TURTLES OF MEXICO

     Sea turtles have been swimming the oceans of the world for more than 150 million years. The seas and coastlines of Mexico are inhabited by six of the world’s seven species of sea turtles and all are classified as endangered.

Baja California Sur is home to five species of sea turtles: Loggerhead, Hawksbill, Leatherback, Olive Ridley and the Green Turtle.

We recommend you follow these federal regulations when encountering or viewing sea turtles.

·         Do not touch, harass or harm sea turtles.

·         Tours are by foot, in groups of less than 10.

·         Do not take photos using flash at any time during the tour.

·         Maintain a minimum distance of 30 feet from the turtle until egg laying begins.

·         Hatchlings cannot be handled by visitors at any time.

·         Don’t litter or discard plastics on the beach or in the sea.

·         Under no circumstance take or retain a sea turtle.

·         Violating any regulation is a federal crime punishable by jail and heavy fines.

·         The consumption or trade of eggs, meat and products derived from sea turtles is a federal crime.

 

Report any violations to the PROFEPA at 01-800-77-033-72

TURTLES AT PLAYA GRANDE

Every Year Playa Grande witnesses this beautiful and magnificent event.

Enjoy these photos and visit Playa Grande for this memorable experience.

SOLMAR HOTELS & RESORTS SHOWS OFF SUPERSTAR STAFFERS WITH NEW “I GOT THIS” CAMPAIGN

Los Cabos, Mexico (November 10, 2014)- Solmar Hotels & Resorts announced today the launch of a new social media campaign aimed at recognizing its incredible staff. Titled “I Got This” the campaign will be hosted primarily on Solmar’s Facebook page and will highlight several Solmar employees each week, with information on how they handle their roles with pride and enthusiasm, regardless of the obstacle before them, using the hashtag #IGotThis. 

 

Inspiration for the campaign came from the unwavering spirit and dedication of the entire Solmar staff following Hurricane Odile, which struck the destination in September. Despite significant damage to many of their own homes, the Solmar staff worked around the clock to ensure that all five properties were back up and running less than a month after the storm, ready to welcome back guests with open arms.

 

The campaign aims to recognize these key staffers but also showcase the fact that each day, they go above and beyond for guests; performing tasks and duties that appear to be ordinary but are in fact, extraordinary. The campaign also encourages consumer engagement as guests and followers of Solmar’s Facebook page will be asked to “Like” their favorite staff member’s photo. The top three employees with the most “Likes” will be rewarded with tickets to some of Cabo’s most popular attractions, such as the Outback Camel Safari & Outdoor Ziplines from Cabo Adventures and a Sunset Cruise on the Buccaneer Queen.
 

“The value of a brand is determined by the quality of their employees”, says Ricardo Orozco, Managing Director of Solmar Hotels & Resorts. “We at Solmar Hotels & Resorts have an amazing staff and we wish to show them our appreciation through this initiative. The last month has been challenging but the spirit of Los Cabos and the Solmar employees have truly been an inspiration.“

The campaign will continue through December. For more information on Solmar Hotels & Resorts visit www.solmar.com.



Solmar Hotel & Resorts Collection Reopens Better Than Ever

Resorts Boast Updated Facilities and Refurbished Interiors Following Hurricane Odile;  Solmar Hotels & Resorts is pleased to announce that all five properties - Grand Solmar Land's End Resort & Spa; Playa Grande Resort & Grand Spa; the Ridge Luxury Villas at Playa Grande; Solmar All-Inclusive Resort & Beach Club; and Hotel Quinta del Sol - will be fully operational by October 29. The properties officially re-opened their doors on October 12, welcoming the first guests back in style; mariachis played lively music while employees from every department - from housekeeping to executive management - came out to greet guests with a heartfelt "Welcome Home!"    

The Solmar properties were closed for a short period of time following Hurricane Odile, which came ashore in Los Cabos on September 14. Solmar's owners and executive team took advantage of the time following the storm, when flights were unable to fly into the destination, to clean up, rebuild and refurbish the resorts to their original beauty.

"Our properties are better than ever," says Ricardo Orozco, Managing Director of Solmar Hotels & Resorts. "Our dedicated staff worked hard over the past month to ensure that all of our facilities and amenities were back in action for our guests to enjoy as of October 12. By October 29, we will be back to 100% and back on track with our plans pre-Odile."

