Discovering the Heartbeat of Cabo: A Journey Through Local Gems

In the sun-kissed haven of Cabo San Lucas, where the turquoise waters embrace golden shores, a vibrant tapestry of businesses awaits the curious traveler. Introducing our Cabo San Lucas Directory. As we embark on this virtual journey through the bustling streets and hidden corners of this Baja California gem, you’ll find more than just businesses; you’ll discover the beating heart of Cabo.

Our adventure begins with the aroma of freshly brewed coffee wafting through the air, guiding us to the quaint cafés tucked away in charming alleys. Picture yourself sipping a velvety espresso at “Café del Sol,” a local favorite where the baristas know your name and the beans tell tales of Mexican sunsets.

As the sun rises higher in the sky, we wander towards the artisan markets, where vibrant stalls showcase the skilled craftsmanship of local artists. “Arte y Color” beckons with hand-painted treasures, each piece carrying the soul of its creator. From intricate pottery to vivid textiles, every purchase becomes a cherished memento of your Cabo escapade.

The midday sun invites us to explore the culinary wonders that Cabo has to offer. “Mariscos del Mar” whispers promises of the freshest seafood, served with a side of ocean breeze. The chef’s secret blend of spices transforms each dish into a symphony of flavors, leaving your taste buds dancing with delight.

In the heart of Cabo, we stumble upon “La Plaza de los Sueños,” a lively square where local musicians strum melodies that echo through the cobblestone streets. The souvenir shops here hold more than trinkets; they harbor stories of the land and its people. “Recuerdos del Sol” offers handmade souvenirs that encapsulate the spirit of Cabo, ensuring you carry a piece of this paradise home.

As the day gracefully transitions into evening, we find ourselves drawn to the vibrant nightlife. “Cielo Bar” perched on a rooftop offers panoramic views of the city lights below. Sipping a signature cocktail, you’ll witness the stars mirroring the sparkle of Cabo after dark.

Downtown Cabo San Lucas:

Downtown Cabo is a vibrant hub where the sun-soaked streets come alive with the rhythm of local life, is home to a myriad of merchants eager to share their treasures with curious wanderers. As we navigate through the heart of this Baja California gem, let’s shine a spotlight on some of the local businesses that add character to the enchanting tapestry of downtown Cabo.

1. Café del Sol: Nestled in a sunlit corner, Café del Sol welcomes you with the rich aroma of freshly brewed Mexican coffee. The friendly baristas here craft each cup with precision, turning your morning ritual into a sensory delight. Whether you prefer a robust espresso or a frothy cappuccino, this charming café is the perfect starting point for your day in Cabo.
2. Arte y Color: For those seeking a piece of Cabo to carry home, Arte y Color is a treasure trove of local craftsmanship. Wander through the vibrant stalls where skilled artisans showcase hand-painted ceramics, intricate textiles, and unique souvenirs. Each piece tells a story, making your visit to Arte y Color more than just a shopping spree—it’s a cultural experience.
3. Mariscos del Mar: Cabo’s culinary scene comes alive at Mariscos del Mar, a seafood haven where the catch of the day transforms into delectable dishes. From fresh ceviche to grilled fish tacos, the menu at Mariscos del Mar is a celebration of Baja’s coastal flavors. Pull up a chair, savor the ocean breeze, and let your taste buds embark on a journey of culinary delight.
4. La Plaza de los Sueños: At the heart of downtown Cabo lies La Plaza de los Sueños, a lively square that beckons with its vibrant energy. Local musicians strum melodies that become the soundtrack to your exploration. As you meander through the souvenir shops like Recuerdos del Sol, you’ll find handmade treasures that encapsulate the spirit of Cabo, transforming your visit into a lasting memory.
5. Cielo Bar: When the sun dips below the horizon, Cielo Bar atop a downtown rooftop becomes the perfect vantage point to witness Cabo’s transformation into a city of lights. Sip on signature cocktails while enjoying panoramic views of the twinkling skyline—a fitting end to a day filled with exploration.
6. Plaza del Amor: Our journey concludes at Plaza del Amor, where the iconic Arch of Cabo San Lucas stands proudly against the moonlit sea. Surrounding this romantic square, you’ll find local merchants offering everything from handmade jewelry to traditional Mexican clothing. Take a leisurely stroll, embrace the warm evening breeze, and let the magic of Plaza del Amor linger in your memories.

As you explore downtown Cabo, remember that these merchants are not just businesses; they are the heartbeat of this coastal paradise. Let their stories intertwine with your own as you immerse yourself in the rich tapestry of Cabo San Lucas.

As you explore downtown Cabo San Lucas, remember that these merchants are not just businesses; they are the heartbeat of this coastal paradise. Let their stories intertwine with your own as you immerse yourself in the rich tapestry of Cabo San Lucas.

Our journey concludes under the starlit sky at the “Plaza del Amor,” where the iconic Arch of Cabo San Lucas stands proudly against the backdrop of the moonlit sea. The businesses we’ve encountered are not merely dots on a map; they are the storytellers of Cabo, weaving narratives that echo through the ages.

In this Cabo San Lucas directory, you’ll find more than just places to visit; you’ll discover the essence of Cabo—a destination that embraces you like an old friend and invites you to become part of its narrative. So, fellow traveler, let this guide be your companion as you unlock the secrets of Cabo San Lucas, one enchanting business at a time.

