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Los Cabos Magazine #43

Artfully presented dishes abound in Los Cabos. From left: Black and white moles are served alongside jumbo shrimp at La Panga Antigua; Los Barriles offers a bountiful surf and turf platter; the chile en nogada at Los Deseos features a chile stuffed with beef and pork then topped with nuts and a cold almond sauce. ies in Los Cabos, and La Panga is a leader. Dine alfresco in the outdoor courtyard or terrace—or inside, near the bar—and you’ll discover the magic that happens when you combine innovative cooking with an uncompromising commitment to fresh, locally sourced seafood. Zaragoza No. 20, San José del Cabo, (624) 142-4041. Daily noon–10:30 p.m. All major credit cards accepted. $–$$$ A.A. 86 Los Cabos Magazine | Spring 2016 Los Barriles Restaurant Bar Stroll along Cabo San Lucas’s Restaurant Row, and you’ll chance upon a restaurant that has been delighting diners for years with its ingenious recipes. Breakfast dishes include the usual, but some with a twist such as eggs Florentine (a take on eggs Benny made with a spinach and cheese sauce). FROM LEFT: MIGUEL VENTURA (2); CABOPICTURES.COM 


Los Cabos Magazine #43
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