Chef Manuel Arredondo of Manuel’s Creative Cuisine at the Shoppes at Palmilla has been contracted to work as a consultant chef at Baja Cantina Marina. Arredondo brings with him 30 years’ experience in planning, directing, and managing upscale catering events and fine dining restaurants.

During our visit, Arredondo directed a tasting of Baja Cantina’s most famous dishes as well as some new additions: Those included fish ceviche served in a half-coconut shell and a cheese fritter made of white and yellow cheddar and red bell pepper shaped into a ball and lightly fried. Clam chowder, a longtime favorite of Baja Cantina regulars, was served in a bread bowl and followed by Shrimp Baja Cantina, a large prawn wrapped in bacon and grilled. Next arrived the entrées: blackened mahimahi served on seasoned rice and a skirt steak topped with cheese and accompanied by guacamole and beans.

Dessert was a delicious tiramisu. Guitarists play nightly 6:30 p.m.–9:30 p.m., except Sunday, when a DJ takes over. Friday is Ladies Night. New menu items coming soon include T-bone steak, braised short ribs, and rack of lamb. Cabo San Lucas Marina behind the Wyndham Resort, Cabo San Lucas, (624) 143-9772, www.bajacantinamarina.com. Daily 7 a.m.–midnight. AmEx, MasterCard, Visa, and vouchers accepted. $–$$$ S.B.

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