Tasting Menu 1 Tasting Menu 2 Tasting Menu 3 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. “Xilotes” (80g) salad with “recado negro” Vinaigrette green peas puree and confit tomatoes
  2. Local beans cream with goat cheese and peas
  3. Taco de guacamole with “hoja santa” leaf
  4. “Tamal colado” with shrimps (30g) and chilpachole sauce
  5. Suckling pig (25g) salbut with beans and habanero sauce
  6. Duck magret (80g) with purple beans and grasshoper vinaigrette
  7. Yogurth jelly, basil, ginger and coconut ice cream
With or without wine-pairing

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. Scallop (40g) “tiradito” with citrics, smoked avocado, cabbage and dehydrated chia
  2. Crab (25g) salbut with habanero mayonnaise and charred onion dust
  3. Tomato and onion broth and shrimp tostada with chili meco purée
  4. Roasted cauliflower (70g) with kohlrabi purée and Simojovel chili sauce
  5. Hoja santa Dzotobichay (cooked corn dough) with suckling pig (50g) cooked underground and red pipian
  6. Smoked oxtail ith (60g) broccoli and almond sauce
  7. Caramelized butter ice cream, fermented honey and pumpkin
With or without wine-pairing

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. Mackerel (60g) codzito with coconut foam, avocado puree and “recado negro” vinaigrette
  2. Shrimp (30g) tiradito with chintextle sauce
  3. Cream of cheese with castacan (35g) and plantain
  4. Roasted cauliflower (70g) with kohlrabi puree and Simojovel chili sauce
  5. Baby maya octopus (80g) with lentils “tocsel” and longaniza from Temozon
  6. Suckling pig (80g) with green raw pipian sauce and haricot beans
  7. Mango and pulque sorbet with avocado purée and chocolate
With or without wine-pairing

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” (80g) salad with “recado negro” vinaigrette, green peas purée and confited tomatoes
  2. *Shrimp (50g) “tiradito” with smoked “chintextle”, radishes and coriander seeds
  3. *Scallop “tiradito” (80g) with citrus from the Peninsula, smoked avocado, cabbage and dehydrated chia
  4. Local beans cold soup with goat cheese and peas
  5. “Asadero” cheese soup with pork and corn husk ashes
  6. “Tamal colado” with shrimp (60g) and chilpachole sauce
  7. Crab (40g) salbut with habanero mayonnaise and charred onion powder
  8. Yellow jack (100g) with coconut foam, avocado puree 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 (140g) with kohlrabi purée and Simojovel chili sauce
  2. Smoked oxtail (120g) with broccoli and almond sauce
  3. Hoja santa Dzotobichay (cooked corn dough) with suckling pig (160g) cooked underground and red “pipián”
  4. Baby Maya octopus (160g) with lentils “tocsel” and longaniza from Temozon
  5. Suckling pig (160g) with green “pipián” and white beans
  6. Catch of the day (160g) with passion fruit reduction and cauliflower purée
  7. Duck (80g) magret with butter beans and grsshoper mojo
  8. Escolar (160g) with chili crust and roasted pineapple and pumpkin 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.
cerrar-cuadro
Name
E-mail