Atop a bluff in the Capella Pedregal hotel, El Farallon provides one of the most breathtaking vantage points from which to have a meal in Cabo San Lucas. Chef Yvan Mucharraz presents a seafood-heavy menu with a "fresh fish market" displaying the catch of the day. Customize your dish from an array of fish and meats—from yellowtail, parrot fish, spiny lobster, rib-eye steak, and sea bass to the irresistible local chocolate clams. All dishes come with a tasting of the day's three appetizers, which can include anything from tuna ceviche to crab-and-chipotle soup, as well as two sides that range from asparagus to grilled corn to cilantro-infused rice. Fish and meats are simply prepared on a flat grill with fine herbs and a drop of butter. They're so well executed that you may forego the accompanying sauces. It's challenging, but save room for desserts like Mexican doughnuts, then digest over an after-dinner drink while you ogle the view.