Los Cabos Mexican Grill is awash in color, from the vibrant paintings that speckle the pink, green, and blue walls to the fruity frozen margaritas that line up on the bar. In the kitchen, chefs shower homemade enchiladas with bright-green salsa and deep-brown mole, topping overstuffed burritos and chimichangas with rainbows of pico de gallo, guacamole, and sour cream. They fold fresh seafood into specialty entrees, such as citrusy fish ceviche and spicy shrimp a la diabla.

Behind the bar, servers whip up a range of specialty cocktails, such as blueberry margaritas and sweet frozen daiquiris. Customers recline in cushy booths and watch chefs prepare guacamole during entertaining tableside performances, marveling as they nimbly slice up fresh avocado, dice onions, and transform napkins into a flock of doves.