Chi. menu at Hotel Xcaret Mexico

Eggs

• Eggs Valladolid-Style with Long Pork Sausage: Fried beans, fried plantain and local sour orange.

• Eggs Encamisados: Fried eggs wrapped in a corn tortilla, topped with sauce, avocado, and pork.

• Eggs Motuleños: Fried eggs on a tostada with fried beans, tomato sauce, ham, green peas, Manchego cheese sprouts.

• Egg Cazuela: Green sauce, long pork sausage, xcatic sauce, edam cheese, ranch-style cream, avocado, and pulverized pork skin.

For the Griddle

• Polcanes de Poc Chuc: Corn gorditas filled with toksel (lentils, pumpkin seeds, and scallions) on chiltomate sauce, pickled onion, avocado, and coriander.

• Panuchos: Served with boiled egg, pickled onion, coriander, avocado, tomato and jalapeño.

• Pork Taco: Marinated oven-roasted pork with white recado and sour orange, served with cabbage salad, tomato, coriander, avocado and pickled onion.

• Cochinita Pibil Taco: Pork marinated in achiote and oven-roasted, served with xnipec sauce.

• Castacan Taco: Mexican-style castacan with lime, sour orange, shredded Edam cheese and creamy avocado sauce.

• Red or Green Chilaquiles: Served with temozon-style pork meat, pickled onion, cheese, cream, and coriander.

Traditional

• Empanada: Chaya and Edam cheese, served with fried tomato sauce and ranch-style cream.

• Local Pumpkin Quesadilla: Slow-cooked pumpkin, Yucatecan style, filled with ranch-style Oaxaca cheese.

• Poc Chuc Quesadilla: Filled with Oaxaca cheese and smoked meat.

Fresh from the Oven

• Pork Torta: Roasted pork marinated with white recado and baked in a banana leaf.

• Cochinita Pibil Torta: Pork marinated in achiote and oven-roasted, served with xnipec sauce, red onion.

Sweet

• French Toast: Bread marinated in cinnamon, orange juice, cardamom, vanilla, and milk, served with mixed berries.

• Celestial Cake: Almond cake with powdered sugar.

• Fruit Plate: Seasonal fruit served with toasted pumpkin, melipona honey, and truffle.

First Course

• Chayitas: Sikil pak, chiltomate, cheese.

• Castacán Negro Casserole: Xnipec, tortillas.

• Papadzules: Hard-boiled egg, pumpkin seed sauce, chiltomate.

• Venison Dzic Tostones: Marinated with local sour orange, olive oil, served with pico de gallo.

• Venison Panuchos: Green sauce, string cheese, Cotija cheese.

• Castacan Tacos: Fried castacan, avocado cream, bola cheese, pickled onion, criollo cilantro.

Cream and Soup

• Lime Soup: Fried tortilla, turkey marinated with achiote, roasted lime, sautéed vegetables, guajillo chili oil.

• Cheese Cream

Main Courses

• Pelón Pork Cochinita: Tortillas, strained beans.

• Venison Poc Chuc: Chiltomate, grilled onion with local sour orange, strained beans.

• Stuffed Cheese: Dough, cream.

• Turkey in Black Stuffing: Turkey breast, black seasoning broth, turkey and pork bud.

• Pickled Turkey

• Yucatecan Beef Fillet: Red onion, strained bean.

• Tikin Xik Fish: Charcoal-grilled catch of the day, annatto and local sour orange, strained beans, bed of rice, sweet chili with roasted tomato.

• Venison Almond: Shredded venison, almond sauce with árbol chili, sweet chili, onion, roasted avocado.

Appetizers

• Roasted Cauliflower: Edam cheese sauce, salsa macha, sprouts.

• Fish Tostadas: Sesame pipián, stone-ground green salsa, aromatic herbs.

• Castacán: Roasted pineapple salad, tomatillo, xcatic chile, charred onion, avocado cream, cilantro.

• Venison Dzic Tostones: Fried plantain rounds, tomato, onion, radish, cilantro.

• Lime Soup: Turkey, onion, sweet chile, tomato, crispy tortilla juliennes.

Main Courses

• Lime-Marinated Fish: Cauliflower purée, lime beurre blanc, green beans, joroches.

• Lobster Pasta: Roasted xcatic chile sauce, serrano ham, Manchego cheese, black truffle oil.

• Rack of Lamb with Recado Negro Crust: Mint chlorophyll, labneh, tomatillo, pine nuts, mint oil.

• Beef Tenderloin: Hibiscus sauce, roasted xcatic chile, goat cheese, cauliflower purée.

• Miso Chicken: Country cream and miso white wine sauce, cheddar cauliflower purée, Brussels sprouts.

• Zarandeado Shrimp: Grasshopper and chili paste marinade, melipona honey vinaigrette, mashed potato.

Desserts

• Papaya Crème Brûlée: Edam cheese, nixtamalized candied papaya, Edam cheese ice cream.

• Hibiscus and Hoja Santa: Hibiscus sorbet, cashew milk, hibiscus gel, crystallized hoja santa.

Specials Not Included

Surcharge applies, prices in MXN.

• Tomahawk (1.200 kg)

  + $4500 MXN surcharge

• Dry Porterhouse (1 kg)

  + $3800 MXN surcharge

• Kansas City (600 g)

  + $2900 MXN surcharge

• Caribbean Lobster (600 g)

  + $3500 MXN surcharge