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Los Cabos Magazine #43

From left: The award-winning Pitahayas is known for its Pacific Rim dishes like this broiled shrimp; this platter from Romeo & Julieta highlights special selections from its menu, with steak, pasta, and shrimp. 92 Los Cabos Magazine | Spring 2016 Francisco Estrada (2) when there is a full moon rising or whales are visiting in the bay. Start with cocktails in the new Pitayitas Bar, where you can enjoy incredible views as well as an appetizer, then head to the dining area under a magnificent palapa roof and revel in chef Volker Romeike’s outstanding fusion dishes influenced by Pacific Rim flavors. Appetizers include char sui shrimp taquitos wrapped in jicama, as well as pork carnitas with a pineapple marmalade sauce. Try the shiitake mushroom salad with spicy bacon, soy, and two cheeses. The best is yet to come with many choices of wok specialties or meats and seafood from the Pacific grill such as roasted sea bass and—what turned out to be a real favorite of my dining experience—jalapeño honey-glazed pork belly with sweet potato plantain mash, and Hawaiian barbecue sauce accompanied with Asian ratatouille. A beautiful ending to an excellent dining experience is a dessert of a chocolate coconut–shaped shell filled with sorbet. The elegant wine cellar, La Cava de Santiago, is perfect for parties and intimate dining; it houses a collection of more than 400 wines. A variety of music is offered nightly. Km 10 on the Tourist Corridor, Cabo San Lucas, (624) 145- 8010. Nightly 5 p.m.–11 p.m. AmEx, MasterCard, and Visa, and vouchers accepted. $$–$$$ S.A.B. Romeo & Julieta Never one to rest on his laurels, chef Matias Forte continues to introduce new items and elements to Romeo & Julieta. Some of the newer items on the menu that feature housemade pasta include bucattini al ragu in a sauce made with slowcooked shredded veal osso buco and, for vegetarians, the papardelle al funghi, which is made with fresh spinach, asparagus, and wild mushrooms. Meat lovers will enjoy the beef loin served with a Chianti sauce and the tender rump steak with shaved Parmesan cheese. The Caesar salad prepared at table is a favorite, as are the pastas and pizzas. A new wine list is also in the making, with more Italian wines and more choices at the best prices. As Forte says, “In Italy, wine is like water for the Italian family. It may be Cabo, but for a couple of hours, come to Romeo & Julieta and enjoy authentic Italian fare like Some diners come annually from as far away as New York for their tamale fix; others drool for coconut shrimp in a special mango sauce made with tequila. One combo plate includes the best chile relleno I’ve ever eaten. Outstanding seafood includes whole grilled red snapper, lobster, and fresh fish. A special may include chicken stuffed with cuitlacoche topped with poblano and panela cheese sauce. For an enjoyable experience, sign up for one of three tequila tastings in their tequila room and receive a “Master of Tequilas” certificate. Reservations suggested. Hidalgo and Zapata, Cabo San Lucas, (624) 143-2891, www .panchos.com. Daily 8 a.m.–11 p.m. MasterCard, Visa, and vouchers accepted. $–$$$ S.A.B. Peacock’s Restaurant The landscape is changing...when it comes to the Los Cabos food scene. And it’s a wonderful thing to watch as more and more restaurants prioritize the use of fresh, local, and organic products. But this commitment is nothing new for Peacock’s, which has been a leader on this front since Day 1. The stunning restaurant in the heart of Cabo San Lucas’s Médano Beach District offers several different settings for guests to enjoy the succinct menu, but we’re partial to the courtyard and palapa-covered fire pit. The Peacock’s menu is built on freshness; so much so that the restaurant sprouts its own greens on-site. Several produce items are grown at Peacock’s own farm in nearby Pescadero, and local fishermen catch almost all of its seafood. Begin with a yellowfin tuna tataki followed by organic suckling pig (slow-cooked overnight with just a hint of tarragon and thyme). And, for dessert, don’t pass up the chocolate tamale. Paseo del Pescador, near the entrance to ME Cabo, Cabo San Lucas, (624) 143-1858, www .peacocksrestaurant.com. Nightly 5 p.m.–11:30 p.m. AmEx, MasterCard, and Visa accepted. $$–$$$$ A.A. Pitahayas Located oceanfront in the Hacienda del Mar Los Cabos, a world-class resort, this is by far one of the best places to be


Los Cabos Magazine #43
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