Miguel Ventura Mis Sueños has a nice twist on the traditional surf and turf: The filet mignon is bathed in a blue cheese sauce with red onion and mushrooms. such as the grilled lamb or young pork. If you are in the mood for seafood, you cannot go wrong with camarones al aguardiente, jumbo shrimp covered in a garlic, guajillo, and tequila sauce. Mi Casa also serves up one of the finest appe- tizers in town: The sampler platter includes quesadillas,sopes, and imperiales (crispy tortillas filled with shredded chicken, cheese, and lettuce). Calle Obregon 19, San José del Cabo, (624) 146-9263, www.micasarestaurant.com.mx. Mon.–Sat. noon–3 p.m., dinner nightly 5:30 p.m.–10:30 p.m. AmEx, mango sauce. Dessert is an experience in itself, especially if MasterCard, and Visa accepted. $$–$$$$$ E.K. you order the bananas flambé, prepared at tableside. Médano Beach, Cabo San Lucas, (624) 143-6554, www.themedanobeachclucabo .com. Daily 7 a.m.–11 p.m. Mis Sueños Restaurant Bar MasterCard, Visa, and vouchers accepted. $–$$$$ E.K. If you love the marina atmosphere, there’s no more inviting spot to hang out any time of day than Mis Sueños. This is a Mi Casa San José del Cabo destination for everyone who demands fresh seafood and expects friendly service. Had a good day’s fishing and want a No restaurant captures the spirit of México quite like Mi deluxe fish dinner from your catch? This restaurant delivers Casa, which has been serving up traditional fare and flare for on its name (“my dreams”). Chef Mardonio Dominguez will more than 15 years. Mexican artwork adorns the wall, indige- prepare your catch any of five different ways, from sashimi to nous flora adds pops of color, and Spanish-language stan- blackened to Vera Cruz and even a popular Rockefeller ver- dards provide a lovely soundtrack. Here Mexican moles are made with as many as 75 ingredients, and rustic dishes are grilled on a mesquite grill. The comfortable courtyard restau- rant’s menu lists chef specialties such as the mole poblano (a tasty dish of chicken covered in a mole made of 35 ingredi- ents that includes driedancho,mulato, andpasilla peppers with a complex mix of seeds, spices, and chocolate), andel mole de mastuerzo yflora de calabaza, but you’ll also want to try entrées and incredibly good meals. Miguel Ventura The Medano Beach Club in Cabo San Lucas serves up sand, sun, 62 LOS CABOS MAGAZINE | WINTER 2012–2013
Los Cabos Magazine - Issue #31
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