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“Part of our appeal is our accessibility,” said Ricardo Ramirez, general manager of Hacienda Beach Club & Residences. “We’re in the middle of Cabo [on Medano Beach], adjacent to the Marina Cabo San Lucas and within walking distance of shops and restaurants.”
Vacation rental options range from one- to four-bedroom accommodations with private terraces to four-bedroom, two-story Beachfront Villas with private infinity pools. All accommodations are designed with natural stone, ceramic and hardwood finishes, and provide views of the marina and the Sea of Cortez.
According to Ramirez, the resort’s demographic is suited toward the high-end traveler and much of the company’s business comes from the Western U.S. — particularly California, Texas and Colorado — with quite a bit of growth recently from the Midwest. The average length of stay is four to six nights.
Hacienda guests receive daily housekeeping and access to the fitness center, spa, Beach Club and all dining outlets. Beachfront Villa guests receive the additional services of a butler, chef and a personal golf cart for use during the visit. Ramirez noted that the property has a total of 109 homes, with about 25-30 percent available for rental.
The property’s Beach Club is perched on a quarter-mile of beach and overlooks the destination’s trademark rock formations of Land’s End. The club features cabanas, multi-tiered, infinity-edge swimming pools, recreational equipment and the Palapa Bar.
“We have a very swimmable beach, which is ideal for families with small children,” said Ramirez.
Calm water is a huge selling point as many of the beaches in Los Cabos are too rough and hazardous for swimming. The property also boasts a full-service spa with four treatment cottages, including a spa suite for couples. The spa offers a menu of rejuvenating treatments and therapies based on the region’s therapeutic traditions.
The property’s signature restaurant, Cocina y Cantina, overlooks the Sea of Cortez and serves family-style, authentic Mexican cuisine that showcases fresh ingredients and regionally grown produce.
“Our signature restaurant presents a nice value, with entrees ranging between $17 and $22,” said Ramirez. “Guests also have the option of in-villa dining with a private chef.”
Restaurant patrons can imbibe a variety of Mexico’s best tequilas, order from an extensive wine list including many Mexican wines and sample locally brewed beers. But what really ignites the imagination is the restaurant’s unique homemade, rum-infused drinks called curas. Rooted in the cultures of Mexico and Latin America, curas come from the practice of curanderismo, a holistic system of folk medicine blending faith, ritual and herbs to enhance a person’s physical, spiritual and psychological needs.
At Cocina y Cantina, guests can order the Eterno cura, a blend of anise, cinnamon and vanilla, which some people believe adds one more day of life for each glass taken. There are 12 curas on the menu, each offering a different effect.
Although the resort targets the higher-end client, Hacienda is looking to make itself more accessible with two new packages. The Thanksgiving Package offers a complimentary fourth night, a Thanksgiving meal prepared by the property’s chef and delivered to the guest’s residence, a buy-one-get-one-free spa treatment, a one-hour session with a personal trainer, complimentary beach activities, Kids Club access and a welcome amenity upon arrival. In addition, NFL games will be playing throughout the property. Rates start at $695 per night for travel during the Thanksgiving holiday.
The resort’s Honeymoon Hacienda Style package provides chauffeured airport pick-up, a dozen red roses and champagne in-room upon arrival, a private boat ride to Lover’s Beach, an in-room couples’ massage, rose petal turn-down and bubble bath services, a private dinner on the sand, a custom Hacienda Honeymoon Postcard made on property to send to friends or family and an amenity offered to couples who return for anniversaries. Pricing is $895 per night; there is currently no expiration date on the package.