Dishing It Out: Angel Carbajal Arteaga, Nick-San

In Dine, Los Cabos, People by Suzanne Koch

Angel Carbajal Arteaga

Owner, Creative Director and Executive Chef of Nick-San

Los Cabos  

Instagram: @nicksanrestaurant

I draw inspiration from simplicity, balance and tradition. 

I separate myself and my brand from others in this field by originality. It is the essence of my cuisine, it’s unique and it highly respects the origins and roots of Mexico and Japan’s food.

My greatest career achievement thus far is the creation of a unique culinary style called Nick-San and remaining relevant in a very competitive culinary scene in Mexico and abroad for 25 years. This is the pride and success of my family.

People would be surprised to know that I am a self-made chef. I worked my way up from being a busboy. Also, I personally catch some of the fish we serve at Nick-San, and for those times that certain fish is not available off our coasts, we import from Japan.

My favorite place in town to enjoy an authentic meal is my mother’s house.

Tequila or mezcal? Tequila

I hope my greatest contribution to Mexico’s culinary scene is the creation of a culinary style that will imprint a memorable experience in each one of our guests. Nick-San is synonymous with Japanese and Mexican fusion.

This article originally appeared in the 2019 Fall/Winter issue of InMexico Magazine.

Share this article