Esperanza, An Auberge Resort, near Cabo San Lucas, has appointed a new culinary team. This Relais & Châteaux property announced that Guillermo Gomez will take on the position of executive chef and Octavio Munoz will fill the role of director of food and beverage. Gomez will oversee the resort’s six restaurants, including Cocina del Mar and the new Pesca Ceviche Bar.
Prior to joining the team, Gomez was the executive chef at Verdura Golf & Spa Resort in Sciacca. Munoz previously served in food and beverage roles at Rosewood Hotels & Resorts in San Miguel de Allende and Mayakoba.
Guests will be excited to hear that they will enjoy new menus at the resorts six eateries.
At Cocina del Mar, guests will dine on fresh, local seafood. Gomez’s new menu is inspired by the Mediterranean with authentic cuisine from greater Mexico. There will also be new culinary events, including Prosecco wine dinners (yes, please) and dishes like seared scallops and chocolata clams topped with pipian sauce (a classic Mexican pumpkin seed sauce).
The newest dining venue, Pesca Ceviche Bar will follow Cocina del Mar and will also serve chocolata clams at its new oysteria. With views of the Sea of Cortez, this eatery is bound to busy.
For some late night indulgence, guests should visit the Lounge Bar. Here, we suggest ordering a specialty cocktails. Best part? This bar has live music and is ideal for groups. This place is also bound to be a lively scene with its tequila and cigar menus.
American dishes will be served at La Terraza Americana, including hamburgers, salads and quesadillas. Meanwhile, at La Palapa, at the resort’s private residence club, guests can enjoy Mexican comfort cuisine, including seafood and carnitas. Also in the private club, Las Estrellas will offer modern Italian dishes.
The resort will also accommodate those with dietary restrictions by creating seasonal vegan, vegetarian and gluten-free dishes. The cuisine includes vegan saffron quinoa risotto topped with shaved almonds, vegan enchiladas with freshly made tortillas and more.