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Saturday January 20 2018
H Restaurant

Brian Blackburn

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Family and Tradition are the two words, which come to mind when one thinks of H Restaurant in San Jose Del Cabo. Chef Luis Herrera Thatcher is following in the footsteps of his esteemed father Luis Herrera Blanc who was one of the founding members of Grupo Anderson, originators of well-known Senor Frog’s, Carlos & Charlie’s and other popular Mexican emporiums. Luis’s mother is Gay Thatcher, founder of Amigos de Los Ninos, one of the many children’s charities of Los Cabos.

Chef Luis was born in Mexico City and spent several years growing up in Puerto Vallarta helping out in the kitchen of the family restaurant on the famed Malecon. He wanted to be an architect and now uses those skills to design and build masterpiece food creations. He discovered a brochure about the culinary program at the Iberoamericana University which he attended in the mid-1990’s before moving to New York City where he studied at the Culinary Institute of America and then worked at Firebird, a famous Russian-themed restaurant and at Lucien, a French bistro in the Theatre District.

Upon returning to Mexico, Chef Luis decided to settle in Los Cabos where he was Executive Chef at Club de Golf Querencia and also at Club Ninety-Six at Palmilla where diners frequently included many of the Rich and Famous celebrities from Hollywood. Luis decided Los Cabos was his new home and started his own restaurant, H.

Family values are Chef Luis’ credo... his father is the host at H, welcoming guests with home-style greetings into their newly remodelled colonial house in the art gallery district of ‘Old Town’ San Jose Del Cabo. Patron Luis gladly spins tales from his 45 years in the restaurant business including some about the many countries where he has worked.

Chef Luis selects locally produced ingredients for his meals by helping the farmers of Miraflores while ensuring freshness and quality for his diners. “Fresh produce creates a fresh ending... I am honest with my guests by providing honesty in my dishes”. Salads have exquisite flavours with his favourite being tomatoes with roasted beets, basil oil and goat cheese. Other choices include baby spinach with grilled Portobello mushrooms and a caprese salad with balsamic reduction and pesto.

The entrees include pan seared chicken breast, seafood cannelloni, red snapper papillote, short ribs, steaks and my favourite, Luis’ Chef’s Plate...sunflower seeds encrusted flounder paired with a wonderful Roganto cabernet from the Valley of Guadalupe...yummy!! The menu describes the dish as “baked flounder over a chunky vegetables sucottage and creamy corn sauce finished with chile de arbour oil” ... I recommend this plate as a must-have!

Chef Luis says “Thanksgiving is my favourite Holiday as it is a family day, a time to give thanks to those you love and to give back to the community”... this is obvious as their work with the under-privileged is a commitment that will continue onwards.

The website is (624 105 2974) so make sure to visit during your next time in San Jose Del Cabo...and ask for the “Chef’s Plate”


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