Want to know if you've found a great Mexican restaurant? Find out where the tortilla's come from. Fresh made... great. From a package.... not so much. Not only does Mi Casa make them fresh, they make them fresh just before they arrive at your table!
 REVIEW OF MARIA CORONA MEXICAN RESTAURANT, CABO SAN LUCAS
NOTHING SAYS TRADITIONAL LIKE A MEXICAN GRANDMOTHER'S AGES OLD RECIPES
If you're a baby-boomer, you'll remember the show "Father Knows Best" where Robert Young's role was that of the all-knowing, all-caring dad of dads. Well, when it comes to truly traditional Mexican fare in Cabo San Lucas, Abuela (spanish for grandmother) is the one who knows best. The grandmother I'm referring to is Maria Corona, namesake of Jorge Gonzalez Sanchez's latest culinary project and Jorge's muse when it comes to authentic Mexican cooking.
I've yet to have the pleasure of meeting Maria although one day I hope to. She is very much involved in the development of the restaurant's menu and also trains kitchen and wait staff in the proper preparation of her timeless dishes. Her wise palate is put to good use sampling the creations that parade from the open kitchen leaving a trail of heady aromas and watering mouths. A little more this, a little less that..... that's how a visit from the matriarch of this family goes – nothing is right until it gets Maria's nod. It takes that kind of care and dedication to create not just another Mexican restaurant, but something truly special.
Maria Corona Restaurant joins a family of eateries owned and operated by Jorge. His claim to fame in Los Cabos? His two other restaurants. Baja Cantina Dockside - a marina front restaurant and bar that is without a doubt a favorite amongst the sport fishing captains and crew members whose yachts lie just steps away and, Baja Cantina Beachside - on the ever popular sands of Medano Beach. Both restaurants are proven winners and they play host to many of Cabo's premier events, sport fishing and entertainment focused alike. I've been a patron of both for quite some time and was thrilled to learn of Jorge's new venture and even more so when Jorge invited us to check out Maria Corona during its opening week.
As soon as you walk through the front door, you'll be greeted by Maria Corona's hostess and staff members. The restaurant's decor is colorful but not overdone with a visually pleasing balance of earthtones against vibrant color. A collection of lamps hang from the palapa roof and they not only light the interior, they themselves create so many focal points your eyes are drawn to each and every one.
Once we were seated, we began our culinary expedition with something we didn't see on the menu.... a delightful cream of poblano chile soup topped with Mexican cream and roasted corn kernels. The small bowls of soup arrived as an extra special treat and it was rich, creamy and full of roasted chile flavor. Next came guacamole prepared tableside. Of all the dining we've done in Baja, this was the first time we were asked how we liked it spiced... hot, mild or not spicy at all. We opted for mild and watched our waiter as he diligently prepared the guacamole mashing only one plump roasted serrano chile in a Mocajete (a spanish stone mortar and pestal) combining it with fresh garlic, onion, cilantro and locally grown avocados.
More drinks were ordered and I opted to take Enzo the bartenders recommendation of a mango margarita poured into a chile and salt rimmed glass. The spiciness of the chile brought out the natural sweetness of the mangos and I have to say, when Enzo recommends, one should listen and heed his advice... it was that good!
Maria Corona's bartender, Enzo, took his name from Enzo Ferrari – his boyhood and present day idol by way of Enzo's
love of Formula One racing. While Enzo is indeed fast in preparing your favorite cocktail, he does so with precision and creates checkered flag worthy libations.... VIVA ENZO!!
For starters, our group of four chose a few items – a bowl of tortilla soup, a bit spicy but rich in flavor nonetheless; Shrimp Aguachile, fresh shrimp bathed in lime juice, onions, serrano chiles, salt and pepper – also quite spicy but very, very good; and a chilled cactus leaf salad – layers of cactus leaf topped with onion, cilantro, tomato and Cotija cheese – a surprisingly refreshing and cooling end to our appetizer selections.
For the entrees, the selections became a bit more difficult as the menu is quite deep. I wanted to explore some of Maria's recipes taken from the Yucatan so my choice was the Beef Yucateco – a tender beef shank marinated in Achiote chile, orange juice and a variety of spices then slow roasted in a banana leaf. The flavor is deep and robust while the shank falls from the bone. My partner, Dolores, chose the Mayan Style Pork Pibil which is shredded roasted pork that also starts its journey to the plate in a tasty marinade and ends with a roast in a banana leaf. Both entrees were served with crisp grilled vegetables and rice. |
Tableside preparation of Mexican classics like Guacamole adds flair
to your dining experience at Marina Corona. Hot or mild? Your
waiter will ask and use freshly roasted whole chiles to make it just
as you like it!
Our guests that night were Minerva Saenz Valenzuela and husband Bob Smith of Minerva's Baja Tackle. We wanted to bring along friends who really know Mexican cooking and Minerva knows it very well. In fact, her mother and sister own a very popular Mexican restaurant in Southern California and the entire clan is akin to Mexican food afficianados.
Minerva opted for a combination plate, the Maria Corona Platter, that features chile relleno, chicken mole and chorizo, a spicy Mexican sausage that so pleased Minerva that she is on a quest to get the same quality product for use at home. Bob's selection was the Shrimp Tres Quesos – shrimp medallions sautéed in butter, herbs and bacon finished with a white wine and cream sauce made with three types of cheese. I'd like to comment on this dish, but Bob managed to finish the plate before my fork could sneak its way across the table to smuggle a bite. Stomachs full, we all shared a piece of Maria Corona's Sweet Cornbread for dessert with a cup of vanilla and cinnamon infused coffee.... good stuff!
Perhaps the most impressive aspect of our dinner was Maria Corona's menu.... it is nothing if not abundant and pleasingly diverse. At the time I wrote this review, Maria Corona's website was not yet completed so if you'd like to get an idea of what you can expect, CLICK HERE to download Maria Corona's Menu. In closing, I can tell you that a visit to Jorge's newest restaurant is well worth it and I can also say with no uncertainty that "Abuela knows best" and I don't care if father finds out.
 The hostess at Maria Corona dressed in traditional Mexican attire.
CONTACT INFORMATION & LOCATION
Maria Corona is located in the center of Cabo San Lucas on 16 de Septembre just off the corner of Leona Vicario y Morelos. Convenient parking is readily available in their private parking lot.
VISIT THEIR WEBSITE
To make reservations by phone, or to contact them for groups or celebrations call:
PHONE: 011-52-624-143-0123 or 011-52-624-143-1591 from the USA. From Cabo San Lucas, simply dial 143-0123 or 143-1591. |
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