Corporate chef Manuel Arredondo and chef  Yacer Soriano have debuted a new vegetarian menu at Baja Cantina Marina that will thrill vegans and even non-vegans. Various natural juices have been added to the breakfast menu, including papaya and honey, red beet, and the chef’s special green juice with spinach. Breakfast options include tofu tacos served with avo- cado, crispy portobello tacos, and whole wheat blueberry pan- cakes. For lunch and dinner, the menu dances with garden vegetables with items such as kabobs made with zucchini and mushrooms and grilled polenta medallions topped with cherry tomato compote. My favorite on this list is the spinach-and- mushroom enchiladas made with fresh spinach, then topped with Monterey Jack cheese and served with rice and black beans. Don’t miss the fresh, house-made pasta, the poblano pepper stuffed with squash blossoms and fresh cheese, or the artichoke-and-spinach quesadillas. The new menu is a great addition to Baja Cantina favorites like coconut shrimp, ceviche served in a coconut shell, salads, Mexican specialties, steak, fish, clam chowder in a bread bowl, burgers, pizza and, of course, the restaurant’s famous desserts. Live music nightly except Sunday, when a DJ takes over. Friday night is Ladies Night when ladies drink free from 9:30 pm to 11:30 p.m. Watch all major sporting events on flat-screen TVs and people watch as folks stroll along the malecón and first-class yachts bob in the water. Cabo San Lucas Marina, behind the Wyndham Cabo San Lucas Resort, Cabo San Lucas, (624) 143-9772, www.bajacantinamarina.com. Daily 7 a.m.–midnight. AmEx, MasterCard, Visa, and vouchers accepted. $–$$$ S.A.B.

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