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Díaz was also ahead of the curve in terms of his culinary concept. There were no other Italian restaurants in the neighborhood when Alcaravea Gourmet opened. Nowadays, Italian themed eateries and pizzerias are almost as common in Los Cabos as beachfront bars and taquerías. But to pigeonhole Alcaravea Gourmet as simply an Italian restaurant is as inaccurate restaurant’s cuisine was a response to 64 Los Cabos Magazine | Summer 2016 Francisco estrada (2) as the suggestion that the From top: The catch of the day beautifully presented atop a bed of tomatoes and salad; the sea’s abundance is celebrated with this pasta vongole. market demand. Alcaravea Gourmet was an organic outgrowth of its chef’s travels through Europe–from France and Spain to Italy, Greece, and Turkey– and reflects his genuine passion and fascination with European culture and cuisine. In the beginning, Díaz was as likely to offer a French or Spanish dish as an Italian one. His customers have driven the evolution of the menu through a continual expression of their preferences. But although pastas and Italian seafood specialties now make up a large part of the restaurant’s popular lunch and dinner menus, there are still many Mediterranean style dishes and influences from outside “the boot”— from a Greek salad featuring feta cheese and homemade Greek dressing to Germany style Black Forest ham, and an order of Provençale mushrooms with béchamel sauce that would have made Escoffier proud. The meat courses, meanwhile, cross all nation


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