86 LOS CABOS MAGAZINE | SPRING 2014 al items prepared tableside; try them all. The queso fundido (freshly prepared melted cheese with chorizo, corn, epazote, and mushrooms) is a fiery show and delectable appetizer. The guacamole is quite possibly the best in Los Cabos. For an only-in-México experience, order the chamorro de cerdo (pork shank), cochinita pibil, or shrimp in sweet-’n’-spicy mole. Save room for the home-style desserts. But note: While flan is ubiquitous on many a menu in México, it is rarely so well executed as at María Corona. Visit the website to learn about cooking classes. Live music Mon–Sat. Free Wi-Fi. 16 de Septiembre (between Morelos and Leona Vicario), Cabo San Lucas, (624) 143-1111, www.bajacantinagroup.com. Open daily noon–midnight. MasterCard, Visa, and vouchers accepted. $–$$$ A.A. Mi Casa We’ve all heard the phrase “mi casa es tu casa” (“my home is your home”). But nowhere does it feel so true as at the landmark Mi Casa restaurant in Cabo San Lucas. Here, guests are treated like family. And the picture-perfect setting is as lovely as can be: Flowers and lemon trees provide a fragrant backdrop as guests enjoy tortilla soup and other house specialties. The ceviche costeño campechano appetizer comes loaded with scallops, shrimp, and octopus in this zesty tomato-lime cocktail, while the tamales surtidos are a sampler of regional tamales. Here, the chile en nogada is teeming not only with flavor but also with tradition. A huge poblano pepper is stuffed with meats, seeds, and dried fruit, then topped with a creamy sauce and garnished with pomegranate. To complete the experience, order some homemade mango ice cream infused with tequila. Alvaro Obregon 19, San José del Cabo, (624) 146-9263, www.micasa restaurant.com.mx. Also located in Cabo San Lucas: Avenida Cabo San Lucas S/N, Cabo San Lucas, (624) 143-8245, www.micasarestaurant.com.mx. Mon.–Sat. 11:30 a.m.–3 p.m., 5:30 p.m.–10:30 p.m.; Discover the joys of rodízio-style skewers of meat and unbeatable prices at the Brazilian Madeira Bistro. Gilda Badillo
Los Cabos Magazine #36 - Spring 2014
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