The white sand in front of the Towers at Pueblo Bonito Pacifica in Cabo San Lucas, Mexico, runs an even four kilometres—the only thing that stops it from being utter heaven for beach lovers is that it’s un-swimmable. But if you’re a guest at the Towers, a dip in the frothy indigo waters isn’t the lure. The fishing is.
Just steps from where the waves meet the sand, the water drops to depths of up to 400 metres and become home for giant marlin and tuna. In fact, long before Cabo became a vacation hub, it was prime ground for competitive anglers. At the Towers, this means the swimmer’s loss is the foodie’s gain.
Stroll down to the private beach for the hotel’s Hook and Cook program and you’ll find massive fishing rods parked at water’s edge. Nearby, a long white table is set right on the beach, shaded by umbrellas, with glistening buckets of Corona as centrepieces. Don’t like beer? One of the Towers’ butlers, trained at the British Butler Institute, is guaranteed to be close by holding a tray full of frosty margaritas and daiquiris. If casting those rods turns out to be harder work than it looks, there’s no shame in moving under an umbrella for a refreshment break. Nor is there any shame in failing to hook a fish; the hotel has ample fresh backup on hand, meaning a feast of fresh tiradito, sashimi, and ceviche prepped by the hotel’s executive chef Octavio Hernandez is guaranteed regardless of how you fare.
Long before Cabo became a vacation hub, it was prime ground for competitive anglers.
This idyllic lunch is part of the hotel’s experiential-focused Towers expansion, a more exclusive “hotel within a hotel” at the adults-only Pueblo Bonito Pacifica resort. Standalone from the rest of the property, rooms and suites in the two new Towers are a sleekly-modern homage to their location at the tip of the Baja California peninsula, with earth-toned desertscapes of Cabo’s indigenous Toro trees and unusual patterns in the desert sand, as well as framed textiles made by local artisans. Personal butlers are on hand to administer perks such as siesta turndowns and selections of locally-made artisanal soaps.
Much of the programs are culinary driven, from private mixology and cooking classes with the hotel chef to a sunset clam cookout on the beach, for which Chef Octavio roasts fresh clams beneath the sand. And while it’s tempting to hide away in the exclusive Towers lounge, the entire resort complex has been upping its culinary game. In October, Quivira, the onsite golf club, debuts a new food hall concept which will include a wine bar with offerings from the nearby Valle de Guadalupe, California, and South America, as well as a chocolate shop by Mexico City-based celebrity chef Jose Ramon Castillo.
Guests at the Towers have full access to all four of Pueblo Bonito’s five-star resorts in the Cabo area; if an ocean dip is on your list, your butler can arrange a ride to Pueblo Bonito Rosé, close to downtown Cabo and the famed El Arco rock formation and right on one of the few swimmable beaches in the area. After lunch, walk down to the sand and into a glass-bottomed boat headed to the arch, and swim in the Sea of Cortez. Sometimes you can have your cake and eat it too.
Cabo Pacifica Sin Numero, 23450 Cabo San Lucas, Mexico 858-642-2050.
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