Prices and menu items are subject to change. Contact the restaurant for current information.
Prices and menu items are subject to change. Contact the restaurant for current information.
Browse community photos of Los Tres Gallos in San José del Cabo, BCS, including restaurant and food images when available.
Browse the full menu for Los Tres Gallos, a restaurant in San José del Cabo, BCS. This page brings together menu prices, photos, ratings, reviews, and ordering links in one place.
Visit Los Tres Gallos at Alvaro Obregon 15, San José del Cabo, BCS 23400 or call 624 261 3101. Today's posted hours: Monday: 11:00 AM – 10:00 PM.
Prices are in Mexican pesos (MXN) with approximate USD conversions ($1 USD ≈ MX$17.3, updated daily)
Fresh shrimp sautéed and drizzled in a garlic butter and chile guajillo. Served with a side of grilled veggies and potatoe onion pure.
Fresh Baja lobster tail, lightly spiced in a marinade of olive oil, garlic and lime juice, and served with an assortment of grilled veggies and potatoe onion pure.
The signature dish from Yucatán, cochinita pibil is pork marinated in achiote, bitter orange and aromatic herbs, then wrapped in banana leaves and slow-roasted until heartbreakingly tender. Served with rice, refried beans, and habanero and lime spiced onions.
Pork shank marinated in onion, garlic, cumin, yellow paprika and orange juice; then slow-cooked in the Michoacán carnitas style (simmered for three-hours in pork fat and shredded for tacos). Served with handmade tortillas, olla-cooked beans and salsa tatemada.
(For two, prepared on your table) The Caesar was born in Tijuana and we honor this true Baja original with an old-fashioned tableside preparation of romaine lettuce and croutons with a dressing that marries egg yolk, garlic, anchovies, Dijon mustard, olive oil and pepper.
The pride of the state of Chihuahua, this delicious cow's milk cheese is named for the Mennonite communities that first perfected the process for making it. We serve our melted menonita with a complement of spiced pork sausage chorizo.
You won't need a fork or knife to enjoy these two crispy homemade tostaditas-essentially, little toasted tortillas-each topped with either chicken and beef, as well as a lettuce, refried black beans and panela cheese.
We showcase the area's fresh local seafood atop three crunchy homemade tostaditas - one piled high with fish ceviche, another with shrimp ceviche, and the third with pulpo en escabeche.
Few foods taste better or have more health benefits than tuétano (bone marrow of beef). We serve ours grilled, with handmade tortillas and a tostadita topped with arrachera (strips of flank steak), salsa tatemada and refried black beans.
This endemic food fish, found only in the Sea of Cortez, is made even more delicious by a marinade of dill, parsley, garlic and lemon, before being served on a bed of rice with garden, nut, white wine, fresh green beans, mushrooms and tomato.
Baja is justifiably famous for its fish tacos, as evidenced by this tortilla-wrapped trio of lobster, shrimp and grilled fish, served up with a complement of onions, pico de gallo and salsa tatemada.
Fresh Baja lobster tail, lightly spiced in a marinade of olive oil, garlic and lime juice, and served with an assortment of grilled veggies and potato onion purée.
Twelve ounces of marinated, flank-cut Angus arrachera – the benchmark Mexican steak – grilled to perfection and served with sides of nopales, roasted onions, refried black beans, salsa and guacamole.
The molcajete is a tool as old as Mexican cuisine itself, a pre-Hispanic stone bowl used for grinding (à la a mortar and pestle) as well as a holding delicious dinner ingredients. We fill our traditional molcajete with a mouthwatering medley of arrachera, shrimp, chorizo, nopales, onions, cheese and refried black beans.
A choice, juicy 16 oz. cut of prime ribeye steak, served with a side order of grilled veggies, and sweet potato purée, plus huitlacoche and creamy pepper sauces.
Shank of lamb marinated adobo style with chile guajillo and aromatic herbs, then wrapped in maguey leaves and slow-cooked in a bain-marie. Served with sides of rice and refried black beans.
Tampiqueña is a popular grilled beef dish named for the port city of Tampico, and served on an rounded platter in a manner symbolic of the indigenous Huasteca. Sides include chile relleno, refried black beans, guacamole, green sauce enchilada and rice.
