Taste of Baja

La Galeria Restaurant located in the Marina of Cabo San Lucas serves local style food so, we ordered the special, which was filet mignon, lobster, sea bass and shrimp with vegetables. Our chef prepped the shrimp at the table and shared the recipe as he cooked; using chunks of butter, lots of garlic, chili’s  and tequila. I love the use of tequila as a seasoning to enhance flavors or as an afternoon sip.

The seasonal menu at Flora Farms is about handmade food from ingredients grown at the farms. This freshly made burrata with tomato, herb vinaigrette and arugula was absolutely delicious, made with cheese curds from fresh milk.

Their edible flowers and herbs are grown in areas tucked around the restaurant. And, the band played at bit of rhythm and blues to country music in a most creative style.

I ate chips and salsa every single day while in Mexico, and still couldn’t get enough to eat. On our first day at The Cape Hotel they served “roasted tomato salsa” with homemade tortilla’s and guacamole with queso fresco and jalapenos that almost had me calling room-service for more. Our waiter at the pool shared the ingredients for this salsa so, will definitely be making a vat this weekend, and will post the recipe.

Enjoy the flavors,
Kathleen

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