About Us
Our Story
True Oaxacan Flavors. Legendary Mezcales. Made to be Savored.
The name Donaji comes from the Zapotec language, meaning "great soul," and is inspired by a legendary Zapotec princess from Oaxaca.
Donaji opened its doors in October 2021 and is proudly owned by Isai Cuevas, originally from Zimatlan, Oaxaca, just 30 minutes outside the city of Oaxaca. The restaurant features art by Vladimir Cuevas, Isai’s cousin.
Bring some friends, order some drinks, and stay a while as you enjoy our upbeat atmosphere.
About Chef Isai
Owner and Chef Isai Cuevas is a native of Zimatlan, Oaxaca, Mexico. In 2004 he moved to SF. Isai has worked all over San Francisco restaurants for the past 19 years.
After starting out as a dishwasher, Isai quickly moved up to prep cook and line cook at a busy Italian spot downtown, Kuletos. Then as sous chef under Chef Jan Birnbaum at Epic Steak, Eventually taking over as Executive chef at a local favorite, Liverpool Lils.
Under the name Tamalitos, we started making Tamales to sell at Farmers Markets and Catering around the Bay.
Using Only Organic Masa Harina and Local Ingredients. Cooking Tasty Mexican Food for Everyone.
Our Menu
Crafted with Heart. Fired by Tradition. Powered by the Land.
At Donaji, every bite and every sip is a tribute to the soul of Oaxaca.
We work exclusively with organic, heirloom maíz and source from local farmers and producers who share our obsession with quality and tradition. From our stone-ground masa to wild-harvested mezcales, everything we serve is real, raw, and rooted.
Expect handmade tlayudas, memelas dripping with housemade asiento, slow-cooked moles, and vibrant seasonal dishes that honor ancient techniques — all with a fearless edge that’s pure Donaji.
Our spirits list dives deep into Oaxaca’s best — wild agaves, ancestral distillation, and bottles that are hard to find.
No shortcuts. No fake flavors. Just fire, flavor, and the real spirit of Oaxaca — on every plate and in every glass.
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