Ascent to Cerro del Mono
Higuera Blanca
SUNRISE AND ASCENT TO CERRO DEL MONO
I woke up to the ocean breeze in Bahía de Banderas. The sky began to blush with pink tones as I made my way to Higuera Blanca. The trail to Cerro del Mono became challenging toward the end: loose stones, low vegetation, and a 300-meter incline tested my stride.
As I climbed, the only sounds were birds and gravel crunching beneath my boots. After about an hour and fifteen minutes, I reached the summit—and the view left me breathless: sweeping panoramas of the Pacific, Punta de Mita in front, and the Marietas Islands in the distance. I took a deep breath, aware that this first glimpse would become the sensory foundation of the trip.
ENERGY RECHARGE AT PANINOS
After the effort, Paninos was the perfect retreat. I was welcomed by the scent of fresh coffee and a hot oven; the cinnamon roll—steaming and glazed—seemed to whisper, “welcome back.” Then came the eggs Benedict, with creamy yolks in a balanced hollandaise sauce, crispy bacon, and artisanal bread.
Fresh fruit—mango, papaya, pineapple—added brightness; the chilaquiles with soft egg topped it all off with intense, crunchy flavor. It was a breakfast that did more than nourish—it comforted.
SWINGING INTO GOLF AT EL TIGRE – NUEVO NAYARIT
I arrived at El Tigre Golf Course, where Coach Héctor greeted me. Straight to the point, he had me warm up my wrist and shoulders—basic posture, fluid swings. I was surprised how much I improved in just 30 minutes. His clear instructions helped me understand how to control the club and read the terrain.
I admired the course design: wide greens, strategic water features, and fairways that demand precision. Playing my first hole with his guidance turned the morning into a personal golf and confidence workshop.
SEASIDE LUNCH AT RESTAURANTE MAURA
CAREYEROS BEACH, PUNTA DE MITA
I headed to Playa Careyeros, where the sea welcomed me with soft breakers and white sand. Restaurante Maura, set just steps from the waves, opened its menu for me. The sound of the ocean and the salty breeze enhanced every bite.
Each dish was a conversation between local flavors and elegant presentation. The heavenly setting elevated the experience: fish tacos at a beachside table, aromas of fresh cilantro, lime, and Pacific-grown ingredients cooked with respect.
EVENING AT HOTEL MARIVAL ARMONY
PUNTA DE MITA
By sunset, I arrived at Hotel Marival Armony, an MGallery gem surrounded by lush jungle and spectacular ocean views. My room, with a private balcony, felt like a refuge: minimalist interiors, soft white tones, and textures designed for deep rest.
I booked a spa treatment: a relaxing massage in a canopy cabin overlooking the jungle washed away tension and fine-tuned the senses. Afterward, I wandered without aim toward the infinity pool at dusk, where water dissolved into a magenta horizon.
BREAKFAST AT BLEND AND A SLOW MORNING
Day two began at Blend, the hotel’s restaurant. The smoked salmon sandwich—on toasted artisanal bread with fresh herbs—was paired with a spirited drink based on cuastecomate, a local fruit: fresh, slightly herbal, and unexpectedly elegant.
The rest of the morning was spent between spa and pool: warm saunas, cold plunges, jacuzzis facing the ocean, and silence interrupted only by nature. I felt fully disconnected, in total communion with the surroundings.
GOLF AT THE PACIFICO COURSE AND THE LEGENDARY HOLE 3B
Around noon, I headed to the Pacifico Golf Course in Punta de Mita, designed by Jack Nicklaus and opened in 1999. Each hole offered ocean views, wide Bermuda T-419 fairways, and pristine Champion Dwarf Bermuda greens.
There I played the iconic hole 3B, “Whale Tail”, a par-3 aimed at a green located on a natural island in the Pacific. Only accessible at low tide, it has been ranked by publications as one of the best par-3s in the world.
I felt the wind cut across the tee box, saw the ball sail over the waves—each shot a technical and visual thrill. I then boarded an amphibious cart to approach the green, where the grass shimmered with ocean breeze. Sinking that putt felt like something out of a movie.
UNFORGETTABLE DINNER AT LA CASA BY CHEF THIERRY
The second night concluded at La Casa del Chef Thierry, where every detail matters. Seated under warm light, I watched the dishes arrive like small artworks: flawless pairings, Franco-Mexican touches, and the freshest ingredients from the region.
Flavor after flavor told a story—local elements reimagined with care, refined presentations, and an intimate setting that elevated the meal into a culinary finale. It was a gourmet ending to a journey defined by technique, pause, and elegance.
TRIP CONCLUSION
This trip was a narrative of vivid contrasts: the challenge of a hike, the sweet awakening of flavor, the technical precision of golf, the full-body calm of the spa, the iconic thrill of hole 3B, and the gourmet finale of creative cuisine.
Every experience was lived with sharpened senses, moments for contemplation, and the certainty that I was part of a journey where luxury, authenticity, and emotion coexisted.
By Charlie Travels
