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Los Cabos Magazine #37 - Summer 2014

SUMMER 2014 | LOS CABOS MAGAZINE 71 Los Cdainbinogs Baja Cantina Marina Like its sister restaurant, Baja Cantina Beach, this Cabo San Lucas Marina favorite is constantly working to get better. Corporate chef Manuel Arredondo—see our feature “Top Chefs,” on page 62, to learn more about him—has helped Baja Cantina Marina and all the Baja Cantina Group restaurants do just that since joining the organization, bringing with him more than 30 years of experience in catering and fine dining establishments. During our visit, we enjoyed a tasting of the restaurant’s most famous dishes as well as fish ceviche served in a half-coconut shell and a cheese fritter made of white and yellow cheddar and red bell pepper shaped into a ball and lightly fried. The clam chowder, a house specialty, came served in a bread bowl. Shrimp Baja Cantina, a large prawn wrapped in bacon and grilled, followed. Next arrived the entrées: blackened mahimahi served on seasoned rice and a skirt steak topped with cheese and accompanied by guacamole and beans. For dessert, we opted for the delicious tiramisu. Guitarists play nightly 6:30 p.m.–9:30 p.m., except Sunday, when a DJ takes over. Friday is Ladies Night. Cabo San Lucas Marina behind the Wyndham Resort, Cabo San Lucas, (624) 143- 9772, www.bajacantinamarina.com. Daily 7 a.m.–midnight. AmEx, MasterCard, Visa, and vouchers accepted. $–$$$ S.A.B. Baja Lobster Co. The Baja Peninsula is surrounded by bountiful waters—the Pacific Ocean to the west and the Sea of Cortés to the east—but few restaurants take better advantage of the water’s rich resources than Baja Lobster Co. The talented kitchen crew is led by Eliseo A. Arbez, whom you can learn more about in our feature “Top Chefs,” page 62. Under his new leadership, Baja Lobster Co. has recently rolled out a new à la carte menu featuring a superb


Los Cabos Magazine #37 - Summer 2014
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