Page 97

Los Cabos Magazine Issue 45 Winter 2017

Los Cabos Magazine | Winter 2017 95 COURTESY VELA Always save room for dessert when visiting Vela. Pictured: dark chocolate cake with raspberry gelato and roasted apricot syrup. by a special dessert. The mini magnum—a trio of three desserts— is perfect for those who have trouble deciding. Dessert drinks available include prosecco and port wine. Km 5.5 on the tourist corridor, Cabo San Lucas (624) 145-8160, www .sunsetmonalisa.com. Nightly 5 p.m.–10 p.m. MasterCard, Visa, and vouchers accepted. $$–$$$$ S.A.B. Vela So romantic is the atmosphere at Vela that even the most confirmed bachelors and bachelorettes will find themselves falling in love. Tropical breezes are like a caress at the outdoor patio dining area, which looks out over an expansive infinity pool toward the seemingly infinite Sea of Cortés. Small candlelit lanterns bathe each table in a muted glow, servers glide to and fro, and music wafts from the grand piano, or from a siren-like violinist at water’s edge. The food is every bit as alluring as the atmosphere, thanks to chef Elihu Sepúlveda’s mastery of an Italian-themed menu made unique via a few regional Mexican twists. The fresh local seafood, for example, is spectacular, particularly in offerings like the yellowfin tuna carpaccio and the pan-seared totoaba. The pastas are terrific, as one would expect at an Italianesque eatery. Delicious Italian dishes abound, including traditional specialties like lasagna and spaguetti alla carbonara. More adventurous types, however, will want to sample house fusions like the black mole linguini with poached fennel lobster and eggplant ragout, or the White & Black pappardelle with giant shrimp and jalapeños. And meat lovers will appreciate the roasted lamb rack made with mint and rosemary gremolata, or the 45-day-aged rib eye for two. For dessert, try the Deconstructed Chocolate Tartufo, a Valrhona cake with chocolate mousse and apricot ganache served with toffee ice cream and crème anglaise. This decadent meal capper pairs perfectly with 1921 Tequila Cream, México’s answer to Bailey’s Irish Cream. Hilton Los Cabos Beach & Golf Resort, km.19.5 on the Tourist Corridor, (624) 145-6500, www.hiltonloscabos.com. Nightly 6 p.m.–10:30 p.m. All major credit cards accepted. $$–$$$ C.S. Y


Los Cabos Magazine Issue 45 Winter 2017
To see the actual publication please follow the link above