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LUNCH & DINNER

Pre-hispanic Insects

Guacamole con insectos

Grasshoppers | Jumiles | Chicatana ant | Tantarria

Tacos de insectos (2 pieces not combinable)

Choice of: Chicatana | Tantarria | Jumiles.

Tacos de chinicuil (2 pieces, 15 g)

“Red maguey worm.”

Tacos de Escamoles (3 pieces)

Sauteed with achilito.

Tacos de Chapulín (4 pieces)

Botana del futuro

Maguey worms “chinicuil”, “grasshoppers”, “chicatana”ants , served on a tlayuda tortilla made with blue corn tortilla, served with guacamole.

Bolas de Chapulín

Three goat cheese balls crusted with grasshoppers, served on a tlayuda blue corn tortilla.

Escamoles

Sautéed with achilito chilli, served on tlayuda blue corn tortilla.

Picaditas de Escamoles (4 pieces)

Four pieces with guacamole and sauteed escamoles and achilito chilli.

Tulum-etla (3 piezas)

Panuchos with grasshoppers in Pibil sauce, with red onion and avocado.

Temazcales

Melted cheese served with your choice of:
– Grasshoppers (chapulines).
– Chocolate sauce, or black mole with grasshoppers.

Extras of insects ask to the waiter for the cost and weight Jumiles (bug), Chinicuiles (maguey worm), Chapulines (grasshoppers) Chicatana (ant), Tantarria (mezquite bug).

APPETIZERS

Temazcal of Southeastern Sausages (for sharing)

Melted cheese with: Grilled Sausage from Valladolid Yucatan, and black yucatecan sausage and “butifarra”.

Papadzules "Food of Kings" in maya (3 pieces)

Boiled egg, sausage from Valladolid Yucatán and huitlacoche.

Platillo Yucateco

Sausage of Valladolid, two tacos and two panuchos of cochinita pibil.

TEMAZCAL

Melted cheese with:

Natural (Only cheese).

Chorizo oaxaqueño or tasajo (beef) or cecina (pork) or cactus or mushrooms.

Vegetarian: mushrooms, cactus, bell pepper, onion, zucchini, and tomato.
calabaza y jitomate.

Three Meats: Cecina, tasajo and chorizo.

Temazcal de Longaniza Valladolid

PICADITAS (4 PIECES)

Mix de picaditas

Four different to choose.

Picaditas de Longaniza

sausage from Valladolid Yucatán, covered with red chihuacle chilli sauce.

Picaditas de Longaniza Negra

With black chirmole sausage from yucatan, covered with chirmole, onion and fresh cilantro.

Picaditas Oaxaqueñas

With onion and queso canasto. Single or Combined tasajo (beef) cecina (pork) or chorizo from Oaxaca.

GUACAMOLE

Classic

With mango

Grasshoppers extra per each guacamole.
With Sausage from Valladolid Yucatán.

PANUCHOS (3 PIECES)

Combined Panuchos (3pieces) To choose

Panuchos de recado negro

Chicken with chirmole sauce made with chilli and spices ashes, boiled egg and red onion.

Panuchos de cochinita o pollo pibil

Panuchos of cochinita pibil or chicken pibil with red onion and avocado.

Tulum-etla

Tortillas filled with beans and grasshoppers in pibil style on top, decorated with red onion and avocado.

Starters from Southeast

Pork Trotters in Pibil Style 360g

Papadzules“Food of Kings” in mayan (3 pieces)

Tacos of soft tortilla, covered with pumpkin seed sauce, decorated with tomatoe sauce. Filled with: Boiled egg | huitlacoche | sausage from Valladolid or combined.

Botana Nucha

A sharing platter to make your own tacos, served with tasajo, cecina, Oaxacan chorizo, quesillo (Oaxacan string cheese), and guacamole.

Soups (250ml)

Sopa de Lima Oxkutzkabense “Original Yucatecan”

Traditional recipe from Yucatán with chicken and fried tortilla.

Sopa Azteca

With fried tortilla, avocado, cream and cheese.

Crema de Frijol

With fried tortilla, red Chilhuacle chilli, cream and cheese.

Rice

Sencillo | Con huevo, o mole, o plátano (1 o 2 ingredientes), (3 ingredientes).

SALADS

Tuna Salad (200 g)

Choose your salad base.

Canadian Salmon Salad (200 g)

Choose your salad base.

Chicken Salad (200 g)

Choose your salad base.

Carambada Salad

Spinach, 3 types of hidroponic lettuce, kiwi, apple, sliced almond, goat cheese and starfruit.

Mixed Salad

Grape tomatoes, onion, three types of hydroponic lettuce, and spinach.

