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Don Sanchez – Photo Shoot – 12 August 2014

Posted on August 26, 2014 in Client Images & Photos

Don Sanchez Restaurant– Photo Shoot – 12 August 2014
San José del Cabo, Los Cabos, Mexico.
Photographer: Francisco Estrada – Photomexico

Reservations: (624) 142-2444
reservations@donsanchezrestaurant.com

Please visit www.loscabosguide.com/donsanchezrestaurant/ for more information.

Samples of each entree or image from Don Sanchez Photo Shoot:

Smoked Octopus (not currently on menu): Fresh mango, arugula, pork belly chicharon, tempura jalapeño <anise pickled>, grilled tomato, squid ink aioli, pasilla chile sauce. — Smoked Octopus (not currently on menu): Fresh mango, arugula, pork belly chicharon, tempura jalapeño , grilled tomato, squid ink aioli, pasilla chile sauce.

Baja Mediterranean Catch: Sundried tomato tapenade, warmed quinoa salad with baby squash, heirloom «bruschetta» salsa, pesto, panko herb and garlic crust.

The Tenderloin (not currently on menu): Roasted bone marrow, crispy shallot, bone marrow butter, potato ana <bacon> rosermary and mulato demi, roasted garlic cream. — The Tenderloin (not currently on menu): Roasted bone marrow, crispy shallot, bone marrow butter, potato ana rosermary and mulato demi, roasted garlic cream.

Pescadero Shrimp: Pork rind crusted, date, sage, tropical fruit salsa, lemongrass coconut infusion.

Street Taco Duo (not currently on menu)

All images from the Photo Shoot

Smoked Octopus (not currently on menu): Fresh mango, arugula, pork belly chicharon, tempura jalapeño <anise pickled>, grilled tomato, squid ink aioli, pasilla chile sauce. — Smoked Octopus (not currently on menu): Fresh mango, arugula, pork belly chicharon, tempura jalapeño , grilled tomato, squid ink aioli, pasilla chile sauce.

Street Taco Duo (not currently on menu)

Baja Mediterranean Catch: Sundried tomato tapenade, warmed quinoa salad with baby squash, heirloom «bruschetta» salsa, pesto, panko herb and garlic crust.

Pescadero Shrimp: Pork rind crusted, date, sage, tropical fruit salsa, lemongrass coconut infusion.

The Tenderloin (not currently on menu): Roasted bone marrow, crispy shallot, bone marrow butter, potato ana <bacon> rosermary and mulato demi, roasted garlic cream. — The Tenderloin (not currently on menu): Roasted bone marrow, crispy shallot, bone marrow butter, potato ana rosermary and mulato demi, roasted garlic cream.

Don Sanchez Restaurant– Photo Shoot – 12 August 2014
San José del Cabo, Los Cabos, Mexico.
Photographer: Francisco Estrada – Photomexico

Reservations: (624) 142-2444
reservations@donsanchezrestaurant.com

Please visit www.loscabosguide.com/donsanchezrestaurant/ for more information.

Samples of each entree or image from Don Sanchez Photo Shoot:

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