Page 76

LCM_44_Final-ALL-cropped-web

74 Los Cabos Magazine | Summer 2016 D I N I N G From top: Francisco Estrada; Miguel Ventura; Eddie Guzmán From top: The salmon palermitano at Alcaravea Gourmet brings the flavors of the Mediterranean to Cabo San Lucas; Baja Cantina Marina is a favorite stop along the Cabo San Lucas Marina; the lobster burrito at Cabo Wabo will inspire return visits. Baja Cantina Marina There’s nothing better on a warm summer night than enjoying a round of ice-cold margaritas as you take in a good game of baseball with your friends. That’s especially true when you add in charming views of the Cabo San Lucas Marina and dishes from Baja Cantina’s stellar and diverse dinner menu. Ceviche. Pizza. Pasta. Burgers. Sushi. They’ve got it all. In fact, this Cabo favorite recently introduced a Thursday night theme that pairs sushi with Cuban flair and rhythms. Locals often favor this restaurant, especially on Fridays: Ladies night drink specials go from 9:30 p.m. to 11:30 p.m. Baja Cantina offers delicious breakfast choices (think traditional American favorites and well-known Mexican standards like chilaquiles and huevos rancheros), as well as lunchtime specials. The Baja Cantina shrimp order of Pacific jumbo shrimp, stuffed with Monterrey cheese and wrapped in bacon is a highly recommended tasty treat; it’s modestly priced at $17 U.S. Every selection on the Baja Cantina menu range in prices from an affordable $7 U.S. appetizers to $11–$20 U.S. for breakfast, lunch, and most dinner items to the filet mignon and rack of lamb. The always-buzzing, TripAdvisor Certificate of Excellence–winning Baja Cantina also provides guests and patrons with spectacular, breathtaking views of the marina yachts and sailboats that cannot be experienced the same way anywhere else in downtown Cabo San Lucas. Cabo San Lucas Marina, Cabo San Lucas, (624) 143-1111, www.bajacantinamarina.com. Daily 7 a.m.–midnight. MasterCard and Visa accepted. $–$$$ F.R. Cabo Wabo The emergence of Cabo San Lucas as a world-class travel destination is closely tied to the opening of Cabo Wabo— Sammy Hagar’s iconic nightclub and restaurant—in 1990. Back then, as the Cabo Wabo website points out, “Cabo San Lucas was pretty small for such an elaborate nightclub. Later, when this town at the tip of Baja California grew into the prominent vacation destination that it is today, it seemed as if Hagar had looked into a crystal ball. The truth is that the concept was evolutionary and the reality of what it has become is based on small steps, a lot of mistakes, a few good people and tons of luck.” That success is also due a winning menu and a variety of options for visitors to enjoy. The open patio bar serves beverages and snacks, while the upper terrace features dishes for lunch such as the famous lobster tacos or the Waburrito, a huge burrito stuffed with chicken, tomatoes, and cheese. Dinner appetizers include pan-seared sea scallops with Cabo Wabo tequila reposado butter. Button mushrooms stuffed with cream cheese and dried chiles is another favorite appetizer. The signature entrée is Sammy’s tequila shrimp sautéed with serrano chile and deglazed with lime. Then there’s the pan-seared 8-ounce beef fillet with mashed potatoes and crispy onions. For dessert, opt


LCM_44_Final-ALL-cropped-web
To see the actual publication please follow the link above