GrandSolmar Land's End, the hardest hit of the five Solmar properties, is back up and running smoothly with nearly all amenities in tact just one month after the storm. Don Luis Restaurant, the resort's fine dining option, is serving breakfast, lunch and dinner through October 29, when Grand Solmar's signature La Roca restaurant is expected to reopen. The property is also working on upgrading the Sea Spa area located at the breathtaking Land's End Terrace, which is scheduled to be ready by the end of 2014. In the interim, guests will enjoy the full Sea Spa menu in a special VIP Spa Suite at Grand Solmar and are invited to enjoy the spa facilities at sister property Playa Grande Resort, whose spa is operating normally and offering an extensive menu of spa services and treatments.

Also new to this public event space is a full outdoor kitchen, which will be able to serve wedding receptions and events of up to 40 people right under the Cabo moonlight, preparing delicious cuisine right on Land's End Terrance.

At Playa Grande Resort & Grand Spa, guests will enjoy five fully remodeled pools as well as a refurbished hotel exterior, complete with fresh paint, new roof tiles, palapas, resort façade, and beautiful new landscaping. The Kids Club on property is undergoing updates but an array of family-friendly activities are available on-site.

SolmarAll-Inclusive Resort & Beach Club, the founding hotel in the Solmar collection, is updating its popular Tejaban Restaurant, which is scheduled to reopen by the end of October. Meanwhile, guests of Solmar can take advantage of a new all-inclusive package which includes restaurants and facilities at sister property Playa Grande, their restaurant Brigantine and the spectacular lobby bar.

Hotel Quinta del Sol, located in the heart of Cabo San Lucas, has remained opened for reservations since the storm hit in September. The hotel has been the home base for the CFE (Federal Commission of Electricity) employees as they work to restore power to the entire region as well as members of the Mexican Armed Forces. 

Follow us on Twitter @SolmarResorts, Instagram and Pinterest and visit our Facebook page. 

Solmar Foundation Supports Resort Employees- Following Hurricane Odile

The Solmar Foundation, in association with Solmar Hotels & Resorts, announced today that 100% of all donations will be used to support and aid the Solmar Group staff and their families following Hurricane Odile, which passed through the destination on September 14.

While the Solmar hotel properties incurred minimal, cosmetic damage from Hurricane Odile, many staff members did not fare as well. Out of the 1,800 Solmar Group employees, approximately 157 families lost everything while another 75 families suffered partial damage to their homes or property.

"We could not be more grateful for the support we have received for our resorts and staff over the past two weeks," said Ricardo Orozco, Managing Director of Solmar Hotels & Resorts. "Many of our loyal members and guests have inquired as to how they could help our beloved staff and we are pleased to share that all donations made to the Solmar Foundation will go directly to those employees whose lives were greatly affected by the hurricane until they are back on their feet. We will be sharing updates via our social media channels on a regular basis, so people can see how their donations are working right here on the ground in Los Cabos."

Four of the Solmar properties - Grand Solmar Land's End Resort & Spa; The Ridge Luxury Villas; Playa Grande Resort & Grand Spa; and Solmar All-Inclusive Resort & Beach Club - will reopen on October 11 to all members and on October 12 to all hotel customers & guests, thanks to the tireless work of the devoted Solmar staff. The fifth property, Hotel Quinta del Sol, will remain closed until December 20 as it continues to act as a home base for the dedicated men and women of the FCE (Federal Commission of Electricity) and the armed forces as they work together to bring Los Cabos back for the winter travel season.

RICOTTA CHEESE AND CHERRY TART 


Chef Matías by Romeo & Julieta

Ingredients:

Serves Four

10 tablespoons all-purpose flour.

7 tablespoons ricotta cheese.

5 tablespoons butter.

4 ounces whipping cream. 


5 tablespoons white sugar. 


5 ½ tablespoons powdered sugar.


1 ½  tablespoons almond flour.


24 ripe cherries. 


1 egg yolk. 


Zest of one orange.

Pinch of salt.

