Cabo San Lucas, Los Cabos, Baja California Sur, México
We sprout our own greens right here in the restaurant. We grow our own tomatoes and lettuces as well as most chiles and herbs. We only use fresh fish caught right here by local fisherman, with the exception of wild salmon.
We use free-range chicken and suckling pigs free of antibiotics from a local farm. Our red meat comes from grass fed cattle, with the exception of lamb from New Zealand. This commitment to the best and freshest ingredients we can find in the area translates into a healthy meal without sacrificing the succulent seduction of comfort food.
Our chef Mari-Jose is very passionate about food and the details that go into her preparations. We believe that to prepare great food it is essential that you begin with great ingredients. Peacocks is proud to support local, sustainable, organic agriculture as well as responsible animal stewardship and sustainable fishing practices.
Our original Forno Bravo, a classic wood fired oven from the Toscana, is a true gem. Not only allows us to make the best tasting crisp pizzas you will find around here due to the high heat it generates (375 degrees), but also serves as our overnight slow cooking oven for ribs, suckling pigs and other proteins.
The resulting taste of this slow cooking in the wood fired coals is truly fantastic. The buttery soft texture of the meat is off the charts.
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