Cabo Wabo Cantina is celebrating 15 years since its inception in Las Vegas, which is an unbelievable milestone given the everchanging panorama of the Strip.
It has established itself as an iconic vacation spot, celebrated for its laid-back vibe and genuine Mexican flavors. Stephen Roehm, Beverage Director and Assistant Basic Supervisor, speaks to its enchantment: “Our laid-back inside transports friends beachside to Cabo San Lucas, our terrace provides gorgeous views of the Strip and Bellagio Fountains, our menu is filled with genuine and scrumptious Mexican meals, and our cocktails are top-notch.” Cabo Wabo’s versatility makes it a go-to spot, whether or not for a romantic night, an off-the-cuff outing with associates, or a game-day gathering.
The cantina, initially envisioned by rock legend Sammy Hagar, has stayed true to its roots whereas evolving with the occasions. “The rockin’ vibes and mouth-watering meals and drinks we serve are as sturdy as ever,” says Roehm, noting that the enjoyable, fiesta-like environment retains Sammy’s way of life alive within the coronary heart of Vegas.
Government Chef Tacho Kneeland recurrently updates the menu, combining the newest and biggest developments with genuine flavors. Visitors can all the time return and uncover one thing new.
Music stays paramount within the identification of Cabo Wabo, paying homage to its rock ‘n’ roll origins, and Roehm remarks that “music is the lifeblood of each get together.” Visitors can view memorabilia from Hagar’s rock ‘n’ roll days after they go to, making a full of life, but laid-back seashore environment that contrasts the hustle and bustle of the ever-popular Strip. The musical vibe retains friends linked to the cantina’s roots whereas providing a simultaneous escape.
The menu displays flavors of Cabo San Lucas whereas incorporating inspiration from throughout Mexico. Signature Baja dishes, corresponding to shrimp ceviche, fish tacos, and Sammy’s tequila shrimp, are paired with classics like fajitas and enchiladas. Chef Kneeland incessantly travels to his dwelling nation for inspiration, guaranteeing the menu stays recent. Roehm is especially keen on the Baja shrimp ceviche, which is made with recent Baja shrimp combined with cucumber, tomato, purple onion, jalapeño, and cilantro.
Cabo Wabo’s cocktail program is one other main draw, with margaritas being the standout providing.
“Made with Santo tequila, our margaritas are available flavors like mango, tamarind, and blood orange, however the margarita verde is a fan favourite,” Roehm acknowledged.
This refreshing drink combines Santo tequila with cucumber, cilantro, and lime. One other visitor favourite is the CW Mai Tai, that includes Sammy’s Seaside Bar Rum and a mix of tropical juices.
Cabo Wabo continues to steadiness innovation with its signature choices in response to the evolving vacationer developments.
“We keep on high of the newest meals and cocktail developments, however classics like recent margaritas, genuine Mexican flavors, and killer music maintain individuals coming again.”
Guests can count on new occasions and experiences whereas the cantina preserves its genuine, rock-inspired environment, guaranteeing there’s all the time one thing thrilling and new to look ahead to.
Cabo Wabo’s Margarita Verde is made with Sammy Hagar’s Santo Blanco tequila, paired refreshingly with recent cucumber and lime, and completed with a garnish of cilantro to spherical out the drink’s taste profile and a ultimate contact of inexperienced.

Photograph by Tucker + Hossler Images
Margarita Verde
Components
- 1 ½ oz. Santo Blanco tequila
- 1 oz. Contemporary Cucumber
- ¼ oz. Contemporary Cilantro
- ½ oz. Contemporary Lime Juice
- 1 oz. Candy ‘n Bitter Combine
- Soda water
Preparation
- Muddle cucumber and cilantro in a cocktail shaker.
- Add tequila, lime, bitter combine and shake nicely.
- Pour into margarita glass over ice.
- Fill with soda water.
Named after Sammy’s smash hit from the summer season of 1984, Can’t Drive 55 it’s a lovely mixture of Sammy’s two spirit strains Sammy’s Seaside Bar Rum and Santo Tequila. The party-in-your-mouth flavors work collectively to create a shocking cocktail that has been a long-time favourite at Cabo Wabo.

Photograph by J Rick Martin
Can’t Drive 55
Components
- ½ oz. Sammy’s Seaside Bar Platinum Rum
- ½ oz. Santo Tequila Blanco
- ½ oz. Vodka
- ½ oz. Gin
- ½ oz. Amaretto
- ½ oz. Cranberry Juice
- ½ oz. Contemporary Orange Juice
- ½ oz. Contemporary Pineapple Juice
- ½ oz. Contemporary Lime Juice
- 1 splash Grenadine
Preparation
- Pour all substances right into a highball glass over ice.
- Stir and luxuriate in.
The CW Mai Tai has develop into a Cabo Wabo signature. Made with Sammy’s Seaside Bar Rum together with Sailor Jerry Rum, Orgeat, grenadine and tropical juices, it transports friends beachside forsaking the hustle and bustle of the Las Vegas Strip.

Photograph by Cabo Wabo Cantina
CW Mai Tai
by Cabo Wabo Cantina
Components
- 1 ½ oz. Sammy’s Seaside Bar Rum
- 1 ouncesSailor Jerry Rum
- ½ oz. Orgeat
- 2 oz. Orange juice
- 2 oz. Pineapple juice
- ½ oz. Grenadine
- Topped with Myer’s Rum
- Orange and Cherry, for garnish
Preparation
- Mix the primary 6 substances in a cocktail shaker and shake nicely.
- Pour right into a highball glass over ice and high with Myer’s Rum.