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Los Cabos Magazine Issue 45 Winter 2017

Campestre Restaurant Bar The old adage is true. If you want to eat well, eat where the locals do. In Los Cabos, there’s one favorite local haunt that immediately comes to mind: Campestre Restaurant Bar. Although the restaurant is a bit removed from Cabo San Lucas’s main drag, it’s well worth the time it will take for you to find it. (Any concierge or taxi driver could also give you directions.) Locals and longtime expats flock to Campestre for its home-style cooking, generous portions, and excellent customer service. This is a spot where you’re just as likely to see a young family enjoying a meal together or overhear an important business meeting. The breakfasts here are famous: The green chilaquiles topped with steak are hearty and delicious. Come dinnertime, you can start with a steaming tortilla soup, one of the best in Los Cabos. Then comes the 76 Los Cabos Magazine | Winter 2017 can food is prepared to perfection and includes all the typical favorites: fajitas, enchiladas, chile relleno, carne asada, and the list goes on. Dessert can be a simple, beautifully decorated flan with strawberries, or go for the show with flamed bananas or strawberries over ice cream or Mexican coffee. Salvatierra, at corner of López Mateos and Camino al Faro, Cabo San Lucas, (624) 143-8830, www.restaurantcampestreloscabos .com (Spanish); www.loscabosguide .com/campestre (English). Mon.–Fri. 7:30 a.m.–9 p.m., Sat. 7:30 a.m.–4 p.m., Sun. 7:30 a.m.–2 p.m. MasterCard and Visa accepted. $–$$ S.A.B. Captain Tony’s The local fish population will bite on almost anything. Anglers, however, are a bit pickier. They bite at Captain Tony’s. Not only is the palapa-topped dockside restaurant a virtual museum of sportfishing in Cabo San Lucas–the walls are lined with photos of enormous catches dating back several decades–but this is where anglers take on ballast before departing each morning. The aptly named Fisherman breakfast is a popular choice: two pancakes, two scrambled eggs, bacon or ham, and a side of fresh fruit. Pair that or a signature Captain Tony’s omelet (ham, mushrooms, avocado, and sour cream) with strong coffee and a glass of freshly squeezed orange juice, decision of what to order. Favorites include jumbo coconut shrimp, Imperial jumbo shrimp wrapped in bacon, devil style shrimp, garlic fish, lobster, and surf and turf—all served with rice and garden vegetables. Traditional Mexi- D I N I N G There’s nothing so comforting as a steaming bowl of tortilla soup at Campestre Restaurant Bar. MIGUEL VENTURA


Los Cabos Magazine Issue 45 Winter 2017
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