I had seen a few postings for a relatively new restaurant in Cabo San Lucas – Brooklyn to Cabo Deli.  As Beth grew up in Brooklyn and we both love New York delis, we decided that we had to try it.  Located at Francisco Villa 2518, just off of Calle 12^th of October, Brookly to Cabo Deli has parking right out front.  The business is a combination Deli, where you can buy the best in deli foods – bagels, cheese, cold cuts, olives, peppers, lox, potato chips, side dishes, pastas, pickles, sauces, and more –and restaurant.  One of the most interesting things about Brooklyn to Cabo Deli is that virtually everything is imported fresh every week.  There are two flights a week on JetBlue from New York in a special refrigerated cargo section brings the bagels, lox, chips and sodas as well as some of the high-quality meats – pastrami, corn beef, ham, turkey, chicken and beef.  One flight a week through Mexico City comes from Italy bringing aged Italian cheeses – provolone, asiago, swissand meats – salami, coppa, bresola, guanciale, licini, sopressata mortadella. The flight from Italy also delivers special olive oils, balsamic vinegar, pastas, giardiniera for your sauces or vodka sauce, and biscotti.  So, if you are looking for those special deli items, imported fresh every week to make your meals at home, Brooklyn to Cabo Deli is the place.

The restaurant has five tables or you can order for takeout.  The menu includes Deli Subs and Sandwiches like you would find in an Italian deli in New York, served on homemade bread – Italian Sub, Sausage and Peppers, Ham and Provolone, Turkey and Swiss, Philly Cheesesteak, Hot Pastrami or Corned Beef, Meatball, a few special chicken subs, Italian Roast Beef, and Caprese.  Of course, there are also salads and sides from which to choose.  There are lots of choices for dessert too.  With all these choices it was hard to make a decision on what to eat.  Beth went straight to the Classic Lox and Bagel that she had been craving.  It was piled with cream cheese, onions, and tomatoes.  There is a choice of type of bagel.  She was in heaven!  I had a much harder time to decide and so I chose two different items – one from New York and one from Italy – knowing I was taking at least half home with me.  From New York, I had to have the hot pastrami on rye, layered with cheese and artisanal mustard (the mustard was great).  The sandwich was great and the bread was fresh and warm.  My second choice was the Vodka Marinara Chicken Cutlet Sub.  This was touted as a 70-year-old family recipe with hand breaded organic chicken cutlet with vodka marinara sauce, parmigiano-reggiano cheese and fresh basil. The only downside of this choice was that there was so much vodka mariana sauce that some of it dripped onto my shirt.  It was delicious.

We were too stuffed to consider dessert.  Johnny, the owner came over to see how we liked our meal and I asked about his decision to open the restaurant.  He said that he had been in the restaurant business for 32 years in Arizona and California – Italian, Steak and Seafood, a Sports Bar, and a Night Club, representing both fine and casual dining.  When he and his partner, Julie (a sommelier with 25 years in the wine business) arrived in Los Cabos, they started a rental property business – Cabo Rentals and Vacations.  While it is a successful business, he also wanted to find a way back to restaurants.  He looked carefully at the market to find a niche that made sense.  With no real New York-style delis in Cabo, he thought it was a natural.  Opening in June of 2025, with the plan of importing everything, he spent almost three months in the slow season working out the logistics, training staff and fine tuning the menu.  The result is excellent.  The food was very flavorful; the restaurant smelled great and the service was very attentive.  If like us, you have a craving for deli food either in the restaurant or at home, check out Brooklyn to Cabo Deli and say hello to Johnny.  Others agree – over 90 reviews on Google with a 4.8 rating out of 5.0!