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Los Cabos Magazine #37 - Summer 2014

86 LOS CABOS MAGAZINE | SUMMER 2014 The Tributo Baja at Mi Casa is made with a sweet guayaba compote and topped with cajeta cream and a sweet buñuelo. www.bajacantinagroup.com. Daily noon–midnight. MasterCard, Visa, and vouchers accepted. $–$$$ A.A. Mi Casa When we recently asked Los Cabos Magazine readers to name the most quintessentially Cabo dish, reader after reader pointed us to Mi Casa and its famous tortilla soup. Readers praised the landmark spot’s ability to make guests feel like family members and to elevate otherwise standard dishes to a whole new level of deliciousness. And the picture-perfect setting is as lovely as can be: Flowers and lemon trees provide a fragrant backdrop as guests enjoy the ceviche costeño campechano appetizer, which comes loaded with scallops, shrimp, and octopus in this zesty tomato-lime cocktail. Here, the chile en nogada is teeming not only with flavor but also with tradition. A huge poblano pepper is stuffed with meats, seeds, and dried fruit, then topped with a creamy sauce and garnished with pomegranate. To complete the Gilda Badillo Denni’s Catering specializes in private chef services, weddings, and banquet-style events. Denni’s Catering


Los Cabos Magazine #37 - Summer 2014
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