Baja-Inspired Restaurant Anica Opens at Grand Solmar at Rancho San Lucas

In Dine, Los Cabos, Stay by Suzanne Koch

Grand Solmar at Rancho San Lucas Resort Golf & Spa has just introduced its signature restaurant to the recently opened resort. Named Anica, a word originating from the Baja California area of Cochimi that’s home to indigenous ranches, the new outlet serves up Baja-inspired dishes and is led by Executive Chef Hector Lucas. Using locally sourced ingredients and freshly caught seafood, Anica draws on its ranch inspiration through its cuisine and its decor. Dine amid hues of wood, leather and ironwork including wood furniture and iron chandeliers, plus an indoor and outdoor atmosphere.

“After establishing La Roca restaurant at Rancho San Lucas’ sister property Grand Solmar Land’s End Resort & Spa as one of the areas’ best, Chef Lucas has raised the bar at Anica,” explains VP of Operations Ricardo Orozco. “The elegant atmosphere that overlooks a saltwater lagoon paired with an exquisitely imagined menu makes Anica a Shoo-in.”

Seared Tuna

Serving breakfast, lunch and dinner, hungry diners can find plenty of authentic Mexican dishes. For breakfast, both an a la carte menu or buffet is available with offerings like roasted chicken au tamarind and a roasted pepper filled with scrambled eggs paired with bacon bathed in a Chardonnay cheese sauce. Or try the Motuleños style eggs, presented atop a crispy tortilla with ham, plantains and mozzarella cheese and covered with achiote and tomato sauce. For lunch, Anica offers guests healthy dishes including freshly-made ceviche or lobster enchiladas with Poblano chili sauce and roasted corn.

When the sun goes down, diners can choose from options like tacos filled with shrimp pâté and cilantro topped with tomatillo sauce or a warm Pasilla chile soup with fried plantains and crunchy onions. Other dishes include seared tuna served with chickpea pipian sauce, chili and tortilla butter; grilled chicken with a honey and garlic sauce paired with potatoes and squash bite; and creamy jumbo coconut shrimp served with steamed vegetables, focaccia bread and a creamy tequila and coconut sauce, among many other items.

“The common theme throughout Anica’s menu is authenticity and freshness, something that our guests truly appreciate. We source the produce from local towns and farms such as the tomatoes, oranges, dragon fruit, pitaya and herbs. We even have a dessert, the Mangate Cake, that was inspired by a local mango festival in Todos Santos, a town on the Pacific coast of Mexico’s Baja California Peninsula. Then of course the fish and seafood, the highlight of our menu, is always freshly caught and comes from La Paz and Cabo San Lucas.” explains Chef Hector. “There is not cutting corners here; we only use the best quality ingredients at all our restaurants.”

Anica also offers a gluten-free, vegetarian and kid’s options, plus a private dining room and private cooking classes.

For more information, visit:

Share this article