Menu - Edith's Restaurante Best Fine Dining in Cabo San Lucas

Salads

Organic Arugula Salad

Arugula, Parmesan cheese, cherry tomatoes stuffed with goat cheese, bell peppers, pear, avocado and parsley. Dressing made with roasted cherry tomatoes, olive oil and herbs.

Caesar Salad

(Per person) Caesar salad has had a following ever since the late 1920´s.The original recipe created by two Italian brothers, Alex and Cesar Cardini in their Tijuana restaurant. Proudly prepared at your table.

Soups

Aztec Soup

A traditional tortilla soup, made with organic chicken broth garnished with guajillo peppers, fresh regional cheese, avocado, epazote and sour cream.

Soup of the Day, Bisque or Chowder

Depending on the freshest produce from the orchards of Todos Santos or the catch of the day in the Cabo area. Different every day, your waiter will gladly inform you.

Appetizers

Over ½ lb. of Jumbo Shrimp

(250 g) Cold, shelled, served with a dipping cocktail sauce, laced with horseradish.

Abalone Carpaccio

(125 g) Abalone juice, olive oil, mustard, onion and oregano. Dressing with basil infusion and red pepper infusion.

Tuna Tartar Tacos

(4 pieces) (150 g) Tuna, Lettuce, ginger, garlic, chay, green pepper, onion, cilantro, habanero pepper, olive oil, sesame seeds.

Lobster Taquitos, Puerto Nuevo Style

(4 pieces) (150 g) Lobster, Flour tortillas, pinto beans, red rice, lettuce, cherry tomatoes, guajillo sauce, sour cream and cilantro.

Grilled Rib Eye Tacos

Grilled Fresh Fish Tacos

(4 pieces) (150 g) Lettuce, avocado sauce, black beans, mint, cilantro and epazote.

Quesadillas Tres Marias

(100 g) Red corn tortilla, filled with shrimp and cheese green corn tortilla, filled with zucchini blossoms, epazote and cheese. White corn tortilla with flax seeds, filled with Rib Eye steak and cheese.

Edith's Favorites

Organic Chicken & Green Pipian Mole

This dish has been present for many generations in the mountains of Guerrero and is meant to bring families together. This mole is made with pumpkin seeds, tomatillo, garlic, onion, cilantro, epazote, radish leaves. Served with zucchini and a black bean tamale.

Fish "Veracruz" Style

(300 g) Chunks of fresh catch of the day, prepared on a sauce made with olive oil, garlic, chile guero, onions, poblano peppers, tomatoes, olives and fine herbs served with steamed white rice.

Breaded Jumbo Shrimp U-10

(300 g) Served with French fries, a red cocktail sauce and tartar sauce. This dish is in honor of the Randy Mosley and Estela´s restaurant “Estela´s by the Sea”, Now Edith´s restaurant, where Chef Edith worked 44 years ago as a waitress.

Wally´s Special

In honor to “The Little Rascalls” Wally Allbright, family’s great friend.
He attended every day and only ordered this combination, 150 g Grilled lobster, 150 g Garlic laced butterflied shrimp and 150 g Catch-of the-day. Served with a baked potato & our grilled garden vegetables and a spinach & butter.

Tampiquena with Center Cut Beef Fillet

(275 g) A combination of mesquite grilled cut Fillet Mignon, chicken enchilada covered with a red guajillo sauce and a cheese quesadilla with zucchini blossom, garnished with a chipotle and requeson sauce, red rice, pinto beans and guacamole.

Miraflores Mesquite Grill

Filet Minon US CAB

(350 g) US CAB, Mesquite grilled, served with mashed potatoes infused with truffle oil, mushroom gravy garnished with fresh steamed asparagus, spinach and carrots with parmesan cheese.

Rib Eye US CAB

(500 g) US CAB, served with baked potatoes and grilled vegetables or mashed potatoes with truffle oil, mushroom gravy and grilled seasonal vegetables.

New York US CAB

(500 g) US CAB, served with baked potatoes and grilled vegetables or mashed potatoes with truffle oil, mushroom gravy and grilled seasonal vegetables.

Arrachera

Cajun Tuna

(300 g) Served with mashed potatoes, grilled vegetables and papaya sauce.

Rib Eye Hamburger US CAB with Cheddar Cheese

Grilled patty with avocado, lettuce, tomato and red onions. Served with french fries, ketchup and Dijon mustard.

Baja Fresh Catch of the Day

Fish ¨Veracruz¨ Style

(300 g) Chunks of fresh catch of the day, prepared on a sauce made with olive oil, garlic, Chile guero, onions, poblano peppers, tomatoes, olives and fine herbs served with steamed white rice.

Grilled Fresh Fish (Catch of the day)

(300 g) Over a bed of steamed spinach. Served with mashed potatoes and grilled seasonal vegetables.

Baja Style Shrimp U-8

(300 g) A Baja classic, large, butterflied shrimp, grilled & smothered in our garlic sauce. Served with Pacific rice, beans, tomato, avocado and basil.

Scampi Jumbo Shrimp & Pasta U-8

(300 g) A delicious combination based on large fresh shrimp sautéed with garlic, butter, white wine, lime juice, parsley and basil.

Imperial Jumbo Shrimp U-10

(375 g) Stuffed shrimp with jalapeño and cheese wrapped in bacon and covered with chipotle and cheese sauce, drizzled with jalapeño chutney. Served with mashed potatoes and grilled vegetables.

Steamed Lobster & Scampi Shrimp

200 g Lobster, 150 g Shrimp cooked with garlic, butter, white wine, lemon juice, parsley.
Served with Pacific rice, spinach and parmesan cheese.

Mexican Dishes

Organic Chicken Enchiladas in a Guajillo Sauce

Beef Fillet Enchiladas in a Roasted Tomatillo Sauce

Stuffed Pepper with Rib Eye & Cheese

(300 g) Poblano pepper stuffed with three cheeses and ground beef. Served with red rice, pinto beans and guacamole.

Pancho Villa

(250 g) A combination of grilled organic chicken breast, a Poblano pepper stuffed with three cheeses, battered and fried and a beef enchilada smothered in a roasted tomatillo sauce served with red rice, pinto beans, guacamole and fried plantains.

Tampiquena with Center Cut Beef Filet

(275grm) A combination of mesquite grilled cut Fillet Mignon, chicken enchilada covered with a red guajillo sauce and a cheese quesadilla with zucchini blossom, garnished with a chipotle and requeson sauce, red rice, pinto beans and guacamole.