Fuego menu at Hotel Xcaret Mexico
Fuego is Hotel Xcaret Mexico's Italian-leaning restaurant, blending handmade pasta, wood-fired pizza, and risotto with Mexican ingredients and technique.
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.
Breakfast
Smoothies & Fresh Starts
Green Ponch: Spinach, raspberry, pineapple, orange.
Berry Delicious: Raspberry, blackberry, strawberry, mint, honey.
Golden Fresh: Mint, golden apple, celery, tangerine.
Fresada: Papaya, strawberry, orange, honey.
Nutritivo: Almond milk, hemp seeds, banana, nuts.
Garden Fruit Salad: Macerated fruits in a citrus juice & passion fruit chantilly.
Yogurt Trilogy: Beetroot, wild berries & mint; avocado, apple, mint & honey; mango & coconut tapioca.
French Toast: Apple stew & cinnamon.
Eggs & Savory
Whites Omelette: Portobello mushroom, goat cheese & epazote, accompanied with squash blossom sauce & hash brown potato.
Cazuela Eggs: Tortilla accompanied with cactus, salted beef steak (cecina) from Yecapixtla & guajillo chilli sauce.
Pork Belly: Scrambled eggs, mixed salad, three chilli sauce.
Short Rib: Fried eggs, truffled spinach & hash brown potato.
Omelette: Served with huitlacoche, requesón cheese and fine herbs with corn sauce, accompanied with potato & mushrooms.
Croque Madame: White bread, fried eggs, smoked turkey ham, Oaxaca cheese served with truffle sauce.
Poached Eggs: Poached eggs on top of muffin, turkey & sautéed spinach covered with creamy chipotle chili sauce.
Enfrijoladas: Scrambled eggs, bacon.
Tampiqueña Beef Fillet: Accompanied with refried beans & green chilaquiles.
Spinach Mollete with Sausage from Valladolid: Gratinated with cheese, accompanied with pico de gallo.
Jerky Machaca: Machaca, scrambled eggs with tomato and onion.
Divorced Eggs: Ham, fried eggs, red and green ranch sauce.
Motul-Style Eggs: Beans, ham, egg, plantain and ranch sauce.
Turkey Chilorio: Scrambled eggs with turkey chilorio.
Lunch
Salads & Ceviches
Caesar Salad: Romaine lettuce, grilled chicken.
Citric Salad: Lettuce selection, citrus supreme.
Caprese Salad: Burrata cheese, roasted tomatoes, basil.
Ceviche Fuego: Catch of the day, cucumber, roast avocado.
Ceviche Smiling: Shrimp, onion, cucumber.
Passion Fruit Ceviche: Bass, passion fruit, grilled onion, garlic oil.
Green Ceviche: Bass, cucumber, fennel, serrano pepper.
Raw Tuna: Served with pita bread, lemon-lime dressing, capers, kalamata olives.
Carciofi: Grilled artichoke with dressing.
Crostino: Smoked salmon, cream cheese, capers, olives, dill.
Calamari: Fried calamari, habanero and honey aioli.
Pizzas & Pastas
Viva Mexico Pizza: Mexican sausage, poblano pepper, mozzarella, serrano pepper.
Zucchini Blossom Pizza: Mozzarella, zucchini blossom, jalapeño pepper.
Scrocchiarella: Serrano ham, mozzarella.
Lasagna: The classic with beef bolognese gratinated with mozzarella cheese.
Spaghetti: Aglio olio, peperoncino.
Penne: Arrabiata sauce with tomato, chile de árbol.
Pizza: Mozzarella cheese, black truffle, basil.
Gnocchi: Creamy cheese sauce.
Organic Chicken: Two-lemon beurre blanc sauce.
Salmon: Adobo, pineapple purée.
Portobello: Blue cheese, serrano ham, pesto.
Main Courses
Burger: Angus beef, caramelized purple onion with balsamic, gorgonzola cheese.
Pulpo (Octopus): Rosado negro, dill salad.
New York: Vegetables, mashed potatoes with truffle, funghi demi-glace.
Cecina 4 Fuego: Beans, grilled cheese, fresh cheese, green sauce, sour cream.
Risotto e Huitlacoche: Zucchini, asparagus, nopales.
Lasagne alle Verdura: Pomodoro, macadamia gratin.
Ravioli Plin: Funghi, zucchini, truffle.
Gnocchi Poblano: Crispy potato, poblano pepper.
Dolci (Desserts)
Cacao + Cacao
Panna Cotta: With Papantla's vanilla.
Tiramisu: With Maria cookies, ristretto, mascarpone.
Lemon Pie: Sablé cookie, lemon cream, citrus meringue, blueberry.
Strawberries and Fragole Cream: Broken pepper.
Sorbets and Gelatos
Malaga Ice Cream
Ricotta Cheese and Strega Liquor Ice Cream
Amaretto Ice Cream
Dinner
Starters
Fresco Verde: Mesclun leaves, avocado, lemon.
Affumicata Salad: Arugula, spinach, cherry tomato, fig, smoked cheese, kalamata olive, white balsamic-honey vinaigrette.
Beef Carpaccio: Saffron aioli, capers, celery, cardamom foam.
Portobello: Burrata cheese, red wine reduction, black truffle.
Black Aguachile: Shrimp, red onion gel, cucumber, black recado sauce.
Parmigiana Eggplant: Mozzarella cheese, pomodoro sauce, chorizo crumble.
Soup: Potato, wild mushrooms, truffle oil, artisan bread.
Pastas
Pappardelle: Homemade pasta, pork ragout, artisan beer.
Carbonara Fettuccini: Pancetta, Grana Padano cheese.
Huitlacoche Ravioli: Black corn, corn espuñate sauce, epazote.
Spaghetti di Sepia: Squid ink, calamari, mussels, pesto.
Mezze Lune: Oxtail beef, porcini mushrooms, truffle.
Gnocchi Gratín: Pomodoro, mozzarella, basil.
Specialties
Sea Bass: Green pipián, asparagus, purslane.
Octopus: Potato brava style, habanero chili aioli.
Risotto: Grilled prawns, chilpachole sauce.
Short Rib: Orange gremolata, macadamia nut, sweet potato purée.
Korobuta: Creamy carrot, pistachio, pickled carrots.
Beef Tenderloin: Mashed potato, buttered grilled vegetables.
Desserts
Tartufo: Vanilla ice cream, truffled honey, 70% cacao coating, artisanal chocolate crumble.
Profiteroles: Pistachio mousseline, fig confit, strawberry, salty caramel sauce.
Affogato: Vanilla ice cream, espresso coffee, panna, amarena cherry.
Natilla de Lavanda: Papantla vanilla.
Gelatos: Malaga, chocolate, vanilla, amaretto.
Menus change seasonally. View the official Hotel Xcaret Mexico menu for Fuego for the latest version.