BocaDos STK is not only the place to be and be seen, it is also the place for the best dry-aged beef! BocaDos STK was a new restaurant concept that first opened at Garza Blanca Preserve Resort & Spa. Guests of both Garza Blanca and Hotel Mousai have access to dine at this classic steakhouse with a contemporary twist. The restaurant was so popular with our guests, that we have since opened up a second BocaDos STK at Garza Blanca Resort & Spa Los Cabos.
An open kitchen grill design leads to a stylish restaurant and lounge with a trendy atmosphere for a unique dining experience.
Our chefs are pleased to present a new specialized mixologist & grill type menu and consists of a variety of dishes based on typical regional ingredients with the addition of special dry-aged steaks. Guests can enjoy a varied menu with options for all tastes.
The concept, the decor, and location create a modern environment. BocaDos Stk in both Los Cabos and Puerto Vallarta offers the best atmosphere in both indoor and outdoor settings. The terrace is designed with romance in mind and decorated with torches to create the perfect environment for your special dinner or celebration. Our nightly musicians including a violinist and saxophone player, add to the lovely ambience.
Reservations are required and can be made through your concierge, pool concierge or stewardship. The dress code is casual, but no t-shirts, no shorts, or sandals.
What’s New at BocaDos?
Exquisite dry-aged beef cooked and prepared in the moment just as you wish add new meaning to the word succulent. BocaDos STK has recently acquired a special dry-aging fridge in order to offer our guests the best 35-day dry-aged beef. The dry-aging process is used to manage the beef maturing process by controlling the temperature and humidity of the beef. The meat will mature through a gradual process, which results in more tenderness and a much more intense flavor. This process is used in our US choice meats. The longer a piece of beef has been dry-aged, the more flavorful and tender it will be.
The minimum time we leave our meat in this special refrigerator is 35 days, however, we can leave the choice cuts up to 100 days. Our chef patron suggests dry-aging for 40-days. It will create a marked flavor and great texture. The fat of the meat also enhances its flavor. As a reference, you could compare this flavor with almonds, walnuts, or blue cheese.
When guests arrive at the restaurant, they can select the type of meat they want. The server will explain our specialty dry-aged steak. We offer 5 types of steaks: Porter House, Rib Eye, New York, Cowboy, and Bone-in Rib Eye. If you wish to share with your partner, the 30oz Porter House is the best option. Guests will be invited to try this incredible culinary experience and taste the mixed flavors such as almonds, Roquefort, tender and marbling.
The Rib Eye and New York dry-aged steaks are included in our all-inclusive package. The dry-aged steaks not included in our all-inclusive package are the Bone-in Rib Eye, Cowboy & Porterhouse steaks.
On our menu we have a special symbol (small chef) which means our steak has an extra charge for all-inclusive plan guests, however, they do receive a special 20% discount.
Choose your Steak Knife
Guests now have the option of choosing their own steak knife. We have 2 different steak knives boxes, one for men and one for women. The 4 knife options for women have the same size, 23 cm/9.25″, but the handle designs are distinct. Normally, the criteria for choosing between these knives lies in personal tastes, it is merely visual. On the other hand, although the criteria could be the same, visual, the staff recommends a certain knife for the men depending on the steak they have ordered. For example, the staff would recommend a butcher knife to a guest who has ordered a Rib Eye steak. In the end, is just a recommendation and the final decision is taken by our guests.
More vegetarian/vegan/gluten free options
BocaDos STK is thrilled to present more greens, salads, gluten free, vegetarian and vegan options based on comments from our guests. Now in addition to succulent dry-aged steaks, there are dishes designed to appeal to everyone’s tastes including four salad options using only the freshest ingredients. Salad dressings include a choice of tangy citrus-lime, Italian vinaigrette, or honey mustard.
The Bocados Salad is our top signature salad. This salad is a mix of lettuces, Arugula and spinach with a citrus dressing and a touch of pear and cherry tomato, which make it a very fresh salad.
Color Coded Classifications
Now there are dishes to appeal to everyone’s tastes, preferences and dietary restrictions. We have added easy to identify color coded symbols to the bottom of our menus to indicate which dishes are fish, seafood, vegan, vegetarian and gluten free. They are easy to identify and each description has a special symbol. Additionally, we have added icons for items with specific ingredients such as Fish, Seafood and/or Spicy.
Even in warm weather soups are comforting for the soul. Choose from oxtail, onion or clam chowder soup. All very good options, but if you have to choose just one, we recommend the delicious clam chowder soup with a rich, creamy texture and served in a bread bowl.
Our delicious appetizers combine worldwide contemporary flavors with a menu offering small, light bites intended to be shared amongst your party.
We recently heard your comments and we added traditional Mexican tacos as an appetizer. Our Short Rib and Rib Eye Street Tacos taste just as authentic as if you had gone to a taco cart, but they are even more delicious with our melt-in-your-mouth tender and juicy short rib.
The Seafood Tostada bursts with flavor. With shrimps, kanikama, cucumber, celery and coriander dressing, this tasty appetizer is not too spicy, but creates a pleasant buzzing sensation on the tongue. Another delicious option is Tuna Dices with ponzu, coriander, serrano chili & onion.
Vegetarians will love the Grilled Provolone with roasted bell peppers and rosemary oil. This appetizer has a nice balanced flavor and texture.
Our new menu features the same tender and juicy steaks with the addition of dry-aged beef, expanded seafood options, and the addition of healthy salads that come with a choice of three different salad dressings.
Entrees include: New Orleans Shrimp, Mardi Gras style; Pacific Salmon with fennel, roasted tomatoes, and baby beets; Roasted Chicken with fine herbs and lime sauce and grilled vegetables; Braised Brisket with caramelized onions and roasted vegetables; Eggplant Lasagna with Bolognese sauce and Port Salut cheese.
We also cannot forget to mention our fresh catch of the day. Thanks to our geographical locations in both Puerto Vallarta and Los Cabos, we can offer the freshest, highest quality fish. To highlight the flavor of the fish, we use varieties such as mahi mahi, cabrilla, red snapper, and wahoo, accompanied with roasted seasonal vegetables. It is a great dish for people who want to dine lightly or who don’t eat meat.
For dessert, you cannot miss the Brownie with Caramel Fudge, which has got to be the most delicious brownie option in the whole world served with coffee ice cream. Or if you are too full after dinner, we suggest sharing the Orange Tree, which is full of sweet surprises.
To quench your thirst, we recommend trying one of the fantastic new mixologist specialties such as the Smoked Old Fashioned Bourbon with bitter, orange, & molasses presented in a in a special glass box, (we can serve two cocktails in the same box) or the Bocados Martini with vodka, chambord, pineapple, and cranberry served in a martini glass.
Treat your tastebuds to a sensational meal at BocaDos STK. You won’t regret it and you’ll never forget it.