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Los Cabos Magazine #37 - Summer 2014

SUMMER 2014 | LOS CABOS MAGAZINE 65 Eliseo A. Arbez brings a lifetime of seafood experience to Baja Lobster Co., and it shows in his menus. viously spent a decade working at restaurants in upscale all-inclusive resorts RIU Palace and RIU Santa Fe on Médano Beach. He was born in the coastal state of Campeche—it is in the southwestern corner of the Yucatán peninsula and borders the states of Yucatán and Quintana Roo—an area known for its outstanding seafood. Arbez brings a lifetime of seafood experience to bear on his menus for Baja Lobster Co., which include a five-course bill of fare for guests at the all-inclusive Marina Fiesta. For the rest of us, Arbez has recently rolled out a new à la carte menu featuring a superb mix of traditional and contemporary recipes. The lobster Thermidor would pass muster with the late great French chef Auguste Escoffier (although he called it Homard Thermidor), while the San Lucas dish is as fresh and tangy as its ingredients— lobster sautéed in garlic and topped with spicy tomato sauce.—C.S. The Driving Force Manuel Arredondo’s credentials leap off the page. He was the chef responsible for banquet cuisine at some of the biggest U.S. political and sporting Miguel Ventura


Los Cabos Magazine #37 - Summer 2014
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