The atmosphere at Casa Martin in Cabo San Lucas is unparalleled. Guests dining in the interior courtyard of an old hacienda. There are a few areas that are covered in private enclosures and there is a full bar and dining area on the second level. Chef Roger Martin first came to Los Cabos at the request of Chef Volker Romieke. who was for many years the Executive Chef at Pitahayas in Hacienda Del Mar. Casa Martin has been open since before 2020 and a new location was opened last year in San Jose del Cabo.

We had just been to the notary to sign the 69-page Spanish Fideicomiso document for our townhouse in Pueblo Campestre. We decided to celebrate and decided on Casa Martin, even though we didn’t have a reservation. It was early – just after 5:00 pm – and the manager greeted us and took us to a table in the main dining area. He recognized us and asked how long it had been since we have been there – almost a year, for Beth’s birthday on June 24th, 2025. We were provided menus by our two servers for the evening and asked what we would like to drink. I asked for French Chardonnay and Beth had sparkling water along with her Chardonnay. Our server brought us warm rolls with two different pads of butter – one flavored – to nibble while we looked at the menu

As an appetizer, I chose the Tiradito and Beth ordered the Butternut Squash Soup. When the soup arrived, the bowl contained all of the components of the soup – organic Tomato, adobo shrimp, crouton – and then the server poured the hot soup into the bowl. My Tiradito had sliced fresh fish, “leche de tigre”, onion, serrano pepper, cucumber, cilantro, and radish. The presentation of both and the flavors were amazing

Before our main course, the server provided us with a single four cheese ravioli for an amuse. Also delicious. For a main course, I decided on the Adobo Pork Chop with a pan seared and baked pork chop, pasilla pepper and orange adobo, sweet potato mash, and organic vegetables. Beth chose the Catch-of-the Day, which was totoaba, a fish that was almost fished out in the Sea of Cortez and was brought back by farming near La Paz with a percentage of the fish being reintroduced into the Sea. It was served with cauliflower humus, organic vegetables, farro, lime and garlic butter. Again, both the presentation and flavor were exceptional. Chef Roger came out to say hello, ask about our dinner and catch up. He does an incredible job both with the food and attention to detail for his customers.

As this was a celebration, we couldn’t leave without having some dessert. Beth asked for some sorbet and I decided to try the special corn creme brulée with vanilla ice cream. A great way to end an excellent dinner.During our dinner, we were entertained by a great vocalist singing classic standards to add to the overall atmosphere.