“Small, luxurious tented camp on a remote white sand beach on Isla Espíritu Santo, an unspoilt island in Mexico's Sea of Cortez”
As your boat nears the bay, Baja Camp's tents look like simple dots of green along the beach. When you step inside them, it’s a different story. They're spacious and luxurious, combining the joys of open-air camping with a safari level of comfort. All have double beds (or twins if you prefer), with fresh linen, towels and a big old-fashioned wooden chest with extra blankets. An electric lantern stands by each side of the bed. The tents are constructed from sturdy canvas, custom-made in Kenya where owner Andrea used to live. There are never more than 5 guest tents set up in the camp (a few are folded down in low season), catering for up to 10 people in total.
At the rear of each tent is a bucket shower which can be filled with hot water from a solar tank, and an eco-toilet in a curtained-off cubicle. These basic bathroom facilities may take some getting used to... but hey, you are camping!
When night fell, we loved padding back down the beach with a torch to our canvas house. The mosquito nets do a pretty good job of keeping out the predators, but we advise using the spray provided to finish them off. Sleeping without air conditioning can be uncomfortable, but it's easy to cool off - the sea is only 15ft away at high tide. The tents are spaced out enough to allow plenty of privacy, and the moon will always turn a blind eye to skinny dippers.
The food at Baja Camp is simple yet exceptional and if you're a seafood fanatic, you’ll be in nirvana. Andrea will cook whatever he finds on one of his dives. On the way back from an afternoon of swimming with sea lions, we watched as he plunged into the water armed with a spear gun... minutes later he resurfaced with a gleaming red snapper. Local villagers also sell their catch. We stopped at a fishing village on a narrow isthmus to buy some octopus for a delicious salad. Another sold us almejas, ‘chocolate clams’ with dark brown shells. Eaten raw, with freshly squeezed lime and onion, these were the plumpest, juiciest clams we had ever tasted. Pure heaven...
You sup with the other guests in the dining tent after cocktails at sunset. Andrea keeps a fully stocked bar, including reasonably priced wines, beers and spirits of all kinds, but the cracking margaritas are the camp speciality. Fish is served barbecue-style or as a ceviche (raw, with lime, peppers and onions). Andrea and his staff also prepare delicious Italian dishes, and we ate freshly baked foccacia, pasta and some excellent salads.
Breakfast includes coffee, eggs, rolls, fresh juice, fruit and cereal, with the added bonus of being served whenever you feel like it.