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Los Cabos Magazine #37 - Summer 2014

The Retro Burger Bar’s innovative cheeseburger lollipops are made with seasoned ground beef, Tillamook cheddar cheese, and Canadian bacon sauce. Habanero’s Gastro Grill & Tequila Bar has the feel of a European sidewalk café. SUMMER 2014 | LOS CABOS MAGAZINE 55 Most evenings, guests can enjoy live sax, guitar, or trumpet performances. What has become especially popular is the chef’s tasting and pairing lunch, which features five courses for a wining and dining experience by reservation only from noon until 3 p.m. Whatever the chef’s whim is on that particular day—and whatever is in season and available—is what you can expect. Don Sanchez also offers full-service event dining for weddings, custom events, private parties, groups, and incentive programs for groups of four to 300. Always thinking ahead, Chapman is entertaining thoughts to introduce a Cultural Flavor of Baja theme night, perhaps with foods from Ensenada and traveling down Baja to Los Cabos with indigenous foods and folkloric dancing performed by a local dance troupe. Another idea formulating in the fastthinking, fast-talking chef’s head is promoting organized wine tastings and wine flights with a prix fixe menu. On the opposite side of the culinary spectrum is Chapman’s Retro Burger Bar, which opened in November 2012. The name itself takes one back to an earlier time, a revival for the recent past. Chapman calls this eatery his “jive burger dive.” With 13 big-screen TVs, myriad beer and specialty drinks, and live music in the evenings, this is a hopping spot. It’s open 11 a.m. until 2 a.m.— the only bar in San José del Cabo that stays open that late—making it the perfect place to wind down the evening with some munchies. Where else can you get a bowl of fresh popcorn, root beer floats, banana splits, classic burgers made on house-baked sesame seed buns, or cheeseburger lollipops? Chapman has added his gourmet touch to items such as Street Corn Taco Salad. Bring the family and celebrate the kids’ birthday parties, ages 1 to 99. Ever mindful of ensuring that the quality of food is top-notch, Chapman stays ahead of the game by constantly checking new trends and educating himself. He is an expert in tequila and wines with no favorites: “It depends on the time of day and the cuisine,” he says. He is strict in his management style but gives the more than 65 staff members in all three restaurants a lot of freedom. He wants them to succeed. He is continuously restructuring and recently hired a new chef who will focus on the Don Sanchez facility. Chapman is among the top culinary chefs in Los Cabos but is quick to say he is proud to be among so many good chefs. He is a humanitarian and has been giving back to the community by working with LIGA MAC as well as the Chefs al Rescate (Chefs to the Rescue) program to fund a wheelchair factory for disabled children, and he has been a participant in the Los Cabos restaurant association’s Sabor a Cabo, a gastronomic fundraiser for the fire departments and Red Cross, as well as numerous other charitable organizations. Not resting on his laurels—he continues to appear on TV and receive various “Best Of” awards—Chapman is already planning his fourth eatery. It is still in the planning stages, but we can expect more of the same diversity in food and design. So the family of three will be expanded to at least four in the very near future. ��


Los Cabos Magazine #37 - Summer 2014
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