With winter blustering its way up the East Coast, two Skylarkers—director of industry and marketing partnerships Jes Ware and editorial associate Esther Ro—headed to warmer climes. Their destination: Los Cabos, where the sunsets are pure magic and the landscape evokes the land before time. Here’s their report:

By Esther Ro & Jes Ware
Chileno Beach
Photo by Jes Ware

WHY GO

If your goal is to escape the cold, the southern tip of Baja California is a good bet. The weather tends to be less temperamental, weather-wise, than on Mexico’s Caribbean coast; an average of 350 days of sunshine per year means few clouds to spoil a short getaway. During our November visit, there was plenty of sun for getting our tan on. Over never-ending tacos and piña coladas on the beach, we plotted our return: Next time, we’ll head down during peak season (December to March) when casual lounging can turn into epic wildlife watching: Humpback and gray whales set up camp in the warm waters for the winter.

Exterior View
Photo by Grand Velas Los Cabos

WHERE TO STAY

We bunked down at Grand Velas Los Cabos, a sprawling, high-end retreat that hits the sweet spot between big-resort swag and individualized hospitality. On any given day we had our choice of three pools or the beach (though Cabo’s notorious currents preclude ocean swims) and an abundance of restaurant options. Cocina de Autor is a tasting-menu spot led by chef Sidney Schutte, whose Librije's Zusje, in Amsterdam, has two Michelin stars; Cabrilla is a killer poolside ceviche bar. All-inclusives have a rep for less-than-stellar service, but the staff at Grand Velas was attentive and personable—despite having just over 300 suites, employees remembered both our names and our fresh-squeezed juice preferences at breakfast ( the green morning juice is amazing).

Octopus Dish
Photo by Grand Velas Los Cabos

THE FOOD

Grand Velas is home to seven notable restaurants and one of the most extensive wine lists in Mexico (some of the bottles are stunningly displayed at the Italian restaurant, Lucca). While we enjoyed Cocina de Autor as well as the seven-course Mexican tasting menu at Frida, our hearts lay with the uncomplicated delights: grilled shrimp tacos on the beach and chilaquiles at Azul’s epic breakfast buffet. 

The Pool
Photo by Grand Velas Los Cabos

WHAT WE LOVED

Esther: “The thoughtful architecture. Each room has a balcony, and waking up each morning to the sunlight streaming through the glass doors, the ocean sparkling beyond the bougainvillea, put me immediately into vacation mode.”

Jes: “The poolside service. Along with never-ending margaritas, Luis was wonderful enough to bring over a wooden tray of SPF-laden lotion and an ice bucket full of water bottles.”

Sunset
Photo by Jes Ware

THE MOMENT

Arriving at sunset, just as the marble and stone lining the massive lobby lit up in pink, gold and violet. After a very long day that began in the early hours of the morning in New York, it was just the welcome we needed.