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Los Cabos Magazine #43

Los Cabos Magazine | Spring 2016 65 D I N I N G ed purveyor of this heavenly concoction, with convenient locations across from the town square in Cabo San Lucas and in San José del Cabo’s historic Distrito del Arte. Its version of classic mole poblano features a savory chicken slathered in a rich sauce of dried ancho, mulatto, and pasilla peppers, plus chocolate and assorted seeds and spices. Put a bow on this magnificent Mexican feast with Pancho’s (www.pan chos.com) aptly named Combinación Famosa, an array of traditional tasters that includes arrachera (grilled flank steak), Angus beef, quesadilla, chile relleno, and chicken enchilada. Of course, no visit to Pancho’s would be complete without sampling from what may be the world’s largest collection of tequila, with more than 500 different labels of the country’s signature spirit represented. Still hungry? Good, because Neapolitan cuisine specialist Pan di Bacco (www.pandibacco.com) offers some of the best pizzas in Los Cabos, including a memorable truffle oil–scented Bianca with Italian sausage, baked potato, provolone cheese, and porcini mushroom sauce. Rest assured, there are plenty of excellent Italian beer and wine pairing options. Cabo San Lucas’s boisterous nightlife scene also offers some great opportunities for late-night snacks. Former Van Halen frontman Sammy Hagar’s Cabo Wabo Cantina (www.cabo wabocantina.com/cabo) may be best known for live rock ‘n’ roll and signature cocktails like the Waborita—the house spin on the traditional margarita— but it serves up delicious food as well. Finish strong with the Double Decker cheeseburger with cheddar and jack, and don’t forget to polish off that side of French fries. Then get some rest. Tomorrow brings a fresh batch of Los Cabos’ best bites. Y


Los Cabos Magazine #43
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