Los Cabos Magazine | Spring 2016 87 Lunch and dinner items include a blend of culinary delights with myriad taste sensations such as hot pot Thai seafood soup, or the house specialty, Korean barbecue for two with an assortment of sauces such as mango, soy ginger, and wasabi. For a different take on pasta, try a Vietnamese variety made with rice noodles and chicken or shrimp. Enjoy traditional Mexican dishes as well; the menu has something for every taste bud. Daily 7 a.m.–11 p.m. Miguel Hidalgo, near Amelia Wilkes Plaza, Cabo San Lucas, (624) 143- 1619, www.losbarrilesrestaurantbar.com. All major credit cards accepted. $$–$$$ S.A.B. Los Deseos There’s no mistaking the modus operandi at Los Deseos. This Cabo San Lucas Marina restaurant—part of the Marina Golden Zone family of restaurants and businesses—specializes in traditional Mexican flavors and cooking techniques. Our hands-down favorite appetizer is the decadent tequila style queso fundido (melted cheese) with fresh, handmade tortillas. Follow it with a nopales salad and La Malinche: chicken breast stuffed with squash blossoms and cuitlacoche, a Mexican delicacy with a smoky sweet flavor that’s a cross between corn and mushroom. You can also opt for a slowcooked pork shank in salsa verde or something a little unexpected like rose petal quesadillas. And, you can always pair your meal with a cerveza or a margarita with sliced jalapeños bobbing inside. Marina Golden Zone, Cabo San Lucas Marina, Cabo San Lucas, (624) 145-6011, www.golden zonecabo.com. Daily 7 a.m.–11 p.m. All major credit cards and vouchers accepted. $–$$$ A.A. Madeira Bistro Madeira Bistro is, simply put, one of the best little-known dining establishments in the heart of downtown Cabo San Lucas. The exquisitely delicious and most popular entrée on its menu is the $28 U.S. all-you-can-eat rotisserie rounds of savory meats, served with a highly recommended Argentina wine. The rodizio-style barbecue plate includes basil-flavored mashed potatoes, sweet and tasty cabbage coleslaw, two small chicken wings, and three sweet potato slices. The dizzying array of sliced meats, served round after round, by chef Misael LeGaria consist of arrachera, rib-eye, spicy Mexican chorizo hot links, top sirloin, turkey wrapped in bacon, brochette, barbecue ribs, and lamb. The mesquite fire–cooked Brazilian-style meats are exceptional. The bilingual staff at Madeira is very attentive, gracious, and exceedingly knowledgeable of the wine list pairings and recommendations of any dinner choice. The accompanying slices of delectable pineapple and their enzymes are another nice fit for such an unforgettable meal. Other delicious dinner menu choices include salads, Italian pastas, shrimp, and seafood fish selections. Northeast corner of Vicente Guerrero Street and Francisco I. Madero, Cabo San Lucas, (624) 150-5089 and (624) 175-3593, email@example.com. Tues.–Sun. 4 p.m.–10:30 p.m. MasterCard and Visa accepted. $$–$$$ F.R.
Los Cabos Magazine #43
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