Interview Series Chef Extraordinaire - Edgar Roman
Chef Edgar Román is one of the leading voices of contemporary gastronomy in Baja California Sur and a key figure in shaping Los Cabos as an international culinary destination. Specializing in sustainable, traditional, and endemic ingredients, his cuisine reflects a profound connection to local producers, fishermen, and farming communities. As chef-owner of Don Sánchez, he has built a culinary philosophy rooted in authenticity, technique, and respect for flavor, earning prestigious distinctions including the Five Star Diamond Award and recognition in the MB 100 list of Mexico’s top restaurants. This year, Edgar expanded his vision with two new concepts: Mestizal - celebrating the evolving cuisine of Southern Baja and Ceniza - a refined cocktail concept that captures the liquid essence of the peninsula.
by Mayté Rodríguez Cedillo and Fernando Favela · Chef Extraordinaire · BajaTraveler.com
Your cuisine feels deeply personal. If you had to distill your culinary identity into one essential idea, what would it be—and how has it evolved over time?
My culinary identity is built on respect for the ingredient. That has never changed.
At Don Sánchez, in my contemporary Mexican restaurant, every dish starts with understanding the product and honoring its origin. At Mestizal, that same philosophy evolves through flexibility—the menu is presented in bocadillos, half portions and full orders, allowing guests to build their own experience. And at Ceniza, that respect translates into liquid expression through mixology rooted in Baja California Sur.
The concept changes, but the principle is always the same: respect the ingredient, let it speak clearly, and never overcomplicate what is already extraordinary.
Baja California offers a striking sense of place. How do you translate the landscape—sea, desert, and vineyard—into a coherent culinary language?
I translate Baja through restraint.
The sea, the desert, the ranches, the vineyards—they already carry identity. My job is not to force them into something else but to present them honestly.
At Don Sánchez and Mestizal, I’m personally involved in selecting every product. Sustainability is always part of that decision. I work closely with fishermen, ranchers and local producers because if you want to cook Baja truthfully, you need to understand where every ingredient comes from.
That coherence comes from respecting the territory.
Every great chef develops an almost obsessive relationship with certain ingredients. Which ones define your kitchen, and why are they indispensable?
Vegetables, without question.
I’ve always loved cooking with them, long before it became a trend. They challenge technique, creativity and balance.
At the same time, local seafood and meats from nearby ranches are essential to my kitchen.
Baja gives us extraordinary ingredients, and my responsibility is to let them express themselves naturally. Those ingredients define who we are.
The balance is in the creative process itself.
When I begin thinking about a new dish, I always start with one question: will this satisfy the guest?
That keeps me grounded. Technique matters. Precision matters. But if the dish doesn’t create emotion at the table, none of that means anything.
Pairing is fundamental to my work.
I personally select the wines that accompany my menus because both things are built together.The flavors, textures and structure of each dish are designed with that dialogue in mind.
Mexican wines pair beautifully with what we do at Don Sánchez and Mestizal. My goal is always to create combinations where both the plate and the glass elevate each other.
From your perspective, how is Valle de Guadalupe positioned today within the international food and wine landscape?
I have very good friends there, and I think they’re doing a great job. The valley has built something important through consistency and identity. Beyond that, I prefer to let their work speak for itself.
A definitive answer is difficult because gastronomy evolves through experience. And those experiences are shaped by each chef’s creativity, discipline and concept.
For me, true excellence is honesty. When technique, flavor, service and intention align naturally, the experience becomes exceptional. It doesn’t need excess.
Sustainability is often discussed, but rarely understood in depth. What meaningful practices—often unseen by the guest—truly shape your approach?
Sustainability is one of the pillars of my kitchen.
I only work with sustainable seafood, respecting fishing seasons and sourcing traceable products from responsible producers. The same applies to regional vegetables, cheeses and proteins.
This not only reduces our carbon footprint by limiting unnecessary transportation—it also gives stronger identity to the cuisine.
Real sustainability is operational discipline, not marketing language.
Which global influences have shaped your vision, and how do you reinterpret them while preserving a strong sense of place?
If international trends point one way, I often look in the opposite direction. If everyone is focused on imported luxury cuts, I return to stews.
I’m inspired by ingredients and tradition, not fashion.
What I learned from my mentors was to preserve technique and essence, then reinterpret traditional preparations in ways that feel relevant today without losing their origin.
Beyond trends, what kind of legacy do you hope to build—and how do you envision the future of Baja’s cuisine on the global stage?
With Don Sánchez, Mestizal and Ceniza, I’m focused on honoring the cuisine that gave us a reason to create.
There are many young chefs trying to reinvent everything. That’s part of growth. We all learn through mistakes.
But eventually, great cooking always returns to purity.
I believe Baja cuisine is moving toward a stronger sense of belonging. We have extraordinary ingredients—products capable of standing next to any in the world.
The future of Baja on the global stage depends on one thing: protecting the sustainability of those ingredients while building a cuisine with identity, discipline and truth.
BajaTraveler® Signature Closing
1. A wine that never fails to move you (red, white, or sparkling)
White
2. One Baja ingredient you can’t live without
Fresh aromatic herbs
3. A restaurant anywhere in the world that recently inspired you
La Carte Blanche
4. Sea or land—where do you find more inspiration?
Land
5. A perfect pairing—simple, yet unforgettable
Extra aged cheese – Orange wine
6. A guilty pleasure
Barbacoa de Borrego
7. The first dish or memory that defined your palate
Barbacoa de Borrego
8. If you weren’t a chef, what would you be…
Radio host
9. A culinary destination you consider essential today
San José del Cabo
10. In one word: what is Baja to you?
H O M E