Cosecha is a hidden oasis in the heart of Todos Santos, set within the lush gardens of Hotel San Cristóbal.
At its core is a garden-to-table philosophy. Cosecha turns to the land, honoring the earth and our role as caretakers within this thriving ecosystem. Guests are invited to stroll through the garden before dinner, then reconnect with its bounty at the table.
The menu features mains, fresh salads, and seasonal accompaniments harvested from the hotel’s vegetable garden, alongside wood-fired dishes that showcase the best of Baja. Cosecha’s dishes evolve with the seasons, reflecting the freshest available produce and select meat cuts: grilled flank steak with charred onions and creamy avocado, braised short ribs, roasted chicken with guajillo chili mole, seasonal grilled vegetables with pink mole, and smoked fish quesadillas. A full selection of wines, cocktails, mocktails, and craft beers has been thoughtfully selected to enhance the experience.
With the bounty of both sea and garden on the menu, the only limit at Cosecha is the size of your appetite. Open-air dining, fresh garden ingredients, and warm, attentive service create an experience that feels elevated yet effortlessly relaxed — a magical evening under the Baja stars.
Hours
Meet the Chef
Executive Chef Jorge Cuadros brings a diverse and expressive culinary perspective to Hotel San Cristóbal, blending classical technique with a refined, modern sensibility. Grounded in fresh, high-quality ingredients sourced from the sea, San Cristóbal’s garden, and nearby farms, his approach reflects both discipline and creativity — honoring tradition while pushing flavor in thoughtful, unexpected ways.
Shaped by a career spanning Mexican, Mediterranean, Asian, and North African cuisines, his point of view is both globally informed and distinctly his own.
Chef Jorge is passionate about creating dishes that feel personal and memorable, crafting plates designed not only to showcase exceptional ingredients, but to surprise, delight, and connect with every guest at the table.
