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. Quelite salad with quintonil, cilantro, parsley and dressing from their own stems, roasted tomatoes and "sopero" cheese from Tabasco.
  2. Deer tartare with "recado rojo" vinaigrette, sour orange, chili habanero and pumpkin seed.
  3. Creamy rice with stone crab, local squash and x'catic chili.
  4. Trout from Michoacán with granny smith purée, chamomile foam and manzano chili.
  5. Duck magret with corn smut mole, squash blossoms and cucumber.
  6. Mamey split with double cream cheese ice cream and "rosita de cacao" crumble.
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. Quelite salad with quintonil, cilantro, parsley and dressing from their own stems, roasted tomatoes and "sopero" cheese from Tabasco.
  2. Local beans cold cream soup, pea shoots and goat cheese from Sucilá.
  3. Grilled mamey and avocado carpaccio, anchovies vinaigrette and pineapple guajillo purée.
  4. Scallop "tiradito" with sour orange and lima, smoked avocado, cabbage and dehydrated chía.
  5. Cured tuna with cauliflower purée, soursop, hazelnuts and arugula foam.
  6. Deer tartare with "recado rojo" vinaigrette, sour orange, chili habanero and pumpkin seed.
  7. "Tamal colado" with blue crayfish and chilpachole sauce.
  8. Creamy rice with stone crab, squash and x'catic chili
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 chili simojovel sauce.
  2. Trout from Michoacán with granny smith purée, chamomile foam and manzano chili.
  3. Roasted chicken breast with beets, fresh purslane and almond "pipian".
  4. Baby Mayan octopus with lentils "tocsel" and longaniza from Valladolid.
  5. Beef shank with "cegueza" and local squash.
  6. Lamb from Tahmek with "adobo huasteco", charred cabbage and chickpea salad.
  7. Duck magret with corn smut mole, squash blossoms and cucumber.
  8. Hairless suckling pig with "recado negro" sauce and pickled Ixchil onions.
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. Tangerine curd with yogurt and vanilla ice cream.
  2. Chocolate, guava and avocado purée.
  3. Cilantro sponge with charred pineapple and soursop sorbet.
  4. Mamey split with double cream cheese ice cream and "rosita de cacao" crumble.
  5. Sapodilla with "chocolate de metate" 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