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Featuring a casual environment, affordable prices and a spectacular sunset view, Garza Blanca recently opened a new restaurant within the resort: Bocados STK. It’s concept was designed by local chef Kori Sutton with meat eaters in mind, with menu items such as pibil pork tamales, fish tiraditos, soft shell crab and salmon cube. Sutton, however, takes pride on a unique steak marinating process that involves drying stakes for 21 days in a special refrigerating chamber, which makes their flavor both smooth and intense. Restaurant and bar service is available Monday trough Sunday from 6 pm to 1 am. Visit their new website, www.bocadosstk.com, for more information. Bocados STK will be one of the participants in this year's Restaurant Week, May 15 - 31.