One of the most memorable moments of our Cabo San Lucas trip did not happen at a restaurant or on the beach. It happened quietly, comfortably, and joyfully inside our penthouse, where the resort arranged for a private chef experience that felt both indulgent and deeply personal. We chose this experience to celebrate all the love we find in our family.
This was not just a meal. It was an evening of storytelling, craftsmanship, and flavor, guided by chefs who clearly loved what they do and generously shared how they do it.
'Fair Verona and the Romance of Valpolicella' from Robin at Crushed Grape Chronicles
'Pretty in Pink: Wines and Small Bites from Around Italy' from Camilla at Culinary Cam
'J'aime partager le vin et la vie avec vous' from Wendy at A Day in the Life on the Farm
'Valentine’s Amore: Sharing Luigi Righetti Amarone della Valpolicella' from Jennifer at Vino Travels
'Chef's Private Dinner at our Resort in Mexico' from Terri at Our Good Life
'A Love Letter to Wine' from Cathie at Side Hustle Wino
'Valentine's Day Wines: A Wine for Everyone to Love' from Deanna at Wineivore
A Private Chef Experience in Cabo San Lucas
Having a private chef come directly to our penthouse allowed us to experience Mexican cuisine in an entirely different way. There was no rush, no noise, and no distraction. Just the rhythm of cooking, the aroma of fresh ingredients, and the feeling of being cared for in a very intentional way.
The chefs arrived prepared, professional, and warm. From the start, they invited conversation, answered questions, and even shared a few trade secrets along the way. It felt less like a performance and more like being welcomed into someone’s kitchen.
The Wine: L.A. Cetto Nebbiolo 2020
To accompany the meal, we featured a Mexican wine that deserves far more attention than it gets. The L.A. Cetto Nebbiolo 2020 is produced in Baja California and showcases how beautifully Mexican winemaking can express structure, depth, and elegance.
This Nebbiolo offered dark fruit notes, gentle tannins, and enough acidity to stand up to bold flavors without overpowering them. It was a thoughtful and successful pairing across multiple courses, especially with dishes that included corn, umami rich ingredients, and savory cheeses.
If you are exploring Mexican wines, this bottle is a standout and a reminder that great wine experiences in Cabo extend well beyond margaritas and blancos.
The Menu: A Celebration of Mexican Ingredients
Watermelon and Tuna Ceviche on Tostadas
The first course was a stunning watermelon and tuna ceviche, served on crisp tostadas. The sweetness of the watermelon balanced the freshness of the tuna beautifully, while citrus and seasoning brought brightness and structure.
It was refreshing, colorful, and the perfect opening dish, especially paired with the first pour of Nebbiolo, which surprised us by working exceptionally well with the dish’s contrast of sweet and savory.
Caesar Salad with Authentic Dressing and Homemade Croutons
Next came a Caesar salad that reminded us why this dish, which originated in Mexico, deserves respect when done properly. The dressing was made authentically, rich without being heavy, and layered with flavor rather than salt.
The homemade croutons added texture and warmth, and the entire salad felt intentional, not like a filler course but a true part of the culinary story.
Huitlacoche Quesadillas with Blue Corn Tortillas
This course was a highlight. Huitlacoche, often called corn truffle, brings a deep, earthy flavor that is uniquely Mexican. The chefs prepared it inside freshly made blue corn tortillas, creating quesadillas that were both rustic and refined.
Watching the tortillas being made by hand was a reminder of how much skill goes into what might otherwise be considered simple food. The pairing with the Nebbiolo here truly shined, as the wine’s structure complemented the umami richness of the dish beautifully.
Homemade Churros with Chocolate Dipping Sauce
Dessert closed the evening on a joyful note. Freshly made churros, warm and crisp, served with a rich chocolate dipping sauce. There is something deeply comforting about churros done well, and these were exceptional.
Simple, indulgent, and perfect after a leisurely multi course meal.
More Than a Meal: Why This Experience Stood Out
What made this private chef dinner truly special was not just the food, though it was outstanding. It was the willingness of the chefs to share their knowledge, explain techniques, and talk openly about ingredients and traditions.
We learned small details that you never get from a menu alone. Why a certain corn is chosen. How balance is achieved in a dressing. When to let a flavor stand on its own rather than enhance it further.
Those moments turned a beautiful dinner into a meaningful experience.
Why a Private Chef in Cabo Is Worth It
If you are staying in a penthouse or villa in Cabo San Lucas, I cannot recommend a private chef experience enough. It allows you to slow down, savor local flavors, and enjoy restaurant quality food in the comfort of your own space.
Paired with a thoughtfully chosen Mexican wine like the L.A. Cetto Nebbiolo 2020, it becomes an evening that feels both luxurious and grounded in place.
This was one of those nights we will talk about long after the trip ends. And that, to me, is the mark of a truly great travel experience.
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