This was our second stay at Paradero Todos Santos. We first stayed there in February 2024, and we had a such as relaxing and wonderful stay that we decided to return this year. September is entirely different weather and makes typically semi-arid Todos Santos and the surrounding area much more lush and green. The weather was warm and sunny with a passing thunderstorm or two, but absolutely nothing that go in the way of the experience. Paradero Todo Santos is a beautiful property constructed from curvy concrete forms set among gardens, cacti, passionfruit vines, and farmland. Depending on your room, you see sunrise over the cactus fields and sunset over the mountains and ocean. The room (we had the Cactus Sky Suite) is small but comfortable with king size bed, separate bathroom/shower, roofdeck, and private outside sitting area. Note that there are no kitchenette or refrigerator in this room type. Plenty of towels and robes and provided soap/shampoo/condiditioner. Housekeeping leaves a small local treat for each guest each night during turndown. The room was kept clean day and turned down every night. Each room feels very quiet and private. Honestly the only noise comes from nature. We tried Paradero Unbound for the first time this year. Unbound is their all-inclusive upgrade. It includes all food, beverage, transfer to/from the airport, a daily 60min massage, and a bunch of activities (yoga, hiking, artwalk, beach day, beach sunset, farm/garden tour, cooking classes, bonfire on your apartment roofdeck with stargazing, Friday night omakase, and more). While we typically don't do all-inclusives, this turned out to be an excellent deal for us. We would do it again. During our first trip in 2024, we rented a car and explored more of the area beyond Todos Santos. For this trip, we focused on Todos Santos, and that made the economics of Unbound much better. The Tenoch restaurant is excellent, and the kitchen and waitstaff there are super-friendly. Because the lunch/dinner menu is largely the same every day, over a week we tried virtually everything on the menu. There was a few dishes we didn't love, some we fell in love with instantly, and the rest were just good, solid food. Overall, all meat and seafood was prepared perfectly (almost all prepared sous vide and fired over a pan, charcoal grill, or fryer before serving). Their tostadas and tortillas are amazing, so always get them. My only advice to Chef Pepe (Juan Solis): too many purees on every dish -- it's just too twee. Bring back some texture. Finally, take breakfast by the pool. It's a lovely way to start your day. Finally, I want to give a special callout to the staff at Paradero Todos Santos, From the drivers (Angel) and guides (Hernando, Diego, Ivan) to the front desk (Eduardo, Carla, Dayann, Uriel) and spa (Jennifer, Guadalupe), the waitstaff (Manuel, Abraham, Edgar) and all the others in the kitchen and housekeeping (whose names we did not learn), you were all amazing and welcoming and