Chocolate clam ceviche at a rustic locals joint, cochinita pibil tacos for the morning surf crowd, mushroom ramen at Enrique Olvera’s secluded stunner, and more of Cabo’s best meals
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. Not surprisingly, some of the best seafood anywhere can be found in and around Cabo, and visitors would be remiss not to enjoy the elegant chocolate clams, meaty lobsters, and smoked marlin the peninsula is known for.
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. 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. 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. 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.
But Los Cabos isn’t just for seafood lovers. In fact, thanks to the area’s Mediterranean climate that makes it ideal for growing beautiful produce, Baja is a vegetarian’s paradise. Restaurants across the peninsula are creating colorful menus that take advantage of farm-to-table principles, often sourcing ingredients for artisanal pizzas, tostadas, and homemade ice cream from on-site vegetable gardens. The cucumbers here are so crisp, the tomatoes so juicy, the strawberries so huge, only the seafood can outshine them.
Nili Blanck is a Mexican American writer whose work has appeared in GARAGE, Remezcla, and T Magazine. She lives in Mexico City with her dog, Claudio.
from Eater - All https://ift.tt/uVeR49F
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