Rancho Pescadero - Baja California Sur
Immersed in the uncomplicated pleasures of Baja California Sur’s striking landscape, Rancho Pescadero raises the bar for responsible development with an environmentally conscious mindset and an elevated guest experience that redefines the traditional concept of destination wellness.
Rancho Pescadero, or ‘Rancho’ as locals call it, has been the area’s most sought-after hotel since it was first opened with just 12 rooms by Founder/Owner Lisa Harper in 2009. Inspired during a camping stint on a secluded beach in El Pescadero, just outside the town ofTodos Santos, Harper purchased the land, a former poblano chili farm since 1938, planted neem and palm trees and built a small Hacienda. She, in turn, created relaxed and intuitive atmosphere that soon became a home away from home for guests for almost a decade before its temporary closure. Now, after four-year respite, the beloved Rancho returns, debuting a long-awaited transformation that marks the arrival of a new level ofbeachfront luxury i1 Todos Santos - a prolific farming and fishing community and Pueblo Magico known for its historic significance and unbridled local charm.
Edged between the desert and an expansive stretch of coastline, the 30-acre resort features 1,100 feet of ocean frontage with nine interconnected gardens, two farms and a citrus orchard that drive its culinary and wellness programs. There’s also a sea turtle hatchery, a tropical bird sanctuary, hiking/biking paths throughout. Designed by Mexican architect Alejandra Templeton oflndigo Aiiil, a firm based in Los Cabos, the resort’s light airy aesthetic is characterized by neutral tones and clean lines juxtaposed by playful textures that seamlessly blend with their surroundings. From moment travelers arrive, Harper believes they ‘cross-over.’ An unmarked concrete entry serves as a portal to a paradise dripping in lush vegetatio vibrant artwork and bright pops of color at every turn, creating a childlike sense of wonder as visitors shed the weight of reality and settle in. Fror here, two paths - one made of brick and the other sand - invite guests to choose how they journey through the property.
Twelve oceanfront villas built into the dunes that dot the shoreline come with direct beach access, outdoor showers, spacious patios with plunge p and fire pits. The additional 91 rooms and suites, the vast majority of which feature ocean and coastal views, include private roof decks and out1 living spaces with plush day beds. Bohemian-chic decor takes travelers on a journey through Mexico with touches like Talavera bathroom tiling handmade in Tlaquepaque, steel headboards with leather tassel detailing made in Chihuahua, and copper vases from Michoacan and fabrics sourc from Tijuana. These pieces are custom-made for the resort with the artisans hand selected by Templeton, who ensures everything is purchased fair trade.
Three dining concepts overseen by Culinary Director Sandro Falbo draw from the natural bounty of Baja’s unspoiled terrain, which is perfectly p1 for a year-round growing season. Falbo is no stranger to the land; he works with two farmers under his tutelage and meets the local fishermen dai secure that evening’s catch. Botanica garden restaurant honors ingredients from the property’s Huerta with an emphasis on locally grown produce tables set amidst the gardens enveloping diners in the native flora. At Centro, a social hub and gathering spot, travelers can enjoy classic Mexican while lounging by two outdoor pools. The resort also features a cocktail bar where recipes tout the healing benefits of medicinal herbs, and a roof breakfast bar where guests can count the whales migrating in the distance as they sip their morning coffee. Wrapped around an infinity pool that l the curves of the coastline, Kahal seafood restaurant is the perfect end to a day of sun-worshipping with an elegant raw bar and selection of caviai fresh seafood sourced from nearby Punta Lobos, and international flavors fused with avant-garde techniques, like a Shucked & Shocked duo oflc oysters and a house-made guacamole with seaweed chicharron. By day, guests can slip away in cenote-style jetted tubs and floating double-loung By night, fire pits cater to conversations over the sounds of the ocean.