Frida at Grand Velas Los Cabos

Frida is the gourmet Mexican restaurant at Grand Velas Los Cabos, set along the Carretera Transpeninsular in the Tourist Corridor between Cabo San Lucas and San José del Cabo. Named in honor of the painter Frida Kahlo, the kitchen presents Mexico's regional specialties and culinary traditions with a contemporary touch, leaning on ingredients like dried chiles, wild herbs and aromatic mole. The dining room carries the Frida Kahlo theme through its decor, with deep teal-blue walls, blue velvet seating, a wooden-screen ceiling and tile floors with tin accents, making it one of the resort's most distinctive rooms for a sit-down dinner.

The menu is led by executive chef Karla Rivera and built around farm-to-table cooking, with produce drawn from the resort's Miraflores organic garden and seafood from the surrounding Baja coast. Dishes move from antojitos and a corn-focused section to regional mains such as duck magret in pink Taxco mole and red snapper a la talla, closing with desserts that fold mole and cacao into the sweet courses. As an à la carte venue inside an all-inclusive resort, Frida is served on-property and reservations are arranged through the Grand Velas Los Cabos concierge.

Why Frida Stands Out

Frida Kahlo-inspired room — teal-blue walls, blue velvet chairs, a wooden-screen ceiling and tin-accented tile floors give the dining room a distinctive Mexican character.

Gourmet regional Mexican — the kitchen works with dried chiles, wild herbs and aromatic moles across antojitos, a corn-focused section and regional mains.

Chef Karla Rivera, farm-to-table — the menu is led by executive chef Karla Rivera, with produce from the resort's Miraflores organic farm.

Inside Grand Velas Los Cabos — Frida is a signature dining venue at the oceanfront Tourist Corridor resort, served à la carte with concierge reservations.

Must-Try Dishes

Magret de Pato, Mole Rosa de Taxco — slow-cooked duck magret over pink Taxco mole with amaranth and vegetables from the garden.

Pulpo al Grill sobre Tlacoyo de Requesón — grilled octopus over a requesón-cheese tlacoyo with chiltepín salsa and a crisp of tender epazote.

Huachinango a la Talla — red snapper a la talla with morita-chile aioli, a quelites salad and tomatillo salsa.

Taco de Birria de Cordero Tatemado — charred lamb birria taco with hoja santa, milpa herbs and radish.

Tamal de Pato Confit — duck-confit tamal with green sunflower-seed pipián, ranch cream and a truffled huitlacoche emulsion.

Cremoso de Chocolate con Mole — chocolate cream with mole, a cacao crunch and chapulín (grasshopper) powder.

Hours & Reservations

Hours: Dinner from 6:00 PM to 11:00 PM. Days and hours vary by season, so confirm with the resort concierge when booking.

Reservations: Advance reservations are required, arranged through the Grand Velas Los Cabos concierge.

Dress code: Elegant-casual — collared shirt, trousers and closed shoes for men; a dress, skirt or evening trousers for women. Beach sandals, tank tops and shorts are not permitted.

Best time: Dinner, for the full Frida Kahlo-themed room and tasting-style menu.

Reviewed by the What's in Cabo editorial team