The Hilton Hotel Los Cabos was made over after Hurricane Odile hit Los Cabos last September. El Meson reopened in July, and and it’s with renewed energy that its staff serves surprising dishes and a bountiful menu for breakfast and dinner. On our dinner visit, we were greeted cordially and immediately shown a display of iced local seafood—the specialty of the house—consisting of lobster, sea bass, red snapper, parrot fish, shrimp, scallops, and chocolate clams (a regional delicacy). For starters, we opted to try two ceviche dishes: “Coco” (made with a selection of seafood, coconut milk, cilantro, habanero, and mango, then served with plantain chips) and Vuelve a la Vida (a combination of seafood in a pico de gallo and avocado sauce), both outstanding. Feeling adventurous, we tried sopecitos, one with slow-roasted pork, the other with chicken and chipotle adobo; we were not disappointed. For our entrée, we ordered a whole grilled red snapper with a chile lime butter sauce, green papaya salad, and yuca root with garlic. Chef Christian Penaloso offers locally sourced seafood and fresh organic produce. At the suggestion of our server, we enjoyed a delightful Mexican red wine blend called Piccolo, from the Guadalupe Valley near Ensenada. We saved a little room for a crème brûlée with a sugar topping that was set alight at the table as well as Baja Lava, a decadent chocolate ball with mole ice cream on the side. Strolling mariachi musicians entertain diners who sit alfresco and look out at the infinity pool and the Sea of Cortés beyond. We made a vow to return for the bountiful breakfast buffet, which is served each morning. Daily 7 a.m.–11:30 a.m.; 6 p.m.–10:30 p.m. Hilton Los Cabos Beach Resort, km 19.5 on Tourist Corridor, San José del Cabo, (624) 145-6500, ext. 7001, www.hiltonloscabos.com. All major credit cards accepted. $$–$$$$ S.A.B.