From the stunning bride… It was a beautiful evening, clear skies with a nice cool breeze, blue water lapping on the sandy beach and picturesque Lands End in the background. It was a perfect backdrop for our wedding in Cabo San Lucas.
After getting engaged, Chris and I decided we would like to have a destination wedding on a beach. We come from large families and wanted to have a small, intimate wedding with our immediate family and close friends. After a couple of months of searching various beach locations, a friend recommended Cabo San Lucas. The beauty of the area was amazing and we loved how much Cabo San Lucas had to offer in restaurants, entertainment, and attractions. We had found our perfect location.
Initially we tried to pick our own venue for the wedding, but found that coordinating all the details from a thousand miles away wasn’t going to work. We were fortunate to connect with Vari Avila, a wedding planner at Allure Event. Vari recommended Hacienda Cocina y Cantina for both the ceremony and reception dinner. We liked the idea that we could get married and dine on a beach away from the crowds of the hotels. We also loved that the Hacienda’s décor reminded us of traditional Mexico and there were great views of Lands End. We were really excited that the restaurant was known to serve fantastic Mexican food.
We met with Vari the day we arrived. She greeted us with hugs and lots of enthusiasm and we knew right away that she would do anything to make our wedding day perfect. Vari and her team did an amazing job of making our dreams become a reality. The décor was beyond what we could have even imagined. The bright purple and orange floral arrangements and papel picados added a great splash of color.
The ceremony took place at sunset and gave it a warm and intimate feel. One of my favorite moments was at the end of the ceremony when our guests shook their personalized maracas for our first kiss. It was a fun, unique add-on to the ceremony. For the reception dinner, our guests enjoyed a delicious three-course meal, and instead of a wedding cake we decided to have a desert bar, which was a huge hit. The final highlight of the evening was dancing the night away under the stars.
Photography: Sara Richardson Photography | Wedding Dress: Maggie Sottero | Floral Design: Lola Caballos from Florenta | Shoes: Restricted | Jewelry: Ann Taylor Loft | Bridesmaids Dresses: Alfred Angelo | Caterer: Hacienda Cocina y Cantina | Officiant: Reverend Marco Arechiga | Event Design & Coordination: Vari Avila from Allure Event | Hair & Make-up: Suzanne Morel | Venue: Hacienda Cocina Y Cantina