What started as a mango farm on 25 acres in the heart of San Jose farm land, Acre has evolved into a restaurant, bar, hotel and events center. Upon arrival the walk to the restaurant is through lush vegetation and canopies of palms, mangos and centuries old Cardon cactus.
The modern concrete design of the place blends wonderfully with the farm to table restaurant. We dined on their brunch menu at the bar area. We were greeted by the mascot Burrito, a recent rescued Burro who thinks he is a puppy.
Oakley was not too sure about that description and kept a watchful eye. The open kitchen gives diners a show. These chefs are blessed with freshly grown ingredients and utilize a wood fired bbq.
Edith's is a vivid combination of the Cuisine of Baja California with a Guerreran flair, featuring a regional fusion of steaks and seafood with local ingredients.
A loving, privileged view of Medano Beach and the world famous arch of Cabo San Lucas, candle lights and palapas set the atmosphere for an unforgettable culinary experience.
Prime cuts of utmost quality imported beef and freshly-caught local fish and lobster, chicken breast, Caesar salad, chile poblano and hand-made tortillas are just a few expressions of the culinary celebration of life in Baja.
Wow this place is huge and has multiple dining areas and a roof top deck. Smart move since Edith's is often overbooked.
We started the evening with traditional Don Julio margaritas and mango margaritas. The waiter brought over some aged steaks and fresh seafood and described the various preparations. After placing our orders the chef started our meal with a tasty complimentary appetizer then we enjoyed the guacamole and fresh salsa.
Next up was some excellent fish ball soup and shrimp chowder in a bread bowl. Yummy! After a nice song and a private tour of the kitchen, we were ready for the main courses. We decided to share the blackened tuna steak and the delicious coconut shrimp served in a coconut with mashed potatoes. The portions were generous and the service excellent.
We paired the meal with a sauvignon blanc from Valle de Guadalupe. Oakley especially enjoyed the tuna. After such a great meal we were serenaded by the mariachis then finished it up with Mexican coffee. An appropriate ending to an excellent evening.
This seaside restaurant sits right on the water, one of the restaurant choices at the new Solaz Los Cabos resort in the corridor. It's only a short drive from Cabo along the beautiful highway 1 to Solaz.
We arrived before sunset to take advantage of their seaside bar, ordered a couple of margaritas and watched the horses head down the beach.
The new Solaz Los Cabos is a contemporary wonder and a welcome addition to the luxury resort category.
On the rocky cliffs overlooking the southern tip of the Baja sits the majestic El Farallon restaurant. After driving through a 1000 foot private tunnel you enter the world of The Resort at Pedregal.
Executive chef Gustavo Pinet sources only the freshest local seafood catch and displays it over shaved ice.
Guests select their catch and pay by the kilo after consulting with their expert waiters on the various species of seafood. No better place for a romantic oceanside dinner.
Now offering a champagne terrace bar.
For over 20 years chef Masayuki Niikura has been blowing the minds of sushi lovers in Cabo. If you have have ever eaten at Nobu, then you will no doubt love his creative menu.
With 75% of his ingredients being imported from Japan, you can't find better quality Japanese food anywhere in North or South America.
From the delightful lobster roll to everyone's favorite tune tostada, Nick and his service first team will leave you more than satisfied. Located just off the Marina in the heart of Cabo and now with a second location in San Jose at the Tiendas Palmilla.
One of the most breathtaking destinations in all of Los Cabos Mexico is found at Sunset Da Mona Lisa. With an eastern position on the Bay of Cabo San Lucas, the award winning Italian dining has breathtaking direct view of the famous Arch.
The place to enjoy sophisticated yet delicate European cuisine. The new Taittinger Terrace addition brings fresh oysters and Champagne to new heights. Called one of the "5 coolest restaurants in the world" by Int'l New York Times.
Outdoor multi-tiered dining levels offer romantic settings at every table. Upstairs is another restaurant, Sunset Point which offers casual dining with pizzas, salads, lasagne and eggplant parmesana with full bar. A dramatic place to watch Sunsets as well.
