The Best Restaurants in CABO

Nestled in San José del Cabo, Carbón Cabrón stands as a culinary gem, proudly showcasing a locally inspired menu that captures the essence of the Baja California peninsula. The restaurant exclusively sources ingredients indigenous to the region, including the bounty of organically grown vegetables. A wood fire grill serves as the exclusive medium for crafting delectable dishes, earning them the well-deserved moniker of "EL ASADOR DE LAS CALIFORNIAS." This imparts a rich depth of flavor to the menu. The menu at Carbón Cabrón includes various cuts of meat and seafood like beef tongue, baby back ribs, lamb, steak, and short ribs. Where there’s smoke there’s fire!

From Our Field to Your Table" is the guiding principle where handmade food using farm-fresh ingredients takes center stage. Originally located in San Jose del Cabo, the Flora Restaurant spent 5 years in town, relying on the farm as its primary source of ingredients. However, the owner made a deliberate decision to reverse the traditional model, bringing the restaurant to the farm instead. The seasonal menu reflects the freshness and variety of the farm's produce. Notably, all meats come from a nearby 150-acre ranch, where animals are raised humanely on diets free from hormones or antibiotics. The menu consciously excludes beef, recognizing its environmental impact and the scarcity of water in the Baja region.

Located in the heart of colonial-style San José del Cabo, all ingredients are locally sourced, ensuring a connection to the vibrant flavors of the region. This establishment is at the forefront of reinventing the dining experience in Southern Baja. The name, La Revolución, draws inspiration from the concept of "revolutionizing" or transforming the conventional approach to a restaurant, encompassing its architecture, culinary offerings, cocktails, and service. Renowned Mexican Chef Benito Molina curates a menu of contemporary Mexican cuisine that is worth experiencing.

A delightful platter of a variety pastor like tacos topped with onion, cilantro, special sauce and pineapple, gringas - tacos with toppings of meat, served at the Las Guacamaya's restaurant in Cabo San Lucas.

When polling locals for the best tacos in Los Cabos, Los Claros consistently emerges as one of the favorites. At Los Claros, seafood takes center stage, and the menu showcases a tantalizing array of taco options. From clams and shrimp to oysters, scallops, octopus, and marlin, the tortillas are generously filled with the freshest daily catches. The commitment to sourcing high-quality fish and shellfish ensures killer seafood tacos.

Inspired by the desert's simplicity and elegance, Manta, designed by JSa Arquitectura and Enrique Olvera, stands as a black box emphasizing the breathtaking views of one of Cabo's most coveted and secluded beaches. The name holds a dual significance: symbolizing the kitchen's focus on seafood with the image of a manta ray, while "manta," Spanish for canvas, evokes the concept of artistic freedom. As The Cape's culinary focal point, Manta celebrates the diverse cultures of the Pacific coast, drawing inspiration from Mexico, Peru, Japan, and beyond. Chef de cuisine Abisai Sanchez is dedicated to sourcing local and sustainable ingredients from Baja while maintaining a relaxed and approachable atmosphere.

Platters of giant, fresh caught Chocolate Clams from the Sea of Cortez, with enormous shells full of bright coloured seasonings, red, orange, and white. Seasoned & served best at the Mariscos las Tres Islas restaurant in Cabo San Lucas.

Red Snapper, is a supremely priced fish, with a great firm texture and sweet, nutty flavour that blends itself well into anything, from hot chilies to subtle herbs. Best when grilled, at Mariscos Mazatlan restaurant in Cabo San Lucas.

Start with a selection of small, chilled bites from its raw bar menu, designed to refresh and relax the palate. Nido blends the best of East and West, with tableside cooking featuring only the freshest ingredients. Specialties include a range of flavors from yellowtail ceviche to steamed buns, and dumplings alongside enticing options like kampachi tiradito or its renowned wagyu nigiri and robatayaki, a Japanese tableside grill featuring the freshest produce from the sea. Picture yourself in a stunning nest-like structure, suspended between the ocean and the land, surrounded by enchanting "espejos de agua" or water mirrors—a magical setting in its own right.

Tamarindos stands as a Mexican farm-to-table gem nestled in San José del Cabo, at the southern tip of México's Baja Peninsula, a mere mile from the stunning Sea of Cortez. The restaurant and farm grace the grounds of a former 19th-century sugar cane plantation. In 2003, owner and executive chef Enrique Silva undertook the commendable initiative of restoring the property to its agricultural roots, transforming it into one of the first sustainable farms in the area. The menu of Tamarindos is a testament to Silva's culinary prowess, featuring extraordinary dishes such as shrimp bombs nestled on a creamy bed of black beans, tequila-flambéed shrimp, and the enticing guajillo octopus, among other delights.