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Traditional Mexican Food
Experience authentic regional specialties in the rich tradition of Mexican cuisine at Mi Casa Restaurant in downtown Cabo San Lucas.
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A delicious plate of Chicken with a rich Mole Sauce served with rice, beans and warm corn tortillas hand made on the spot.
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Mi Casa Restaurant - Cabo San Lucas
Review by David Mandich - December 11, 2003
Mi Casa Restaurant is located on the West side of downtown Cabo across from Town Square Plaza – the one with the whale bones on display. A fitting locale as the restaurant’s ambience evokes memories of an old Cabo San Lucas with its interior walls covered with faux faded and crumbling murals depicting old village street scenes.
Mi Casa Restaurant is almost a parody on a Mexican restaurant. The place is funky, with crude spindled wood chairs painted in vibrant colors of turquoise, parrot red and grass green. There are painted concrete and tile floors, four palapa covered patio dining levels with plants and Mexican bric-a-brac décor everywhere. Not-to-be-missed is the bar off the entrance lobby. The area is shaded with a wood pergola and hanging vines with a stained glass gothic window assembly rescued from an old church. It’s an exotic, and romantic bar in the old fish camp town we call Cabo San Lucas.
My wife Rosy and I visited Mi Casa Restauramt for the first time recently around nine in the evening. We decided to enjoy a drink in the bar before being seated in the dining area. As we are not big drinkers and had not eaten anything that day since morning, this turned out to be not the most brilliant idea I’ve had lately. By the time I was finishing my Cuba Libre, and Rosy her Strawberry Daiquiri, we were both on the verge of being… well, lets say this restaurant was going to get a great review even if I didn’t wake up the next day. The drinks were great … and potent. For the next round we ordered ice teas as neither one of us wanted to carry the other home. |
Review by David Mandich - December 11, 2003 - continued
Mi Casa’s menu is a tour-de-force of Mexican cuisine with many delectable regional meat and seafood entrée’s for the visitor to savor.
For instance, I enjoyed a mild Chile spiced Sopita del Mar or seafood soup for a starter. Mexican chefs are wizards with their country’s Chiles and can orchestrate them (over four dozen varieties) like a French chef does his sauces.
Rosy went for a Sopa de Frijoles con Nopalitos. In most Mexican restaurants I am familiar with back in the United States, one only gets frijoles served up as a side on a platter with tacos and enchiladas. Again Mexican chefs have a surprise for the diner here. Rosy’s black bean soup was simmered until it became a thick sauce, with chunks of cheese, onion, with avocado, cilantro and tangy slivers of Nopal cactus leaves arranged on top. Trust me amigo, nothing back home compares.
My main entrée, Sea Bass, was prepared ‘Sarandeao’ style. Marinated with herbs and spices, and then grilled. The portion was ample and a little spicy. It was accompanied by steamed veggies, flavorful rice cooked in broth, and hand made tortillas. There was a side cup of a special Chile sauce for dipping purposes. I’m not a Chile enthusiast but I indulged in this gentle, thick and rich Chile sauce without regret.
Rosy struck gold with her order. She picked the ‘Jumbo Shrimp’ in a sweet and sour Tamarindo sauce. Again, a huge platter laden with fresh, steamed veggies, and a side of rice. The sauce on the prawns was memorable.
It was slightly sweet, and tangy with a little Chile without being spicy. It was ‘Camarones’ with a twist, and thoroughly enjoyable.
Poor Rosy was stuffed like a relleno with soup, veggies, tortillas etc. and had to leave three giant prawns for me to finish. But I could only down one as I was in the same condition as she. What misery it was seeing those two big ones go back to the kitchen uneaten, when the table was cleared. Brings a tear to my eye just to think about it.
Other delicacies on the menu waiting to be enjoyed include: ‘El Manchamanteles de Morelia’ – A famous Mole of Chile Guajillo & Chile Ancho with chicken, pork and lots of fruit and ‘El Chile en Nogada,’ a Poblano pepper stuffed with sautéed meats, served with a fresh walnut cream sauce. My only problem with this restaurant was in deciding which menu items to choose from among the many exciting offerings.
At Mi Casa Restaurant, Mariachis strolled and played favorite songs, while the moon rose above the terraced dining patios. A veritable army of attentive waiters was always at the ready nearby or at your table having anticipated your every need. The food and beverages were excellent, abundant and of good value. What more could one want?
