Lujo a medida y experiencias excepcionales en Los Cabos, México

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5 Questions for Cabo Platinum’s Favorite Cabo Private Chef Quetza Martinez

Including Recipe for Baja California-Style Fish Tacos

Chef Quetza stirs a pot on a stove

Culinary experiences delight in the Mexican state of Baja California Sur. At the tip of the peninsula, surrounded by the Sea of Cortez and the Pacific Ocean, visitors find an array of seafood, from shellfish to grouper. The area’s food comprises deliciousness found from the briny deep to the traditional tastes for which Mexico is known. It’s easy to find a great restaurant serving al pastor and freshly made tortillas. However, Cabo Platinum guests who desire exclusive dining can hire Quetza Martinez, our exclusive and beloved Cabo private chef, for their stay and never leave their villa. Raised in the location, she knows the markets and vendors from where she buys her “comida.” From Martinez, one can expect well-prepared and creative food made fresh by someone who knows where to buy the best.  Her food receives rave reviews from the families and guests who get the opportunity to eat her cooking. 

Cabo Platinum’s dedication provides the best of Los Cabos luxury villa rentals services; we are happy to highlight individuals who work with us and helped make us the only vacation home company listed in Insider’s “Best Places to Stay in Los Cabos.”

Five Questions

Where did you learn to cook?

I loved to cook growing up, but I really learned to cook at Cessa Universidad, a great culinary school in Mexico City. 

What is your favorite food to cook for guests?

My favorite overall food to cook is seafood, from fish to lobster to squid. I love it all! Here in Los Cabos, we have an incredible supply of fresh local fish daily. My favorite meal to cook is tacos… I know it sounds typical, but I feel tacos are the best way to show our guests how gorgeous Mexican food can be. I can give guests several delicious and authentic Mexican food options with one taco bar. Baja-style fish tacos, arrachera, shrimp, pastor, cochinita pibil, marlin, and so much more.

What food is the most requested item from your menu?

Tacos and fajitas are staples. Almost every group asks for that at least once per trip. For dinners, we also do a lot of surf-n-turf. The most typical combo is filet mignon and lobster.

 What was your favorite meal to cook for guests at Cabo Platinum?

This is a tough one because every guest and every experience is different. Bachelor parties are a lot of fun but typically a pretty crazy environment. Weddings are a lot of hard work and preparation, but in the end, they are always so fulfilling to see happy guests and to be a part of their special day. My favorite meals to cook are for those guests who turn into family. I have multiple groups who come back at least once to twice a year and bring me in to cook three meals daily. The people I meet and the relationships I get to form are my favorite part of this business.

What is your favorite thing to do in Cabo San Lucas?

There are so many things to enjoy here. Going to the beach is one of my favorites: walking in downtown San Jose and the Art Walk on Thursday evenings, ATVs and RZRs through the mountains. There is so much to do, but I am mostly focused on my career and my baby boy, Nico.

Baja California-Style Fish Tacos

  • ½ cup wheat flour or if gluten free, rice flour for dredging
  • ½ cup milk (for soaking fish)
  • 1 tsp cayenne pepper or chili powder
  • ¼ cup peanut oil
  • ¼ teaspoon butter
  • 1 pound cod or firm whiite fish (haddock, tilapia) cut into strips about 2 inches wide. 
  • 12 fresh corn tortillas
  • ½ head of raw cabbage sliced thinly; mandoline-sliced if possible. 
  •  Your favorite hot sauce
  • Salt and pepper

Pico de Gallo

  • 2 medium tomatoes, seeded and finely chopped
  • 1 small red onion, peeled and finely chopped
  • 1 clove garlic, minced
  • ½ cup roughly chopped cilantro
  • 1 jalapeño, halved lengthwise, seeded and cut crosswise into half-moons (optional)

Mexican Crema

  • ¼ cup mayonnaise
  • ½ cup sour cream
  • 2 limes, 1 halved and 1 cut into wedges
  •  Kosher salt
  •  Freshly ground black pepper
  • ⅛ tsp cayenne pepper or several dashes of favorite hot sauce (optional) 

Making the Tacos:

  1. In a bowl large enough to dredge and mix: combine the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. In another bowl place the fish into it and pour the milk over. 
  2. In a different bowl, combine the chopped tomatoes, onion, garlic, cilantro and jalapeño (if using).
  3. Whisk the mayonnaise and sour cream then, add the juice of halved lime, salt, pepper and several dashes of your hot sauce.
  4. Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
  5. Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
  6. Fill each tortilla with the desired amount of fish, topped with pico de gallo and shredded cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
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