Located on the frontage road just outside of Cabo San Lucas and just before Artesanos is Higos & Olivos Restaurant (Figs and Olives). This restaurant is right on the edge of an arroya and has been deluged with water and mud during bad hurricane seasons. With a new owner and a renovation to the 30 year old building, Higos and Olivos opened two years ago only to have to shut down for six months because of COVID-19. With both indoor and outdoor dining, it is a nice place for breakfast, lunch or dinner (open from 8:00 am to 9:00 pm everyday but Monday).

Beth and I stopped there after a visit to Costco (you have to turn around under the bridge to go back to San Jose del Cabo right where it is located). We were greeted and after hand sanitizer were offered a table inside or outside. We selected a nice table outside on the patio, covered by an umbrella. The menu had good lunch choices with appetizers (ceviche, guacamole, aguachile shrimp, sashimi), soups, salads, tacos, pasta, enchilladas and sandwiches, fajitas and catch of the day. We ordered the guacamole to start and Beth wanted to try some of the creamy corn soup. Beth ordered the tempura styled shrimp tacos on flour tortillas and I ordered the Spring Spaghetti with vegetables. The guacamole came with pico de gallo and tortilla chips and was a great way to start our lunch. The corn soup lived up to its name and was very creamy and came with garlic bread. Beth was shocked that there were three large tacos with lots of breaded shrimp with each. They came with guacamole, pico de gallo and refried beans. As good as they were, she still ended taking lots home for lunch the next day. The vegetables in my Spring spaghetti included carrots, green beans, broccoli, cauliflower, carrots and the meal was accompanied by two pieces of garlic bread. It was a big bowl and so I ended up taking half of it home too. The food was great and very reasonable – especially given the portion sizes.