Top Chefs: Titan of the Sea
It’s an exciting time for foodies in Los Cabos. Talented chefs from the world over have flocked here and are powering kitchens with innovative dishes, bold flavors, and quality, locally sourced ingredients. In this series, writers Chris Sands and Sandra A. Berry profile some of the region’s top chefs.
The Marina Golden Zone is home to some of the finest experiences on the Cabo San Lucas Marina, from Luxury Avenue’s high-end boutiques to the string of fine restaurants that line the expansive boardwalk.
There’s no better experience than Baja Lobster Co., which offers an extensive array of creative dishes and an elegant seaside perch; the outdoor dining area juts out over a scenic corner of the marina filled with charter boats and sailing vessels. It’s the perfect place to enjoy saltwater-sourced specialties like steamed lobster drizzled in melted butter, paired with a creamy chardonnay from Baja’s wine country, Valle de Guadalupe.
Baja Lobster Co. chef Eliseo A. Arbez is no stranger to luxurious surroundings or delicious seafood dishes. Before taking up his present post last year, Arbez spent a decade working at restaurants in upscale all-inclusive resorts RIU Palace and RIU Santa Fe on the golden sands of Médano Beach.
He was born in the coastal state of Campeche—it is in the southwestern corner of the Yucatán peninsula and borders the states of Yucatán and Quintana Roo—an area known for its outstanding seafood. (If you would like a short course in regional flavor, Baja Lobster Co. features an excellent Campeche-style coconut-breaded shrimp dish with mango salsa.) Arbez brings a lifetime of seafood experience to bear on his menus for Baja Lobster Co., which include a five-course bill of fare for guests at the all-inclusive Marina Fiesta, and an à la carte menu for all other diners.
If you’re lucky enough to be staying at neighboring Marina Fiesta, your feast will probably progress from breaded octopus, shrimp salad, and lobster bisque to entrée options like grilled salmon or lobster lasagna, and finish with a decadent bananas Foster–style flambé or a rich slice of cheesecake. Unlimited beverages also await all-inclusive diners, including fine wines from Argentina, México, and the Napa and Willamette valleys.
For the rest of us, Arbez has recently rolled out a new à la carte menu featuring a superb mix of traditional and contemporary recipes. The lobster Thermidor would pass muster with the late great French chef Auguste Escoffier (although he called it Homard Thermidor), while the San Lucas dish is as fresh and tangy as its ingredients—lobster sautéed in garlic and topped with spicy tomato sauce.
Something lighter for lunch? How about lobster tacos? The tacos—cooked in tomato and basil and wrapped in a banana leaf—are as good a match for cold Mexican beers as wines are for succulent seafood. But before you start asking your server about wine pairing possibilities, don’t forget lobster’s perfect partner: a prime cut of filet mignon.—C.S.