We were staying at Pueblo Bonito Blanco in Cabo San Lucas, Mexico for work. A 3 day and 3 night prize granted for reaching our sales goal the years before.
Our all-inclusive stay granted us access to the 2 restaurants at our Pueblo Bonito Blanco resort, but also access to their neighbouring sister hotel Pueblo Bonito Rose. Both named after the colour of their buildings.
We would have multiple meals across all 4 restaurants, each with different menus for breakfast, lunch, and dinner. Some only open for dinner.
On our first night, after checked in and settled we bee-lined it to Cilantro, for their beach front restaurant and bar. However, they didn’t serve lunch and we were a tad too early for dinner. So we sat and simmered with drinks as the sun set, waiting for our chance to eat.
My first drink of the trip would be a mango margarita, followed by a spicy strawberry with a tajin rim. Although, truthfully I didn’t drink too much on this trip. Coming back from my escapades in New Orleans recently, I did not have the drive to get intoxicated, especially in front of my coworkers. Not to mention the spirits weren’t that great. Coming from Vancouver, we are so blessed with our craft and artisan spirit scene. My mouth and I are spoiled, and not willing to take in anything that I deemed not worthy of the sugar or calories.
When time we finally got to order and did so in volumes. The following is all that we had at Cilantro across our multiple days stay and meals.
The Shrimp Ceviche was fresh shrimp marinated with lime juice, cucumber cubes, onion, tomato, serrano chilli, and coriander. This was decent with its fresh and juicy bites of chilled shrimp.
The Cucumber Cannelloni looked better than it tasted. An artful plate that was bland. Stuffed with fish, shrimp, avocado mousse, and rose aguachile.
The staff put together an appetizer sampler for our table to share. Including the Tuna Toast that looked like bruschetta, but lacked the flavour. Wonton toasts with guacamole covered in fresh tuna with soy sauce, lime, ginger and serrano pepper.
The Crab Cake was decent. Breaded crab meat accompanied by jicama, lettuce, avocado and remoulade sauce.
Better than the over-fried breaded Togarashi Squid rings.
I liked the “Pueblo Bonito” Nachos, as it tasted as expected. Fried tortilla chips with refried beans, cheddar Monterrey Jack cheese, guacamole, Mexican sauce, and jalapeño pepper. The trick is to order all of the add-on toppings as a mix with grilled chicken breast, grilled skirt beef cut, and sautéed shrimp.
By comparison the chips and dip with fresh salsa, hot sauce, and guacamole felt plain.
The table liked the Coconut Shrimp enough to get multiple rounds. Coconut breaded shrimp served with orange chutney, asparagus and dehydrated tomatoes.
The Cilantro’s Chicken was a mozzarella stuffed chicken breast, covered with a cilantro sauce, served with mashed potatoes, roasted green beans and red bell pepper. It tasted like a healthier option.
It seemed wrong to not order some tacos during our stay. They had the regular beef or chicken, but the Governor Tacos were the ones to get. Stuffed with shrimp or marlin, we got one of each and found the shrimp the tastier of the two. Further filled with mozzarella cheese and butter; accompanied by tatemada and a creamy avocado sauce.
The Pork Chamorro with Skin was a large hoc of meat. Served alongside a chickpea hummus, roasted cauliflower, and a thyme sauce.
Between the two restaurants at Pueblo Bonita Blanco this was the more causal of the two, located closest to the beach with an overlooking view. It had Santorini island vibes with white walls and white furnishings, coupled with royal blue accents.
It was also conveniently located right beside the pool bar, offering a large assortment of spirits and mixers to make them into your desired cocktail.
The other Pueblo Bonita Blanco restaurant is Paloma. Located closer to the hotel, with a view of the pool. This served us well as the only spot for breakfast, outside of room service. Whereas the former focused on traditional Mexican cuisine made modern, the latter was more North American style breakfast.
There was indoor seating, but the place to be was their covered patio that transformed you somewhere exotic between the 7 foot tall bird cage, which colourful birds called home; and the native ones flying around looking for scraps from diners left behind. From day to night the right centre pieces and lighting changed the setting.
Here we enjoyed the traditional orange juice mimosa, as well as the twist of grapefruit that I introduced.
