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Los Cabos Magazine #37 - Summer 2014

72 LOS CABOS MAGAZINE | SUMMER 2014 You can select your own seafood or steak right from the canoa (canoe) at Baja Cantina Beach, and the chefs will prepare it to your liking. mix of traditional and contemporary recipes. The de rigueur lobster Thermidor would pass muster with any critic, while the San Lucas lobster preparation is as fresh and tangy as its ingredients—lobster sautéed in garlic and topped with spicy tomato sauce. Something lighter for lunch? How about lobster tacos? The tacos— cooked in tomato and basil and wrapped in a banana leaf—are as good a match for cold Mexican beers as wines are for succulent seafood. But before you start asking your waiter about wine pairing possibilities, don’t forget lobster’s perfect partner: a prime cut of filet mignon. Marina Golden Zone, Cabo San Lucas Marina, Cabo San Lucas, (624) 145-6011, www.goldenzonecabo.com. Major credit cards and vouchers accepted. Daily 6 p.m.–midnight. $–$$$ A.A. Baja Peppers Breakfast specials continue to pull in the crowds at Baja Peppers, particularly the hearty and affordable $4 U.S. The whopping Baja Burger at Baja Cantina Marina is made with a half-pound of USDA choice beef, caramelized onions, lettuce, tomatoes, and pickles and served with French fries. Francisco Estrada Carlos Aboyo


Los Cabos Magazine #37 - Summer 2014
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