Insider tip - bring a wrap or jacket on breezy days and don't forget to arrive before sundown. One of the top spots for weddings and sunset views.
Great experience when food and service is consistent.
Beautiful ocean views and one of the best in elegant dining is offered at Pitahayas. A place for luxury, ambience and exquisite cuisine. Chef Volker Romeiker specializes in Asia-Pacific fusion called "Pacific Rim".
Located just 8 miles from downtown Cabo in the Cabo Del Sol development and within the Sheraton Hacienda Del Mar. Arrive early and enjoy the custom crafted cocktails while the sunset colors deepen. Stay late and enjoy the great desserts.
Seared is the latest addition to the culinary skills of chef Jean-Georges Vongerichten and One & Only Palmilla. They present the finest steaks and freshest seafood along with the most comprehensive list of wines from Mexico.
From grade A5-Wagyu beef and Kobe beef to succulent steaks and tenderloins, 15 different cuts of meat of the highest quality are prepared according to precise standards, which competes with restaurants of the world's most recognized grills. The menu also takes full advantage of the sea, with lobsters, delicious seafood and hamachi sashimi.
Seaside at the One and Only Palmilla in SJD is the beautifully designed Aqua. Perfect for indoor or outdoor dining. Moroccan born chef Larbi has traveled throughout Mexico to bring you authentic, seasonally driven specialties.
Ceviche made to order right at your table is a specialty along with the constantly refreshed daily catch.
Under the stars or under a huge palapa directly on the cliffs edge overlooking the Sea of Cortez is the signature dining experience Cocina Del Mar at Esperanza Resort.
The restaurant's menu is inspired by the vast culinary tradition of Mexico and each dish is prepared with the freshest local produce.
In an elegant and relaxed atmosphere, guests can enjoy typical Mexican decorative touches and a fabulous view of the main pool of the resort and the crystal Sea of Cortez.
Under the command of Executive Chef Fabrice Guisset and Executive Sous Chef Gustavo Pinet, members of the kitchen staff designed a menu with family recipes that have been passed down from generation to generation.
An extensive wine list is offered from Mexico along with fine wines from France, Italy and Spain as well as Australia, New Zealand and South America.
The intimate and exclusive atmosphere of La Cava makes it the perfect place for dinners or private parties, where guests can enjoy a culinary feast surrounded by the best wines.
The Executive Chef will design a customized menu according to the preferences of each guest with wines paired by their expert Sommelier.
Dinners at La Cava require prior reservation and can accommodate up to 14 people. Available from Sunday to Thursday.
La Cava also presents the "Table Gourmet" with a five-course tasting menu with the incomparable flavors of Mexico and paired with the best Mexican wines of the world. The menu changes according to the products available in each season. Available Friday and Saturday, up to 14 people.
Flora's Farm is a world unto itself. What started off as a 25 acre organic farm has turned into one of the most sought after experiences in Mexico. Flora's Field Kitchen is the nucleus of this vision. Serving breakfast, lunch and dinner in the middle of the garden makes the farm to table concept extra fast and fresh.
The day begins very early as the staff begin baking the breads, harvesting the crops and preparing the menu for the days guests, the various private events and high society weddings that may occur on any given day.
The experience gives you the feeling of wellness and balance that is incorporated into their menu and way of life. It is actually a simple formula, combining hand made food using farm fresh ingredients.
What they have accomplished on this 25 acres is amazing, every corner has been utilized yet feels open and not cramped.
All meats served at Flora's Field Kitchen come from their nearby 150-acre ranch where animals are humanely raised on diets that do not include hormones or antibiotics.
You can purchase a fractional of the mind blowing hay-bale cottages which encircle the edges of the property. Owners have access to the fields, private pools and privileges to the grounds and spa. Our tour of the grounds was inspirational.
The vibe of the place is tangible. There are the little things like their own home-made ice cream you must try for starters. Just being there you are at once transported and relaxed, growing thirsty for their signature juices. So we headed back to the Bar to order a round and start thinking about our lunch. But first how about two of the best cocktails? I ordered the smoky Mezcal Margarita and Sandra tried the Cilantro Gin and Tonic.