Our Greek

Pickles, grape tomatoes, black olives, oregano, double cream cheese from Pijijiapan, Chiapas, capers, and roasted baby bell peppers.

Yox “Green” – in Tzotzil (Chiapas)

Sliced cucumber with celery, spinach, basil, green olive, black sesame, fresh leek and double cream cheese from Pijijiapan Chiapas.

Aak “Fresco” – in Mayan

Hydroponic lettuce mix with avocado, green olives, leek, cherry tomatoes, cucumber, and onion.

Yasun – in Mixtec (“Tasty”)

Spinach, 3 kinds of hydroponic lettuce, cucumber, strawberry, apple, orange, starfruit, quesillo, black olives, avocado & almonds.

ENCHILADAS (4 PIECES)

Carnaval de Enchiladas

Moles: Almond, black, chocolate and yellow.

FILLED TO CHOOSE:

Chicken or quesillo (Oaxacan string cheese) or cheese from Chiapas or plantain or panela.

Mole Negro

Mole Amarillo Oaxaqueño

Mole almendrado o Oaxaqueño

Salsa de Chocolate

Entomatadas Oaxaqueñas

Tasajo (Beef), cecina (pork) or chorizo from Oaxaca.

Enfrijoladas

Choice of tasajo, cecina, Oaxacan chorizo, chicken, quesillo, Chiapas double cream cheese, or fried plantain.

Dobladitas de Cochinita or Pollo Pibil

Served plain or gratinéed with cheese.

Verdes o Rojas

Tasajo (Beef) or cecina (pork) or chorizo from oaxaca or chicken or cheese or panela cheese.

Melted Cheese

Quesadillas (4 pieces)

(With quesillo or manchego)

With hoja santa, chaya, or epazote | Mushrooms, nopales, or huitlacoche.

FISH (MIN)

Seasonal selection

Salmon (Canadian)
Tuna (National)
Sea bass (National)
Red snapper (National)

Al Plátano – Yucatán

Wrapped in Yucatecan chaya leaf with plantain and caramelized onions, served with white rice.

Mole Amarillo Oaxaqueño

Made with the rare Yellow Chilhuacle chilli, hoja santa and cummin.

Tikin Xic – Yucatán

Traditional recipe from Yucatán, cooked in plantain leaf with achiote, orange sour juice, peppers tomato and red onion.

Papadzul en Costra – Yucatán

Seared with a crust of toasted green pumpkin seeds, bathed in traditional papadzul sauce.

Chileajo con chicatana – Oaxaca

Cooked with a sauce of grilled tomato, garlic and onion with red costeño chili from Oaxaca and chicatana ant decorated with fresh red onion.

CHARCOAL-GRILLED STEAKS

Rib eye 400gr. PRIME
New York 400gr. PRIME
Picaña 400gr. USD CHOICE

Moles Oaxaqueños

Our Recommendation: “Mole Trio”
Black Mole with chilhuacle negro
Yellow Mole with chilhuacle amarillo
Mole almendrado o Oaxaqueño
Tikua Chocolate Sauce

Extra Sides

White rice or beans
French fries or grilled vegetables
or Mixed salad

Relleno Negro – Yucatán

Traditional broths recipe from Yucatàn a broth made with burned spices, served with xcatic chilli and cilantro.

Chileajo con hormiga chicatana – Oaxaca

Cooked with a sauce of grilled tomatoe, garlic and onion with red costeño chili from Oaxaca and chicatana ant decorated with fresh red onion.

Regional Main Dishes

Pork leg or Ribs slowly baked
6hrs. of slow cooking

To share covered black mole or yellow mole or chocolate sauce or chirmole or achilito or chileajo ant´s sauce or three moles.

Pechuga Papadzul (25 min)

Chicken breast stuffed with huitlacoche, covered in pumpkin seed sauce, accompanied by jicama, kohlrabi and green beans and chicatana ant powder.

Pechuga al Chilhuacle Rojo (25 min)

Chicken breast filled with caramelized figs and covered with a sauce made with red chilhuacle chilli from Oaxaca, served with white rice.

Molotes Chiapanecos Tradicional Chiapaneco

3 sweet plantain croquettes filled with Oaxaca cheese and covered with cream and fresh cheese. Served with white rice and beans with epazote. Covered with moles: black or almond or chocolate sauce.

Entomatadas Tradicional Oaxaqueño (4 piezas)

With sour cream, cheese and onion. Protein of your choice: beef, pork or chorizo from Oaxaca.

Frijol con puerco Tradicional Yucateco

Black bean cooked with pork, Served with white rice and chiltomate. (Pork leg optional)

Relleno Negro Tradicional Yucateco

Traditional recipe from Yucatàn broth made with burned spices with slices of beef and pork sausage made with hard-boiled eggs, served with white rice and fresh onion and coriander.

