Seafood And Pizza Cones

Here are two new Cabo restaurants for you to check out

Have you ever been eating a slice of pizza and thought to yourself, “Man, the only thing that could make this better would be if it were in a cone?” OK, so probably not. But, if it sounds intriguing, then you’ll be happy to hear that pizza cones are real, and they’re here in Cabo.

Crazy Cones & Cocktails, which opened in April, offers pizzas, tacos and desserts in cones. But not the sugary waffle ice cream cones you’re likely thinking of; obviously, that wouldn’t taste good with pizza or tacos. Instead, the pizza dough and the taco shells are shaped into cones and then baked or fried. Then the meat, cheese and fillings are piled into the cones and topped with more cheese.

Pizza cones come in the traditional pepperoni, Hawaiian and veggie supreme options, as well as more unusual choices like macaroni and cheese, Philly cheesesteak and breakfast pizza. The taco cone options are pretty standard: ground beef, pastor, chicken tinga, and chicken, shrimp or beef fajita. The only odd man out there is the roast beef taco.

There are only three candy cone options, all of which include a filling of vanilla ice cream, blueberries and blackberries. The only difference between the three are the toppings you choose: berries, chocolate or cajeta, which is a Mexican caramel sauce that’s made with milk.

Crazy Cones owner Jimmy Germann says that while the idea of pizza in cones is common in other parts of the world, they’re just the second cone-based restaurant in Mexico that he knows of. (The other one is in Mexico City, and Germann says he’s not sure if that restaurant is even still open.)

Germann’s original idea was to only offer pizza cones, but then he realized the machine used to make the dough could be used for other types of dough. This realization lead to the taco and candy cones. The options are endless, he says, and this summer he plans on expanding his offerings with ice creams cones, which would be served in a cinnamon-sugar French toast cone with fruit on top.

Crazy Cones is a bigger-than-it-looks restaurant that’s located in Plaza Bonita on the back side of the new Tiki Bar and across from the back entrance to Starbucks. The space seems small when you first walk in and see just a few tables, until you realize there’s an upstairs loft with six additional tables. Downstairs there are three flat screen TVs, one playing the inevitable soccer and the other two playing music videos.

It’s a casual place with reasonable prices. Your best bet is to get one of the combo meals. For about $6 USD you can get a cone (either pizza or taco), potatoes or a salad, and a draft beer or soda. There’s also a two-cone combo for $10 and a four-cone meal for $21 (they also both include the choice of potatoes or salad, and drinks).

And if you want something a little stronger than soda or beer to drink with your meal Crazy Cones has a full bar (and daily drink specials). Find them on Facebook at

Another new restaurant in Cabo is one that doesn’t have a gimmick like pizza cones, but it does have a shtick. It’s Barracruda’s, and yes, that “r” is supposed to be in the name, “cruda” meaning raw (as in fish) and hangover at the same time.

The shtick is the beachy/surfer vibe of the place that’s accented by the servers’ uniforms: Shirts with neon lettering, jean shorts, backwards floral ball caps, sunglasses and sneakers worn with high sport socks. The outfits give them the look of a late 80s/early 90s California dude (or dudette, in the cases of the female servers). Surfboards and skateboards adorn the walls, which are painted turquoise and seafoam green with accents of bright orange and yellow. It might be a shtick, but it works and it’s fun.

Barracruda’s, which also has a location in Mazatlan, is a casual restaurant whose menu features seafood, seafood, and more seafood. Along with the usual shrimp any way you like it and fish tacos, the menu offers some more unusual items like barracoco, which is shrimp, octopus and scallops cooked in Clamato and coconut water and served in a coconut shell, and the mofongo Boricua, Caribbean-style shrimp served over mashed, fried plantains.

Barracruda’s also has one of the more developed ceviche and aguachiles sections that we’ve seen at a restaurant, offering six types of ceviche and four types of aguachiles. (For those of you who don’t know, aguachiles is shrimp that’s submerged in liquid seasoned with chili peppers, lime juice, salt, and slices of onion.) We sampled the ahi sashimi tostadas and the Mexatun, which is cubed ahi mixed with pico de gallo and guacamole and served in a tortilla bowl, and were happy with both. However… the fish tacos and shrimp empanada we also sampled were a bit underwhelming in comparison. Our advice is to skip the tacos and go for one of the more unique seafood dishes, because that’s where Barracruda’s kitchen shines.

One thing to note about Barracruda’s: the service can be slow, so don’t go there if you’re in a rush and need a quick lunch. When we were there, the tostadas and the Mexatun came out quickly, but then we had to wait about 20 minutes or so for the other items, which seemed like a long time considering it was just two tacos and an empanada. But if you’re not in a rush and have a bucket of beers to keep you occupied, you likely won’t notice if your food takes a little longer.

Despite some slow service and lackluster tacos, Barracruda’s is definitely a place to try. The atmosphere is fun and relaxed—especially in the upstairs palapa bar, which has three flat screens playing sports and light fixtures made out of beer buckets — and the dishes they do well are very tasty.

Barracruda’s is downtown, about half a block back from Harbard on the corner of Ignacio Zaragoza and Ninos Heroes. Find them on Facebook (and look at their yummy food pics) at