Mango Deck with locations on both Medano Beach and on the marina in  Cabo is one of our favorites. We often stop for lunch at Mango Deck Dockside to enjoy the outside patio and activities along the marina.  A favorite for both of us is the tortilla soup. For me it’s the best in Cabo!  The menu has a good variety, prices are comparable and service is good.  Most days Mariachi bands drift in and out to serenade.

If you are looking for more of a party atmosphere, the Mango Deck Restaurant-Bar-Beach Club located on Medano Beach is always fun.  They are open for breakfast at 7 AM and Happy Hour starts when Mango Deck opens!  Chilaquiles are recommended for the breakfast crowd.   The beach club employees can also set up any beach and water activities while you enjoy your meal.

Oil for sautéing and frying
1 (7oz) can green chiles, drained
2 cloves garlic, minced
1 small onion, chopped
2 medium fresh tomatoes
2 cups water
½ cup grated longhorn cheese
8 corn tortillas
8 eggs

Saute chopped chiles, garlic, and onion in a little oil until clear. Chop tomatoes and add, stirring a few minutes. Add water and simmer to sauce consistency (I add a shake of salt). Stir in cheese and set aside. Fry corn tortillas in very hot oil quickly, only until soft. Drain on paper bag or towel. Place 2 on each of 4 hot serving plates. Fry eggs over easy. Place on each tortilla. Pour warm chile sauce over eggs. Serve immediately to four.

2 2/3 cups ricotta cheese
3 (8oz) packages of cream cheese, softened
2 egg yolks
¾ cup sugar
2 teaspoons grated lemon rind
1 teaspoon cinnamon
1 tablespoon vanilla
16 (8-inch) flour tortillas
Melted butter
Fresh strawberries, blueberries or peaches for toppings

Combine cheeses, egg yolks, sugar, rind, cinnamon and vanilla. Mix well. Soften tortillas and place 1/16 amount of filling on each tortilla. Fold 2 sides in and over to enclose the filling. Brush top with melted butter. Bake on cookie sheet at 350 degrees for about 20 minutes until light brown. Serve topped with fresh fruit. These can be prepared ahead and frozen.
Makes 16 servings

4 tablespoons unsalted butter, cut into pieces
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup flour
4 large eggs
Grated peel of 1 orange
Vegetable oil, for frying
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon

In a medium saucepan, combine 1 cup water, the butter, brown sugar and salt over medium -high heat until it just begins to boil. Using a wooden spoon, stir in the flour until incorporated; remove from heat. Stir for a minute, then beat in the eggs, 1 at a time, until the dough is glossy and smooth. Stir in the orange peel.

Fill a large saucepan with enough oil to reach a depth of 1 inch; heat until a deep-fry thermometer registers 350 degrees. Working in batches of 10, drop in rounded teaspoonfuls of the dough and cook, turning, until golden brown, about 5 minutes per batch; using a slotted spoon, transfer to paper towels to drain.

In a brown paper bag, combine the granulated sugar and cinnamon. Working in 4 – 5 batches, add the fritters and shake to coat.