Four Seasons Los Cabos at Costa Palmas – Luxury Resort with Clairvoyant Staff!

Recent visit to the still divine Four Seasons Los Cabos at Costa Palmas. When travelers reserve beach resorts, I assume most travelers need to escape hectic lives and are pursuing a calm soothing location. One can always add heart jarring sea activities i.e., jet skis, kite surfing, and on land, quad bikes, or galloping ponies for beach rides.

Sunrise from my residence Terrace Four Seasons Los Cabos at Costa Palmas

Most of the Cabo Corridor does not provide an oasis of calm – many resorts are lined up along the busy 2 lane highway, most with non-swimmable beaches. We do have a handful of favorites along the corridor. I still crave the quiet, endless horizon of the sparkling sapphire Sea of Cortez. It’s like being on the edge of the earth.  

The resort arrival is subtle, the meandering property is accessed by a sandy road noted by the iconic Four Seasons image on a rust-colored sign, an enormous spread of native cactus and tall palms punctuate the curving dusty road to the resort. The edges of the 18-hole Robert Trent Jones II designed golf course appear before you reach the soaring sleek roofline of the arrival pavilion. Accented with reflecting pools of still and trickling water, broad expanses of shadowed walkways, the arrival foyer sets the stage with an alluring view of small pools and exquisite manicured native gardens, the view ends at the sapphire sea. A low-lying architectural footprint blends into the sanctuary setting. From the sea, the resort must appear as a pale white mirage.

One new discovery for our VIP guests, the property has an extensive nursery where expert gardeners tend to the resort landscapes, including some that only flower every 100 years. One can enjoy a private dinner here in the rambling garden nursery.

The traveler who will enjoy the unspoiled desert and Sea of Cortez paradise an hour from the bustling Cabo San Lucas area may not feel a complete sense of isolation. There’s extensive progress with the addition of chic private villas, multi-storied residences with sizable infinity pools on the terraces overlooking the Marina. The presidential Villa offers the ultimate luxury lifestyle, the beach location is heavenly! Just a hop away, there are two exceptional private six-bedroom Villas right on the beach, grassy knolls and secluded – no paparazzi invasion, ever.  My recent visit confirms the resort has preserved its Zen vibe.

The numbers: Resort features 141 guest rooms including 23 suites, all with views of the Sea of Cortez; five dining options including world-renowned Estiatorio Milos on the beach; a massive gym, Kids Club, outdoor sports; four pools, including an expansive kiddy pool, Jacuzzi pools, a lap pool behind the state-of-the-art gym, tennis courts with excellent pros, basketball court and golf! Small kiddy fountain is just outside the Kids Club.

The prime Oceanfront Six-Bedroom Villa is a six-bedroom, six full bathrooms and includes one powder room in addition to one staff bedroom and bathroom with a configuration of five king beds and two queen beds. The villa boasts the very best of beachfront living with a chef’s kitchen, thoughtful design elements, and a heated pool and whirlpool, in addition to full access to Four Seasons and Costa Palmas amenities. 

Residences: Ranging from two to three and four bedrooms the Ocean View Residences combine extensive indoor and outdoor living space with three-bedroom, four-bathroom unit with an endless view of the Sea of Cortez. The residence features private marina access, a terrace pool, and an outdoor dining area. Full kitchen if you are inclined, dining area inside and on the cozy terraces.

My two-bedroom residence was the perfect landing space for me and my friends.

Sunrise coffee delivered at precisely 7.15 am every morning, served on my terrace for a quiet easing into each day. There are some who know it isn’t wise to speak to me pre-coffee!

Our private Concierge/butler, Poli, was essential to all our needs! We were convinced he placed tracking chips in our beach bags – Ms. Gwen, do you need a ride from your tennis lesson?  We tried pulling his leg with false locations, but everyone on property knew us and alerted Poli, in the event we were too tired or too hot to walk back home! Always an alert- mind readers, how can we help?!

The little Marina has expanded, a few yachts are berthed, fishing boats cruise in at dawn to take guests straight to sea, a distinct advantage to driving at the crack of dawn to the busy Cabo Marina. World class sailing and fishing at your doorstep. With direct access to Cabo Pulmo, considered to be one of the best diving and snorkeling sites in the world, to sunset cruises, Four Seasons is the only luxury resort with a private marina access. The raw beauty of this sweeping coastline covering over 75 miles mesmerized Jacques Cousteau who described it as the ‘world’s aquarium’ and John Steinbeck who spent a six-week expedition on the Sea of Cortez chronicled in his Sea of Cortez: A Leisurely Journal of Travel and Research.

