Pitahayas – LCM 48 Fall 2017


The flavor-packed lettuce wraps at Pitahayas make for the perfect starter.

Chef Volker Romeike’s standout Sheraton Grand Los Cabos Hacienda del Mar restaurant has wowed guests for more than two decades. Not only does it offer stunning views of the Sea of Cortés but it’s a vast celebration of culinary wizardry. Pitahayas debuted in 1995 with an innovative Pacific Rim concept and dramatic palapa roof. The restaurant and the menu underwent makeovers in 2015. In addition to a more modern look for Pitahayas, Romeike made over the menu to blend Mexican and Asian flavors. The results have been palpable. He demonstrates his inventiveness with dishes like smoked pork tamal with yellow mole; jicama taquitos with shrimp and char siu; and seafood tortilla soup. The fresh octopus salad is a revelation, while the tuna poke is a delightful summer bite: fresh tuna is paired with watermelon, jalapeño, Tajín, and taro. 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. For a special occasion, consider the La Cava de Santiago wine cellar, which houses more than 400 wines. A variety of music is offered nightly. The Pitayitas bar offers Social Fridays, with limitless drinks for $550 pesos. Km 10 on the tourist corridor, Cabo San Lucas, (624) 145-8010, www.pitahayas.com. Nightly 5 p.m.–11 p.m. AmEx, MasterCard, and Visa, and vouchers accepted. $$–$$$ A.A.


Contact Page in Los Cabos Guide: http://www.loscabosguide.com/pitahayas/