LETTER FROM THE PUBLISHER More than 25 years after launching Los Cabos Magazine, I continue to discover new adventures to pursue in Los Cabos. Restaurants in Cabo San Lucas, San José del Cabo, and along the tourist corridor that connects them offer myriad delights—specialties from… Read More
New Digital Platform Available for Los Cabos Magazine We now have a second digital platform to use to read our Los Cabos Magazine. The following link will take you to our new PageTurnPro digital edition. http://www.pageturnpro.com/Los-Cabos-Magazines/89900-Los-Cabos-Magazine-50-Winter-2019/flex.html We hope you enjoy this new feature.
Cabo San Lucas with Carleton Eckhardt October 2017 I was so fortunate to get the opportunity to travel to Cabo (San Lucas) with fellow blogger and friend Mikaela Wightman and Los Cabos Magazine and I left refreshed, informed and planning my next visit to this beautiful… Read More
LETTER FROM THE PUBLISHER Shhhh. Who wants in on a secret? We all know Los Cabos booms in winter and spring thanks to awe-inspiring whale sightings, ah-inducing weather, and the awesome beach and nightclub scenes, but the quieter summer months just may be the… Read More
“It is spring again. The earth is like a child that knows poems by heart.” Rainer Maria Rilke
You’ve likely heard the popular refrain: There are no bad days in Cabo. And with something like 350 sunny days a year, it’s hard to disagree.
Letter From The Publisher
¡Bienvenidos! Welcome to Los Cabos, our sunshine-filled sliver of paradise at the southernmost tip of the Baja Peninsula. Summer may be long over where you live, but here we continue to enjoy excellent weather tailor-made for adventure.
You have to try Nick-San more than once. This is not only the best sushi and sake that Los Cabos has to offer, but you get to enjoy it in a beautiful setting right here in México. This is your chance to taste and explore the vastness and richness of Japanese cuisine and to appreciate the uniqueness of what Nick-San brings to Japanese food—Mexican ingredients and innovative twists.
On our last trip to Nick-San Palmilla, we started with a Champagne cocktail from the Champagne Bar at the Garden to get ourselves into the ambience. The chef sent an amuse bouche of whitefish sashimi served with truffle oil. And we continued with a jicama tartar made of seabass, jicama, chasoba, and a refreshing citrus dressing. Try this dish with the house sauvignon blanc so you will be able to appreciate even more the fruity sides of the wine and of the dressing as well.
There’s something extra lovely about Los Cabos in the summer. Yes, this is what’s considered low season. And, yes, temperatures can get a bit, um, hot (the average Cabo San Lucas high in July is 96 degrees). But the slower pace and hotter temperatures allow… Read More
You have to try Nick-San more than once. This is not only the best sushi and sake that Los Cabos has to offer, but you get to enjoy it in a beautiful setting right here in México. This is your chance to taste and explore… Read More