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Press Release

Esperanza, an Auberge Resort announces 2014 Food of Place culinary series

CABO SAN LUCAS, MEXICO (January 22, 2014) – Esperanza, An Auberge Resort, an award-winning intimate beachfront escape in Cabo San Lucas, Mexico, unveils new culinary experiences as part of Auberge Resorts’ “Food of Place” program. Led by Executive Chef Gonzalo Cerda, this year’s series features a new collection of culinary adventures that reflect the culture and flavors of Mexico’s Baja region. Guests of all ages can participate in hands-on private, semi-private and complimentary classes where they will learn how to make tamales, mole sauces, ceviches and more.

“The ongoing Food of Place program at Esperanza celebrates the culinary traditions of the Baja region and showcases Chef’s fresh locally-driven cuisine,” said Marc Rodriguez, General Manager of Esperanza, An Auberge Resort. “We’re excited to provide our guests with a cultural connection to our resort’s seaside location through our extensive collection of culinary classes.”

Each Auberge Resort features a seasonal 2014 Food of Place program that is inspired by each destination. Esperanza’s culinary programs are held every Tuesday at the resort’s signature Cocina del Mar restaurant and include the following new experiences:

February: Mole-Making Class – Join Chef Cerda as he teaches guests how to make traditional mole sauce and a few of his favorite chicken and pork mole dishes. Guests will learn about the origins of mole, prepare the savory chocolate-based sauce with chili peppers, spices, and nuts and take home a jar of homemade sauce. ($45/person)

March: Chili Varieties & Mexican Sauces – Guests are invited to join Chef Cerda in Esperanza’s biodynamic, organic herb garden to pick seasonal chili peppers and learn how to use them in preparing a variety of authentic Mexican chili-based sauces.  The hands-on experience teaches guests how to grow and harvest chilies and use them to spice up traditional dishes. ($45/person)

April: Chocolate Cascarones – Children are invited to join Chef in a one-hour class where they will hand make chocolate eggs or “cascarones” and decorate them with toppings and candies. A part of the Mexican culture, cascarones are confetti eggs filled with small toys or goodies prepared to celebrate the Spring season. (Complimentary)

May: Handmade Corn Tortillas – Guests will explore authentic Baja flavors and traditions by learning how to make a variety of homemade corn tortillas, a staple in Mexican cuisine. The culinary team will teach guests how to press local stone-ground corn to make perfect soft, aromatic tortillas. ($45/person)

June: Aguas Frescas – Guests will learn how to make The Spa at Esperanza’s famous aguas frescas – healthy Mexican beverages prepared with indigenous Mexican fruits, vegetables and desert plants. Spa Director Jose Ramon will also share the various health benefits of aguas frescas, which include digestion support, rehydration, burning fat and providing energy boosters. Mexican flavor combinations include: Cantaloupe Horchata, Aloe Vera and Prickly Pear, Watermelon Ginger, Mexican Cinnamon Chocolate, Coconut Rum, Rice Pudding, Guava, Cucumber Chile Pepper and more. (Complimentary)

July: Tamales – Guests will experience the aromas, flavors and culture of true Mexican cooking while learning to make chicken, pork, vegetarian and pineapple tamales with Esperanza’s acclaimed chefs. Made with ground corn and various fillings, tamales are Mexico’s favorite comfort food and a genuine crowd-pleaser. ($45/person)

August: Ceviches – Nothing is as quintessentially Los Cabos as ceviche and Esperanza’s culinary team will inspire guests with a new appreciation for this refreshing and surprisingly versatile appetizer.  With Chef Cerda’s hands-on “sea-to-table” cooking class, guests can stir up seafood ceviches in no time. ($45/person)

September: Pescado Zarandeado – Los Cabos is renowned for its local seafood and guests can celebrate the fruits of the Pacific Ocean by learning how to prepare Pescado Zarandeado, a delectably seasoned roasted fish, often served with warm tortillas and lime to make delicious tacos. ($45/person)

October: Margarita-Making Class – Esperanza’s head bartender will teach guests how to prepare signature margarita cocktails using fresh produce from Chef’s organic herb garden. Guests will also receive easy recipes to recreate their favorite drinks at home. ($45/person)

November: Pumpkin Carving Tournament – Guests of all ages can get into the fall spirit with a pumpkin carving contest and pick up some creative design techniques from the culinary team. (Complimentary)

December: Mexican Desserts – Guests can enhance their dessert repertoire by mastering a few distinctively Mexican treats with Esperanza’s Head Pastry Chef. Guests will prepare traditional Mexican desserts including tres leches cake, bunuelos, churros and spicy hot chocolate. ($45/person)

About Esperanza, An Auberge Resort

Esperanza, An Auberge Resort encompasses a 57-room resort, 60 privately owned villas, 36 private residences, a full-service spa and several signature dining outlets, located on the bluffs overlooking two private coves at Punta Ballena near Cabo San Lucas. The resort is a member of the prestigious Relais & Châteaux collection. For reservations or more information, please call toll-free 855-331-2226 or visit Follow Esperanza on Facebook at and on Twitter at @EsperanzaResort.