Maleza at Drift Hotel is redefining the local dining scene with its upscale Baja-inspired cuisine. This hidden gem combines the flavors of the Baja Peninsula with a touch of seasonal sophistication, offering a delicious shareable dining experience that pays homage to its Mexican roots while embracing the innovation of its talented Executive Chef, Ysaac Ramirez.
Maleza, crafted in partnership with Jorge Espindola and Cesar Pita of San Jose del Cabo-based Roots and Roads, is more than just a restaurant; it’s an experience. With its setting in the boutique Drift Hotel, featuring Moorish Desert architecture and artisanal Mexican décor, the ambiance perfectly complements the menu. Guests can sip on exclusive collaborations like Drift wines, La Luna Mezcal, and Baja Brewing beers while enjoying bold flavors reflective of coastal Baja.
Chef Ramirez, known for his tenure at high-profile establishments like Kimpton Rowan and Ace Hotels, has brought his creativity and deep understanding of culinary traditions to Maleza. “I want our guests to experience Baja without leaving the desert,” Ramirez shared. “Fresh seafood is a hallmark of Baja, and we source the best we can to create that connection.”
A Culinary Experience
During our October visit, Maleza’s thoughtful attention to detail was immediately apparent, from the warm service to the unique ceramic checkerboard tables that added a playful yet elegant touch. The new fall menu featured seasonal ingredients transformed into bold, shareable plates.
The Shrimp Ceviche, served in a spicy coconut milk base with salsa macha, cucumber, serrano, and a surprising touch of apple, was a standout starter. Its flavors and textures highlighted Maleza’s commitment to fresh, high-quality seafood. The Delicata Squash offered a balance of earthiness and creaminess, paired with requesón cheese, spiced pistachios, and a honey mustard vinaigrette.
Another highlight was the Whole Branzino, a dish that Ramirez describes as a personal favorite. “I’ve always loved preparing whole fish,” he explained. “It’s a dish that connects diners to the ocean, and here, we elevate it with salsa verde, herbs, and tortillas for a shareable, interactive experience.” The Branzino’s perfectly charred exterior and tender, flaky interior paired beautifully with the salsa verde.
For heartier fare, the Prime Flat Iron Steak was served with a garlicky chimichurri, radish, and a hint of lemon that brought out its robust flavor. Each bite was a testament to Chef Ramirez’s skill of balance and complexity.
No meal at Maleza is complete without dessert. The Chocolate Tres Leches Cake, adorned with pistachios, strawberry gelato, and edible marigolds, offered a modern twist on a traditional favorite. Its rich, moist layers provided a decadent conclusion to the meal.
Chef Ysaac Ramirez: Crafting Connections Through Food
Chef Ramirez’s culinary resume has taken him across the United States, from the Southern kitchens of Memphis and New Orleans to the deserts of Palm Springs. His early years working under acclaimed Southern chefs Andrew Ticer and Michael Hudman taught him the importance of discipline and precision. “Those experiences shaped me,” Ramirez reflected. “I learned the importance of systems, preparation, and how every step ultimately leads to that final plate.”
At Maleza, Ramirez combines the bold flavors of Latin cuisine with the comforting elements of Southern cooking. “Latin flavors are naturally bold and complex,” he said. “I like to complement them with Southern touches—whether it’s through textures, ingredients, or preparation techniques.”
This season, Ramirez has leaned into the coziness of fall, curating dishes that feel like culinary comfort food. “Fall is one of my favorite times of the year,” he shared. “While Palm Springs doesn’t have a dramatic seasonal change, this time of year feels like comfort food season to me. I wanted to bring that warmth and richness to the menu.”
The Spirit of Baja in Every Bite
Maleza’s family-style approach to dining is a core part of its identity. For Ramirez, this format isn’t just about the food—it’s about the conversations and connections it sparks. “Great conversations happen around food,” he said. “Sharing dishes allows guests to experience more of the menu without overindulging. It creates a communal experience, which is at the heart of what we do.”
This philosophy extends beyond the menu. Maleza’s dedication to sourcing the freshest ingredients is evident in every dish. From seafood to seasonal vegetables, Ramirez works closely with purveyors to ensure the menu reflects both quality and creativity. “I receive market reports every week and base the menu around what’s fresh and exciting,” he explained. “It keeps the menu dynamic and allows us to stay rooted in Baja while exploring new ideas.”
A Menu Worth Exploring
Chef Ramirez’s passion for innovation shines through in Maleza’s fall offerings. The new menu includes standouts like the Maitake Mushroom, a dish he describes as blending Southern and Latin influences, and the Baja Mussels, which feature chorizo, salsa verde, and white wine for a perfect balance of heat, acidity, and creaminess.
While the menu is constantly evolving, Maleza’s commitment to its Baja roots remains faithful. “We want guests to trust that every new dish is thoughtfully crafted and connects back to our foundation,” Ramirez said.
A Destination for Food Lovers
As Maleza transitions from its summer pop-up, Taqueria by Maleza, to its fully realized dining concept, it’s clear that the restaurant is poised to become a Palm Springs staple. With its blend of bold flavors, innovative dishes, and a setting that feels both sophisticated and inviting, Maleza offers a dining experience that’s as memorable as it is delicious.
For Chef Ramirez, the reward lies in sharing his creations with the community. “I love connecting with people through food,” he said. “Every dish tells a story, and I hope our guests leave with a sense of joy and discovery.”
Whether you’re a local or a visitor, Maleza at Drift Hotel invites you to indulge in the spirit of Baja, reimagined for the Palm Springs desert.
This holiday season, Maleza invites guests to indulge in the warmth of traditional flavors with specials like pork and vegetarian tamales and hearty pozole, available from December 23 to December 25. To ring in the New Year, Chef Ysaac Ramirez presents an elevated Baja-inspired experience with a meticulously crafted 4-course dinner on New Year’s Eve, promising a festive evening of exceptional cuisine and celebration in Palm Springs.
Maleza at Drift Hotel
284 S Indian Canyon Dr, Palm Springs, CA