Soon after we were greeted by the chef who prepared an amazing colorful first course of raw, pickled and braised vegetable platter. Even the flowers that lended vivid contrast to the dish were edible. The sauces and flavors were intense and the portion generous. The chef brought us another signature vegetarian plate, this round being a couscous hummus platter with the freshest greens. We loved the lunch and plan another return for dinner when they feature local singers and songwriters.
Recently added are several high quality retail shops with gifts, colorful bags, resort fashion, beautiful jewelry and a body shop and coffee cafe.
Great place to "See and Be Seen", for mixology cocktails and wine, great food, atmosphere and casual live music. The Bahia Hotel's signature restaurant, Bar Esquina, is a favorite open aired Los Cabos gathering spot for locals and tourists.
It's known for its vibrant atmosphere, delicious menu, live music, and excellent location. The menu blends Mediterranean cuisine with Mexican influences, and chef Rogelio and his team work with fresh, high-quality ingredients in order to let their flavors shine.
Bar Esquina is proud to use organic ingredients from local farms, USDA´s Choice and Prime meats, as well as fresh seafood from the Pacific and Sea of Cortez. Favorite dishes include the tuna tartar and mesquite grilled filet. Our menu is constantly evolving based on the season.
Bar Esquina guests can sit at the white marble bar in a very social atmosphere, alfresco on the terrace, or at the chef's table, watching the chef and his team working in the exhibition kitchen.
8:00 a.m. to 8:30 p.m. and Sundays from 9:00 to 2:30 p.m.
Benito Molina Dubost was born in Mexico City in 1968. He graduated from the New England Culinary Institute (NECI), where he met his mentor, Maitre Cuisinier de France Michel LeBorgne, who sent him to French Brittany to learn techniques for handling of the fruits of the sea to the classic use of the region.
After returning to the American continent, Molina works as head of departure in the wood oven in the kitchen of Olives, chef Todd English's restaurant, where it is steeped in its Mediterranean style. Later, the Mexican winemaker Hugo D'Acosta would hire him as head chef for the La Embotelladora Vieja restaurant in Ensenada, where at the same time, he would meet chef Solange Muris.
Three years later, Benito and Solange would open their own restaurant called Manzanilla, currently listed as one of the best restaurants in Mexico and the world.
The legendary Buzzards has been feeding the adventurous east cape visitors for many years. The relaxed garden setting is palapa shaded and exudes a cool mellow feeling that is totally east cape.
Carlos greets us with a huge smile and a excellent Don Julio Margarita. Oakley orders water from the bar and we mull over the menu.
While we wait for our food we loo over their gift shop and say hello to the chefs in the kitchen. They offer daily specials and feature fresh seafood. I can't help but order their famous fresh hamburger.
Sandra goes for the veggie mulcajete. The grounds are tropical and right next to the beach. They have a few casitas to rent. The bar is well stocked and the staff are like family.
Buzzards Bar & Grill La Laguna East Cape. This video review of Buzzards was brought to you by Cabos Finest your insiders guide to Los Cabos.
Open daily noon to 11pm.
Everyone that loves Italian food must discover the wonderful flavors of Salvatore's. It is so popular that we recommend a reservation and even then it is commonly booked up. Tim Galluzzo the happy owner has added a second restaurant Salvatore's G.
This has the same wonderful menu plus he's added delicious steaks and soon to open a wood burning pizza oven. We just love the ambiance of this place with its long bar, comfortable seating and large screen TV's plus it has tons of space indoors with AC and outdoor dining options.
So you have the same great Salvatore's menu with a sports bar and steakhouse with AC. We locals just love having this option especially during the warm summer months.
That are currently remodeling the back patio adding another bar and a wood burning pizza oven. They offer nightly specials and can handle special events and provide catering.
Covered patio and indoor AC dining.
This is one of our favorite choices just off the main drag in CSL. Enrique is a dedicated owner chef with a passion that has brought his amazing talent and first class service to his entire staff. From the moment you walk in, to the last bite of dessert, you will be impressed!
