Peacocks
As a trendsetting restaurant in Cabo San Lucas which first opened its doors in 1990, Pea*censored*s has evolved into one of the most pleasing culinary experiences in Baja. The cuisine is European in design in concept yet infused with the wonderful array of original tastes of the Mexican cuisine in order to create a new experience that we find totally fascinating. Pea*censored*s' menu is designed around the philosophy that a great meal needs to involve all five crucial taste bud areas activated by the chemistry of sweet-sour-salty-bitter and savory, which the Japanese call umami.
The results are simple, yet powerful: if you activate all sets of your taste buds in one meal, you will enjoy a sense of complete satisfaction and walk away without craving any more food for a while. This understanding of our taste chemistry is making its way into the menu design of some of the most famous restaurants in the world.Their buttery cilantro-ginger sauce, buttery green mango-jalapen~o sauce or savory orange-cilantro sauce are a fine example of that philosophy: it is made from ingredients that touch upon the four major tastes and paired with an aged meat , or a duck, you get the savory component that brings you to the umami experience. The buttery cilantro-ginger was arguably the best sauce we ever had anywhere in the world. Even their salads follow that rule including the bitter arugula and the sweet and sour dressing, exclusively using balsamic vinegar and aged parmesan cheese.
One of the most fascinating ways of preparing baby squid (calamari) we enjoyed at Pea*censored*s: tightly rolled up fresh baby squid, flash frozen to take on a more solid texture, and then steamed upon ordering resulting in a fresh pasta like feel and texture only with the delicate taste of fresh seafood: top that with a unbelievably tasty Mango-Jalapen~o sauce and your are in gourmet heaven! "Dueto", a braided combination of strips of tender sea bass and braised strips of tender cactus leaves served with a smooth red bell pepper sauce is a wonderful example of the fantastic taste balance infusing a Mexican element like cactus leaves into the mix. Another stand-out was the "Shrimp sin Fronteras": big shrimp marinated in citrics with a touch of habanera pepper, topped with a sensational black bean relish infused with orange liquor. Add a bit more salt and you got the whole taste avalanche unfolding in your mouth!
Lobster lovers take notice: their butter poached lobster rocks- which on our account is the only restaurant in all of Cabo who dares to prepare lobster the way it should be done. Their poaching medium, beurre monte, however, is infused with seasoning and spices that bring in the Latin world of flavors through the back door. (Some of restaurants in the US and Europe, like the French Laundry in Napa or Le Bernadine in New York, serve butter poached lobster only). This is by far the best lobster we had the pleasure to enjoy in any place we surveyed in Mexico.
There are so many wonderful dishes on their menu that you are well advised to take your time to go through it and we recommend to consult their web-site beforehand.
Their wine selection is the best by far for any restaurant in Cabo San Lucas. Their beautiful walk-in wine cellar features hard to find world class wine from Chile, like Clos Apalta from Lapostolle, or Montes Folly, the sensational syrah from Montes vineyards, Don Melchor, Casa Real to name a few. Top wines from Napa, Australia and Italia round out the delightful cellar selections. Impossible not to find a perfect match in wines to go with your dinner selection.
Pea*censored*s ambiance is extremely delightful: a tropic garden patio with two stunningly decorated palapa roofed dining rooms with huge fireplaces make this a wonderful backdrop to the best pure dining experience in Cabo. Pea*censored*s, in our view, stands tall above the "gourmet pretenders" of Cabo San Lucas at probably at 30% less than any of those competitors. Don't miss it!!
www.elpeacocks.com
The results are simple, yet powerful: if you activate all sets of your taste buds in one meal, you will enjoy a sense of complete satisfaction and walk away without craving any more food for a while. This understanding of our taste chemistry is making its way into the menu design of some of the most famous restaurants in the world.Their buttery cilantro-ginger sauce, buttery green mango-jalapen~o sauce or savory orange-cilantro sauce are a fine example of that philosophy: it is made from ingredients that touch upon the four major tastes and paired with an aged meat , or a duck, you get the savory component that brings you to the umami experience. The buttery cilantro-ginger was arguably the best sauce we ever had anywhere in the world. Even their salads follow that rule including the bitter arugula and the sweet and sour dressing, exclusively using balsamic vinegar and aged parmesan cheese.
One of the most fascinating ways of preparing baby squid (calamari) we enjoyed at Pea*censored*s: tightly rolled up fresh baby squid, flash frozen to take on a more solid texture, and then steamed upon ordering resulting in a fresh pasta like feel and texture only with the delicate taste of fresh seafood: top that with a unbelievably tasty Mango-Jalapen~o sauce and your are in gourmet heaven! "Dueto", a braided combination of strips of tender sea bass and braised strips of tender cactus leaves served with a smooth red bell pepper sauce is a wonderful example of the fantastic taste balance infusing a Mexican element like cactus leaves into the mix. Another stand-out was the "Shrimp sin Fronteras": big shrimp marinated in citrics with a touch of habanera pepper, topped with a sensational black bean relish infused with orange liquor. Add a bit more salt and you got the whole taste avalanche unfolding in your mouth!
Lobster lovers take notice: their butter poached lobster rocks- which on our account is the only restaurant in all of Cabo who dares to prepare lobster the way it should be done. Their poaching medium, beurre monte, however, is infused with seasoning and spices that bring in the Latin world of flavors through the back door. (Some of restaurants in the US and Europe, like the French Laundry in Napa or Le Bernadine in New York, serve butter poached lobster only). This is by far the best lobster we had the pleasure to enjoy in any place we surveyed in Mexico.
There are so many wonderful dishes on their menu that you are well advised to take your time to go through it and we recommend to consult their web-site beforehand.
Their wine selection is the best by far for any restaurant in Cabo San Lucas. Their beautiful walk-in wine cellar features hard to find world class wine from Chile, like Clos Apalta from Lapostolle, or Montes Folly, the sensational syrah from Montes vineyards, Don Melchor, Casa Real to name a few. Top wines from Napa, Australia and Italia round out the delightful cellar selections. Impossible not to find a perfect match in wines to go with your dinner selection.
Pea*censored*s ambiance is extremely delightful: a tropic garden patio with two stunningly decorated palapa roofed dining rooms with huge fireplaces make this a wonderful backdrop to the best pure dining experience in Cabo. Pea*censored*s, in our view, stands tall above the "gourmet pretenders" of Cabo San Lucas at probably at 30% less than any of those competitors. Don't miss it!!
www.elpeacocks.com