You’re driving down the Transpeninsular Highway, the desert scrub blurring into flashes of turquoise water, and you’re hungry. Not just "airport snack" hungry, but the kind of hungry that demands a view. This is usually when someone mentions Comal Cabo San Lucas. It sits inside Chileno Bay Resort & Residences, and honestly, the hype is a bit deafening. People talk about it like it’s a religious experience wrapped in a tortilla. Is it? Well, it depends on whether you value the soul of the food or the sheer theatre of a Baja sunset.
Most people get distracted by the architecture. It’s open-air, tiered like a stadium so nobody misses the Sea of Cortez, and feels incredibly expensive. You can smell the salt air and the burning mesquite before you even see a menu. But let’s be real: Cabo has a lot of "pretty" restaurants that serve mediocre ceviche for $40. Comal tries to be different by leaning into "Bravo" Mediterranean-Mexican fusion. It’s not just a taco joint. Not even close.
Why the hype around Comal Cabo San Lucas actually holds up
If you’ve spent any time in Los Cabos, you know the dining scene is split. You have the dusty, legendary spots in San José and the high-octane, neon-lit tourist traps in San Lucas. Comal sits in that sweet middle ground—literally and figuratively. It’s located at Auberge’s Chileno Bay, which is widely considered one of the few swimmable beaches in the area. That matters. The vibe isn't frantic. It’s calculated calm.
Executive Chef Yvan Mucharraz, who has some serious pedigree from the French Laundry, doesn’t play it safe. You might expect standard Baja fare, but then you see things like duck carnitas or kampachi with fermented chilies. It’s adventurous.
The layout is the first thing that hits you. It’s a multi-level space. The bar is a destination on its own, focused heavily on agave spirits. If you aren't a tequila person, the "Comalita" might change your mind, mostly because they aren't using the bottom-shelf stuff you find at the all-inclusives. They use Raicilla, Sotol, and Bacanora—the weird, earthy cousins of tequila that most tourists never touch.
The Raw Bar is the real hero
Forget the steak for a second. The raw bar at Comal Cabo San Lucas is arguably the best thing they do. Because they are right on the water, the supply chain is basically a straight line from the boat to the kitchen.
The chocolate clams are a local legend. No, they don't taste like Hershey’s; they are named for the color of their shells. They are meaty, bright, and prepared with just enough acidity to wake up your palate without drowning the sea flavor. If you see the scallops on the menu, get them. They usually come with some sort of unexpected crunch—think toasted seeds or dehydrated fruit—that makes you realize the kitchen is thinking about texture as much as taste.
The "Secret" to getting a table without a meltdown
Here is the thing: Comal is popular. Like, "booked out three weeks in advance during high season" popular. If you show up at 7:00 PM on a Saturday without a reservation, the host will be very polite while essentially telling you to kick rocks.
- The Golden Hour Strategy: Everyone wants to be there for the sunset. It’s beautiful, sure. But if you book for 8:15 PM, the "sunset crowd" is usually thinning out, the service slows down to a more human pace, and you can actually hear the waves instead of the chatter of a hundred influencers taking selfies.
- The Bar Hack: If you’re a party of two, skip the formal table. The bar serves the full menu. It’s faster, the bartenders are encyclopedias of Mezcal knowledge, and the stools are actually comfortable.
- Resort Guest Priority: Guests staying at Chileno Bay get first dibs. If you’re staying elsewhere, use OpenTable the second your flight is booked.
Beyond the Guacamole: What to actually order
Let’s talk about the food. Everyone orders the short rib. It’s fine. It’s great, even. But it’s also what you can get at any high-end steakhouse in Dallas or Chicago. When you are at Comal Cabo San Lucas, you should eat the things that feel like the desert met the ocean.
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The Octopus is a masterclass. Most places rubberize it. Here, it’s charred to the point of being crispy on the outside but stays tender. They often pair it with a chorizo-based oil or a chickpea puree that grounds the dish. It feels heavy and light at the same time. Sorta magical.
