5 exotic, delicious bites from Mexican resorts

As a writer who criss-crosses the globe covering golf, travel and all things food and drink — and who amassed 110,000 frequent flyer miles in 2025 — GOLF contributor Shaun Tolson has visited some of the world’s most famous golf clubs, resorts and best-kept secrets. Below, on Clubhouse Eats, he shares some of his favorite bites and sips from his recent travels.

For years, I’ve wished there was a term for foodies that was better than “nutritionist.” It feels too casual, too off-putting, like it’s saying, “Yeah, I’m interested in food, but I’m not too fussed about the details.” And that’s the problem, because I’m kidding. A lot. Details matter to me.

there ARE other terms out there, but they suffer from even greater imperfections. Epicurus it is very esoteric. Calling myself an epicure, I think, would start a conversation demanding an explanation of what that means, only for the other person to finally respond, “Oh, so you’re a foodie.”

Gourmand almost does the trick. It suggests a level of distinction, a passion and an emphasis on quality – all of which count. But the gourmet’s fatal flaw is how it sounds. It just reeks of pretension.

So… food it is. And, as it turns out, earlier this year I traveled to two Mexican golf destinations where foodies are welcome and catered to.

Roasted Poblano Pepper in Nauka

From the moment I arrived Scienceright around dinner time, i knew this was my place.

“Are you hungry?” asked my host, greeting me at the beach club and likely knowing the answer given my entire day of travel to get there.

In the next breath, he was rattling off all the things we could — or should — order: ribeye and tomahawk steaks, wood-fired pizza, guacamole, truffle fries. The proposed spread was the ultimate comfort food smorgasbord.

“We’ll definitely have to order the grilled pita and dip,” he added. “It’s a member favorite.”

I didn’t want to say no, but I’d be lying if I said I couldn’t wait to try it. I just didn’t find it that interesting. Pita bread and dip – how amazing can it really be?

Apparently, the club’s Roasted Poblano Pepper Dip (with goat cheese and toasted almonds) was one of the best things I ate in the four days I was there. It was so good, in fact, that I managed to snag the recipe (see below):

The ingredients

Poblano peppers – 1000 g (about 5 to 8 peppers)
Sliced ​​almonds (toasted) – 150 g
Goat cheese – 350 g
olive oil – 100 ml
Garlic oil – 100 ml
salt – 15 g
black pepper – 3 g

Preparation

Grill the poblanos over an open flame until charred. Then, steam (covered) for 10 to 15 minutes. Once steamed, carefully clean the peppers, taking care to remove the seeds and skins.

In a skillet over medium heat, toast the almonds until golden brown.

In a blender or food processor, combine the peppers, almonds and oils, then blend until well blended. Then add the goat cheese and mix again until smooth.

Adjust them with salt and pepper, and adjust the texture with oil or water as needed.

Cricket on the turn

At no point during your stay at Nauka will you question the authenticity of the club’s lifestyle and its embrace of Mexican culture. But if you’re ever looking for unmistakable Mexican flair, you’ll find it at The Nest—a comfort station perched high on the hillside between the 7th and 8th holes of the club’s dynamic Tom Fazio-designed golf course.

Nest’s most famous fare is the burgerdilla, which is exactly what it sounds like: a cheeseburger-quesadilla mashup. But that’s not what caught my eye. What intrigued me the most was the jar of roasted crickets. (In retrospect, they may have been capulina, a species of shrimp that is a popular snack and ingredient in the state of Oaxaca farther south.)

I was no newbie to eating dried insects; My first exposure came almost seven years ago in Bad Tequila Room in Loveland, Co., where dried scorpions were offered to anyone brave enough to pair them with a shot of tequila. I cut into some that night and found them to be similar to a dried and salted pumpkin seed – albeit with a little more texture. The legs and tail will do.

These capulinas were not as salty, but still ate similarly. Better yet, my opening to get a small cup of them for the rest of the round inspired the comfort station attendants to share a smaller batch that had a spicier coating. The spice rub lessened the crudity of the bugs but provided a complex flavor. Both are worth a try, if you can stomach the idea of ​​eating bugs. After all, it is traditionally Mexican.

Grilled beef tongue and salsa tacos at Four Seasons Tamarindo

In Coyul – the luxury restaurant with a seasonal focus on Tamarindo of the Four Seasons – Grilled beef tongue and salsa tacos may seem a bit out of place on the menu, but they’re one of chef Elena Reygadas’ signature dishes. With a deep char that’s equal parts savory and smoky, the meat boasts incredible texture, soft and tender but with enough structure to give it a satisfying bite and chew. These tacos deliver such an umami bomb, you’ll swear the meat was coated in a delicious mole sauce. In reality, this is just grilled salsa working its magic.

After sampling one as part of an appetizer during my first night at the resort, I returned on my last night there and made a trio of these tacos my main course. They are that good.

Breakfast at the Farm

As of late 2024, Four Seasons Tamarindo has operated a farm on property called Rancho Lola. There, guests can plan a communal breakfast (see main photo at top of article), where over live fires, chefs prepare a variety of foods, including tamales, quesadillas, made-from-scratch tortillas, scrambled eggs, crispy pork belly and more. Sampling fresh fruit, some of which is grown on site (pineapple, watermelon and papaya), while surrounded by the greenhouses where the resort grows some of its produce and herbs is a delight. For those looking for authentic dining experiences, a Rancho Lola breakfast at Four Seasons Tamarindo is a must.

Guacamole, Set aside

If you have read my columns around sticky coffee puddingyou know there are some dishes that are only great when done to an extremely high standard. Guacamole, in my opinion, falls into that category, which is why I was excited to order it at Four Seasons Tamarindo’s Nacho Taqueria. At the server’s recommendation, I also tried the Sikil Pak, a traditional Mayan dip; but it was the guacamole that interested me.

When the two appetizers arrived, I immediately dug into the guac, which was good, but admittedly not as nice or crave-worthy as I had hoped it would be. Then I dropped some of the Sikil Pak on a tortilla chip, bit into it, and went nuts.

Made with pumpkin seeds, garlic, tomatoes, onions, habanero chilies, and orange juice, the rustic dip was tantalizing. It was incredibly flavorful and earthy, and paired nicely with the saltiness of the chip. The French have a saying, I don’t know whatwhich is often used to express an attractive, intangible quality. It’s an apt way—perhaps the only way—to describe this dip, which was delicious (addictive), despite the fact that I can’t quite put my finger on what makes it so good.