Xin-Gao menu at Hotel Xcaret Mexico

Snacks for Sharing

• Corn Ribs: Sweet yellow corn, wasabi ali-oli and togarashi.

• Spring Flautas: Vegetables, ginger, and homemade sweet and sour sauce.

• Serrano Hamachi: Kosho yuzu, fresh edamame and mint yuzu.

• Raw Sea Bass: Tiger's milk with xcatic chili pepper and wasabi, papaya and yuzu pil pil.

• Truffled Maguro: Akami tataki, garlic chips, pickled shallots and ponzu sauce.

Soup and Rice

• Misoshiru: Dashi broth, wakame seaweed, tofu, chives and shiitake mushroom.

• Donburi: Smoked eel, unagi sauce, Gohan rice and Welsh onion.

• Yakimeshi: Fried rice, vegetables, shrimp, chicken and beef.

• Gohan Rice: Steamed rice.

Main Dishes

• Hani Toriniko: Egg-wrapped Pad Thai and honey-garlic glazed chicken.

• Sear Sake: Grilled salmon, parmesan cheese mousse, passion fruit gel and mushroom dashi.

• Almond Curry: Chicken marinated in garam masala, stir-fried peppers, Basmati rice, and naan bread.

• Miso-Zuke Beef Tenderloin: Mushroom and pork belly jus, sautéed broccoli and pickled chives.

Sashimis and Nigiris

Two pieces per order. Sustainable fishing and Shukketsu Japanese technique.

• Sake: Chilean salmon.

• Maguro: Ensenada, Baja California tuna.

• Hamachi: Japanese yellowtail.

• Chef's Catch of the Day Special

Tiraditos

• Salmon Tiradito: Citrus soy sauce, serrano pepper and coriander.

• Tuna Tiradito: Yuzu ponzu sauce with cucumber and chives.

Makis & Temakis

• Eel Roll: Eel, avocado, cream cheese, sunomono cucumber and sesame seeds.

• Spicy Tuna: Spicy tuna, yuzu spicy mayo, avocado and tanuki.

• Philly Roll: Salmon, avocado, cream cheese and Tampico dressing.

• Ebi Roll: Shrimp, avocado and sunomono cucumber, topped with salmon.

• Veggie Roll: Avocado, shiitake mushroom, asparagus and hiyashi.

• Fudansō Roll: Asparagus, shiitake mushroom, carrot and chard.

• Sake Temaki: Avocado, cucumber, sake-cured ikura, spicy mayonnaise and chives.

• Maguro Temaki: Avocado, kanikama, sesame seeds, kewpie mayonnaise, chives and masago.

Robatayaki

Slow grilling with Binchotan wood charcoal.

• Yaki Ebi: Jumbo shrimp, garlic, ginger and wasabi butter.

• Gyu Hatsu Robata: Beef heart, crushed Mexican peppers and roasted garlic with smoked soy.

• Pork Miso: Pork belly, miso sauce and bonito flakes.

Desserts

• Chokoreto Miso: Ghana and miso ganache, chocolate and orange mousse, crispy sesame seeds and cardamom ice cream.

• Yuzu: Yuzu cheese, Maria cookie, vanilla streusel, yuzu gel, and milk candy ice cream.

• Kudamono Gao Xin: Hibiscus cloud, lychee panna cotta, mango custard cream, seasonal fruit, matcha crisp and yogurt ice cream.

Kids' Menu

• Spring Flauta: Stuffed with grilled vegetables, with sweet & sour sauce.

• Cheese Kushiages: Fried cheese breaded with Japanese panko.

• Kid's Roll: Cream cheese roll, cucumber and avocado, covered with fried plantain.

• Ramen Soup: Noodles, broth and pork belly.

• Chicken Escalope: Garnished with vegetables and steamed Gohan rice.