Elegant or casual, these spots focus on beefy flavor.
SEARED | A carnivore’s haven
- Located at One & Only Palmilla
- Feast your eyes on the new glass-walled meat cellar that displays some of the finest meats from around the world
- For the selective diner, guests can hand-pick their cuts tableside with the experienced staff ready to assist
Tip: Vino lover? SEARED features one of Mexico’s best wine lists.
Edith’s | A Spanish ambiance with quality tastes
- Dine candlelight from under palapas, while gazing out at Medano Beach and world famous El Arco
- Specializing in steaks and seafood with a Guerreran flair
- Casual vibes and colorful decór provide a laidback atmosphere without compromising on taste
La Taverna GastroBar | Great steaks and so much more
- Experience an old-school method of cooking as the chefs flambé the steaks, lobster, shrimp and even dessert at your table
- The small, outdoor restaurant sits on the far side of the Cabo San Lucas marina and offers a warm atmosphere with soft lighting and nightly jazz music
- Opens at 6 a.m. and serves up everything from espresso to huevos rancheros
Fresh as it gets: The catch of the day is unloaded from the sportsfishing fleet which docks directly next to the kitchen
Brigantine | Enticing oceanfront location enhances delectable flavors
- Located at Playa Grande Resort
- Make sure to try the world-famous Molcajete stuffed with lobster, fish filet, shrimp, avocado and cheese
- Double up with tempting steak and lobster, or steak and shrimp dishes
Tip: Open Monday through Friday 7 a.m. to 5 p.m., and Saturday and Sunday 7 a.m. to 10 p.m.
Toro | Trendy Latin-American cuisine with Asian influences
- Enjoy the Punta Ballena views on the expansive open-air patio as you savor Latin wines
- Snack on steak tartare before feasting on Toro’s grass-fed, corn-finished American beef steaks, all served with Argentinean chimichurri
- Toro is the genius concept from acclaimed chef Richard Sandoval who’s often known as the “Father of Modern Mexican Cuisine”
Fun Facts: Toro means “bull” in Spanish and “tuna belly” in Japanese.
(Originally appeared in InMexico Magazine 2016)