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Los Cabos Magazine #43

64 Los Cabos Magazine | Spring 2016 clockwise from top left: francisco estrada (3); Rogelio Pérez Clockwise from top left: Alcaravea Gourmet offers an incredibly delicious filet mignon with mushroom and marsala sauce; the Sashimi Cilantro at Nick-San provides the perfect example of the restaurant’s marriage of Mexican and Japanese flavors; the Double Decker cheeseburger with cheddar and jack at Cabo Wabo is a must-try; María Corona uses a family recipe for its salad of nopales, the pads of the prickly pear cactus. Nick-San (www.nicksan.com) is one of the premier fine dining stops in Los Cabos, and the restaurant—there are actually two locations, one in downtown Cabo San Lucas and another at the upscale Shoppes at Palmilla—pioneered a now popular fusion of sushi with traditional Mexican ingredients. The Sashimi Cilantro provides a perfect example of this extraordinary culinary marriage, with four ounces of fresh fish seared with olive oil and green tea salt set on a unique cilantro sauce and garnished with ribbons of spicy chile oil and slice avocado. Dinner will take place at a trio of the area’s top-tier purveyors of traditional Mexican cuisine. Start with salad at María Corona (www.mariacoronarestaurant.com), but not just any salad. This charming downtown eatery is named for the grandmother of the owner of the Baja Cantina Restaurant Group, and it also features all her classic recipes, including an excellent one for nopales, the pads of the prickly pear cactus (de-spined, of course). This regional favorite is ably accompanied by tomato, onion, cilantro, chile, and a bit of queso fresco. If tacos are an essential part of any Mexican culinary tour, so, too, is mole (the sauce, not the sight-impaired rodent). Mi Casa (www.micasarestaurant.com.mx) is a respect


Los Cabos Magazine #43
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