The longtime Cabo San Lucas Marina favorite is not resting on its laurels. The restaurant has begun working with chef Manuel Arredondo—known for his culinary mastery at Manuel’s Creative Cuisine at the Shoppes at Palmilla—as a consultant. For more than 30 years, Arredondo has worked in catering and fine dining establishments, specializing in planning, directing, and managing. During our visit, Arredondo directed a tasting of Baja Cantina’s most famous dishes as well as some new additions, including 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. We enjoyed clam chowder, a house specialty, served in a bread bowl. Shrimp Baja Cantina, a large prawn wrapped in bacon and grilled, followed. 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.bajacantina marina.com. Daily 7 a.m.–midnight. AmEx, MasterCard, Visa, and vouchers accepted. $–$$$ S.B.

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