Back in the old days (three months ago), when Penny and I lived in Santa Cruz, California, we seldom dined in restaurants. To be sure, there are some fine dining experiences in “Surf City, USA”.
But as Penny said “eating out in Santa Cruz feels a bit anonymous. Here in Todos Santos it feels more like we’re going to a friend’s home for dinner.”
El Cayuco Restaurant, located in Todos Santos, Baja California Sur, has that family feel. It’s owned and run by the Fuentes family.
The atmosphere is pleasant. There’s a choice of seating: beneath the palapa-shaded patio, or in the garden. From your table, you can watch the cooks as they prepare food in the open kitchen.
Through arched brick portals you can see the green palm oasis of Todos Santos spreading out at your feet. El Cayuco serves up simple seafood and a surprisingly good spaghetti with shrimp or marinara sauce. There’s a good mix of shrimp, octopus, scallops or mixed seafood cocktails to start your meal.
Fish comes at least a half-dozen different ways: Veracruz style, stuffed with seafood, breaded, in garlic sauce, or smothered in cheese.
For my money though, Cayucos really shines in the ceviche arena. For lunch, we’ll often buy a kilo of shrimp or mixed (fish/octopus/shrimp) for 150 pesos (about $12 USD), which is enough for four hungry people.
We’re still working our way through El Cayucos’ menu. Yet to be explored are marlin quesadillas, and shrimp, crab or marlin burritos.
There are equivalent choices of meats for machaca (shredded meat style) as well as stuffed poblano peppers. The dessert flan in sweet, creamy and tasty.
El Cayuco is located on Mexico Highway 19 at the far northern end of Todos Santos, just before you hit the topes (speed bumps) in the road.