The wacky experimentation at Chef Charlie Trotter's Los Cabos venture has mellowed recently. The Mediterranean-Mexican menu is still inventive but now focuses on Baja's fresh seafood, organic veggies, and Mexican roots. Seared yellow fin tuna appears in pozole (a hominy stew) with huitlacoche (a heady truffle-like black fungus); beef short ribs with mole, plantains and yucca horseradish explode with flavor; and a bento box presents both Ossetra caviar and Baja ceviche. Blue glass walls, stainless steel chandeliers with giant mirrors, and various floating circles define the private dining spaces, chef's table, and wine rooms. Trotter's innovative spa cuisine (chicken with quinoa tabouleh, poppy seed angel food cake) is featured in a photo-filled book available in the gift shop (natch).

Open daily 7 to 11 am and 6 to 11 pm.

Damiana is named after a Baja desert herb that is used as an aphrodisiac, and dinner on its romantic outdoor patio might indeed put you in the mood. The restaurant is housed in a 150-year-old colonial hacienda, and a century-old bougainvillea with lights glimmering in its boughs dominates the patio. Inside, the decor is traditional Baja, with folk art on the walls and a high, wood-beamed ceiling. The cuisine is Mexican with a European inflection, and with an emphasis on protein. Of the many meat and fish dishes, the Imperial Shrimp Steak, mentioned in Bon Appétit magazine, is a must: a fillet of succulent shrimp knit together and grilled. Reservations are recommended on weekends—Damiana has a devoted following.

Open daily 10:30 am to 10:30 pm.

The Virgin of Guadalupe murals San José's not-so secret Mexican standout teeter on kitschy, but the excellent cooking and wine and tequila selection more than make up for them. Chef Armando Montaña uses chillies from throughout Mexico to enhance the flavor (without burning the taste buds) of traditional and continental dishes, coating rack of lamb with chili ancho and sugar-cane honey and boosting the flavor of gazpacho with habanero. The menu changes frequently, inspiring Montaña's fans to pack the narrow dining room and sample multiple courses while lingering over boutique wines and tequilas.

Open Mondays through Saturdays 3 to 10 pm. Credit cards not accepted.

Pan-seared foie gras, squab confit, escargot. Misplaced Francophiles (and visiting Parisians) adore chef Jacques Chrétien's candlelit dining room adorned with sparkling crystal and white linens. Servers seem to multiply like handsome rabbits during leisurely dinners, suggesting wines, replacing crusty rolls, and swooshing away crumbs. Dishes are redolent of the Mediterranean with sea bass poached in black olive oil and Angus fillet seasoned with streaky bacon. Baguettes, croissants, crêpes, and cassis sorbet tempt those who stop by the chef's artsy bakery and bistro in San José. Prices are high at both locations, but the dining experience makes even a shopping break seem like a special occasion.

Open daily 1 to 4 pm and 6 to 11 pm.

You'll be sorely tempted to lick every drop of cilantro sauce off your plate after savoring the rosy tuna sashimi at these high-style Japanese restaurants. The owners' fishing fleet supplies Nick-San's two restaurants with sea bass, dorado, tuna, and wahoo for impeccably fresh sushi with a Mexican flair. Owner/chef Angel Carbajal frowns upon diners who insist on soy sauce and wasabi. His creations are tastily spiced with jalapeños, habaneros, and serranos, or blended with mango and avocado. Chopstick battles are common over fresh Pacific oysters with ponzu, spicy fried fish, and tuna tostadas—dine with friends who enjoy sharing. The second location in the Corridor is far larger than the original crammed restaurant/sushi bar, but it can still be hard to get a seat near a masterful sushi chef.

Original location open Tuesdays through Sundays 11:30 am to 10:30 pm; second location open Tuesdays through Sundays 12:30 to 10:30 pm.

Precious few Cabo restaurants have tables close enough to the sea to feel a salty spray. This Pacific Rim winner is right on the sand, tucked in the Cabo Real development behind a hotel and golf course. It's definitely not a secret, however. Chef Volker Romeike has developed a loyal following since 1995, when he first presented his lobster hash (now lobster risotto) and coconut shrimp with chipotle sauce to diners eager for something different. His competition has grown like gangbusters in recent years, but you'll still find the multi-tiered circular dining room filled with happy eaters delighting in lobster martinis, spicy shrimp napoleon, and ginger crème brûlée. In keeping with Cabo's culinary ambitions, the wine cellar contains more than 500 international wines.

Open daily 5 to 10:30 pm.

Peso pinchers and starving night owls converge upon The Hangman for tacos, quesadillas, and enchiladas stuffed with carnitas (marinated pork), flor de calabaza (squash blossoms), rajas (poblano chilies), and lots of melted cheese. Others opt for bowls of fragrant, soupy charros-style beans with hot corn tortillas. The backstreet dive is close to San José's art district and has a few wobbly tables and chairs. They lack a liquor license but don't mind if you bring your own cervezas. It officially closes at midnight but you'll often see the post-club crowd filling up as late as 2 or 3 am.

Open Tuesdays through Sundays 6:30 pm to midnight.