I also dared to try a Bloody Mary to only regret it.
This was also where I got my fruit fix. Available in a platter of only green fruits like kiwis, honey dew, pear and apple.
Or the Seasonal Fruit Platter with apple, watermelon, honeydew, cantaloupe, papaya, and blackberries. All served with a scoop of yogurt and some granola to build your own parfait with.
The Pueblo Bonito Eggs was fried eggs with grilled ham, cheese and molcajete sauce, served with cactus pads and beans. This was a carb-free breakfast that left you feeling light, while giving you access to beans should you need some more substance. Although authentic, it didn’t satisfy. However, I have no regrets because I ordered it to try the cactus, which came across like bitter and soggier green peppers.
I enjoyed the Chilaquiles more, available in your choice of red or green hot sauce. Like a nacho salad with crunchy chips, cheese, sour cream, onions, retried bean, chicken, and eggs that you scoop into and dig through.
Similar was the Chilaquiles Poblanos, but with less ingredients and was less flavours as a result. Chicken, refried beans, sour cream, and Cotija cheese.
The Chicken and Mole Enchiladas was a semi-fried corn tortilla stuffed with chicken; topped with mozzarella cheese, black mole sauce, panela cheese, and sour cream.
For something more familiar, they have Benedict Eggs. Poached eggs served on a crispy English muffin, alongside Canadian bacon and Hollandaise sauce. It came with a few awkward strands of limp asparagus on the side as decoration.
If you are looking for something sweet, you can pick your own mini pastry or cookie from their communal sweet bread basket.
For a full sweet breakfast order there was French Toast with Strawberry. A thick slab of crispy and eggy toast accompanied by maple syrup, butter, and strawberries.
I liked the texture of the thin folded crepe stuffed with banana and Nutella for a nostalgic snack.
On the last night I made an effort to return to Paloma for dinner, just to give that menu a try. Although it is all-inclusive and I can order all that I want, I feel bad for over ordering and don’t like wasting food; so was only able to try 2 dinner time dishes.
Esquite & Milpa is roasted corn, chile quajillo aioli, sour cream, Cotjia cheese, and coriander. Like a corn salsa severed with crunchy chips. Whereas I was hoping for a bowl of seasoned corn to have as a complimentary side to my entree below. One that would add freshness to a hearty seafood dish. Instead, this was dull and could have used more salt and seasonings.
I could not turn down ordering something more exotic like the Roasted Octopus with Green Pipian Sauce. A whole tip of a tentacle with red rice and green pipian sauce; which is an avocado and cilantro purée. I was not able to finish the serving as the octopus was far too thick and chewy, and I didn’t find the rice all that complimentary. With all the chewing needed here, and all the sinew to gnaw through, my mouth grew nauseated quick.
Although, despite being as full as I was, I could not turn down “Grandma’s Churros”, especially with the staff gently prodding myself to. Crispy fried bites well coated in cinnamon and sugar. Enjoyed with the hot chocolate dipping sauce and berries.
These were the only two restaurants at our resort, however you could also order food at the beach front or as room service. And as is the case with all the restaurants, the menu you order from depends on the time of day you do your ordering.
They call this the “pool menu”, but you cannot order and eat it there. This menu is only available to those who are parked on the resort’s beach chairs, on the sand, over looking the ocean water.
For the following I wasn’t hungry per se, as this was in between meals. However, I felt it necessary to eat and graze while drinking, especially as being under the hot sun escalates things.
They set up side tables next to your beach chair, to place your dishes on top of. Despite the heat, they were quick to cool. I was excited by what was before me, however your body temperature gets so hot that you didn’t feel like eating all that much.
These were basic Grilled Chicken Breast and Cheese Quesadillas. Served with salsa and hot sauce as topping and a scopp of refried beans and guacamole as your side.
Despite the side and sauces I still found it bland, and myself nibbling on this alongside the “Pueblo Bonito” Shrimp Cocktail. A giant goblet of cocktail sauce hiding peel shrimp and avocado at the bottom. The sheer volume of sauce and the ratio of it to the shrimp made it overwhelming. And there was not enough saltine crackers to help balance this out.
