Chileno Bay, the development by Discovery Land Company that spans across one of Cabo ‘s most exclusive beaches with the members only Chileno Bay Club at the north end, and the newest “It” hotel Chileno Bay Resort and Residences (Auberge Resorts) at the other. While Cabo’s enormous growth plan is hard to miss while transferring from the airport, once inside the gates Chileno Bay is a true paradise. The hotel boasts 3 levels of infinity pools that cascade downwards, ending at the ocean.
Welcomed at valet by a charming “Tony the Cooler” with miniature lime and Coronas, then a complete mezcal tasting presentation once at your room, and shortly after all variations of complimentary shots from the floating pool bar. Of course, “shots” here mean sophisticated, sexy and timeless crafts, made from only the best, local ingredients carefully by resident mixologist Osvaldo Vazquez to enhance your experience with the surrounding natural beauty of Los Cabos. While mezcal may the true theme of the weekend, you still feel hydrated and balanced, as Osvaldo incorporates accents such as aloe, coconut, cucumber, mint, eucalyptus, and aged pineapple rind. There are plenty of places to lounge in the infinity pools, or a cabana couch tucked away near the cacti, sipping a señor Coco, leaving your phone to charge in the room.
No trip is complete without a local breakfast, or La Cremeria, an impressive spread of Mexican panecitos, prickly pear yogurt, mexican spices and delicacies. My favorite breakfast ritual was espresso paired with bolillo, panela cheese, banana puree infused with mezcal (true!), and guava. Equally as indulgent is the array of available honey: vanilla, lavender, piloncillo, and of course damiana, an herb that has been used by native peoples of Mexico including Mayan Indians as an aphrodisiac – apparently even breakfast here is sexy!
After breakfast, we headed to the ocean as the resort offers paddle boarding and just so happens you be in one of the best areas for snorkeling in all of Cabo. We paddled out and quite far along the beach, feeling a little buzzed from the smoky mezcal infused banana puree from breakfast. We laid on our boards in the sun and let the waves rock us, feeling the green water under us moving in all directions, simultaneously. After awhile, we remembered we were in Mexico and paddled back in closer to the shore. Our trusty personal aquaman ensured us that we were in no danger, and although he had his eye on us way out there, he was also glad we were back because it was time for the next round of pool shots. Priorities.
On a bluff overlooking the ocean rests C.O.M.A.L., an ultra chic restaurant led by Executive Chef, Yvan Mucharraz – an alum of The French Laundry. Comal is strikingly discreet while offering truly local ingredients and dishes nearly impossible to find elsewhere; roasted Totoaba. While we ate nearly every meal at Comal, I was too overwhelmed by the gorgeous views and sparkling company to even remember what we were served! Next time I’ll drink less mezcal and retain more information.