At 103 years of age Deborah Szekely, co-founder of Rancho La Puerta, is a walking/talking example of why the philosophies and lifestyle espoused by this 85-year-old wellness resort is the perfect example for living a long and healthy life. When I asked Deborah “What do you feel is the one reason people should come to Rancho La Puerta today?” she didn’t hesitate on the reply. Often referred to as the “godmother of wellness,” she said, “people are different and have different needs, and they need to find their individual intention. However, one thing that we all need—this is a great place to make friends, and friends are the key to a long life.”
Back in 1940 when it opened as the Essene School of Life under the direction of Deborah’s husband Edmond Szekely, the goal was to educate guests about their own role in the care and feeding of their bodies, plus to appreciate and protect nature. The resort is still operated by the Szelezy family and continues to uphold the original goals.
Roughly an hour’s drive from San Diego in the Baja California town of Tecate, and just 10 minutes from the U.S. border, Rancho La Puerta is a beautifully manicured 4,000-acre resort with meandering brick walkways connecting the various facilities and amenities. Although the sprawling resort isn’t ideal for those with walking issues, the staff can arrange for one-on-one wheelchair or golf cart shuttles between the various facilities.
While it has a village type feel, the sounds of silence—occasionally broken by the gentle noises of nature and the gurgle of fountains—prevail. Guests will find countless peaceful corners where they can sit with their thoughts and immerse themselves in nature. Designed to encourage guests to experience a “digital detox,” WiFi access is limited to approximately 50 percent of guestrooms plus several specific hotspots around the resort.
With 87 casitas spread around the property, they can handle up to 160 guests at a time.
Senior Marketing Coordinator Grace Wilkinson says, “Since we have the gift of space, it never feels crowded.” She adds that except for a few themed weeks during the yea—pickleball for instance—85 percent of guests at Rancho are women. They have also seen more men guests since the COVID pandemic. The average age is 55 to 65 and the return guest factor is over 60 per cent. Many of the guests I personally met were return visitors who had nothing but good things to say about the resort.
With 400 plus employees that’s a pretty good staff-to-guest ratio, and with regard to the staff, Wilkinson says, “I call them our secret weapon.” As a first-time guest, I certainly agree with her. Employees are so kind, helpful and accommodating, plus many are second- or third-generation.
Where Farm-to-Table Isn’t a Trend—It’s a Way of Life
One of the cornerstones of the resort is, of course, the food. I met up with Executive Chef Segundo Romero. At the time of my visit he’d been at Rancho for just six months, but working as a chef for the past 25 years in various hotels in various places including Argentina, Costa Rica, Guatamala, Mexico and Texas. “They wanted me here,” he said, “because of my many years of cooking with a wellness focus.”
He tells me his food philosophy is “farm-to-table.” He explains: “The most important thing is the nature of the produce—how it’s grown, where it’s grown and that it’s prepared in a way to maintain its flavor and nutrients.” He points out that even the condiments—olive oil, salt, spices, seeds and herbs—are all local, as are the sweeteners of local honey and agave. “The most important influence for the weekly menus,” he says, “is the Rancho’s own garden and what is ready to be picked and consumed.”
The pescatarian diet prevails, and the only seafood served here that is not local is salmon, which is a wild catch from Canada. Shrimp, mussels, clams, white fish and tuna, which is organic and processes locally, are also on the menu. “One of the things we want guests to learn is that their diet must emphasize raw fruit and vegetables.” All fruit and vegetables served at Rancho are organic.
Daily meals—breakfast, lunch and dinner—are all served in the Spanish colonial-style Dining Hall where guests can choose to sit at community tables. Meeting and conversing with other Rancho guests is, according to Deborah and many of the guests themselves, one of the most rewarding elements about this wellness resort.
A Robust Lineup of Classes, Hikes and Expert Sessions Enrich Every Day
Another cornerstone is the amazing wealth of classes, excursions, lectures and other activities. For early risers, each day begins as early as 6 a.m. with gentle to advanced and even challenging mountain hikes plus other activities scheduled throughout the day, including various fitness sessions, cooking classes and more. Fortunately, there are also guided walks and hikes later in the day. One afternoon, I joined a small group for the 2-mile hike to Alex’s Oak. Located at the top of a mountain—about 350 ft. from the base to the peak—the striking oak tree is named for Deborah’s son, who died in 2002.
Beyond the hikes and walks with fitness as the focus, some activities are more for educational purposes. One example is The Indigenous Wisdom Walk led by Norma Meza, a native of the Kumeyaay people, the first inhabitants of the land. She shared her knowledge of the traditional culture and history of the region.
Beyond the classes, sessions and excursions there is also a wide range of weekly lectures delivered by experts in their respective fields. Presenters, of course, change on a regular basis, but during the week I visited there were nine specialists, including Robert Vogel, M.D. presenting on several topics such as “From Labels to Longevity: Understanding Your Food”; and “The Prevention, Diagnosis, Treatment and Caregiving for Alzheimer’s Disease and Other Dementias.” Another presenter was Ryan Glatt, a personal trainer and brain health coach who currently works with a team of researchers at the Pacific Neuroscience Institute. Oran Hesterman PhD, author, founder of the Fair Food Network and acknowledged national leader on the topic of sustainable food systems, offered enlightening talks on the “Power of Good Food to Change Everything”; and “Food as a Force for Community Resilience.” Beyond the presentations, there is the opportunity to connect with all these experts during meals and at other times during the week. Of course, there is also a full-service onsite spa.
A Legacy of Sustainability and Community Stewardship
When it comes to the growing interest in ecological sustainability and giving back to local communities, the resort was, once again, ahead of its time. In 1989, to provide both residents and visitors of Tecate with a safe and beautiful environment, they opened the 28-acre Parque del Profesor dedicated to Edmond Szekely. Then, in celebration of Deborah’s 100th birthday, 100 trees were planted.
In a 2022 news release, Rancho La Puerta’s President Sarah Livia Brightwood Szekely was quoted, “We were early adopters of using the idea to clean wastewater when we built our first villas at Rancho La Puerta in the 1970s, and then we enhanced the process with a small conventional aerobic plant built in the 1990s.” The release announced a new partnership to create a $7 million Water Healing Plant. Designed to reduce the property’s environmental impact, the facility reclaims municipal wastewater from the city of Tecate through passive, sustainable methods, resulting in generating enough clean water for use on their own 4,000 acres, which includes a 30-acre fruit and vegetable farm.
More than any other resort/retreat I have visited over my 20-plus years as a travel writer, Rancho La Puerto exudes a sense of community—a true gathering of the like-minded. And, whatever the intention of the visit, there truly is something for everyone.
