This 9-Course Taco Tasting Menu Has a Cocktail Pairing for Each Bite

If you feel there is no limit to the amount of tacos you could consume, welcome to heaven. Travesia is a new dining experience at Waldorf Astoria Los Cabos Pedregal that consists of nine courses of tacos (even dessert!), all inspired by regional Mexican culinary traditions.

Executive chef Gustavo Pinet adds high-end twists to classics like birria (sourcing wagyu cheeks) and barbacoa (topping tender lamb shank with xoconostle, a type of prickly pear). Each taco is paired with a unique, perfect-for-tacos cocktail, which, yes, means nine cocktails. Each drink is meant to spotlight local ingredients and Mexican spirits, bring out the flavors of each taco.

While most courses are served on handmade corn tortillas, the menu opens with a lush fried oyster wrapped in a thinly sliced jicama "tortilla," served alongside aguachile. The accompanying cocktail, a Mexican 75, is a refreshing start with tequila reposado, St. Germain, green chartreuse, fresh lemon, and sparkling wine.

Another taco highlight, the rib eye suadero served with chile güero and black garlic sauce, comes with the supremely satisfying Mayahuel cocktail, made of tequila añejo, mango, orange juice, and a pinch of homemade mole salt. You may be full by the ninth taco, but dessert is not to be missed: it's topped with apple beignets, banana and peanut mole, fermented pineapple, and crispy plantain.

The Travesia experience costs $175 per person and can be booked through visitors' personal concierge or guest relations team at the resort.

Waldorf Astoria Los Cabos Pedregal, which is tucked away past the resort's private Dos Mares tunnel on the southernmost tip of Mexico's Baja California Peninsula, is also home to El Farallon, a dramatic cliffside restaurant featuring seafood from local waters, and the new Agave Study at Peacock Alley, which showcases high-end agave spirits. Waldorf Astoria currently has 30 properties around the world, featuring restaurant concepts from famed chefs like Jean-Georges Vongerichten and Michael Mina.