Dreamscapes Travel & Lifestyle

DREAMSCAPES FALL/ WINTER 2023 46 L O C A V O R E W hen you arrive at Paradero Todos Santos, you're not quite sure you're there. Framed by the Sierra de la Laguna Moun- tains on one side and the ocean on the other, you have arrived to adventure chic. There is no garish sign announcing its presence on the highway. Moreover, in this earthy desert paradise, a line of low-slung concrete buildings bear the same muted tones as the enveloping sandy terrain. Minimalism prevails. Less is more. It's quiet, sub- dued and adults-only. With only 41 rooms and suites, the posh bohemian retreat—just north of Cabo San Lucas on the Pacific side of the Baja Peninsula—is a far cry from the bustling tourist town of Cabo. Paradero Todos Santos is a new breed of luxe adventure resorts that reveres sustainability and celebrates the land, culture and people of Mexico. "You don't come here for beaches, bikinis and margaritas," co-owner Josh Kremer tells me on a recent stayover, describing Paradero's brand as "experiential hospitality," a departure from cookie-cutter all-inclusive resorts. Now for the goods. LOCAL. LOCAL. LOCAL. At the Pericúe Bar, overlooking the open kitchen, tacos bake in an Oaxacan clay oven, which are wrapped around soft-shell crabs, fresh from the ocean. A few steps away are plantings of basil and mango, avocado and eggplant, destined for diners' plates. More recently, Paradero has added an Omakase experience. Omakase, from the Japanese "to entrust," translates as "no set menu." Instead, the chef creates a tasting menu of five courses inspired by local delicacies, during which he explains the origins and meaning of each dish. One night on nearby La Tequilera beach, a long, semi-circular table was set for 150 guests. This restaurant without borders flung open its airy doors ready to welcome diners in a dining HEARD OF PARADERO TODOS SANTOS? BY SEAN MALLEN THE SUN-BLUSH DESERT STAYOVER

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