You can dine al fresco on the beach, too. At sunset. I did this one evening as the sky turned pink and the sun dipped below the horizon, while I was served multiple courses of perfectly fresh sushi in a Japanese omakase experience. I admit, I fell prey to the romance of it all. The food at Susurros is universally excellent and (sushi experience aside) the menus at the two restaurants elsewhere in the resort are made up of distinctly Mexican classics. The more formal of the two, Casamilpa, is informed by the area’s Indigenous Huichol culinary traditions, offering a Mexican farmhouse concept. I took a cooking class one afternoon and was shown how to prepare guacamole, and grilled fish as the chefs do, pairing seasonal vegetables grown locally with sustainably sourced meat and fish. I was told my tortilla, made from scratch, was the best first attempt they had seen. I can’t tell if this was mere flattery, but given the fact I never cook at home, it was a huge ego boost.
Photo: Courtesy of Auberge Resorts Collection
The guest rooms are similarly relaxed and informal. My ground floor, ocean view room was at least 1,000 square feet (or at least that was my rough estimate, given it was over double the size of my apartment) with a king-sized bed, and a large terrace that extended onto a garden terrace. The expansive windows and floor-to-ceiling sliding doors mean every room is filled with natural light; all the better to illuminate the rooms earthy, neutral colors, which make clever use of natural wood and local textiles. The real standouts, however, are the bathrooms, which feature large free-standing soaking tubs, rain showers, twin vanities with automatic motion-sensitive lighting, and a walk-in closet. Even doing my makeup for dinner took on a kind of regal luxury.