We welcome writer Janice Sakata-Schultze to RealFoodTraveler.com with this tantalizing article that prepares us for the dining scene at Hacienda del Mar, a Los Cabos resort. Hope you’re hungry! 

Save this article about the dining scene at Hacienda del Mar Los Cabos to Pinterest to help you plan your trip. Photos courtesy Janice Sakata-Schultze. Graphic by RealFoodTraveler.com.

Hacienda del Mar: a Los Cabos culinary treasure

Between the main Los Cabos cities of Cabo San Lucas and San Jose del Cabo, you will find the seaside resort of Hacienda del Mar. It’s one of dozens of luxury properties between the Pacific coast and the Gulf of California. But what makes it stand out are its culinary offerings.

With five different eateries, the resort ensures guests have various dining options. Pitahayas is the primary fine dining establishment and is open for dinner only. The slightly less formal DeCortez serves breakfast and dinner, while the other more casual restaurants – Tomates, El Burro Cansado, and Sirenas – have all meals at different times.

Hacienda del Mar once implemented an all-inclusive policy. But as guests decided to explore the various dining options around the Los Cabos area and go off-property, the resort changed to optional meal plans, where they can choose which eatery to go to and enjoy breakfast, lunch or dinner.

When I visited the resort in late October, my group and I could sample beverages at the bar. We dined once at DeCortez, twice at Pitahayas and daily breakfast and lunch at the other three. Here is the experience of each.

One of the five pools at Hacienda del Mar.

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DeCortez
Resembling a beach hut with its open-air dining area alongside the shore and thatched roof palapas, DeCortez specializes in grilled meats and fish. You may choose beef, chicken, lamb, fish, shrimp, or lobster of different sizes, along with vegetable sides and a choice of sauces (chimichurri, bourbon barbecue, au jus, and bearnaise). If you prefer other dishes, there are starters and other entrees.

The resort served us a pre-selected meal of starter dishes and desserts; then, we chose our entrees. Some of those that stood out included the mesquite-grilled octopus and beef carpaccio. Normally, I would shy away from these foods. But each had intriguing tastes, and I almost couldn’t stop at a few bites. The carpaccio imparted the ideal balance of sweetness and tanginess, while the octopus was surprisingly tender and had a smoky and earthy flavor. Unfortunately, my entrée of mushroom risotto was bland and mushy, even with added salt.

The desserts served to all of us nicely bookended the meal. The baba au rhum stacked a rum-soaked biscuit with lemon curd and covered it with a fluffy white meringue. Our second dessert was berries grilled with spices and red wine and served on a brioche and a saffron-infused sabayon. Our third dish was simple but rich homemade ice cream.

Braised beef rib with grilled plantain puree, corn, nuts and a light mole sauce from De Cortez.

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Pithayas
Located on the opposite side of the resort, Pitahayas is also al fresco in its setting, with a similar thatched palapa covering. With several levels of dining areas, each table affords a stunning view of the ocean and the rest of the resort. Our group visited twice – once for dinner focused on wine pairings and another that celebrated Dia de los Muertos.

The exterior of Pitahayas at Hacienda del Mar.

The Pacific coast-themed dinner included primarily specially prepared items: a short rib corn infladita with avocado and chile presented on stones; spring mix salad with grilled vegetables and seasoned pepitas and blue cheese; seabass with a ginger-chile crust, spinach and eggplant puree in a dashi broth; seared beef fillet with grilled potato, aji verde, beet puree and asparagus; and a chocolate mousse with cacao nibs and Oaxacan chocolate ice cream. Of all these dishes, I most enjoyed the inflation, similar to a sope, and the chile-crusted seabass. Both combined Mexican flavors but allowed their primary ingredients to shine through.

Our second meal, with seating adjacent to the shoreline, was inspired by Mictlan, or the underworld where recently passed souls go to rest. We enjoyed another infladita with pork, bitter orange and a black recado (achiote paste); cream of pumpkin soup with macadamia, squash crisps and ricotta; Peruvian-style tuna sashimi in chili crust, avocado, onion, lemon and pepper leaf; short-rib Oaxacan mole with a chicharron gordita and a banana toston; and a sweet potato-marigold mousse with vanilla ice cream. Each dish was fresh, flavorful and vibrant, and I couldn’t determine my favorites.

Sweet potato paste, marigolds and papantla vanilla ice cream, Pitahayas.

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More places to eat at Hacienda del Mar Los Cabos

Tomates, El Burro Cansado, Sirenas
These three eateries are more casual than Pitahayas or DeCortez. But that doesn’t mean that they’re any less in culinary quality.

Most Hacienda del Mar guests will start the day at Tomates, where half of its dining area is outside on a patio overlooking the Pacific, and the other half is indoors. Their buffet offers American favorites for breakfast, as well as Mexican and European dishes. I tried sopes and chilaquiles for two of my meals, which I could enhance with several different kinds of salsa. Tomates also serves lunch and dinner.

El Burro Cansado is a completely al fresco venue across the courtyard from Tomates. It serves a simple menu of six kinds of tacos made with flour, corn tortillas, or lettuce wrap. Starters include chips with salsa, queso and guacamole. But the main reason to come here is to have a drink made with premium tequila or mezcal. I tried the mezcaljito, with its signature smoky flavor, lemon juice, mint and soda water. My street-style carne asada tacos, marinated in citrus and spices, were smoky, tender and meaty. Wine, beer and spirits are also available.

The final eatery at Hacienda del Mar is Sirenas, a classic poolside bar/restaurant with a killer view of the Pacific. I only had one meal here – Baja-style fish tacos, chips, salsa and guacamole with another mezcal cocktail. The tacos, fried in beer-based batter, were grease-free and tangy with just a hint of lime. But they were massive in portion, so I gave one to one of my dining companions, which she enjoyed.

1. Dining at Hacienda del Mar will give guests an elevated local culinary experience, from the most casual street taco plate to a meal that delves deep into Mexican culture.

To learn more about the Hacienda del Mar resort on their website.

-Story and photos by Janice Sakata-Schultze

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