Tacos Los Claros is an open-air, unassuming mariscos joint with a palapa roof, a busy kitchen and ample and comfortable seating. For the kiddos, there’s even a small playground with swings and things to climb on (a godsend when we stopped on that trip as we were rolling with a 4 and 5 year old). The restaurant is stocked with fresh bounty from the Sea of Cortez each day by independent fishermen. If the fishermen don’t show up for some reason, the ownership will often go to the shore to source seafood directly. Tacos Los Claros’ clientele is a mix of locals, expats and tourists, all happy, hungry and enjoying their cervezas and cocktails from the restaurant’s bar.
And unusually, when compared to more touristed places in Los Cabos, Tacos Los Claros is extremely affordable…with most items only costing $1.50 – $3.00 US. Our table of eight drank and dined very well and the total bill only came to $100. In San Diego, even if you could get some of the fresh ingredients not local to the region such as marlin, the cost would be at least 2-3 times as much.
El Gringo and his Señorita were thrilled to introduce a group of coworkers and friends to the joys of Tacos Los Claros on a trip this past weekend to Los Cabos (everyone enjoyed the food and vibe SO much that we returned for lunch the following day). As we approached Los Claros, we were immediately hit with the delicious aroma of seafood being grilled, fried or otherwise transformed into servings of mariscos miracles. We acquainted ourselves with the waiter, ordered beers and margaritas, were handed menus, and awaited with anticipation as our food was prepared.
The table started with a couple of shrimp and pulpo cocktails which were fresh, abundant with plump delicate seafood and perfectly marinated in briny aguachile. There was no shortage of tostadas, crackers and salsas with which to enjoy this appetizing starter as we all hungrily dug in. We also ordered a fantastic green aguachile with shrimp, scallops and pulpo, which was spicy and refreshing. El Gringo ordered chocolate clams, named not for their taste, but for the brownish complexion of their shells. Sometimes served live (they squirm when you squeeze lime on them) these meaty red and white shellfish are fresh from the Sea of Cortez and ready for the slurping.
Next up were rounds of tacos. El Gringo ordered three: A smoky and delicious smoked marlin taco, a succulent crispy shrimp taco (served in a panko like crust) and the “Pulpo de Diablo” taco, grilled octopus served marinated in a rich, smoky and spicy sauce. You have your choice of corn or flour tortillas for your tacos and there is a large condiment bar with all the sauces, sides, condiments and fried jalapeños and onion rings you could possibly need (El Gringo’s Señorita commented that you could order three of the same tacos, but make them completely unique with the correct condiment combination).
So the next time you’re fortunate enough to be in Los Cabos, get yourself muy pronto to Tacos Los Claros in San Jose, or visit one of their other two locations, which I’m sure are equally delicious. Your tastebuds, tummy and pocketbook will say “GRACIAS!”.
Your Gringo in Mexico,