Pitahayas

Update October 27, 2023 Staying at Hacienda Del Mar again this Fall, here for a birthday week and had dinner at Pitahayas this evening. Despite enduring Hurricane Norma only 6 days ago, the restaurant was up to speed this evening. Service was good, attentive, but not intrusive, and the pace of the meal was good. The almost full moon helped to set the atmosphere for the evening! We started by ordering a Grenache Blanc from the Malagon Vineyard in Guadalupe, Mexico when in Rome... which was actually very good. The only issue with the wine was the temperature when brought to the table... cool, but not chilled, as one would expect from a well-run cellar. Could have been weather related, but it 's an issue we 've encountered before. A bucket of ice solved that issue after about 30 minutes... Along with the wine, the first deliveries to the table were an amuse bouche of watermelon, sprinkled with feta cheese, which was quite delicious. At the same time, the bread board arrived with a steaming hot loaf of sourdough bread with a side of cheese/olive oil and burnt onions. The burnt onions are a thing at Pitahayas. A bit unconventional, but we see it as cutting edge... burn the onions in the oven, let them cool, and then turn them into powder. Very creative IMHO and a delicious and unusual accent to include in a dish. PS the burnt onions show up in other dishes as well, and always add a flavor note that is delicious! For starters on the menu, we ordered the crispy shrimp, which is a favorite of many visitors to the restaurant. Lightly battered and fried to perfection. Detracting from the shrimp was the peanut-sauce concoction under the shrimp and the accompanying sauce. The shrimp was delicious but needed a better pairing. Next up, a berry sorbet palate cleanser ... very good indeed, and provided a wonderful bridge to the entrees to follow... Entrees this evening were creamy rice with lobster tail and the blackened fisherman 's catch of the day... both were very good, but we agreed the blackened fish was the star of the evening. The creamy rice was much like a risotto, with veggies, and the lobster tail was a decent size and fresh. Very good! The blackened fish was Mexican seabass in the grouper family , The seasoning was perfect, very tasty spices with a little heat! The best surprise is what we believe was squid-ink rice under the fish, we 'll have to circle back with the chef on that... it was great! The veggies on the plate were room temperature, likely not freshly cooked when the fish was prepared. There are only so many hands in the kitchen. A very nice touch from the restaurant was a complimentary birthday dessert served with a flaming, sparkling firework on top, and serenaded by the staff singing happy b-day. A small chocolate ganache cake with blueberries and meringue drops... a very nice touch... All in all, a very good meal, with a few misses as noted in this review. Pitahayas is worth a visit if you 're in the Cabo area!

What a difference a day makes! We tried Pitahayas again for dinner here at Hacienda Del Mar, in Cabo San Lucas, Mexico. Service was great, attentive, but not intrusive. We began with the amuse bouche of falafels, with a side of a middle eastern tomato sauce… Delicious! For appetizers, we tried the sashimi tuna and the grilled octopus. The appetizers arrived quickly, and were served at an excellent temperature. The tuna was super fresh, and the side dollops of wasabi were the perfect match. The grilled octopus may have been pan-grilled or fried, as opposed to grilled, but it made no difference. Outstanding taste, especially when paired with the sauce on the side; and there was a lot of octopus there, easily an entree-sized serving. For our entrées, we selected the crusted sea bass, and the blackened fisherman’s catch, also sea bass, or perhaps the equally popular local grouper. The both fish were expertly prepared. The plate presentation of the crushed fish was excellent, and the soy-based sauce underneath the fish was very tasty. The blackened fish was divine, and the side brussels delicious. We ordered wine for dinner, a Roganto sauvignon blanc, an excellent representation of the varietal from Mexico. The wine was served appropriately chilled, and the table bottle service was perfect. Special shout out to the entire staff, well done! Special hat tip to Mimi at the bar, easily one of the best bartenders in Mexico, and so pleasant to chat with about cocktails, local cuisine, etc. A wonderful evening at a 5-star restaurant!

Me facina todo lo k veo y me encanta, a pesar de k no he tenido la oportunidad de ir a visitarlos, felicidades salu2

Excelente lugar, deliciosa fusión gastronómica y excelente servicio. Por siempre un lugar para recomendar.

The best restaurant in Baja. The food is the most unique we have experienced in a long time. Each part of the meal was so intricate in the flavors. The chiefs sample to start was a mushroom Risotto with grilled shrimp, I could have had this as my meal and been perfectly happy. Next up was a black Thai rice dish with a blue crab, crab cake. Followed by the catch of the day, red snapper and beef filet carna asada. Dessert was banana cheese cake egg rolls. Fo get about it! We come here every time we are in Cabo and are looking forward to our next trip.