fresh tuna dish

Dine at Chileno Bay

A fresh twist on Los Cabos cuisine

Chef Yvan


“I want guests to taste new ingredients, like a chile Comapeño that is specific to the region it comes from in Mexico,” says Chileno Bay chef Yvan Mucharraz, an expert in contemporary and traditional Mexican cuisine. The Mexico native and avid traveler brings years of experience training under some of the world’s best chefs, including Thomas Keller and Juan Mari Arzak, before helming the kitchen at other top luxury resorts. At Chileno Bay, he revels in taking a new approach to regional Mexican and Latin-American cuisine for an imaginative menu that incorporates the freshest catch from the sea, from chocolate clams to spiny lobsters.

comal patio
nighttime terrace
main dish
Dine on this scrumptious dish with a local flair
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#1 Best Restaurant in Los Cabos, USA Today


Here’s where to find Cabo’s most innovative takes on regional flavors and traditions like braised short rib with cacao broth—set against a contemporary indoor-outdoor space spread across three levels, and dramatic Sea of Cortez backdrop.
  • Breakfast: 7:00 – 11:00 am | Dinner 6:00 – 10:30 pm

  • Bar 5:00 pm – 12:00 am

  • Oceanfront setting

Comal restaurant exterior seating

Baja Lab Kitchen Culinary Weekend

In celebration of COMAL's 5th anniversary, Chileno Bay is partnering with some of the most lauded chefs in Mexico and beyond to bring our guests truly one of a kind gastronomic experiences.


Private Dining

Private dining is spectacularly redefined at Chileno Bay. Whether following a tucked-away path to a secluded perch above the Sea of Cortez for dinner at Proa or admiring the dramatic coastline with toes in the sand sipping on expertly-crafted cocktails at El Capullo, you’ll find exceptional dining experiences inspired by local ingredients and traditional preparations in spaces big and small.

Elevate your Baja dining experience at Comal's oceanfront Proa. A secluded dining experience with unmatched views of the Sea of Cortez, Proa delivers a sensory culinary journey like no other.

Toes-in-the-sand dining doesn’t get more romantic than with plush pillows set up in an intimate native torote-wood “nest” or at a candlelit table steps from the lapping waves.

Intimate dinners have never been better than with a personal chef curating a menu just for you in the comfort and privacy of your villa.

Christmas Tree decorations
Christmas Tree decorations

Holiday Dining Experiences

Some of the most treasured holiday moments are made over unforgettable meals. Gather around for a Baja-style beach barbecue accompanied by one of Cabo’s favorite bands. Have our chefs come to you and prepare a specially curated menu in the privacy of your own spacious villa, or gather over a celebratory three-course menu created by Executive Chef Yvan Mucharraz at COMAL, surrounded by glittering Sea of Cortez views. At Chileno Bay, there really is something for everyone this holiday season.

View Holiday Dining Experiences

Foodie Experiences

Discover Mexican agave spirits with a lesson on one of its most culturally significant traditions—agave.

From special menus to special pricing for the little ones, families will find something for everyone at Chileno.

Honor Los Cabos’ past while fully reveling in its present with a Pericu-Nic, Chileno’s take on a traditional picnic.


culinary awards 2018

Culinary Awards Los Cabos

Best New Restaurant, Bartender Of The Year, Chef Of The Year, Best Restaurant Of The Year In A Hotel, and Best Culinary Proposal – 2018

usa today 10best

USA Today 10 Best

Restaurants in Los Cabos – 2021

Stories from Chileno Bay

chef Mads

Do Seeing the Baja Through the Eyes of a Top Danish Chef

I’ve worked at some incredible places throughout my career, but one reason I love being a part of the Auberge family is their brilliant programming. I’m especially looking forward to hosting Chef Mads Refslund for a special culinary weekend on March 13 to 15, 2020. Chef Mads is best known as a co-founder of the groundbreaking Danish restaurant Noma, which went on to receive two Michelin Stars and become the ranked best restaurant in the world by Restaurant Magazine four times.

Yvan Mucharraz
Executive Chef
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El Molino coffee at Chileno Bay Resort

Eat The Secret Story Behind our Coffee Beans

“I don’t buy coffee,” Jesús Salazar, founder and CEO of El Cafeologo in San Cristóbal de Las Casas, Chiapas, once said. What Salazar does is far more involved. He works directly with small coffee farmers in the southern state of Chiapas to develop their coffee production, teaching picking techniques and processing methods, then helps with roasting and cupping. In 2010, Salazar worked with just four farmers. Our coffee shop El Molino proudly buys premium, fair-trade, organic beans from Salazar, and thanks to partners like us, Salazar has increased his network to 35 “micro-producers.”

Osvaldo Vasquez
Beverage Manager
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Rattlesnake sotol at TnT Chileno Bay Resort Los Cabos

Drink An Agave Ritual at TnT

“What’s with the snake?” It’s a question I’m often asked at TnT, and for good reason. One of my favorite spirits, and one that’s displayed prominently on the counter of our open-air beachside taco bar, is Coyame Sotol, which has a whole rattlesnake curled up inside along with several scorpions. They’re said to give special healing powers. Here at TnT, we view “Caroline the Rattlesnake” as a cure-all, and bestower of good energy.

bartender osvaldo
Osvaldo Vazquez
Beverage Manager
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fish dish

Eat A Little Acidic Citrus, a Pop of Chile or a Rich Avocado

A little minerality from the land and the salty, sweet flavor of the Sea of Cortez along with what is in season, organic and sustainable are my favorite ingredients. I like to think that all our raw ingredients have a story.

Yvan Mucharraz
Executive Chef
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Osvaldo Vazquez

Osvaldo Vasquez, Beverage Manager

Award-winning mixologist Osvaldo Vasquez oversees our resort’s beverage program, crafting signature cocktails like the Chilenito, a smoky mezcal drink prepared with poblano pepper liqueur, pineapple and ginger. Celebrated for his extensive knowledge of regional spirits and avant-garde approach to cocktails, Vazquez prides himself on using seasonal and locally sourced ingredients. His own line of Mexican aged bitters, Bitter and Barrel, is carried in high-end bars around the world, from Paris to Tokyo.