Residents of Los Cabos hail from throughout Mexico and North America, thanks in large part to its busy tourism industry, and menus around town reflect that diversity. You’ll find Veracruz-style sea bass, Peruvian-inspired ceviches, and even a dash of American comfort food (cheesy biscuits, tomato-basil soup) at some of the area's most popular restaurants and bars. Fear not: You’ll still find a steady supply of guac and margaritas nearly everywhere.
Dead-on views of surfers at Monuments Beach compete with the food for your attention at Manta, the signature restaurant at The Cape, a Thompson Hotel. Typical Mexican this is not: The Pacific Rim-themed menu blends Peruvian, Mexican and Japanese traditions—think sea bass ceviche and beef yakitori—with local staples (carnitas tacos on house-made corn tortillas, cactus salad), while the wine list pulls Grenaches and Chardonnays from Mexico’s burgeoning wine regions. The result is a fine-dining experience that feels fresh and filling but not heavy, ideal for the region’s sunny desert days and breezy, dry nights.
Baja cuisine meets Guerrero-inspired dishes at this Cabo San Lucas standby, owned by the namesake Jalapa native. The restaurant has had a following since at least the '70s (back then it was called Esthela’s by the sea; Edith bought the space in 1994), thanks in large part to its prime real estate off of Medano beach. Dig into fresh caught lobsters, seafood soups, and handmade tortillas beneath a candle-lit palapa, all with views of El Arco in the background.
This is the only office you should visit on vacation: a toes-in-the-sand bar and restaurant on Medano beach, owned by the same group that runs Edith’s. Diners sit beneath a large, oceanfront palapa to feast on seafood-focused Mexican—Veracruz-style seabass, octopus with garlic-chili sauce, fish burritos—all within selfie distance of El Arco. Visit in the morning for chilaquiles and piles of pancakes, or request an evening reservation to watch the sun sink behind El Arco, margarita in hand.
Buttery cheddar biscuits set the tone for a comfort-food feast at this organic farm outside San Jose del Cabo. Expect playful riffs on classics—a whitefish flaked with potato chips is like a tuna casserole, elevated; an espresso mug of tomato soup with a grilled cheese crouton is a nod to childhood; and a whole roasted chicken served with steamed buns is a DIY bao platter. The best part? Whatever food the restaurant doesn’t grow onsite it sources from local vendors. Expect the farm’s own facilities to expand in the coming years, too. The two Vancouver expats who opened the restaurant are in phase one of developing the sustainable resort, which will include an event space, rooms for guests, and a cluster of treehouses, all available for rent.
This 10-acre organic farm resort outside San Jose del Cabo dedicates 100 percent of its output to local consumption. You’ll find the bounty on the menu at three on-site eateries—Flora’s Field Kitchen, Farm Bar, and Flora Grocery—but the Mediterranean-themed Field Kitchen is the main event. Feast on Neopolitan pizzas, singed in a wood-burning oven (available for dinner and Sunday brunch); cauliflower “steak,” topped with brown butter sauce; and hay cooked rabbit, served with lemon cauliflower puree and charred vegetables. Cocktails draw inspiration from local surrounds, too, with drinks like the Farmarita—a local spin on the margarita, made with heirloom carrot juice—and Flora’s Old-Fashioned, Maker’s Mark mixed with farm-made sorghum bitters.
An enormous, paper lantern-lit outdoor courtyard makes Don Sanchez an ideal spot for a lingering dinner in San Jose del Cabo. Choose from three menus: El Granajdor (organic farm-to-table), El Pescador (seafood), and El Ranchero (organic beef and poultry). All feature high-end Mexican, with a twist. Beet mole is a vegan version of the classic chicken dish; an appetizer named “Belly and Suckers” couples octopus and pork belly; and duck tacos are topped with blackberries, strawberries and crispy plantain.
Sunset is a big deal in Cabo San Lucas—pinks and reds streak the rock formations like a watercolor painting—and Sunset da Mona Lisa offers one of the best local perches to watch the show. Settle in for a pre-dinner glass of bubbly at T. Terrace, an outdoor champagne and oyster bar serving up Taittinger’s top bottles, before digging into Italian and Mediterranean-inspired dishes.
Toro Latin Kitchen & Bar
Spy whales (in season) from the outdoor patio or glassed-in dining room at Richard Sandoval’s Toro, one of the chef’s 40-restaurant portfolio. The restaurant, located on Punta Ballena, features his signature signature blend of Japanese, Mexican, and Peruvian—think pork belly al pastor flatbreads, scorpion rolls with chipotle mayo, and beef skewers with a Peruvian-style marinade.