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Los Cabos Magazine #37 - Summer 2014

88 LOS CABOS MAGAZINE | SUMMER 2014 do and eel roll. Ask for it on your next visit, and you will not be disappointed. Boulevard Marina L10–L2, Plaza de la Danza, Cabo San Lucas, (624) 143-2491, www.nicksan.com. Daily 11:30 a.m.–10:30 p.m. (One hour free parking available at adjacent Wyndham resort.) Discover, MasterCard, Visa, and vouchers accepted. $$–$$$$ Nick-San Palmilla You’ll find Nick-San Palmilla at the Shoppes at Palmilla, which is along the Tourist Corridor in San José del Cabo. The recently remodeled location makes you feel like you are in the middle of nowhere, but with an excellent view of the Palmilla Bay and full moon landscapes. Compared to the original Cabo San Lucas location, Nick-San Palmilla is fancier with a more elegant ambience. Enjoy a long and relaxing lunch or dinner, with the advantage of having the same menu and specialties you could expect in Cabo San Lucas but in a more romantic and intimate scenario. That transitions nicely into a chic, casual and cool soirée, with signature drinks and music from a DJ at Nick-San Palmilla’s new Privé Lounge, where cultures fuse in a sleek setting of atmospheric artistry. We started our dinner with a champagne cocktail—there is a champagne bar—and then we let ourselves once again get seduced by the chefs’ recommendations. We sampled a variety of sashimis. The Sashimi Especial is a perfect choice, if you’d like to taste the special offerings such as Cilantro Sashimi, Serranito, Yuzu Especial, Hamachi Curry, and the Black and White. These pair perfectly with Nick-San’s house white wine. Then we continued with the Dynamite Scallops with Nick-San’s red wine, which is a great Bordeaux that is easy to drink and pair with many of the dishes. We’d suggest the ones we had that night: the Lobster Sambal, Serranito Roll, and Chasoba, a tasty green tea pasta with shrimp and curry. During our visit, we chose to skip dessert and instead indulge in Nick-San’s aged tequila. Since Nick-San has its own tequila brand, we figured we’d give it a shot. We were pleasantly surprised to find a well-balanced bouquet. Boulevard Marina L10–L2, Área privativa Ap-15, Shoppes at Palmilla, San José del Cabo, Phone (624) 144-6264, www.nicksan.com. Daily 12:30 p.m.–10:30 p.m. Discover, MasterCard, Visa, and vouchers ccepted. $$–$$$$ Pancho’s Restaurant & Tequila Bar While owner John Bragg’s restaurant has built a reputation for its enormous tequila collection, there are in fact many reasons tourists and locals have favored the downtown Cabo San Lucas restaurant for more than two decades. Guests can watch as the chef grills shrimp, lobster, and prime cuts of meat and sing along with strolling mariachis from the comfort of Pancho’s air-conditioned dining room or expansive alfresco area. Get into the party mood by ordering one of the best margaritas in Los Cabos or a “bandera.” The drink— its name means “flag” in English—features shots of premium tequila, lime juice, and house-made sangrita that make up the colors of the Mexican flag. For starters, the tortilla soup is a must. The selection of traditional Mexican dishes includes everything from tamales and moles to chiles rellenos and Francisco Estrada Pair Nick-San’s Dynamite Scallops (baked Sea of Cortés scallops, mushrooms, masago, and a spicy cream sauce) with the house red wine or tequila. Pancho’s Restaurant & Tequila Bar is known for its impressive tequila collection, but the seafood preparations wow as well. Carlso Aboyo walking distance. We began our dinner by sitting at the sushi bar—you should try this at least once—and chef Edgar “Eddie” Carbajal attended to us right away. We didn’t even have to look at the menu, since he offered to prepare us a dinner designed around our favorite flavors. We started with the famous tuna tostada, a tasty rice tostada with fresh tuna, avocado, red onions, and a bit of spice. Later, we continued with a Salmon Yuzu sashimi, which is made with thin fresh salmon slices that are filled with crab and avocado and served on a yuzu sauce. It was to die for. As we continued our night, we tasted many other dishes. Among them were the Gorgonzola Shrimp, house-made gyozas, a lobster roll, and many other dishes that were suggested by the manager, Jorge “George” Carbajal. These were accompanied by Nick-San’s very own sauvignon blanc, which is produced in the Guadalupe Valley. To end the night, we had a surprise for dessert: The Propina Roll, as the chef calls this roll just for fun, is a tasteful avoca


Los Cabos Magazine #37 - Summer 2014
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