So trust us: there’s no need to worry about getting enough turkey, stuffing and pumpkin pie in Los Cabos this year. Many of the local restaurants popular with tourists will be whipping up multi-course menus with all the familiar favorites. The difference is, unlike dinner at grandma’s house, there may be a mixologist, sommelier or master tequilier on hand to offer pairing suggestions.

With that in mind, here are a few of our favorite Thanksgiving dinner options in Los Cabos for 2022. NOTE: Thanksgiving dinner reservations are highly recommended for all of these restaurants.

Solomon’s Landing – $35 per person

Solomon’s Landing is a long-time fixture on the Cabo San Lucas marina boardwalk, thanks to the congenial waterfront atmosphere and New Orleans trained chef Brian Solomon’s facility with the fresh and abundant local seafood. But popular as this restaurant is, rarely is it busier than Thanksgiving evening, when crowds spill out in front of the restaurant waiting for a table to open up. This year, Solomon’s is serving up a four-course Thanksgiving menu priced at $35 for adults, $20 for children aged 11 and under. The main course is juicy turkey and gravy, with stuffing, sautéed green beans with slivers of almond, cranberry sauce and homemade candied yams. Preceding the feast are soup (clam chowder in a bread bowl or house salad and garlic bread with parmesan cheese; following is a choice of pumpkin pie or apple pie a la mode. Early birds in the 4 to 6 p.m. window get 10% off and a free glass of wine.

Solomon’s Landing, Cabo San Lucas Marina (behind Tesoro Los Cabos),  Cabo San Lucas, Solomon’s Landing  (624) 219-3228.

Salvatore G’s Italian Restaurant – $39 per person

During its 18-year history in Cabo San Lucas, Salvatore G’s (formerly known as Salvatore’s) has become famous for three things:  great Italian food, huge portions, and terrific service. All except the Italian food will be featured in their annual Thanksgiving feast, which costs $39  per person in 2022 – up from previous years, but still reasonable given the enormous portions. They don’t mind if couples share a single entrée either. The holiday menu this year includes turkey (white and dark meat), stuffing, mashed potatoes, gravy, cranberry sauce and pumpkin pie, as well as a starter of their popular Mista salad (mixed greens, Roma tomatoes and red onions topped with parmigiano cheese in a balsamic vinaigrette), plus bread and olive oil/balsamic vinegar, of course. 

For a drink before dinner, stop across the street at Fenway Bar, a unique sports bar concept whose décor and accents all pay tribute to the history of the Boston Red Sox. NFL games are always shown as well, though, so this is a great pit stop to check up on all the Thanksgiving day games.

Salvatore G’s, Calle Emiliano Zapata, Col. Centro, Cabo San Lucas, Salvatore G’s Italian Restaurant (624) 105-1044.

Taba BBQ – Group Pricing at $260 for 8 ppl; or $480 for 16

Los Cabos has had a few good BBQ restaurants over the years, but most have come and gone. Let’s hope Taba sticks around, both for their delicious downhome Texas style offerings, and their exceptional Thanksgiving feasts. Unlike others on this list, Taba doesn’t charge by the person, but instead offers pricing for group sizes (6 – 8, people, 12 – 16 people, or more). So if you want to pick enough food to feed a family or friends at your residence or rental, this is a great option … as is dining in, of course.

This year’s holiday menu not only features smoked turkey, but mashed potatoes and gravy, cranberry bourbon BBQ sauce, and macaroni and cheese, among other mouthwatering sides.

Taba BBQ, 5 de Mayo 109, Col. Ildefonso Green, Cabo San Lucas, Taba BBQ  (624) 123-9025.

SEARED at One&Only Palmilla – $120 per person

Some people like a downhome Thanksgiving. Others prefer a more upscale celebration. If you’re in the latter camp, why not head for what has been one of the best resorts in México for over 50 years? Palmilla was the first resort ever built in Los Cabos, dating back to the 1950s and founder Rod Rodriguez, and continues to lead the way in luxury under the One&Only imprimatur. 

Onsite steakhouse SEARED is presented by celebrity chef Jean-Georges Vongerichten, and is one of the area’s destination dining stops for prime steak and fine wines. Thanksgiving at SEARED features four courses and the finest local and seasonal ingredients. Call for reservations or more specific info regarding the prix fixe holiday menu selections. À la carte options are also available.

