Fall 2024

suites available as well, including a Spa Suite that features a beautiful infinity-edge plunge pool, along with 60 villas ranging from two to six bed- rooms. Brisa del Mar, our six-bedroom master villa, provides an expansive 24,000 square feet of indoor/outdoor space with private amenities, including a media room, outdoor terrace with a custom bar and pool table, large outdoor pool with its own shower, private beach access, and much more.” According to Lopez, the property was designed by Glazier Le Architects and interior designer BAMO to “exude beachside chic inter- twined with natural elements like wood and hand-cut local stone and accented with tradi- tional Mexican design elements.” At the property restaurants, lounges, swinging basket chairs, beachfront tables and ocean views are just some of the elements that carry through the theme of effortless relaxation in harmony with nature. COMAL, the resort’s signature oceanfront restaurant, is helmed by Executive Chef Orli del Angel and Culinary Experiences Director Chef Yvan Mucharraz and offers a seasonal menu with modern interpretations of local dishes fea- turing sustainably sourced seafood and inspired by the community of Los Cabos. “COMAL features contemporary Mexican cuisine that celebrates the country’s distinct regions and traditions alongside world-class seafood,” Lopez says. Menu highlights include Chocolata Clams a la Diabla with ginger, cucumber, fermented hot chile sauce; a catch of the day; Peas Ceviche fea- turing fresh seafood, herbs, peas, radish and habanero oil; and Octopus Huarachope with masa, peanut mole, yogurt, seeds and fresh greens; alongside an inventive cocktail menu and extensive wine list. At YAYA, located at the top of the resort pool, Chef Eliana Godinez combines Mexican and Italian Mediterranean influences in her unique menu, with options like “From The Embers” with green sauce “fiorentina” style and lemon, and Patatas Bravas with potatoes, papri- ka vegan demi-glace and chives. Chileno Bay signature cocktails include the Yayarita and Acqua Di Yaya. Alongside the pool and beach, TNT offers tacos and tequila in a playful, relaxed environ- ment. Al pastor, deep-fried shrimp and vegan options from local farms are among the taco possibilities, while the fresh guacamole and of 176 C A R M E L M A G A Z I N E • F A L L 2 0 2 4 The award-winning COMAL’s oceanfront setting is the perfect environment for breakfast, dinner and bar service, with a con- temporary menu that references the local area. A live-action seafood and ceviche bar adds to the enjoyment.