Menu
Menu at Don Sanchez restaurant
Our food, service and quality are consistent with the same standards found in North America’s finest restaurants as we strive to constantly improve and innovate thanks to the creativity of our chef Edgar Román.
When you visit Don Sánchez restaurant in Cabo, one of the best restaurants in San José del Cabo art district, you will have an outstanding culinary experience – Mexican contemporary cuisine
RAW
$400 MXN
Catch of the day tartar
Poke cut (raw 125 gr) | fresh citrus cactus salad with avocado, nopal and prickly pear | homemade sambal sauce | lime | charred habanero emulsion | blue corn tostadas | sea asparagus $400 MXN
$320 MXN
Catch of the day tiradito
Raw flash smoked fish filet (raw 125 gr) | mango sour sauce | fish skin togarachi | serrano pepper crisps | wakame, cilantro & red onion salad | cucumber slices $320 MXN
$450 MXN
Raw oyster
6 pcs of oysters | tomatillo and avocado relish | chilaca chili ponzu.
$280 MXN
Jicama sashimi
Jicama & hibiscus syrup compress (prep 90 gr) | seasonal fruit salad | cucumber | cilantro | macha sauce with roasted peanuts
$450 MXN
Octopus ceviche
Octopus (cooked 125 gr) | cucumber | pork cracklings (cooked 50 gr) | radish | fresh cilantro | red onion | avocado | olive oil | lemon juice | three black chili peppers rub | mango aguachile sorbet | citric foam
$280 MXN
Tuber ceviche
Root vegetables (raw 100 gr) | baby romaine leaves | avocado emulsion | blue corn tostada | fermented red pepper sauce | serrano flakes | radish
Garnachas & Tacos
$350 MXN
Pork gorditas
3 mini corn dough flat bread | pork jaw (90 gr cooked) caramelized in pasilla and piloncillo marinade | pineapple relish | white cabbage | roasted sauce | avocado emulsion | crumbled fresh cheese from Miraflores
$380 MXN
Surf & turf taco
Flour tortilla in beet ink | smoked carrot puree with citrus | sterling silver sirloin chicharron (20 gr) | soft-shell crab with quinoa crust (cooked 80 gr) | roasted garlic and charred habanero mayonnaise | avocado emulsion
$760 MXN
Don Sánchez lobster taco
Lobster tail (raw 90 gr) in quinoa crusted | flour tortilla light fried in macha sauce | rancho style beans | Mexican rice | red mortar sauce
$350 MXN
Confited goat sope
Blue corn flat patty | confited pulled goat from Sierra de San Francisco (90gr cocido) | avocado and green tomatillo relish | faba pure with a touch of morita chili | guajillo pepper air
$280 MXN
Golden onion tinga sopes
Organic golden onion from Miraflores (90 gr) | 3 blue corn dough sopecitos | white cabbage | tomato | crumbled tofu
$350 MXN
Totoaba quesabirrias
3 pieces of totoaba birria quesadillas | totoaba birria broth | red onion | cilantro | avocado emulsion | grilled yellow lemon
$300 MXN
Pibil style mushroom taco
1ST PLACE WINNER AT THE GRUPO EDITHS CONTEST | false cochinita pibil made with wood-oven baked mushrooms in axiote | dehydrated pineapple tortilla | xnipec (red onion and habanero pickle) | red onion and citrus air | seasonal sprouts
Warm starters & soups
$350 MXN
Organic heirloom tomato soup
Cashews cheese quenele | homemade bread crouton | garlic chip
$350 MXN
Roasted poblano & cashew cream
with soursop ice cream
Cashew and poblano cream (150 gr) | soursop and cashew salty ice cream (20 gr) | macha sauce oil | seasonal sprouts
$400 MXN
Quail pozole
Regional quail breast (50 gr) | cacahuazintle corn warm gelé | condensed quail broth | purple cabbage | chambray onion | radish | yellow lemon | avocado | fried red chili and cilantro
$450 MXN
Drowning duck confit tortita
