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Tres Sirenas

From celebrated lifelong restauranteur Edith Jimenez comes her newest project –Tres Sirenas. Continuing in her tradition of excellence, Tres Sirenas’s mission is to delight with a unique and unforgettable dining experience.

Specializing in the cuisine of the sea, Tres Sirenas is a must-see destination whether it’s your first or hundredth time visit to Cabo San Lucas. We pride ourselves on our world class service and kitchen team who will showcase the absolute best of what Baja has to offer.

Our enchantment lies in our incredibly fresh ingredients, vivid presentation, and our warm, authentic atmosphere. Each plate is prepared with delicacy and precision – showcasing the diversity of the days catch both on the grill, and from the raw bar. From delicately garnished Baja oysters to whole roast fish of the day, our seafood and produce is consciously and locally sourced.

Above all else, Tres Sirenas celebrates liveliness, flavour and hospitality. Viva Mexico!

Tres Sirenas is the newest addition to Edith’s group; which is composed by some of Los Cabos favourite restaurants: Edith’s restaurant, The Office on the beach and La Pintada.

The Office

The story behind the name of The Office

Once upon a time in the decade of the 70’s, when our peninsula was a remote and isolated place and a few visitors came to the region, the first —and at that time the only— palapa on the beach was built on the Médano Beach of Cabo San Lucas.

On the virgin beach this palapa with its small kitchen and unpretentious bar, tended to the needs of locals and the few tourists we then had, offering simple fare such as ceviche, fried fish, burritos or hamburgers and the always wanted margaritas, cuba libres and beers besides the traditional water or coffee.

A local character, a gringo viejo —as the writer Carlos Fuentes would say— rented wind surf equipment on the beach and entertained his clients and friends in this same palapa, which was referred by him and others as “the office”. The name stuck, and shortly after a blue sign with yellow lettering popped up identifying the place officially as an office… The Office on the Beach.

The rest is history…

– Oscar Beckman

Solomon's Landing

We Guarantee To Surpass Your Expectations!

OUR HISTORY
Twenty one years ago Brian Solomon came down to Cabo San Lucas on a fishing trip with some friends. There wasn’t much around then, but they did happen upon a small taco bar on the newly built marina. At the time Brian had always wanted to open a restaurant, and after seeing that place and this town he knew that he’d found the perfect place. Eventually Brian bought that little spot on the marina and turned it into more than just a taco bar.

With three certified chefs and a staff of over 50 people, Solomon’s Landing has become a great place where locals get together and visitors keep coming back. Everyone who comes here feels like they own a little piece of Solomon’s Landing…and I think that’s just how it should be.

Starting as a chef’s apprentice in New Orleans is where Brian got his ideas about what a great restaurant should be. He struggled while working for other restaurant owners, which ultimately lead him to create the idyllic restaurant in his mind. Too many people are concerned about the business aspect of running a restaurant, when all that really matters are the customers and the quality of the food. It was with these ideals and principles that Solomon’s Landing was founded on and continues to honor today.

SOLOMON´S PHILOSOPHY
The basic philosophy and goal of all of us at Solomon’s Landing is to provide our customers and friends with the best quality products, the best taste and flavor, excellent portions and service at a very good price. This commitment is hopefully accomplished with honesty, loyalty and respect to the people and/or communities that we interact with and to ourselves.

We all strive to make Solomon’s Landing better every day. There are no egos here and everyone has a say, even when it comes to the menu. A vote is literally taken when a new dish is introduced, changed or removed from one of our menus. We aim to provide the best and friendliest service where people remember you. We are proud of the people we employ, and they are proud to be working with us. Our wait and bar staff don’t just work for us because they need a job; they come to us because they are looking for a career in the restaurant business. We take pride in that little fact. Everyone here is a contributor to the success of the restaurant, and we appreciate them for that. There’s something that a very trusted and wise person once said to me, “the achievement of greatness isn’t a place you reach, it’s a never-ending goal.” That’s the backbone of our philosophy here at Solomon’s Landing, and we really take it to heart.

Maria Corona Restaurant

Our grandma’s, Mrs. Maria Corona, born in 1916 in Mexico City, traditional recipes along with her cooking secrets as they’ve been handed down from generation to generation.

Our ground beef picadillo has almonds, raisins and cumin, the way it was made back then. At Maria Corona

Restaurant we make our mole by hand, from the toasting of the chiles to the grinding on f the almonds. Our tortillas are handmade and cooked on a comal, and our salsas are handmade in a traditional stone molcajete & everything done in the purest of Mexican cooking tradition.

A restaurant designed with the local market in mind, who knows and appreciates traditional Mexican cuisine, with affordable prices, ample parking, wireless internet connection, centrally located, refined atmosphere, yet not overly-priced, and with a well-deserved touch of folklore: color, live trio music in the evenings and Mexican Nights.