Welcome to Felix' Fine Mexican & Seafood Restaurant, located at the corner of Hidalgo and Zapata streets, in beautiful Cabo San Lucas, Mexico.

If you're on your way to Cabo for some fun, relaxation, and fantastic food, you're coming to the right place! Felix' Restaurant offers the most extensive menu, unique recipes, a salsa bar that never ends, luscious daiquiris and margaritas, live romantic Mexican music and a beautiful setting under a bougainvillia-covered awning.

F e a t u r i n g . . .

A rich stew of shrimp, crab, fish, scallops, italian sausage, tomato, onion, herbs & spices - ORIGINAL RECIPE - REALLY GOOD!!!

Gulf shrimp, sauteed with a little butter, a little garlic, homemade mango chutney, coconut & green onion

This is an absolutely wonderful dish from the city of Puebla where it is traditionally served on St. Augustine's day (August 28). It is also a popular dish throughout the country on September 15, Independence day -- since the colors of the dish are those of the Mexican flag, red, white and green. Poblano chiles stuffed with minced pork, raisins, candied fruit, herbs and spices. It is served with a delicious white walnut sauce and usually garnished with fresh pomegranate seeds. This dish is rarely found in restaurants.

Pozole is basically meat cooked until it's 'falling off the bone' tender, served in a deep bowl covered with a rich, earthy, meat and hominy broth. It is served with an assortment of garnishes -- including chopped lettuce, oregano, cilantro, fresh limes, chopped onion, toasted pumpkin seeds and sliced radishes. So the diner actually finishes preparing the dish right at the table. If I were forced to pick one dish as the national dish of Mexico it would most certainly be 'pozole'. Thought to have originated in the Pacific coast state of Guerrero, this dish has spread to every corner of the country. It crosses all physical and socioeconomic borders. In many parts of Mexico Thursday is pozole day -- with virtually everyone in town eating this traditional dish. There is a pozole restaurant in almost every village in Mexico and since it is considered a hangover remedy many other restaurants serve it on Saturday and Sunday mornings. It is eaten traditionally at Christmas and New Years and is often served at wakes as a symbolic last meal for the recently departed. It is also very popular on St. Valentine's day because of its reputed aphrodisiac powers. For some reason, that I cannot fathom, pozole has failed to make it on to the menus of restaurants catering to tourists. My version includes short ribs of beef, beef shanks, pork shoulder, pork loin and breast of chicken. If you have never tried pozole you have never truly experienced the flavor of Mexico.

Although this dish sounds Polynesian, it is in fact an original recipe that takes its inspiration from a Huastecan Indian dish. The Huastecas, as I'm sure you all know, are a Toltec tribe from Tamaulipas and Veracruz area along the Gulf of Mexico. The pineapple is native to Mexico and it is probable that the Huastecas were cooking pineapple with wild pig when the Europeans were still painting their faces blue and throwing rocks at each other. My version has lean pork simmered with fresh pineapple, smoky dried chiles, red and green bell pepper, spices, fresh herbs and sesame seeds. It is served on a banana leaf, which, while not adding any flavor, makes it look real pretty. You won't find this dish anywhere else, 'cause I'm the only one who knows how to make it.

We look forward to your visit...
and don't forget your free margarita coupon!!

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