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Executive Travel

A Luxury Beachside Stay in Cancún Where R&R is on the Menu

A stay at Garza Blanca Resort in Cancún also promises gourmet dining, spacious accommodations, and more.
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Every once in a while, an oceanside resort weekend is just what the doctor ordered. And the Garza Blanca Resort in Cancún, located in the Mexican state of Quintana Roo, is the perfect prescription to find a little relaxation and rejuvenation.

Arguably the most stunning example of Garza Blanca's architecture is its lobby.

The resort opened in May 2022 and stands out for its all-inclusive luxe accommodations. Located near Isla Mujeres, an island known for its beaches and scuba diving near the world’s second-largest coral reef, Garza Blanca showcases glamorous architecture and five gourmet dining options. The all-inclusive plan also includes access to restaurants at its sister resort, Villa de Palmar. So, naturally, I start my trip with dinner at the Wine Spectator award-winning Blanca Blue, Garza Blanca’s Mexican concept.

As I enjoy a tasting menu masterfully prepared by Chef Carlos Romero,  a mariachi band performs just beyond my table. It is one of many regular live music groups hosted by the resort to liven up dinner. Menu highlights from the eight-course meal included Oyster Aguachile (Riveiera Nayarit-style oysters with chili oil), Squash Blossom with Crab, Peanut Eggnog, and Mexican Caviar Tamales. To drink, I highly recommend pairing any meal with a Beet Margarita. (It’s off the menu, so you’ll have to ask one of the friendly resort staff.)

Blanca Blue is the resort's authentic Mexican restaurant.

The ocean view from my room dazzled. Garza Blanca showcases 452 spacious suites and residences, including options like a junior suite with two queen beds and a full bath, one and two-bedroom suites, a three-bedroom residence, and three and four-bedroom penthouses. All rooms feature an in-suite butler service, and the larger residences include in-suite bars, private balconies, and chef services upon request. The resort’s sleek rooms have been host to celebrities such as gymnast Simone Biles and boxer Floyd Mayweather.

I begin the next day with a yoga class on the resort’s rooftop, overlooking the ocean with an awe-inspiring view of the Mexican jungle below. The instructor works through poses accessible to all levels and provides a healthy and relaxing start to an adventure-packed day. For breakfast, I head down to Bocados Steakhouse for some green juice on the go. It’s among the best I’ve ever had. For more sustenance, a full breakfast buffet is available with many decadent options, including fresh-from-the-sea sushi.

Garza Blanca's juice and cocktail programs were outstanding.

I spend the rest of the morning enjoying the resort’s two pools. For lunch, a stroll over to the Food Truck, the resort’s beachside restaurant, is a must. I order the traditional Spanish paella that is both hearty and delicious. Full and happy, I head into the Imagine Spa and relax to a Hydrotherapy Ritual—a session in the steam room, followed by a cold plunge, a few minutes in the dry sauna, and a pressure massage shower. I then soak in the whirlpool and warm water vitality pool before enjoying a glass of the resort’s signature chlorophyll water to rehydrate. For those with more time, a 60-minute massage or a facial are also excellent options as the spa uses all-natural Natura Bissé skincare products for ultimate relaxation vibes.

I have a quick libation in the lobby bar and listen to a pianist playing live before heading to the resort’s Japanese fusion restaurant, Hiroshi,  for dinner. I had the pleasure of experiencing a tuna “ronqueo,” a special event in which a Japanese chef carves a massive 140-pound tuna. The nine-course meal starts with Tuna Croquettes and Spicy Grilled Edamame before Chef Yusuke Kugure begins the ronqueo carving ceremony. The dinner progresses with dishes showcasing the tuna, including sashimi and nigiri. The night ends with a mushroom-shaped dessert featuring mango mousse, sake, matcha, and vanilla biscuits. It is the perfect way to end an absolutely perfect meal.

In the ronqueo ceremony at Hiroshi, the chef carves a 140-pound tuna.
Guests can watch as he deftly prepares the fish for the meal.

The next afternoon, I return to Blanca Blue for a tequila tasting, where I learn about how different tequila varietals—reposado, anejo, blanca, and extra anejo—are made. We are taught to taste the tequila as one would give “besitos” (small kisses), savoring different flavors with each sip.

I then head over to the poolside bar, The Snack, for lunch for some Skirt Steak, which is served with guacamole and rice. Before heading home, I take one last walk across the rooftop and hit the hotel gym, enjoying views of the jungle and the ocean one last time before the short, two-hour flight back to Dallas.


Kelsey Vanderschoot

Kelsey Vanderschoot

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Kelsey J. Vanderschoot came to Dallas by way of Napa, Los Angeles, and Madrid, Spain. A former teacher, she joined…

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