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Edith's Restaurant Review: Located up the hill from Médano Beach, Edith’s is known for its food, service and charming atmosphere of twinkling lights, lanterns, brightly colored Mexican textiles and a large grill throwing out aromas across the open dining space. Owner Edith Jimenez has high standards when it comes to selecting meats, seafood and produce, buying only the freshest ingredients from local sources. All of the seafood, for example, including lobster, a variety of whole and butterflied shrimp and sea bass, is procured from area fishermen and sustainable farms in Magdalena Bay. Meat lovers have the option of rack of lamb, rib-eye and New York steaks, and you can’t go wrong with the filet mignon in a chipotle cream sauce, a combination that marries the mesquite-grilled Black Angus cut with the subtle heat and smokiness of the chipotle chile. It’s rounded out with creamy mashed potatoes and a side of grilled organic vegetables. Among specialties is Wally’s Special, a trio of grilled lobster, garlic-laced butterflied shrimp, and a mesquite-grilled catch of the day. Entrées are offered with side dishes of rice and a selection of vegetables that Jimenez gets from the Verdugo family in Miraflores, a farming community outside of Cabo. Desserts of choice include bananas flambé, a chocolate volcano cake and the restaurant’s traditional flan. Edith's wine cellar holds a large collection of vintages from Baja’s Valle de Guadalupe and premium regions around the world. The cellar is also used to host small dinner parties of up to ten.