SEARED at One&Only Palmilla, Carretera Transpeninsular, San José del Cabo, SEARED  (624) 146-7000.

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Saludos from Co-Founders…

Chris Sands – Writer  and Michael Mattos

The post Turkey Time – Where to Enjoy Thanksgiving in Cabo in 2022 appeared first on CaboViVO.

“We are delighted to be curating Esperanzarte again this year in collaboration with a handful of Mexico’s best artists,” says Marc Rodriguez, general manager, Esperanza, Auberge Resorts Collection. “From workshops to guided tours, the robust programming is perfect for guests with varying levels of expertise and interest in art. It displays our commitment to providing guests with distinctive and authentically-local experiences.”

Pieces from this iteration of Esperanzarte spotlight both budding and established artists at the creative forefront coming from across Mexico, Latin America, and around the world to present the property with a selection of their curated work. Participants include the likes of Emilio Chapela, Plinio Avila, Edgar Olraineta, Quirarte + Ornelas, Ivan Krassoievitch, Carlos Amorales, Nestor Jiménez, Sebastián Romo, Mauricio Limón, Elsa Louise Manceux, and Michael Conrads. Entry to the festival is $120 USD per ticket and includes light bites and cocktails from Esperanza’s poolside eatery, Las Estrellas, and other local restaurants spotlighting traditional Mexican street food.

The festival will kick off with an exclusive Exhibition Preview with the Artists, during which guests can walk the pieces found throughout the property and have the first opportunity to purchase the featured artworks. Additional experiences include a unique Art + Wine Pairing guided by Mexican curator and winemaker Sofia Mariscal, an Artful Yoga + Meditation session with the interactive performer and artist Tony Orrico, and a kid’s painting class led by Mexico City-born illustrator and sculptor Sandra Slim. The weekend will culminate with Tony Orrico’s signature choreographed, full-body drawing performance, accompanied by live music, which will scintillate and drive creative energy to the crowd.

“At Esperanzarte, all guests can honor the finest artistry in both the Baja region and beyond,” says Regina Pozo, experience curator, Esperanza, Auberge Resorts Collection. “This unique art celebration highlights Esperanza’s international influence, luxury presence, and local connection as inspired by Auberge Resorts Collection’s unwavering attention to the guest experience and dedication to inspirational locations.”

Esperanzarte’s memorable events are designed to inspire guests to unleash their own creativity and discover something novel. The resort’s world-class spa, six restaurants, robust experiences and adventures program, unparalleled service, and unobstructed ocean views serve as the perfect backdrop for this annual celebration of the destination.

For more information, please visit Esperanzarte.  

Want your business featured in our directory and promoted by CaboViVO, please be sure to contact us here, thanks…

Saludos from Co-Founders…

Chris Sands – Writer  and Michael Mattos

The post Esperanza Los Cabos Spotlights Top Local and International Artists This Month As Esperanzarte Returns appeared first on CaboViVO.

Guaycura Boutique Hotel beach club & spa announced that its quintessential culinary event, the BajaMed Festival, will return for its 4th edition this November 26th, providing visitors to Todos Santos a weekend of mixology, Baja California wines, dinner pairings and live music in the lush grounds of its El Mirador Ocean View Restaurant.

The BajaMed festival will feature the dishes by celebrated Baja chef Miguel Ángel Guerrero, who will partner with Guaycura Executive Chef, Ernesto Torres, and guest chef Martin Gonzales. The lattter will give a touch of Italy to the menu, which aims to delight patrons‘ senses, and celebrate the culture and flavors of the Baja California peninsula.

Baja Med is a term coined by Chef Miguel Ángel Guerrero, and one based on similarities in weather and terrain between the Baja California peninsula and the Mediterranean region. The cuisine the chef invented fuses Mexican and Mediterranean ingredients and techniques to create a cuisine that is unique to Baja California.

The cuisine features fresh produce from that state. This includes fresh seafood from the Sea of Cortés such as the famed chocolatas clams or blue tuna from the port of Ensenada, olives and wines from the Guadalupe Valley, dates from San Ignacio and tomatoes and strawberries from the San Quintin Valley. Additional ingredients include red lobster, manta rays, sea cucumbers and salicornia, a succulent that grows in sand dunes.

