Mi Casa Restaurant

The best authentic Mexican food in all of Baja - bar none. Mi Casa dazzles a big crowd every night with original recipes that bring out the fantastic range in taste combinations of the Mexican cuisine. Their old fashioned Mole Poblano is to die for.

The menu is huge and offers a culinary trip through the vast Mexican culinary landscape: everything from tropical dishes like Mancha Manteles to a festive dish like Chile En Nogada and coastal dishes like marinated butterflies Red Snapper, as well as their huge mixed seafood platter Acapulco style, is so well prepared that you want to come back for more. The best tortillas we ever had are made right in front you in the patio in a picturesque tortilla station. Their choice of appetizers are endless-one tastier than the other.

Pithaya´s restaurant is located in the Sheraton Hotel resort, a time share project in the corridor between Cabo San Lucas and San Jose.

The setting, with it´s huge palapa roofed dining room close to the beach , is arguably the highlight of the restaurant.

Located in the center of Cabo San Lucas. Their marketing hook is a bar stocked with 500 different tequilas. Anybody who is familiar with the tequila industry knows that blue agave production as the sole source for making good tequila is controlled by a few big name companies, which has kept the "artesian" tequila makers in a huge quality disadvantage, rendering 80% of those tequilas as marginally drinkable. Pancho's lack of a renowned chef versed in the art of bringing the wonderful Mexcian cuisine to life in enticing recipes shows throughout the patched-up menu.

Located in the center of San Jose within a nicely done small boutique hotel called Casa Natalia. The setting of the restaurants in the patio surrounded by the very appealing architecture of the hotel is a notch better than the quality of the food you get. The menu is much more rooted in the continental cuisine than the Mexican cuisine contrary to their advertising. We tried the fried camembert with grapes, no fusion here, which was good but way too expensive ($14.00).

We paired that with a octopus salad with Chinese noodles in a ginger - cilantro vinaigrette, which was interesting and tasty, although you got to eat is fast before the Chinese noodles lose all consistency on you. Their menu selection for entrees is very limited, seven or eight dishes to be precise, which surprised us a bit, and not one could only remotely be considered Mexican in taste, ingredients or presentation. We ordered the risotto with sautéed seafood in basil and parmegiano ($28.00) which was good, although we felt that the parmegiano was a bit to overpowering.

We had a serious problem with Edith's: it advertises itself as a "Baja California cuisine", which made us curious considering that the history of Baja is that of a black hole in the cultural world of Mexico. Sparsely populated with territory status till the 1970', the Baja was the dirt poor afterthought of Mexican politics. Vegetables, herbs, seeds and spices are the main part of the mainland Mexican fusion of Spanish and pre-colonial eating habits, weren't even cultivated in the Baja due to climatic reasons and lack of resources. Well, as you might guess, that label " Baja cuisine" is a marketing ploy.

What Edith's really serves is mainly grilled food with seemingly Mexican flavors and recipes, with combination that are more prevalent in the modern California cuisine. What they call a Mexican sauce or Mexican flavor does not have the honest rustic punch of bursting flavors a real Mexican chef would offer you, and instead you get the "tourist version" of the real McCoy. Nothing they serve you is bad, or poorly done, it is just average , and not enticing and has very little to do with Mexican cuisine.

As a trendsetting restaurant in Cabo San Lucas which first opened its doors in 1990, Pea*censored*s has evolved into one of the most pleasing culinary experiences in Baja. The cuisine is European in design in concept yet infused with the wonderful array of original tastes of the Mexican cuisine in order to create a new experience that we find totally fascinating. Pea*censored*s' menu is designed around the philosophy that a great meal needs to involve all five crucial taste bud areas activated by the chemistry of sweet-sour-salty-bitter and savory, which the Japanese call umami.

The results are simple, yet powerful: if you activate all sets of your taste buds in one meal, you will enjoy a sense of complete satisfaction and walk away without craving any more food for a while. This understanding of our taste chemistry is making its way into the menu design of some of the most famous restaurants in the world.

Finally, Cabo San Lucas has an upscale Mexican Seafood restaurant: Mi Casa de Mariscos. Created by the folks from the off the charts successful Mi Casa restaurant, they came up with tropical hacienda with a menu that invites you to a culinary trip through the coastal dining culture of Mexico. Although their recipes follow these old traditions, their own interpretations are noticeably present in their presentations.