1. Sift the flour into a bowl and mix with the melted butter, 3 ½ tablespoons powdered sugar, salt, egg yolk and almond flour.
2. Mix until smooth, cover with plastic wrap and let stand in the refrigerator for at least 30 minutes. 

3. Meanwhile wash, dry and remove the seeds from the cherries. Place in a pot with two tablespoons of sugar, orange zest and half a tablespoon of water. Cook at a high heat for five minutes.
4. Turn off the heat and remove the cherries from the rest of the mixture. Allow to cool. 

5. On a floured flat surface, roll the dough to a thin sheet a ¼ inch or less thick. Form into a circle that will fit into a round tart mold or baking dish. Use the remaining butter to grease the bottom and sides of the mold and sprinkle lightly with flour. Press the dough into the bottom and push into the corners and up the sides.
6. Use a fork to lightly pierce the bottom of the dough. Add the cherry mixture and spread evenly. 

7. In a separate bowl, mix the ricotta with the heavy cream and remaining sugar. Distribute evenly into the mold covering the cherries and leaving a smooth surface. 

8. Cook in a hot oven (400°F) for about 20 minutes.
9. Let the tart cool before removing from the mold. 

10. Sprinkle each serving with remaining powdered sugar. Garnish with a few fresh cherries and a scoop of vanilla ice cream, if desired.
11. Time to enjoy the delicious RICOTTA CHEESE AND CHERRY TART. 

Please visit: http://restaurantromeoyjulieta.com/

A facial is the best way to take care of your skin!

A facial is a beauty and health treatment that includes the following basic steps: consultation, cleansing cream, toner, mask, facial massage and a moisturizing cream. Facials are the second most popular spa treatments after massages. The process is always customized to meet the unique needs of your skin.

A licensed facialist with special training in skin care should be the person who performs your professional facial. She should not only be knowledgeable, but passionate about her work.

The Solmar Spa Collection recommends that you have a facial at least four times a year, as the seasons change. You may need one more frequently if you are trying to clear up skin blemishes such as acne, especially at the beginning. Otherwise, every few months is sufficient. Once a month is fine but make sure you don’t overdo it, especially if you have sensitive skin.

What a facial can do:

-Deep cleanse

-Exfoliate

-Increase circulation and detoxify

-Calm the senses, nerves and muscles

-Stimulate skin functions and metabolism

-Treat conditions such as dryness, oiliness, redness and acne

-Soften wrinkles and age lines

 The Solmar Spa Collection offers facials specially designed for your skin type. 

For more information, please visit our website at www.solmarspacollection.com or contact us at spacollection@solmar.com

Pioneer Art Gallery

Experience the history of Los Cabos through old photographs, the art collection of Don Luis Bulnes, the pioneer behind Solmar Hotels, and art pieces from local artists.

The Pioneer Art Gallery is located next to the Brigantine Restaurant at Playa Grande Resort and Grand Spa, a portion of the art sales will benefit the Solmar Foundation. 

Artists participating:

Joann Cappon:  She was born in México City and studied at "La Esmeralda" National School of Paint, Sculpture and Engraving and the Academia de San Carlos. 
At an early age Joann came in touch with art and painting. The aroma of oils, turpentine, and linseed oil evokes happy moments of her childhood.
These lovely memories accompany her and surround her amidst her moments of doubt and chaos and it is with these that Joann finds in her paintings an opportunity to show part of her essence. 

Yandi Monardo: Visual artist, originally from Young, Uruguay. Yandy is committed to the education and dissemination of the art and culture of Baja California Sur. His work was selected for the MOLAA catalog (The Museum of Latin America Art) in Long Beach, California. In 2009 and 2012, he received and Honorable Mention in painting and sculpture at the Biennale of Baja California Sur, Carlos Olachea. 

Enrique Bascón: Presents "Hungry for color", a sample born of coffees and social gathering, meals and travels, some in space and others in time, a tribute to México he loves and the innocence of a child's smile, both of them, their teachers. 

