Our daughter came to visit for my birthday. As she is vegan, we had to find a place that all of us would enjoy. I remembered that Don Sanchez on Blvd Mijares by the plaza in San Jose del Cabo had a significant number of vegan options on the menu, and so I made a reservation for the three of us. The hostess greeted us and immediately asked if we had any allergies and Chava explained that she was allergic to seafood and was vegan. This information was passed on to our server Santiago.

The outdoor dining area at Don Sanchez is absolutely stunning. The owner and chef, Edgar Roman said that it took about six months to renovate the interior area to create the restaurant with materials entirely from Baja California. The restaurant is on three levels with a bar and lounge near the entry and hostess stand, a second level where the live entertainment, dining and the wine room and private dining area are placed and a lower level, partially under a palapa.

The menu is extensive and unique. It is also regularly updated. Our daughter found a lot of menu items of interest to her. Santiago also told her that any of the vegetarian dishes could also be prepared vegan. As we studied the menu, we ordered drinks. I ordered a bottle of Chalk Hill Chardonnay from Sonoma and Chava chose a bright red cocktail. Our second server brought us a platter of rolls and a smoky butter. The butter arrived under a dome with the smoke inside. The also brought a second butter made with cashew nuts rather than dairy that was vegan.

As we ordered our dinner, we were offered an amuse bouche of a small beet taco. It had a bit of a kick and so I benefited by getting to eat two of them. For appetizers, Beth selected the Caesar Salad made table side with a traditional dressing. I chose the Roasted Poblano and Cashew Cream soup that came with a small round ball of soursop ice cream in the center. Chava chose the Golden Onion Tinga Sopes. The presentation, flavor, and quality of each of these dishes was excellent (I sampled them all). The table side Caesar was a show, and my soup was poured into the bowl that already held the ice cream.

Between courses we were offered a citrus sorbet as a palate cleanser. For main courses, Beth had the grilled artichokes, which were served with coconut rice pilaf and carrot purée. Chava ordered the Mixed Wild Mushrooms that were served over risotto. She easily identified several different types of mushrooms across the risotto. I went all out and selected the Pork Shank, which was huge and fell off the bone. There was enough for two more meals at home in the next days.

During dinner Chef Edgar came over to say hello and ask how our dinner was proceeding. There was a vocalist with a loop performing great classic songs just right for the audience and atmosphere of the restaurant.

Although full and sated, we weren’t finished. Next was dessert. Santiago described a special vegan cheesecake, and Beth selected the warm churros with caramel and chocolate sauces. The cheese cake was delivered with a candle and happy birthday written in chocolate. The chef also sent up our choice of after dinner drinks – a homemade Bailey’s, cognac and a fine scotch to toast the food, restaurant, and my birthday. The final delight was three small chocolates. What a night!

The atmosphere, food, and service at Don Sanchez were excellent. Having two servers assigned to every table, it is always and amazing experience.