Gastronomic delight at Mifel Tennis Open
- Six gourmet offerings inside the Cabo Sports Complex delight the palate of the attendees.
- A contest was held between two players to deliver the best french toast in Los Cabos.
Los Cabos August 2nd, 2022.- The MIfel Tennis Open is not only about tennis. In addition to the quality that is experienced on the court of the 6th edition, the Tournament seeks that the ATP 250 attendees enjoy different experiences that surround the white sport. Among the main purposes of celebration in the new Cabo Sports Complex, was the firm conviction to offer a delight to the palate with an exclusive selection of gourmet restaurants featured in the destination of Los Cabos.
Healthy food amidst a diverse gastronomic offer for all tastes, starting the tour with Madre Pizza, which features organic and regional food with vegan pizza, kombucha and homemade bread. A kind of organic fast food is how it´s been described as huge success in the first days of the ATC. Along the same lines is Bito’s restaurant, which boasts it´s pork belly panini as its main course, with a pasta and pizza version.
La Carreta Cabo bursts into the food court with typical Oaxacan cuisine. The restaurant was founded 44 years ago and now stationed in Los Cabos for about seven years, offering traditional and vegetarian tlayudas and even Oaxacan chocolate icecream. The traditional tiliche was an extra attraction during the gastronomic tour offered to the media.
On the other hand, there is Arts and Sushi, with the freshest of the Sea of Cortez thanks to the work of local fishermen. The main delighs they have been boasting for 20 years is the serrano sashimi and the chef´s roll, while in the same line in seafood quality is the diversity of. El Marinero Borracho, with its breaded Chinese taco and the main star of the bar, the pesto ceviche tostada with everything and it´s secret ingredients.
The sweet side of the Mifel Tennis Open is at The Ledge. We close with a flourish that being the bread used for a spectacular french toast that by word of mouth has gained national recognition of the attendees. Even the players have heard about it and therefore the Argentinean Thomas Etcheverry and the doubler Max Schnur faced each other in the kitchen to see who could delight us with their best version of the mythical dish. In the end the jury decided that Thomas’ preparation tasted better.
“Los Cabos and the tournament I´m loving it. The truth from the first moment I arrived, while getting off the plane I said how nice to play in this heat, I like the sea. Being here with you in this privileged place, the main stadium, the food and the joy of the Mexican people. I see myself here every year,” he commented after his culinary victory