The status of Cindy Sandoval as one of the best sommeliers in Los Cabos is attested by his educational achievements and his training, not to mention his work experiences with some of the top leaders in Mexico. Now based in Los Cabos, this wine expert has had a famous career, leading to well -deserved applause of others in industry.
Originally from the state of Puebla, Sandoval studied as a sommelier at the Swiss Institute of Puebla, an educational establishment focused on gastronomy and hospitality, and obtained a diploma from the Mexican Sommeliers Association (ASM) before adding several other certifications along the way. However, this is Sandoval’s work with the best chefs like Edgar Nuñez from Michelin Star-Star South 777 in Mexico City, and the triple winner of Michelin Star, Jean-Georges Vongerichten, whose restaurant Seized by Jean-Georges is a centerpiece of catering at one and unique Palmilla, which has won its respect as one of the first wine professionals in the country.
Once Sandoval started working at CAP In 2024, she had the opportunity to collaborate with another acclaimed chief: Enrique Olvera. Olvera, of course, Helms Pujol, one of only two restaurants in Mexico to deserve Two Michelin starsAnd Pujol and Cosme, the New York restaurant in Olvera, were assessed among the top 50 restaurants in the world. Since 2015Olvera’s culinary mastery was also displayed in Los Cabos. When the cape was created in June of the same year, the Manta created by Olvera was installed as its signing gourmet restaurant.
“I love the language of wine, its history and its traditions. I consider myself a kind of translator of this language, ”explains Sandoval. Her knowledge of wine was used in CAP, where she acts not only as a sommelier, but also holds the title of wine director and is responsible for all the wine menus of the station.
The CAP occupies one of the most amazing places in Los Cabos, overlooking the monuments of the beach legendary beach beach and offering a magnificent view of the promontory of the plot at the tip of Cabo San Lucas. He also has several excellent sipping sites, from Manta to the bar casting in his hall and the majestic the bar on the roof. This variety informed my first question when we sat down to speak.
Mexico News Daily: How does the place change the way you recommend wine to guests? Do you make different suggestions at the sewing bar than at the roof or the Manta?
Cindy Sandoval: Certainly. For example, I could recommend rosé when you bask at the swimming pool, or a sparkling wine like champagne if you appreciate sunset at the bar on the roof. Manta is more gastronomic, so maybe I would suggest a large raw class wine.
MND: I know that Mexico manufacturing wines constitute an important part of your wines lists here. How do you suggest guests who may not know Mexican wines get an introduction? Are there specific regional wines that you would recommend?
CS: I suggest sampling wines from various parts of the country. Valle de Guadalupe is the most important region. However, there are many others with wines that are worth trying, from Chihuahua and Coahuila to Guanajuato, Puebla and San Luis Potosí. They are all different in terms of terroir and production profiles. As a general guide, I recommend trying white wines from the center of Mexico, reds like Cabernet Sauvignon and Shiraz de Chihuahua and Coahuila and mixtures of Valle de Guadalupe.
MND: How would you classify the quality of Mexico wines now compared to some of the most famous wine producing countries on your wine lists here in CAP? To what extent do Mexican wines reflect Mexico?
CS: The strength of our vines and the richness of our climate are a reflection of our identity, and I think that over the past 10 years, the quality of Mexican wines has become very coherent, when twenty years ago, this was perhaps not the case. Admittedly, in terms of quality, Mexican wine is better now than it has ever been before. It is also much more varied, with producers in 17 states that make wine now.
It should be noted, as Sandoval points out, that the wine industry in Mexico has widened considerably in recent years. The country is famous for Casa Madero in Valle de Parras, Coahuila, the First cellar in North America in 1597And for Valle de Guadalupe in Baja California, which emerged from the end of the 19th century and now produced more than 70% of wines in Mexico. For a long time, Valle de Parras and Valle de Guadalupe were more or less the alpha and the omega of the viticulture of the country.
But from 2025, by the way 400 vineyards are operational in Mexico. The country is now the 23rd producer of wines in the world, taking place around 40 million liters per year. Because Valle de Guadalupe, like Los Cabos, is part of the Baja California peninsula, this growing area between Ensenada, Tijuana and Tecate would attract a lot of attention even if it was not the dominant area in terms of quality and quantity. However, more than half of the country’s states cultivate grapes for wine, including Baja California on and the original state of Puebla de Sandoval.
Mexicans now drink more wine too – 22% more Let them did it only 10 years ago – so tourists from the United States and Canada are not the only people in Los Cabos interested in sampling the Mexican wines available on the Cape Wines, a Thompson hotel. But because Sandoval is an expert in wines from around the world, when I asked questions about her twinning suggestions in Manta, she continues to plead for an international approach.
MND: Thanks to the influence of Enrique OLVERA, MANTA is the great culinary attraction in the cape. What are the tasting menus like now and how do you approach twinning options? What wines are you most likely to guide guests?
CS: Manta’s tasting course is currently six lessons. I often recommend a Japanese sake for the first course, because it is fun and different. The other agreements may vary, depending on products manufactured by dishes. Sometimes I offer a white Chenin or a Chardonnay, sometimes a Provence bandol, or a Super Tuscan. For dessert, I generally suggest trying a sweet Mexican wine or a tokay from Hungary.
Chris Sands is the local expert of Cabo San Lucas for the USA TODAY 10 BEST travel website, writer of the Los Cabos Travel Guide in Fodor and contributor to many websites and publications, including Table, Marriott Bonvoy Traveler, Forbes Travel Guide, Portthole Cruise, Cabo Living and Mexico News Daily. Its specialty is the content linked to travel and lifestyle characteristics focused on food, wine and golf.
