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
Based on vegetables
$300 MXN
Charred beets
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.
$250 MXN
Jicama sashimi
Jicama & hibiscus compress (prep 90 grs) | seasonal fruit salad | cucumber | cilantro | macha sauce with roasted peanuts.
$250 MXN
Tuber ceviche
Root vegetables (raw 60 grs) | baby romaine leaves | avocado emulsion | rice cracklings | sambal | serrano flakes | radish.
$250 MXN
The vegan sope
Corn flat patty | hibiscus flower | vegan ground meat with lentils (80 grs) | red mortar sauce | guajillo pepper air | pickled carrot.
$400 MXN
Wood oven charred cauliflower
White cauliflower (raw 300 grs) | vegan aioli | Faba pureé with smoked chipotle hint | carrot tail pesto | grilled veggies.
$395 MXN
Caesar salad at your table
Hhydroponic mini romaine lettuce | homemade spicy Caesar dressing | chips of cured serrano ham | Reggiano parmesan | garlic chips | artisan crouton.
$370 MXN
Rustic tomatoes
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.
$450 MXN
Mix of wild Mexican mushrooms
Creamy rice with holy leaf and avocado | mixed sprouts.
Animal-based dishes
$800 MXN
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.
350 MXN
Surf & turf taco
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.
$300 MXN
Steamed panbazo with pork belly
Por belly (90 gr) | caramelized pork in pasilla and piloncillo marinade | avocado emulsion | red onion | regional goat cheese | lettuce | radish.
$290 MXN
Confited goat sope
Yellow dough corn flat patty | confited pulled goat (90 gr coocked) | avocado and green tomatillo relish | faba pure with a touch of morita chili | guajillo pepper air.
$300 MXN
Totoaba quesabirrias
Three pieces of totoaba birria quesadillas with vegetable stew | totoaba birria broth | red onion | cilantro | avocado emulsion | grilled yellow lemon.
$400 MXN
Quail pozole
Regional quail breast (50 gr) | cacahuazintle corn | condensed quail broth | purple cabbage | chambray onion | radish | yellow lemon | avocado | fried red chili and cilantro.
$800 MXN
Sterling Silver 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.
From the sea
$400 MXN
Catch of the day tartar
Fish in poke cut (raw 125 grs) wakame chile serrano pearls avocado onion cilantro | lime spiced ponzu sauce | charred habanero mayo.
$1,700 MXN
Creamy rice with lobster
Lobster tail, cooked in 3 steps and methods (raw 180 grs) | white wine | saffron I zucchini blossom risotto with parmesan | crispy parmesan.
$320 MXN
Catch of the day tiradito
Raw smoked fish filet (raw 125 gr) | mango sour sauce | fish skin togarachi | serrano pepper crisps | wakame, cilantro & red onion salad | cucumber slices.
$400 MXN
Octopus ceviche
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.
$1,300 MXN
Abalone tiradito
Abalone (90 gr) | traditional South Baja pickled emulsion | pickled veggies | rice crackers | yellow lemon grill | serrano pepper cracklings.
$800 MXN
Catch of the day in potato crust
Catch (200 gr) | citrus salad of xoconostle, cactus, tomato, avocado with acuyo oil | sour pitahaya sauce with mint essence | nopal chip.
$800 MXN
Tikin-xic fish
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.
$800 MXN
Baja Med fish
Fish (raw 200 grs) | beet quinoto and vegetables | butter and fresh organic herbs crust | sundried tomato tapenade | bruschetta.
$980 MXN
Blackened shrimp
Shrimp (raw 180 grs) | roasted coconut rice and dried fruits | pitahaya & radish chutney | grilled vegetables.