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Cabo Flats CityPlace
Mexican Corn served at Cabo Flats CityPlace

With such a plethora of cuisines in downtown West Palm Beach, we’re fortunately spoiled for choice. If you’re craving something fresh and flavorful, we’ve giving two thumbs up to Cabo Flats CityPlace for their fresh and delicious Mexican menu.

Cabo Flats’ Director of Operations, Adam Robin explains that a combination of fresh local ingredients with thoughtfully seasoned dishes results in a unique dining experience, “nothing has too much heat, we strive for flavor, which is actually harder to execute.” This ethos is very apparent in their food. Everything you try, will really let the ingredients speak for the dish rather than having a bystanding role.

This approach is especially evident in their fresh and creamy guacamole. Rather than following the tableside trend, Cabo Flats CityPlace offers a guacamole bar at the front of the restaurant, at which a chef makes guac to order in front of guests all night long. “I trust my chefs to make a better guacamole than servers trying to do a rushed tableside preparation,” explains Adam. The secret ingredient? “We let the avocado carry the show, it’s a minimalistic approach,” and one that works!

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Unsatisfied with the standard of cocktails in Mexican restaurants, Cabo Flats CityPlace designed their cocktail list in a way that stands out from the crowd. For example, their winter Seasonal Sangria features measured amounts of blackberries, strawberries, blueberries, raspberries and oranges that had been deliciously marinating in individual mason jars, soaking up red wine, Cointreau and VeeV Acai Spirit for 24 hours. Upon ordering, the bartender adds a splash of Prosecco and some ice, shakes it up and – this is complete genius – throws in a pair of chopsticks so you can enjoy the sinfully saturated fruit!

The Blood Orange Margarita served here is a great option for fans of sour over sweet. Freshly squeezed blood orange juice is mixed with Solerno Blood Orange Liqueur (Cabo Flats CityPlace is the only restaurant in West Palm Beach to have it!) and turns out wonderfully tart.

Non-tequila drinking margarita lovers will have Pineapple Express Vodka Margarita. Refreshing beyond belief, this thirst quenching cocktail is not overpoweringly alcoholic-tasting and would appeal to cocktail drinkers looking for fruity flavor rather than a stiff drink.

Pineapple Express
Pineapple Express

Another signature cocktail at Cabo Flats CityPlace is Cilantro Jalapeno Margarita. But, don’t let the name of the Cilantro Jalapeno Margarita scare you. It has the essence of jalapeno but is not spicy at all, so much so that it might disappoint someone searching for a kick. Instead, the cilantro shines through making this refreshing cocktail reminiscent of a summer herb garden. A little bit grassy (in a good way) and with a hint of jalapeno, this is a tasty treat we’ll be back for.

Cabo Flats Restaurants really up the ante for chain restaurants. The ingredients they use are proof of the immense respect they have for their dishes and where they come from. This is more than evident in the Seafood Ceviche, which is vaguely named intentionally. Depending on the daily catch, fish of is selected by the chef and then the recipe adapts accordingly. When possible, Cabo Flats chefs select more mature fish and fillet them into thicker 14 – 16 oz. steaks, which allows for firmer decent-sized chunks of meaty fish rather than little pieces. An example is their refreshing Mahi and cucumber ceviche with citrus and cilantro.

If you’re after a traditional dish, the Mexican Street Corn is authentic as it gets. The sweetness of juicy corn combined with the saltiness of Cotija cheese, smoky chipotle, creamy cilantro aioli and a squeeze of fresh lime for acidity makes this a one-stop shop for flavor. Speared on a skewer and dusted with their (soon to be bottled and sold) signature Cabo Cactus Spice, this dish is a house favorite!

Photos of more Cabo Flats CityPlace’s delicious food and drink

I’ve had avocado fries before and they’ve left me less than impressed. Too often they end up soggy, over seasoned and under crusted, however, the AvoCABO Fries shut me right up! Cabo Flats’ wedge-cut fries are egg washed, panko breaded, oven baked and then frozen before being fried to order. This means that when they hit your table, you bite through a very crunchy and perfectly thick golden crust and into a creamy (but not soggy) bite of refreshing avocado. Served with a roasted garlic and cilantro lime aioli, this dish gave me a new confidence in avocado fries and set the bar high for the next time I try them!

The Fried Ice Cream and the Churro Waffle Sundae is a must-try to complete a meal at this restaurant when you visit. Vanilla ice cream is wrapped in pound cake, tossed in Captain Crunch cereal and deep fried. It has a wonderfully nostalgic breakfast cereal flavor to it with just the right amount of sweetness. The Churro Waffle Sundae is churro batter that has been pressed in a waffle iron and holds onto that traditional texture of a crunchy outside and elastically doughy inside. Bruléed bananas and dulce de leche ice cream completes this dessert that is finished with a cherry on top!

With a foolproof menu, there’s no such thing as a bad choice at Cabo Flats CityPlace, but there is a large chance you’ll find yourself with severe food envy! Go with a group and pick an array of different dishes to share so you get to sample everything, as they serve you the finest Mexican food and drinks from the freshest local sources.

Besides West Palm Beach, Cabo Flats also has locations in Delray Beach, Stuart, Jupiter and their newly opened location in the Dolphin Mall.

If you visit, weekly promotions for the West Palm Beach location include Margarita Mondays for $5, Daily happy hour two times a day, from 3 p.m. – 6 p.m. and from 9 p.m. to close; Taco Tuesdays for $15 and includes all-you-can-eat tacos, and Weekend brunch on Saturdays and Sundays from 11 a.m. to 3 p.m., featuring bottomless bloody Mary’s and Mimosas for $15 with purchase of a brunch item.

 

Kathryn Kessler Kathryn Kessler writes about Food & Beverages and other topics for WPB Magazine. She is experienced in copy, editorial, advertorial, newsletters, blogs, essays and creative writing. Kathryn has previously been written for Modern Wedding magazines. You can contact her at kathryn@wpbmagazine.com.