Their 3 course $10 lunch special is one of the best bargains in town. His French/ Mediterranean menu will satisfy the most worldly of palettes. A good wine selection and full bar add to the experience.
You can tell a lot about a place by the attitude of the staff. The attention to details and the masterful presentations combined with the most reasonable prices. This is why so many people consider this delightful little place to be the finest that Cabo has to offer.
Ignacio Zaragoza 319, Ildefonso Green, 23470 Cabo San Lucas, B.C.S.
One of our top 3 favorite restaurants in Cabo! New to our list and new to Cabo is the locals favorite El Peregrino. Martin Jr and his sister Gaby are bringing their A game to this off the beaten path spot.
We can't help but order the Asian Tuna Tartar every visit. The daily specials are so delicious and affordable that you can afford another round of the fabulous margaritas.
Fresh seafood, chicken, ribs and tasty steaks in a cool atmosphere three blocks from the strip. Once you discover El Peregrino you will return repeatedly for more.
Locals tip - order the Pulpo (Octopus) and make sure to get the special 2 for 1 margaritas for just $5.
Traditional, authentic Mexican cuisine in covered open-air hacienda style design restaurant. Colorful and eclectic by nature with a great assortment of arts and crafts boutique.
Now with a second location in the historic district of San Jose Del Cabo. The original Mi Casa, located across from the town park in Cabo is a massive, sprawling affair with many levels and layers.
The margaritas are big and the menu long. They can easily accommodate both a romantic dinner for two or large group celebrations. Balloon creations delight families.
Open daily from 11am - 3 pm for lunch and 6 pm - 10 pm for dinner.
We love this Italian restaurant so much that we are reluctant to recommend them. Better get a reservation early and choose the 6pm or 8pm seating. The 'family style' portions are huge and the prices are great.
Daily specials offered in addition to the amazing menu selections. Court yard and upstairs palapa open-air dining. Insider note - be ready to take home the massive leftovers or order light and share. Heavy on the garlic and light on the wallet.
Water Taxi service to the marina and Valet parking!
Before Cabo was the 'in' place in Baja, the Office began as an open aired palapa shaded ultra small restaurant with great salsas. Today it is the most famous beach restaurant in Los Cabos.
We especially love the breakfast menu and the exceptional service. And yes, the various salsas are still authentic and very best in town.
Insider tip - keep five receipts and get free t-shirt or hat. I have dozens of each, so I guess I'm a fan. You won't leave disappointed.
Complimentary parking with ticket validation.
A long time favorite of the captains and locals, Baja Cantina is located right on the Cabo marina in the Tesoro Resort area. Fresh Mexican and American dishes, seafood, meats, pizzas and more prepared many ways in a great festive atmosphere.
Bring in your catch and they will do the rest. The menu offers a wide range appetizers, imported USDA aged beef, fresh seafood and a variety of chicken dishes. Variety enough to entice even the most seasoned diner.
A great place to enjoy your sports, cocktails, mega yachts and the lively marina crowd for both tourists and locals alike.
Dress up in your Sunday best or your comfy shorts and there will always be a spot for you in the open aired palapa covered dining room or at the spacious bar area. TVs located though out the restaurant for you to relax and enjoy your favorite game and sporting events.
A sister restaurant to Puerta Vieja, enjoy an open aired palapa setting pool side looking over the Sea of Cortez. Popular for couples, families or group occasions.
Additional covered seating on lower patio with old wooden bar perfect for any occasion. Great traditional Mexican food with seafood and lobster specials at good prices. Love their red salsa! Always great service and consistent food quality.
The world famous Margarita has an illustrious and disputed history dating back to the late 1930's during the dreaded Prohibition.
Cocktail historians claim is was merely the cocktail called 'daisy' that was made with orange liqueur, lime juice and Brandy. When brandy became scarce certain hero's were known to drop below the border in search of a perfect stiff Daisy that had tequila replacing the hard to acquire brandy.
