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Mexico’s indigenous contributions to the culinary world include corn, chocolate, peanuts, tomatoes, tomatillos, chiles, pineapple, papaya, nopalitos (paddle cactus), vanilla, avocado, squash, sweet potato, jicama and turkey. The union between these and Spanish staples like wheat, rice, barley, rye, sesame, oats, lentils, garlic, oil, carrots and meat has resulted in one of the most integrated and mysterious cuisines of the world.
Into the Caribbean port of Veracruz in Mexico came Spanish galleons with their gastronomic treasures from Africa and the Orient. Seeds of plants from far off places were planted in Mexico and adapted themselves immediately to its climate. These new plants included tamarind, mango, coconut, pistachio, clove, mustard and cumin. During the time that Emperor Maximillian ruled Mexico, French cooking, with its specific methods and ingredients, entered the mix.
Mexico is one of most diverse countries in the world, geographically and climactically. Because of this, each of Mexico’s 32 states has its own specialties using products native to their region. The states most famous for their cuisine in Mexico are Oaxaca, Puebla, Veracruz and Yucatán.
Separated from the mainland and isolated from the rest of Mexico, Baja California’s culture and culinary offerings were historically as barren as its geography. Until about 20 years ago, “Baja Cuisine” was an oxymoron, since the food available here consisted largely of tacos sold on street carts and Mom and Pop restaurants operating out of their homes. Beef was available and seafood was plentiful, but fresh produce was scarce. There were a few scattered “gourmet Mexican restaurants” on the peninsula, but the majority of food was mundane at best.
Then Los Cabos was discovered, and all that changed dramatically. Five-star resorts began springing up along the edge of the Sea of Cortez, attracting sophisticated travelers. The demand was created for upscale cuisine, and superlative chefs from all over Mexico, Europe, the United States and Canada were lured here by the area’s beauty and blossoming culture. Local restaurants now offer up fare as varied, exotic and sophisticated as any resort in the world. Because we are an international destination, visitors here enjoy some of the most varied dining choices anywhere. You can choose among restaurants offering Italian, Thai, Sushi, Mexican, American and European cuisine. Armando Montaño, chef at El Chilar Restaurant and Wine Bar in San Jose del Cabo, describes his menu as “… Contemporary Mexican. I take traditional Mexican recipes and fuse them with Mediterranean and Asian ingredients. I change the menu monthly, so returning diners can always plan on being surprised.”
In addition to having an abundance of highly talented chefs, the cuisine in Los Cabos is unique for two reasons. We have some of the best organic farms in Mexico that grow a variety of gourmet produce. Second, Los Cabos is perched on the southern edge of the Sea of Cortez, the richest sea on earth. Because of this, it has become a sport-fishing Mecca, and there is an abundance of fresh seafood available. Chefs here are able to create their dishes with the freshest of ingredients, and that, coupled with talent and imagination has resulted in dining choices that will please the most discriminating palates.
Dining at Pancho’s Restaurante and Tequila Bar on the north end of Plaza Amelia Wilkes in downtown Cabo San Lucas is like taking a culinary tour of Mexico. With over 80 items on the menu, including chicken mole from Puebla, carne asada from Sonora, tamales wrapped in banana leaves from Oaxaca and fresh seafood from Baja. Pancho’s staff of chefs hails from Oaxaca, Puebla, Veracruz, Sonora, Guadalajara, Mexico City, Baja and Yucatán, making it the Mexican melting pot of Los Cabos. The ambience defines “fiesta,” with colorful décor, paper streamers (called papel picado) strung across the restaurant’s open ceiling and mariachis singing tableside. Sampling from the largest tequila collection in the world, Pancho’s visitors can truly experience the essence of Mexico and its wealth of culinary treasures.
Just across the plaza is another of the most visited Mexican restaurants in Los Cabos. According to their head chef, Edgar Roman Chávez, “Mi Casa is all about being traditional, authentic and memorable. All our dishes were created from original, historic recipes collected from every corner of the country.” He assures diners that they’ll enjoy Mexico’s most special foods “…just like grandma made them.” The menu includes specialties from Guerrero, Puebla, Michoacán, Veracruz, El Bajío and Yucatán.” Mi Casa is famous locally for their Mole, Chile en Nogada and the Lamb Barbacoa—which I consider to be unrivaled in Los Cabos. But what really makes a meal there unforgettable is the combination of wonderful food, service, atmosphere and décor. All are top notch and give visitors a real taste of the “real Mexico.”
Arguably one of the most innovative chefs in all of Mexico is Dany Lamote. He can be found behind the counter at the open-air kitchen in the Hotel California, just an hour up the road in the artists’ enclave of Todos Santos. A day trip to visit galleries and dine there is a treat that shouldn’t be missed. Chef Dany was born in Belgium, studied culinary arts in Brussels and migrated to Alberta, Canada in 1979 where he owned several restaurants and taught culinary arts. He explains, “As a passionate traveler, I love to fuse the cuisines of different cultures in my recipes. Here in Mexico I draw from Baja California ingredients to create a fresh, seasonal menu at the Hotel California.” His specials include lamb burgers with gorgonzola cheese, shrimp and smoked marlin ravioli and chevre stuffed chicken breasts with jamaica coulis, and they epitomize the originality and multi-cultural sophistication found in today’s Baja’s cuisine.
by Ann Hazard.
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