Tenoch at Paradero Todos Santos - El Pescadero

Franzi Sar

4 months ago

"Extremely unique and special place. The brutalist architecture somehow harmonized perfectly with the surrounding nature and the carefully created garden to form a kind of artwork. Although we were not guests at the hotel, the reception staff was kind enough to give us a tour of the premises with a lot of explanations. Huge thanks to Andrés! The dinner was the perfect finale of the evening, with dishes that added a special touch (and explosions of flavor) to Mexican cuisine. We absolutely loved it and it was a highlight of our trip. Especially recommended: the roasted cauliflower and tomato aguachile (both vegetarian), the apple mint abalone aguachile (kind of a fruity, herby ceviche), and the taco de pulpo. Exquisite taste also in drinks - we sampled the entire mocktail menu. Thanks for the outstanding night in an absolutely unique atmosphere!"

Alexander Phillips

5 months ago

"We had an absolutely amazing dinner. While we weren’t staying on property, we made a point of driving from our hotel just to dine at tenoch based on reviews and feedback from friends. All the food was delicious and so well executed/elevated. The service was impeccable (Benjamin took such good care of us). We sat at the bar and had front row seats of both the kitchen and the bar (where Gabrielle was making some great mezcalitas). Definitely would return for both a special occasion or just a really really good meal!"

Cheryl Kenny

5 months ago

"It is no surprise that Tenoch Restaurant has earned recognition from the Michelin Guide in both 2024 and 2025. Based on our experience, a Michelin star feels not like a possibility, but an inevitability. The greatest challenge at Tenoch is deciding what not to order. The menu is so compelling that restraint feels almost impossible. My strongest recommendation is to order multiple starters and share—this allows you to experience the breadth, creativity, and sheer confidence of the kitchen while leaving room for multiple courses. I am already eager to return simply to try their “everyday food,” like a hamburger, just to see how Tenoch elevates something so familiar into something extraordinary. From the moment the meal began, it was clear we were in for something special. After ordering, we were presented with an amuse-bouche of tomato soup served as a shooter, surrounded by fresh rosemary sprigs. The aroma alone added a layer of complexity before the first sip—savory, aromatic, and deeply comforting. The Caesar salad was a standout, thoughtfully reimagined with small bites of avocado and fried sweet potatoes that added both texture and a personal signature. The beet salad, however, truly stopped us in our tracks. Diced beets rested atop a cloud-like bed of goat cheese, finished with delicate greens and a snowfall of shredded cheese—visually stunning and beautifully balanced. Corn toast with mushrooms proved equally memorable, rich yet restrained. For mains, our table shared the Hoisin chicken and the daily fish special, passing small bites around so everyone could experience multiple dishes. This approach perfectly suited Tenoch’s menu, where every plate feels worthy of attention. Dessert was nothing short of spectacular—and generous. Four desserts arrived: a refined take on chocolate mousse with three distinct elements, a panna cotta paired with caramelized popcorn, a caramelized banana creation that makes Bananas Foster feel ordinary, and finally, French toast. Words truly fail to capture the indulgence of that final dish—other than to say it is both unforgettable and easily serves two to four people. (I’ll spare you the details so you can enjoy the surprise yourself.) Tenoch is not just a meal—it is an experience. This is an absolute must-visit while in Cabo, and a restaurant we will enthusiastically return to again and again."