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. 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. Lamb mousse with macadamia nuts, pressed cucumber and recado negro sauce.
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. Roasted chicken breast with home made mole and local pumpkin “pib” style.
  3. Baby Maya octopus with lentils “tocsel” and longaniza from Valladolid.
  4. Lamb from Tahmek with “adobo huasteco”, charred cabbage and chickpea salad.
  5. Duck magret with corn smut mole, squash blossoms and cucumber.
  6. 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. Chocolate, guava and avocado.
  2. Caramelized butter ice cream, fermented honey and pumpkin.
  3. Chocolate mousse with avocado and cinnamon ice cream.
  4. Tangerine curd with yogurt and vanilla ice cream.
  5. Cilantro sponge with charred pineapple and soursop sorbet.
  6. 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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