For more information about Pioneer Art Gallery or Solmar Foundation 

please contact: dinorah.deharo@solmar.com

Fajitas recipe by Solmar Resorts

Ingredients:

Canola oil

One green, red and yellow pepper

One garlic clove

1/2 red onion

Serrano chile

Chicken breast

Tablespoon soy sauce

Tablespoon Worcestershire sauce

Tablespoon lemon juice

Instructions:

Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast slices in the pan. Depending on the size of the pan, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

While the chicken is resting, cook the onions, chile and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Add the chicken to the pan with the vegetables, add the soy sauce and the Worcestershire sauce and the lemon juice to marinate.

Serve with guacamole, refried beans and mixed tortilla shells.

Solmar Foundation Joins Forces with The International Community Foundation to Offer Tax Benefits to U.S. Donors

 Los Cabos, Mexico (April 10, 2014)- Solmar Hotels & Resorts, a collection of five resorts located in the popular tourism destination of Cabo San Lucas, announced today their charitable arm, the Solmar Foundation, has joined forces with the International Community Foundation to establish the Solmar Foundation Fund. 

Founded in 2011, the Solmar Foundation was established by the son of the late Don Luis Bulnes Molleda, founder of Solmar Hotels & Resorts, in an effort to help those in need throughout the surrounding Los Cabos community, just as his father had for decades prior. Since the foundation was established, hotel guests have had the opportunity to give an optional donation to the foundation at check-out, as well as take part in a "Helping Hands Tour" which includes helping serve breakfast at a local shelter, playing with kids at a nearby orphanage and bringing smiles to the faces of senior citizens at a nearby nursing home

"This is great news for the Solmar Foundation and the resort group as a whole", said Ricardo Orozco, Managing Director of Solmar Hotels & Resorts. "We take corporate social responsibility very seriously and this latest development will enhance our efforts to provide ongoing support to those in need within our local community, thanks to our loyal guests."

Solmar's alliance with the International Community Foundation now provides donors all of the traditional advantages associated with a public charity including U.S. tax benefits and the opportunity to have one's charitable wishes followed after their lifetime.
For more information on the Solmar Foundation please click here

To make a tax deductable contribution to the Solmar Foundation Fund, please click here. 

About the International Community Foundation: 

The International Community Foundation is a public charity founded in 1990 with a mission to expand the level of charitable giving internationally by U.S. donors with an emphasis on Mexico and Central America.   For more information regarding the International Community Foundation, visit www.icfdn.org.

Delicious drinks for special days!

Cocktails recipes for those weekends when you stay at home wishing to be in Cabo San Lucas

Better than expected

*Ingredients:

2 Oz. tequila Don Julio Blanco

1 Oz. lime juice

1 Oz. pineapple juice

40 Grs. cucumber

4 Grs. clices of serrano pepper

1 whole serrano pepper for decoration

2 leafs of mint

2 sugar teaspoon

*Preparation

1. Place 2 slices of serrano pepper and 2 sugar teaspoons into the shaker 

2. Squeeze the juice from one lime and 2 mint leafs into shaker 

3. Use a muddler to mash in the bottom of the shaker 

4. Add tequila, pineapple juice, lime juice and shake with about a half full of crushed ice

5. Pour into an old fashion glass with sugar on the ring and garnish with whole serrano chile.

Whale Tail Drink

*Ingredients:
Ice cubes
3 Oz. vodka
1 Oz. curazao
1 Oz. lime juice
5 Oz. pineapple juice

*Preparation
1. Fill the glass with ice 
2. Add vodka, pineapple juice and lime juice (in this order) 
3. Mix it
4. Pour curazao, do not mix to keep the color

Dirty Monkey

 *Ingredients: 
1 Oz coconut cream 
1 Oz evaporated milk 
1.5 Oz banana syrup 
 5 Oz coffee liqueur 
1.5 vodka ice 
0.5 Oz chocolate (Just for decoration) 

*Preparation:
1. Mix all the ingredients in a blender 
2. Drizzle the chocolate into the glass 
3. Pour the mix into the glass

Margarita Jumbo

4 oz tequila
3 oz orange liqueur
2 oz dash of lemon or lime juice
1 1/2 oz natural syrup
Lime wedge for garnish
Salt or sugar to rim the glass (optional)


Preparation:
1. Pour the ingredients into a cocktail shaker with ice cubes
2. Shake well
3. If desired, salt the rim of a chilled margarita glass
4. Pour contents, with ice, into the glass
5. Garnish with the lime wedge.