Mis Sueños recently expanded its location on the Cabo San Lucas Marina. 90 LOS CABOS MAGAZINE | FALL 2013 chef Mary José Aravena’s talents are at their best, however, with slow-cooked entrées like the red wine–cardamon reduction beef ribs (roasted for six hours until tender) and the succulent suckling pig (roasted overnight and ably complemented with tarragon, Cambray potatoes, mushrooms, and tomatoes). For those in the mood for lighter fare, the restaurant and adjoining lounge area also offer tapas and Tuscan-style pizzas. The kitchen is open, so you can watch the creative process while sipping wine or enjoying a tropical cocktail at the bar. Paseo del Pescador, near the entrance to ME Cabo, Cabo San Lucas, (624) 143-1858, www.pea cocksrestaurant.com. Nightly 5 p.m.–midnight. AmEx, MasterCard, and Visa accepted. $$–$$$$ C.S. Penny Lane Cafe The beauty of Los Cabos is that you have the opportunity to escape the stresses of back home without having to want for anything—including a quality farmers market. The thriceweekly organic farmers market at Mar Adentro Spa and Wellness Clinic rivals anything Portland or Santa Monica has to offer. And its produce is what goes directly into the menu at Penny Lane Cafe. The alfresco dining space is beyond lovely, and the menu is excellent. Come in the morning for chilaquiles and freshly squeezed juices. At lunch, you’ll find a grilled wild salmon salad with arugula and ginger-soy dressing. Come nighttime, turn to the new, adjacent Casianos restaurant for a spontaneous dinner experience. See the full review on page 75. Mar Adentro Spa and Wellness Clinic, Camino del Colegio 225, Cabo San Lucas, (624) 172-0129, www.pennylanecafe.com. Daily 7:30 a.m.–5p.m. MasterCard, Visa, and vouchers accepted. $–$$ A.A. Pitahayas An evening at the award-winning Pacific Rim restaurant Pitahayas is an otherworldly experience. The magnificent (this is not an overstatement) palapa, the waves lapping against the sand, and the wondrous creations chef Volker Romeike pulls forth from wholesome, locally sourced ingredients make for a magical evening. Here, you can sip on a cocktail as you enjoy a beautiful Cabo sunset, then dine on starters like the duck crepes or handmade shrimp wontons as stars blanket the night’s sky. Entrée highlights include the short ribs with wasabi mashed potatoes, as well as crab-crusted sea bass and twice cooked pork belly. The dessert menu is commitment to superb customer service and organic, locally sourced produce and seafood remains while the ownership has also introduced a new-look menu that features many items slow-cooked in Peacock’s wood-fired oven. The yellowfin tuna tataki appetizer is done in a black sesame crust on a bed of lime, ginger, and serrano pepper, and the hearty lobster chowder comes with oven-baked garlic grissini. Chilean Miguel Ventura LOSd iCniAngBOS
Los Cabos Magazine Issue #34 - Fall 2013
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