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Across Mexico, high-concept vacation rentals are blending seamlessly into historic towns.
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We've been attempting to categorize what restaurants best embody San Francisco. And this...
When I left the restaurant Haj Kahil after lunch, I said to someone – 'That was the best day of my life.' When Erin, who was dining next to me, took a bite of the fried Halloumi cheese, her whole body softened, her eyes dimmed, and she looked as if she had been lulled into a trance. And when someone tried to talk to her,
the restaurant takes cues from the rich mexican culture where additionally, the architects designed the accompanying dining furniture.
The design was inspired by nature and the Mexican desert mood. After the surveying the site, the plan was re-designed to be used as a single large space, and the place had openings in the form of arches, so all of this was used to generate a pattern that was used in the walls, partitions and wooden stand.
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Mix up a taste of Baja California with these colorful recipes perfect for Dia de los Muertos. From Tijuana in the north (where fine dining chefs like Javier Plascencia have the world’s attention) to the Valle de Guadalupe (the region’s wine country) and Los Cabos (resort central) of the southern tip of the peninsula, Baja California is a food and beverage lover’s paradise. Baja California’s biggest tourist draw, though, just might continue to be Los Cabos, as the resort towns of Cabo José del Cabo and Cabo San Lucas are collectively known. It’s here that we find Casa Calavera restaurant at Vidanta Los Cabos in San José del Cabo. Taking its name from the elaborately decorated skulls and skeletons representing Dia de los Muertos, the restaurant goes all in with the Mexican Day of the Dead theme. Casa Calavera is vibrantly appointed with calavera murals and Mexican textiles (see slideshow below) while not neglecting its desert-meets-ocean surroundings. The restaurant, under executive chef Alex Branch, is an open-air “feet in the sand” kind of eatery with seafood dishes aplenty, including the black shrimp aguachile recipe below. Wash it down with Casa Calavera’s Garden Margarita cocktail. 1/9 If you’re fortunate enough to be vacationing in Los Cabos next during Dia de los Muertos, Casa Calavera is hosting a family-style dinner with bottomless margaritas and unlimited domestic beers for $950 MX (that’s less than $50 USD), Thursday, November 1, and Friday, November 2, beginning at 8 p.m. Garden Margarita Courtesy Casa Calavera 1 radish, diced and muddled 2 dashes cucumber bitters ¾ ounce lime juice ¾ ounce agave nectar ½ ounce carrot juice 2 ounces Avion Reposado Tequila (or favorite reposado tequila) ¾ ounce celery juice Muddle radish. Add remaining ingredients and shake with ice. Double strain over fresh ice in a swirl tumbler. Garnish with optional radish ribbon, celery ribbon, basil salt, and orange salt. Black Shrimp Aguachile Courtesy Alex Branch, Casa Calavera executive chef For the Aguachile 1 habanero pepper, charred with seeds and stems removed 4 teaspoons lemon juice Salt, to taste 2 teaspoons soy sauce 1 tablespoon sesame seed oil For the Shrimp 4 precooked U12 Mexican shrimps 1/8 cup of cucumber diced 1/8 cup of white onion, diced 1 pinch of powdered oregano 1 fresh lime, juiced 3 sprigs of freshly cut cilantro 1 avocado wedge 1 lime wedge For the black aguachile: Roast habaneros in the oven at 375 degrees until charred almost completely. Remove and blend with lemon juice, salt, and soy sauce until smooth. After blended, add sesame oil slowly and strain through a fine sieve. For the dish: Clean the shrimp by removing the intestinal track and poach for about 4 – 5 minutes in boiling water. Cut into bite-size chunks. Add cucumber, onion, oregano, and lime juice. Mix.Add the black aguachile. Then serve with sprigs of cilantro and avocado slices on top and a lime wedge. For more information on Casa Calavera or to make reservations, visit the restaurant’s website. Photography: TOMO/Courtesy Casa Calavera Subscribe to the forthcoming monthly Taste of the West e-newsletter below. Explore:DestinationsFood & Drink
Caravanserai debuts on Thursday in Avondale
Blending design history with local influences, Wid Chapman Architects infuses vibrant hues and pattern into everyday experiences.
Mix up a taste of Baja California with these colorful recipes perfect for Dia de los Muertos. From Tijuana in the north (where fine dining chefs like Javier Plascencia have the world’s attention) to the Valle de Guadalupe (the region’s wine country) and Los Cabos (resort central) of the southern tip of the peninsula, Baja California is a food and beverage lover’s paradise. Baja California’s biggest tourist draw, though, just might continue to be Los Cabos, as the resort towns of Cabo José del Cabo and Cabo San Lucas are collectively known. It’s here that we find Casa Calavera restaurant at Vidanta Los Cabos in San José del Cabo. Taking its name from the elaborately decorated skulls and skeletons representing Dia de los Muertos, the restaurant goes all in with the Mexican Day of the Dead theme. Casa Calavera is vibrantly appointed with calavera murals and Mexican textiles (see slideshow below) while not neglecting its desert-meets-ocean surroundings. The restaurant, under executive chef Alex Branch, is an open-air “feet in the sand” kind of eatery with seafood dishes aplenty, including the black shrimp aguachile recipe below. Wash it down with Casa Calavera’s Garden Margarita cocktail. 1/9 If you’re fortunate enough to be vacationing in Los Cabos next during Dia de los Muertos, Casa Calavera is hosting a family-style dinner with bottomless margaritas and unlimited domestic beers for $950 MX (that’s less than $50 USD), Thursday, November 1, and Friday, November 2, beginning at 8 p.m. Garden Margarita Courtesy Casa Calavera 1 radish, diced and muddled 2 dashes cucumber bitters ¾ ounce lime juice ¾ ounce agave nectar ½ ounce carrot juice 2 ounces Avion Reposado Tequila (or favorite reposado tequila) ¾ ounce celery juice Muddle radish. Add remaining ingredients and shake with ice. Double strain over fresh ice in a swirl tumbler. Garnish with optional radish ribbon, celery ribbon, basil salt, and orange salt. Black Shrimp Aguachile Courtesy Alex Branch, Casa Calavera executive chef For the Aguachile 1 habanero pepper, charred with seeds and stems removed 4 teaspoons lemon juice Salt, to taste 2 teaspoons soy sauce 1 tablespoon sesame seed oil For the Shrimp 4 precooked U12 Mexican shrimps 1/8 cup of cucumber diced 1/8 cup of white onion, diced 1 pinch of powdered oregano 1 fresh lime, juiced 3 sprigs of freshly cut cilantro 1 avocado wedge 1 lime wedge For the black aguachile: Roast habaneros in the oven at 375 degrees until charred almost completely. Remove and blend with lemon juice, salt, and soy sauce until smooth. After blended, add sesame oil slowly and strain through a fine sieve. For the dish: Clean the shrimp by removing the intestinal track and poach for about 4 – 5 minutes in boiling water. Cut into bite-size chunks. Add cucumber, onion, oregano, and lime juice. Mix.Add the black aguachile. Then serve with sprigs of cilantro and avocado slices on top and a lime wedge. For more information on Casa Calavera or to make reservations, visit the restaurant’s website. Photography: TOMO/Courtesy Casa Calavera Subscribe to the forthcoming monthly Taste of the West e-newsletter below. Explore:DestinationsFood & Drink
