Puerto Vallarta, Mexico - A small group of us recently embarked a water taxi from Playa Los Muertos to a new south shore retreat called Xinalani (shee-nah-lah-nee, from the Náhuatl word Xinaloani meaning “seed,”) just north of Quimixto.

After speeding on smooth water past Boca de Tomatlan, we alit onto the clean secluded beach. Arising from the protected cove is a large, multi-layered construction made with all natural and mostly local woods: tree trunks, limbs and palm fronds.

Well-made steps with strong railings led up to the general greeting area where we were treated to a delicious fruit and herb drink (below), tea or rich full-bodied coffee. Birds rustled in the serene landscape featuring rugged vistas in all directions.

As we settled in the main room, we were treated with Agua Jamaica con genjibre y naranja. The addition of citrus zest to the tea was refreshing and added a flavor combination most of us had not experienced. Cold, tangy and slightly sweet was just what our throats craved after a sunny trip on the water.

A casual three course meal followed:

Sopa Alubia con cilantro gremolata; Quesadillas con huitlacoche, chayote y alcelga en tortillas de maiz, Ensalada Aguacate con cebollin; and for dessert: Chocolate Cake and Galletas de Boda Mexicana (Mexican Wedding Cakes, also known as Russian Tea Cakes.)

Xinalani's fine chef produces menus suited for the guests. She knows her advocation combining organic fruits and vegetables with fish or seafood upon request. Various offerings include:

Organic Oaxacan coffee, herbal teas, soy, rice and almond milks, fresh squeezed juices;

Organic Granola, Muesli, Huevos Rancheros, Cinnamon Rolls, Amaranth Banana Oatmeal Pancakes;

Cornmeal Mango Crêpes - agave and honey syrup, orange essence, fresh mango and banana;

Migas - fresh eggs, scrambled with pico de gallo and crispy totopos;

Tropical Coconut Soup - spicy and soothing;

Coconut Miso Soup - mushrooms, onion, green chile, red pepper and green onion;

Quimixto Fish Cakes - coconut rice, yellow curry and pickled cucumber;

Tomato Panela Salad with fresh basil, olive oil and balsamic vinegar;

Sweet Potato Spinach Tamales with chile arbol tomatillo salsa;

Roasted Beet Salad - arugula, goat cheese, orange essence and candied walnuts;

Oven Roasted Portobello - marinated portobello, potato purée, wilted Mexican chard with red wine reduction;

Whole Wheat Pita Pizzas - a selection of pizzas served on whole wheat pita bread with fresh herb pesto sauce or sweet;

and Spicy Shrimp Skewers - agave and red chile marinade.

Some participants decided to further their knowledge of Yoga, while others learned the exercises and positions for the first time. The professional staff is expert, reciting commands in English, Spanish and Sanskrit.

Picture posed in meditation in a studio where the tree branches only partially blocked the magnificent bay view, in a covered room with breezes wafting through the structure. It is difficult to find a more relaxing situation than resting on a quiet fine sand beach perusing passing boats - from pangas to water taxis, cruises to yachts - and marveling at a pod of almost one hundred dophins passing south.

Xinalani Retreat offers lovely day trips with transportation from the Puerto Vallarta Marina, Playa Los Muertos and Boca de Tomatlan. Week retreat stays for a couple or group are a fine way to "get away from it all." Click HERE to learn about their special day and overnight packages for May & June getaways.

To learn more about this unique Retreat that masterfully combines eco-friendly chic with luxury, visit XinalaniRetreat.com. For reservations, call (322) 221-5918 or email anapaula(at)xinalaniretreat.com.