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Los Cabos Mazazine Issue #32

50 LOS CABOS MAGAZINE | SPRING 2013 The beef tenderloin at Hacienda El Coyote is served with three sauces—chocolate, chile guajillo, and creamy tomato—on a bed of mashed potatoes. Artichoke’s Heart). And there’s a confidence in the market-driven concept… because it works. The menu— which is scrawled on white boards strategically placed throughout the alfresco dining space—is decided daily by the chef, depending on the highest-quality ingredients available to be sourced locally. There is also an on-site garden, and small lettuce plants sometimes serve double duty: as table centerpiece and the source of your salad’s lettuce. The emphasis on quality ingredients amplifies the flavor of world-tested recipes like octopus carpaccio and prime steaks (only 2 percent of American beef receives this classification). And the chefs' expert execution takes the ordinary and makes its extraordinary. The grilled asparagus with goat cheese and nuts is exceptional, and the housemade pastas are prepared with Parmesan cheese aged some 36 years. Even run-of-the-mill cocktails are turned up a significant notch thanks to the mixologists’ creativity and the restaurant’s insistence on quality ingredients: The artichoke vodka cocktail is delicious (and really made with artichoke), as is the mango-chile Beso del Diablo (“Kiss of the Devil”). There’s also an extremely impressive wine list, including options that pair quite nicely with desserts that include panna cotta and tarte tatin. Valet parking. Avenue Pescador 4312 at Aquario near Mé�� dano Beach, Cabo Miguel Ventura San Lucas, (624) 143-4044, www.cora zondealchofa.com. Nightly 5 p.m.– midnight. All major credit cards accepted. $$–$$$$ A.A. De Cortez Grill & Restaurant This is one of the most beautiful settings in Los Cabos to enjoy the magnificent view of the Sea of Cortés, catch a brilliant sunset, or fantasize under a magical full moon. Nouveau continental fusion fare takes diners on a culinary escapade that includes outstanding food and stellar service. Mexican-born chef Salvador Campuzano excels at creating gorgeous, market-driven entrées. All vegetables are organic and grown at nearby farms, personally selected by the chef. Having worked in the top kitchens in Paris, he brings classical French style with items such as duck confit in cannelloni and foie gras done on the griddle with shallot chutney and roasted figs. There's something for every palate here, including exceptional seafood and grilled meats. The new menu includes rabbit in a terrine marinated in merlot, as well as braised lamb, pot roasted veal, and a variety of steaks with a choice of side dishes and the chef’s selected sauces. For vegetarians, the risotto with octopus and seasonal mushrooms cooked in squid ink


Los Cabos Mazazine Issue #32
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