TOPPL ATE S
LaLupitaTaco& Mezcalin thecentreofSanJosédelCabois
a buzzyspotwithlivemusic,coldbeersandthebesttacosin
town.ChefPiaQuintana,whohelpedlaunchLondon’sWahaca
Mexicanrestaurants,knowshowtoserveMexicanfoodtoa
globalaudience,andherheartysoupsandtacosmadefrom
hand-pressedtortillasfilledwithseasonalfish,meatandveg
featureclevercontemporarytwists.Thefarm-to-
tablemovementin theregionis being
pioneeredbya handfulofopen-airdining
destinations– celebritychefJavier
Plascencia’sbreezyJazamangoin Todos
SantosandHierbabuenain nearby
El Pescaderobothputa modernspinon
localproducefromcevichetococktails,
whileatrustic-chicFloraFarmsin San
JosédelCabo,everythingis grown
ormadein houseandserved on the
sprawling property.3 .HOTELSANCRISTOBAL
It’sonlyanhour’sdrivefromCaboSan
Lucas,butwithitshandsomecolonial
architecture,artistcommunityandchilled
surfervibe,thebohemiantownofTodos
Santosis a worldapart.It’shereonthe
outskirtsoftown,wherethedesertmeets
theseain divine,cactus-strewnisolation,
thathotelierdujourLizLamberthas
recentlyopenedherfirstinternational
property.TheTexan’sHotelSanCristobal
is designedtoevoketheBajaofa bygone
era,withjust 32 roomsintendedforthe
‘gypset’ – writer Julia Chaplin’s recently