Manta cabo4/24/2023 ![]() She lives in Mexico City with her dog, Claudio. Nili Blanck is a Mexican-American writer whose work has appeared in GARAGE, Remezcla, and T Magazine. $ = Less than 200 pesos (Less than $13 USD) Check with each restaurant for up-to-date information on dining offerings. Studies indicate a lower exposure risk to COVID-19 outdoors, but the level of risk is contingent on social distancing and other safety guidelines. Also, the inclusion of restaurants offering dine-in service should not be taken as an endorsement for dining inside. Note: Check with venues for up-to-date business hours and dining options, as local authorities may still enact last-minute changes to COVID-19 restrictions. The cucumbers here are so crisp, the tomatoes so juicy, the strawberries so huge, only the seafood can outshine them. In fact, many establishments across Baja are serving locally farmed produce, taking advantage of the area’s Mediterranean climate, which is ideal for producing wine, olive oil, and produce. In fact, the best strawberries in Mexico, which quickly become “the best strawberries you’ve ever had,” can be found on a literal farm-to-table outpost on the side of the highway near the surf town of Pescadero, an easy 45-minute drive northwest from Cabo. Another quintessentially Baja staple is the seafood tostada, in which different types of fish, prepared raw or in ceviche form, are piled onto a toasted tortilla and topped off with avocado.īut Los Cabos isn’t just for seafood lovers. Wrapped in a warm flour tortilla typical of the cooking along Mexico’s northern border, the white fish is lightly battered and breaded, doused in lime, and topped with red cabbage. The item most emblematic of casual, fished-this-morning Baja cuisine is the signature fish taco that was once - but no longer - made from shark meat. Though it’s the country’s fine dining scene that garners most of the international attention, thanks to star chefs, like Enrique Olvera of Mexico City’s Pujol, who are working some of the most innovative menus in all of Mexico, it’s the meals that don’t require silverware that capture the region’s essence. Not surprisingly, some of the best seafood anywhere can be found in and around Cabo, and visitors would be remiss to not enjoy the elegant chocolate clams, meaty lobsters, and smoked marlin the peninsula is known for. Olvera’s culinary team offers a four-course tasting menu for $55, which is very reasonably priced, but we opted for an a la carte celebration.There’s so much more to Cabo San Lucas’s food scene than buckets of margaritas with melted ice and all-you-can-eat buffets housed in identical resorts. Manta ray dive- Dive with giant mantas and sealions in La Reina close to La Paz. The name manta refers to manta rays, which swim in nearby waters, and to the Spanish word for canvas, symbolizing creative freedom. We sat at a wood-rimmed white table, immediately ordered a cocktail, our highway anxiety disappeared, and we managed to enjoy our standout dinner. The glass-fronted restaurant overlooks Cabo’s rock formations and a palm-lined, illuminated beach. Somehow, despite my questionable planning, we scaled repeated mountain passes and coasted into a gas station below the final incline, coasting to the pump on fumes.īy the time we reached The Cape, an ultra-modern Thompson property located past a guard gate at the end of a cul-de-sac, I had a sheepish look and was grateful I didn’t submarine my wife’s landmark birthday. I was hoping our dinner would be memorable, but the experience soon centered on a white-knuckle drive through the pitch-black night. Three small problems: I forgot to fill up our rental car’s gas tank, we had no cell phone reception, and I spoke minimal Spanish, which would pose a real challenge if we ran out of gas. ![]() ![]() We’d driven that route before and expected a relaxing 43-mile drive through the mountains. It was a straight shot on newly completed Highway 19 from Rancho Pescadero to Cabo San Lucas for my wife’s 40th birthday celebration at Manta, the modern Mexican restaurant with Japanese and Peruvian flourishes from vaunted chef Enrique Olvera.
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