Stephanie B.
Yelp
I love what the Chef is trying to do here by having a farm to table restaurant featuring fresh cuisine. However, I think that the food really misses the mark and the service is just okay. We made the journey out here and had a variety of dishes. The space is beautiful. It is tucked away at the end of a residential area next to the arroyo. It is an open air restaurant with vistas of the farm. They have rustic wood furniture that keeps the farmhouse vibe.
The menu is intended to be reflective of the farm, and I was told that many of the ingredients came from onsite. We ordered an assortment of dishes. A couple were great, some were okay, and some were edible and eaten because this place is ridicuoulously expensive.
Ezquites: a simple, underseasoned soup with corn broth, corn, shrimp and a little tajin. At $12, this little bowl of soup was not only boring but ridiculously overpriced. It was not large and pretty dull.
Shrimp Jicama Tacos ($16): absolutely the best thing here. This was a five star dish. Thinly sliced jicama surrounded chopped shrimp that were topped with pico de gallo and pineapple. They were fresh and wonderful. I have had the exact same thing in Los Angeles at about the same price - sometimes less. (There were three small tacos.)
Organic Chicken Tostadas ($14): two crunchy corn tortilla shells smeared with bean and topped with dry, stringy chicken, lettuce, avocado, radish and cheese. A total rip off that was eaten merely because it was edible but barely. It was the worst chicken that I had in Mexico, and the tortillas were tough.
Baked Cornish Game Hen ($27): it was very challenging to carve this little tiny bird on the cutting board provided that let the juice go all over the table (even after the hen rested) and was served with a ridiculously large wedge of eggplant (with the stem), zucchini, onion, and sweet potato and some cauliflower puree. Huge hunks of smoked vegetable without much seasoning and undersalted puree to accompany fairly bland poultry was not impressive.
Pork Shank in Green Mole ($34): another disappointment both in flavor and presentation. A bowl with a single shank in a tomatillo sauce with the same wedges of vegetable. At least the meat in this dish was moist and well seasoned, and the sauce was a treat. The vegetable was impossible to cut in the bowl and made eating this dish a challenge. Also, hunks of veggies are generally underseasoned.
Goat Barbacoa ($34): definitely the best entrée, but it was not a high standard. The tender, pulled meat was served in a banana leaf with thick tortillas and consume and a variety of salsas. The meat was very fresh and well prepared, and the salsas ranged from very mild to quite spicy. It was fun to make your own tasty tacos, even though the tortillas seemed to be made from corn flour rather than fresh masa so they were prone to breaking and were not as flavorful.
We ordered a regular margarita and ended up with a tamarind margarita. It may be because it was "on the house" with a Yelp check-in. While it was not what I hoped for, it was very good. Had I only had the shrimp tacos and the margarita, I might have left a happy camper. Alas, I sampled much more of the menu and was definitely skipping dessert. I am disappointed that this was the one meal that I had in Cabo San Lucas. C'est la vie.