Then there’s the suckling pig. It’s a staple for a reason. The skin is crackling, the meat is buttery, and it usually comes with some form of local bean preparation that makes you realize you've been eating canned beans for too long.
Don't skip the "Side" dishes
Honestly, the roasted cauliflower or the charred corn often outshine the proteins. The kitchen uses a lot of smoke. Since the restaurant is named after the comal (the traditional clay or cast-iron griddle used in Mexican cooking), that charred, smoky element is the thread that ties everything together. Even the butter usually has some sort of ash or chili element in it. It’s cohesive.
Is it worth the price tag?
Let’s not beat around the bush. A dinner for two here, with a couple of rounds of drinks and a few courses, is going to run you $300 to $500. For some, that’s a "once in a lifetime" meal. For others, it’s just Tuesday.
The value isn't just in the calories. You are paying for the fact that you’re sitting in one of the most beautiful architectural spaces in North America. You’re paying for the service, which is attentive without being suffocating. You’re paying for the fact that you won't get sick because their kitchen standards are astronomical.
But if you’re looking for "authentic" street food, go to the downtown corridors of San José del Cabo. Comal Cabo San Lucas is an elevated, curated version of Mexico. It’s the "Greatest Hits" album, produced by a world-class studio. It’s polished. If you want grit, look elsewhere. If you want a night where everything feels seamless and the air smells like jasmine and woodsmoke, this is it.
The things nobody tells you
The wind can be a factor. Because it’s so open, if a "Norte" wind is blowing, it can get chilly. Even if it was 85 degrees at noon, bring a light wrap or a sweater. The staff usually has pashminas on hand, but don't count on it.
Also, the walk from the valet to the restaurant is a bit of a trek through the resort. It’s beautiful—you pass fire pits and infinity pools—but if you’re wearing six-inch heels, just be prepared. It’s a journey.
Lastly, the dessert menu is surprisingly deep. Most people fill up on the mains, but the "Corn" dessert—which is a play on different textures of sweet corn—is a must. It sounds weird. It’s not. It’s the best thing on the menu.
How to make the most of your visit
Don't just eat and run. Arrive 45 minutes early. Grab a drink at the bar—specifically something with Ancho Reyes or a local shrub. Walk down toward the water. The way the lights hit the rocks at Chileno Bay at night is something you’ll remember longer than the actual meal.
If you are a wine lover, ask for the Mexican list. Everyone wants Napa cabs. Don’t do that. Try a red blend from Valle de Guadalupe. The soil there is granite-rich and salty, which gives the wine a mineral quality that pairs perfectly with the smoky flavors of the comal. It’s a chance to taste the terroir of the peninsula.
Actionable Steps for your Comal experience
- Check the Sunset Time: Aim for a reservation 30 minutes before the official sunset. This gives you the transition from golden light to "blue hour" while you’re on your first course.
- Dress the Part: It’s "Cabo Chic." Think linen, nice sandals, and breathable fabrics. It’s high-end, but it’s still the beach. No need for a tie, but maybe leave the flip-flops in the hotel room.
- Ask About the Specials: The "Catch of the Day" isn't just a gimmick here. It’s often something unique like Jurel (Yellowtail) or local Snapper that was swimming that morning.
- Request a Rail Table: When you book, put in the notes that you’d prefer a table near the edge. There are no guarantees, but it’s the difference between a great view and a legendary one.
- Validate Your Parking: If you’re driving yourself, the valet is easy, but make sure the host stamps your ticket to avoid the resort fee.
- Explore the Tequila Library: If you have time after dinner, ask the bartender for a flight of sipping tequilas. Avoid the ones you recognize from US commercials and go for the small-batch stuff they recommend. It’s an education.
Ultimately, Comal is about the intersection of the desert and the sea. It’s expensive, it’s trendy, and it’s undeniably impressive. Go for the raw bar, stay for the sunset, and whatever you do, order the suckling pig.