Patrons of the festival will enjoy one of the most spectacular restaurants in Todos Santos: El Mirador. Located 2 miles from the town’s historical center – and feet away from the Tropic of Cancer – the spectacular location boasts amazing sunsets. Not only that, guests may even spot whales and manta rays swimming just off the coast.

Those staying at the Guaycura Boutique Hotel Beach Club & Spa can also enjoy the property’s other culinary offerings: including Sky Lounge Bar and El Faro Beach Club & Spa. Perfect for a Sunday recovery, the beach club features an infinity pool with a zero-carbon footprint, a poolside seafood grill and bar, and health, wellness and relaxation spa treatments. Anchored by a fully functioning lighthouse and surrounded by the pristine beaches of the Punta Lobos coast, it is an ideal place to spend a relaxing day in the sun.

Guaycura Boutique Hotel Beach Club & Spa, a welcoming retreat in the heart of the Pueblo Magico (“Magical Town”) of Todos Santos, is easily accessible by air and ground transportation, as it is located just 50 minutes’ drive from the Los Cabos airport and 30 minutes away from the airport in La Paz.

Taking its name from the indigenous people who once roamed what is now the Mexican state of Baja California Sur, Guaycura welcomes guests in the historically rich town of Todos Santos. Housed in a 19th century red-brick building recognized by Mexico’s National Institute of Anthropology and History as a historic and artistic structure, the property offers 14 comfortable and spacious rooms that feature authentic Mexican decor, as well as world-class amenities.

Want your business featured in our directory and promoted by CaboViVO, please be sure to contact us here, thanks…

Saludos from Co-Founders…

Chris Sands – Writer  and Michael Mattos

The post BajaMed Culinary Fest Returns to Todos Santos This November appeared first on CaboViVO.

Yes, you heard that right: The humble taco has its own holiday. Of course, given its worldwide popularity, every day is a good day for a taco.

A recent Harris Poll asked people which food they would want to eat for the rest of their lives. Tacos made it into the Top 5 (No. 4, after pizza, steak, and burgers, but before pasta).

By popular demand, Pueblo Bonito Resorts prepare and serve tacos throughout the year. But to mark the celebration, the resorts’ culinary teams are fine-tuning their recipes.

The unofficial national dish of Mexico, tacos take their name from the country’s silver mines, which in the 18thcentury wrapped gunpowder in paper and inserted that “taco” into rocks for blasting. Tacos are still a blast today: Thin, griddle-baked tortillas, of flour or corn, are topped with fillings, folded, and eaten by hand. 

A taco is pretty much anything eaten on a soft tortilla. But Los Cabos is credited with perfecting one of Mexico’s greatest contributions to the culinary world: tacos de pescado, or fish tacos. Other creative versions, such as shrimp, beef, chicken, pork, and vegan tacos are available of course. But in Cabo, the fish taco reigns supreme. Shrimp is a solid second.

A proper fish or shrimp taco is filled with fried or grilled pieces of fish or shrimp, vegetables such as shredded cabbage, chopped onion, chopped tomatoes, and a variety of toppings. A dash of hot sauce is optional.

Celebrate National Taco Day any day with one or all of these three recipes created by the culinary team at Pueblo Bonito Resorts:

Baja Shrimp Tacos (from Peninsula Restaurant)

Ingredients:

-2/4 cup sparkling water

-2 eggs

-1/2 tsp wheat flour

-2 tsp onion salt

-2 tbsp ground chipotle chili

-1/2 tsp ground black pepper

-1/4 cup cornstarch

-12 large shrimp, cleaned and peeled

-1/4 cup corn oil for frying

-2 cups red cabbage (washed and julienned)

-2 cups green cabbage (washed and julienned)

-1/4 cup mayonnaise

-1 cup sour cream

-6 warm flour tortillas

-1 cup cherry tomatoes, quartered

-2 fresh cilantro (washed and finely chopped)

-1/4 onion, chop into small cubes

-1 lime

-Salt

Preparation:

1. Coleslaw: mix the red and green cabbage with the mayonnaise and sour cream. Refrigerate for 15 minutes.
2. Shrimp batter: Sift together the flour, the onion salt, chipotle and pepper. In a separate bowl, mix together the eggs and sparkling water, then add the dry ingredients and mix until thoroughly incorporated. Refrigerate for 5 minutes.
3. Shrimp: Dip the shrimp into the cornstarch and let excess drip off, then coat the shrimp with the previously prepared mixture. Heat the oil and fry the shrimp until lightly golden. Place them on several paper towels to absorb excess oil.
4. Tacos: Place two shrimp in each tortilla and top with coleslaw, cherry tomatoes, cilantro, and onion. Finish with fresh juice squeezed from a lime wedge. Salt to taste, if needed.

