Our last day in Cabo San Lucas was bittersweet. We were ready to return home to normal life, but we had had such a wonderful trip.
We discovered a hidden gem in the Pueblo Bonito Pacifica next door, and wished there was time to return a second morning. I am a lucky girl though, and before we left in the morning we made dinner reservations for our last night.
Waiting briefly for the shuttle, you can tell how relaxed we've become. And brown!
Siempre is Pacifica's lone restaurant, serving breakfast, lunch, and dinner. It offers a diverse menu, including a spa section with a focus on lower fat and organic foods. The building is circular, with a red column rising from its center to a skylight above.
We sat just inside the patio with a view to the pool and ocean.
Anticipating a lovely evening...
An amuse bouche from the chef: a crab empanada with avocado coulis. NH is allergic to shellfish so I was forced to eat his too.
A selection of breads was offered to us. NH's picks included brioche, sourdough, and multi-grain with nuts and raisins. My sole selection packed a punch: a mini tomato basil brioche. The best part were the accompaniments: basil oil and chili oil.
We ordered a first course, the Tuna Napoleon with Caramelized Apple and Black Sesame Sauce. NH ate most of it.
My favorite dinner in Cabo: Grilled Salmon with Fennel Confit, Green Apples, and Wild Damiana Sauce (from the spa menu). Damiana is a local blossom and the sauce had a subtle sweetness. That is purple basil on top, and a little bit of salmon skin that has baked into a cracker. I adore grilled salmon but enjoy it rarely. Since I tend to be protein deficient, my body felt great after this meal.
I didn't leave much behind.
For NH: Black Risotto with Baby Squid and Coconut Emulsion. What fun presentation- it looks like the squid is trying to crawl out of the rice!
The coconut gave it a sweetness, and he said it was tasty.
We enjoyed wine with dinner (Barbera for him, Malbec for me), and after I asked for a glass of sparkling wine to finish. I received it in this fun glass:
Before shuttling home, we enjoyed this for dessert: