Tasting Menu 1 Tasting Menu 2 Tasting Menu 3 Children's menu Starters Main Courses Desserts Signature cocktails

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” (50g) salad with “recado negro” vinaigrette, green pea purée and confit tomatoes.
    Invisible || Hilo Negro || Sauvignon Blanc || Valle de Guadalupe, Mexico || 2018.
  2. Crab (20g) “salbut” with habanero mayonnaise and charred onion powder.
    Santanera || Premium Lager || Jalisco, Mexico.
  3. Taco de guacamole with “hoja santa” leaf.
    Montelobos || Tobalá || Puebla, Mexico.
  4. Black seabass (80g) with mushroom purée, pasilla and mixe chilli and sautéed mushroom.
    Eroica || Ste. Michelle Vineyards || Riesling || Woodinville, USA || 2015.
  5. Underground cooked venison (30g) risotto
    Matua || Matua Wines || Pinot Noir || || Marlborough, New Zealand || 2015.
  6. Turkey (80g) with “mole poblano” and local pumpkin.
    Château Ste. Michelle || Ste. Michelle Vineyards || || Cabernet Sauv. || Woodinville, USA || 2015.
  7. Homemade yogurth jelly, basil, ginger and coconut ice cream.
    Anna Cava Brut Reserva Blanc de Blancs || Codorniu || Chardonnay, Parellada, Xarel-lo, Macabeo || Catalunya, Spain || NV.
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 from the peninsula, smoked avocado, cabbage and dehydrated chia.
    Fiorile || Cesari || Pinot Grigio || Delle Venezie, Italy || 2016.
  2. Venison carpaccio (40g) with “recado rojo” vinaigrette, and pumpkin seed powder.
    2V || Casa Madero || Chardonnay, Chenin Blanc || || Valle de Parras, Coahuila, Mexico || 2017.
  3. Escolar (55g) with chili crust and roasted pineapple and pumpkin purée.
    Cocktail Wine
  4. Underground cooked cabagge with scallop “chicharrón”.
    Anna Cava Brut Reserva Blanc de Blancs || Codorniu || Chardonnay, Parellada, Xarel-lo, Macabeo || || Catalunya, Spain || NV.
  5. “Hoja santa Dzotobichay” (tamale) with underground cooked suckling pig (50g) and red “pipián”.
    Château Ste. Michelle || Ste. Michelle Vineyards || || Cabernet Sauvignon || Woodinville, USA || 2015.
  6. Beef tongue (30g) with chayote and mole negro.
    Numanthia || Numanthia Termes || Tinta de toro. || || Toro, Spain || 2014.
  7. Caramelized butter ice cream, fermented honey and pumpkin.
    Cocktail
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. Yellowtail jack (50g) “codzito” with coconut foam, avocado purée and “recado negro” vinaigrette.
    Invisible || Hilo Negro || Sauvignon Blanc || Valle de Guadalupe, Mexico || 2018.
  2. Amaebi (30g) “tostada” with caramelized onion and tomato sauce with chili meco purée.
    Jalá || Tres Valles || Chardonnay, Chenin Blanc || Baja California, Mexico || 2017.
  3. “Asadero” cheese soup with pork (30g) and corn husk ashes
    Cocktail Wine
  4. Roasted cauliflower (70g) and “simojovel” chili sauce
    Fiorile || Cesari || Pinot Grigio || Delle Venezie, Italy || 2016.
  5. Baby maya octopus (80g) with endemic lentils “tocsel” and longaniza from “Temozón”.
    Matua || Matua Wines || Pinot Noir || Marlborough, New Zealand || 2015.
  6. Suckling pig (80g) with roasted carrots in coffee beans and pickled apple.
    Cañada de los encinos || Vinsur || Zinfandel, Petit Verdot || Valle de Guadalupe, Mexico || 2016.
  7. Burnt honey ice cream with lima granita
    Anna Cava Brut Reserva Blanc de Blancs || Codorniu || Chardonnay, Parellada, Xarel-lo, Macabeo || Catalunya, Spain || NV.
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. Starters
    Carrot soup with herbs from our ka’anche’s
    Rice with scrambled egg, local cheese and avocado
    Salad with fried avocado fingers and lime vinaigrette
  2. Maincourse
    Grilled catch of the day and roasted vegetables
    Pan fried shrimp with butter and lime mayonnaise
  3. Desserts
    Soursop flan
    Seasonal fruit salad
    Selection of sorbets
Please le tus know if you have any food restriction. Some of our ingredients are subject to availability. Prices in Mexican pesos including government taxes 16% and excluding 15% service fee.
  1. “Xilotes” (80g) salad with “recado negro” vinaigrette, green pea purée and confit tomatoes.
  2. Cold local bean soup with goat cheese and peas.
  3. **Scallop “tiradito” (80g) with citrus from the peninsula, smoked avocado, cabbage and dehydrated chia.
  4. Amaebi (50g) tartar with lime, quinoa and fennel.
  5. Yellowtail jack (100g) with coconut foam, avocado purée and “recado negro” vinaigrette.
  6. Crab (40g) salbut with habanero mayonnaise and charred onion powder.
  7. Xcatic chili pepper stuffed with smoked trout (30g) with “chicatana ant” and seaweed broth.
  8. Amaebi (50g) tostada with caramelized onion and tomato sauce with chili meco emulsion.
  9. “Asadero” cheese soup with pork and corn husk ashes.
**Consuming raw or undercooked food may increase your risk of foodborne illness.

Most of our herbs and vegetables are harvested daily from our Ka'anche's; Mayan horticultural technique that consists of an elevated bed built on wooden sticks. This technique was used by the Mayans to germinate vegetables eliminating the risk of predators
  1. Roasted cauliflower (140g) and Simojovel chili sauce.
  2. Porcini mushroom with beef jus and sautéed endemic corn.
  3. Cooked underground cabagge with scallop chicharron.
  4. Black seabass (160g) with mushroom purée, pasilla and mixe chili and sautéed mushroom.
  5. Escolar (110g) with chili crust and roasted pineapple and pumpkin purée.
  6. Turkey (160g) with mole poblano and local pumpkin.
  7. Underground cooked venison (60g) risotto.
  8. Baby Maya octopus (160g) with endemic lentils “tocsel” and longaniza from Temozon.
  9. Suckling pig (160g) with roasted carrots in coffee beans and pickled apple.
  10. Hoja santa Dzotobichay (tamale) with suckling pig (100g) cooked underground and red “pipián”.
  11. Beef tongue (60g) with chayote and mole negro.
*Please let us know if you have any alimentary restriction.
*Some of our ingredients are subject to availability.
*Price quoted are in Mexican pesos including 16% tax and excluding 15% service charge.
  1. Homemade yogurt jelly, basil, ginger and coconut ice cream.
  2. Burnt honey ice cream with lima granita and rosemary infusion.
  3. Corn silk ice cream with nitro popcorn, fermented “atole” and corn husk ashes.
  4. Mango sorbet with avocado purée and chocolate.
  5. Caramelized butter ice cream, fermented melipona honey and local pumpkin.
  6. Chocolate cake with smoked buttermilk ice cream and granny smith purée.
  7. Chocolate casserole with “pinole” (corn and cinnamon) 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.
  1. HIBISCUS SPLASH: Bombay Gin (60 ml), Hibiscus infusion, Pineapple, Lemon, Tonic wáter
  2. MARTINI ROSA: Vodka Belvedere (60 ml), Raspberries, Soursop, Rosemary syrup
  3. PASSION: Mezcal 400 Conejos (60 ml), Passionfruit, Fresh orange juice, Syrup
  4. HACENDADO: Mezcal 400 Conejos(60 ml), Lemon, Ginger, Chipotle, Syrup, Mineral water
  5. ISLA MORADA: Bombay Gin (60 ml), Blackberries, Lemon juice, Rosemary syrup, Tonic water
  6. MARGARITA CHABLÉ: Tequila Chablé Cristalino (60 ml), Cointreau, Lemon juice
Las copas están servidas a 60 ml por copa.
Las botellas incluyen cinco refrescos por servicio
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