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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!!
Felix Restaurant: Cabo San Lucas
SALPICONITAS de JAIBA
(crab cakes with mango salsa)
This is an original dish inspired by the crab hash served at the Hotel Inglaterra in Tampico
GUACAMOLE
JALAPENOS RELLENOS
Jalapeno chiles stuffed with herbed cream cheese and shrimp
-lightly breaded and deep fried -
great with our cucumber salsa
MEXICAN-STYLE POTATO PANCAKES
With jalapeno chiles and cilantro
- Served with sour cream another original -
Best described as Polish/Mexican fusion cuisine
SMOKED TUNA & GREEN ONION QUESADILLAS
SHRIMP BOILED IN BEER
(1/2 lb in the shell)
SALADS
MIXED GREENS
with avocado and tomato
FRESH SPINACH
with fresh mushrooms, bacon and cheese
Entrees:
COCONUT MANGO SHRIMP
Sautéed with our homemade mango chutney,
coconut & lime juice
SHRIMP IN JALAPENO CREAM SAUCE
A Felix original
SHRIMP 'LOS CABOS'
Sautéed with cilantro
SCAMPI
Sautéed with butter, garlic, lime juice and fresh herbs
MEXICANA
In a Mexican salsa of tomatoes, onions and chiles
CILANTRO
Sauté in cilantro butter with garlic and lime luice
SWEET RED PEPPER
With sweet red peppers, garlic, cilantro and lime juice
SHRIMP & SCALLOPS SCAMPI STYLE
Butter, garlic, lime juice and herbs
SHRIMP & SCALLOP STIR FRY
Garlic, onion, sweet red & green bell pepper, mild chiles and fresh herbs
BABY BAY SCALLOPS
Sauteed with butter, garlic, lime juice and fresh herbs
CRAB CLAWS
Pacific stone crab from northern Baja - similar to Alaskan snow crab, with drawn butter and garlic
FRESH FISH OF THE DAY MOJO de AJO
Sautéed in butter, garic, lime juice and fresh herbs
EMPANIZADO
Lightly breaded - served with fresh lime wedges
CILANTRO
Sautéed with butter, llime, garlic and lots of cilantro
VERACRUZANA
In a traditional sauce of tomato, onion, garlic, mild chiles, cilantro,
lime juce and herbs
MANGO
Lime juice, garlic and our homemade mango salsa
TOMATILLO
With a spicy tomatillo salsa
ENTREÉS PUERCO con PINA
MEXICAN STYLE BOUILLABAISE
POZOLE
CARNITAS
A big plate of Carnitas with Ranch Style beans, Mexican Rice, Guacamole and Hot Tortillas.
This is a great 80 year old recipe I stole from an old guy in Rosarita
who made the best carnitas I'd ever tasted."ROLL YOUR OWN"
GREEN CHILE WITH PORK
Lean boneless Pork Loin in a traditional Jalisco style green salsa of Tomatillos,
mild Poblano Chiles, Bell Pepper, Herbs and Spices
CHICKEN MONTEREY-an award winning original
Mushrooms, Onion, Avocado, Bell Pepper, Tomato, Marsala Wine and Fresh Herbs
CHILES RELLENOS (2)
Stuffed with imported Monterey Jack Cheese and topped with Ranchero Salsa
VEGETARIAN STIR FRY
ENCHILADAS, QUESADILLAS & CHIMICHANGAS
CHICKEN RANCHERO
Boneless breast meat and jack cheese in our spicy ranchero sauce
MACHACA
Shredded beef with onion, chiles, herbs and spices topped with melted cheese
PORK LOIN
With cheese in our tomatillo sauce
VEGETARIAN
sauteed mixed vegetables with melted cheese
DESSERT CREPES PANAMA
"Bananas Foster" flambe in dark Jamaican rum - in a crepe with a sweet cream
ANOTHER ORIGINAL - REALLY GOOD
HOMEMADE FLAN
With homemade strawberry sauce and sweet cream
All fruits and vegetables are washed in purified water.
Our cheese and sour cream are imported and pasteurized.
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