselves.”
Every Saturday at the Peninsula Beach Bar, guests can take part in the mixology class which shows how to use hand-picked herbs and spices to whip up creative cocktails, many which feature either tequila or mezcal.
For more information, visit: pueblobonito.com/resorts/pacifica