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Casa San Jose’ 23400 An Explosion of Flavors

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Chef Ulises Gonzalez Sanchez

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.

Chef Ulises

Rose Garden Bombay Gin with St. Germain, grapefruit juice, strawberry, basil and sparkling wine

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.

Pipián with Pork Belly with Green Vegetables

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.

Mussels from wood fired oven in maya dressing + fried plantain

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

Moringa – Tree of Life

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Moringa oleifera, from a drawing by Pierre Jean-Francois Turpin, 1830. Some hope the tree could become a staple food source in dry tropical regions. Photograph by Florilegius / SSPL / Getty

Moringa oleifera, from a drawing by Pierre Jean-Francois Turpin, 1830. 
Photograph by Florilegius / SSPL / Getty

Moringa seems too good to be true: a fast-growing, drought-tolerant tree whose leaves, flowers, pods and seeds are not only edible but also highly nutritious.  Mark Olson, a professor of evolutionary biology at the National Autonomous University of Mexico describes the Moringa Tree as “uniquely suited to feeding poor and undernourished populations of the dryland tropics, especially in the era of climate change.” In an article by Amanda Little for the New Yorker, she describes Jed Fahey and Mark Olson’s collaboration.  “Jed Fahey, a biochemist at the Johns Hopkins Bloomberg School of Public Health who has collaborated with Olson on Moringa research for more than a decade, has found that the tree’s leaves and pods have strong anti-inflammatory and anti-diabetic properties, and may also contain enzymes that protect against cancer. Mature Moringa seeds can be pressed for vegetable oil, and the seed cake that is left over can be used to purify drinking water. (It contains a protein that makes bacteria glom together and die.) When dried, crushed seeds can also serve as a good fertilizer.”

Called malongay by some gardeners, the plant (botanical name Moringa oleifera) has more potassium than bananas, more protein than sardines, more beta carotene than carrots.  Some also believe that Moringa may help to control hypertension, fight bacteria and parasites. The seeds can have a Viagra-like effect – but for women too. More important to gardeners, Moringa is a nitrogen-fixer in the soil.

Moringa Seeds

Moringa Seeds

Franciscan priests brought Moringa oleifera to Loreto, Baja California Sur, in the early 1500’s. It has grown there ever since and is now found in all areas of the Baja.  I was initially introduced to it by a vendor from the Palmilla Farmer’s Market who called it “The Tree of Life”.  Just recently, I was re-introduced to it at Rukhsana’s Heavenly Wellness Retreat where it grows alongside all of her amazing flowers, herbs and vegetables.

Moringa Flowers

Moringa Flowers

There are many reasons to grow Moringa, even if just a single tree, because it is rich in minerals, vitamins, essential amino acids, phytochemicals, vegetable proteins, anti-oxidants, anti-inflammatory agents, and carbohydrates.

Traditional Medical Uses of Moringa

Traditional Medical Uses of Moringa

Moringa is a resilient tree. It can survive in a variety of climates and substandard soils. It is as fast-growing as it is hearty. Normal growth ranges from 3-5 meters per year if left uncropped. It is one of the fastest growing biomasses on the planet when properly nourished. A fully mature Moringa Tree can grow to 35 feet.

Moringa is an ideal plant to start indoors or in your own backyard. Once mature, fresh Moringa, leaves from your tree make a delicious addition to your salad. The leaves are also great for making tea, as well as an ingredient in a variety of chicken, meat and vegetable dishes. I especially like the seeds which I eat every morning to start my day.

Moringa Tree and Seed Pods

Moringa Tree and Seed Pods

In case you are lucky enough to find you have a Moringa tree growing in your back garden, or happen across one (like it did), take advantage of its amazing properties.

