About CAbo

Imagine yourself driving down a rocky dirt road, with surfboards strapped to the roof, in what appears to be the middle of no where. To your right a bare steer skull. To your left nothing but bone dry desert and cacti. Within minutes the desert opens up to present the Pacific Ocean as the backdrop to a small Mexican fishing village. Driving into the town you see a beautiful beach with perfect six foot-swells rolling in. But before you actually get to the beach you see a small stand and a sign that says, "taco de pescado". Translation: fish tacos.
You wonder to yourself, what in the world is a fish taco?

 

Folks traveling through Baja California found that The best fish tacos were first offered in local stands on the side of the road, often run by the Mexican fishermen themselves. Fish tacos were first brought to Southern California by surfers in search of Mexico's big waves. It didn't take long before the hand-crafted fresh seafood tacos made their way back to beachfront restaurants in San Diego.

 

Cabo Fish Taco is the combination of concepts from three completely different people, who share the same idea of what makes a restaurant great. Unlike most Baja styled restaurants, Cabo combines coastal Mexican cuisine with a unique healthy California feel. The food and atmosphere of Cabo is an impeccable infusion of very different styles.

 

Rob Crenshaw

Chef and Co-Owner, grew up surfing in Virginia Beach and worked in a variety of kitchens. In 1997, Rob graduated from Virginia Tech with a degree in Environmental Science and moved to Breckenridge, Colorado. Living in the mountains Rob rode during the day and cooked at world-class restaurants at night. In Breckenridge, Rob's style was greatly influenced by the Southwestern and Mexican cuisine. After a few years he headed back to the East Coast to work as a chef in a seafood restaurant in Blacksburg, Virginia. It was there where he teamed up with his business partner Gary.

 

Gary Walker

The numbers man and Co-Owner, also grew up surfing in Virginia Beach and gained experience in food management while working in several restaurants. He graduated from Virginia Tech with a degree in Finance in 1994. After four years of study, the only thing Gary seemed to have learned was the he did not want to work for a bank. A month after graduation he headed to Vail Colorado and lived there for two years, working in various restaurants and bars. During the off-season, Gary found himself traveling farther west with friends to San Diego. It was during a surf trip in Baja, California that he discovered fish tacos. He enjoyed them so much that he ate at every place in Southern California that tried to duplicate the Baja style. Southern California's fish taco restaurants were thriving so much it was almost unreal. With no money, or clue what he was doing, Gary headed back East with enough heart to build a fish taco restaurant.

 

Maeghan Crenshaw

Cabo's backbone, Co-Owner and Rob's Wife, grew up in Annapolis, Maryland. She graduated from Virginia Tech in 2001 with a degree in Graphic Design. It was in her last year at Tech when she met Rob on a beach trip to Charleston, South Carolina. They had only dated a few months when Rob decided to move to Charlotte to open Cabo. Maeghan had planned to pursue a career in graphic design, but decided to wait in order to help get the restaurant off of the ground. Maeghan's vision of Cabo's style helped pull Rob and Gary's ideas together.

 

Come by our casa and have some food and a drink with us!
We're always here.