With Women’s History Month just around the corner, I am excited to share with you two creative culinary minds in Los Cabos who celebrate the timeless practices passed down by women and seek to uplift women-led brands and suppliers throughout Mexico. Elevating Chileno Bay Resort & Residences, Auberge Resorts Collection to one of the top culinary destinations in the region, young rising star Chef Eliana Godinez helms the resort’s Mediterranean and Latin American fusion restaurant, YAYA, and Chef Alicia Padilla curates a myriad of only-in-Cabo beachside culinary experiences for guests, including the new lunch menu at taco bar TnT and an immersive Japanese Mexican dining series.
YAYA honors the most talented women in food across Mexico, drawing inspiration from its name—an affectionate term for grandmother in Greek and Spanish. The menu reflects Chef Eliana Godinez’s extensive knowledge of cooking methods from both Mexico and the Mediterranean, showcasing complex yet wholesome recipes crafted with local ingredients. Meals begin with Khubs, an Arabic flatbread that is a utensil itself to scoop spreads, rice or salad, inspiring connection over the breaking of bread. The Catch of the Day, a signature entrée served with root vegetables and preserved citrus, captures the essence of the abundant marine life of the Sea of Cortez, while the Pastas of the Day use single types of premium organic grains that provide harmonies of flavors reminiscent of the Mediterranean.
Travelers can step straight from the sand to a seat at TnT to experience a new beachside menu imagined by Chef Alicia Padilla, or, every Wednesday, join her for a Washoku dinner on the beach. At TnT, travelers delight in Tijuana Grilled Shrimp Tacos, complete with a crisp, cheese crust and a kick of chipotle or Avocado Tempura Tacos with fried avocado, lentil spread, purslane and garlic pureé for the perfect bite by the sea. At the Washoku oceanside dining series, Chef Padilla integrates the freshest bounty from the Pacific Ocean near Baja, one of Japan’s most coveted fishing grounds for bluefin tuna and other prized species. The unrivaled, open air epicurean experience features a four-course menu serving sushi and sashimi, hot-plated fish, Wagyu A5 Japanese steak and a special Japanese-inspired dessert.