Review by David Mandich - December 11, 2003 |
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Excerpt from Los Cabos Magazine - Issue #8
Located across from the main square and within walking distance from Boulevard Marina in downtown Cabo San Lucas, popular Mi Casa Restaurant is known for its traditional Mexican dining experience. Housed in a renovated, colonial-style brick building, Mi Casa provides a true taste of old México. After passing through the bar area, you will enter a lovely terraced courtyard with plenty of refreshing shade. Nights at Mi Casa are magical for both food and romance, with authentic regional cuisine from all over México. Try the Chiles en Nogada, a specialty of the house from the state of Puebla, a Royal Stuffed Pepper with a fresh walnut Nogada cream sauce; or the popular Mole Poblano, roasted chicken in a dark mole sauce of peppers, seeds, chocolate, and spices. If you love fish, do not miss the Pescado Sarandeado, a whole butterflied red snapper grilled over mesquite. The bar has a selection of national as well as imported libations and the Margaritas are as smooth as they come. The service is good and the staff is friendly and very helpful in explaining the numerous menu options. Open from 12:00 pm to 3:00 pm for lunch (except Sunday) and every evening from 5:30 pm to 10:30 pm. Due to its popularity, reservations are a must. Telephone: 143-1933. View Our MENU
Excerpt from Los Cabos Magazine - Issue #8. |
Our Culinary Mission - Mi Casa Restaurant - Cabo San Lucas
Mi Casa is dedicated to the incredible variety and complexity of flavors of the traditional Mexican cuisine, which is a unique blend of old colonial recipes with ingredients and spices rooted in the traditions of the pre-hispanic cultures. The dimension of spice due the multitude of flavors derived from the family of dried chiles is unique in the world. There is no cuisine in the world that has that great a variety of different salsas both in flavor and degree of spiciness like we have in Mexico.
The Mexican openness to experiment with all sorts of combinations of food items is another trade-mark of this cuisine. The classic moles, very complex sauces made from chiles, seeds and herbs, and eaten with boiled chicken, pork and turkey was invented in the monasteries of the new world. What an idea to finish a mole made of 38 ingredients slowly cooked over 8 hours with a touch of chocolate to make it black and take the edge of the complex spiciness with the sweetness of the chocolate. Wow. I don’t know of a French sauce that comes even close in complexity.
Mi Casa’s menu is a culinary trip through the diverse regions of Mexico, with dishes from the extreme south, the Yucatan, to the more austere northern beef culture of Sonora and the classic colonial cities like Puebla in between.
At Mi Casa we prepare all our bases from scratch every day. Salsas have to be freshly made for them to burst with flavors. When we use achiote, we marinade the fish, or chicken prior to cooking it which ensures that the flavor is “married “to the product and only pasted on. All our tortillas are made from scratch every night right in the patio in our tortilla station. Piping hot served to your table. There is no substitute for a fresh hot tortilla. 95% of the restaurants by commercial grade tortillas and reheat it for their customers. The same is true today for the mole sauces: I don’t know of any other restaurant in Cabo that makes mole poblano from scratch which takes 8 hours to do and requires a lot of skills. They by a commercial concentrate in paste form and reheat it with chicken broth. The flavors don’t even come close, yet it saves time. At Mi Casa there are no short-cuts of any kind when it comes to cooking. Fortunately, we are the most popular restaurant with an incredible following of repeat customers that allows us to sell almost everything we prep that day. Our products are the freshest in Cabo because we sell a lot of it. Mi Casa is run by a one of the better chefs in all of Mexico, Paco de la Parra. Highly skilled with prior work experiences in some of the best restaurants in all of Mexico, like the Galvia, makes him a stand-out among the chefs in Cabo. Independent restaurateurs don’t seem to believe in investing in qualified chefs around here: to get by on only line cooks is a dangerous proposition. Yet commonplace in resort restaurants. We’ll continue to strive for improvements in all areas, such that you, our dear customer, always will want to come back. We hope to see you soon for a culinary trip through Mexico’s regional cuisine. Notes: feel free to e-mail your reservations or suggestions to us. We welcome your feedback. Check our promotions. During the summer months we usually run interesting promotions that save you money.
Text from Mi Casa website: www.cabodining.net - July 15, 2003 |
Open for Lunch: 12 to 3 pm - Daily except Sundays. Dinner: 5:30 to 10:30 pm, Daily
Reservations: (624) 143-1933 - E-mail: salesmicasa@gmail.com
Located in the Town Square in Cabo San Lucas, Baja California Sur, México.
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Los Cabos Magazine - Los Cabos Visitor's Guide - Promociones Tyson, S. A. de C. V.
Cabo San Lucas, Baja California Sur, Mexico - Last Revision - April 15, 2008 - JCH
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