Saturday, January 14, 2012
Cabo Amazing
Don't forget that CABO AMAZING! Has the most fun activities and transportation services for you and your family in Cabo! Send an email to caboamazing@gmail.com to request a service.
Make your reservations now. The highly anticipated Corazón de Alcachofa restaurant has finally opened in Cabo San Lucas, and the reservations are already pouring in. It’s easy to understand why.
This place is simply wonderful. It’s the fifth spot for a market-driven micro-chain with locations as far-flung as Guadalajara, Mexico City, and West Hollywood. A favorite of celebrities and politicians, Corazón de Alcachofa has earned praise for its innovative menus created daily and based on the freshest, highest-quality local ingredients available.
Some locations have their own farms, and the Cabo San Lucas outpost is still researching options. The chefs at Corazón de Alcachofa masterfully incorporate farm-fresh ingredients, celebrating their essence rather than masking them with overly intricate recipes or heavy sauces.
On my evening there, we began with a refreshing blood orange mojito (fresh blood orange and pomegranate juices with Bacardi Superior) and a chile-mango margarita that came in a chile-rimmed glass. The menu is listed on white boards throughout the restaurant, with the number of plates available listed beside each item.
The menu changes nightly, but there are certain items that appear regularly.
The two appetizers we sampled are among those permanent offerings, and I’m thankful for it. Rib eye chicharrones are a delicious, gourmet twist on pork rinds. Our server described them as meat candy, a tiny bit sweet and hard to put down. She was right. Th octopus carpaccio appetizer is easily the best octopus I have had in my life: Served on a bed of tomatillo puree and topped with red onion and chile, it’s just a little bit tangy and melts in your mouth. The kitchen slow-cooks its short rib entrée for three hours. The result is savory, hearty, and so rich that it feels almost decadent.
Don’t leave without sampling the desserts: On our night, we devoured a Pavlova filled with fresh berries and house-made horchata ice cream.
Ashley Alvarado knows (and loves) the Baja. She has has spent her life exploring the peninsula and has written extensively about Baja travel. Ashley currently serves as managing editor of Los Cabos Magazine, and also contributes to Los Cabos Guide.
Follow Ashley on Twitter
A Fresh Find in Cabo
Tuesday, January 3rd, 2012 - by Ashley AlvaradoMake your reservations now. The highly anticipated Corazón de Alcachofa restaurant has finally opened in Cabo San Lucas, and the reservations are already pouring in. It’s easy to understand why.
This place is simply wonderful. It’s the fifth spot for a market-driven micro-chain with locations as far-flung as Guadalajara, Mexico City, and West Hollywood. A favorite of celebrities and politicians, Corazón de Alcachofa has earned praise for its innovative menus created daily and based on the freshest, highest-quality local ingredients available.
Some locations have their own farms, and the Cabo San Lucas outpost is still researching options. The chefs at Corazón de Alcachofa masterfully incorporate farm-fresh ingredients, celebrating their essence rather than masking them with overly intricate recipes or heavy sauces.
On my evening there, we began with a refreshing blood orange mojito (fresh blood orange and pomegranate juices with Bacardi Superior) and a chile-mango margarita that came in a chile-rimmed glass. The menu is listed on white boards throughout the restaurant, with the number of plates available listed beside each item.
The menu changes nightly, but there are certain items that appear regularly.
The two appetizers we sampled are among those permanent offerings, and I’m thankful for it. Rib eye chicharrones are a delicious, gourmet twist on pork rinds. Our server described them as meat candy, a tiny bit sweet and hard to put down. She was right. Th octopus carpaccio appetizer is easily the best octopus I have had in my life: Served on a bed of tomatillo puree and topped with red onion and chile, it’s just a little bit tangy and melts in your mouth. The kitchen slow-cooks its short rib entrée for three hours. The result is savory, hearty, and so rich that it feels almost decadent.
Don’t leave without sampling the desserts: On our night, we devoured a Pavlova filled with fresh berries and house-made horchata ice cream.
Ashley Alvarado knows (and loves) the Baja. She has has spent her life exploring the peninsula and has written extensively about Baja travel. Ashley currently serves as managing editor of Los Cabos Magazine, and also contributes to Los Cabos Guide.
Follow Ashley on Twitter
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