We had friends visiting from Colorado and we decided to go out for a nice dinner. Our choice was Don Sanchez on Blvd Mijares in the block just before the plaza in downtown San Jose del Cabo. Chef Edgar Roman has created both an amazing space with and incredible atmosphere and a terrific menu based on the flavors of the Baja. The courtyard space of the restaurant took six months to complete renovate using materials from the Baja and provides two levels of dining, a private wine room for dining and a bar area just inside the entrance to the restaurant. We had reservations on a Thursday night – Art Walk in San Jose del Cabo – and arrived a little early and were asked to take a seat in the bar while our table was prepared.

We had a drink and were soon led to our table near the private wine room where Chef Edgar was sitting working. The tables had Clase Azul bottle in the center with rechargeable lights inserted in the top. Our server provided us with the extensive menu was great choices, including vegan selections in each category. The table was offered several different rolls along with “smoky” butter (my wife’s favorite) while we were reviewing the menu. We were also offered a small spoon amuse of beets, cucumbers and more – excellent.

As an appetizer all four of us chose the table-side Caesar Salad. There is nothing like an authentic Caesar Salad. Created in Tijuana, the Caesar Salad is known for the homemade dressing that includes anchovies, garlic, olive oil, egg yolks, parmesan cheese, lime and a little spice. We have enjoyed table side Caesar Salads a Captain Tony’s, Solomon’s Landing, Mr. Alexander and more. However, nothing compares to the one made at Don Sanchez on Blvd Mijares in San Jose del Cabo. The dressing was perfect after almost 12 minutes of making it in a large wooden bowl by our table. Absolutely, delicious. We had a small serving of sorbet as a palate cleanser between courses.

For a main course, both Mike and I selected the pork shank served with roasted potatoes and vegetables. Michele chose the Tikin-Xic – fresh totoaba, a farmed fish from the Baja with risotto and grilled fresh vegetables. Beth ordered the Beef fillet heart seared with butter, garlic, onion, epazote, finished in a Josper oven, au gratin with huitlacoche sabayon, rosemary potato puree and aged cheese from Rancho Aragón and served with risotto and grilled fresh vegetables.

While waiting for our main courses, we watched a table nearby have special flaming coffees prepared – it was quite a show. The atmosphere was also set by the live music performed on a ukulele with great vocals, a good repertoire and at the right level to allow us to still enjoy our meal and have a conversation.

At the end of the meal, all of us had food left to take home and were too full to enjoy dessert. We were offered an after-dinner liqueur and accepted. Chef Edgar came by the table to say hello and ask how we had enjoyed our meal. We responded enthusiastically that it was excellent as was the service.

If you are looking for fine dining in a great environment, put Don Sanchez at the top of your list.