“I’ve been working in (restaurants) since I was a kid and was running a restaurant by the time I was 14,” Fuentes said.
Fuentes’ pride in owning Los Cabos Cantinareflects his restaurant heritage and personal dedication to provide an excellent food experience built on sourcing the best authentic ingredients and preparing them fresh daily to yield superior Mexican cuisine. His efforts have paid off. Los Cabos was voted by readers of the Mid Rivers Newsmagazine as the Best Ethnic Restaurant in the “2014 Best of Mid Rivers” poll.
To maintain Los Cabos’ high standards Fuentes and his culinary team prepare his recipes in an exacting way to insure flavor.
“We cook in small batches throughout the day and everything is prepped by hand,” Fuentes said. “We don’t use precut, prepackaged anything. We cut up our own lettuce and tomatoes every day. You can taste the difference.”
“I’m very particular about my ingredients,” Fuentes said. “My suppliers know I want and look for the very best. If there’s a better tomato (or anything) I make sure we have it.”
“Mexican beans and rice are important to me. They go with almost every plate,” said Fuentes. “Each are prepared with a blend of spices and chiles that set them above the general run of the mill.”
Indeed, there’s nothing run of the mill at Los Cabos Cantina thanks to its owner’s fresh take on Mexican cuisine and flavors.