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Los Cabos Magazine Issue 45 Winter 2017

78 Los Cabos Magazine | Winter 2017 D I N I N G and you’re ready for a day in the fighting chair, muscling tuna, dorado, or giant billfish into the boat. Afterward, bring back the catch for Captain Tony’s “you hook it, we cook it” special, with the fish prepared one of four ways, served up with sides, salad, and focaccia bread for only $7 U.S. Upgrades–did someone say sushi?–are available for a few dollars more. Don’t fish? Don’t worry. The wood-fired pizzas are delicious. Try the Texan with beef, onion, tomato, and jalapeño; the house pie with mushrooms, tomatoes, black olives, basil, and pesto; or the Captain Tony topped with shrimp and bacon. Mexican specialty items can also be found in abundance, from tacos and enchiladas to flank steak and fajitas. Cabo San Lucas Marina (behind Tesoro Los Cabos Resort), Cabo San Lucas, (624) 143-6797, www.piscesgroupcabo.com. Daily 6 a.m.–10 p.m. MasterCard, Visa, and vouchers accepted. $–$$ C.S. Chin’s With its combination of Cantonese and hot-and-spicy Szechuan cuisine, Chin’s has made an outstanding impression in Los Cabos, especially with those seeking delicious Chinese fare in a simple yet sleek and sophisticated environment. Chef Paul Zamudio uses mild seasonings so that each finished dish is well balanced and the flavors are not overwhelmed. Various levels of heat can always be added. The result is a stunning feast for the eyes as well as for the palate, and each dish is worthy of a photo. The dining menu has categories that include steamed, grilled, sizzled and noodled. From egg rolls to Beijing-style Peking duck served in a crepe (Chin’s requests 24-hour notice if you’ll be ordering this dish), you will find all the traditional dishes you love. These include such dishes as mu shu pork, orange chicken in a red chile orange sauce, house-made chow mein noodles with barbecued pork, and steamed crab wontons, plus new innovations such as sweet-and-sour fried octopus or walnut shrimp in a special house sauce. Each selection is cooked to order with incredibly fresh ingredients. A beverage menu features an extensive wine and sake selection, plus specialty martinis and mai tais. The house margarita is made with passion fruit and a bit of chile for just the right bite. Sumptuous desserts include a warm chocolate cake with ice cream or five-spice panna cotta. Enjoy indoor service or alfresco dining overlooking the Sea of Cortés. Be sure to rub Buddha’s tummy on the way out for wishes to come true. Shoppes at Palmilla, km 27.5 on the tourist corridor, San José del Cabo, (624) 144-6060, www.chinscabo.com. Daily 1:30 p.m.–10:30 p.m. AmEx, MasterCard, and Visa accepted. $$–$$$ S.A.B. Daikoku Discover the richness of Japanese cuisine in the heart of Cabo San Lucas. While Daikoku has deep roots in Japan—its menu and decor celebrate the Land of the Rising Sun—this is a restaurant that quickly earned accolades and won over hearts (and stomachs) in Los Cabos. The ambience is sure to win you From top: Captain Tony’s is a favorite of anglers, locals, and inthe know visitors; Chin’s brings the flavors of China to Los Cabos; Daikoku’s menu features a variety of Japanese dishes; enjoy fresh-caught fish at Eco Bar. FROM TOP: FRANCISCO ESTRADA; MIGUEL VENTURA; COURTESY DAIKOKU; RAYNNIER GALLEGOS


Los Cabos Magazine Issue 45 Winter 2017
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