Eat and Drink | Palm Springs Dining | Drift Hotel

Eat + Drink

Serious Mexican flavors, Palm Springs ease.

A bowl of scallop crudo, delicately arranged with thinly sliced scallops in a creamy sauce, topped with a crispy garnish and garnished with small purple flowers and a drizzle of oil.

Maleza

Day to night, indoors and out, stop in for shareable Mexican favorites from Chef Ysaac Ramirez and a rare mezcal and tequila selection made to explore.

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Two tostadas topped with seared tuna, avocado slices, and thinly sliced onions, garnished with fresh greens, served on a black plate.

A vibrant dish of shrimp ceviche, served in a light, creamy sauce and garnished with thinly sliced cucumbers, radishes, and fresh microgreens.

A plate of freshly shucked oysters served on a bed of ice, accompanied by lime wedges and small condiment bowls. Next to the plate is a vibrant red cocktail garnished with an orange peel, creating a rich contrast with the wooden table.

A bowl of Baja mussels, served in a flavorful broth and topped with a garnish of fresh herbs and crumbled seasoning.

A plate of glazed meat garnished with fresh herbs and pickled red onions, set on a minimalistic green table.

Grilled chicken served with a rich, smooth sauce and garnished with crispy fried strips on top. Sliced cucumbers provide a fresh contrast on the side.