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D I N I N G Sometimes you just have to spoil yourself. That’s especially true when you are on vacation in Los Cabos. Now is the time to indulge. This region is rich in restaurants with wickedly delicious temptations, so why not be a little daring, even naughty? Enjoy succulent seafood, bountiful breakfasts, and creative cuisine with just the right amount of spice to give you an adrenaline rush. Just be warned: These dishes will likely have you coming back for more. Start with breakfast at Solomon’s Landing (www.solomon slandingcabo.com). The strawberry-banana French toast stuffed with cream cheese and smothered in strawberry compote is beloved by locals, and considered by many to be a hangover killer. This was the favorite of Food Network’s Guy Fieri on his popular show Diners, Drive-ins & Dives when he visited Cabo. SAN NICK-Speaking of the most important meal of the day, some may COURTESY consider having cheesecake for breakfast overindulgent. Not I. This is just the perfect amount of indulgence with a cappuccino at Pan di Bacco (www.pandibacco.com). RODRIGUEZ; We’re not talking about just breakfast sweets or desserts. La Dolce Ristorante Italiano (www.restauranteladolce.com) caters to various cravings with its antipasti. Think sautéed CARLOS mushrooms with garlic, red pepper, and white wine or sautéed calamari rings and shrimp. PALOMINO; There are main dishes served at Pitahayas (www.pitahayas .com) that are healthy enough for an Olympian, but they taste absolutely sinful. The explosion of flavors between PERLA sweet and salty in chef Volker Romeike’s roasted seabass is a perfect example. It comes served with sweet potato ginger TOP:mash, sautéed vegetables, red beet mole, and lemon marmalade. FROM The pork belly at Pitahayas is another wonderfully overboard moment: jalapeño-honey glazed pork belly with PAGE,plantain mash and Hawaiian barbecue sauce accompanied with Asian ratatouille. THIS LISA.Chef Paolo della Corte touts his baked porcini oyster dish made with fresh local oysters, porcini mushrooms, and drizzled MONA with truffle oil at Sunset da Mona Lisa (wwwsunsetmon alisa.com) as being over the top in decadence. DA SUNSET At Vela Restaurant in the Hilton Hotel (www.hiltonlos cabos.com/indulge/dining/vela), executive chef Mauricio Lopez COURTESY recommends the eggplant Parmesan. Offered as an appetizer, it is fried in extra-virgin olive oil, layered with creamy burrata cheese and topped with Parmesan. He says that if PAGE:you want to truly sin and are a fan of beef, the 22-ounce aged rib eye is a must, along with cauliflower crème brûlée. OPPOSITE A dish that appears sinful but isn’t really is Vela’s mole linguini, a true delicacy. Devour shrimp with black and white pappardelle pasta with pesto (as long as cholesterol isn’t a concern). Los Cabos Magazine | Summer 2016 59 Opposite page: Chef Paolo della Corte’s baked porcini oyster at Sunset da Mona Lisa. This page, from top: strawberry-banana French toast at Solomon’s Landing; jalapeño-honey-glazed pork belly at Pitahayas; shrimp tempura at Nick-San.


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