Others say the inventor was Dallas socialite Margarita Sames, when she concocted the drink for her guests at her Acapulco vacation home in 1948. However, Jose Cuervo was already running ad campaigns for the margarita three years earlier with the slogan, "Margarita: It's more than a girl's name.
In any event we are delighted to know and love this most excellent elixir, this sayer of desert truths and the gods gift from the sacred blue agave. Let us now watch as we make the perfect stiff Margarita.
First step take Jose Cuervo mix and violently shake it for 5 minutes, then toss it in the trash along with that bottle of Cuervo Gold. We are striving for the classic style Margarita not a mango marg nor a frozen strawberry variety.
Step two- Use a decent Reposado Tequila that is 100% blue agave. Today we are using Don Julio Reposado and we make them fuerte or strong in order to enjoy the delicious taste of this fine tequila. Typically two ounces to one Cointreau mixed together in a metal shaker. Fill the shaker with high quality ice then the tequila and Cointreau.
Step Three-Squeeze fresh lime approximately one ounce and add to the mix. Note-Never use lime juice from a bottle, ever, nunca, nada like never! And please do not pretend that a pre-made mix is a Margarita.
Step Four- Take pre-chilled glasses of choice out of the freezer use the lime to wet half the glass and salt it lightly on the OUTSIDE of the rim. You don't want too much salt effecting the blend. A quality sea salt is preferred. Add ice to the glasses.
Step Five- shake the mix in the shaker for 15 seconds of until bottom of shaker ices up. Strain mix into ice filled glasses and add your slice of lime.
The well loved Bloody Mary has a rich history and has been used by every true party lover as the perfect hangover cure for decades.
Most North Americans partake this lovely mix in the morning or at brunch or after they eventually roll out of bed. Like the margarita the Bloody Mary has a conflicting history and many alleged inventors.
The name is typically associated with the murderous Queen Mary due to her attempts to re-establish the ultra serious Catholic religion. Others say it was named after Mary the waitress at the 'Bucket of Blood' in Chicago in 1920. Still others lay claim it was named after America's sweetheart Mary Pickford a Hollywood actress during the silent era.
The most recited origin comes from Harry's New York Bar in Paris in 1921 that was a popular hangout during the impressionist period. The original recipe was simply tomato juice and vodka invented by Fernand Petiot. He later moved to New York City tending bar at the St Regis where he added lemon juice, salt rim and Tabasco sauce to spice it up.
Another claim lay with Club 21 in 1930 in New York City by a bartender named Henry Zbikiewicz. Who spiced up the basic tomato juice vodka with salt, lemon juice, Worcestershire, Tabasco and horseradish to give it a kick. Whether you call it a bloody, a Cesar, red snapper, ruddy Mary or the Mexican version the Michelada Roja.
Just know the Virgin Mary won't fix your pounding headache since you need alcohol to help shake the snake that bit you and relieve the hangover with hair of the dog.
In any event we pay homage to this red deviled elixir, this supplier of dry tongue relief, this savior of black out behavior and the perfect pairing to breakfast early or late. Let us now show you how to make our version of the ever popular Spicy Bloody Mary.
Step one assemble all your ingredients and set aside. Mix in a metal shaker your spices first- three shakes celery salt, two dashes cayenne pepper, three squirts of Tabasco, a layer of Worcestershire sauce, 1/2 teaspoon of good sharp horseradish then teaspoon lime and teaspoon lemon.
Next Step add your Tomato juice and Vodka or Tequila Blanco. Today we are using premium Tito's vodka and home made tomato juice three parts vodka to six parts juice.
Add your ice and start shaking. Pour into pre-chilled highball glasses with half rimmed salt and cayenne mix. Then garnish with a celery stick. Or go crazy and garnish it with sliders, seafood, the whole garden or even chicken wings! Drink and enjoy.
Now your fuzzy memory of last nights Margaritas melt away and is replaced with the comforting warmth of a well prepared Spicy Bloody Mary. This Video was made for you by CabosFinest your insider's guide to Los Cabos.