Menú
Desayunos
La mexicana
Revueltos con jitomate, cebolla y chile
Divorciados
Huevo estrellado sobre tortilla frita, separados con salsa verde y salsa roja
Revueltos
A elegir dos ingredientes
Rancheros
Huevo frito sobre tortilla y una salsa picante
Claras de Huevo
Elegir dos ingredientes
Huevos con machaca
Huevos revueltos con machaca
Motuleños
Huevos fritos sobre tortilla de maíz untada con frijoles, bañado en salsa de tomate, chícharo y jamón
Popeye
Huevos revueltos con espinaca y panela
Faisán
Huevos estrellados con cama de jamón de pierna, tortilla frita y queso mozzarella, bañados con salsa verde y chile serrano
Bandoleros
Huevos estrellados con tortilla de maíz frita con una salsa de jitomate escalfado
Chamula
Huevos estrellados con tortilla de maíz frita una salsa de frijol, chorizo, panela y chile pasilla.
Hot Cakes
Tradicionales
acompañados con mantequilla y miel de maple.
Doble chocolate
Deliciosos hot cakes sabor chocolate
Chispas de chocolate
Hot cakes tradicionales con chispas de chocolate
Strawberry banana
Hot cakes acomodados con fresas y plátano, con mermelada y crema batida
Cajeta y nuez
Hot cakes coronados con plátano y bañados con cajeta y nuez
Chesecake
Hot gakes tradicionales coronados con trozos de fresa natural y queso crema
Oreo
Hot cakes trozos de galleta oreo, plátano y cajeta.
OMELETTES
Omelette al gusto
Elegir dos ingredientes
Bicentenario
Relleno de jitomate, cebolla blanca y nopales
Hacienda
Relleno de jitomate, nopal y panela; bañado en salsa verde
Vegetariano
Claras de huevo relleno de verduras
Light
Claras de huevo, elegir dos ingredientes para el relleno
Lamma Mia
Relleno de flor de calabaza, jitomate, cebolla, queso mozzarella; bañado en salsa de chile guajillo con nopales
Los chilaquiles (verdes, mole, rojos o suizos)
Con pollo o Arrachera o huevos al gusto
Los chilaquiles veganos
Con salsa de poblano, calabacitas, cebolla y elotes.
Appetizers
Classic Italian Bruschetta: chopped plum tomatoes, fresh basil, and
grated cheese on top of toasted artisan bread brushed with oil and
balsamic vinegar.
Prosciutto Wrapped Asparagus: thin prosciutto ham wrapped around
fresh asparagus spears, grilled and drizzled with virgin olive oil.
Grilled YellowFin Tuna w/ Aioli: fresh local tuna grilled rare and sliced,
served with a garlic-dijon mustard or roasted red pepper sauce.
Pesto Mozzarella Crostini: homemade basil pesto topped with buffalo
mozzarella, baked on crostini and topped with balsamic portobello
mushrooms.
Stuffed Mushroom Caps: baby bella mushrooms stuffed and baked with
chopped spinach, garlic, and a combination of four cheeses.
Chorizo Stuffed Mushroom Caps: flavorful chorizo mix stuffed into large
mushroom caps, topped with grated cheese and drizzled with infused oil.
Coconut Shrimp w/ Mango Puree: coconut breaded and fried shrimp
served with a mango puree for dipping.
Chili Lime Shrimp Kabobs: perfectly marinated and grilled shrimp on a
stick, finished with a tangy chili lime sauce.
Antipasta Plate: assorted cold meats – including prosciutto and salami;
marinated olives and vegetables, artisan cheeses and breads.
Roasted Stuffed Tomato Cups: juicy mini tomatoes stuffed with a
delicious white bean and tuna mix, topped with grated melted cheese.
Brie and Apple Rolls: tangy green apples and sharp brie cheese topped
with pecans and rolled in puff pastry, baked until brown and flakey
Salads
Simple Mixed Greens: a spring mix of salad greens with added tomato,
shredded carrot and celery; tossed with your choice of dressing.
Classic Caesar: fresh romaine lettuce and homemade croutons tossed
with handmade caesar dressing, topped with grated parmesan cheese.
Fresh Spinach Salad: crisp spinach leaves tossed with a tangy raspberry
vinaigrette dressing, walnuts, onions and feta cheese.
Mandarin Orange Salad: mixed salad greens with celery and red onion,
tossed with a homemade mandarin vinaigrette dressing; topped with
toasted almonds and blue cheese.
Roquefort Pear Salad: mild bibb lettuce with onions and caramelized
pecans, tossed in a light vinaigrette dressing; topped with slices of pear
and roquefort cheese.
Greek Salad: chunks of cucumber and roma tomato, chopped onion and
kalamata olives tossed in a sundried tomato vinaigrette, topped with feta
cheese.
