Guillermo Gomez
Executive Chef

Gomez oversees the culinary direction of the resort’s six Cabo San Lucas restaurants, including the acclaimed Cocina del Mar and new Pesca, as well as develops all the seasonal menus at Esperanza with a special emphasis on Baja’s local produce and purveyors. A native of Argentina and global traveler, Gomez’s cuisine is reflective of his international experience in destinations including Argentina, Spain, France, Italy, Uruguay, Mexico and the U.S.

Christian Moya
Master Tequilero & Sommelier

Christian Moya oversees the wine and spirits program for the resort’s five restaurants including its signature oceanfront restaurant, Cocina del Mar. Moya brings more than ten years of experience to the resort, working closely with Executive Chef Gomez to develop wine, tequila and cocktail menus that complement the resort’s seasonal dishes. As a certified sommelier and tequila expert, Moya heads up the Mexican Wine Journey and Tequila Tasting activities at Esperanza, guiding guests through the history and process of wine and tequila making.


Distinctive creations from our talented chefs

Cocina Del Mar

  • Seafood Tortilla Soup
  • Wild Mushroom Risotto
  • Baja Lobster Tail

La Terraza Americana

  • Thai Salad
  • Grilled Veggie Panini
  • Customized Salad Bowls

The Lounge Bar

  • Ceviche Tasting
  • Crab Cake Sliders
  • Vegan Flaxseed Crispy Tacos

Las Estrellas

  • Mini Corn Empanadas
  • Local Catch Ceviche
  • Whole Grain Pizza

La Palapa

  • Grilled Caesar Salad
  • Tuna “al Pastor” Tacos
  • Seafood Molcajete




As Served Throughout the Resort

  • 3 ripe avocados
  • 1 lime (juice)
  • 2 tbsp. chopped fresh cilantro
  • 1 romaine tomato, cubed without seeds
  • 1 tbsp. chopped onion
  • Serrano or jalapeño chili to taste, chopped without seeds (optional)
  • Salt & pepper to taste


Avocados must be soft when squeezed gently. Cut avocados in half, cutting around the large, smooth pit. Separate the avocado halves and remove the pit. Scoop out the avocado meat from the skins. Use a whisk or a fork to mash the avocados until smooth. Add the rest of the ingredients, mix very well and add salt and pepper to taste. Enjoy your traditional guacamole with crispy warm corn tortillas “totopos”
or for topping your fajitas.
Buen provecho!




As Served at The Lounge Bar

  • 2 oz Silver Tequila (100% blue agave)
  • 1 oz Pineapple Juice
  • 4 slices Cucumber
  • 1 ½ slices Cucumber for Decoration
  • 7 leaves Fresh Cilantro
  • ½ oz Freshly Squeezed Lime
  • ½ oz Agave Honey or Simple Syrup Ice
  • 1 teaspoon Powder Pepper (“Tajin”, seasoning chili pepper,
    lime & salt powder) (optional)


Put the 4 slices of cucumber, the leaves of cilantro and the tequila in a shaker, mashed with a pestle and strain it. Add the rest of ingredients in the shaker (except the “Tajin” powder), fill the shaker with ice and shake it for 10 seconds; serve it in Margarita or Whisky glass rimmed with “Tajin”.

If you prefer to have your Cabo Green Margarita frozen, add all the
ingredients (except the “Tajin” powder) into a blender.





As Served at The Lounge Bar

  • Tomato 3 each
  • Celery 1 stem
  • Carrot 2 each
  • Onion 1 each
  • Garlic 3 cloves
  • “Guajillo” Chile to taste
  • Cilantro ½ cup
  • Corn Tortilla Chips 1 cup

Finishing Ingredients (to decorate):

  • Avocado 1 each (in small cubes)
  • Cilantro ½ cup (finelly chopped)
  • Dried “Guajillo” Chile to taste
  • Corn Tortilla 1 cup (cut tortilla into fine slivers and fry until crispy)

To Serve:

Place all vegetables (tomato, celery, carrot, onion and garlic) and chile on a grill until golden-brown (almost burnt). If you do not have a grill, place them on a tray, and cook in oven at 360º Add oil to a pot,, sauté all vegetables with tortilla chips, chile, and cilantro, then add vegetable or chicken broth (2 ½ lt or 85 oz) and let boil until
reducing 1⁄4 part. Remove from the heat and pour into a blender and process the soup until it gets smooth and liquidy, all ingredients must be very well processed and

To Serve:

Decorate with avocado, tortilla, cilantro and chile.
Chef’s tip: (squeeze some lemon on the soup)





As Served Throughout the Resort

  • 2 oz Silver Tequila (100% blue agave)
  • 1 oz Pineapple Juice
  • Chopped Parsley 1 cup
  • Dried oregano ¼ cup
  • Chopped Garlic 1 tbsp
  • Chopped Thyme 1 tbsp
  • Chopped White onion 1 tbsp
  • Paprika ½ tbsp
  • White vinegar 1/3 cup
  • Olive oil 1 cup
  • Salt to taste
  • Pepper to taste


(important that all the ingredients are very finely chopped)
Place in a bowl salt and pepper, then add the vinegar and mix very well with a whisk until the salt is completely dissolved.
Then add all chopped ingredients, and mix one more time, let stand for about 20 minutes for the vinegar acquires the taste of these.
Add oil to finish, mixing continuously with a whisk, once finished place the chimichurri in a glass container and leave it in the refrigerator until the next day…and it’s ready to use.
You can find many varieties of chimichurri, this particular recipe, nicely accompanies all kinds of red meat and chicken.

Buen apetito!