Interviews Quivira Golf Club / Photo: Melissa Paltrowitz

Published on January 26th, 2018 | by Darren Paltrowitz

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7 Quivira Los Cabos Staff Members Discuss Food & Fun In Cabo

Last month I had the pleasure of visiting Quivira Los Cabos in Cabo San Lucas, Mexico. This was detailed for The Hype Magazine, as I interviewed four other travel journalists staying at Quivira Los Cabos. Due to popular demand, I decided to also interview some of the staff of the Quivira resorts and destinations — seven of the managers, to be exact. For anyone thinking of visiting any of the properties found within the Quivira grounds, this article ought to serve as some guidance as to what should be ordered off the menu; fortunately, many of the resorts do offer all-inclusive options.

More information on Quivira Los Cabos can be found online at www.quiviraloscabos.com.

Octavio Hernandez, Executive Chef

How would you describe the food of Quivira Los Cabos to someone who has not yet been there?

Octavio Hernández, Executive Chef at Pueblo Bonito Pacifica: At the Peninsula restaurant you will enjoy dishes with flavors that are not found anywhere in the world, since they are unique to the Baja. Our dishes are mainly seafood with local ingredients prepared with a modern technique to create unique flavors that result in an unparalleled cuisine.

Obet Montiel, Food & Beverage Manager at the Pueblo Bonito Pacifica Golf & Spa Resort: My favorite is the Peninsula restaurant. I think it’s a wonderful way to get to know a little more of Mexico and a specific area: the Baja. We offer a wide variety of dishes from the region, but cooked with modern techniques, which make them special.

Carlos Arriaga, Chef Patron at Quivira Steakhouse: Sound cooking techniques and well-accented flavors, with textures and surprises for the palate. Meat of excellent quality, perfectly cooked to the guest’s taste.

César Vargas, Corporate Chef at Quivira Steakhouse: The Quivira Steakhouse offers dishes of unique flavor and with peculiar textures. Fine cuts of meat cooked to perfection, in a fine-dining environment.

Mizraim Corpus, General Manager of the Pueblo Bonito Golf & Spa Resort: The Peninsula restaurant serves unique local food with high standards of taste and creativity.

Armando Garcia, Operations Manager for the Pueblo Bonito Golf & Spa Resort: The restaurant Fellin’s at the Pueblo Bonito Rose Resort is a traditional Italian restaurant with a beautiful oceanfront terrace and a view of Land’s End, which makes it unique.

Miguel Vargas, Head Butler

What is your favorite item on your restaurant’s menu?

Octavio Hernández, Executive Chef at Pueblo Bonito Pacifica: Pulpo Al Ajillo (grilled octopus with garlic) or Cabrilla Rostizada (roasted fish).

César Vargas, Corporate Chef at Quivira Steakhouse: The ribeye and the short ribs.

Carlos Arriaga, Chef Patron at Quivira Steakhouse: For breakfast, egg toast from our smoker service and the brisket tacos. For dinner, the rib eye.

Mizraim Corpus, General Manager of the Pueblo Bonito Golf & Spa Resort: Cured sea bass sashimi called La Playita.

Obet Montiel, Food & Beverage Manager at the Pueblo Bonito Pacifica Golf & Spa Resort: Carne asada — yummy!

Armando Garcia, Operations Manager for the Pueblo Bonito Golf & Spa Resort: The Grape Pizza — you can’t miss it!

Mizraim Corpus, General Manager

What is coming up for your restaurant? Anything new or exciting?

Octavio Hernández, Executive Chef at Pueblo Bonito Pacifica: Of course we have something new and exciting. On the winter menu we will include dishes that we’ve carefully selected, inspired by the trips and studies made to the native villages, which allowed me to understand and learn more about the old Baja cuisine. We are introducing these methods into our kitchen with modern techniques personally created by me. These would be some of our new dishes, the Lobster Tamale Ensenada and Clams marinated in Mezcal and Pitahaya Sauce.

César Vargas, Corporate Chef at Quivira Steakhouse: For lunch, we recently introduced a menu of smoked dishes full of flavors using a variety of seafood and meat. For dinner we are including a variety of beef aged from 25 to 45 days. And of course, our exclusive personalized service to the table.

Carlos Arriaga, Chef Patron at Quivira Steakhouse: We recently added to our menu smoked dishes and aged beef served in a more personalized way.

Mizraim Corpus, General Manager of the Pueblo Bonito Golf & Spa Resort: The winter menu is coming and will utilize more local recipes that guests normally wouldn’t find in other restaurants.

Obet Montiel, Food & Beverage Manager at the Pueblo Bonito Pacifica Golf & Spa Resort: Oh yeah! The chef and I are very excited. We are already working on the next recipes that will be included in the winter menu, with products from our own farm. We are confident that everything on the new menu will be delicious!

Armando Garcia, Operations Manager for Pueblo Bonito Golf & Spa Resorts: Don’t forget to visit The Market at Quivira. It is inspired by modern food halls found in major U.S. and European cities. It features a collection of 10 eateries, among them a 1950’s diner, an Asian restaurant as well as a creperie and a chocolate shop. For families with children, it is a guaranteed success.

César Vargas, Corporate Chef

Finally, when not busy with work, how do you like to spend your free time?

Octavio Hernández, Executive Chef at Pueblo Bonito Pacifica: I enjoy spending time with my family and sampling the native restaurants of the region, since the techniques of the old cuisine of the Baja are very interesting.

César Vargas, Corporate Chef at Quivira Steakhouse: Enjoying the nature of Los Cabos and the Baja Peninsula with my family, whether it is the beach or the desert.

Carlos Arriaga, Chef Patron at Quivira Steakhouse: Touring the beautiful state of Baja California Sur and tasting delicious food in local establishments, as well as enjoying the beaches.

Miguel Vargas, Head Butler of Pueblo Bonito Pacifica Golf & Spa Resort: With my beautiful family, my wife Diana, my son Diego and my daughter Ximena. And I have some hobbies, like fishing and riding my motorcycle.

Mizraim Corpus, General Manager of Pueblo Bonito Golf & Spa Resort: Family activities at home and golfing.

Obet Montiel, Food & Beverage Manager at the Pueblo Bonito Pacifica Golf & Spa Resort: Enjoying the beach or fishing.

Armando Garcia, Operations Manager for Pueblo Bonito Golf & Spa Resorts: I like to take the road north along the Pacific Coast and spend the day at Cerritos Beach watching the surfers.


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About the Author

is a New York resident (and Long Island native) with over 15 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. In the years following, he worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Loudness, Rachael Yamagata, and Amanda Palmer.Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World, TheStreet.com, Format Magazine, Businessweek, The Improper, the L.A. Times, and the Jewish Journal. He has been a member of the SATW and the IFWTWA organizations as a food and travel writer.Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host the recently-launched "Paltrocast With Darren Paltrowitz" podcast, as co-produced with PureGrainAudio.


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