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Los Cabos Magazine #37 - Summer 2014

Chapman’s Don Sanchez restaurant wows with its menu and its elegant decor, including a wine wall. wine room and tapas bar for an intimate dining option with Ezra Katz art pieces from the Ida Victoria Gallery adorning the walls. Continuing through the upper level, there is a stairwell leading down to a massive hacienda-style courtyard. There are fountains, fire pits, and wall friezes depicting Mexican architecture. Specialty drinks include refreshing Baja 54 LOS CABOS MAGAZINE | SUMMER 2014 sangria made with red wine, brandy, Cointreau, lime, cassis, orange juice, and sparkling water. Another must-try is the jalapeño basil margarita. Chapman says he is proud to serve locally sourced ingredients, including organic farm products and seafood from the Sea of Cortés like oysters and clams from Northern Baja. His goal, he says, is to bring in live geoduck clams, which are native to North America’s West Coast and one of the largest clams in the world. Chapman describes Don Sanchez’s food as contemporary Baja fusion, and the seasonal dinner menu includes a rich cioppino with mussels, a duo of crusted crab cake and fried soft shell crab, seafood, lamb shank and beef from Sonora, México. From left: The Retro Burger Bar serves up not only classic burgers and shakes but also fun and innovative twists; the catch of day sous vide over a bed of warm quinoa salad with sun-dried tomato tapenade and bruschetta salad at Don Sanchez.


Los Cabos Magazine #37 - Summer 2014
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