Velas Resorts Blog

The apparently simple preparation of this dish —consisting of a portion of maize dough mixed with other ingredients such as iguana, shrimp, beans or fish, and later wrapped in a corn or banana leaf, and steamed—, required the development of instruments such as stone scrapers to remove corn kernels; pichanchas or clay pots with perforations to rinse the nixtamal; to grind the grain, metates; and to cook the dough, pots that resisted the heat, and lids.

Grand Velas Los Cabos now offers guests staying at the resort a curated schedule of stimulating activities designed to inspire their next bi...

Perfect for improving health and increasing physical agility, this fitness activity debuted during the Wellnessing Getaway at Riviera Nayari...

Grand Velas Riviera Nayarit hosted its second consecutive Food & Art Fest featuring works by artist Álvaro Nieto

Aurelien Legeay, Head Chef of Piaf Restaurant at Grand Velas Los Cabos, has been named to the prestigious Maîtres Cuisiniers de France.

The chefs created magic for guests’ palates with an extraordinary menu at The Grand Chef Stars in Grand Velas Los Cabos