A compilation of delicious random plates we ate in Cabo…

Some restaurants were not able to make it into a full post so we’re compiling some of these delicious plates just for you on this post….

How about some huevos rancheros, with green salsa on the side so you can soup-it-up as much as your desire requires…with onions, sour cream, cilantro and queso cotija (strong dry cheese) to balance the plate ๐Ÿ’ฏ

Also for breakfast, a sope de nopal which is grilled cactus base, shredded chicken, green salsa, sour cream, avo, and fresh soft cheese.

This scallops ceviche estilo Sinaloa was to die for! The Sinaloa style distinguishes from other ceviches mainly because they add cucumber, chile piquin, and lots of lime juice!

This shrimp cocktail on molcajete below was also really good, that volcanic molcajete stone is used for many dishes in Mexico, from grinding salsa ingredients to throwing it into the oven or grill to cook dishes in them. This time this was a cold ceviche with lots of serrano chile, chopped onions, lime, on top of tostadas. #foodgasm #foodieheaven #foodie #mexicanfoodie

And this was a gorgeous capresse salad (by now you know who ordered right?!) ๐Ÿ‘ธ๐Ÿปwith burrata cheese, basil, olive oil, and crushed pepper

This is a Mexican-style tiradito (originally from Peru). In Mexico they spice it up a couple of notches by adding signature sauces, cucumber, and the yellow fin tuna with tomatoes make for a unique family of flavors.

We also had some good fried shrimp and fish tacos, although these are formatted more for American palates. You can tell mainly because of the addition of cabbage and spicy mayo. They saved their reputation by including some real red and green salsas.

The delicious pots below included our core quesadilla ingredients. Grilled portobello, cheese, epazote (green tasty herb used in most properly prepared mushroom-related quesadillas), sour cream, and of course green salsa…over hand made, thick and soft corn tortillas ๐Ÿ˜

And this fish, herbs, and vegetables dish that has a clear Asian infusion, but with the Mexican touch makes it a total #foodgasm

And to close our trip to Cabo here are some uber cute chocolate covered berries ๐Ÿ˜‡

Thank you for reading! With this post we close our weekend in Cabo. Stay tuned for more delicious Verdu Eats coming up soon! Don’t forget to subscribe! ๐Ÿฆž๐Ÿ’–๐Ÿ€

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