a smol taste of san josé del cabo
escaped rainy NY for a week of warmth and this is everything I ate.
March through May is the best time to take a vacation- mostly because the weather at home is generally crappy, there’s this long lag between January and the summer that you’re like ENOUGH. I gotta get outta here. Soo this year we opted for a week in San José del Cabo.
If you’re from the east coast, Cabo is a little bit of a further trip than a lot of closer places in Mexico, but I gotta say, it’s worth it. The waves are great for surfing and swimming, the food is fantastic and you kind of get a little bit of everything. Between San Lucas and San José, San José is definitely the chiller of the two and kinda perfect for a relaxing week away. Oh, and the food is fking great.
The food rundown…
Talay Authentic street truck-style Thai inspired food that had such interesting twists on Thai classics. An open kitchen, all outdoor vibe with fires and cozy string lights, this was definitely a trip highlight. The dishes were creative, super unique and showed a true appreciation for Thai culture. My husband Derek spent over two years living in Thailand and thoroughly enjoyed every dish.
Menu highlights: Lobster satay toast, Tom Kha Hed soup, spicy crab noodles & the spicy short rib basil
Señora Cocina Delicious authentic (they don’t even have a website) Mexican food that was casual, super homey and just an absolute treat. Don’t be turned off by the fact that it’s in a shopping plaza, once you enter this little spot, you feel immediately welcomed in by the owner. The food was so tasty and I really felt like I was eating in someones home.
Menu highlights: Enchiladas in a creamy green sauce, pickled local veggies, Braised beef torta
Omakai Right in downtown San José, we got to do an art walk before dinner (highly recommend, lots of local artists and great way to get a taste of the city) and then sat at Omakai for one of my favorite meals on the trip. On the Michelin list in 2024, let me tell you, this place did not disappoint. The sushi was so fresh (they said the full salmon had arrived 10 minutes before we sat down), the drinks were unique and the overall ambiance was great. You can do the omakase tasting, but we just went off the menu which was great.
Menu highlights: Fried gyozas, tuna crispy rice, hot stone salmon, soft shell crab maki, special salmon
One & Only Palmilla We had the luxury of staying at this truly incredible hotel for a few of the nights of the trip. This is really a unique and very special spot, with incredible views, service and food. I would definitely recommend if you are looking for a little bit of a splurge. There were a few restaurants on the property including “Seared” by Jean Georges. These are certainly a splurge and one we opted to skip and instead explore places outside of the hotel. However, one of the nights they offered a special Mexican night with authentic music and food. This was on the more affordable side and was truly a treat. This would definitely be a good alternative if you want to visit the property without staying there.
Menu highlights: Tacos al pastor (with homemade tortillas and pastor made in front of you), shrimp queso fundito
Acre Our last meal in Cabo and might have been my favorite. The vibe was golden hour, textiles, tons of greenery and open cooking. You’re literally on a farm so no surprise that everything is farm to table. This got a 10/10 on vibes, food and cocktails- also there was a wedding happening so definitely a cool idea if you’re looking.
That was pretty much it! Such a fun little trip that I would definitely suggest. HMU if you have any Qs or want to know more details about anything <3
Now, what’s for lunch?!
It was a serious reset after a week of vacation eating this week! So I opted for these Smoky Salmon Caesar Lettuce Wraps which were super easy, high protein and delish. I would definitely recommend saving for that reset meal you need after a trip or a bender of a weekend.
Ingredients:
Serving size: 6 wraps
The dressing:
2 tbsp capers, roughly chopped
1 egg yolk
Juice of one lemon
¼ cup olive oil
1 tbsp Dijon mustard
2 tbsp greek yogurt or sour cream
3 tbsp grated parmesan cheese
Sea salt
Pepper
The rest:
2 packs of Acme Salmon Candy
Breadcrumbs
6 large romaine lettuce leaves
2 Persian cucumbers
Slices of red onion
¼ cup pepitas
Instructions:
Make the dressing by combining capers, egg yolk, lemon juice, dijon, sour cream and parmesan to a bowl. While whisking, slowly drizzle olive oil into the dressing so it get’s nicely combined. Season with salt and pepper and add more olive oil as needed for desired creaminess in the dressing.
Note: This makes extra dressing so you can make this for more than one meal, I would suggest removing about half the dressing from the bowl and reserve for later use. Keep the remaining in the bowl to make the wraps.
In same bowl, add sliced red onion, pepitas and Acme Salmon Candy, broken up into bite sized pieces. Mix until creamy and combined.
Add breadcrumbs to a skillet on medium to low heat and stir frequently for about 5 min or until the breadcrumbs start to brown.
Add salmon caesar to each lettuce wrap and top with crispy breadcrumbs. Enjoy!