La Panga Antigua

La Panga Antigua occupies a colonial courtyard on Calle Zaragoza in the historic centre of San Jose del Cabo, Baja California Sur, in a building that dates to the town's early years and retains its adobe walls, timber beams and interior patio. It is among the most decorated kitchens in Los Cabos and is closely associated with chef Jacobo Turquie, whose cooking is grounded in the local catch and the produce of the San Jose valley rather than in imported luxury ingredients. The seafood tasting menu at roughly $65 is the fullest expression of that approach, running several courses through raw, cured, grilled and cooked preparations of whatever came off the boats. On the carte, the chocolate clam ceviche at about $22 uses the large clam species particular to this stretch of the Sea of Cortez, and grilled snapper near $35 is treated simply with regional seasoning. Preparations are precise and comparatively restrained, and the menu shifts frequently with availability. The dining room is a series of connected courtyards and covered terraces: candlelight, mature trees and vines, stone and tile underfoot, well-spaced tables and a genuinely low noise level. It is one of the quieter fine-dining rooms in Los Cabos and is heavily used for anniversaries and special occasions. Dress is smart-casual with long trousers usual in the evening; no jacket is required. The wine programme is a real one, weighted toward Valle de Guadalupe producers in Baja California to the north, with a curated mezcal list alongside and staff able to pair across both. Service runs 1PM to 10PM Monday through Saturday and the restaurant is closed on Sundays, so lunch is available and is both cheaper and easier to book than dinner. Reservations should be made three to five days ahead in the December to April season and are advisable at any time of year for evening tables.