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
I am so excited to finally start filling all of my guys and gals in on the details of my Las Vegas pilgrimage to see my Queen Britney S...
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
Un eje central recorre desde la terraza hasta la cocina en donde se crea un entorno que sumerge al comensal en lo profundo del mar, utilizando una paleta de colores marinos y arenas que contrastan con la madera y la vegetación.
Taco'bout a gorgeous spot!
Want to eat authentic Mexican dishes without moving from Paris, go to Bocamexa, a great mexican restaurant!
Image 2 of 15 from gallery of La Tequila Restaurant / LOA. Photograph by César Béjar Studio
Innit Designs Puerto Stool as part of this beautiful Yaletown, Vancouver restaurant. Fayuca is all about northern pacific Mexican cuisine and is the latest creation from restauranteur Ernest Gomez - founder of Nuba. Bar Height Dimensions 25” (W) x 20”(D) x 45”(H) x 31”(SH) 64 cm(W) x 51 cm(D) x 114 cm(H) x 79 cm (SH) The Puerto Stool first debuted at the chic Standard Hotel in Miami and became so popular it’s become a permanent addition to our collection. Inspired by our own Concha dining chair, it’s available in both bar or counter height and looks stylish in both residential and commercial settings. Comfortable for cocktails and beyond, it’s easy to clean and - for outdoor living - is designed to never blow over and dry quickly when wet. Available in 18 shades of colorfast UV-resistant woven vinyl cord and 4 durable frame finishes. Note: Chrome and copper frame finishes are suitable for indoor use only. Proudly handmade in Toronto. Please allow two weeks for delivery to the United States and Canada. Additional Info Approved for commercial use (BIFMA) Weatherproof Breathable Easy to clean & doesn’t stay wet Will never blow over Cool as breeze passes over it Seat does not get hot in the sun (not even the black) May be easily disassembled for convenient storage and transport Vinyl: Chairs may be woven in multiple colors and patterns Custom colors may be ordered for an additional $500 (unlimited quantity) Protected against UV rays and mould Frames: Stainless steel frames available as custom order Custom frame finish may be ordered for an additional $500 (unlimited quantity) Frames are e-coated to increase lifespan Powder-coated frames are suitable for outdoor use (chrome and copper for indoor)
