During our two night stay at Hotel Endémico, once the sun began to set, we decided to leave our serene eco-lofts and venture out into the night. Bill pointed us all towards the direction of Deckman’s en El Mogor. Deckman’s en El Mogor is the pop up that Chef Drew Deckman is running for the summer season, while his restaurant in San Jose del Cabo is closed for that time being. Underneath a canopy of pine trees are wooden tables, chairs, and wine barrels, that make up the seating area. The kitchen is an outdoor grilling station, that billows the sweet smell of mesquite as soon as you approach the area. The table setting tied in with the scenery perfectly. Mason jars, mis matched plates, and a little bouquets of flowers from the surrounding area were on each table. Rustic wooden tables and eclectic table settings are one of my favorite sources of inspiration for design. You could not ask for a more beautiful backdrop for the evening. The sun setting left the sky with an irresistible hue of pink, and the temperature outside was nice and mild. They offer either a 3 or 5 course meal, which in all actuality is made up of 5 or 7 courses. We decided on the 5 course meal, with the wine pairings, and a mezcal shot just to get the evening started off on the right note. Go big or go home..right?
If you are reading this on an empty stomach, I highly suggest that you grab a snack, because this is going to take you on quite the tempting ride. Alright, here we go.
The first course was abalone offal (Yes, you read that right.), beet and duck confit. The drizzle of local olive oil, added this smooth finishing touch to the overall richness of the dish. There were so many textures, and flavors, that my mind didn’t even know what to process first. At first bite, I knew that this was going to be a memorable night.
The second course, fresh oysters from nearby Salsipuedes, drizzled with a red wine vinaigrette and pink peppercorns. The acidity was refreshing, and still let the natural juices of the oyster shine through.