Cabo Cantina

About

This family-run operation channels the coastal spirit of Baja and the regional depth of Oaxaca and Veracruz, moving beyond standard taqueria fare to showcase mole traditions and fresh seafood preparations that reflect the owner's roots. The kitchen treats mezcal as more than a bar prop, building the beverage program around small producers while the dining room fills with the kind of easy, multi-generational energy that comes from cooking what you actually grew up eating. Expect simple plating that lets the ingredients speak—whether it's a perfectly charred fish preparation or a labor-intensive mole that's been simmering since morning.

Hours

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