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Cocina del Mar
Edith's
El Farallón
La Panga Antigua
Jacobo Turquie, a Culinary Institute of America grad, serves contemporary Mexican fare, like salmon fillet over lentil and olive stew and seared sea scallops with dry-chili oil over squid-ink risotto. Set in a historic hacienda, his restaurant is fashionable with the expat set.
Mi Cocina
A Euro-Mexican restaurant in the pretty courtyard of Casa Natalia, Mi Cocina is the second Mexican venture of French chef Loïc Tenoux (his first, a restaurant in Provence, had trouble competing with classic French establishments). Dishes include Provençal-style shrimp with cilantro-fish consommé, tequila-cured salmon and, for dessert, chocolate cake and crème brûlée. From One & Only Palmilla, San Jose del Cabo is about a 15-minute drive.
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