Carmen Carbajal
Nick-San Japanese Restaurant

By Rick Stedman

Nick-San Japanese Restaurant has been one of Los Cabos' most popular eating establishments for more than a dozen years. With locations in downtown Los Cabos and Las Tiendas de Palmilla on the Corridor, Nick-San's success is a direct result of the Carbajal family, who runs the restaurants.

One member of that family who's been there every step of the way is Carmen Carbajal, who manages both establishments. Giving credit where credit is due, Carbajal explains the working relationship of her family members. "Like any other business, Nick-San's success is based most of all on the organization and coordination of the different work areas. The responsibility of those areas is distributed among my brothers, and it is thanks to each of them and all their work and dedication that things work as smoothly as they do."

Each member has his or her own responsibility. For example, Ángel is the restaurant's founder and chef, and creator of the popular Asian fusion that separates Nick-San from other restaurants. Jorge has operating responsibilities for Nick-San Cabo, which include supervising employees and overall maintenance of the facility. Santiago is head of the company warehouse, overseeing acquisition of products, including specialty items coming from Japan and the U.S. Another family member, Edgar, is the youngest brother and executive chef at Nick-San Cabo. While Gerardo takes care of public relations, Rosa María is part of the administrative department.

In addition to her duties at Nick-San, Carbajal is also president of CANIRAC, a local restaurant organization that promotes and defines various interests of the restaurant industry. "The group's mission is to represent the interests of restaurants throughout Los Cabos," Carbajal explains.

Educated at the Universidad del Estado de México, Carbajal originally had aspirations of studying law. However, circumstances led to majoring in accounting and finance.

As far as influences in her life, Carbajal readily names several who shaped her career, both personally and professionally. From her mother Trinidad, Carbajal drew a wealth of strength and tenacity. Carbajal's motivations include her two precious daughters, Michelle and Andrómeda. Her mentor — Pierre Danis Vander-Haden — provided Carbajal with the knowledge and love of good cuisine, along with all things related to running a restaurant. His guidance resulted in Carbajal becoming one of the first female food and beverage directors in the Mexican hotel profession, and the very first in Los Cabos, in 1992.

"I'm really proud of the Mexican gastronomy and culture, and I'm committed to spreading the flavors, colors and beauty that authentic Mexican food and its culture offers worldwide," Carbajal says. To that end, she is associated with "A la Mexicaine," the only authentic Mexican restaurant in Paris, France.

Carbajal also drew inspiration from her late friend Raul Sánchez Rivas, who encouraged her to seek personal and professional development. Brother Ángel, a born leader in her eyes, also taught Carbajal to be passionate and proud of her endeavors.

Mix all these worldly experiences together, and you have a recipe for success: Nick-San Restaurant.

Click here for a quick list of bars and restaurants in Los Cabos to help you plan where to eat, dine, party and drink.