A Contemporary Interpretation of an Oaxacan Temple
Located near Puerto Escondido on Oaxaca’s Pacific coast, Project Casa TO reinterprets the spatial language of an ancient Oaxacan temple through a contemporary architectural lens. Blending Tropical Modernism, Brutalist Architecture, and the sculptural materiality of raw concrete, the nine-suite boutique hotel creates an immersive retreat defined by contemplative hospitality, intimate monumentality, and a seamless dialogue between architecture, landscape, and nature.
Light, Water, and Concrete Shape the Spatial Experience
At the heart of Casa TO lies a dramatic cavernous hall anchored by a linear pool that stretches across the building’s full length. Inspired by historic underground cisterns, the cast-in-situ concrete structure is articulated through circular openings, vaulted ceilings, stepped terraces, and carefully framed views of gardens and sky. Natural ventilation, shifting daylight, and lush vegetation transform the brutalist interior into a serene sanctuary where architecture becomes an experience of reflection, atmosphere, and spatial discovery.
▎The prevalence of exposed concrete surfaces extends to Casa TO’s nine suites including in the use of built-in furniture, such as benches, shelving, vanities and guest beds, then softened by bespoke furniture handcrafted by local craftspeople, colourful rugs and tapestries, and an abundance of potted plants. Private gardens in the six ground floor suites and private terraces with plunge pools in the three suites on the upper level, add to the accommodations’ serene charm.
The architecture’s soulful minimalism is further complemented by the culinary offerings courtesy of chef Luis Pabón along with sommelier Gabriela Moreno, the duo behind the hotel’s restaurant Glou Glou. Based on fresh, local products, the all-day restaurant serves an à la carte breakfast in the morning, tapas-style dishes during the day, and a degustation menu in the evening that revisits ancestral culinary traditions. Pabón’s seasonal dishes are paired with a selection of organic wines from small producers, including low-alcohol reds, also known as glou glou.
