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Los Cabos Magazine #37 - Summer 2014

Pan di Bacco may be known for its Italian pastries and pizzas, but you don’t want to pass up the organic breaded chicken. SUMMER 2014 | LOS CABOS MAGAZINE 89 pork shank. The owner's favorite dish is baby back pork ribs with grilled chicken and arrachera ($25 U.S.). Ask for the day’s special or come for “Wine Down” Wednesdays, when Baja wines are 50 percent off. Bring your catch or select the fish-of-the-day to be cooked any way you want. The coconut shrimp is like popping a piece of candy in your mouth. A dessert treat is a sopaipilla, a crisp, deep-fried tortilla dusted with cinnamon and sugar. Ask for a scoop of ice cream on the side. One-hour free parking in public garage around the corner. Reservations suggested. Hidalgo and Emiliano Zapata S/N, Cabo San Lucas, (624) 143-2891, www.panchos.com. Daily 8 a.m.–11 p.m. MasterCard, Visa, and vouchers accepted. $–$$$ S.A.B. Pan di Bacco When Pan di Bacco opened its downtown Cabo San Lucas café near the bustling marina, it introduced “the art of Italian baking”— local, fresh, organic—as well as a master class menu of Mediterranean favorites like Neapolitan-inspired pizza and lasagna. Come here for a perfect start to your morning. Sip on a potent and utterly Italian espresso as you nibble a freshly baked pastry and use the free Wi-Fi to peruse the latest news (or gossip) from back home. Return midday for a strawberry lemonade, Italian fries with truffle oil, and pizza; I heartily recommend the milanesa with salame milano, mushrooms, mozzarella, Parmesan, and tomato sauce. The team behind Pan di Bacco believes “wine isn’t just for gourmets and special occasions; it’s for everyone, every day.” As such, they’ve created a wine list that’s affordable and fun … and pairs excellently with a dinner menu that includes everything from light salads and antipasti to gnocchi alla sorrentina, DIY cutting boards, and mini-burgers. Free valet parking 4 p.m.–midnight at the Misiones parking lot. Ignacio Zaragoza S/N, between Boulevard Marina and Lázaro Cárdenas, downtown, Cabo San Lucas, (624) 143-3127, www.pandibacco.com. Daily 9 a.m.–midnight. MasterCard, Visa, and vouchers accepted. $–$$$ A.A. Peacock’s The elegantly appointed restaurant’s commitment to superb customer service and organic, locally sourced produce and seafood remains while the ownership has also introduced a newlook menu that features many items slow-cooked in Peacock’s wood-fired oven. The yellowfin tuna tataki appetizer is done in a black sesame crust on a bed of lime, ginger, and serrano pepper, and the hearty lobster chowder comes with oven-baked garlic grissini. Chilean chef Mary José Aravena’s talents are at their best, however, with slow-cooked entrées like the red wine–cardamom reduction beef ribs (roasted for six hours until tender) and the succulent suckling pig (roasted overnight and ably complemented with tarragon, Cambray potatoes, mushrooms, and tomatoes). For those in the mood for Carlos Aboyo Los Cdainbinogs LosCabosGuide.com The comprehensive guide for Cabo San Lucas, San José del Cabo and Los Cabos, Baja California Sur, México. www.LosCabosGuide.com Just a Click Away! ® facebook.com/LosCabosGuide


Los Cabos Magazine #37 - Summer 2014
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