Shredded duck confit (65 gr) | red recado bread | truffled duck foie gras | tomato and morita chili broth served at your table | roasted xnipec (onion and habanero pickle) | seasonal sprouts
$450 MXN
Grilled oysters
6 pcs of smoked oyster in Josper oven | epazote and Serrano chili curd | roasted yellow lemon | seasonal sprouts
$300 MXN
Charred beets
Organic beets (120 gr) | caramelized pecan | cashew jocoque with pink pepper | fermented hibiscus vinaigrette
Main dishes
$500 MXN
Papadzul
Baked mushrooms filling seasoned with black recado (75 gr) | tomato and morita chile sauce | quinoa crepes | tomato broth with a touch of morita chile | pumpkin seed and tomato sikilpac | crumbled tofu
$450 MXN
Mix of wild Mexican mushrooms
ajillo style (100gr)
Creamy rice with acuyo leaf and avocado | mixed sprouts
$750 MXN
Grilled artichoke with emulsion
Josper oven-roasted candied artichoke (2 pcs) | coconut pilaf rice | root beer leaf emulsion | beet emulsion scented with wild lavender | smoked carrot emulsion with citrus
$600 MXN
Wood oven roasted Cauliflower (reloaded)
White cauliflower (raw 300 gr) | white faba and morita pepper purée | chickpea alioli scented with acuyo | spicy pistachio | assorted grilled veggies
$1,150 MXN
Ancestral Mole
Ancestral mole by traditional cook Sirenia Concepcion Mora from Rancho del Rincon, Huajuapan de León, Mixteca Baja, Oaxaca | organic quail marinated in white recado (400 gr) | plantain chochoyotes (30 gr) | wood-fired vegetables
$750 MXN
Duck and pink pine nut mole
Duck magret (200 gr) | pink pine nut mole | mixed organic roasted veggies
$700 MXN
Totoaba Dove
Totoaba fish necklace (240 gr) in rice flour crust cooked in Josper oven | fresh salad | cucumber, jicama, carrot, chayote and celery with a touch of lemon paste fermented at home | holy leaf aioli
$880 MXN
Desert Catch
Catch (200 gr) | citrus salad of xoconostle, cactus, tomato, avocado with acuyo oil | sour pitahaya sauce scented with mint | nopal chip | sea asparagus
$880 MXN
Tikin-xic fish
Catch of the day in red axiote butter | (raw 200 gr) | wood-baked in banana leaf | smoked carrot purée with citrus and habanero | charred habanero emulsion | roasted xnipec | creamy rice with acuyo leaf and avocado
$1,500 MXN
California chili stuffed with lobster and saffron risotto
Lobster (120 gr) | saffron risotto | pumpkin blossom | California chili (160 gr) | creamy tomato broth roasted in Josper | beetroot and lavender puree | seasonal sprouts | roasted vegetables
$980 MXN
Blackened shrimp
Shrimp sous vide 20 mins. finished in Josper oven (180 gr) | roasted coconut rice with Pescadero strawberry chips | sour pitahaya & mint chutney | grilled vegetables
$800 MXN
Grilled octopus
Grilled octopus (200 gr octopus) | black recado rub | crispy cauliflower with homemade togarachi | octopus’ ink alioli | smoked carrot pure with citrus and habanero I charred yellow lemon
$850 MXN
Wood oven roasted pork shank
Pork (cooked 600 gr) | grilled rustic potato with red onion, garlic, and rosemary | roasted vegetables | green tomato sauce with tender leaves from la milpa | red chili oil | tortillas
$880 MXN
Sterling Silver beef brisket
Baked overnight in our wood-fired oven and then sous vide for 8 hours (cooked 160 gr) | creamy rice with wild Mexican mushrooms and avocado | tamarind and pasilla chili demiglace | truffle oil | crispy parmesan | roasted vegetables
$1,600 MXN
Blackened Rack of Lamb
Raw rack (450 grs) marinated in black recado emulsion | nixtamal tortilla crust, butter, holy leaf and roasted garlic | pitahaya chutney with mint | wood-roasted vegetables