Four Seasons Resort Los Cabos at Costa Palmas Shares Three Easy Steps for an At-Home Cinco de Mayo Celebration

Go back to Baja by way of taste and sound this Cinco de Mayo with easy-to-make recipes and a curated playlist from Four Seasons Resort Los Cabos at Costa Palmas. Easily created at home, the East Cape fiesta starts with a signature playlist, followed by guest-favourite cocktail recipes, and is finished with recipes for salsa and guacamole.

Step 1: Music

The Resort’s Spotify music profile features a playlist with songs that play in its various outlets including estiatorio Milos, Casa de Brasa, and more. Each title was hand selected by General Manager Borja Manchado and Resort Manager Denis Espina.

“Music is an important part of our experience; it is the soundtrack to life here at Costa Palmas,” says Espina.

“It brings together every element of the Resort, from our incredible natural surroundings and never-ending views to our contemporary architecture and our amazing food and drink,” adds Manchado.

Step 2: Drink

Food and Beverage Director Jorge Castillo is sharing recipes for two of his favourite cocktails, the Mezcarita and the Aztec Mule.

“Mezcal has a very unique smoky flavour that plays nicely with the sweetness of fresh squeezed orange juice,” says Castillo. “If you prefer tequila, the Aztec Mule is a Mexican play on the Moscow Mule, and is equally refreshing and delicious.”

Mezcarita

• 1.5 oz mezcal
• 1 oz orange juice
• ¾ oz Ancho Reyes (red pepper liquor)
• ½ oz lemon juice

Add all ingredients to a shaker with ice, shake well and strain over ice into a lowball glass or serve straight up in a martini glass.  Serves 1.

Aztec Mule

• 1.5 oz tequila blanco
• ½ oz lime juice
• 3 oz ginger beer
• Club soda

In a lowball glass, build drink over ice, topping with club soda. Stir and enjoy. Serves 1.

Step 3: Food

“Our sense of taste allows us to travel without ever leaving home,” says Executive Chef Tonatiuh Cuevas. “A tradition of Mexican cuisine, salsa and guacamole are easy to make at home and go with virtually anything.”

Guacamole

• 2 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 tsp kosher salt
• 1/2 tsp extra virgin olive oil
• 1/2 medium onion, finely chopped
• 1 serrano pepper, seeded and minced
• 3 tbsp cilantro, chopped
• 1 tbsp crumbled cotija cheese or feta cheese
• Optional 1 tbsp of chapulines (Mexican grasshopper), crispy bacon or toasted pistachios 

In a large bowl place the onion, serrano pepper, lime juice, salt. Add the avocado and mash, then add cilantro and olive oil. Top with cheese. Let sit at room temperature for 30 minutes. Serve with fresh tortilla chips and any optional toppings (bacon, crushed pistachios or chapulines).  Serves 2-4.

Salsa Roja

• 10 red plum tomatoes
• 1 .5 white onion, coarsely chopped
• 4 garlic cloves    
• 4 serrano chiles
• 1 pinch cumin seeds
• ½ bunch cilantro, chopped
• 3.5 tbsp extra virgin olive oil
• 2 Tbsp salt  

Heat the oil, sauté all ingredients, except the cilantro and salt, until they are slightly burnt, grind the ingredients (if possible in a stone mortar) or in a blender until it has a rustic texture, add cilantro and salt to taste.  Makes about 3.5 cups.

Salsa Verde

• 1 large onion, coarsely chopped
• 1 1/2 pounds fresh tomatillos
• 3 fresh serrano chiles
• 1 habanero chile
• 3 garlic cloves
•  ¼ cup fresh chopped cilantro
• ¼ cup fresh chopped mint
• 1 avocado, finely diced
• 3 Tbsp red onion, finely diced
• 2 tsp coarse salt
• 2 tbsp of extra virgin olive oil + 2 tbsp of extra virgin olive oil for sautéing

Heat oil in a pan over medium heat, add the white onion, the tomatillos, chilies and garlic and sauté until they take just a little colour. Put tomatillo mix in a blender and roughly grind, pour contents into a large bowl and mix with the rest of the ingredients.  Makes about 3 cups.