A new yummy restaurant, Mozza, owned by famed Nancy Silverton, is a short water taxi voyage of 5 minutes across the harbor. The captain departs the dock every ten minutes ferrying hotel guests. I loved my two dinners here and it was fun to ferry over for sunset cocktails in the Duffy electric water taxi with canvas surrey top.

The pure East Cape area lacks hordes of travelers; by nature, this wild undeveloped vast desert, home to Cabo Pulmo National Park is dotted with a landscape of ancient Cardón cactus, empty swimmable beaches on the sparkling Sea of Cortez with remarkable diving, wind sports and tournament worth fishing.  Many of the sleepy fishing villages are known only to avid fishermen.

I adore the remoteness; with miles of pristine white sand, the Sea of Cortez vista is enhanced by the enveloping backdrop of the Sierra de la Laguna Mountain range with a few small islands off in the distance. Where else do you feel the edge of the earth drops from sight from your beach lounger? It was the perfect combination of endless days of chaise reading, tennis lessons with Bruno, limitless beach walks and drowsy napping. In the winter and spring, a breeze blows most days, keeping you cool and creating a few whitecaps in the sea. Part of the draw is the exclusiveness, surrounded by acres of undulating sand sprouting the oldest cactus in the world.

There is a wraparound kiddy pool, a very separate adult’s pool and in a more remote corner of the resort, a small private pool and jacuzzi with overhead shade trellis. Very convenient to the residences, Ruben was our dedicated Cabana helper. He looked for us each day either farther out on the beach loungers under a massive white umbrella, or at the mini pool, kindly shifting the umbrella every hour or so to keep me out of the sun. When he had to mosey about property, he gave me a big black Beach Butler Button to call him back to our loungers!  Maintaining our essential hydration with gallons of water, a Margarita or two, lunch and frozen watermelon pops or wedges of pineapple sprinkled with Tajin. Five-star service translates to mind reading and Ruben is an expert mind reader!

Five restaurant choices translate to dining on property for a week without driving or waiting in lines. The options include world-renowned Estiatorio Milos on the beach. Recognized as one of the finest Mediterranean seafood restaurants in the world, Estiatorio Milos was founded by acclaimed chef Costas Spiliadis who has made it an unparalleled culinary destination in Montreal, New York, Athens, Las Vegas, Miami, and London. International flair meets local ingredients at this chic beachside restaurant and bar.

Keep it casual at Casa de Brasa, the poolside Baja brasserie, serving fresh favorites such as grilled shrimp tacos, chopped salads and guacamole made to order. Choose from craft beers, classic margaritas, and frozen cocktails. Lounge dining is delivered fresh from Casa de Brasa.

Limón, a farm-to-table al fresco dining venue featuring produce harvested from Costa Palmas on-site orchards and farm is situated amid a small lemon orchard. Massive grills roast catch of the day, organic grass-fed steaks and ribs. Lovely dining setting accented with swaying paper lanterns and strings of white lights above the umbrellas.

Ceviche Bar – Taste the freshest local ceviche’s, tossed with your choice of chili vinegars and herbs from our garden. Or try the tostadas, topped with sailfish, jicama, and jalapeño.

Ginger’s – Sit and stay or grab and go from this all-day eclectic café. From local coffee to Baja beer, handmade gelato to superfood smoothies, Ginger’s has something for the whole family. Healthy snacks, and a kid magnet with ping pong tables outside, it’s a meeting place!

It’s comfortable to spend your entire sojourn at the resort. The Four Seasons is partnered with Aventura, an activity team at Costa Palmas, with a roster of escapades that reveal the East Cape’s adventurous side. Hike to a natural water slide in Sol de Mayo, try your sand racing skills in a sunrise Polaris RZR excursion, fly over Sahara sized dunes, golf all day or snooze- whatever tickles your fancy, the resort provides activities for the restless or the fatigued!

Four Seasons Los Cabos Resort at Costa Palmas is near enough for a long weekend escape, the generous footprint makes one feel you have paradise all to yourself!

Highly Recommend!

Four Seasons Los Cabos at Costa Palmas

Up your golf or improve your overhead smash with the excellent tennis pros or drag a satchel of books and plop and gaze at the sapphire seas.

More on experiences in my next post!  Our Preferred Partner status provides additional amenities for our clients, call me!

Four Seasons Los Cabos at Costa Palmas

Four Seasons Cabo at Las Palmas, Cabo Cooking!

One of my fondest pleasures in traveling is meeting and chatting with chefs and of course, tasting and trying their recipes.

