Los Cabos, Mexico (July 7, 2026) – Mar del Cabo by Velas Resorts now offers a new experience that traces the culinary landscape of Baja California Sur at its signature restaurant Encanto. “Encanto de la Baja: The Chef’s Blind Menu” is a seven-course blind tasting experience crafted by Chef Oscar Morales. Drawing on the same commitment to local sourcing that defines the hotel’s restaurant Encanto Farm & Sea, where more than 90% of ingredients come from nearby orchards, ranches, and coastal producers, the menu is built entirely around what is freshest and most authentic on any given day. Rather than selecting from a fixed menu, guests share dietary restrictions and any ingredients they prefer to avoid, and Chef Morales creates an exclusive sequence from there. The menu changes with the season and the catch, and beverage pairings are tailored to guest preference, with options ranging from local wines from Valle de Guadalupe and signature cocktails. The experience is structured as seven courses, each representing a distinct stop along a culinary journey through the peninsula:
Dish 1 — Ranch Traditions (Miraflores): The menu opens in the heart of the peninsula, paying tribute to the ranchers and local producers of the Miraflores valley.
Dish 2 — The Sea of Cortez (Loreto / La Paz Bay): A course centered on one of Baja’s defining coastal ingredients.
Dish 3 — The Pacific Coast (Puerto Nuevo Tradition): Draws from one of the peninsula’s most recognized culinary traditions.
Dish 4 — Local Waters (Cabo San Lucas): Returns to the flavors immediately surrounding Mar del Cabo.
Dish 5 — The Northern Valleys (Nebbiolo Wine Pairing): A land-driven course, built around fire and the raw ingredients of Baja’s wine country.
Dish 6 — The Palate Cleanser (Oasis Pre-Dessert): A lighter interlude prepared to reset the palate before the final course.
Dish 7 — The Oasis Finale (Todos Santos / San Ignacio): Closes the journey with a nod to the desert oases of southern Baja.
For a guest seeking fresh local seafood, a menu can include Almejas tatemadas (charred or roasted chocolate clams) with beef tallow, truffled ponzu, and apple foam; Puerto Nuevo-style lobster sope with harissa butter; and cabrilla, the local sea bass, with butternut squash curry, cilantro pearls, and parsley oil. For a guest focused on local, seasonal land ingredients, the sequence may feature a wild honey cookie with fresh cheese from Miraflores finished with local herb mousse; wood-fired Angus rib eye with eggplant purée and a Nebbiolo beef jus; and coconut roll with dates and wild honey, paired with ranch-style cream ice cream infused with thyme and wild berries.
Encanto de la Baja: The Chef’s Blind Menu starts at $140 USD per person. Beverages are additional. Reservations require a minimum of 48 hours’ notice and include a brief questionnaire covering dietary restrictions, allergies, and any ingredients guests wish to avoid. For reservations and more information, call 1.844.314.2352, email concierge.mdc@velasresorts.com, or visit https://mardelcabo.com.
