Tag Archives: Guillermo Gomez

Esperanza, an Auberge Resort

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Our Journeys are designed in the style of a three-act play. I believe my love of theater and rituals stem from my Catholic upbringing, and in particular, the ancient rites of Latin Mass – which took place in the dark ages. Ceremonies that included overpowering incense, flickering candles, chiming bells, and lace mantillas worn, oh so dramatically. High Latin Mass, a powerful and unforgettable procedure. My recent visit to Esperanza didn’t disappoint and included a full high drama, third act closer, we survived Hurricane Newton here without a single hiccup.

As I have probably previously prattled, the initial welcome at a property sets the tone and stage of a visit. We purposely work with on-property management, the GM’s and our off site representatives expecting them to personally welcome our clients. There are numerous clients who reach out to me on arrival sharing their enthusiasm: We are being spoiled. I LOVE this hotel. Amazing! Honestly, people take a minute from their Journeys and send me messages. Amenities arrive and we receive photos of the gifts, love the welcome and love hearing from our clients. Seems simple – but not every hotel practices the welcome – setting the stage in delighting the guest.

My recent visit to the Auberge property in Cabo, Esperanza Resort reaffirmed my belief. The moment you arrive, the charming rituals begin. Served an indigenous frothy and refreshing chilled pick-me-up; just enough to make you pause and be captivated by the surroundings. No rushing to a lobby, you have arrived. Chill!

Meander amid the fragrant paths to reach your room, enjoy a brief overview of your suite; a knock at the door and an authentic liquid refreshment, a refreshing Margarita arrives with a barman! A barman dressed in white linen snapping a cocktail shaker for full effect. Oh, did I mention the traditional molcajete brimming with fresh chopped guacamole, assorted salsas and fresh chips?

Now this is a Statement Arrival!

Set at the very tip of the Baja Peninsula, between two massive bluffs, and only a few miles from Cabo San Lucas, Esperanza provides stunning views of both the Sea of Cortez and Punta Ballena – Whale Point – lounge in winter and tally the humpback’s passing and breaching.

Something for everyone here – bungalow accommodations with deck top infinity edge Jacuzzi’s – are my favorite. The after Odile hurricane changes are subtle, the private patio’s have a woven panel assuring intimate privacy in your Jacuzzi. The same soothing color palate remains in the very comfortable luxurious rooms, why compete with the incomparable views of the pounding sea? A strong sense of place is achieved with handcrafted furniture and accessories created by Mexican artisans.

Relax in one of the 56 air-conditioned Casitas or secluded suites featuring free minibar items and espresso makers. All the rooms have private furnished balconies. Private bathrooms with separate bathtubs and showers feature deep soaking bathtubs and designer toiletries.The drop dead view is amazing from the shower for two! Yoga on your terrace, go no further than the closet for your mat, essentials at your fingertips!

We reserve for families here as well, as the Resort has a cluster of private Villas which can accommodate large groups with full kitchens, usually a patio Jacuzzi or small plunge pool. Need a butler or chef to prepare meals? Si!

Do visit the full-service spa, where you can enjoy body treatments, massages and facials. One key element here is an assortment of five outdoor swimming pools; plus you can  spend time at the private beach, often not swim able, but with the stunning pools, who needs sand in your toes?  

Enjoy a meal at one of the resort’s dining establishments, which include 6 restaurants. Roam here for a few days and dine at a different location several times a day – poolside, cliff side, elegant evening dining.The resort has a full schedule of culinary events, consider the choices: beach asados (Argentine-style barbecues) to Mexicanisimo Thursdays, where live music and fireworks accompany meals from various regions of the country. We were invited to a special post Hurricane Cocktail party – a delightful way to meet guests and sample exquisite passed nibbles and cocktails.

The new “Sunrise Yoga” program offers an early-morning stretch at one of the hotel’s two private coves.Oh, did I mention championship golf courses? Endless options, a testament to the discerning Auberge brand. Whale watching soon in winter – no place better, Esperanza, an Auberge Resort!

 

Spicy Cooking with Guillermo Gomez

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Guillermo Gomez was recently named executive chef at Esperanza, an Auberge Resort in Cabo San Lucas. Gomez oversees the culinary direction of the resort’s six restaurants, including the acclaimed Cocina del Mar and new Pesca, as well as developing all the seasonal menus at Esperanza with a special emphasis on Baja’s local produce and purveyors.

Always looking for authentic cooking classes when I travel, we met Guillermo during dinner as we awaited Hurricane Newton. Inquiring on the preparation of a certain dish, he left the kitchen to visit our table and discuss the ingredients. Once he revealed he was from Cordoba, Argentina, we shared our exciting Argentine travel tales and favorite Francis Mallmann restaurants (Mallmann is the Thomas Keller of Argentina). Guillermo began cooking when he was 12, when his mother and grandfather taught him the fine Argentine art of asado – specifically cooking over a flame or on a grill.

Gomez’s cuisine is reflective of his international experience in destinations including Argentina, Spain, France, Italy, Uruguay, Mexico and the U.S.

Our afternoon class with Guillermo took place in the Cocina Del Mar bar, overlooking the Sea of Cortez…divine setting! Known for it’s exquisite variety of fresh fish, it was appropriate to begin with ceviche. Culture,culinary traditions and geographic ingredients, the perfect combination! Best to be accompanied with an icy Margarita!

We made a few dishes besides ceviche and guacamole – recipes below.

GUACAMOLE

  • 3 ripe avocados
  • 1 lime (juice)
  • 2 tbsp. chopped fresh cilantro
  • 1 romaine tomato, cubed without seeds
  • 1 tbsp. chopped onion
  • Serrano or jalapeño chili to taste, chopped without seeds (optional)
  • Salt & pepper to taste

Method: Avocados must be soft when squeezed gently. Cut avocados in half, cutting around the large, smooth pit. Separate the avocado halves and remove the pit. Scoop out the avocado meat from the skins. Use a whisk or a fork to mash the avocados until smooth. Add the rest of the ingredients, mix very well and add salt and pepper to taste. Enjoy traditional guacamole with crispy warm corn tortillas “totopos”
or for topping your fajitas.
Guillermo is entertaining and extremely friendly and very patient in sharing each recipe presentation, we didn’t feel rushed or intimidated by the class – he is so well traveled, it’s easy to chat with him and share travel experiences; clearly, his vast globe trotting has influenced his cuisine. Also, he was very patient when I wasn’t satisfied with my photos on a somewhat misty afternoon and needed extra shots!

Highly recommend culinary classes with Guillermo at Esperanza, an Auberge Resort.

¡Buen provecho!