From left: This winning trio at Pitahayas features shrimp, roasted short rib, and wasabi hash browns; bacon and zucchini wrap a tender chicken breast, which is then baked in a puff pastry at Romeo & Julieta. local fishermen catch almost all of its seafood. Begin with a yellowfin tuna tataki followed by organic suckling pig (slowcooked overnight with just a hint of tarragon and thyme). And, for dessert, don’t pass up the chocolate tamale. Paseo del Pescador, near the entrance to ME Cabo, Cabo San Lucas, (624) 143-1858, www.peacocksrestaurant.com. Nightly 5 p.m.–11:30 p.m. AmEx, MasterCard, and Visa accepted. $$–$$$$ A.A. Penny Lane Cafe Trips to the farmers market have become a way of life for many in the United States, and it’s a tradition you don’t have to give up while in Los Cabos thanks to Penny Lane Cafe. The lovely little café so values fresh and organic ingredients that 92 Los Cabos Magazine | Summer 2015 clockwise FROM TOP LEFT: FRANCISCO Tesisteco; CaboPictures.com; FRANCISCO Estrada Enjoy freshly baked pastries with your coffee at Penny Lane Cafe. it holds its own twice-weekly famers market: on Wednesdays and Saturdays, from 7 a.m. to 3 p.m. And, in fact, you can enjoy organic meals and goodies Monday through Saturday on the warm and welcoming patio restaurant and coffee bar in the heart of Pedregal. Jump-start your day in paradise with fresh-squeezed elixirs like the Hangover Healer with parsley, watercress, broccoli, and pineapple juices, or heart-healthy breakfast standards such as gourmet breads and pastries, omelets and French toast. Other traditional Mexican fare includes perfectly piquant chilaquiles. Gluten-free selections are available. Camino del Colegio 225 (just off Miguel Angel Herrera), Pedregal, Cabo San Lucas, (624) 172-0129, www .pennylanecafe.com. Mon.–Sat. 7 a.m.–3 p.m. Visa and vouchers accepted. $–$$ C.S. Pitahayas Having reopened following the devastation of Hurricane Odile in fall 2014, Pitahayas is back and better than ever. Its location at the Hacienda del Mar allows for breathtaking views of sunsets and moon rises over the Sea of Cortés, and its exceptional menu, outstanding service, and beautiful palapa roof elevate Pitahayas to the higher echelon of Los Cabos restaurants. Chef Romeike creates Pacific Rim dishes such as tempura of honey pineapple topped with duck prosciutto and a cream sauce with a nice but not-too-hot bite for starters. Roasted beet salad with arugula and wasabi dressing might follow. The seafood symphony of broiled shrimp, soft shell crab, and lobster satay with mango coulis is definitely a winner as are chicken bites prepared in a wok with a crispy vegetable roll, served with a cherry mirin (a
Los Cabos Magazine 41 Summer 2015
To see the actual publication please follow the link above