Cape cities Cabo San Lucas, San José del Cabo, and the Tourist Corridor connecting them boast great restaurants—with chefs who hail from across México and beyond and menu specialties that range from tacos and traditional Mexican favorites to Baja Med and other international fusion cuisines. The wealth of options may seem daunting, but we’ve got some recommendations … as you’ll fi nd in this collection of signature noshes that refl ect the culinary offerings at some of the area’s best dining spots. And just to spice things up a bit, we’ve telescoped this gastronomic tour so that it takes place over the course of a single day. Los Cabos Magazine | Spring 2016 63 ¿Listo? Let’s take a whirlwind tour of the Los Cabos restaurant scene through 10 representative bites. If it seems like you just left here, you probably did. Mango Deck (www.mangodeckcabo.com) is the most popular party spot on Médano Beach, and a mecca for decadence during spring break. Don’t worry, though. The restaurant’s cooks also cure hangovers. Get the day started right with a hearty breakfast combo like the Two, Two, Two, Two (AKA the “breakfast of champions”), featuring two eggs any style, two pancakes or French toast pieces, two sausages, and two strips of bacon served up with some gorgeous seaside views. Solomon’s Landing Restaurant (www.solomonslanding cabo.com) doesn’t just do breakfast, it does everything right. This Cabo San Lucas Marina landmark covers all the bases, from fresh local seafood to steaks, pastas, and more. But it’s hard to beat its popular morning standout, the caramel pecan waffl e (you’ll remember it as the waffl e of your dreams) topped with crunchy pecans and decadent caramel sauce. After working off breakfast with some serious shopping or spa time, it’s de rigeur to order off the oyster bar menu at Baja Lobster Co. (www.goldenzonecabo.com) for lunch. Relax beneath a shaded canopy, enjoy scenic views of fi shing boats and luxury yachts from a marina side perch, and dive into a trio of lobster tacos—no Los Cabos dining tour is complete without tacos—sautéed with tomato, onion, and basil and served with guacamole, green chiles, and sauces that range from mild to extremely fl ammable. Chef Enrique Díaz Gerard’s Alcaravea Gourmet (624-143- 3730) is beloved by locals—and for good reason. Not only does this intimate, vine-covered bistro serve up superb Italian and Mediterranean specialty dishes but it also offers the best lunch deal in town: soup or salad, entrée with veggies or pasta, plus dessert and drink, all for $10 U.S. Since you’re on a tour of Cabo’s signature tastes, however, better try the fi let mignon in mushroom and marsala (a Sicilian wine) sauce.
Los Cabos Magazine #43
To see the actual publication please follow the link above