At this small hacienda beside the San José's town plaza, bougainvillea wraps around tall pines that surround wrought-iron tables, and pink adobe walls glow in the candlelight. Start with mushrooms diablo (mushrooms steeped in a fiery-hot sauce), then move on to the tender chateaubriand or the charbroiled lobster. For more-traditional seafood preparations order the shrimp enfrijolladas in a creamy black bean sauce, or the shrimp with guajillo and a mild cactus sauce. Or, if you like your dining experiences to come with a side of adventure, Damiana has created a "steak" out of ground shrimp in its signature Imperial Steak Shrimp. During peak season a trio of guitarists serenade the guests.
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