This will be my last post on our Cabo San Lucas trip, and of course it will be all about the food. Again. Our favorite sushi restaurant on the planet is Nick-San, just a block from the marina and conveniently located next to a small pay parking lot (as parking in Cabo can be a nightmare). We usually sit at the sushi bar, and try to grab a spot in front of Abel, our favorite sushi chef. He’s worked for Nick-San for 16 years, and he is VERY good at what he does. His English is a bit sketchy, but between my Spanglish, Steve’s knowledge of the language and Abel’s happy-to-translate co-workers we can communicate. And laugh. A lot.
His English is a bit sketchy, but between my Spanglish, Steve’s knowledge of the language and Abel’s happy-to-translate co-workers we can communicate. And laugh. A lot.
Abel is a very happy guy and he has a huge, beaming smile, so he’s perfect at the front of the house and has a “Buenas Noches” for everyone walking in the door. An ex-pat American couple sat next to us and told me they come to Nick-San every Friday for sushi, and sit at Abel’s station. I told them they are very lucky, and that we are very jealous.
We’ve always ordered off the menu, the sashimi serranito and sashimi cilantro being two of our favorites, but on this last trip we just asked Abel to do his thing. I asked for something with pulpo (octopus – I was very proud of myself that I remembered that word) and he made us a sashimi/salad with octopus, jicama, lime and cilantro. It was amazing. We asked for whatever he wanted to make for us and we were not disappointed. Rolls with rice paper, tempura, and deep fried wild rice as a topper; yellowtail-wrapped crab and cilantro with ponzu, seared yellowtail topped with avocado and sesame seeds atop cilantro cream sauce, and a hand roll of a spicy salmon mix with capers among other tantalizing ingredients. And wonderful scallop and crab filled dumplings in kataifi dough, the shredded dough used for pistachio bird’s nests and other honey-laden Greek and Turkish pastries. So different, so Japanese-Mexican fusion, and, with all the just caught fish in Cabo, so incredibly fresh.
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Our resort offers an “owner’s breakfast” where they attempt to sell us more time-share or fractional ownership property. We always eat their food, say no, and collect our parting gift, which is a black card that gives us 15% off of food and beverages and spa treatments. Every year they ask why we show up just to say no, thank you. I explained that as long as they give me the black card with the discounts I’ll continue to waste their time. They want to know what we’ll do when our time-share expires and we tell them we’ll probably just go to Cabo Pulmo, rent a house and chill out. They want to know if we’ll spend any time in Cabo San Lucas then. And I tell them yes. One or two nights, just so we can go to Nick-San.
love it – and what beautiful sushi! I best as good if not better tasting than it looks! I am jealous – enjoy trip!
This all LOOKS beautiful, Deb, but I will never be able to bring myself to eat raw fish. I have never been to a sushi restaurant for that reason. I wonder if you can order cooked fish. I buy Spicy shrimp California rolls at Whole Foods and love them, but the shrimp is cooked. I know I must sound very unsophisticated. I am glad you and Steve are able to enjoy it though, and enough people rave about it that it must be good, but I just can’t bring myself to do it. That’s why I have never eaten oysters.
Enjoy the rest of your stay!