A beautiful 8 oz. cut of beef filet, cooked to order and served with a mixed grill assortment of carrots, asparagus, corn, potatoes and sweet potato purée, plus huitlacoche and creamy pepper sauces.
The mother of all Mexican soups, just like mother used to make it...simmering tomato sauce with rich cream, then stirring in epazote (an aromatic herb), chile pasilla, panela cheese and tortilla strips, and serving with an avocado garnish.
Circle-shaped rolls of fried masa piled high with a choice of tasty toppings-comes complete with lettuce, black beans, red onion and cheese, as well as your choice of chicken, pork, mushrooms, poblano peppers, squash blossoms or huitlacoche (a corn smut delicacy sometimes referred to as "the Mexican truffle").
Two sopes stuffed with grilled beef bone marrow and accompanied by homemade salsa tatemada (a sauce whose ingredients are pre-grilled before being ground by a pestle).
Our take on this Mexican comfort food standard features two handmade tortillas sandwiched with melted menonita cheese and a choice of toppings, including chicken, pork, mushrooms, poblano peppers, squash blossoms and huitlacoche.
Gorditas translates as "little chubby ones", and ours definitely live up to the name, with two generous pan-fried pockets of corn dough filled with melted menonita and toppings like chicken, pork, mushrooms, poblano peppers, squash blossoms and huitlacoche.
Who doesn't love empanadas, flaky golden-brown fried pastries stuffed with all manner of delightful ingredients? Our order of two empanadas includes one with pressed pork, and another with shredded chicken. Both are accompanied by lettuce, cheese, sour cream and salsa verde.
Nearly as fun to say as they are to eat, these street food favorites are made to order...two thick ovals of masa topped with either beans or chicharrón prensado (pressed pork), as well as nopales (grilled pads from the prickly pear cactus), cilantro, onion and queso fresco.
Sometimes referred to as the "national dish of México" this better traditional pork and hominy stew actually dates back to pre-Hispanic days. Our recipe for this classic includes lettuce, radish and avocado, with red onion, oregano, cream and chile piquín tostadas served on the side.
Our delicious "house salad" is a bold combination of colors and flavors: mixed baby greens, jicama, avocado and red onion, plus pineapple, peeled orange slices and ripe cherry tomatoes, with a pinch of chile tajín and a heaping of panela cheese, all tossed together in a piquant dressing of olive oil, cilantro and chile serrano.
What do you get when we poach pears in red wine, add pralines, goat cheese and cherry tomatoes, and top it off with a sweet and tangy blend of balsamic vinaigrette and honey? The best Pear Salad you've ever tasted.
(For two, prepared on your table) The Caesar was born in Tijuana and we honor this true Baja original with an old-fashioned tableside preparation of romaine lettuce and croutons with a dressing that marries egg yolk, garlic, anchovies, Dijon mustard, olive oil and pepper.
Cheese Founde the pride of the state of Chihuahua, this delicious cow's milk queso is named for the Mennonite communities that first perfected the process for making it.
A classic of Mexican cuisine, a poblano pepper stuffed with menonita cheese and dipped in a savory, freshly-made tomato sauce. Served with sides of rice and refried black beans.
There's never a bad time for enchiladas, corn tortilla wrapped treats filled with a medley of ingredients and lathered in delicious chile spiced salsa. We fill ours with chicken, then dip them in a colorful green tomato and chile salsa. Delish! Served with sides of rice and refried black beans.
Chicken enchiladas in mole sauce with sour cream and fresh cheese, garnished with a julienne style, red onion and served up with sides of rice and refried black beans.
Your choice of chicken breast or thigh served in an exquisite mole sauce that combines apple, banana, cinnamon and chocolate with a rich variety of (not too) spicy chiles. This is a classic! Served with sides of rice and refried black beans.
The freshest of fresh local fish, steam-grilled and sauced with a blend of white wine, garlic butter and chile guajillo. Served with a side of grilled veggies and rice.
Delicious pan-fried "catch of the day" served in signature Veracruz style with a salsa that showcases, tomatoes, capers, olives and white wine. Accompanied by rice and grilled veggies.
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