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The team’s refined approach to But beyond simply innovating in the kitchen, Guadalupe Valley, which Flores Mazón is
creating menus for the resort has resulted in Bustamante, Mucharraz, and Flores Mazón blending to make a unique Capella Pedregal
sophisticated interpretations of local dishes: have been busy cultivating special partnerships wine collection.
for example, ceviches that incorporate such with farmers, fishermen, and vintners The fruits of the culinary team’s labors can be
unusual ingredients as parrotfish with serrano- throughout the region. In many cases these tasted year-round at the resort’s four restaurants
chile emulsion, and seabass with meyer lemon relationships allow Capella Pedregal to procure (which range from an informal beach bar to an
mousse and smoked paprika. The resort’s the best and freshest local produce (like the alfresco seafood grill and a fine-dining club).
signature libations also put an artisanal spin pick of the day’s catch from the Pacific and Sea Their talents are also on delicious display
on local favorites—for example, chipotle- of Cortez). Increasingly, though, collaborative during the resort’s annual summer Food &
spiced margaritas made with Baja mango are efforts with growers are yielding all kinds of Wine Festival, held over a long weekend in
perpetual guest favorites. specialty ingredients, which are available only July. For reservations and tickets, visit, www.
to the resort chefs: for example, Guadalajara- capellahotels.com/cabosanlucas/dining-en.
raised pata negra pork (which Mucharraz html.
cures for 10 months to make jamón ibérico),
and rare “Mona Lisa” wine varietals from the
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