The gastronomy of Mexico is one more example of the interbreeding of natives and Spaniards who, as a product of their union, generated the baroque Mexican culture. The vast number of ingredients was combined one by one to achieve the elaborate dishes that delight our palates and represent with dignity the different regions of the country. The ingredients are obtained from the surrounding land and bring a personality to dishes that, for us, is impossible to forget. The gastronomic history is extensive and varied, not only for the different dishes, but for the different recipes that exist for preparing them. Most Mexican recipes are handed down from generation to generation as part of the family’s traditions. Clay and copper pots, wood and stone instruments, such as the molcajetes or metates, are part of the traditional cooking environments that are lodged in the collective memory and with which we carry beautiful stories of our childhood with the whole family gathered around the kitchen table. With this scenario as a starting point, new generation chefs have taken on the task of recovering emblematic recipes from Mexican cuisine. They add their own personality by experimenting with ingredients and turning their dishes into unique and unrepeatable culinary experiences. Chefs today want to preserve tradition and, at the same time, generate new ways to demonstrate the diversity of ingredients, playing with our memory in every bite. All our senses are attentive when enjoying a Mexican dish. There’s the sound of the preparation, like the tejolote hitting the molcajete or the bubbling boiling lard to achieve the perfect fries. The aromas found in each ingredient, the colors that contrast on the same plate, such as the sesame on top of the mole, or the pomegranate accompanying the traditional Chile en Nogada. The soft or crunchy textures that harmoniously tell a story that finally gives way to the taste that reaches our mouth, transforming the act of eating into a pleasure. In this discovery of flavors, architecture becomes one more element. The space around us plays with our mind and changes the way we perceive food, carrying a sauce from the sublime to the chaotic or from the simple to the fantastic. Our senses cannot focus exclusively on the dishes, but bring together every element around us to achieve a culinary experience: lighting, colors, materials, vegetation, and textures. Most Mexican food restaurants have strived to maintain a traditional architecture in the use of clay, stone, cornices and details in stone, dark woods, and beige colors in different shades harmonizing with reds, oranges and yellows. This combination, in addition to evoking the traditional haciendas with dim warm illumination, favors our appetite for seeing and tasting each dish better. Furniture and decorations also play a key role in the complete experience of Mexican gastronomy. Heavy chairs with leather and wood inserts are extremely popular, as are family paintings hanging from the walls and art with vivid colors. The cuisine alone is a dynamic experience. The spaces designed for each restaurant concept are a great complement. Contemporary Mexico has enormous history embedded in the architecture of the haciendas of the sixteenth century. These are elements that can be used. The roots of the traditional architecture remain in the materials, just as the ingredients remain in the gastronomy. The trend is to design increasingly adventurous and attractive locations where the gastronomic offering is congruent with the space. If you want to taste the traditional recipes of Mexico in a traditional atmosphere or try the young and risky dishes of the new gastronomy in a contemporary space, Los Cabos is the right place!