At only 24 years old he opened the famed restaurant Pujol. At the age of nineteen he enrolled in the Culinary Institute of America in Hyde Park, New York. An intimate private dining room with a fireplace seats 20 guests and an expansive outdoor terrace offers ocean-side dining.Įnrique grew up on Queretaro, northwest of Mexico City, and loved cooking from childhood. The main dining room boasts a mixture of natural elements, including wood, dark stone, and leather. The restaurant features an exhibition kitchen and a menu that celebrates Pacific Rim flavors and techniques large hand-carved wooden doors at its entrance open to a seductively lit corridor and wine wall. Located on a stretch of white sand, along the surfers’ paradise known as Monuments Beach in Cabo San Lucas, The Cape’s Manta is a 114-seat restaurant with offering unobstructed views of the Arch of Cabo and the Sea of Cortez. While the cuisine will certainly have a distinct sense of place-Cabo is a destination I personally love and frequent with my family-we’ll also bring a sense of discovery to the table, something new for the diner to explore.” “Think house-made tortillas, fresh locally sourced seafood, craft beer brewed right here in Baja. “My menus will mirror the feel of The Cape, a mix of modern elements with casual Baja style,” says Olvera. This is an exciting time for Chef Olvera, who was recently acknowledged in the “Best New Restaurant” category by the prestigious James Beard Foundation for his New York restaurant, Cosme. He’s been hailed as a culinary innovator with a deft hand for forward-thinking Mexican cuisine and will bring his trailblazing culinary approach to the resort’s 114-seat restaurant, while additionally developing signature dishes for its multiple dining and lounge concepts. Chef Olvera is best known as the owner and chef of Pujol, one of San Pellegrino’s “World’s Best Restaurants”. Perhaps their most exciting announcement is that the culinary charge of their restaurant, Manta, will be led by celebrated chef Enrique Olvera. She lives in Mexico City with her dog, Claudio.This summer, Thompson Hotels has opened its newest luxury property, The Cape, a Thompson Hotel, right here in Cabo San Lucas. 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. 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.
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