My private stash of Moringa Pods

My Private Stash of Moringa Pods

New Yorker – An Overqualified – Underachieving Superfood http://www.newyorker.com/tech/elements/meet-the-moringa-tree-an-overqualified-underachieving-superfood

Rukhsana’s Wellness Heavenly Retreat in Los Cabos

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Photo of the Wellness Center

I love, approve and appreciate myself.  I am perfect, whole and complete.  I am an amazing light.

This is what I came away with after my morning meditation with Rukhsana Khan.  Her Wellness Heavenly Retreat sits on what feels like the top of the world overlooking the Sea of Cortez framed by flowering gardens and welcoming tranquil spaces.  After spending time with Rukhsana, you will take tools with you to learn to love yourself and love other people. Rukhsana will teach you techniques that you can carry with you for your life.  She wants the world to be better – for us and for everybody. That’s her dream and she is inspired to mobilize us to make those dreams come true.

Rukhsana Kahn refers to Meditation as restful awareness.  It is a technique, not a religion, where you unleash your thoughts and you are in a floating state of peace, tranquility and bliss.  The idea is to find uninterrupted minutes each day to positively appreciate your body, your mind and your thoughts. Feel free to ask yourself questions that need answering:  Who am I? What do I want?  What is my purpose?  What am I grateful for?  When you gently come out of your meditation, you will feel like you have conquered something great—and in a way, you have: yourself.

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Rukhsana was born in Peshawar, Pakistan and from age 5-10, she learned from her grandmother everything she needed to know about how to create a meal using anything and everything they had available to them.  Sadly, her childhood took a heartbreaking turn. She survived an honor killing after she had been accused of dishonoring her family.  After her near death escape, her grandfather and uncle locked her away in her room, bolting the door and only allowing her out when she needed to help her grandmother with work.  While locked in her room, though she did not know it at the time, Rukhsana began to meditate.

Not only did she survive this terrible ordeal, she is now a Ayurvedic body therapist certified by the California College of Ayurveda to perform the ancient techniques of Ayurvedic body treatments. She is a graduate of the Primordial Sound Meditation from the Chopra Center for Well-being (Deepak Chopra) and a Sivananda Yoga instructor for Hatha Yoga. She is also a certified esthetician and spa director.

Primordial_Sound_Meditation_Instructor

Over the years, Rukhsana has obtained more than 45 certifications to demonstrate her dedication to providing services for the body, mind and spirit.

The Wellness Center offers week-long meditation retreats, primordial sound meditation courses, spa services, Ayurveda and Indian cooking classes.  Every Sunday morning at 9:00, there is a one-hour meditation guided by Rukhsana.  It is donation only and the money goes to a battered women’s shelter.

FINDING THE SELF MEDITATION TECHNIQUE – April 2 to April 9, 2017

During this week-long retreat, you will learn the basics of meditation and yoga, focusing on healing the self. 

PRIMORDIAL SOUND MEDITATION – March 23 and 24

Primordial Sound Meditation (PSM) is a meditation technique originating in the ancient wisdom of Indian. Primordial sounds – the basic, most essential sounds of nature – are used to disconnect us from the activity of life. They are individually selected sounds, known as mantras, based on the vibration the universe was making at the moment of your birth.

FOOD AS MEDICINE COOKING CLASS – April 2017

In this class, you are taught how to use food as medicine, since food is the building block for the physical body, using Ayurveda, an ancient Indian healing science. Once your personal Dosha is determined (body-mind constitution), you are guided through the foods that work with and against your body.  Included:  Meditation, lecture, cooking class and tastings.

INDIAN COOKING CLASS – Every Wednesday

This class is all about learning to use Indian herbs and spices.  In this three hour class, you will be able to blend earthy, fresh spices and create three mouth-watering dishes using Rukhsana’s very own Ghee and Masala Base.13240045_1256109284413370_1793733829978424076_n

You can visit Rukhsana’s Wellness Heavenly Retreat for an hour, a day, or a week but you may be tempted to never return to your busy, noisy, hectic life.

For more information, go to:  retreatcabo.com