Cabo Cantina

About

This family-run spot channels the coastal energy of Baja and beyond, where the kitchen rotates through regional Mexican preparations—from Oaxacan moles built on deep spice foundations to fresh ceviches and grilled fish that reflect the restaurant's seaside namesake. The bar stocks serious mezcal selections alongside beer, and the dining room operates with the unpretentious warmth of a cantina meant for regulars, families, and anyone hungry enough to respect the cooking. Expect straightforward execution of time-tested recipes rather than reinvention: handmade tortillas, slow-braised meats, and the kind of seafood dishes that taste like they're pulled directly from regional tradition.

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