Ulisis Sanchez Gomez

New restaurants flash across Cabo’s scene every year.  Casa San Jose’ 23400 is one of the most accomplished Mexican kitchens within the borders of Los Cabos and the Baja.  If you have lived through the ongoing battle to get to the soul of the restaurants here, this restaurant might just capture your soul with its layers of flavor.

Ulises González Sanchez is an innovative Chef from Mexico City and though his presentation is phenomenal, he does not sacrifice art over ingredient. The creations of Chef Ulises, without doubt, do not know borders. He sources vegetables from local organic gardens and fresh products from the Sea of Cortez in combination with culinary techniques that he acquired through extensive travel throughout  Mexico as well as France, Spain and Morocco.  Each dish has a history behind it and every plate is a part of the Chef and it’s no wonder Ulises is so successful.  He trained under some of the top chefs in the world who spotted his talent at a young age:  Enrique Olivera, Guy Santoro and Olivier L’ouibart – just to name a few.

The Mixologists are also first class at Casa San Jose’.  It was difficult to decide with so many interesting drink options but we went with The Rose Garden Bombay Gin with St. Germain, grapefruit juice, strawberry, basil and sparkling wine.  The glass was frosted with icing sugar and it was literally too beautiful to drink but we somehow managed it and then we could not help ourselves – we licked the glass.  Then came then the signature drink, Mezcalpeño, with Union Mezcal, berries, jalapeño tincture and grapefruit soda – better than delicious!  They also have a winning wine list with many choices from Baja’s Valle de Guadalupe.

You obviously can’t eat all of the things on the menu but we were so taken with our choices that it was difficult to decide.  When Chef Ulises is creating a new dish, he likes to start with what is available locally and seasonally and then he takes it to the kitchen and starts testing how it will perform and then judges when it is ready to take it to the table.  Every plate that he makes is a picture and when he presents a dish, he is looking for that “wow” factor.  He likes to watch the guests to observe their reaction and to witness if what he was thinking about the dish was accurate and they he performed well.

We started with the Chef’s Amuse Bouche – Duck rolled in a hibiscus salt that was as fine as dust. We moved to the Crispy Duck Carnitas appetizer in blackberry sauce and then Tuna Tartar with garlic and coriander, showered in a bath of ponzu and hibiscus salt.

For the main course, we were in awe of the Pipián Slow Roasted Pork Belly spread across the plate in a beautiful arc of green vegetables.  I am not sure how we did it, but then we ordered (and actually ate) the Grilled Marrowbone with tortilla salt flakes, roasted pumpkin seeds and 3 chile dust.  We also couldn’t resist the Wood-Fire Oven Pork Shank Confit.

This isn’t to say you should skip dessert.

Since we are starting a new season, Casa San Jose’ has some surprises as it is moving into a different direction utilizing and focusing more on their wood-burning oven and grill to bring you down to earth flavors with the help of smoke and fire creating a different kind of explosion of flavors. Chef’s Ulisis’ smaller menu will remain which is more spur of the moment and more condensed dishes and will still carry his imprint on the kitchen.

Casa San Jose’ is located on a smart looking street in the San Jose’ Historic Art District where the old Morgan’s restaurant once resided.  The Art District seems the perfect complement to Ulisis’ creative cooking.  The smaller dining room and bar leads into a light, bright open space where the vibe is relaxed yet elegant, perfect for anything from a romantic dinner to a business meeting or a special occasion.

Chef Ulisis’ grand project at Casa San Jose’ may well redefine what a Mexican restaurant might be.  The professional staff, great mixologists and exceptional food make it a true taste of Mexico while you travel the world.

Their Mission Statement is “Let each guest go in Love.”

Notes:

I spoke to the Chef about Cooking Classes and that is on his bucket list.

There is a private dining area above the restaurant with a full kitchen and bar that can seat up to 10 people with a set menu.

Hours:  4:00 pm to 10:00 pm

Credit Cards Accepted

Calle Manuel Doblado #107 (13.51 mi)
San José del Cabo, Baja California Sur 23400

Get Directions

Tel:  01 624 688 6963