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Los Cabos Magazine Issue 45 Winter 2017

70 Los Cabos Magazine | Winter 2017 FROM LEFT: COURTESY BAJA CANTINA; FRANCISCO ESTRADA The coconut shrimp at Baja Cantina Marina gets an artful presentation (left); chefs at Baja Lobster Co. give octopus an Acapulco spin. garitas include the Cadillac (made with Grand Marnier), the Pink (made with pomegranates), and one made with cactus. Seafood favorites include coconut shrimp, ceviche, tuna tartar, and fish of the day. The Fisherman’s Platter includes shrimp in garlic butter, grilled octopus cooked to perfection, and the fish of the day served with saffron rice and veggies. Soups include Boston-style clam chowder, while pastas, pizzas, and Mexican dishes are high on the list of must-try items. Also popular are veggie dishes such as mushroom and spinach enchiladas and veggie quesadillas. For meat lovers, you can’t beat the filet mignon with au gratin potatoes. Desserts may include delicious rounds of chocolate, tres leches, or carrot cake. Ladies can drink free 9:30 p.m. to 11:30 p.m. when Baja Cantina Marina hosts ladies night each Friday evening. Sports fans can be found here all day on Sundays watching their favorite games. Cabo San Lucas Marina, next to Tesoro Resort, Cabo San Lucas, (624) 143-1111, www.bajacantinamarina.com. Mon.– Thurs. 7 a.m.–11p.m., Fri. 7 a.m.–2 a.m., Sat. 7 a.m.–1 a.m. AmEx, MasterCard, and Visa accepted. $–$$$ S.A.B. Baja Lobster Co. Lobster, the king of all seafood, gets its due at this scenic seaside eatery. The butter-drizzled crustaceans are served up under an elegant white canopy on the boardwalk promenade that rings the Cabo San Lucas Marina. During dinner hours, one can watch the fishing boats bringing back the day’s catch or enjoy the sun setting over the luxury villas that dot the hillside as a guitarist strums romantic ballads. Grilled lobster with truffle mashed potatoes and seasonal vegetables and a surf and turf platter with lobster tail and filet mignon are the house specialties. But there are no bad options. Sample the superb aguachile de callo, a San Carlos-style mix of fresh scallops with vegetables and spices. Or savor traditional pleasures like oysters on the half shell or oysters Rockefeller. The most decadent move, however, is to go crustacean crazy: an appetizer of lobster tacos followed by lobster salad and lobster tail. Pairing options are available by the glass or bottle from the generous, internationally representative wine list. Tip: Pair the lobster tail with the house chardonnay, the filet mignon with the excellent Malbec–cabernet sauvignon blend from Baja California’s Valle de Guadalupe. Don’t panic if you see flames. Baja Cantina Marina Known for its consistent flavorful food and affable atmosphere, Baja Cantina Marina is not resting on its laurels. Patrons returning to this Cheers like gathering place on the Cabo San Lucas waterfront will be pleased to see the addition of a sushi bar. Housed in the former bar area, it’s complete with all the accoutrements associated with that fabulous Asian fare. The addition is in response to the popularity of sushi on the menu. Try the Curricanes: Thinly sliced fish wrapped around cucumber, crab, avocado, and orange and sesame sauce is one of the must-have dishes. Perhaps you prefer an Asian-style bowl of stir-fried chicken with noodles. Ever-popular mar


Los Cabos Magazine Issue 45 Winter 2017
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