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Disco ball, lounge, jungle, and cuisine all come together at this trendy restaurant located on Tulum’s main hotel-zone avenue. The venue is renowned for its eclectic style that blends unusual lighting, a lush outdoor setting, and live DJ nights for a cool, hippie-style vibe. Dinner is prepared over open-fire grills and in wood-burning ovens, resulting in flavorful Mexican favorites like taco samplers, quesadillas with epazote, grilled avocado, and slow-roasted pork belly. Gitano also specializes in strange but enticing cocktails from its mezcal bar, like ones that include ingredients like rum, hibiscus, and tropical fruits.

Be Tulum describes itself as a resort, but with 64 rooms and a no-child-under-12 policy, the property feels considerably more intimate than its name and marketing might suggest. The hotel enjoys beachfront status, with powdered-sugar sand inviting guests to do little more than lounge around all day. For those wanting a bit more activity, bikes can be borrowed from the front desk and used to cycle out to the Maya site of Tulum. The spacious rooms—all suites and all at least 500 square feet in size—most of which have either a Jacuzzi or their own pool, as well as polished wood floors and rough, white stone walls.

Throughout the markets and shops of Oaxaca you’ll find traditional clothing, but if you would like to purchase regional garments with a more contemporary feel, head to Xquenda boutique. They carry clothing made of linen and silk as well as manta (unbleached cotton). Besides women’s clothing, you’ll also find shoes, jewelry and accessories and guayabera shirts for men. They offer a good selection of items from Mexican fashion house Pineda Covalin.

It may be located in an outdoor shopping mall, but this restaurant in the Hotel Zone certainly has Southeast Asian vibes. A foliage-lined path punctuated with sweet incense takes you past a Buddhist altar to small tables with lagoon views. Romantic over-the-water private tables require reservations, but you’ll have a memorable experience in any seat here. The food is authentic, and dramatic lighting and mood music add to the experience.

Claiming the dubious title of “largest night club in Latin America,” the City is located in the hotel zone. Spread through three floors, it offers nine bars and claims a capacity of 5,000 people, which many guests claim is too many bodies trapped in one place. Laser shows, loud music, and a host of guest artists try to compete with neighbor Coco Bongo, but miss the mark.

Chef Darren Walsh has come a long way since the 2001 New York Times review in which food critic William Grimes wrote that his Manhattan restaurant, Papillon, served “two-star food in a no-star setting”—all the way, in fact, to Guadalajara. The Irish chef, who trained in France and headed restaurants in New York, brings all these cultural and culinary influences—and many more—to Lula Bistro, where his food and presentation finally achieve parity. Diners can look forward to a seasonal, modern European tasting menu, complete with French-meets-Mexican dishes like beef filet, duck confit, and octopus, as well as a sophisticated wine list with several Mexican vintages.

This abacus-inspired device tracks how many beers you take from the honor bar located next to the rooftop jacuzzi at Casa Tota (www.hotelcasatota.com). Located in the heart of Todos Santos, this new hotel is outrageously affordable (rooms start at around $85) and its restaurant serves a dangerously good margarita. Margaritas are on the house if you can out arm wrestle Casa Tota’s buff waiter, Raul.

Just down the street from where we stayed in Oaxaca there was a mezcal bar called Mezcaloteca. It was staffed by one woman, very studiously sharing her love of mezcal. She poured us a tasting of three different mezcals into the little gourd cups: an espadin, a madrecuixe, and a tobala—all different agave plants, different producers. She told us how to warm up our mouths with the spirit, how to rub a little bit between our fingers to get the aromas. She didn’t need to tell us how to drink it; that we knew. Reforma No. 506, Col. Centro, Oaxaca de Juárez, C.P. 68000

Up a dirt road that feels more like someone’s private driveway, past the village cemetery with its handmade crosses framed against a dusty hillside, the Penitente Morada in Abiquiu sits crouched on the earth, a wonderful secret, discreet against one of Georgia O’Keeffe’s signature vistas. A simple bell and three wooden crosses hint to the secret society that gave rise to this chapel, recently restored but dating back to the 1700s. New Mexico‘s depth of history always astounds at these northernmost reaches of the search for Cibola. I like to remember I was hardly trying for a perfect shot when I framed this picture after a two-hour private tour of O’Keeffe’s home; my senses were already on overload. Everything is just clearer and crisper in the high desert light.

