• Monday, September 28, 2020

Cabo Food

Coastal Cuisine
By , CYJ Contributor
January 23, 2013

Cabo tempts with promises of pleasure, a coastline as serious about its party scene as its sport fishing. Whether you define happiness by spa treatments, surfing, or 18 holes, our neighbor to the south delivers. But don’t let the rowdy nightlife fool you – Cabo offers seriously good food, from local fish where ceviche reigns supreme to traditional Baja cooking with a modern approach. Our menu is beach body-friendly but substantial, so you’ll be able to soak up a late night of sampling artisan tequilas.

Tomato-Chipotle Gazpacho with Pepitas


2 dried chipotle peppers, stemmed
1 thick slice white bread, crust removed
2 lb ripe tomatoes
1 large yellow onion, peeled and quartered
1/3 cup plus 1 tablespoon extra virgin olive oil
1 garlic clove, minced
2 tablespoons sherry vinegar
1 teaspoon cilantro, minced
1 1/2 tablespoons pumpkin seeds, toasted
kosher salt, to taste


Chilled soup is a given on a hot day spent in a swimsuit. Adding chipotle offers a smoky quality to the traditional version, and toasted pumpkin seeds add a nice crunch.

Yield: 4 servings

Toast chipotle peppers in a sauté pan on medium heat for 1 minute. Transfer to a small bowl, and cover with hot water. Set aside for at least 30 minutes while pepper rehydrates.

Cover bread with cold water, and set aside for 30 minutes to soften.

Preheat oven to 450˚F. Line a baking sheet with parchment paper. Place onion on baking sheet, and drizzle with 1 tablespoon oil. Mix well, and season with salt. Add tomatoes to baking sheet. Roast for 25–30 minutes, turning occasionally, until onions are light brown and skin from tomatoes is cracked.  When tomatoes have cooled slightly, remove skin and discard.

Remove and discard seeds from chipotle peppers. Roughly chop peppers and add them to a food processor fitted with a metal blade. Puree for 1 minute.

Squeeze water from bread. Add bread, garlic, vinegar, tomatoes, onion, and residual pan juices to food processor. Puree until smooth, and season with salt. Transfer gazpacho to an airtight container, and refrigerate until serving. To serve, garnish with cilantro and pumpkin seeds.

Shrimp Ceviche with Avocado, Cucumber, and Tomatillo


1 lb medium shrimp, peeled, deveined, and tail discarded
4 large tomatillo, husked and rinsed
1 tablespoon extra virgin olive oil
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup cilantro, chopped fine
1 cucumber, peeled, seeded, and diced small
1 serrano pepper, seeded and diced fine
1/3 cup red onion, diced fine
1 ripe hass avocado
fried tortillas


After a big night out, the tang of this ceviche is a refreshing way to settle into an afternoon on the water. This version has more sauce than most, and if spice is your thing, then up the ante with a bit of habanero.

Yield: 4 appetizer servings

Bring 2 quarts of water to a boil, and season with salt. When water returns to a boil, add shrimp. Boil until just cooked through, about 4–5 minutes. Strain shrimp, and place in a bowl of ice water. When shrimp are cool, strain and place on a baking sheet lined with paper towels. Refrigerate for 2 hours.

Take 2 tomatillos, dice them small, and set aside Cut remaining tomatillos into quarters, and add to the bowl of a food processor. Add olive oil, lime, and lemon juice, and pulse until almost smooth. Pour mixture into a bowl, and add cilantro, cucumber, serrano pepper, red onion, and diced tomatillos. Chop shrimp into bite-sized pieces, and add to mixture. Stir well, cover, and refrigerate for at least 1 hour.

Right before serving, halve avocado and remove pit. Remove flesh from avocado, and dice into small pieces. Fold into shrimp mixture, and season with salt. Divide mixture evenly into 4 tall glass serving bowls, and serve with fried tortillas.

Seared Tuna with Roasted Poblano Vinaigrette


1 head of garlic
2/3 cup plus 2 tablespoons extra virgin olive oil
2 poblano peppers
1/2 teaspoon Dijon mustard
2 tablespoons sherry vinegar
2 tablespoons red wine vinegar
4 (6 oz) ahi tuna steaks, cut into 2’’x4’’ rectangles
1 teaspoon cumin
kosher salt and fresh ground pepper, to taste


Seared tuna always looks so civilized on a plate. The warm vinaigrette pairs well with the quick-cooked fish, and there will be plenty of extra roasted garlic to save for compound butter, saffron cream, or pureed potatoes.

Yield: 4 servings

Preheat oven to 450˚F. Slice 1/4-inch off top of garlic and discard. Place garlic on foil, and pour 1 tablespoon oil on top. Wrap foil tightly. Roast until garlic is golden brown and soft, about 1 hour. Open foil, and allow garlic to cool.

Place each pepper directly onto a gas burner at full heat. Roast until entire pepper is charred black, turning occasionally. Add peppers to a small bowl, and cover tightly. Set aside for 5 minutes. Uncover peppers, and allow to cool. Using a paper towel, peel away charred layer and discard. Remove stem and seeds and discard. Add peppers to the bowl of a food processor fitted with a metal blade. Add 4 cloves of the roasted garlic and mustard. Season with salt, and puree until smooth. Add vinegars and remaining 2/3 cup oil, and puree for 1 minute.

Pat tuna dry, and season steaks with cumin, salt, and pepper. Add 1 tablespoon oil to a large sauté pan on high heat. Sear each side of tuna steak for just under a minute, and remove from pan. Allow steaks to rest for several minutes, then slice into 1/4-inch-thick pieces. Serve with vinaigrette.

Churros with Mango and Mexican Chocolate


6 tablespoons unsalted butter
1/4 cup sugar, plus extra for dusting
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
1 large egg yolk, at room temperature
Canola oil, for frying
8 oz Mexican chocolate
2 small, very ripe mangoes, peeled, cored, and diced


Fried dough in any language or shape is usually pleasing; in this case, it’s an ideal vehicle for showing off high-quality local chocolate and perfectly ripe fruit.

Yield: 5–6 servings

Add butter, sugar, and water to a saucepan, and bring to a boil. Add flour, salt, and cinnamon, and reduce heat to low. Stir constantly with a wooden spoon until dough comes together, about 1 minute. Shut off heat.

Set dough aside for several minutes. Add eggs and egg yolk to dough, and stir until combined. Transfer dough to a pastry bag lined with a large metal tip.

Heat 3 inches oil in a large saucepan. When oil temperature reaches 350˚F, pipe in long strands of dough. Cook until churros are golden brown, and drain on paper towels. Sprinkle with sugar.

Bring 2 inches of water to a simmer in a saucepan. Add chocolate to a medium bowl. Place bowl over simmering water, making sure bowl does not touch water, until chocolate melts. Serve churros immediately, with warm chocolate and diced mango.

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