Caracara

Caracara is a farm-to-table restaurant at Villa Santa Cruz, a beachfront hotel a few miles outside downtown Todos Santos. Dinner comes off a wood-fired oven and a grill and is served outdoors in the hotel's farm and agave field, with herbs and vegetables grown steps from the tables. Guests start with a cocktail at the Farm Bar, then step up into The Nest, a dome woven from branches that serves as the dining room. It is open to hotel guests and the public with an advance reservation, serves dinner Wednesday to Monday from 5 pm to 10 pm, and closes on Tuesday. Pizzas cost 360 to 400 pesos, mains 350 to 840, and a rib eye for two 1,650, tax included.

The menu runs from garden salads and pizzas to what the hotel calls elevated surf and turf: the catch of the day served sashimi-style, lobster risotto, a beef filet with béarnaise and chicken in mole poblano. Farm produce is used when available, and the menu marks its vegetarian options. The bar pours signature cocktails built on mezcal, tequila and gin, plus Mexican wines from Valle de Guadalupe and Valle de Parras. When 7x7 visited in 2025, it described sunset colors and later the stars showing through the web of sticks overhead. Wine Down Wednesdays and Fridays at the Farm are due to resume in October 2026.

Why Caracara Stands Out

The Nest — the dining room is an open-air dome of woven branches set among the agave, with a chandelier hanging inside.

Fire and farm — a wood-fired oven and a grill do the cooking, with herbs and vegetables from the hotel's own garden.

The Farm Bar — drinks before dinner in the farm, such as the Santa Cruz, made with mezcal, charred pineapple, tamarind, jalapeño and lime.

Open to visitors — Caracara is the hotel's restaurant, but it serves both hotel guests and the public, with an advance reservation.

Must-Try Dishes

Smoky Caesar — grilled romaine with the house Caesar dressing, tomato marmalade and grana padano, with shrimp or chicken on request.

Blanca — a white pizza from the wood-fired oven with prosciutto, mushrooms, blue cheese, spinach and béchamel sauce.

Chicken Mole — wood-fired chicken in traditional mole poblano, served with roasted garden vegetables and homemade tortillas.

Farm & Surf Crispy Tacos — four crispy corn tortillas with purslane, epazote and chard, topped with fresh catch ceviche and a spicy macha seed sauce.

Lobster Risotto — creamy rice with cognac, Punta Lobos lobster and seasonal mushrooms; the kitchen can make it vegetarian on request.

Rib Eye for Two — 500 grams of sliced rib eye with rosemary potato purée, asparagus, charro beans, house chimichurri and homemade tortillas.

Hours & Reservations

Hours: Wednesday to Monday, 5:00 PM to 10:00 PM. Closed on Tuesday. OpenTable shows dinner seatings until 9:00 PM with the bar open until 10:00 PM, so confirm when booking.

Reservations: Needed in advance for hotel guests and visitors alike. Call the front desk at +52 612 155 6941 or book through the OpenTable form on the restaurant's page.

Getting there: Park on Camino a las Playitas by the orange wall, between the Green Room entrance and the main gate, then walk past the fountain and through the agave field.

Best time: Arrive before sunset for a drink at the Farm Bar, then move into The Nest as the light fades. Dinner is outdoors, so plan for the evening air.

Reviewed by What's In Cabo Editorial Team, 2026-09-28. Sources: villasantacruzbaja.com (concept, hours, parking, reservations, menus, photos, property map), OpenTable (booking, hours), 7x7 (May 2025), Instagram @caracarabcs.