Just an hour north of Los Cabos, Todos Santos is a sleepy surf town that feels a world away from the resorts and clubs of Cabo. Here's all our picks on what to do and where to eat:
We here at Salt & Wind have been salivating over Baja California for some time now. So we figured it high time to tell you what to eat (and where).
We have nothing against a standard mango margarita -- it's a little floral, sweet, and a totally refreshing take on the classic margarita cocktail. But this mango margarita variation brings some more depth by mixing together charred fresh mango, ancho chile tequila, and smoky mezcal.
Team Salt & Wind is launching Salt & Wind Travel! After two years of sharing our love for food lifestyle travel online, we decided it was high time we do so offline too. Read all about Salt & Wind trips here.
A peek into the first-ever Salt & Wind Travel trip. We headed south to Baja California with 10 friends and explored everything from the street food to the shopping and wine.
Traveling with Salt & Wind means there will always be a few surprises along the way. These custom-printed totes were one of them, crammed full with our fave travel-tested, tried and true essentials. Get a glimpse of what our guests got on their first ever Salt & Wind Trip to Baja California!
So, you've heard the news, right? We here at Salt & Wind are hitting the road and heading south of the border to Mexico. We're pretty much eating, drinking, and living all things Mexico. If we had it our way, we'd also be preparing with a little continuing education. Here are 10 courses we want to take before our next Mexico trip!
It's Cinco De Mayo eve, which means it's decision time, amigos! Which margarita are you going to make!?!? This year we're all about this smoky, tart, and sweet Hibiscus Berry Mezcal Ginger Margarita!
The first week of May makes me go all split personality: one minute I'm all about Cinco de Mayo and then literally it's all-systems-go for Derby Day. It's enough to make a girl cray! So this margarita-meets-julep is my soultion!
When I traveled to Baja California Alta, I was smitten on our very first meal upon crossing the border. The last thing I thought I’d find in Tijuana was Alma Verde, an organic juice bar serving excellent coffee and the most gorgeous plate of beet chilaquiles I’d ever seen — so, obviously, I had to recreate it stat!
We first came across this ceviche on our trip to Rancho Pescadero and we're totally obsessed. This watermelon shrimp ceviche has all the hallmarks of Baja cuisine but with the unexpected heat from not one but two chiles, a little coconut water for sweetness, and tons of fresh herbs and is our favorite cocktail hour appetizer right now!
A simple (and non-traditional) recipe for a dessert tamale made with sweet potatoes, pecans, coconut, spices and a chile chocolate sauce!
