Las Tres Virgenes is a breath of fresh air for those who are looking for a great mixture between flavor and flair. The food is very imaginative, and is described as a thoughtful marriage between taste and art. Las Tres Virgenes has a huge courtyard, an open kitchen, and a wine cellar that is stocked with some truly great vintages.
Reviewed: May 18, 2012
The exterior doesn’t give much away, but Las Tres Virgenes has one of the nicer restaurant settings in La Paz, with burnt orange walls and a spacious patio touting a vine-covered trellis, hole-punched lanterns and a mesquite-burning grill and oven. A lot of the food we ate from Tijuana-born chef Jesus Chavez incorporated wood cooking, which was generally a good thing. They probably could have dialed down the saucing, but we did enjoy a battery of wood-grilled tostadas, especially the versions topped with sweet, tender Pismo clam from nearby Espiritu Santo, tuna belly with citrus, avocado and spicy chiles torreadas, and perhaps best of all, marlin, grapefruit, and avocado. We also liked the smoky, mesquite-grilled octopus and juicy sautéed pescado al ajillo with cilantro pesto, but the braised oxtail was leathery, and ice creams that seemingly appeared via 1980s time warp, in a martini glass with rose petals and chocolate sauce.
This review was submitted by Joshua Lurie, a writer from Los Angeles. Joshua has participated in the Baja.com Scribes program, a program designed to encourage writers to create original content about Baja California. Baja Scribes may receive food, lodging or payment, but they are encouraged to submit their own opinions on this site, which may not reflect the views or opinions of Baja.com. Joshua’s website documenting his travels can be found here.
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