Authentic Mexican Food in a Tranquil Setting

Another stop along our Cabo adventure was a restaurant called Los Tres Gallos, offering authentic Mexican food in a tranquil setting. I was immediately enamored by their open kitchen where they were making homemade tortillas. It stood behind a long tile counter of terra cotta bowls filled with an assortment of local dried peppers creating an authentic atmosphere. The entire restaurant was outdoors and the setting was beautiful.

We were well versed in all things Tequila by this point in our trip, but had not yet experienced a Jalapeño Margarita. Well, let me tell you, it’s an experience you need to have! Make sure you get it blended though, as the flavors of the jalapeño come through much better than getting it served over ice. Trust me… We also indulged in their Hibiscus Martini and it was good, but couldn’t hold a candle to the one at Flora Farm.

They delivered a trio of salsas with homemade chips that were quite unusual and interesting. I loved the originality and flavor. 

Starters for the table included their Tortilla Soup made with a deeply flavorful broth garnished with chicken, avocado, epazote and topped with melted cheese. I thought the flavor was exceptional and had tasted several other variations in Cabo. This one was the best. Another was their Ensalada Los Tres Gallos made with iceberg lettuce, jicama, avocado, pineapple, red onion, cherry tomatoes, cilantro, peeled orange slices and panela cheese and a pinch of chile tajin, served with a dressing of cilantro, olive oil and chile serrano. It was fresh and delightful with a generous variety of ingredients. Third was their Nopalito con Queso. Griddle cactus and panela cheese topped with Mexican salsa served with black beans with a touch of epazote and chile serrano. I had always wanted to try Nopalito’s and now was my opportunity. It was good, however I was not overly impressed. 

Next up – main courses! We selected a variety of choices and there were mixed reviews. Chile Relleno, (no photo-sorry) poblano pepper stuffed with Oaxaca cheese, then battered and deep fried, covered with a tomato sauce served with refried beans and rice on the side. Tacos del Mar, griddle-steamed lobster, shrimp and scallop, with seasoned onion, Mexican salsa, guacamole, rustic molcajete sauce and your choice of corn or flour tortilla. Molcajete is a stone tool similar to a mortar and pestle and describes the way the sauce was made – not an ingredient. Pescada a la Veracruzana, griddle-steamed sea bass, covered with a white wine, tomato, olives, capers, onion, chile guero and oregano sauce, served with rice on the side. Conchinita Pibil, pork marinated in achiote, orange juice, chiles and aromatic herbs, wrapped in banana leaves, served with red onion, refried black beans and rice on the side. The winners were the Tacos del Mar with a plethora of fresh seafood and delicious sauce garnishes and the Conchinita Pibil, succulent slow cooked pork steeped in flavor and fork tender. To our disappointment, the sea bass was overcooked and therefore a bit dry.

At this point, we were all quite stuffed but had to try their flan so we ordered one for the table. It was a bit dense, rather than the light texture that is best in a flan, but the flavor was good.

The overall meal was quite satisfactory except for a few flaws and the service and ambiance earned them high marks. Worth a repeat visit for sure.