Tasting Menu Starters Main Courses Desserts

The menu at Ixi'im is an approach to the flavors, ingredients and traditions of Mexico and Yucatan. We use fruits, leaves and vegetables harvested in our Ka’anche’s and work hand in hand with producers who share our philosophy of sustainability, care and quality. For this reason Ixi´im’s menu is very dynamic, always having at the table the freshest ingredients and the best quality

  1. Scallop “tiradito” with citrics, smoked avocado, cabbage and dehydrated chia
  2. Crab salbut with habanero mayonnaise and charred onion dust
  3. Roasted cauliflower with kohlrabi purée and Simojovel chili sauce
  4. Hoja santa Dzotobichay (cooked corn dough) with suckling pig cooked underground and “red pipián”
  5. Beef shank with black mole, hoja santa and local squash cooked underground
  6. Caramelized butter ice cream, fermented honey and pumpkin
Our dishes are based on the different seasons and the freshness of the ingredients, for this reason the menu and prices are subject to change without previous notice.
  1. “Xilotes” salad with “recado negro” vinaigrette, green peas purée and confit tomatoes
  2. Scallop “tiradito” with sour orange and lima, smoked avocado, cabbage and dehydrated chia.
  3. Cured trout with mezcal, Yucatecan oregano, “salsa verde” and local beans salad with apple and manzano chili.
  4. Deer tartare with “recado rojo” vinaigrette, sour orange,habanero chili and pumpkin seed.
  5. Crab soup, mixe chili from Oaxaca and fried yucca.
  6. “Tamal colado” with blue crayfish and chilpachole sauce.
  7. Tuna with coconut foam, avocado purée and “recado negro” vinaigrette.
Our dishes are based on the different seasons and the freshness of the ingredients, for this reason the menu and prices are subject to change without previous notice.
  1. Roasted cauliflower with kohlrabi purée and Simojovel chili sauce.
  2. Fish of the day with chile Meco crust, pumpkin and grilled pineapple pureé.
  3. Baby Maya octopus with lentils “tocsel” and longaniza from Valladolid.
  4. Lamb from Tahmek with “adobo huasteco”, charred cabbage and chickpea salad.
  5. Beef shank with black mole, hoja santa and local squash cooked underground.
  6. Hairless suckling pig with “recado negro” sauce and pickled Ixchil onions.
  7. Catch of the day with passion fruit reduction and cauliflower purée
Our dishes are based on the different seasons and the freshness of the ingredients, for this reason the menu and prices are subject to change without previous notice.
  1. Chocolate, guava and avocado.
  2. Caramelized butter ice cream, fermented honey and pumpkin.
  3. Avocado hails, chocolate ganache and avocado ice-cream with cinnamon.
  4. Soft cheese cake from Sucilá with strawberry sorbet and verbena from our ka’anche’s.
  5. Yogurt jelly, basil, ginger and coconut ice cream.
Our dishes are based on the different seasons and the freshness of the ingredients, for this reason the menu and prices are subject to change without previous notice.
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