Torote Restaurant in Valle del Sol at the back of El Tezal in ranch country is much more than a restaurant. It is truly farm-to-table with gardens, chickens, and a relationship with a local ranch to supply most of the ingredients for its incredible food. But, beyond the restaurant, there is a small chapel for weddings, an amazing event space for your private parties, and a paddock with goats, sheep, and a donkey where you can feed the animals fresh vegetables from a small bucket. The second-floor lounge of the restaurant has amazing views of Lands End, the marina, and mountains. Sunsets are amazing.

Victor Garrido, the chef and one of the owners is a well-established executive chef in Los Cabos, who oversees everything that comes out of the kitchen. As a result, not only is the quality excellent but the presentation makes the dishes a work of art. Sunday Brunch is no exception. The food is served family style. Everyone shares all of the appetizers and then you can choose one, two or three entrées. Plan at least two hours for your brunch to truly savor the food and take your time between courses. The brunch is accompanied by a French Rose with the appetizers, and a choice of the Rose, a beer Michelada, Spritz, or Margarita.

The appetizers for our brunch included local catch Sushi with nouri of tuna and hamachi, sushi rolls and Curricanes, wood-fired baked clams with seafood, bacon and cheese and tortillas to make tacos if you like, and fresh oysters with delicious ceviche, and goat cheese & fresh herbs avocado toast. You can even have more of one if you like. There is definitely too much for two people.

The menu allows you to choose from 10 different entrées for your main course. We selected organic chicken & mole negro enchiladas, sour cream and aged cheese, arrachera steak and chorizo soy roasted onions, guacamole, queso asado, tortillas y quesadillas, classic eggs Benedict with smoked pork loin, grilled asparagus and bacon, and suckling pig & black bean tamales, hoja santa salsa verde, chicharrones, with fried egg. When you look at the photos, it will be clear that this is a lot of food, presented beautifully, and the combination of spices and sauces make each unique and delicious.

But that is not all. The dessert was both a French toast stuffed with cream and strawberries accompanied by vanilla ice cream, and a small brownie with creme fresh and raspberry sauce. No wonder we were there for over two and a half hours. During our meal, we were entertained by the guitar and vocal stylings of Eduardo Companioni. He played a combination of Spanish and English hits. Chef Victor dropped by to see how we enjoyed our brunch – and we raved. With two servers on each table, the service is truly among the best in Los Cabos.

Chef Victor also described the specials for May. Breakfast: Enjoy your breakfast with complimentary americano coffee or cold coffee and sweet treats. Tuesday to Saturday 08:30-12:30. Lunch: Enjoy a complimentary “Cielito Lindo” Lagger beer and 15% discount all May. Tuesday to Saturday 13:30-16:00. Dinner: Complimentary welcome drink glass of French Brut.

Monday to Sunday 17:00-21:30.