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Los Cabos Magazine #43

Los Cabos Magazine | Spring 2016 81 DINING ous, we tried sopecitos, one with slow-roasted pork, the other with chicken and chipotle adobo; we were not disappointed. For our entrée, we ordered a whole grilled red snapper with a chile lime butter sauce, green papaya salad, and yuca root with garlic. Chef Christian Penaloso offers locally sourced seafood and fresh organic produce. At the suggestion of our server, we enjoyed a delightful Mexican red wine blend called Piccolo, from the Guadalupe Valley near Ensenada. We saved a little room for a crème brûlée with a sugar topping that was set alight at the table as well as Baja Lava, a decadent chocolate ball with mole ice cream on the side. Strolling mariachi musicians entertain diners who sit alfresco and look out at the infinity pool and the Sea of Cortés beyond. We made a vow to return for the bountiful breakfast buffet, which is served each morning. Daily 7 a.m.–11:30 a.m.; 6 p.m.–10:30 p.m. Hilton Los Cabos Beach Resort, km 19.5 on Tourist Corridor, San José del Cabo, (624) 145- 6500, ext. 7001, www.hiltonloscabos.com. All major credit cards accepted. $$–$$$$ S.A.B. El Patio Choyero Mexican comfort food specialties and a laid-back setting are the hallmarks of this popular bar and restaurant, whose name references both its shaded patio bar and dining area and Baja California Sur locals (nicknamed “choyeros” after the cholla cactus). Large leather La-Z-Boy-style recliners line the entrance and provide a scenic (not to mention relaxing) perch overlooking the Cabo San Lucas Marina and its broad boardwalk promenade. It´s a beautiful setting—whether one is enjoying a pre-breakfast Bloody Mary or a house margarita before dinner. The food, too, is good any time of day, from breakfast favorites like omelets and chilaquiles to all-day pleasers like tacos, fajitas, burritos, and quesadillas. The specialty of the house is the simply named yet undeniably delicious El Patio Choyero platter: a sampler with generous portions of “pot roast” (carne asada), flautas, chiles rellenos, rice, and guacamole. Tortilla soup and ceviche are excellent appetite whetters for this feast, while perfect pairing options include well-muddled mojitos and signature margaritas made with tequila, orange liqueur, pineapple, fresh cilantro, and lime juice. “You hook it, we cook it” specials are also offered for visiting anglers. Additional drinking options include beer and wine, with the former best served six at a time in iced buckets. Six flat-screen televisions show all the biggest sporting events, and karaoke fests have been known to break out after dark. Cabo San Lucas Marina, Cabo San Lucas, (624) 143-3563. Daily 7 a.m.–11 p.m. AmEx, MasterCard and Visa accepted. $–$$ C.S. French Riviera A favorite for more than 15 years, this quaint bistro offers not only French cuisine but also a chance to experience French techniques with a Mexican twist. One such concoction is a


Los Cabos Magazine #43
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