Queso Relleno Tradicional Yucateco

Dutch Edam cheese (brand: Gallo Azul) filled with a mixture of ground beef and pork, capers, olives, bell pepper, hard-boiled egg, and raisins, topped with Spanish saffron sauce and chiltomate (tomato-chili) sauce.
huevo duro y pasita, bañado con salsa de azafrán español y chiltomate.

Poc Chuc Tradicional Yucateco

Pork loin steak marinated for 12 hours in sour orange juice and spices, charcoal grilled, with red onion with beans and cabbage with escabeche.

COCHINITA PIBIL YUCATECA

Pibil Pork ribs (400g)

Slowly cooked during 6hr. in plantain leaves with achiote and condiments. Side of "manitas".

Tranca (Mexican baguette)

Cochinita or pollo pibil.

Pork leg in Pibil Style (20min)

To share.
Slowly cooked during 6hr. in plantain leaves with achiote. - Recommendation: Ask for it with an order of "manitas".

Dobladitas de Cochinita or pollo Pibil (4 pieces)

With red onion and avocado, melted or single.

Manitas al Pibil (pork trotters) 360g

Main dish with cochinita or chicken Pibil 200g

With beans or white rice

Platillo Yucateco

Sausage of Valladolid, two tacos and two panuchos of cochinita pibil.

Panuchos or Tacos de Pibil (3 pieces)

Garnished with red onion & avocado.

Tlayudas Oaxaqueñas

Large blue corn tortilla imported from Oaxaca, topped with asiento (lard), beans, Oaxaca cheese (quesillo), and avocado. Optional black mole at no extra cost.

Mix of Hydroponic Lettuce and additional tomato, optional.

Single Tlayuda

Choice of meats: tasajo, cecina, or Oaxacan chorizo.

One meat | Two meats | Three meats

Special Tlayudas

Valladolid Longaniza | María Sabina Mushrooms | Chapulines (toasted grasshoppers) | Cochinita Pibil

Extras

Extra Meat | Extra Chapulines | Extra Valladolid Longaniza

MOLES OAXAQUEÑOS

Served with white rice.
With Chicken.
or Baked Pork Ribs.
or Baked Pork Leg.

Cortes al Carbón

Rib eye 400gr. PRIME
New York 400gr. PRIME
Picaña 400gr. USD CHOICE

Our Recommendation: “Mole Trio”

Mole Negro

Made with the rare Black Chilhuacle chilli from Oaxaca.

Yellow Mole

Made with the rare Yellow Chilhuacle chilli, hoja santa and cummin.

Mole almendrado o Oaxaqueño

Con chile mulato, piloncillo, almendras y pan de yema.

Salsa de Chocolate – Receta de la casa

Made with artisanal chocolate blended with pasilla and orange.

Dessert Sampler (15 min)

Five tasting desserts, specially selected.

TRADITIONAL YUCATECAN

Champolas Yucatecas

Evaporated milk with your choice of ice cream: soursop, Edam cheese, mango, strawberry, vanilla, bitter orange, guava, or chocolate.

Dulce de Papaya

Green Papaya caramelized with pilloncillo and cinnamon decorated with edam cheese “Gallo Azul”.

Manjar Blanco

Coconut custard with cinnamon & rice.

Caballeros Pobres (15 min)

Made to order. Bread sautéed with butter & vanilla, dipped in egg, topped with toasted almonds, raisins & piloncillo, served with ice cream.

Tauch

Black persimon with sour orange juice, extra dry spanish sherry liquor “Tio Pepe”, sprinkled with nutmeg.

ARTISAN ICE CREAMS

Edam Cheese Ice Cream “Gallo Azul” with Chocolate

Queso de bola

Gallo Azul brand), optionally with Xtabentún liqueur.

Bitter Orange from Oxkutzcab

Strawberry, Vanilla, or Chocolate

Pay de Aguacate

Creamy and delicious with avocado, cheese and lemon foam, with lemon grass infusion.

Pak’áal

Cocoa bean mousse, with chilhuacle chilli gelè and tamarind.

Chocoazul

Chocolate from Chiapas sponge cake baked with thyme filled with blue cheese, blueberry and blackberry.

Plátanos Machos Flameados (15 min)

Sautéed with Torres 5 and vermouth rosso, served with vanilla ice cream.

Profiteroles (5 piezas)

Choux filled with hazenult homemade cream.

Homemade Cornbread (flourless)

Plátanos Machos Fritos

Served with cream, cheese, sweetened condensed milk, or chocolate.

Ask about our seasonal desserts.

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