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Los Cabos Magazine #43

Los Cabos Magazine | Spring 2016 75 The slow-cooked  pork hock at Black Forest is one of many dishes that will transport you to Bavaria. ed murals adorning the walls. This is the only place in Cabo to taste schnitzel, spaetzle, and sauerkraut. And, even better, you head upstairs for a full biergarten experience. Black Forest opened in early 2015 and is a great addition to the growing variety of ethnic restaurants in Los Cabos. There are special cocktails and martinis as well as appetizers like Bavarian baked pretzels and bratwurst dipper. But don’t go overboard on snacks; there’s more to come: grilled pork hock, beef roulade smothered in rich gravy, smoked pork chop with shrimp and homemade bratwurst served with sides of red cabbage, or sauerkraut and choice of mashed potatoes or pomme croquette. Lighter fare is offered, and children 5 and younger eat free. Save room for hot apple strudel. Miguel Hidalgo, Cabo San Lucas, (624) 143-7799, www.blackforest.com. Mon.–Sat. 4 p.m.–10 p.m.; Biergarten open till midnight. MasterCard, Visa, and vouchers accepted. $$ S.A.B. Cabo Wabo Everyone who comes to Los Cabos makes Sammy Hagar’s internationally known cantina a starred attraction, at least for a souvenir T-shirt, a signature Waborita (Hagar’s take on a margarita), or an evening of rockn roll. Those needing to rejuvenate in between sets, or just to grab a bite, head for one of the two restaurants on the premises. The open patio bar miguel ventura


Los Cabos Magazine #43
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