Hi friends!
When we first launched Mexzine a couple of months ago, Brandon and I talked about Valle de Guadalupe and how special it is – its beautiful landscapes, its fantastic food offerings, and, of course, its wines. Today, we chat with one of the masterminds behind MIRA Earth Studios, a boutique hotel that’s playing a key role in the destination’s ever-growing appeal. To top it off, a mouthwatering Sinaloa-style seafood restaurant in Mexico City and a serene hideaway in the Yucatán Peninsula.
Let’s explore!
–Cristina Alonso, Managing Editor
Let’s Chat: Nick Kendall, Co-founder of MIRA Earth Studios in Valle de Guadalupe
With its powerful mountains, ancient rocks, and rolling vineyards, Valle de Guadalupe is a naturally stunning destination in its own right. Yet staying at MIRA Earth Studios places you at a whole other level of beauty, with its hilltop location overlooking the expansive terrain below. Cristina Alonso chatted with co-founder Nick Kendall to find out how inspiration turned into one of the most unique boutique hotels in Mexico.
How did the idea of MIRA Earth Studios come to be?
I come from a family of hoteliers, and we have hotels in Tulum. I was in charge of F&B, and I sold Mexican wines from Valle de Guadalupe, so I knew of the place, but I’d never actually been there. I spent some time in Nicaragua, and when it was time to come back to Mexico around 2018, I went to the valley in search of a small parcel of land as an investment. From the moment I got there, I loved it. As soon as I started to experience its restaurants and its wineries, I understood the destination’s level of quality, and I knew there was a growing creative energy there. I talked to my dad and asked if he was interested, and on our second visit, we talked to the owners of Rancho Sordomudo – where MIRA is located now. They said the ranch wasn’t for sale, but we made a deal with them and agreed we could build something there.
The location is spectacular, but I can only imagine how hard it is to build something in those mountains. What was the process like?
It was definitely difficult. If you think you see lots of rocks when you go to the hotel, you can only imagine what’s under the surface. Our budget went through the roof. But people who know me know that I love a challenge – sometimes too much. I knew going in that I didn’t want a flat terrain. I wanted us to be on the hills, with rocks all around us and amazing views. We designed the first 10 suites, and we knew we wouldn’t have common areas yet, so they're well equipped: they have kitchenettes and all sorts of amenities to create a self-sufficient apartment. About a year and a half ago, we added the lobby and the restaurant, and eventually we’re going to build 10 more suites and perhaps a couple of villas.
Speaking of the in-suite amenities, you highlight regional products, such as coffee from Nayarit and wines and charcuterie from the Valley. How does that play into your vision?
I realized during my stays at many hotels how poorly stocked many minibars are, and how hard it is to step out to a convenience store to grab a snack. We’re on top of the hill here, and many restaurants close around 7pm, so we wanted guests to find everything they might need in their room. We offer a selection of local wine and ready-to-drink cocktails, local cheese and charcuterie, and local pizzas that you can pop in the toaster. Personally, I think that’s better than waiting 45 minutes for a room service order that probably won’t be that great.
It’s important for us to showcase local talent in every aspect, especially with so many talented people working in Mexico. We had a lot of pieces made for us by a local craftsman from Ensenada, like the fire pit in the guest rooms, the nightstands, and the bathroom sinks… We also worked with Axoque Studio from Michoacán for furniture.
Eating at MIRA is one of the highlights. Tell me about your partnership with José Luis Hinosotroza, who is in charge of Fireside restaurant.
When I was working in Tulum, we were invited by René Redzepi to create the physical space for Noma Mexico, and we partnered with them during that pop-up. José Luis, who worked at Noma at the time, came to Tulum for the project, and we started hanging out. By the end of the pop-up, José Luis decided to stay in Tulum, where he joined ARCA and turned it into what it is today, and we partnered on a project that never panned out. Eventually, we opened Mecenas in Guadalajara along with Santos, our third partner, and then came MIRA. We work really well together.
Why do you think guests choose MIRA?
I think it’s people who are not looking for traditional luxury. We’re very clear about what we offer: we call it natural luxury. Our guests are adventurous and interested in finding something unique. They are definitely into food and minimal, natural design.
Valle de Guadalupe has grown a lot over the past few years, which is great, but there have also been challenges like a lack of water. For the MIRA team, what are your hopes for the destination?
I think the valley grew super fast, and perhaps this growth was not communicated well. It’s important to reestablish the destination from a community standpoint, and from the kinds of projects we support: projects that are focused on wine, on design, on agriculture – experiences that are authentic. We need more flights to Tijuana. There are talks of an airport in Ensenada and a ferry from San Diego, both of which would be great. But in spite of everything, whoever comes to Valle de Guadalupe falls in love, and many of these travelers become loyal visitors. We want more of that, and we want people to really understand the destination. We want more people during the week, perhaps even for them to come and work from here, because that would really help many local businesses that only welcome visitors on weekends.
Restaurant Spotlight: Versalles 19, Mexico City
When it comes to Mexican seafood, many will claim that Sinaloa has the very best. If you want to put that theory to the test in Mexico City, this Juárez eatery is the place. Led by Mazatlán-born Chef Carlos Hernández, the kitchen at Versalles 19 welcomes just-caught fish and seafood from the Sea of Cortez daily, resulting in impossibly fresh creations like crab legs, shrimp paté, oysters, tuna tostadas, and Rosarito-style battered shrimp tacos (among many other delights). Crown the meal with a classic Mazatlán-style guava pie and a Baileys carajillo. –CA
Casa Files: Casa Gruta, Valladolid
The Yucatán Peninsula and its intriguing landscapes – imposing caves and cenotes, jungle that seems to overtake everything around it – are the inspiration behind Casa Gruta, a concrete sanctuary in the sleepy town of Valladolid, a couple of hours by car from Mérida. Brought to life by architects Paulina Román and Adela Mortera, the house features three bedrooms, each with its own outdoor area, and a design that allows air and sunlight to flow freely, inviting guests to slow down and find a new excuse for relaxation and contemplation at every turn. You can book Casa Gruta via Airbnb and Casita. –CA
And that concludes today’s issue of Mexzine. Want to send us a story idea, suggestion, or introduce yourself? Shoot us an email at Brandon@Mexzine.com or Cristina@Mexzine.com.
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