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Los Cabos Magazine Issue 45 Winter 2017

From left: Pitahayas puts a fun twist on carne asada; Romeo & Julieta serves traditional, 92 Los Cabos Magazine | Winter 2017 Pitahayas In a world that is rapidly changing, there’s comfort in the constant. And Pitahayas—chef Volker Remeike’s popular seaside restaurant within the stunning Sheraton Grand Los Cabos Hacienda Del Mar resort—constantly leaves us in awe. Romeike has proved a pioneer in the way he masterfully fuses flavors, pushing beyond borders to create an iconic menu that many try—and fail—to imitate. Give yourself over to the chef’s eclectic yet unerringly delicious combinations: Filipino-style lumpia spring rolls with Mexican pork carnitas and Southeast Asian Kaffir lime, for example, or jalapeño-and-honey glazed pork belly plated with sweet potato plantain mash, Hawaiian barbecue sauce, and Asian ratatouille. These are the perfect accompaniments to views of the moon and the sea. 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— the aforementioned jalapeño-honey-glazed pork belly with its mash, Hawaiian barbecue sauce, and Asian ratatouille accompaniment. 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 The restaurant industry is notoriously brutal, but somehow Romeo & Julieta FRANCISCO ESTRADA (2) DINING stated. Don’t get me wrong: The restaurant’s layout is divine, and you can dine indoors, outdoors, or around a fire pit. But the team behind Peacock’s—the same that helms Mi Casa and La Panga Antigua—has chosen to eschew flash in favor of flavor. Its menu is flawless: compact, market driven, and whimsical. And the restaurant is so dedicated to fresh, responsibly raised produce that it sprouts its own greens on-site. Several other produce items are grown at Peacock’s own farm in nearby Pescadero, and local fishermen catch almost all of its seafood. The menu changes regularly, but recent highlights include scallop carpaccio, shrimp with a ricotta-spinach stuffing and squash blossom sauce, and steak in mole sauce. 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. ingredient-driven Italian.


Los Cabos Magazine Issue 45 Winter 2017
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