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Hola friends! The heat is on in Cabo San Lucas...
Greetings from Cabo San Lucas where our goal is to make your vacation memorable...and to hear you say "We will never forget our Cabo vacation!"
July is family summer vacation month in Cabo. Is it hot? Yes! Do we know how to cool things down? You bet! Our staff is ready to schedule your fun-filled days with moderation, spirits and a cooling summer breeze from the waterfront...
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Sizzling Summer Special
The staff of Cabo San Lucas is treating you to a margarita & hors d'oeuvres party & pampering you with a personal butler for the day!
Our thanks to our wonderful clients!
We have several resorts and villas showcased during our summer special.
Read more... |
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Casa Luca
You'll find this adobe style villa nestled within the beautiful community of Pedregal. Romance is in the air with a French décor throughout and a balcony extending from each bedroom with an expansive view of the ocean. A walk-in freezer, full gym with a massage area and an outdoor kitchen...could you ask for more?
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Dates:
October 23 - 27, 2007 |
Calling All Anglers!
Bisbee Black & Blue Championship Tournament, October 2007
The Bisbee has been producing record-breaking big game fishing tournaments in the Baja Sur region of Mexico for over twenty-five years including the first million dollar payout for a blue marlin in 2003.
Book your villa now! Let our staff take care of the event details.
Call 800.364.9301. All you have to do is win!! Read more...
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Concierge Services
Spend a day with the kids snorkeling, kayaking or why not try an adventurous Baja Jeep tour with a professional guide. Take a family vote, give us a call, we will have your schedule ready for you when you arrive in Cabo.
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Take memories of your vacation home with you!
Guacamole with Shrimp
2 avocados
2 large garlic cloves, minced
1 cup salad shrimp
1 tablespoon olive oil.
8 oz. green onion dip
1/2 cup green pimento olives, diced
1/2 cup cilantro, finely chopped.
1/3 cup water.
Directions:
Mash avocados, add green onion dip, olive oil, and garlic. Combine all other ingredients, thoroughly mix. Add 1/3 cup of water to hold green color. Add salt and pepper to taste. Cover and Refrigerate. Serve with chips and vegetables.
Tepache
1 whole fresh pineapple
12 cups water
21oz. brown sugar
1 stick cinnamon
3 whole cloves
Directions:
Wash the pineapple; remove stalks at each end; cut pineapple into large cubes, including the rind. Place the pineapple cubes in a large (lidded) container and add 8 cups of water, brown sugar, cinnamon and the cloves.
Cover and let rest at room temperature for 48 hours. Strain this resulting liquid "the Tepache" into a new, clean container and add the remaining 4 cups of water. Let rest another 12 hours. Strain again, add 3 cups water. Serve cold with ice cubes and fresh fruit slices
Recipes provided by: Mexican Food and Gifts
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