|
Los Cabos Magazine - Issue #29
Mariscos Mocambo
Locals love Mocambo. For years, I’ve heard listened as servers at other restaurants sung its praises. And, on my first visit to the spacious, airily decorated spot, I immediately understood why. It was love at first bite. The menu at Mocambo, which was inspired by the shores of Veracruz, is packed with seafood options, including my absolute favorite, a speciality of the region: fresh chocolate clams served in their shells. You could make a meal of the just starters, including spicy camarón aguachile (shrimp with serrano chile and lime), chilpachole de jaiba (crab soup with a touch of chipotle and epazote), and shrimp ceviche. Pulpo en su tinta (octopus in its ink) is prepared here with white rice, onion, and jalapeño. The Veracruz-style pulpa de jaiba (crabmeat) is beyond addictive. And the Veracruz-style fillet is a classic. Can’t make up your mind? Turn on the charm and ask one of the handsome waiters whether it’d be possible to try a tasting menu (menú degustación). The restaurant also boasts Cabo’s largest seafood platter, which includes fresh lobster, shrimp, fish, crab, salad, and rice. Families will appreciate the relaxed ambience and children’s menu. Leona Vicario and 20 de Noviembre, Cabo San Lucas, (624) 143-2122, www.mariscosmocambo.com. Daily Noon–10 p.m. MasterCard, Visa, and Vouchers accepted. A.A.
Los Cabos Magazine - Issue #28
Mariscos Mocambo
Locals love Mocambo. For years, I’ve heard listened as servers at other restaurants sung its praises. And, on my first visit to the spacious, airily decorated spot, I immediately understood why. It was love at first bite. The menu at Mocambo, which was inspired by the shores of Veracruz, is packed with seafood options, including my absolute favorite, a speciality of the region: fresh chocolate clams served in their shells. You could make a meal of the just starters, including spicy camarón aguachile (shrimp with serrano chile and lime), chilpachole de jaiba (crab soup with a touch of chipotle and epazote), and shrimp ceviche. Pulpo en su tinta (octopus in its ink) is prepared here with white rice, onion, and jalapeño. The Veracruz-style pulpa de jaiba (crabmeat) is beyond addictive. And the Veracruz-style fillet is a classic. Can’t make up your mind? Turn on the charm and ask one of the handsome waiters whether it’d be possible to try a tasting menu (menú degustación). The restaurant also boasts Cabo’s largest seafood platter, which includes fresh lobster, shrimp, fish, crab, salad, and rice. Families will appreciate the relaxed ambience and children’s menu. Leona Vicario and 20 de Noviembre, Cabo San Lucas, (624) 143-2122, www.mariscosmocambo.com. Noon–10 p.m. daily. MasterCard, Visa, and Vouchers accepted. A.A.
Los Cabos Magazine - Issue #25
Mocambo
Want to try jarocho-style cuisine? Well, you don’t have to go all the way to Veracruz (on the mainland of México) to sample your first taste of it. Under the very large palapa-style roof, you feel like you’re visiting Veracruz. Begin your sampling with the zesty chilipacholi (crab soup), fish or shrimp ceviche, or oysters. Then try the Octopus in its Own Ink. Go on, be adventurous; you will be glad you did. For the less daring, the bacon-wrapped, cheese-stuffed shrimp are delectable. The specialty of the house, the veracruzana fish fillet is tender and perfectly prepared. You can sit back and enjoy the live music of a genuine jarocho trio while dunking your corncake, imported directly from Veracruz to Los Cabos, into a hot cup of cinnamon-flavored café de olla. Entrées range from $11 U.S. to $150 U.S. Reservations are recommended on weekends. Leona Vicario and 20 de Noviembre, Cabo San Lucas, (624) 143-2122, www.mariscosmocambo.com. Daily noon-10 p.m. MasterCard and Visa accepted. C.M.
Los Cabos Magazine - Issue #26
Mariscos Mocambo
It was love at first bite. On a warm Saturday afternoon, beneath a behemoth palapa roof in a spacious, airily decorated dining room, I fell head over heals in love with dish after dish on the Mocambo menu. For years I’ve listened to locals talk about this casual seafood spot, whose name and menu were inspired by the shores of Veracruz. Its extensive menu is chockablock with extraordinary seafood options, including my absolute favorite: fresh chocolate clams served in their shells. Other starters include the spicy camarón aguachile (shrimp with serrano chile and lime), chilpachole de jaiba (crab soup with a touch of chipotle and epazote), and shrimp ceviche. Pulpo en su tinta (octopus in its ink) is prepared here with white rice, onion, and jalapeño. The Veracruz-style pulpa de jaiba (crabmeat) is beyond addictive. And the Veracruz-style fillet is a classic. Can’t make up your mind? Turn on the charm and ask one of the handsome waiters whether it’d be possible to try a tasting menu (menú degustación). The restaurant also boasts Cabo’s largest seafood platter, which includes fresh lobster, shrimp, fish, crab, salad, and rice. Families will appreciate the relaxed ambience and children’s menu. Leona Vicario and 20 de Noviembre, Cabo San Lucas, (624) 143-2122, www.mariscos
mocambo.com. Noon–10 p.m. daily. MasterCard and Visa accepted. A.A.
Los Cabos Magazine - Issue #27
Mariscos Mocambo
It was love at first bite. On a warm Saturday afternoon, beneath a behemoth palapa roof in a spacious, airily decorated dining room, I fell in love with dish after dish on the Mocambo menu. For years I’ve listened to locals talk about this casual seafood spot, whose name and menu were inspired by the shores of Veracruz. Its extensive menu is packed with seafood, including my absolute favorite: fresh chocolate clams served in their shells. You could make a meal of the other must-try starters, including spicy camarón aguachile (shrimp with serrano chile and lime), chilpachole de jaiba (crab soup with a touch of chipotle and epazote), and shrimp ceviche. Pulpo en su tinta (octopus in its ink) is prepared with white rice, onion, and jalapeño. The Veracruz-style pulpa de jaiba (crabmeat) is addictive. And the Veracruz-style fillet is a classic. Can’t make up your mind? Turn on the charm and ask a waiter whether it’d be possible to try a tasting menu (menú degustación). The restaurant also boasts Cabo’s largest seafood platter, which includes fresh lobster, shrimp, fish, crab, salad, and rice. Families will appreciate the relaxed ambience and children’s menu. Leona Vicario and 20 de Noviembre, Cabo San Lucas, (624) 143-2122, www.mariscosmocambo.com. Noon–10 p.m. daily. MasterCard and Visa accepted. A.A.
|
