ABOUT US

Imagine yourself bouncing down a rocky dirt road, with boards strapped to the roof, in the middle of no where, completely lost to all civilization. To your right a strange skull which appears to be a steer, to your left nothing but desert and cacti. Within minutes the desert opens up to present the Pacific ocean and a small Mexican fishing village. Driving up to the town you see a beautiful beach with perfect six foot-swells rolling in. But before you reach the beach you notice a small stand on the right that says, "taco de pescado". Does that say fish tacos? What the hell is a fish taco?

No one knows exactly who was the first to sell fish tacos, but we do know that fish tacos were first brought to southern California by surfers in search of Mexico's big waves. Folks traveling through Baja California found that the best fish tacos were offered in local stands on the side of the road, often run by the fishermen themselves. It did not take long before the hand-crafted tacos made their way back to beachfront restaurants in San Diego.

Cabo Fish Taco is a culmination of the concepts of three people with completely different backgrounds, sharing the same idea of what makes a great restaurant. Unlike most Baja styled restaurants, Cabo combines coastal Mexican cuisine with a unique healthy California feel. The food, atmosphere, and feel of Cabo are a direct result of the infusion of three very different styles and life experiences.

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 Breckinridge Colorado. Living in the mountains Rob rode during the day and cooked at world-class restaurants at night. In Breckinridge, Rob's style was greatly influenced by the infusion of Southwestern and Mexican cuisine. After two years he headed back to the East Coast to work as the chef of a seafood restaurant in Blacksburg, Virginia. It was here where he teamed up with Gary Walker.

Gary Walker, 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 was hooked, eating at every place in Southern California that tried to duplicate the Baja style. Southern California's fish taco restaurants were doing unreal business. With no money or clue what he was doing, Gary headed back East to build a fish taco restaurant.

Maeghan Crenshaw, Cabo's backbone and co-owner [and Rob's beautiful 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 with the restaurant. Maeghan's vision of Cabo's style helped pull together the ideas of Rob and Gary.

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