Rib Eye Taco (from Quivira Steakhouse)

With cheese crust, grilled shrimp, and pineapple and jalapeño mignonette sauce

Taco ingredients:

-220 gr USDA prime rib eye                                 

-50 gr shredded Monterey Jack cheese                         

-3 corn tortillas

-3 jumbo shrimp

-1 avocado                                              

-20 gr finely chopped cilantro     

-15 gr julienned onion                                  

Mignonette ingredients:

-200 gr pineapple                                            

-50 gr jalapeño                                              

-30 gr red onion                                            

-30 ml apple vinegar                                      

-100 ml olive oil                                   

-Salt

-Black pepper

Mignonette preparation:

1. Dice the pineapple and red onion into small cubes.
2. Dice jalapeño into small cubes after first removing the pith and seeds.
3. Mix pineapple, onion, and jalapeño in a bowl, then add the apple vinegar and olive oil. Season to taste and set aside.

Taco preparation:

1. Rub the rib eye with olive oil and salt and pepper to taste. Cook steak on the grill to desired doneness, then remove from heat and let rest for 5 minutes. Slice into small strips.
2. Clean and butterfly the shrimp. Add olive oil, salt, and pepper to taste, then grill for 6 minutes (or until thoroughly cooked).
3. Heat the tortillas in a pan or on a griddle. Add Monterrey Jack cheese and flip. Let the cheese brown, making a cheese crust.
4. Opposite the side with the cheese crust, add a few pieces of sliced rib eye and 1 shrimp to each taco.
5. Add some onion, cilantro and a few slices of avocado.
6. Add mignonette to taste.

Tacos de zetas al ajillo (from LaFrida Restaurant)

Chickpea and poblano hummus ingredients:

-200 gr cooked chickpeas

-100 gr toasted sesame

-10 gr ground cumin

-5 gr salt

-200 ml toasted sesame oil

-200 gr poached poblabo pepper

-Kosher salt and black pepper

Zetas al ajillo (garlic mushrooms) ingredients:

-500 gr mushrooms

-100 gr julienned guajillo chile 

-60 gr butter

-60 ml olive oil

-200 gr thinly sliced garlic

-50 gr chopped parsley

-Fresh lime juice (1 lime)

-Kosher salt and black pepper

Mixed greens ingredients:

-10 gr fresh basil leaves

-10 gr fresh mint leaves

-10 gr fresh cilantro leaves

-5 ml olive oil

-Fresh lime juice (1 lime)

-Kosher salt and black pepper

Also needed:

-3 corn tortillas

Hummus preparation:

1. Add all hummus ingredients to a food processor or blender and puree.
2. Set in fridge to chill while you prepare the other ingredients.

Zetas al ajillo preparation:

1. Add the butter, olive oil and garlic to a pan over medium heat. Saute garlic until slightly golden.
2. Add the guajillo, let cook for one minute and then add mushrooms. Saute for 10 minutes.
3. Add the parsley and season with lime juice, salt and black pepper.

Mixed greens preparation:

1. Mix together the basil, mint and cilantro leaves.
2. Before serving, toss with the olive oil and lime juice, and season to taste with salt and pepper.

Taco preparation:

1. Warm the tortillas in a pan, then add a light base of hummus to each. 
2. Add the mushrooms to each, then top with the mixed greens.

For additional information on Pueblo Bonito Golf & Spa Resorts access their website.

Want your business featured in our directory and promoted by CaboViVO, please be sure to contact us here, thanks…

Saludos from Co-Founders…

Chris Sands – Writer  and Michael Mattos

The post Pueblo Bonito Resorts Shares Three Taco Recipes to Celebrate National Taco Day appeared first on CaboViVO.