Poolside Lunch from Agave at Sandos Finisterra

Tasty lunch from Agave!!   You could order pickup service from the podium and bring to your chair. Only took twenty minutes.   Fish tacos, shrimp tacos, chicken taquitos and a chef"s salad.  Chef's salad had fresh crispy lettuce, cucumbers, avocado and bacon with a savory herb dressing.  Taquitos would have just been generic, except they added some crispy shredded lettuce, crema and my favorite Mexican cheese.  Cojita!!   Very fresh, crispy and tasty.   Both tacos were prepared similarly and had a warm flour tortilla dressed with a chipotle crema and a slightly spicy vinegar slaw.   The fish tacos were my favorite since they were a bit crunchier.  Both outstanding!!  Always great when you can get food at your pool chair.  I understand that during "normal" times, the pool waiters will take your order for both the Pizzeria and Agave and bring to your chair.   Great start to the afternoon!!

Dinner at Tortuga Beach at Sandos Finisterra

Great dishes at Tortuga Beach tonight!!!  Hard to pick a favorite but have to go with the seared tuna main dish.   The rub had just enough heat and the fish cooked perfectly rare.  Also great was the guac and spicy crab dip - very much like a deconstructed California roll.   Shrimp wontons had a creative presentation where the wonton was wrapped around the whole shrimp then fried.  Scallop salad with almonds and asparagus also delicious.  They know how to cook seafood here.  And for dessert, had to go with the whoopie pie and a scoop vanilla!!

Lunch at Seaside Grill at Secrets Los Cabos

We had most of our lunches here at the Seaside Grill.  Sometime it can be hard to find ala carte lunch at an all inclusive so it was a great option. So many good choices.  These are an accumulation of several lunches.  I didn't want you to think we ate all.of these at the same time.  

When you first sit done, they bring you some freshly fried and salted tortilla chips along with one bowl of refried beans and another of fresh made salsa.   In most "Mexican" restaurants in the United States, they have extremely poor versions of refried beans.  Usually pasty, gluey and no flavor.  Not here at Secrets.  These are authentic, creamy and with a bit of heat from Chipotle.  The Salsa had a good amount of heat from chipotle and also some sweetness, perhaps from agave.  And then there was some brinoised cilantro which added some freshness.  

Octopus tostada was a creamy blend of chopped octopus in a mayo-bassd sauce.  

Tuna sashimi was some freshly slice pieces of tuna sitting in top of a slightly sweet sauce which has some rice wine vinegar, thinly sliced jalapeno and cilantro.  

Pesadilla were corn tortillas stuffed with Baja style fish and then deep fried.   They were so good we had them for every lunch.  They were fantastic with the salsa.

Fish tacos had some of the same type.of fish used in the pescadilla, but larger pieces which had been fried.  

This was a shrimp Po Boy.  The shrimp were pretty well fried but there was simply too much bread.  I just ate the shrimp.  

This was the grilled fish.  Simple prepared and pretty tasty.

The executive  chef Israel had come to our table at Oceana the night before and asked where we were having lunch the next day.  We told him Seaside Grille and the he asked what one of our favorite dishes was.  I replied that we loved fresh fried fish.   

When we shows up for lunch, Brenda the restaurant manager brought us to our two-top table and suggested we order a few small appetizers since they would have a "surprise" for our main.  We ordered some pescadilla and a shrimp cocktail.  When we were done with those, Brenda came over sna said we had to move because our table wasn't big enough for what was coming.  What was coming?  You can see below.  An amazing fresh fried snapper.  Probably about six pounds.  And it had been coated in a very flavorfful rub with spices but it didn't overpower the flaky fish.   And it had a great crispy exterior but still maintained a moist inside flesh. 

We spent at least 90 minutes going through each tasty morsel of fish.  One of my favorite parts is the bony collar where you can find lots of the best meat.  Darker in color and so much flavor.  They also had fresh corn and flour tortillas along with a spicy chili oil for drizzling.  Added just enough punch.  Without a doubt, my favorite dish at Seaside Grille.  

Room Service at Sandos Finisterra

Definitely the fastest room service I have ever had at an all-inclusive!! Only took twenty minutes.   And hot food as well.   Tasty, beefy cheeseburger, crispy fries and Mexican shrimp.cocktail.  I just love the sauce they use for the shrimp.  Slightly tangy with some sweetness - perhaps from agave.  And there were about eight medium sized shrimp, really well cooked.  Not mealy as can happen when they are overcooked.