Baja Cantina recipes for Mexican food from Los Cabos, Cabo San Lucas, Baja California

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Baja Cantina, Cabo San Lucas

On a recent trip to Cabo San Lucas, we discovered an area we had previously missed. It's on the western edge of the marina, south about as far as you can go. The restaurants and bars are facing a wide sidewalk, and across the walk they moor large motor yachts from all over the world.

If you like boats, this is a great place to hang out and see some beauties. It is also a great place to watch touristas, as they disembark and walk by from the large cruise liners that visit every day or so. This is another way to see some real beauties...

Baja Cantina is our favorite along this stretch, for breakfast, lunch, or dinner. We happened there early one morning, and were ready for a yummy Mexican breakfast.

Baja Cantina didn't disappoint us.

I ordered Breakfast Fajitas en Molcajete. A molcajete is a stone bowl, we would call a mortar, where corn or wheat gets ground into meal, using another oblong rock as a pestle. Having my breakfast served in one sounded interesting.

The photo on the left shows the molcajete, made of black volcanic rock, holding the fajitas and scrambled huevos (eggs). My plate has refried beans, breakfast potatoes, and warm flour tortillas. The fajitas consist of seasoned and grilled flank or skirt steak and sautéed onions and peppers. The fajitas without the eggs and potatoes are served for lunch and dinner, also.

Here's how to make your own version of Breakfast Fajitas for four, although you might not have a molcajete to serve it in!

    2 pounds flank or (preferably) skirt steak, tenderized and cut into strips
    1 yellow, 1 red, and 1 green bell pepper, cut into strips
    1 medium onion, cut into strips
    1 tomato, cut into chunks
    1 canned jalapeño, or 1 tablespoon jalapeño slices
    1/4 cup olive oil
    6 tablespoons lime juice (approx. juice from 3 limes)
    2 tablespoons red wine vinegar
    1 tablespoon oregano
    1/2 teaspoon Worcestershire sauce
    1 1/2 tablespoons garlic powder
    salt and pepper
    1 tablespoon butter
    1 tablespoon vegetable oil (olive or corn)
    6 large eggs
    3 tablespoons milk

Tenderize the meat either by pounding it with a tenderizing mallet or by using a Jaccard. Slice the meat into strips, and combine with the peppers in a large bowl.

Combine the olive oil, lime juice, vinegar, oregano, Worcestershire sauce, and garlic powder and pour over the meat and peppers. Salt and pepper the mixture and toss to combine. Marinate for anywhere from a half hour to overnight in the fridge. Longer is better.

Get a large skillet, grill, wok, or barbeque very hot. Drain off the excess marinade and stir-fry the meat and vegetable mixture as quickly as possible. A few minutes should cook the meat and char the vegetables. Discard the excess marinade.

Meanwhile, heat another skillet containing the butter and oil. In a small bowl or cup, whip the eggs and milk. Add to the hot skillet, and let cook for a minute undisturbed. Using a spatula or wide spoon, gently fold the cooked portion of eggs over the uncooked, so they stay fairly loose and fluffy. Salt and pepper the eggs to taste.

Serve with warm flour tortillas, refried beans, and hash browns. To see how to make good refried beans, please visit Cooking Dude's pinto bean page.

Click on the map to see how to get to Baja Cantina. There's lots of parking between the main drag (Lazaro Cardena) and the marina. Just go down the alley between the buildings across from the Giggling Marlin.

Their address is H-1 Plaza las Glorias @ L-M Dock, Cabo san Lucas, BCS Mexico CP 23410. Their email address and telephone number is bajacantina@cabotel.com.mx (624) 143-1591.

To see their entire menu, please visit the Baja Cantina web site.