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Los Cabos Magazine #37 - Summer 2014

events of the past two decades. But the Guanajuato-born corporate chef relies on a team of chefs to helm Baja Cantina Group, whose properties include Baja Cantina Marina, Baja Cantina Beach, and María Corona. “We have many values at the Baja Cantina Group,” Arredondo says, citing the company’s commitment to fresh organic ingredients, strict health and quality standards, and maintaining the delicate balance between traditional recipes and preparations and modern equipment and techniques. “But at heart we are a chef-driven company.” Need proof? Meet Sebastian Varona, second in command to Arredondo. In addition to earning his master chef degree in México, he has worked at restaurants in France and Italy and catered for several major embassies. Varona leads the Baja Cantina Beach kitchen, which since its opening in 2005 has been among the area’s best seafood restaurants. Use Los Cabos Magazine Prepaid Vouchers to SAVE 35%, 50%, or 60% on dining, activities and more. You can order your prepaid vouchers from our English speaking sales staff in Cabo San Lucas (624-143-1346 or Vonage 800-481-3905). U.S. orders can be shipped to you via Priority Mail through our mailing service in Laguna Beach, CA. 66 LOS CABOS MAGAZINE | SUMMER 2014 The Baja Cantina restaurant group relies on a team of chefs. From left: Sebastian Varona, Manuel Arredondo, Eliodoro Gutierrez, and Yacer Soriano. and resident kitchen maestro at Baja Cantina Marina. The dockside restaurant has only improved under Yacer’s stewardship, showcasing excellent gourmet pizzas, pub-style favorites, and fine steak and seafood dishes. Guerrero-born Eliodoro Gutierrez is executive chef at María Corona, a restaurant named for the owner’s grandmother, whose century-old recipes still form the backbone of the menu. He started at María Corona during its inaugural year in 2009. Since ascending to his present position, he has shown a remarkable facility with traditional regional specialties. These four chefs have banded together in a common cause, and the result is three far-from-common dining experiences. —C.S. The Philosopher “The achievement of greatness isn’t a place you reach, it’s a never-ending goal.” That’s the philosophy that motivates Brian Solomon, and it’s one of the reasons Solomon’s Landing has evolved from what was a taco stand when he bought it during a fishing trip 16 years ago into one of the finest dining establishments in Los Cabos. Eddie Guzman “I love my work, and I always give my best effort in each and every place I’ve been,” says Morelos native Yacer Soriano, who honed his craft in restaurants at a veritable who’s who of local luxury resorts. Yacer is currently chef Live like a king …on a pauper’s budget loscabosguide To learn more about Los Cabos Magazine’s Prepaid Voucher Program, go to: www.LosCabosGuide.com/discounts


Los Cabos Magazine #37 - Summer 2014
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