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Romance Archives - Page 2 of 2 - Villa Santa Cruz

Villa Santa Cruz Featured in National Geographic Traveler – December 2012/January 2013 Issue

Villa Santa Cruz is featured in the December 2012/January 2013 issue of National Geographic Traveler as one of four Mexican eco-lodges along the Pacific Coast. The article highlights the "growing number of eco-lodges intent on . . . being friendly to Earth," an idea that we strive to achieve every day at Villa Santa Cruz.  With our solar power systems for both the Villa and pool, reclaimed architectural pieces and home-style meals prepared with local ingredients, we keep our carbon footprint small and let the beauty of the Baja landscape take center stage. Check out the article below!

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Greening Up the Garden

The Villa Santa Cruz garden has a new look this year. In the spirit of being “green,” we scoured the property and found all sorts of discarded building materials that we repurposed to create raised planting beds. You can see that old concrete blocks hold our zucchini plants, a spare tire contains our cabbage plants, and extra roof tiles surround the spinach and sunflower seedlings. When you walk through the garden, you can brush up on your Spanish vocabulary – all the signs that name the vegetables and flowers are in English and Español. One day soon, we’ll be picking…

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Downward Dog, Anyone?

Villa Santa Cruz, Boutique Hotel on the Beach, was the ideal setting for 20 yogis from San Diego to take a deep breath and find their inner calm. From July 16 – 20, the Villa was the main headquarters for a Yoga Retreat organized by Asana in Paradise. The Retreat’s yoga instructor, Roxanne DePalma, led morning and night classes on the Villa’s Roof Terrace and at the Pool. Combined with a week of warm weather and delicious meals prepared by Todos Santos local Dominique Sawyer, the Yoga Retreat was a huge success! Yoga photographers, Todd LeVeck and Micaela Malmi of…

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Cooking Lessons

The head chef of the Hotel California, Dany Lamote, will teach you to prepare terrific Mexican dishes with fresh local and seasonal ingredients. He blends traditional Mexican cooking techniques with French, Asian and Italian styles and introduces his students to obscure Baja foods – nopales (cactus paddle), izote (yucca flowers) and damiana (a desert shrub). The class lasts approximately 3 hours – cooking for the first half, and dining during the second half. Each class begins with a welcome margarita and ends with a tasting of Hotel California’s award winning tequila. Each student leaves with a set of recipes. You…

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