At Paradero, we let the freshness of our ingredients–vine-ripened chiles poblanos, line-caught tuna, fresh Chocolate clams, fragrant basil—take center stage. This culinary philosophy of freshness ensures all our food contains peak nutrition. That's why every meal has been designed to give your body what it needs to thrive—from an immunity-boosting smoothie in the morning to a protein-filled burrito at lunch.
Paradero Todos Santos brings a farm-to-table cooking to another level. Just steps from the open-air restaurant is the on-site garden that supplies fresh herbs and vegetables to the kitchen, as well as 160 acres of farming fields growing everything from pimento peppers to strawberries and dozens of herbs that are used in cooking and therapies.
Why Pericúe?: The Pericúe (also known as Pericues, Cora, Edues) were the aboriginal inhabitants of Los Cabos Region, the southernmost portion of Baja California Sur, Mexico. They have been linguistically and culturally extinct since the late 18th century.
The Pericúe are best known for their maritime orientation, harvesting fish, shellfish, and marine mammals from the waters of the southern Gulf of California. Terrestrial resources such as agave, the fruit of cacti and deer were also central to their culinary philosophy as agriculture was not practiced.
Menus incorporate the philosophy of fresh fish and seafood from the Pacific Ocean and the Sea of Cortez. In addition, we incorporate sustainably sourced protein from local farmers.