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90 Los Cabos Magazine | Summer 2016 pes at Palmilla, San José del Cabo, Phone (624) 144-6264, www.nicksan.com. Daily 2 p.m.–11 p.m. Discover, Master- Card, Visa, and vouchers accepted. $$–$$$$ Pan di Bacco Brunch is a Cabo San Lucas specialty—why get up before 11 when you’re on vacation? And few local eateries excel brunch like Pan di Bacco. The Neapolitan-themed bakery, café and restaurant comes from the same family of restaurants as Sunset da Mona Lisa and Sunset Point. It blends a host of hearty breakfast delicacies with the more sophisticated fare one would expect during a lengthy, Italian-style lunch. There’s a trio of daily wine pairing options as a multicourse meal upgrade. Begin your brunch with soup and freshly baked focaccia or ciabatta bread, sample starters like “Italian” fries with truffle oil or poached egg bruschetta, graze on heart-healthy fruit and vegetable salads, then settle in with European specialty dishes like leek and bacon quiche or a Spanish potato and onion tortilla frittata. The thin crust, rectangular-shaped pizzas are also superb. We particularly love the Regina Margherita with classic Neapolitan tomato sauce, mozzarella, and parmigiano grana padano, and the Vegetariana Dell’Orto with baby organic zucchini, peppers, onions, tomato sauce, and mozzarella. As a midday meal capper, pair traditional Italian desserts like tiramisu with a double shot of Illy espresso, or one of Pan di Bacco’s many specialty coffee drinks. Marina Boulevard and Lázaro Cárdenas, Cabo San Lucas, (624) 143- 3508, www.pandibacco.com. Daily 7 a.m.–midnight. MasterCard, Visa, and vouchers accepted. $–$$$ C.S. Pancho’s Restaurant It was named for one of the most celebrated men in México’s history, and over the last two decades Pancho’s Restaurant has become one of the most beloved restaurants in Los Cabos. This is a restaurant with outsize ambitions, and it always delivers. The sprawling museum-quality space is alive with bright and cheery colors. The decor transports you to another time by topping Mexican table linens with fresh flowers and candles and hanging multicolored papel picado (paper cutouts) from the ceiling. With its different rooms, Pancho’s can accommodate up to 150 people at a time, treating them to views of one-of-a-kind murals. There are more than 60 items on the menu—try the chile relleno!— and the bar houses more than 500 types of tequila. Some diners come annually from as far away as New York for their tamale fix; others drool for coconut shrimp in a special mango sauce made with tequila. Outstanding seafood includes whole grilled red snapper, lobster, and fresh fish. A special may include chicken stuffed with cuitlacoche topped with poblano and panela cheese sauce. For an enjoyable experience, sign up for one of three tequila tastings in their tequila room From top: Brian Ulloa; francisco estrada (2) From top: The ingredient-driven menu at Pan di Bacco includes a bold wrap featuring prosciutto, arugula, and tomato; Pancho’s specializes in traditional Mexican fare, including a sampler of tamales from across the country; and the wine cellar at Pitahayas is ideal for special dinners or celebrations.  DINING


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