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Los Cabos Magazine Issue 45 Winter 2017

ans–trained chef Brian Solomon. You can’t go wrong with anything on the enormous menu, but the real stars are the seafood combo platter and the fresh catch of the day prepared in any of a half-dozen styles, from grilled and blackened to crispy coconut Local Tip No. 2: Follow the fishermen. How beloved is Baja Cantina (www .bajacantinamarina.com) for its seafood? So much so that it has been the headquarters for the world’s richest fishing tournament, Bisbee’s Black and Los Cabos Magazine | Winter 2017 61 OPPOSITE PAGE: RAYNNIER GALLEGOS. THIS PAGE, FROM TOP: COURTESY BAJA CANTINA; COURTESY NICK-SAN D I N I N G There is a very old and respected axiom in travel circles: If you want to find the best food, follow the locals. Who knows more about the best places to eat in a given area, after all, than the people who live there? With that in mind, here’s a local’s guide to the top seafood stops in Los Cabos. Cabo San Lucas Marina Any overview of the best seafood restaurants in Cabo San Lucas and San José del Cabo is, in reality, a look at the best restaurants in general; freshly caught local seafood is a staple at virtually every eatery in the region, and it is the defining feature of the local dining scene. Local Tip No. 1: The closer you are to the water, the better the seafood. Locals know that the top restaurants are near the Cabo San Lucas Marina, where the fishing fleet is located, feature the freshest of fresh daily catches. Solomon’s Landing (www.solomon slandingcabo.com) has long been a favorite haunt of expats, thanks to the congenial waterfront atmosphere and seafood expertise of New Orle- and mojo de ajo. Seafood comes in many forms and price points in Los Cabos. Opposite page: sushi at Solomon’s Landing. This page, from top: ceviche at Baja Cantina Marina; sushi at Nick-San. Blue, since 1991. And if the guys who are catching all the fish are also customers, you know you’re doing something right. Locals are particularly partial to the ceviche—the fresh catch of the day marinated in tomato, onion, cilantro, serrano pepper, avocado, and lime juice, and served in a coconut shell—as well as grilled fish tacos served with all the traditional fixings. Médano Beach Local Tip No. 3: When in doubt, order the catch of the day. Mango Deck (www.mangodeckcabo .com) has a well-earned reputation as the premier party-hearty cantina on Médano Beach, but it also serves excellent seafood a few yards from the source. Baja specialties like chocolate clams (named for the color of their shell rather than their flavor) are always recommended, as are shrimp aguachile (a notable hangover cure), sambal shrimp, sushi options like rainbow rolls, and, of course, the fresh catch of the day. Mainland Speaking of sushi, chefs Angel Carbajal and Masayuki Nikura pioneered fusion cuisine in Los Cabos when they opened their first Nick-San (www .nicksan.com) in 1994. There are now two Los Cabos locations—the original at Plaza de la Danza and at the upscale


Los Cabos Magazine Issue 45 Winter 2017
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