“I’ve been working in (restaurants) since I was a kid and was running a restaurant by the time I was 14,” Fuentes said, noting that Los Cabos Cantina is the first restaurant he has owned.
His family he said owns restaurants in Illinois and Kentucky.
Fuentes’ pride in owning Los Cabos Cantina reflects his restaurant heritage and personal dedication to provide an excellent food experience that is built on sourcing the best authentic ingredients and preparing them fresh daily to yield superior Mexican cuisine.
“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.”
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.”
That difference is translated into a variety of plates and cantina specialties such as Chori Pollo, made with marinated chicken and house-made chorizo, and Pork Carnitas that are slow roasted and simmered eight hours. Tamales, too, are hand-made in house, rolled in cornhusks and sauced to order. Tamales are one of 10 Mexican classics featured as an option on the “pick two” lunch menu.
While combos are popular, a true Los Cabos Cantina top seller is the unexpected Hawaiian Fajitas, a creation that mixes grilled chicken and beef with onions, pineapple, cheese and maple bacon.
The Hawaiian take on Mexican proved such a winner that a Hawaiian Quesadilla was added with one twist – the addition of poblano chile pepper.
“Customers also like the Taquiza – the make-your-own tacos. It’s a little bit of everything on your plate,” Fuentes said, noting that diners have the option of ordering crispy shells or soft tortillas. “Just pick your protein and pick your filling, then make them anyway you want.”
Enchilada fans have five plates to ponder ranging from cheesy Enchiladas Suizas to more contemporary wraps like Mahi Mahi Enchiladas. A best bet for the indecisive is to order the Super Rancheros, a sampling of ground beef, brisket, chicken, bean and cheese enchiladas plated and draped with Sombrero Sauce.
Traditional burritos, chimichangas, fajitas and nachos also stand out on a menu that features Los Cabos’ unique specialty steak and seafood entrees. Chefs give the New York Strip steaks a Mexican makeover, transforming them into Steak Ranchero (grilled with sautéed mushrooms, onions and finished with cheese) or the popular Los Cabos Steak, a strip steak and shrimp duo, both grilled and served with guacamole salad, beans and rice. Beans and rice are dished and served with most plates but are not overlooked. They are given as much attention as anything on the menu.
“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.