Chef Tono at Four Seasons Cabo at Las Palmas

My first post pandemic adventure took me straight to Cabo – it more than fulfilled my escape plan: short flight, luxury surroundings, enough activity to entertain me over a week and scrumptious dining! Sitting in a restaurant, cocktail in hand and drooling over a menu was probably one of my most missed activities – to be out and about and have someone prepare a delicious meal was heavenly!

I’ve stayed at the Four Seasons Las Palmas in Cabo just after opening, Limón the alfresco restaurant was on the drawing board, it’s now serving dinner every night in the mini lemon grove. I was happy to dine several times during my week-long visit. Overlooking the cove beach and harbor, Limón is a very cozy farm-to-table al fresco experience featuring produce harvested from Costa Palmas’ on-site orchards and farm.

Limón at Four Seasons Cabo at Las Palmas

During the week, Tonatiuh Cuevas Manzano, or Chef Tona offers a couple of authentic participation cooking experiences. Mexican food is rich and based on recipes that change just a bit from state-to- state. Drawing from his heritage, a massive pot is elevated over a wood burning fire pit. A flavorful broth begins the process for carnitas. While stirring chicken legs, spices, and fresh peppers he explained that he learned the recipes from his grandmother and hasn’t modified much of her recipes. The flavorful mix simmers all day over the fire pit, arrive late afternoon for the savory tasting!

A unique rustic experience, follow the fragrance and the wood smoke to the tiered garden setting lit by strings of lights, glowing paper lanterns dangling from the lemon trees. A massive grill is front and center in the outdoor kitchen, book ended by a colorful bar. The restaurant focuses on fresh seafood and grilled steaks, with a broad selection of wines, including several from Mexican vineyards.

Favorite menu items include Organic Pork Ribs, Plantain and Chile Guajillo Puree. Roasted organic chicken thighs flavored with jicama, basil, mint, pineapple, chile and ancho adobe. Spoil the entire table and feast on the ribeye that is aged 45 days.  The catch of the day was scrumptious served in verde with fire roasted vegetables, prepared simply with olive oil, salt, and pepper. It’s natural and delicious!  All accompanied by a choice of Chimichurri, Guajillo Bearnaise or Birra reduction. One evening, I noshed on a roasted mushroom ragout, green salad, and the kid’s size steak- by all appearances, the meat servings were massive, kid menu was perfect for me!

Four Seasons Cabo at Las Palmas

Highly recommend Limón, an authentic organic ode to provincial Mexican cuisine, featuring fresh and plentiful Baja seafood and grilled meats.  – from spotted cabrilla, clams, fresh tuna, and dorado. The extensive bar menu includes wines from Baja’s Valle de Guadalupe and Baja sourced craft beers, and of course, frosty Margarita’s, one of the best of the week!

We can organize a cooking class with Chef Tomo, a special dinner, anything your culinary heart desires!

Carnitas for a Crowd

Pork shoulder 2 pieces (3 pounds approx.)

Pork Legs 2 pieces (3 pounds approx.)

Por ribs 2 pieces (3 pounds approx.)

Pork Skin (2 pounds approx.)

Pork lard 10 pounds

Salt

Water 2 liters

Method: Boiled the lard in a pot large enough for the liquid and the meat, add the legs and the shoulder, cook until it turns golden, dissolve salt in the water and add it carefully, reduce heat for two hours and add the ribs, add more salt to the water, boil for 1 hour or more until the shoulder is tender, add the skin and boiled for 40 min more, strain all the meat and reserve broth.  Serve the meat chopped with Tortillas, salsas, chopped cilantro, chopped onion for tacos.

Duck Enchiladas

9 pc ancho chiles, seeded and deveined; seeds reserved

6 pc pasilla chiles, seeded and deveined; seeds reserved

2 tablespoons olive oil

1 cup white onion, chopped

½ head garlic, chopped

1 cup pecans

2 cup pitted dates

1 1/4 cup ripe plantain, peeled and sliced

3 Corn tortillas, cut into squares

4 cups chicken stock

1 cup grated or chopped piloncillo or brown sugar

1 tsp ground cinnamon

5 cloves, whole

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon toasted sesame seeds

Preheat a comal, cast iron pan or nonstick skillet over low-medium heat. Toast chiles gently for about 10 seconds per side, being careful not to let them burn.

In a large, extended sauté pan, add lard and set over medium-high heat until hot, 1 or 2 minutes. Add onion and sauté for 2 to 3 minutes, until the onion starts to soften. Add garlic and sauté for 1 minute. Add all chiles, and the dates and cook for 3 to 4 minutes; until lightly crunchy.

Buen Provecho!

More Chef Tono!

Four Seasons Cabo at Las Palmas