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
Based on vegetables
Sliced beets (120 grs) | candied pecan nuts | vegan cashews jocoque with pink pepper corns, garlic, and wild Baja oreganus | fermented hibiscus vinaigrette | fresh quelite sprouts.
Jicama & hibiscus compress (prep 90 grs) | seasonal fruit salad | cucumber | cilantro | macha sauce with roasted peanuts.
Root vegetables (raw 60 grs) | baby romaine leaves | avocado emulsion | rice cracklings | sambal | serrano flakes | radish.
The vegan sope
Corn flat patty | hibiscus flower | vegan ground meat with lentils (80 grs) | red mortar sauce | guajillo pepper air | pickled carrot.
Wood oven charred cauliflower
White cauliflower (raw 300 grs) | vegan aioli | Faba pureé with smoked chipotle hint | carrot tail pesto | grilled veggies.
Caesar salad at your table
Hhydroponic mini romaine lettuce | homemade spicy Caesar dressing | chips of cured serrano ham | Reggiano parmesan | garlic chips | artisan crouton.
Organic heirloom tomato | organic green tomato | chickpea | pepper leaf pesto | rice cracklings | mixed olives | pink pepper | salt flower | Spanish grape capers | aged rancho cheese I edible flowers.
Over avocado risotto | citric tossed mixed shredded mushrooms (100 grs) | ajillo sautéed | roasted constellation tomato.
Wood oven roasted pork shank
Pork (cooked 600 grs) | grilled mashed potato with red onion, garlic and rosemary | roasted vegetables | red mortar sauce | red chili oil | tortillas.
The lobster Rosarito taco reloaded
Lobster tail (raw 90 grs) I flour tortilla light fried in macha sauce | quinoa crusted lobster tail | rancho style beans | Mexican rice | roasted green tomato sauce | cilantro sprouts.
Surf and turf taco
Flour beet tortilla | carrot puree | ribeye chicharron (20 grs) | soft-shell crab with quinoa crust (cooked 80 grs) | roasted garlic and habanero mayonnaise | avocado cream.
Pork belly taco in hoisin sauce
Sliced pork (cooked 60 grs) | pineapple relish with habanero and basil | avocado | garlic chips | radish flakes I red mortar sauce.
Half chicken (raw 500 grs) | marinated with axiote, jocoque and herbs | sundried tomato tapenade and oreganus | smoked vegetables.
Suckling pig pressed
Boneless pressed suckling pig (cooked 160 grs) | Boca del Río Veracruz style plantain & bean paddy | green pumpkin seed mole | corn tortillas.
Braised overnight in wood oven & sous vide 8 hrs more (cooked 160 grs) | mushroom & avocado risotto | tamarind & pasilla pepper demiglace | truffle oil | crispy parmesan.
From the sea
Catch of the day tartar
Fish in poke cut (raw 125 grs) wakame chile serrano pearls avocado onion cilantro | lime spiced ponzu sauce charred habane.
Lobster tail, cooked in 3 steps and methods (raw 180 grs) | white wine | saffron I zucchini blossom risotto with parmesan | crispy parmesan.
Raw smoked tiradito
Catch of the day (raw 80 grs) | mango & yuzu sour sauce | fish skin togarachi | serrano pepper crisps | wakame, cilantro, red onion and Persian cucumber salad.
Octopus (cooked 80 grs) | Persian cucumber | pork cracklings (cooked 50 grs) | radish | fresh cilantro | toasted sesame | red onion | avocado | olive oil | lemon juice | mango aguachile in sorbet | citric foam.
Charred serrano emulsion | thin abalone slices (cooked 80 grs) | carrot tail pesto | grilled yellow lemon | baby pickled veggies I rice cracklings.
2 Oyster types (half dozen)
3 raw: extra citric ponzu, sea snail chorizo, avocado foam | 3 grilled: mushroom & charred garlic butter, yuzu pearls, sprouts.
Catch of the day in red axiote rub I (raw 200 grs) | baked in banana leaf | carrot puree with citrus and cold smoked habanero | roasted xnipec | risotto with pepper leaf.
Baja Med fish
Fish (raw 200 grs) | beet quinoto and vegetables | butter and fresh organic herbs crust | sundried tomato tapenade | bruschetta.
Shrimp (raw 180 grs) | roasted coconut rice and dried fruits | pitahaya & radish chutney | grilled vegetables.