Cantina Los Faroles menu at Hotel Xcaret Mexico
Cantina Los Faroles brings the bold, complex flavors of Oaxaca to Hotel Xcaret Mexico, with a dinner menu built around tlayudas, moles, chapulines, mezcal, and Oaxacan-style cheese.
Hotel Xcaret Mexico is all-inclusive, so dishes below carry no price unless marked with a surcharge. Menus change seasonally; the official menu link at the bottom of this page always has the latest version.
Dinner
From the Griddle
Quesadillas: Choice of tasajo (dried beef meat), cecina (dried salted meat), chorizo, squash blossoms, huitlacoche (corn smut), or mushrooms.
Suadero's Huarache: Corn dough, wiggled beans, Oaxaca-style cheese.
Broths
Shrimp: Shrimp from the isthmus of Tehuantepec, potato, carrot.
Oaxacan Style Tortilla Soup: Fried tortilla, fresh cheese, sour cream, avocado.
Getting Started
Guacamole with Castacán: Mexican pork belly, cilantro, radish, chapulines (grasshoppers).
Heirloom Tomato Salad: Heirloom tomato, basil, mint, Oaxaca-style cheese, chapulines (grasshoppers).
Green Salad: Mixed greens, Granny Smith apple, pumpkin, blue cheese dressing.
No Tortilla Quesadilla: Oaxaca-style cheese crust, chapulines (grasshoppers), Chicatana ant sauce.
Snacks
Tasajo Tostada: Pickled tasajo, avocado, sesame oil.
Oxtail Taco Crust: Green sauce, radish, pico de gallo sauce, BBQ beef.
Octopus Tetela: Corn dough filled with octopus stew with castacán and peanut mole.
Sweet Plantain & Black Mole: Slow-cooked plantain with Papantla vanilla and black mole.
Garnacha with Duck Confit: Lettuce, pickled cabbage, guacachile.
Main Courses
Tlayuda: Crispy corn tortilla, pork lard, beans, Oaxaca-style cheese, pickled cabbage, pasilla chili pepper, served with tasajo (dried beef meat) or chorizo sausage.
Oaxacan Delicacies Platter: Tasajo (dried beef meat), pork ribs, spicy cecina (dried salted meat), Tlacolula chorizo, chapulines (grasshoppers), pork rind, quesadilla, battered stuffed chili, Oaxaca-style cheese, guacamole.
Grilled Octopus: Spicy potatoes, alioli, chilli mayo.
Rib Eye and Chicatana Butter: Mashed potatoes, glassed vegetables, chicatana ant butter.
Short Rib and Manchamanteles Mole: 8-hr braised short rib, manchamanteles mole, sautéed fruit.
Chicken Confit and Mole: Black and coloradito mole, white rice.
Stripped Bass Fillet: Natural or pesto, Mexican pepperleaf, charro-style beans, tomatillo green sauce.
Family Style
Roasted Piglet: Chicatana ant and guacachile sauce, pickled cabbage, beans and handmade tortillas.
Kids Menu
Dry Noodle: Pasta with tomato sauce, sour cream, cheese.
Enfrijoladas: Stuffed with chicken, bean sauce, sour cream, fresh cheese.
Mini Flank Steak: Grilled flank with fries.
Mini Quesadillas: Tasajo (dried beef meat) or Oaxaca-style cheese.
Vegan Menu
Grilled Cauliflower: Macha sauce, peanut mole.
Vegan
Portozuelo Tlayuda: Bean paste, macadamia cheese, pickled cabbage, avocado, mushrooms.
Vegan
Avocado Tostada: Beans, avocado, tomatoes, macadamia nut cheese, peppers ash.
Vegan
Mushrooms & Parsley: Macadamia nut cheese, garlic chips.
Vegan
Sweets (Desserts)
Sweet Rice and Guava: Mexican buñuelos with guava and cinnamon.
Plantain Panna Cotta: Charred plantain, sour cream toffee, date biscuit.
Cacao & Passion Fruit: Chocolate cake, crispy almond.
Seasonal Fruit Tart: Almond cream, mezcal, fruit marinated in brown sugar.
Cacao Blossom Flan: Orange and vanilla sauce, vanilla tuille, cacao blossom ice cream.
Also available: an extensive wine list and the shared Cortes Premium cuts (Tomahawk, Porterhouse, Kansas City, Lobster Tail, Cowboy; surcharge applies).
Late Night
Late Night Menu
Tacos: Beef, chicken, or pork.
Grated Cheese: With mushrooms, Spanish sausage, or toreado serrano peppers.
Tortas: Pork leg with mustard, breaded chicken, or choripan.
Arroz con Leche: Rice with milk.
Flan: Mexican custard.
Menus change seasonally. View the official Hotel Xcaret Mexico menu for Cantina Los Faroles for the latest version.
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