Great Taste Magazine

by LJ Carlson August 2007 Issue

The moment you turn into the driveway at the Sheraton Hacienda Del Mar Resort and Spa in Los Cabos, Mexico, you are greeted by the serenity of acres of tropical gardens and the dazzling brilliance of the sea of Cortez. The circular courtyard surrounded by old world hacienda architecture is your first stop, where the pampering begins with quickly attentive staff whisking you through the check in process and delivering you via golf cart to your guest room.

Your driver, speaking English far better than most of us could ever hope to speak Spanish, informs you of many of the amenities which abound at this special property.

Upon entering your room, you know you’ve made a great choice. From the ocean breeze blowing in from your private balcony equipped with table and chairs with birds chirping at you from the ledge - to the beautifully painted dual sinks and tile work in the oversized bathroom with spa tub, candles and sumptuous towels, robes and slippers - to the luxurious Sheraton Sweet Sleeper beds – you are destined for relaxation. Taking the time to unpack is difficult with the sound of the waves and the aroma of the salt air and coconut oil sunscreen beckoning you back outside to take in the scenery at this tropical resort.

A short stroll along lushly landscaped walkways brings you to the main infinity pool and beach area where the wonderful aromas from Sirenas, a palapa bar and grill, beckon. This is a casual spot, with most folks attired in bathing suits and sunglasses, where you can enjoy a tropical drink (yes, with an umbrella and fresh fruit), a plate of “Hacienda Nachos”, great shrimp tacos or one of many other appetizers or light meal choices. You can also have anything off this menu delivered to you at your chaise lounge poolside by a very accommodating wait staff. Sun too bright - need an umbrella? No problem. Need information on local attractions? No problem. Want another yummy cocktail? No problem. Service is always swift and with a smile. In fact, the service is what is most noticeable everywhere you turn. Employees here really seem to enjoy their jobs!

After an afternoon of exploring the grounds and getting your bearings, and taking time for a short siesta, dinner at the D Cortez Grill and Restaurant is just the ticket. Chef Angelina Ramos Bernardino will impress you with her culinary prowess. We enjoyed a special wine pairing dinner served al fresco in this elegant open air restaurant on the beach. The delectable Jumbo Scallops served on grilled apple with green tomato-jalapeno marmalade and medallions of citrus fruits was paired with a Gewurtztraminer that complimented it perfectly. This was followed by a mojito sherbet and an entrée to impress – Sea Bass medallions with truffle sauce served on mushrooms and Jumbo Shrimp in a crispy sweet potato wrapper with a passion fruit sauce. Once again, the wine choices were perfect with a smoky Malbec and a Chardonnay from the Valle de Guadalupe winery in Baja, California. This truly heavenly meal concluded with Jasmine perfumed chocolate cream served with goat cheese ice cream and vanilla sauce and a nice Riesling. Obviously the culinary training in Mexico is top notch, as Chef Angelina was schooled at the Culinary School of Acapulco and has overcome the traditionally male dominated field of the kitchen and of Mexico. She has been with the Sheraton Hacienda Del Mar since 2001 and is definitely holding her own.

Our second day in paradise started at Tomatoes Restaurant, on the patio overlooking the infinity pool and glorious sand and surf of the Sea of Cortez. We opted for the buffet breakfast which was anything but traditional. Once again, service is at the forefront, with very attentive wait staff anticipating your every need. While surveying the buffet, fresh squeezed juices, a basket of warm pastry and toast and piping hot carafes of coffee appeared at our table. We were delighted with the make-your-own Bloody Mary and Mimosa bar as well as all the fresh fruit, pastries, meats and other delicious offerings. You may choose from the traditional Belgium Waffle with an array of toppings or one of the specially prepared omelets, but don’t miss the more traditional Mexican breakfast of Chiliquiles – a wonderful casserole of tortillas, chicken, eggs and either red or green sauce.

Spending time poolside is the most popular way to relax and enjoy your time here, but there is also total relaxation to be found at the Cactus Spa. This is a modern European-style spa which offers a wide range of services including facials, manicures, pedicures and a full array of massages. Whether you are into aromatherapy, Swedish, hot stone or sport massages, they have it all, including couples massages and even beach cabana massages. After your massage, relax poolside to soak up some rays or swim up to Delfines swim up bar for a light snack and a tropical cocktail. You’re sure to meet some friendly souls during happy hour where drinks are two for one. As a matter of fact, be sure to get the schedule of happy hours, as they are at a different time at each bar, making it happy hour all day long!

The Sheraton Hacienda Del Mar is fortunate to have Executive Chef Stefan Bunning and Julian Marquez Orozco as his sous chef. We were treated to a cooking demonstration under a palapa near the beach by these gentlemen and feasted on three wonderful scallop dishes (see sidebar for recipes). Chef Bunning hails from Hamburg, Germany and is fluent in German, English and Spanish. His impressive culinary talents have taken him from Germany to Argentina, London, Peru, Florida and Mexico. He did a stint as his own boss at his restaurant in Lehigh Acres, Florida for a few years but decided that he enjoyed the Sheraton Hotel family more where he first worked in 1991 and has now been the executive chef at the Sheraton Hacienda Del Mar since 2005. He has done cooking demonstrations at Sheraton Hotels, in stores and on television, was the 1992 winner of the “Chefs of All Sheraton Hotels in Latin America” competition and was named Executive of the Year for Sheraton in 2006. His sous chef Julian has been with him since 1991, which proves that he inspires loyalty and really knows what he is doing.

Another fine dining offering at this locale is Pitahayas Restaurant which boasts the title of “the only restaurant in Los Cabos to receive the coveted Five-Star Diamond Award for six consecutive years”. Housed under the biggest palapa you have ever seen, this restaurant features live classical music, candlelit tables, an outstanding wine cellar and an eclectic menu of Pacific Rim cuisine. Overlooking the Sea of Cortez, the restaurant also features an exhibition style kitchen, where you can observe cooks dancing along to the music while preparing a wonderful array of meats, seafood and desserts. For a romantic dinner to impress, this is the place.

We had our final meal at the Sheraton Hacienda del Mar at Girasoles, a quaint roof top bistro amidst the time-share section of the resort. Again, service was impeccable and the food delicious. We couldn’t help but try some very traditional Mexican breakfast specialties and we weren’t disappointed. All of the birds in the area were frustrated though, as the staff is careful to keep sugar packets and baskets of pastries and bread covered throughout your meal, else the little guys will fly away with them. This colorful restaurant is a bit off the beaten path at the resort, but worth the short walk. You can spot it by the colorful piñatas hanging from the railings!

Sadly, all good things must come to an end…but not for long as we are off to another Los Cabos destination…to be continued in another issue of Great Taste in the not so distant future!