In our first vacation to Cabo, we accidently step into Don Emiliano in old town. Chef Magrita Salina presentd traditional Maxican haute cuisine. Wonderful and warm service make us feel like home. We had 4 dinners there in 5 days, ate the whole menu, and became friends with the whole staff.
We fall in love with true Mexican cuisine and taquila.
Shaved octopus with cilantro vinaigrette
Grilled scallops with white mole
white mole is made of pine nutes, almond, and agave juice
Mexican vermicelle with aged cheese
Grilled Angus beef tenderlion, green chili and garlic sauce
Chocolate and chili tartlet with home made cinnamon ice cream
Tequila barTequila light and young
Day 2 at Cabo, we went back to Don Emilano. Chef Magrita Salina made us a different set of tasting menu. We were in heaven.
Grilled scallop salad
Hikima and tomatillo salad w/ chili oil
we found both hikima and tomatillo at whole food and able to make it at home
Chef showed us what is Tomatillo
Mexican bean soup with cheese
Mango with pistachio
salad is not DE's expertise
Milk skin lasagna
a traditional Mexican convent dish. delicate and soft in the mouth
cooks spent hours skim off milk skin then layer them with tomato
Another relaxing day by the ocean side pool. The true is that we repeated same activities everyday for the whole week. Brunch, relax by the pool, dinner.
We ordered from menu this time.
Tamale, fish, pork, cheese, plain
we each get 2 different kinds of tamale