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Los Cabos Mazazine Issue #32

60 LOS CABOS MAGAZINE | SPRING 2013 Maca Taca Española is a superb new addition to the Los Cabos dining scene. there’s no more impressive starter than the tequila-style queso fundido: three cheeses flamed tableside with a volcanic rock and healthy dose of tequila. The nopales (cactus) salad with tomato, cilantro, olives, serrano chile, and panela cheese is a wonderful prelude to the Doña Lulu chicken (prepared with pecans, poblanos, and cheese). Marina Golden Zone, Cabo San Lucas Marina, Cabo San Lucas, (624) 145-6011, www.marinagolden zone.com. Daily 7 a.m.–11 p.m. All major credit cards and vouchers accepted. $–$$$ A.A. Maca Tasca Española There’s no question why this new addition to the Los Cabos dining was named for the Catalan word for “beauty”; it’s lovely. The casual yet upscale restaurant features wood, stone, and glass accents, as well as some amazing bullfighting posters from the 1950s. Chef Alberto Vasquez’s family-style dining and the warmth of his staff bring Maca to life. The all-organic menu changes frequently to take advantage of seasonal ingredients. The excellent appetizers are innovative, with highlights that include Galician octopus served with potatoes, paprika, sea salt, and olive oil, as well as sea bass carpaccio with baby arugula and Parmigiano-Reggiano. The lamb chops are perhaps the most popular entrée, and they are indescribably good. They’re served with cherry tomatoes and mashed potatoes, and well paired with a bottle of 2009 Manon Tempranillo. There are more than 600 wines served at Maca. And, although the focus is on Spanish varietals, the wine list offers plenty of terrific selections from around the globe. For a fitting way to cap off your meal, try the traditional Spanish specialty of fried milk. Like everything else at this superb new Mediterranean-themed restaurant, it’s delicious. Calle Miguel Hidalgo, Cabo San Lucas, (624) 143- 4143, www.macarestaurante.com. Nightly 5 p.m.–midnight. AmEx, MasterCard, Visa, and vouchers accepted. $$–$$$ C.S. Madeira Bistro Warm your belly during these spring months with a hearty Brazilian-style dinner. Think marinated steaks cooking over an open-fire grill. That’s what you’ll find at the recently opened Madeira Bistro, a downtown restaurant that is quite simply heaven on Earth for meat lovers. The mouthwatering lineup of flank, top sirloin, and rib eye steaks, grilled Spanish sausage, and barbecued ribs is served rodízio style, which means a variety of meats are grilled on metal skewers, then delivered to your table and sliced directly onto your plate. Chef Misael LeGaria is an expert in this traditional Brazilian style of grilling, and his marinades enhance the flavor of each cut. Diners who opt for the $18 U.S. (per person) rodízio-style all-you-can-eat dinner also receive a platter of side dishes that includes mashed potatoes, fluffy longgrained rice, and purple cabbage slaw. Carlos Aboyo


Los Cabos Mazazine Issue #32
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