When Hotel San Cristóbal opened in 2017 on the coast of Todos Santos in Mexico’s Baja California Sur, it became the first international property for the acclaimed Bunkhouse hospitality group. Today, the 32-room beachfront boutique, named for the patron saint of travellers, surfers, and sailors, and designed by Texas architecture firm Lake Flato, attracts a cool mix of artists, surfers, and in-the-know travellers, drawn to its easy elegance, laid-back mentality, and majestic mountain-meets-ocean landscape.
Recently, the property unveiled a number of additions, including six oceanfront rooms with pristine private patios and saltwater plunge pools, and an al fresco restaurant called Cosecha. “Both projects have been in the works for several years now, and we’re so thrilled to finally see them coming to fruition,” says Bunkhouse’s president, Lisa Bonifacio. “The new room types and restaurant afford our guests the opportunity to get even more up close and personal with the flavors of Baja and beauty of the surrounding landscape.”
Located in the hotel’s front garden, Cosecha—meaning “harvest” in Spanish—celebrates the best of farm-to-table dining. With just 52 seats, the atmosphere is intimate and inviting, while the design incorporates native Mexican materials throughout, from the architectural shade structures to the woven-palm-backed chairs by Mexa Design and the custom-tiled tables from Guadalajara.
Guests are invited to walk through the flowering, lantern-lit pathway planted with fresh herbs, fruits, and vegetables, before enjoying family-style dishes from the kitchen helmed by Ramón Monteverde. The chef de cuisine grew up locally in Todos Santos and spent years working in kitchens across Mexico before joining the team at Hotel San Cristóbal.
The menu at Cosecha is deeply rooted in the bounty of Baja, with dishes prepared outside in an al fresco kitchen. Starters such as the beet carpaccio with fig purée and feta, white corn esquites with fried shrimp, and the lentil hummus shine alongside fresh garden salads. Entrées include whole cooked fish and local specialties like barbacoa de picana. The latter is slow-cooked in firewood for 12 hours and served with pickled onion, salsa, and a medley of other taco fixings.
Meanwhile, the cocktail program is crafted with the same care, featuring local ingredients and herbs picked from the garden. The namesake cocktail, Cosecha, is clean and refreshing, with tequila and triple sec mixed with crushed lemon and a house-made mint bitters.
“The sea has always been such a source of inspiration for our menus, but there is so much more to Baja and Todos Santos,” Monteverde says. “Cosecha showcases the flavours of our garden and of the seasonal harvests that it yields, telling the story of our culinary culture.”
Cosecha is open for lunch and dinner from Thursday to Saturday from 2 to 8 p.m., and on Sunday for brunch from 11 a.m. to 4 p.m.