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La Golondrina Restaurant
Los Cabos Guide - Restaurant and Dining Review - By David Mandich - 2006
What comes to your mind when you dream of dining out in Cabo? How about having a romantic dinner under trees wrapped in twinkling lights, stars overhead, strolling mariachis, great Mexican seafood, steaks, and delicious margaritas? The decades old La Golondrina restaurant in downtown Cabo San Lucas over a hundred years ago was once a lowly trading post, then perhaps a mission, and later a trailer park evolving into one of Cabo’s signature dining spots (sans the trailers.) It has stood the taste test of time.
Ancient mesquite trees form a canopy over your table with large glowing lanterns hanging from the sweeping branches above. Air-conditioned salons are available for those slightly caliente evenings when something more than just cold beer is necessary to do the job. The food is fresh and portions are large – so skip a meal before coming or your friends back home will rename you Gordo. One orders from a 12’ long, 100+ item menu board listing every combination of prawns, lobster, crab, fish, steaks, ribs, chicken and more, if you even imagine.
The bar features nine different margaritas from mango to strawberry, and after a few of these you’ll insist that your Spanish has definitely improved.
Caesar salads are expertly prepared tableside, the old fashioned way. Other salads include wonderful combinations of goat cheese, organic greens, walnuts, cranberries, or good portions of your favorite seafood. The menu lists over 25 classic appetizers including coconut shrimp, tacos, carpaccio, tortilla soup like mamacita made when you were a child, BBQ Baby Back Ribs, chili rellenos, frog legs as well as a classic Super Nacho platter, ample enough as a dinner for two.
Many come to Cabo for the lobster and it’s plentiful and fresh here alone or in a plethora of combos that you can design yourself to include giant prawns, steaks, ribs, and more. Don’t miss the meat and seafood entreés that feature their famous house sauces like Dynamite, Diablo and Wow, a spicy cream, cheese and sweet & sour salsas. Their mole, a spicy chocolate salsa from Oaxaca, is delicious on meat and chicken. Chocolate comes from Mexico and was a favorite food of the Aztecs; prepared a hundred different ways, it was drunk in cups of gold at Montezuma’s court.
If you are undecided – go for the Seafood Fest For Two (really enough for 3-4.) An enormous platter will arrive covered with jumbo butter-flied prawns, fried calamari, grilled snapper, scallops, a whole Dungeness crab, rice, a traditional tostada with all the toppings, grilled bolillo bread slices, cole slaw, all crowned with a succulent medium- sized lobster and of course – drawn butter.
Desserts include traditional flan, Tres Leches cake, a wicked chocolate cheesecake and more to send you home happy and guilty. Gordo.
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