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Los Cabos Magazine #37 - Summer 2014

The white pie Pera e Gorgonzola at Romeo & Julieta is topped with goat cheese, Gorgonzola cheese, and pears. lar shaped, Neapolitan-style thin crust pies. Tasty tomatosauced treats include the Rucola e Prosciutto with organic arugula greens, prosciutto ham, and mozzarella; as well as La Milanese, topped with salami, mushrooms, mozzarella; and Parmigiana Grana Padano. As an added bonus, the classic Regina Margherita and Vegetariana Dell’Orto pizzas are available gluten free. Pan di Bacco is mere steps from the Cabo San Lucas Marina, but three of the city’s top pizza purveyors are centrally located on the marina boardwalk, offering waterfront views and fresh sea breezes with their gourmet pies. Captain Tony’s (624-143-6797), long popular with visiting anglers for its “you hook it, we cook it” policy, also serves up some of the area’s most savory pizzas. Cowboy up with beef, 50 LOS CABOS MAGAZINE | SUMMER 2014 Dos Mares not only offers Mediterranean-influenced cuisine from a site on the marina but also a quartet of mouthwatering wood-fired pizzas. onion, tomato slices, and jalapeño peppers, sample the signature, seafood-friendly Captain Tony’s with shrimp and bacon, or tuck into the restaurant’s healthy veggie pesto pie. Baja Cantina’s (624-143-1111) marina location provides high-quality steaks, seafood, and Mexican standards like tacos, burritos, and enchiladas, but the most consistent crowd pleasers may be the terrific handcrafted pizzas. Familiar favorites like cheese, pepperoni, and Hawaiian pies are augmented by gourmet combos like the salmon and potatoes with capers and arugula, and the exquisite Tartufo and Fontina topped with black truffles, truffle oil, and fontina cheese. This mix of simplicity and sophistication makes Baja Cantina a popular gathering place for pizza connoisseurs of all ages. Dos Mares (624-143-0582) not only offers Mediterraneaninfluenced cuisine from a privileged waterfront site near Puerto Paraiso and Luxury Avenue but also a quartet of mouthwatering wood-fired pizzas designed to appeal to a variety of palates. Vegetarians will enjoy the Margherita with basil, mozzarella, and cherry tomatoes, while the Mediterranean showcases the restaurant’s commitment to fresh seafood, mixing shrimp with mushrooms, olives, and a smattering of basil. For meatier pies, try the prosciutto or the Blanche. The latter is a bacon lover’s delight, ably complemented by onions, as well as ricotta and mozzarella cheeses. Prefer to be near the beach? Bar Esquina (624-143-1890), the signature restaurant at the boutique Bahia Hotel & Beach Club, offers a chic and shady spot to refuel after an afternoon of fun in the sun on Playa El Médano (Médano Beach). And the wood oven–prepared pizzas are to die for, particularly the superb combination of wild mushrooms, crème fraîche, parsley, and truffle oil. The unconventional pairing of short rib with blue cheese and arugula is also a satisfying option, as is the grilled prawns pizza with roasted peppers, black beans, and chive cream. Although perhaps best known for its romantic ambience and spectacular views of Land’s End, the Tourist Corridor stand- Andrik Oechler Courtesy Romeo & Julieta Eddie Guzmán The eponymous pizza at Baja Cantina comes with generous heaps of ham, pepperoni, mushrooms, black olives, bell peppers, and mozzarella.


Los Cabos Magazine #37 - Summer 2014
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