Vela – LCM 46 Spring 2017

Vela – LCM 46 Spring 2017A wonderful thing happens when you pair refined Italian dining with the wild of México. At the Hilton Los Cabos’ signature Vela restaurant, traditional Italian dishes are given shots of new life when infused with Mexican ingredients and inspiration. Think: Oaxacan mole linguini and chile de arbol corn risotto. And then there’s the view.


Whether you’re dining indoor or on the alfresco terrace, you are treated to incredible views; gaze out an expansive infinity pool toward the seemingly infinite Sea of Cortés. Small candlelit lanterns bathe each table in a muted glow, servers glide to and fro, and music wafts from the grand piano, or from a siren-like violinist at water’s edge.


The food is every bit as alluring as the atmosphere, thanks to chef Elihu Sepúlveda’s mastery of an Italian-themed menu made unique via a few regional Mexican twists. The fresh local seafood, for example, is spectacular, particularly in offerings like the yellowfin tuna carpaccio and the pan-seared totoaba. The pastas are terrific, as one would expect at an Italianesque eatery. Delicious Italian dishes abound, including traditional specialties like lasagna and spaguetti alla carbonara. More adventurous types, however, will want to sample house fusions like the aforementioned mole linguini with poached fennel lobster and eggplant ragout, or the White & Black pappardelle with giant shrimp and jalapeños. And meat lovers will appreciate the roasted lamb rack made with mint and rosemary gremolata, or the 45-day-aged rib eye for two.


For dessert, try the Deconstructed Chocolate Tartufo, a Valrhona cake with chocolate mousse and apricot ganache served with toffee ice cream and crème anglaise. This decadent meal capper pairs perfectly with 1921 Tequila Cream, México’s answer to Bailey’s Irish Cream. Hilton Los Cabos Beach & Golf Resort, km.19.5 on the Tourist Corridor, (624) 145-6500, Nightly 6 p.m.–10:30 p.m. All major credit cards accepted. $$–$$$ C.S.


Contact page in Los Cabos Guide: