Getting away doesn't have to mean packing on vacation pounds. Award-winning Cabo San Lucas, Esperanza, Auberge Resort has introduced new fitness programs including the “Auberge Trainer In-Residence” guest instructor series and “Find Your Balance” four-night wellness package. There are also new complimentary vegetarian classes, kid’s yoga, and seasonal vegan, vegetarian and gluten-free dishes at the resort’s signature restaurant Cocina del Mar. Take a look below at some of Esperanza's new offerings.
Auberge Trainer In-Residence Program
Esperanza’s new program features renowned expert guest fitness and yoga instructors from top private health clubs and studios in the U.S. teaching complimentary group beach boot camps, TRX training, yoga and Zumba classes (Dirk Schultz of Aspen Club, Donovan Almond of Solage Calistoga, Tracie and Chris Vlaun of V Art of Wellness, and teachers from Equinox and Core Power Yoga™).
“Find Your Balance” Package
Guests can rejuvenate with a four-night stay in an Ocean View Garden Casita, private roundtrip airport transfers, complimentary breakfast for two, vegetarian cooking classes with a chef, two 90-minute massages at The Auberge Spa, two 60-minute private TRX or yoga classes. Guests will also have complimentary use of the resort’s fitness facility and daily yoga classes for adults and children.
Kid’s Yoga
Kids ages 6 – 12 years old can learn to relax and breathe properly in a one-hour complimentary playful yoga class that teaches them how to perform Hatha yoga poses and exercises in an entertaining way, such as inflating a balloon to emulate correct breathing.
Vegetarian Cooking Class
Guests can learn how to prepare healthy vegetarian dishes that are easy to replicate at home such as jicama-wrapped guacamole sushi and vegetarian paella during this complimentary one-hour class taught by Chef Gonzo Cerda.
Vegetarian, Vegan and Gluten-Free Menus
Guests can experience seasonal dishes that accommodate their special dietary needs at Cocina del Mar restaurant, such as the chef’s signature chilled avocado soup, chilled watermelon salad and Oaxaqueños with poached eggs, grilled Nopal cactus, Panela cheese and light Pasilla chili sauce.
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