All-inclusive getaways are a lovely break from the everyday. But at Grand Velas Los Cabos, all-inclusive is taken to the next level, where food is the secret ingredient to an unforgettable holiday. In a stroke of genius execution (and no doubt a determined team committed to excellence), the resort has a secret: Cocina de Autor, a Michelin-starred restaurant, is included in the dining program.
All-Inclusive Meets the Michelin Criteria at Cocina de Autor
Chef Francisco Sixtos leads Cocina de Autor, a restaurant that’s earned both a Michelin star and AAA’s 5 Diamond Award. The restaurant also recently received a nod from the prestigious La Liste 2025. Inspired by renowned Chef Sidney Schutte, the ‘cocina’ combines skill and creativity to serve up unforgettable dishes that transcend borders.
As Executive Chef today, Chef Francisco’s focus is on simplicity, top-quality ingredients, and flawless technique—crafting meals that are all about passion, balance, and a touch of magic. And a flourish for the unexpected. Plating is unconventional and playful. The vibe is modern and eccentric, from the rec room lounge to the impressive service in the adjacent dining space.
Cocina de Autor is Darling + A Little Daring
Located overlooking the ocean, pools, and even a koi pond, Cocina de Autor offers a sensory journey for guests starting right at the front door. Offering both vegan and non-vegan menus, the energy is dynamic and encourages conversation. Starters begin in the lounge, with a cheeky introduction to some of the country’s more curious ingredients.
“Mexican caviar” makes an appearance in Welcome to Mexico (bottom, left). Escamol, edible larvae and pupae of ants, is gussied up with a crunchy touch. Avocado and a Guajillo chili balance the delicate bite.
Served in a clam, of course, is the Chocolate Clam (top right), with jalapeño, cacahuazintle corn, cilantro & nixtamal, which is a dried and preserved corn. Local ingredients are a key theme that sets the tone for the entire menu. Poured tableside, Yellow Corn Velouté (lead photo) is further proof of Chef’s devotion to the traditional flourishes and local terroir. Shiitake mushrooms, pecan nuts, and jicama take form and are treated to a perfectly seasoned silky soup.
Tasting Menus Bring 8-10 Dishes + Optional Wine Flight
Adding more authenticity, Huitlacoche (below, left) is a dish named after a fungus that grows on corn. Here, the culinary gem shines with organic celeriac from Miraflores, Peru, mushroom XO sauce and smoked beurre blanc sauce.
A tasting menu without a steak is a gamble—but here, the Chef smartly ups the ante with his take on a classic Angus Tenderloin (above, right). The perfectly cooked-to-order protein shares the spotlight with precision-plated accompaniments like delicate beetroot, celeriac, and earthy black garlic.
You’re then gently guided into dessert, staging a layered approach that encourages your tastebuds to keep up. Miraflores Honey Ice Cream sets the intention with this sweet and salty affair. Ocosingo Cheese from the Chiapas region brings a creamy texture and complex finish to this dish.
Beurre “Carrot” Noisette (above) delivers an aromatic dish of Mascarpone cheese with regaliz, or liquorice, with a cinnamon & ginger infusion. This course was a gourmet and gastronomy double dose.
The final send-off arrives in the form of Chilate “Guerrero Inspired” (below) chocolates—tiny truffles infused with notes of cinnamon, cacao, and mezcal. Each bite offers a last little nod to the kitchen’s vision, and honestly, there’s no sweeter way to say adios.
The Afterglow of Abundance
The portions are controlled, but generous. You are full after 8-10 courses, especially with pairings, but it feels manageable and enjoyable. Because the dining room and surroundings are so comfortable, it doesn’t feel like a typical tasting menu experience.
Wine flights add to the offerings, but the bar is happy to create custom cocktails or zero-proof drinks on a whim. A dedicated menu boasts mezcals, tequilas and more top-shelf options. Again, all included.
Service is warm, friendly and intuitive- what you would expect at a Michelin-rated restaurant. But the mood and atmosphere are maybe a little livelier than the norm. Poolside drinks and fun in the sun have that wonderful effect on you.
Guests of the resort may book reservations with their concierge. There is no deposit, but a $50 charge per guest for no-shows. Non-guests may also book and pay $125 USD per person deposit.
All images by Libby Roach.
Thank you to Cocina de Autor and Grand Velas Los Cabos for hosting this experience.
Find out more about Cocina de Autor and Grand Velas at loscabos.grandvelas.com and follow @cocinadeautorloscabos