Jazamango — Restaurant in Baja California Sur

Beautiful location & excellent presentation. The host and hostess were very friendly. I was not impressed with some of the staff inside, though, who barely responded when I said hi or didn’t even acknowledge me. My waiter never even introduced himself and seemed irritated with me before he even came over because I couldn’t pull up the online menu they were forcing people to use (great for contact-free for COVID - not so great for foreigners without cell service when no one knows the correct WiFi password). The host graciously found me an iPhone to use and the waiter came over before I had had a chance to see everything, and was irritated that I couldn’t find the drinks (turns out it had been handed to me halfway down the menu and I hadn’t made my way back to yet). His curtness and comments I heard while I was in the bathroom that maybe I had escaped now that I had taken my pictures, made me very uncomfortable and I will not be back (& he also seemed irritated when I handed him the phone I had been given to look at the menu and said I think it belonged to the host bc I didn’t wasn’t to leave it on the table while I went to the bathroom).

It’s a shame because I was excited that I had stumbled upon what seemed to be a gem for a foodie like myself. I will say the sangria was good, but the server (who never gave me his name, checked on me once and walked away saying “Perfecto” when I was clearly upset after asking if everything was ok), could use some customer service training. Thank God for the female busser who was very patient with me and sympathetic. It’s hard traveling to another country, trying to speak another language, and this is one of the experiences making me wish that I hadn’t. I at least wish I...

A wonderful setting, albeit we became the meal as we did not think to bring bug spray. We stuck mainly to the various appetizers finishing with a pizza. The mains seemed more traditional crowd pleasers like fettuccini Alfredo, burger, steak, grilled chicken. We wanted to explore unique preparations and the small sharing plates did not disappoint. We had the tamal in beurre blanc, yellow tail ceviche, salad, grilled shrimp & cured cactus salad, beef empanadas, Jazamango pizza and strawberry dessert. My favorite was the tamal, it was unique, delicious and I love something especially vegetarian that pulls you through a sensory experience. My partner (chef in the family) loved the salad. My daughter’s favorites were the empanadas and strawberry dessert. Another quite unique presentation and array of flavors. The chef beer collab was great. Served with a salt rim and Spanish olives. Light refreshing, reminiscent of a margarita shandy. The ceviche was wonderful and did remind me of Peruvian ceviches. It was perhaps the largest portion and priced as such. The grilled shrimp were on point. The pizza had a touch too much going on, laden with toppings sauce and cheese. With pizza we are big on less is more, leaning into ingredient forward and dough development. However we suspect it’s quite the pleaser. It was a lovely evening even if we left some blood with the...

Perfectly poached shrimp in a passion fruit sauce, accompanied by red onion, baby cucumber, and pear slices with a touch of olive oil. Edible persimmon-colored flowers and a dash of sea salt enhance the dish, paired brilliantly with Casa Magoni Rosado. Enjoyed amidst an enchanting setting of orange hibiscus, white and yellow plumeria, wicker chairs, wooden tables, and a scenic green mountain backdrop. The homemade tostadas were an unnecessary side, but not a drop of sauce remained.

The focaccia was stale, but the unique sourdough, distinct from San Francisco's version, was fresh and light.

The fresh tomato salad featured creamy goat cheese, radishes, and assorted tomatoes. However, the honey-infused goat cheese clashed with the tomatoes' acidity. Despite providing feedback, the waiter didn't rectify the situation (normal response on the Baja).

Mosquitoes were a nuisance, but the restaurant provided repellent. The apple tart was scrumptious: fresh pastry crisscrossed over warm green apples with house-made vanilla ice cream and exceptionally fresh whipped cream, lightly dusted with cinnamon.

The humidity was a challenge, even with fans. Service slowed post-sunset due to an influx of guests. The experience was pricey for the area but worth it. The music selection could improve. Overall, a...