|Las Ventanas: View towards the Sea of Cortez|
A Treat for the Spirit and the SensesCABO SAN LUCAS–A lizard skittered across the pebbly path just outside my room. I considered the movement a farewell after four grand days at Las Ventanas al Paraiso, Cabo San Lucas, Mexico. The fact that I took notice of the reptilian salute explains much about my visit to this resort so well located in the desert landscape that one becomes steeped in connectedness (and reconnecting with oneself). I was so relaxed and happy that I relished the details of every last moment: the azure sea, the frigate bird circling above, the lizard crossing my path and the goodbye wave from the staff lined up at the resort’s entryway as we drove away along the date palm tree-lined drive.
|Land's End: Cabo San Lucas|
In early summer, the humidity had not set in, so although it was warm, a dip in the pool took the heat off. Each pair of low-rise lounges has their own umbrella—a pool butler will quickly adjust the slant to keep the sun at bay. Oh yes, they are pool butlers as well a friendly chap who’ll clean your sunglasses so they are transparent. If you’ve visited Mexico, you’ll know that service can be very friendly and welcoming, at Las Ventanas, they’ve made an art of it, which quite frankly makes for a very pleasant experience when everyone you deal with has a genuine smile on their face.
|Sunset at Las Ventanas|
|Lovely but wild Sea of Cortez|
|Tibetan bowls are part of a meditative spa ritual|
And that’s what you’ll find: clean, windswept ocean breezes, the brilliant sun, the warm waters, the kicky margaritas (made with fresh lime juice with Centanario reposado tequila), the rooms flawlessly decorated in artisan-made furniture, and the ocean-to-table Baja-Mex cuisine, all combine to entice and re-awaken the senses.
|Las Ventanas' executive chef Fabrice Guisset|
A profusion of rosemary plants heat up in the sun, scenting the air as I learn how to make guacamole properly and a lighter-than-air snapper with gremolatta. Much of the fresh fish served at Las Ventanas is line caught and brought in by local fisherman. Red snapper, Wahoo, and striped sea bass are so fresh—you can often see the fishing boats just offshore—that their pure flavors hardly resemble stateside versions. A simple fish taco is delight because the fish not only just out-of-the-sea but it’s also expertly cooked over a wood fire at the resort’s Sea Grill. (For more on Las Ventanas' cuisine and chef's garden as well as a delicious guacamole recipe, check out my post "A Chef's Garden at Land's End" for GardensToTables.com).
|Lamp lighting at day's end.|
Excerpted from the Los Feliz Ledger desktop edition 9/1/10.