The Mexican Pacific

August 12 - November 1

The Pacific Coast of Mexico stretches along the coasts of western Mexico at the Pacific Ocean and its Gulf of California (Sea of Cortez). On the western Baja California peninsula coast, it extends from the border with the United States at Tijuana in the state of Baja California, south to the tip of the peninsula at Cabo San Lucas in the state of Baja California Sur. On the peninsula's eastern coast it extends from the head of the Gulf of California to Cabo San Lucas.

By the 8th century in the Acapulco Bay area, there was a small culture first be dominated by the Olmecs, then the Teotihuacan, the Maya, and in 1486 by the Aztec Empire.

After the Spanish conquest of the Aztec Empire (1519−1521), the Pacific Coast of present-day Mexico was first seen by Europeans at Acapulco Bay. It occurred in either 1523 by explorers sent by Hernán Cortés via land, or in 1526 by Santiago Guevara via ship.

The Augustinian friar and navigator Andrés de Urdaneta had discovered the return Spanish trade route (tornaviaje) from the colonial Philippines to the Pacific Coast of Mexico in 1565, using the Pacific's volta do mar. The Manila-Acapulco Galleons were Spanish trading ships that made round-trip sailing voyages annually across the Pacific Ocean, from the port of Acapulco in the Spanish colonial México to Manila in the Spanish East Indies and back. Both under the colonial Viceroyalty of New Spain.

"Manila Galleons" is also used to refer to the trade route between colonial Acapulco and Manila, which lasted from 1565 to 1815.

* This menu can be adjusted to accommodate vegan, pescatarian and lacto-ovo vegetarian diets. Please inform us your preference during the reservation process.

Chefs Diego Galicia /  Rico Torres I Executive Chefs   

Chef Alexana Cabrera I Chef de Cuisine   

Chef Nico Garza I Sous Chef 

Lauren Beckman I Bar Director

Hailey Pruitt I Sommelier*

*Hailey received her certification from the world renowned Court of Master Sommeliers.

*Food allergies are taken very seriously and will always be a top priority.

*Consuming raw or undercooked meat, seafood, or eggs can increase your risk of food foodborne illness.