By Ersilia Pompilio
It’s 2025, baby, and in-person events are officially making a comeback. No more scrolling through TikTok and sending DMs—people are craving real-life connections, and Maleza Palm Springs knows how to deliver. They kicked off their monthly Desert Dinner Series with a bang on January 29th, bringing a piece of Baja to the desert with their “Wines of Baja” event. Partnering up with Palm Springs Bottle Shop, Ce Acatl Wines, and Baja Wine Buzz, this event was the perfect mix of wine, stories, and good vibes. Let’s just say, this was a night worth sharing.
Now, we all know that the best events aren’t just about food and drinks—they’re about the whole experience. There's a certain magic that happens when people sit down around a table, sip some wine, and let the conversations flow. And this was that kind of night.
Welcome Cocktail
The evening started off with a bang: the welcome cocktail, Fresa y Soda, crafted by mixologist Alex Bravo. A refreshing twist on an Aperol spritz, this Baja-inspired drink mixed strawberry, lime, soda, and a blend of guajillo and pasilla infused tequila. It was zesty, refreshing, and totally set the tone for the night. You know when you take that first sip and you just feel like you’re in the right place? That was this drink.
The Desert Lawn
After a quick mingle with the SQUAD on Maleza’s chic outdoor patio, we were led to the main dining area—a huge open space called the Desert Lawn.
Think fire pits, cacti everywhere, a long communal table, and a whole vibe that screamed “this is the place to be.” It was like something straight out of a dreamy desert wedding, minus the stress of bridal party drama. To my delight (and to the universe’s questionable decision-making), I ended up sitting next to the owners of Palm Springs Bottle Shop and none other than Cesar Reyes, AKA “The Wine Doctor,” a legendary winemaker for Ce Acatl Wines. Guess what? I had just interviewed PSBS before the event about the best wines in Palm Springs. Talk about serendipity.
As the night unfolded, Cesar and Baja
Wine Buzz took us on a little history lesson about the Spanish invasion of Mexico, which led to the creation of Baja’s now famous wine region. Fun fact: Baja California’s vineyards are known as the Sonoma Valley of Mexico. I had stumbled upon them during a road trip to Ensenada in 2020, and let me tell you, the lush landscape and magical vibes were unforgettable.
First Course
First course? A gorgeous beet salad with salsa verde, queso fresco, cilantro, and pepitas, paired with Ce Acatl’s Sarape Wine. This wine, a blend of 80% Grenache and 20% Cabernet Sauvignon, was named after the Mexican sarape—a colorful blanket known for bringing protection and love. The wine itself was light-bodied, tart, and semi-sweet with subtle notes of French oak and plum. Now, the salad was earthy and fresh, though I felt the salsa verde could’ve used a little more kick. Maybe a squeeze of citrus? But those crunchy pepitas and the creamy queso fresco made up for it, and the Sarape wine did its magic, bringing everything
together.
Second Course
Dinner? Oh, it was a ride. The second course was a braised pork shank served on masa grits with ancho demi and green apple. I gotta be real—this was comfort food at its finest. Rich, saucy, and tender, it was messy in all the right ways. I could practically hear an Abuelita yelling in the kitchen, “¡Ay, mijo, come eat!” The green apple didn’t really pop, but honestly, who cares when you’ve got that melt-in-your-mouth pork paired with a 2018 Nebbiolo wine? The Nebbiolo’s apricot, plum, chocolate, and caramel notes brought out all the deep, savory flavors. It was like a hug for your taste buds.
Third Course
And then came dessert. Now, I’m not one to complain about sweets, but I’m just gonna say it: the squash mousse with requesón cheese, Maria’s cookie crumble, and dark chocolate didn’t quite hit the mark. I respect Chef Ysaac’s vision—he wanted something simple and not-too-sweet. But for me, the mousse was a little too mushy, lacking the airy consistency a mousse should have. And honestly, I needed more of that dark chocolate. More chocolate, less mush, please! That said, the 2019 Syrah wine was a total game-changer. It was dark, red, and peppery, just what I needed to redeem the dessert experience.
If I could change one thing about dessert, it would’ve been a Baja-inspired bread pudding or maybe a pitaya gelato. Just something a little more playful and in line with the theme. But hey, Chef doesn’t like sweets? That doesn’t mean the guests don’t want ‘em, right?
All in all, the night was unforgettable. The wine education was on point, the food was mostly incredible, and the stories shared over the dinner table? Priceless. There’s something about connecting with people face-to-face that no screen can replicate. I’m already looking forward to the next Desert Dinner at Maleza, where I can continue mingling with locals, business owners, and travelers.
Next time, though, I’m hoping for more of that Baja magic in the dessert department. Hint hint, Chef Ysaac.
Maleza is located in the Drift hotel at 284 S Indian Canyon Dr, Palm Springs.
About the Author
Ersilia Pompilio is the Editor in Chief of SQUAD Magazine, a Palm Springs guide for bachelorettes and ladies who love to leisure. With over two decades of experience in performing, producing live storytelling shows, and hosting a podcast, she has also taught storytelling classes and written professionally for several media outlets. Originally from Los Angeles, Ersilia is also a twenty-year resident of Palm Springs, California.
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