Upscale Palapa Dining at Sheraton Hacienda Del Mar, Los Cabos

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Sheraton Hacienda Del Mar Los Cabos

Last week, we checked into the 270-room Sheraton Hacienda del Mar Los Cabos located on a secluded beach in Cabo del Sol. Our favorite dining spot was the beachfront De Cortez Grill & Restaurant, seating 160 pax.

You can hear the waves crashing on the shore over the contemporary jazz music playing as you enter the dining room. The smell of grilled lamb chops fills the salty air, and the stone walls are decorated with Mayan and Aztec art lit by chandeliers hanging from the vaulted ceilings. There’s an expansive bar and round tables covered with white linens, topped with white taper candles. The roof is designed like a huge tiki hut, although the dining room is very sophisticated with mosaic floors lightly dusted with sand. It’s the perfect combination of upscale decor and casual dining.

We started with cocktails and appetizers on the patio. A delicious mix of spiced rum and juices were paired with grilled lamb chops, shrimp and scallops presented directly on a portable mini-grill. The scallops were juicy and served with sweet charred onions.

Chef Jose Salvador Campuzano prepares a prix fixe menu for groups that he can customize for special events with the help of the restaurant’s event coordinator. The chef’s specialty is mesquite-grilled Mediterranean cuisine with a Mexican influence.

“Cooking for me is an art, an art of coordinating the five senses to enjoy the style and personality of each unique dish,” says Campuzano. “I aim to honor the established Mediterranean concept of the restaurant while also creating innovative dishes to advance its gastronomy.”

We moved to the semi-private dining room for dinner. The first course was sashimi-style salmon served with a sweet soy glaze. The white wine paired with our dinner was fragrant and fruity; it went perfectly with the salty salmon. Our main dish was lobster drizzled in a buttery crab sauce with gooey cheese.

Dessert was our favorite part. We were served a round dome of chocolate, but advised by the waiter to wait a second before diving in. Our servers poured small ramekins of hot chocolate sauce over the hollow chocolate confections. Once it was perfectly mixed the dome sunk into the bowl, creating a chocolate soup. As we scooped the dessert onto our spoons we discovered bits of caramel floating in the warm chocolate broth.

This is one of those meals where everyone hangs out late talking and laughing in the moonlight and sea breeze.

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