Humo at Zadún, a Ritz-Carlton Reserve

Humo is the live-fire signature restaurant at Zadún, a Ritz-Carlton Reserve, set above Puerto Los Cabos in San José del Cabo. The name means "smoke," and the kitchen is built entirely around fire: a South American–rooted grill program that cooks over open flames, embers and ash using ancestral techniques such as the stone oven, ash cooking and buried fire. Land-and-sea plates move from wood-fired chorizo and oysters smoked over hot stones to grilled beef and seasonal vegetables, with a separate multi-course vegan menu offered alongside the main carte and a wine cellar of roughly a thousand labels.

The setting is as much the draw as the cooking. Humo's oceanfront terrace runs along a continuous fire trough that glows between the tables at dusk, framed by agave, native brush and views toward the Sea of Cortez. Inside, the room is rustic but refined — dark wood, stone and candlelight — and the open kitchen turns the grill into theater. Service is paced for a long evening, and the kitchen leans on Baja produce and Sea of Cortez seafood as much as on imported cuts. It reads as a destination dinner: unhurried, occasion-driven and best timed to sunset, when the light drops and the fire takes over. Couples and small groups make up most of the room, and the terrace tables along the flame line tend to book out first. As the signature table at one of only a handful of Ritz-Carlton Reserve properties in the world, Humo pairs that exclusivity with a genuinely original, fire-first kitchen.

Why Humo Stands Out

Live-fire South American grill — the kitchen cooks over open flames, embers and ash with ancestral techniques, from the stone oven to ash cooking and buried fire.

Oceanfront fire-trough terrace — a continuous line of flame runs between the tables, framed by agave and views toward the Sea of Cortez.

Inside a Ritz-Carlton Reserve — Humo is the signature restaurant of Zadún, one of only a handful of Reserve properties worldwide.

Land, sea and a full vegan menu — a wide grill carte plus a separate multi-course vegan tasting and a wine cellar of roughly a thousand labels.

Must-Try Dishes

Smoked Oysters — oysters finished over hot stones and embers with aromatic smoke.

Beef Tenderloin Picadillo — beef tenderloin with dates, pasilla chili and olives.

Mushroom Barbacoa — seasonal mushrooms with roasted garlic, caramelized onion and Chihuahua cheese.

Wood-Fired Chorizo — house chorizo grilled over open flame.

Hours & Reservations

Hours: Dinner from 6:00 PM to 10:30 PM. Days and hours may vary by season, so confirm with the resort when booking.

Reservations: Recommended — book through OpenTable or the Zadún concierge.

Dress code: Resort elegant / smart casual.

Best time: Sunset, for the oceanfront fire-trough terrace.

Reviewed by What's In Cabo Editorial Team, 2026-06-25. Sources: humoloscabos.com, Marriott, OpenTable.