{"id":2072,"date":"2013-10-06T13:09:46","date_gmt":"2013-10-06T19:09:46","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=2072"},"modified":"2013-10-06T13:09:46","modified_gmt":"2013-10-06T19:09:46","slug":"baja-peppers-introduces-new-look-new-menu-items","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2013\/10\/baja-peppers-introduces-new-look-new-menu-items\/","title":{"rendered":"Baja Peppers Introduces New Look, New Menu Items"},"content":{"rendered":"

The Hotel Mar de Cortez<\/a> closes each September for upgrades and renovations. This year, the historic\u00a0Cabo San Lucas<\/a> digs emerged from its month-long makeover with a fresh new look, as did the popular on-site restaurant, Baja Peppers<\/a>, thanks to a series of tasty new menu items.<\/p>\n

\"MdC\"<\/a>

The Hotel Mar de Cortez showcases a vibrant new color scheme.<\/p><\/div>\n

Baja Peppers has been a favorite of locals and return visitors since it opened in 2010, beloved for its friendly service, affordable prices, and delicious Italian pastas and pizzas, American standards, and Mexican specialty dishes. To be clear, fans of the restaurant have nothing to fear. All the traditional favorites remain on the menu, including the $4 All-American Breakfast (three eggs any way you like them, potatoes, fruit, beans, and toast); lunchtime staples like hamburgers and meatball, club, and BLT sandwiches; and gourmet pizzas<\/a> in personal, half, and one meter servings.<\/p>\n

But in addition to boasting a vibrant new color scheme, the restaurant has also augmented its meal menus with fresh new offerings. Owner and Vancouver native John Venditti has given the breakfast menu a taste of Canada courtesy of a Canadian omelet with chorizo, cheese, bacon, and peppers, and Canadian-style chicken fried chicken, served with eggs and mushroom gravy. Breakfast lovers will also want to note the addition of an American favorite, French Toast with apples, brown sugar, and cinnamon, as well as Baja Peppers’ superb collection of hangover-healing cocktail options like mimosas, Bellinis (sparkling wine with peach juice), and of course Bloody Marys and Caesars.<\/p>\n

\"Baja<\/a>

Baja Peppers, the hotel’s onsite restaurant, has a fresh look of its own, including some delicious new menu offerings.<\/p><\/div>\n

Other great new dishes include the generous Super Burrito, served with either chicken or arrachera, and liberally smothered in a delicious jalape\u00f1o cheese sauce. Shrimp and chicken tacos have also been added to the lunch menu, joining the restaurant’s perennially popular fish tacos as midday ballast. For dinner, sample terrific starters like the carpaccio di pulipo<\/em>, thinly sliced octopus topped with vinaigrette, or another seafood favorite, the Smoked Salmon and Goat Cheese Bruschetta. Main courses range from Italian pastas to steaks and Mexican dishes such as the Roasted Poblano Pepper stuffed with cheese and prawns.<\/p>\n

To top off your repast at the new look Baja Pepeprs, choose from decadent dessert options like flan, cheesecake, and tiramisu. The restaurant also showcases an excellent wine list, with great selections from Italy and M\u00e9xico, as well as the U.S., Argentina, and Chile. Baja Peppers, Hotel Mar de Cortez, Blvd. L\u00e1zaro C\u00e1rdenas, Cabo San Lucas, (624) 105-0339, www.mardecortez.com\/dining\/baja-peppers<\/a>. Open daily from 7 a.m.\u201310 p.m. All major credit cards and vouchers accepted.<\/p>\n

\"Baja<\/a>

The gourmet pizza menu at Baja Peppers includes this delicious, heart-healthy Salad Pizza.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

The Hotel Mar de Cortez closes each September for upgrades and renovations. This year, the historic\u00a0Cabo San Lucas digs emerged from its month-long makeover with a fresh new look, as did the popular on-site restaurant, Baja Peppers, thanks to a series of tasty new menu items. Baja Peppers has been a favorite of locals and […]<\/p>\n","protected":false},"author":6,"featured_media":2073,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[441,21,667,665,42,664,666,489,559],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/2072"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=2072"}],"version-history":[{"count":5,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/2072\/revisions"}],"predecessor-version":[{"id":2091,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/2072\/revisions\/2091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media\/2073"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=2072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=2072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=2072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}