Where we cook in Los Cabos
The two towns are half an hour apart and feel nothing alike. Cabo San Lucas is loud and busy at the tip; San Jose del Cabo, up the coast, is slower and older. Between them runs the Corridor, and most of the villas we cook in are along it or above it: Pedregal, Palmilla, Chileno Bay, Cabo del Sol, Diamante on the Pacific side, and Puerto Los Cabos beyond San Jose.
Two things worth knowing before the first dinner. Villa kitchens here run on purified water for everything, including washing produce and making ice, and a chef who works these houses does that without being asked. And the Pacific side is meaningfully windier and cooler in the evening than the Sea of Cortez side, which decides whether dinner happens outside.
