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Best Breakfast in Los Cabos: The Resort at Pedregal

February 6, 2016
A fruit plate like no other
French toast at The Resort at Pedregal

French toast at The Resort at Pedregal

In our search for the best breakfast in Los Cabos, we fell in love with the one at The Resort at Pedregal.

Whether you’re a hotel guest or visitor to Los Cabos, breakfast at The Resort at Pedregal is an extraordinary not-to-be-missed culinary experience. We happen to be French toast buffs who order and compare the same dish all over the world (even in France, where it’s called pain perdu) but the version at Pedregal was simply sublime.

Made with dense brioche bread, the Coconut French Toast was moist and soft on the inside with a crispy sugared outside. Staying at the resort for several days, we had the opportunity to sample a variety of breakfast dishes, which were uniformly first in class.

The setting at Land’s End

Outdoor seating at Don Manuel at The Resort at Pedregal

Outdoor seating at Don Manuel at The Resort at Pedregal

At breakfast, guests can either dine inside Don Manuel’s (the resort’s signature restaurant) or al fresco on its spacious patio under beautiful ecru market umbrellas embellished with scroll designs. Either option offers cool breezes and dramatic views of the Pacific Ocean, and outdoor heaters and serapes on chillier mornings.

Under the umbrella

Under the umbrella

The restaurant resembles an old Mexican hacienda with a “kitchen” off to the side. The smaller air-conditioned area, called “Su Cocina” looks like a marketplace with a striking display of high-quality organic products, all grown or produced locally.

At the omelet station, a chef prepares eggs with veggies to order brought to your table steaming hot by a waiter. The dishes are accompanied with either handmade tortillas (flour or corn) or toast.

Specials of the Day

Eggg specialities of the day

Handmade tortilla

Handmade tortilla

Fixings at the omelet station

Fixings at the omelet station

For the more health-conscious, a made-to-order fresh smoothie bar is at the other end of the room. The attractive tile walls are lined with bottles and glasses filled with fresh fruit juices, different types of milk, granola and cereal grains. Tempting grilled vegetables are placed nearby in large covered pots.

In the middle of the room on an old-fashioned wooden cart are local cheeses, charcuteries, fresh fruit, incredible breads, and freshly-baked miniature pastries, including the best cinnamon bun I’ve ever eaten in my life. All the foods are artistically labeled on chalkboards.

Fresh breads and croissants

Fresh breads and croissants

Fresh fruits

Fresh fruits

Guests can also order from an extensive menu of daily specials that includes Mexican favorites like Chilaquiles, Huevos Rancheros, and Chile Relleno de Huevosso as well as more conventional breakfast dishes like pancakes, waffles, steel cut oatmeal, muesli, smoked salmon, and seasonal fruits and berries. Every dish is presented with flair and artistry, and the service is flawless but never hovering.

Egg white omelet with manchego cheese

Egg white omelet with manchego cheese

Waffle and mixed fresh fruit

Waffle and mixed fresh fruit

A fruit plate like no other

A fruit plate like no other

The lovely décor evokes a sense of place from the comfortable chairs with woven backs of embossed leather—to the whimsical wrought iron turtle sculptures climbing up the walls—to the colorful Mexican pottery with matching turtle designs.

Frothy cappuccino

Frothy cappuccino, perfect finale to a perfect breakfast

Using the best local organic products, Executive Chef Yvan Mucharraz and his culinary team have added a contemporary twist to the traditional breakfast. In the past, Mucharraz worked closely with two celebrity chefs, Juan Mari Arzak at Tezka in Mexico City and Thomas Keller at The French Laundry in Napa Valley, California.

Given the chef’s pedigree and talents, it’s not surprising that he would strive for and achieve culinary perfection not only in his French toast but for delivering the overall best breakfast in Los Cabos.

Executive Chef Yvan Mucharraz (Photo credit: The Resort at Pedregal)

Executive Chef Yvan Mucharraz (Photo credit: The Resort at Pedregal)


Recipe

Coconut French Toast with Braised Wild Berries

(courtesy of Executive Chef Yvan Mucharraz,  The Resort at Pedregal)

Ingredients:

  • 1 thickly-sliced piece of brioche bread
  • 2 eggs
  • ½ pint whipping cream
  • cinnamon and sugar (to taste)

Method:

Mix the 2 eggs with the cream. Wet the bread with this mix and sear in a hot pan. Once it is a golden color on both sides, sprinkle with cinnamon and sugar. Serve hot.