For my second day and beach order I made sure to keep it safe and easy to eat on the beach, focusing on North American bar-style staples.
Looking for the most unique toppings I went with the A la Jerry pizza. A thick crust, red sauce-based pizza topped with mozzarella cheese, goat cheese, shrimp, and artichoke. I wish the goat cheese gave it more snap, but it was mostly artichoke. Some ranch dressing would have been ideal, as per my tastes.
The Crispy Chicken Wings were a good choice. Tangy buffalo with blue cheese dressing and crunchy vegetables. I wish I could have eaten more, but between the heat and the desire to not bloat, I did have self control.
On the beach my drinks of choice were sweet blended ones. Looking to switch things up and keep drinks interesting with a Blue Lagoon, Miami Vice, and Piña Colada.
Pineapple juice and rum were popular with the group, as chase to all the shots of tequila we were doing.
As I mentioned earlier, our resort stay included access to Pueblo Bonito’s 2 sister properties, one required a 10 minute car ride, the other a 5 minute walk across the beach. We would pass on the latter for convenience sake, but take advantage of the latter for their buffet and Asian restaurant options.
Mare Nostrum at Puebla Bonito Rose had a rotation of buffets. Every night a different theme from Mexican, seafood, Latin, and oriental. We visited during international night and helped ourselves to their heated troths of food and small bites over ice.
From a sandwich and fruit bar, to cold cuts and cold salads. But by the time we got there, later at night, it had all been picked through.
The main feature on this night was the carving station with meat on kabobs, roasted bone marrow, and spicy sausages.
I gathered a bit of everything and tried most of it. It filled, but it did not get me excited. The food was blasé, even as far as buffet goes.
The group wanted to return for Italian night, that included custom pastas where you got to chose the type of pasta, the sauce, protein, and veg that went into it.
However, after piling on my plate and taking a few bites I did not want to continue. I just didn’t like the taste and the textures as a mish matched mash. So, I pushed the plate aside and decided to go to one of the other restaurants alone instead.
We all preferred Puebla Bonito Rose‘s Sunset & Sushi Bar and if our stay was longer I would have had additional meals here out of my preference to Asian food. The Chinese and Japanese dishes weren’t authentic by any means, but it hit the spot.
A lot of it was unusually spicy like the sushi rolls, saucy meat dishes, and fried rice. The sushi was crafted to cater to North American palates, each with cucumber and avocado, a few with cream cheese and sriracha, and even one with calamari and “wonton pasta”.
It was a smaller and usual listing, none of which I have ever seen on any Vancouver menus, but well presented and satisfying for everyone nonetheless.
My drink of choice this night was a dirty martini, with extra brine, the way I like it when paired with food.
And for dessert we shared an order of the deep fried banana with a side of vanilla ice cream. Not great, but doable for a sweeter note to end on.
I only took advantage of room service on the last day, wanting to order food and pack it for our plane ride home. Knowing the 5 hours would not offer a meal, and not wanting to spend more at the airport. I didn’t plan it through and only had breakfast options to choose from, as this was done in the morning, and our flight was in the afternoon.
I got the Farm Toast with vegetables, scrambled eggs, and bacon and built it into a sandwich. I even included the side house salad for greens.
Similarly, the American Breakfast also became a sandwich with sunny side up eggs, bacon, hash brown, and sausage stuffed in between 2 buttermilk pancakes.
The Florentine Egg Burrito had more liquid than I wanted. Stuffed with scrambled eggs, spinach, Monterrey cheese, bacon, onion, and mushrooms, accompanied by tatemada sauce. This got soggy fast.
The Beef Barbacoa Burrito was more travel ready. Flour tortilla, refried beans, pickled onion, cilantro, avocado, and Oaxacan cheese; with salsa tatemada on the side.
And the cinnamon sprinkled Butter French Toast made for a sweet dessert-like option that was easily to pack, minus the mascarpone cheese cream and sweetened berries.
I also got a green juice to have right away, as by the third day I was craving some vegetable, and feeling guilt ridden over all the unhealthy food and drink I have been over-indulging in. Green Juice with spinach, pineapple, cucumber, and green apple.
In summary there were plenty of options and food that you would expect from an all-inclusive resort.
