standard-title Pastafrolla Mediterranean Cuisine


Pastafrolla Mediterranean Cuisine

Cabo San Lucas, Los Cabos, Baja California Sur, Mexico

The addition of Pastafrolla to the downtown restaurant scene in Cabo San Lucas has some surprises in store for those seeking good food and excellent service at reasonable prices. The menu at Pastafrolla offers a global cuisine at the whim of executive chef Antonio Mendez. This is evident starting with the specialty of the house: bruschetta perhaps with brie and Serrano ham, salmon and capers, or prosciutto and Parmesan cheese, or items such as tuna tartar, Carpaccio of beef and calamari. Soups include bouillabaisse, a celebrated seafood stew from Provence, French onion, tortilla, and clam chowder. The house-made bread comes with a peanut sauce. Pastas are made in house and might include a special of the day of ravioli stuffed with duck or spinach pasta with chicken, while entrées include fish, lamb, veal, chicken, and steaks. The signature Porkveli plate is slow-cooked pork belly with a sweet glaze. Other specialties include duck confit, the Abules salad, chicken-and-beef skewers, and hummus.

A variety of pizzas are available as is a good, old-fashioned hamburger. An apple tart à la mode showcasing the pastafrolla is the perfect ending.

Don’t see what you’re craving on the menu? Let the servers know your whim, and so long as they have all the required ingredients, they’ll make it for you!

The meaning of “pasta frolla” comes from the Italian word for short-crust pastry or sweet pastry, which is known in various languages throughout the world. Unlike many other ethnic cuisines, Mediterranean cuisine is not the product of a specific ethnic group or culture.  Rather, it is a label referring to the culinary trends shared by a diverse array of peoples that live in the region around the Mediterranean Sea. Although there are common elements that unify the cuisines of the Mediterranean, there are some significant regional and cultural differences.

The Mediterranean can be divided into three culinary regions: Eastern, Southern Europe, and North Africa. The most universally used and prevalent ingredient in the cuisines of the Mediterranean is olive oil. Wine is a prominent element of Southern European dining, both as a flavor enhancement in cooked dishes and on its own. North African cuisine is characterized by an abundant use of spices. Morocco, Algeria, Tunisia, and Libya all regularly use cumin, coriander, saffron, cinnamon, cloves, chilies, saffron, and paprika in their cooking traditions. Tomatoes, garlic, capers, anchovies, mustard, anise, and pine nuts are used in a variety of combinations to flavor Southern European dishes.

The premises include the main level that houses a welcoming long bar and seated tables in air-conditioned comfort. The kitchen can be seen behind a glass wall, allowing a bird’s-eye view to what’s cooking on the way up the staircase to the open area overlooking the main street with lots of night-life activity. Located on Lázaro Cárdenas between Leona Vicario & Morelos across from Puerto Paraiso Mall. (624) 247-0408.  Open daily 1 p.m. to midnight. MasterCard, Visa, and vouchers accepted.

—Sandra A. Berry

Pastafrolla Restaurant

Mediterranean Cuisine
Address: Boulevard Lázaro Cárdenas between Leona Vicario and Morelos,
Cabo San Lucas, Los Cabos, Baja California Sur, Mexico
Phone: (624) 247 0408
Open: Daily 12:00 – 16:00 Lunch | 16:00 – 23:00 Dinner
Payment: MasterCard, Visa and vouchers accepted.
Website: https://pasta-frolla.negocio.site/

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