Los Cabos Magazine | Summer 2016 91 DINING and receive a “Master of Tequilas” certificate. Reservations suggested. Hidalgo and Zapata, Cabo San Lucas, (624) 143-2891, www.panchos.com. Daily 8 a.m.–11 p.m. MasterCard, Visa, and vouchers accepted. $–$$$ S.A.B. Peacock’s Restaurant Few restaurants understand their own sense of purpose better than Peacock’s, a gem in the heart of Cabo San Lucas’s Médano Beach District. The restaurant is sprawling—dine indoors, outdoors, or around a fire pit—but its menu is decidedly compact, market driven, and whimsical. The menu is so centered on freshness that the restaurant sprouts its own greens on-site. Several produce items are grown at Peacock’s own farm in nearby Pescadero, and local fishermen catch almost all of its seafood. The menu changes regularly, but recent highlights include scallop carpaccio, shrimp with a ricotta-spinach stuffing and squash blossom sauce, and steak in mole sauce. Paseo del Pescador, near the entrance to ME Cabo, Cabo San Lucas, (624) 143-1858, www.peacocksrestaurant.com. Nightly 5 p.m.–11:30 p.m. AmEx, MasterCard, and Visa accepted. $$–$$$$ A.A. Pitahayas Guests at chef Volker Remeike’s popular seaside restaurant— located within the world-class Hacienda del Mar Los Cabos resort—delight in the chef’s eclectic yet unerringly delicious combinations: Filipino-style lumpia spring rolls with Mexican pork carnitas and Southeast Asian Kaffir lime, for example, or jalapeño-and-honey-glazed pork belly plated with sweet potato plantain mash, Hawaiian barbecue sauce, and Asian ratatouille. These are the perfect accompaniments to views of the moon and the sea. Start with cocktails in the new Pitayitas Bar, then head to the dining area under a magnificent palapa roof and revel in chef Volker Romeike’s outstanding fusion dishes influenced by Pacific Rim flavors. Appetizers include char sui shrimp taquitos wrapped in jicama, as well as pork carnitas with a pineapple marmalade sauce. Try the shiitake mushroom salad with spicy bacon, soy, and two cheeses. The best is yet to come with many choices of wok specialties or meats and seafood from the Pacific grill such as roasted sea bass and—what turned out to be a real favorite of my dining experience— the aforementioned jalapeño-honey-glazed pork belly with its mash, Hawaiian barbecue sauce, and Asian ratatouille accompaniment. A beautiful ending to an excellent dining experience is a dessert of a chocolate coconut–shaped shell filled with sorbet. The elegant wine cellar, La Cava de Santiago, is perfect for parties and intimate dining; it houses a collection of more than 400 wines. A variety of music is offered nightly. Km 10 on the Tourist Corridor, Cabo San Lucas, (624) 145- 8010. Nightly 5 p.m.–11 p.m. AmEx, MasterCard, and Visa, and vouchers accepted. $$–$$$ S.A.B.
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