Q&A With Bahia’s Award-Winning Sommelier, Nizuniro Altamirano

Behind One of Cabo’s Top Wine Programs—Now Recognized Three Years in a Row

For the third year running, Bahia Hotel’s Bar Esquina has earned a coveted spot on Wine Spectator’s Restaurant Awards list, which honors the best wine programs across the globe. It’s a proud milestone for Sommelier Nizuniro Altamirano, whose expert curation of over 250 labels reflects both deep knowledge and a passion for creating memorable guest experiences.

As the lead sommelier for both Bar Esquina and SUR Beach House, Altamirano brings a nuanced approach to wine across two of Cabo’s most celebrated dining destinations. His selections reflect Baja’s vibrant culinary identity while staying grounded in one simple principle: wine should never feel intimidating. 

We caught up with him to discuss the award, what makes each program stand out, and why wine in Cabo is experiencing a moment.

1. Congratulations on Bar Esquina’s Wine Spectator recognition. What does this award mean to you personally—and to the team behind the wine program?

   Thank you, it means a lot. We’re part of a select group of restaurants that not only develop serious programs but are willing to put them out there for evaluation. This award reflects the quality of our selections, our expertise, and how we present the list. It’s a meaningful acknowledgement for the whole team.
   
   

2. You manage wine across both Bar Esquina and SUR Beach House. How do the wine programs at each location reflect their different vibes?
   Designing a wine list, and a beverage program overall, has everything to do with the identity of each restaurant. We have to consider, first and foremost, the culinary experience and style, the location, the vibe of the place, and of course, the patrons. Everything must be fluid and congruent because we want to achieve a seamless experience for our guests. 
   
   

3. With more than 250 labels on the list, what’s your approach to building a wine program that feels both curated and approachable?

   It’s a constant evolution. Wine changes every year, and we need to change with it and update our offerings. I always tell our team: you could come here four times in a single month and find something new to try—whether by the bottle or the glass.

4. What do you think sets Bar Esquina’s wine experience apart—not just in Cabo, but globally?

   Our approach to wine is very down to earth. We’re not about uptight service or know-it-all attitudes. We don’t lecture guests—we listen. Whether someone wants to discover something new, revisit a favorite, or try a non-alcoholic wine, we meet them there. As Bobby Stuckey says, we’re hospitalians first, wine curators second.

5. For guests newer to wine, what’s your favorite piece of advice or entry-point recommendation?

   I always start by asking about their other drink preferences—how they like their coffee, if they prefer tea, what kind of beer or cocktails they usually go for. These key points give me information so I am able to recommend something that would be right for them, and then explore flavors from that initial discovery. 

6. It’s your ideal night at Bar Esquina—what bottle are you opening to toast the evening?

   Taittinger, Folies de la Marqueterie.

7. What’s next for the wine program—any new additions or ideas you’re excited to explore?

   We want to explore fresh, light styles from around the world as this is going to be a general interest for next year. Right now I’m focused on Bierzo in Spain—we’re looking at both reds and whites from the region. I’m also planning to expand our Austrian selections and bring some Grüners to Bar Esquina.

Ready to taste what’s on the list?

Whether you’re in the mood for a bold Spanish red, something crisp and unexpected, or just a glass that hits right with dinner, Sommelier Nizuniro Altamirano’s wine program is always worth exploring. Book a table, pull up a seat, and let the night unfold.

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