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Dine at Chileno Bay

A fresh twist on Los Cabos cuisine

Yvan Mucharraz

Director of Culinary Experiences | Executive Chef
  • “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.

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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 am – 11:00 am | Dinner 6:00 pm – 10:30 pm

  • Bar 5:00 pm – 12:00 am

  • Oceanfront setting

Taste of Auberge: Baja Lab Kitchen at Chileno Bay

In celebration of COMAL’s fifth anniversary, we welcome a rarified lineup of guest chefs throughout the year for unprecedented encounters between the world’s most extraordinary culinary minds and the very best of what Baja has to offer from land and sea.

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More to Discover at Chileno

Welcome home. Join us for lunch or dinner at Chileno Bay’s newest gathering place—where the best of Mediterranean culinary influences meets the vibrant color and flavor of Latin American cooking. An active, open hearth kitchen takes center stage, where fresh ingredients and artisanal preparation are the main forms of expression in seasonal menus.

  • Lunch: 12:00 pm - 4:00 pm | Dinner: 5:30 pm - 10:00 pm
  • Easygoing vibe, authentic flavors and a warm welcome

Our beachside taco bar is all about fun: there are shots of Sotol, Mexican games like Loteria, and our floating bartenders ring a bell when they head out to the pool with cocktails. Authentically prepared tacos are filled with juicy al pastor and crisp deep-fried shrimp, and our new vegan tacos use the freshest flavors from local farms.

  • Lunch: 11:00 am – 5:00 pm | Dinner: 6:00 pm – 9:00 pm | Bar 10:00 am – 10:00 pm
  • Mood is beachy casual
  • Located beachside

Our courtyard coffee shop proudly sources premium, fair-trade, organic beans grown in the southern state of Chiapas for all of its coffee drinks, from refreshing cold brews to frothy lecheros. We also serve housemade gelatos, paletas, affogatos and more for an anytime pick-me-up.

  • 6:00 am - 6:00 pm
  • Mood is relaxed and casual
  • Located in the courtyard near the lobby

Meet Chileno’s Chocolatier In Residence

Just in time for Valentine’s Day, Chileno Bay is honored to have famed Mexican pastry chef and chocolate maker Luis Robledo join us in an extraordinary capacity as Consulting Pastry Chef, bringing his sweet confections that honor Latin America’s history of cocoa while pushing modern boundaries with avant-garde creations and infusions.

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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.

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.

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.


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

Osvaldo Vazquez

Osvaldo Vasquez

Director of Beverage Curation
  • 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.

Stories from Chileno Bay

Drink Star Chileno Bay Sommelier to Compete in International Wine Competition

Miguel Martinez, Sommelier at Chileno Bay, has some serious wine cred. In April, he won the Jeunes Sommelier Competition held by La Confrérie de la Chaîne des Rôtisseurs Mexico, the national chapter of the world’s oldest international gastronomic society. This week, Miguel Martinez heads to Wiesbaden, Germany to compete for the title of Chaîne’s Best Junior Sommelier of the Year at the International Final, held September 14-17, 2022. Below, some noteworthy highlights on Chileno Bay’s star Sommelier and the competition:

Miguel Martinez Sommelier
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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
Director of Culinary Experiences | Executive Chef
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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
Director of Beverage Curation
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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.

Osvaldo Vasquez
Director of Beverage Curation
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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
Director of Culinary Experiences | Executive Chef
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