Romeo & Julieta – Photos Published in Los Cabos Magazine
Los Cabos Magazine Issue #43 – Spring 2016
Photo.- page 72 | Francisco Estrada – Caption: The crusted steak at Romeo & Julieta is beautifully presented.
Photo.- page 92 | Francisco Estrada – Caption: this platter from Romeo & Julieta highlights special selections from its menu, with steak, pasta, and shrimp
Los Cabos Magazine Issue #42 – Winter 2015 – 2016
Photo: None publised
Los Cabos Magazine Issue #41 – Summer 2015
Photo.- page 66 | Francisco Estrada
Photo.- page 67 | Arlen Rodriguez – Caption: Chef Matias Forte has implemented many changes at Romeo & Julieta since he arrived in 2010, bringing with him an appreciation for classic Italian cooking and a thirst for something new.
Photo.- page 68 | Francisco Estrada – Caption: The charming alfresco dining space at Romeo & Julieta transports guests to Italy, chef Fortés homeland, It is a favorite of locals and visitors to Los Cabos.
Photo.- page 69 | Arlen Rodriguez – Caption: The Gamberoni Capuleto is a favorite dish af plum shrimp with garlic, olive oil, and parsley that's served with potato salad and a spring mixed salad.
Photo.- page 69 | Arlen Rodriguez – Caption: The Tagliata di Manzo features a juicy rump steak that's served with a spring mixed salad, shaved Parmesan, and cherry tomatoes.
Photo.- page 69 | Arlen Rodriguez – Caption: The Pollo al Limoncello puts a tangy twist on the traditional chicken breast, here served in an orange-limoncello sauce with sides of rosemary potatoes and grilled vegetables.
Photo.- page 92 |CaboPictures.com – Caption: Bacon and zucchini wrap a tender chicken breast, which is them baked in a puff pastry at Romeo & Julieta.
Los Cabos Magazine Issue #40 – Spring 2015
Photo.- page 67 | Francisco Estrada – Caption: Discover the singular joy of eating a freshly baked croissant, transport yourself to Spain with the torta española ( an omelet with potato and confit onion that's served with zucchini and Italian sausage) at Romeo & Julieta.
Photo.- page 92 | Miguel Ventura – Caption: A cream souce and chile oil pair perfectly with the ravioli at Romeo & Julieta.
Los Cabos Magazine Issue #39 – Spring 2014
Photo: - page 90 | Francisco Estrada – Caption: The tagliata di manzo at Romeo & Julieta consists of a perfectly grilled 14-ounce rib eye with arungula, cherry tomatoes, and Permesan.
Los Cabos Magazine Issue #38 – Spring 2014
Phote: - page 90 | CaboPictures.com – Caption: Thsis Romeo & Julieta dish allows the flavors of shrimp, mussels, and mixed vegetables to shine.
Los Cabos Magazine Issue #37 – Spring 2014
Photo: - page 92 | Francisco Estrada – Caption: The Risotto Frutti di Mare at Romeo & Julieta comes with generous portions of seafood.
Los Cabos Magazine Issue #36 – Spring 2014
Editorial Photo: None
Los Cabos Magazine Issue #35 – Winter 2013 – 2014
Photo: - page 92 | Francisco Estrada – Caption: The mussels in white sauce at Romeo & Julieta is an elegant starter to a night of Italian feasting.