Berries Marmalade

Ingredients:

  • 1/2 cup mixed berries
  • ¼ cup regular sugar
  • ¼ cup water

Method:

Mix all the ingredients together in a hot pan for 4 min.

Coconut Syrup

Ingredients:

  • 1/4 oz. Coconut Cream Kalahua
  • 6 oz. Coconut milk
  • 6 oz. Whipped cream

Method:

In a bowl, mix all ingredients. Will make enough to have more the next day.


IF YOU GO

The Resort at Pedregal

Toll Free Reservations: 844-733-7342

Disclosure: As frequent visitors to Los Cabos over the last decade, we have had the opportunity to sample many wonderful breakfast venues. in this case, we were guests of The Resort at Pedregal but any opinions expressed in our post on our own.

  • Reply
    Marilyn Jones
    February 6, 2016 at 7:29 pm

    Wow. No I mean WOW!! Awesome setting, delicious food, easy-to-follow recipes and a cute chef! I’d say that’s a home run!!

  • Reply
    Sand In My Suitcase
    February 6, 2016 at 9:21 pm

    We’re going to have to keep this in mind for the next time we’re in Cabo!

    We love to hike up to the top of the Pedregal in the morning – for a bit of exercise and for the panoramic views of the bay you get up there! On the way down, we sometimes stop for breakfast at the little cafe (can’t remember the name of it) where the Pedregal organic market is held on Wednesday and Saturday mornings. Mama’s Cafe in town often has a good breakfast too.

    Thanks for this tip :-).

  • Reply
    Cathy Sweeney
    February 7, 2016 at 1:56 pm

    Based on these awesome photos, I’m inclined to believe you that this is the best breakfast in Los Cabos. Although I’d rather have Chef Yvan making my French Toast, I appreciate the recipe.

    • Irene S. Levine
      Reply
      Irene S. Levine
      February 9, 2016 at 10:11 am

      Looks like Chef Yvan is a distraction from the breakfast:-)

  • Reply
    Jo ~ Lifestyle Fifty and ZigaZag
    February 9, 2016 at 2:05 am

    Ohmigosh. As I’m sitting here not having eaten lunch this all looks so fab. Great recipe and cute chef! You had it made!

    • Irene S. Levine
      Reply
      Irene S. Levine
      February 9, 2016 at 10:12 am

      The Resort at Pedregal was really impressive in so many respects!

  • Reply
    Billie Frank
    February 9, 2016 at 9:43 am

    I was following your Mexican adventure on Facebook. The Resort at Pedregal looks wonderful. I’m a big breakfast (and French Toast fan- best ever, cream cheese stuffed) and we eat mostly organic and fresh and local so you really caught my attention with this.

    • Irene S. Levine
      Reply
      Irene S. Levine
      February 9, 2016 at 10:13 am

      I think you would really enjoy the organic products at Pedregal and other farm-to-table venues in Los Cabos, Billie!

  • Reply
    The GypsyNesters
    February 10, 2016 at 11:31 am

    We are not usually big breakfast people, but that fruit looks marvelous and the French toast too, so I guess we could suffer through a few while hanging out in Cabo.

  • Reply
    Laura
    February 10, 2016 at 1:15 pm

    Irene, everything looks so fresh! I love french toast and I’m going to try the recipe. Thank for posting it, I just pinned it. 🙂

  • Reply
    Jackie Smith
    February 10, 2016 at 5:46 pm

    Back during our ‘Mexico phase of life’ we developed a love of huevos ranchers and a la Mexicana and divorciado so I am certain we would have stuffed ourselves with them if we’d have been there! The French toast sounds delicious though.

  • Reply
    Sue Reddel
    February 10, 2016 at 6:55 pm

    I fell in love with the French toast just from than magnificent photo! Looks like the Pedregal has something for everyone on their breakfast table. I’m going to have to try that French toast recipe the sugar coating sounds wonderful. Thanks Irene!

    • Irene S. Levine
      Reply
      Irene S. Levine
      February 10, 2016 at 7:08 pm

      One clue is getting delicious bread like the one this one was made with!

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