One of my favorite places in Brussels, mainly becuase I love soccer, is the King Baudouin Stadium. Although I have taken in several Belgian national team soccer games here (not to mention a Mexico vs. Italy game), the stadium is also used for rugby and also athletics. The stadium was formerly named the Heysel but was renamed back in 1985 after it was refurbished mainly due to a tragic incident where several Italian soccer fans died. The stadium lies int he shadow of the Atomium in the northern part of the city.

The Sandía Mountains rise to over 10,000 feet behind Albuquerque. From the top, the view over New Mexico is unparalleled: on a clear day, your eyes can take in eleven thousand square miles--almost one-tenth of the state! The quickest way up is the fifteen-minute ‘flight’ on the Sandia Peak Tramway, ascending from high desert to alpine evergreen forest. Swiss-designed, this aerial tramway has one of the longest spans in the world. Hiking, winter skiing and mountain biking are all available at the top, as well as a restaurant--a steakhouse two miles above sea level. (Prices are what you’d imagine at this altitude.) In case you’re wondering why this mountain range is called “Sandía,” which means ‘watermelon’ in Spanish--at sunset, the mineral content of the granite crags glows pinkish-red; along with the green of the conifers, the profile is reminiscent of a cut watermelon...

Mitla is located in the Oaxaca Valley, just a short distance from Oaxaca City. However you get there, it’s worth the visit. It’s not a large site; an hour and a half will be more than enough time to walk around. There are so many things that set Mitla apart from other ruins in Mexico. First off, it’s neither Maya nor Aztec. Its influence comes from the Zapotec and Mixtec cultures. It sits right on the desert floor, so cactus, desert scrub, and aloe plants punctuate the surrounding landscape rather than jungle. There are no pyramids to climb; the highest structure on the site probably has no more than 10 or so steps to get to the top. There are no stone sculptures or carved walls to be seen anywhere. Instead, the decoration on the buildings are beautiful geometric patterns created by inlaid and interlocked pieces of stone (grecas). Amazingly enough, no two walls have the same grecas, and on some of the walls, you can still see the original red-painted stone. Some of the walls and the cupolas of the San Pedro Church (built by the invading Spaniards) have been restored to their red-colored glory. The desert backdrop, the grecas, the pops of red color – it all adds up to a very special place!

Established in 1917, this cantina keeps tradition alive while not shying away from new, trendy touches. Swing through saloon doors to find live music, drinks served in mason jars, and lots of free regional nibbles in a lively barroom that extends to a large open-air patio. On weekends the space fills up with twenty- and thirtysomethings swinging to salsa beats and sipping cocktails or some ice-cold, locally brewed Montejo beer. The limonada eléctrica, a drink in the namesake shade of blue that’s charged with a powdered-chili rim, is a real crowd-pleaser.

After five days of cooking classes--learning from Estela Salas Silva and Jon Jarvis how to make typical Poblano dishes including sopa de tortilla, crema de chile Poblano soup, tamales, tinga, sopes, pipian verde and pipian roja, mole Poblano, chipotles en conserva, ensalada de nopalitos, and more--the payoff includes a diploma, a loose-leaf folder of recipes, and a deeper knowledge of central Mexican cuisine, culture, and history.

When it opened in 2010, the Matilda injected contemporary style into San Miguel’s old-town hotel scene—and the accolades have been pouring in ever since. On a quiet side street a block from the lush Parque Juárez—and past a small entry courtyard shaded by jacaranda trees—the boutique lodging has filled its public spaces with modern art and decor: Witness the video installation wall behind the reception area, the Aldo Chaparro light sculpture in the bar, and the works by noted “naked crowd” photographer Spencer Tunick in the hallways. (One piece that doesn’t fit the mold is the 1940s-era painting by Diego Rivera of the owner’s mother Matilda, which hangs in the ground-floor lounge.)


Bright and airy guest rooms are spread out over a few small structures and have streamlined custom furnishings, plush linens, and Malin + Goetz bath amenities. Cap a morning spent touring the city’s famous cathedral with a dip in the small infinity-edge pool that sits in the central courtyard, or a Tata Harper facial at the jewel-box spa; body treatments use fresh ingredients like corn, cocoa, and locally grown lavender custom-blended in the on-site apothecary, and a private hammam rounds out the perks. Then enjoy elevated local delicacies at the indoor/outdoor Moxi restaurant, featuring ever-changing tasting menus by celebrated Mexico City chef Enrique Olvera.