To take a look at the menus, please click at "The Menus" button, right in the main top-bar and choose the best menu that accommodates your occasion, from the Tapas Mexican Style menu that works great for large parties, to the Chef Menu with great options for lunch and dinner, to the Breakfast & Brunch menu, Bartender Service, Delivery and a Vegetarian menu.
Please click and email firstname.lastname@example.org and let us know your ideas and your favorite selections and we will work on a menu and a quote based on your choices.
The cost for the Chef Service is per person and it
is set according to your selection of dishes, number of courses and the size of the group. All pricing includes the ingredients. For booking we require a 33% non-refundable deposit from the total bill, which you can pay through Pay Pal. We currently accept American and Mexican currencies.
Avocado dip with tortilla Chips
Tostaditas de Frijoles
Toasted corn tortillas with a spread of black beans, lettuce, crumble cheese, sour cream and hot salsa.
Cheese corn tortillas quesadillas, served with hot salsa or guacamole.
Albondigas al Chipotle
Prime ground beef mini meat balls, served on a sauce of roasted tomato with garlic and chipotle peppers.
Ceviche de Pescado
Local white fish marinated with lime juice and mixed with fresh salsa with a touch of cucumbers and fresh chilli peppers.
Coctel de Camarones
Shrimp cocktail with a mix of fresh chopped tomatoes, diced red onions, cilantro, avocado, chipotle peppers, and a fresh touch of cucumbers.
All our pitchers are made with premium liquors; our Tequila and Mezcal are 100% Agave plant and we use fresh squeezed lime and orange juices and organic mint for our cocktails.
Pitchers of Margaritas and Mojitos have a cost of $40.00 US each with five drinks approximately.
Pitchers with Mezcal or Quetzali are $50.00 US each.
Non alcoholic pitchers.
Pina Colada and Organic Hibiscus Juice are $20.00 US.
Sopa de Tortilla
A traditional mix with corn tortillas, dry peppers, tomato, onion & spices, served with tortilla strips, avocado, aged cheese and sour cream.
Ensalada de Jicama
Organic Romaine lettuce with fresh orange supremes, Julienne jicamas & topped with toasted peanuts, chilli powder and our citrus dressing.
A mix of organic lettuce with cucumbers bell peppers & avocado slices, topped with sauté green beans and our vinaigrette dressing.
Sea Food & Fish
(Sea Bass season from Nov to June)
(Grouper Season from April to Jan)
(Mahi-Mahi on season from April to Sept)
(Lobster season from Oct to March)
(Blue Crab season from Oct to April)
Camarones al Chipotle
Sautéed large shrimp to the garlic sauce, served on a delicious roasted tomato sauce with chipotle peppers, rice and corn tortillas.
Filete de Pescado
Sautéed local fish fillet, served with Spanish rice, Chipotle dip, Pico de Gallo, sautéed green vegetables and fresh corn tortillas.
Chilpachole de Jaiba y Camaron
Traditional sea food stew made with Caribbean blue crab & shrimp, spiced up with smoky Ancho peppers, garlic, onion & Mexican herbs.
Langosta "al burro"
Caribbean lobster to the garlic and butter sauce. Served with rice and grilled veggies.
Traditional Yucatecan Course
Frijol con Puerco
Traditional pork loin and black bean stew, served with diced red onions, red radish & our traditional habanero salsa with roasted tomatoes.
Cochinita Pibil Tacos
Pork Roast marinated in a tropical sauce with bitter orange juice, annatto seeds & spices. Served with black beans, pickled red onions, hot salsa and white corn tortillas.
Traditional Mexican Courses
Roasted Poblano peppers stuffed with Quesillo and goat cheese, served on a bed of roasted tomato sauce with corn tortillas.
Add a side of chorizo (mexicana sausage) for the meat eaters.
Tacos a la parrilla
Mexican grilled tacos with grass-fed steak, chicken & local made chorizo (a Mexican style pork sausage), home-fried potatoes with caramelized onions, sauté mushrooms with Mexican herbs, cactus pico de gallo & hot salsa, all served with fresh white corn tortillas.
Chicken & Meat
Filet Mignon Tacos
Grilled, juicy and tender fillet Mignon tacos, served with sauté green and red peppers with pearl onions, pico de gallo and hot salsa.
Pechuga de Pollo Poblana
Rolled and breaded chicken breast stuffed with goat & melting cheese, topped with a tasty creamy sauce made with roasted poblano peppers and served with white rice.
Mexican chocolate Brownies with vanilla ice cream
Fried Plantains with whipped cream
Tropical sorbet with seasonal fruit