Baja California Sur’s desert stretches for nearly 800 miles, sprawling towards the southernmost edge of the peninsula until it’s interrupted, abruptly, by the ocean. At the center of this interruption is the JW Marriott Los Cabos, which hangs over a shore break where the Sea of Cortez meets the Pacific Ocean. The tide washes up warm water onto the hotel’s private beach, which is only a sandy staircase away from the rest of the property, laden with several pools, restaurants, and private pockets that overlook the mountains, the desert, the water.

Here is where JW Marriott hosts its Relish the Heritage Festival, a four-day indulgence of Mexican food, wine, mixology, and music. Each year, a different corner of Mexico is recognized by the festival, inviting local leading chefs from that area to flex the flavors, cuisines, and traditions that are celebratory or unique to their respective region.

This year’s ninth edition welcomed Mexico City as its guest region, illuminating the talents of chefs Fabiola Escobosa (founder and chef of Cana), Fernanda Prado (pastry chef, director, and dessert creator of Çuina restaurant and bakery), and Vanessa Blouet (chef of La Casa by Thierry Blouet). They were joined by JW Marriott Los Cabos' founding chef Thierry Blouet and host chefs Pablo Hildebrando (Executive Chef) and Mario Rodríguez.

Opening night was dedicated to Mexico City’s street food cuisine curated by Chef Pablo Hildebrando. With vendors taking up shop on the Amet Patio, guests enjoyed a wide-ranging palette of candies, cocktails, tacos, and other bits and bites that one might find on the lively avenues of Mexico City (a notable crowd favorite: small canaries offering to unfold cute, personalized notes for attendees). Rayo Cocktail Bar, which sits on the list of Mexico City’s 50 best bars, served cocktails while the band 1822 performed live music. 

The next evening, guests gathered in Chef Javier Plascencia’s outdoor poolside restaurant, MarHumo. This menu brought the celebration back to South Baja, starting off the first course with a mixed kale dish, beef empanadas served with chimichurri and chiltepín chili, clams in white pickle sauce, and crystallized grapefruit peel with toasted pecans and parmesan cheese. 

Main courses and sides include the likes of eight-hour braised beef ribs with Swiss chard and mashed potatoes, perfectly roasted organic chicken, and fish of the day with fresh veggies, satisfying an appreciation for home-cooked comfort meals revamped with an expert's touch. DJ Dianalog played music during dining hours, which was followed by a concert put on by Latin Grammy-nominated musician Tren a Marte.

On Saturday, the festival headed north for an organic garden tour, exploring the land from which JW Marriott Los Cabos sources ingredients for its restaurants. Mimosa in hand, guests perused lanes of tomatoes, kale, mango, eggplant, and other fruits and vegetables that were then prepared into a lunch led by Thierry Blouet: burrata cheese, goat cheese, olive oil, fresh baked bread, paired with grilled zucchini, carrots, tomatoes–all served and paired with sangria, lemonade, and light wines.

It was a rainy afternoon back at Los Cabos, one of the few wet days of the year. In the hotel’s Mila Room, people gathered for wine tasting, tapas, and dancing, enjoying reds, whites, and rosés from RGMX in Coahuila and Adobe Guadalupe in Baja California, paired along with umami-topped watermelon and rich oysters. CubaSon Ensemble performed classical sones with bolero and trova, casting a rhythm across the entirety of the crowd, who eventually shuffled together towards Café des Artistes for the final gala of the festival.

Here, to perhaps a perfect ending to an enriching few days of culture, food, and community, chefs prepared a seven-course wine-paired dinner. Chef Vanessa Blouet contributed a perfect egg with fried mini grasshoppers and pink mole. Chef Escobosa first served Brussels sprouts tostada with preserved lemon and pink pinion, then a delicate catch of the day immersed in white butter, miso, and green peas, followed by sweet muscat plums with hazelnut and cheese. Chef Thierry Blouet and Chef Mario Rodríguez prepared heirloom tomatoes with sea urchin and later, lamb chop with garlic custard and a balsamic vinegar sauce. Lastly, for dessert, Chef Prado served hibiscus and rhubarb and poached peaches with St. Germain in lavender ice cream. 

Guests left the Relish the Heritage Festival full and nourished, not only from days of signature dishes by acclaimed chefs throughout Mexico City and Baja, but with the exposure to traditions, tastes, and sounds from these regions, all enjoyed in the beauty that is the JW Marriott Los Cabos. 

Photos Courtesy of JW Marriott Los Cabos Beach Resort & Spa.