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Saludos from Co-Founder…

Michael L Mattos

The post Cabo San Lucas Directory 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.

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The Story Starts With Family

Chef Eliana Godinez was born and raised in Mexico City, where she studied gastronomy before traveling to Italy’s Mediterranean to discover the cuisine of her mother’s family. It was in Italy that she fell in love with the art of making bread. While working under Chef Massimo Bottura of the three Michelin star Osteria Francescana, she found flow in the Italian way—using the freshest ingredients and flours, practicing thoughtful and attentive fermentation, and finding community in bread baking. 

Upon returning to Mexico City, she spent five years working under Chef Jorge Vallejo at his celebrated Quintonil before she and her husband, Orli Del Angel, turned her passion into business with an artisanal bread baking company. The two eventually departed city life for one by the sea and now work side-by-side at Chileno Bay Resort & Residences, Auberge Resorts Collection, where he is the executive sous chef and she is the chef de cuisine under the direction of Executive Chef Yvan Mucharraz.

 The Menu Carries On Tradition

YAYA’s menu is influenced by the heirloom ingredients sourced from Baja’s mountains, desert and sea, a mirror of the topography and elements that can also be found in the Mediterranean. When combined, these influences evoke the sensibility and sunny nostalgia of cooking in grandma’s kitchen.  

Essential to the restaurant’s ethos, diners will discover the often under-represented tastes of Mediterranean countries like Morocco, Lebanon and Palestine. Each YAYA experience begins with tradition, either Mana’eesh, a fluffy Palestinian flatbread covered in turmeric and other spices, or Khubs, an Arabic flatbread or air bread that is a utensil itself to scoop spreads, rice or salad, is delivered to the table. The latter, which is one of Chef Godinez’s signatures, also serves as the base for light, Napoli-style pizzas.

Color, an indicator of flavor and nutrition, is the creative lens for YAYA’s clean cuisine. Raw vegetables in the Crudité appear like a rainbow unfurled on the plate in front of you, complete with spreads like fermented lentils with sumac and basil oil. Various salad compositions also show off the desert’s abundant and colorful produce. Leafy lettuces, vine-ripened tomatoes, aromatic figs and immune-boosting peppers are seasoned by local purveyors. Spices like saffron, turmeric ​​and za’atar are sourced from further afield in the Mediterranean countries of their origin.

The rest of the menu, which is primarily prepared over the open fire, is brought to life in family style. Grilled vegetables and smoky grains take reign in dishes like a Vegetable Cassoulet featuring heirloom beans, zucchini and corn, Roasted Sunchokes with a date sauce and poblano peppers and Purple Roasted Cabbage and Plums. Designed to be shared, signature entrées from the embers include Catch of the Dayserved with root vegetables and preserved citrus, Za’atar Rock Cornish and brussel sprouts, Mussakhan Roasted Chicken Leg with sumac and red onion, Prawns Aglio Olio with Peperoncino and Lemon and Pastas of the Day, using single types of premium organic grains.

Desserts, like Hazelnut and Chocolate Babka  & Milk or Homemade Skillet S’mores, conclude the YAYA experience and feature Chef Godinez’ art of baking.

The Cocktails Celebrate Community

The convivial bar at YAYA is at once a place for savoring simplicity and discovering new flavors. The mixology program, represented with both classic cocktails and zero-proof mocktails, draws from Mexico’s rising female stars disrupting the country’s wine, beer and spirit industries. 

Signature beverages are crafted with Condesa, a gin distilled in Mexico City produced by women, and YOLA Mezcal. For example, the Yayarita, features tequila or mezcal with aquavit, carrot and ginger shrub and desert dust, and the Gimme Some Yaya, comprises gin with thyme, rosemary, saffron and olives. An experience unique to YAYA is the concept of sharing beer much like wine. Cervecería Cielito Lindo, a female-run brand in Jalisco led by Brewmaster Laura Peña, is served in large caguamas (32-ounce beer bottles that are unique to Mexico) with multiple glasses. 

The Design Sets The Tone

YAYA is located at the heart of the resort with views of the property’s iconic pool unfolding toward the Sea of Cortés. It is an air-conditioned respite, ideal for grabbing a bite between ocean adventures or a destination for celebrating life moments over a special dinner. Channeling the open-air, laid-back aesthetic of life by the sea, Los Angeles-based Studio MAI has created a vibrant space that complements the spirit of the cuisine. The open concept dining room and open-hearth kitchen invite families and groups of friends to feel part of the community while observing the chefs and mixologists prepare their craft. For special events and outdoor activities, YAYA will overflow to the resort’s El Limonero lawn in addition to alfresco seating adjacent to the restaurant.

YAYA is the latest addition to the resort’s vast culinary offerings, which include signature restaurant COMAL, beachside taco eatery TnT, courtyard coffee shop El Molino, which serves organic beans grown in the southern state of Chiapas, and a program of unique epicurean experiences.

For more information, please visit aubergeresorts.com/chilenobay/dine/yaya.

All photos courtesy of Chileno Bay Resort & Residences, Auberge Resorts Collection.

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 and Michael Mattos

The post New Female-Led Fusion Restaurant YAYA Premieres at Chileno Bay Resort & Residences appeared first on CaboViVO.