Welcome to Felix' Fine Mexican &
Seafood Restaurant, located at the corner of Hidalgo and Zapata streets,
in beautiful Cabo San Lucas, Mexico.
If you're on your way to Cabo for some fun, relaxation, and fantastic
food, you're coming to the right place! Felix' Restaurant offers the
most extensive menu, unique recipes, a salsa bar that never ends, luscious
daiquiris and margaritas, live romantic Mexican music and a beautiful
setting under a bougainvillia-covered awning.
F e a t u r i n g . . .
MEXICAN STYLE BOUILLABAISE
A rich stew of shrimp, crab, fish, scallops, italian sausage, tomato,
onion, herbs & spices - ORIGINAL RECIPE - REALLY GOOD!!!
COCONUT MANGO SHRIMP
Gulf shrimp, sauteed with a little butter, a little garlic, homemade
mango chutney, coconut & green onion
CHILIS en NOGADA
This is an absolutely wonderful dish from the city of Puebla where it
is traditionally served on St. Augustine's day (August 28). It is also
a popular dish throughout the country on September 15, Independence
day -- since the colors of the dish are those of the Mexican flag, red,
white and green. Poblano chiles stuffed with minced pork, raisins, candied
fruit, herbs and spices. It is served with a delicious white walnut
sauce and usually garnished with fresh pomegranate seeds. This dish
is rarely found in restaurants.
POZOLE
Pozole is basically meat cooked until it's 'falling off the bone' tender,
served in a deep bowl covered with a rich, earthy, meat and hominy broth.
It is served with an assortment of garnishes -- including chopped lettuce,
oregano, cilantro, fresh limes, chopped onion, toasted pumpkin seeds
and sliced radishes. So the diner actually finishes preparing the dish
right at the table. If I were forced to pick one dish as the national
dish of Mexico it would most certainly be 'pozole'. Thought to have
originated in the Pacific coast state of Guerrero, this dish has spread
to every corner of the country. It crosses all physical and socioeconomic
borders. In many parts of Mexico Thursday is pozole day -- with virtually
everyone in town eating this traditional dish. There is a pozole restaurant
in almost every village in Mexico and since it is considered a hangover
remedy many other restaurants serve it on Saturday and Sunday mornings.
It is eaten traditionally at Christmas and New Years and is often served
at wakes as a symbolic last meal for the recently departed. It is also
very popular on St. Valentine's day because of its reputed aphrodisiac
powers. For some reason, that I cannot fathom, pozole has failed to
make it on to the menus of restaurants catering to tourists. My version
includes short ribs of beef, beef shanks, pork shoulder, pork loin and
breast of chicken. If you have never tried pozole you have never truly
experienced the flavor of Mexico.
PUERCO con PIÑA
Although this dish sounds Polynesian, it is in fact an original recipe
that takes its inspiration from a Huastecan Indian dish. The Huastecas,
as I'm sure you all know, are a Toltec tribe from Tamaulipas and Veracruz
area along the Gulf of Mexico. The pineapple is native to Mexico and
it is probable that the Huastecas were cooking pineapple with wild pig
when the Europeans were still painting their faces blue and throwing
rocks at each other. My version has lean pork simmered with fresh pineapple,
smoky dried chiles, red and green bell pepper, spices, fresh herbs and
sesame seeds. It is served on a banana leaf, which, while not adding
any flavor, makes it look real pretty. You won't find this dish anywhere
else, 'cause I'm the only one who knows how to make it.
We look forward to your visit...
and don't forget your free margarita coupon!!