Asparagus Salad: steamed and chilled fresh asparagus spears, mixed
with spring greens and tossed with balsamic vinaigrette and gorgonzola
cheese.
Charred Vegetable Salad: chunks of grilled vegetables, including
tomatoes, peppers and onions, drizzled in olive oil and finished with olives,
garlic and basil.
Santa Fe Salad: fresh romaine lettuce, corn, tomatoes, onions and black
beans tossed in a tangy chipotle dressing, topped with parmesan cheese.
Soups
Tomato Dill: hearty homemade cream based tomato soup with a light dill
flavor; great with a sandwich.
Shrimp and Lobster Bisque: creamy soup with a tomato base, thickened
with a tasty seafood stock and spices, filled with generous pieces of shrimp
and lobster.
Creamy Mushroom: fresh cream soup with a mix and of portabella a
variety of mushrooms.
Mexican Black Bean: black beans, stewed tomatoes and corn with a
vegetable base – just enough creative spice for great taste.
Classic Minestrone: a mix of vegetable and beef stock give this traditional
soup flavor; generous amounts of fresh vegetables and herbs make it
hearty (with or without pasta).
White Chicken Chili: thick chicken broth based soup made with fresh
vegetables, beans, creamy tomato sauce and of course, chicken!
All American Chili: traditional American style chili with two types of beans,
ground beef and a classic chili flavor (mild or hot).
Beef Vegetable: classic broth based soup with hearty chunks of beef and a
robust mix of veggies.
Shrimp Soup: prepared Mexican style with fresh shrimp and plenty of
vegetables, starts with a broth base with added tomato flavor and extra
spice.
Mexican Chicken Soup: broth based soup, prepared with plenty of
vegetables and chicken, flavored with ancho and guajillo chiles
Chicken
Pecan Encrusted Chicken: juicy chicken breasts covered in a crunchy
pecan mix, grilled to seal in flavor then baked to finish; served with sauce.
Chicken Picatta w/ Lemon Pepper: lightly breaded chicken breasts panfried, served with a lemon pepper butter sauce and capers.
Chicken Parmesan: chicken breasts breaded and pan- fried, served with
marinara,sauce and provolone cheese baked over the top (with or without
pasta).
Rosemary Baked Chicken: whole chicken baked with fresh rosemary until
golden brown, juicy and tender inside.
Oven Baked Orange Chicken: chicken pieces covered with orange slices
and spices, baked in the oven to seal in juices.
Spinach Stuffed Chicken Breasts: chicken breasts stuffed with spinach, a
mix of vegetables, and swiss cheese; served with a roasted red pepper
cream sauce.
Greek Flavored Chicken Spears: garlic and lemon marinated and
skewered,chicken grilled with onions and served with a tzatziki dipping
sauce.
Chicken and Broccoli Alfredo: linguine tossed with pieces of tender
chicken and broccoli florets, coated with a rich homemade alfredo sauce.
Caprese Grilled Chicken: perfectly grilled chicken breasts topped with
thick juicy and tomatoes and fresh basil, drizzled with a balsamic
glaze.
Spicy Paprika and Lime Chicken: tender chicken rubbed with a
marinade,containing paprika, cayenne pepper, allspice, and plenty of lime;
grilled to sizzling
Beef/Pork:
Three Pepper Steak: crushed black, red, and green peppercorn crusted
tenderloin, pan- seared to seal in mild pepper flavor, served with a red wine
sauce.
Rolled Beef in Brown Sauce: thinly sliced and rolled beef, stuffed with
cheese and vegetables, baked slowly then drizzled with beef- based brown
sauce with a touch of red wine.
Beef Skewers: tender, marinated beef pieces grilled to perfection along
with onion, pepper, mushroom and other local vegetables, served with tasty
au jus.
Filet Mignon with Herbed Butter: grilled and juicy filet mignon, cooked to
your liking and topped with a delicious herbed butter.
Flank Steak Salad: perfectly cooked and thinly sliced steak served warm
over mixed greens with a tangy chimichurri dressing.
Stuffed Pork Chops: fresh pork chops stuffed with breading and
vegetables, pan- seared to seal in flavor and baked to finish.
Maple Glazed Pork Chops: perfectly cooked thick pork chops marinated in
a tangy glaze of maple syrup.
Pork Scaloppini: tenderized and pounded pork, lightly floured and seared,
served with a creamy mushroom sauce.
Herb Roasted Pork: seared pork loin seasoned with rosemary and herbs,
baked slowly, then thinly sliced into tender, moist pieces; served with pork
gravy.
Pulled Pork with Slaw: slow cooked, tangy roasted and pulled pork (on
fresh buns, if desired) served with homemade cabbage slaw.
Fish/Seafood:
Pan Fried Dorado w/ Cilantro Vinaigrette: lightly breaded and fried flaky
fish with a tangy cilantro vinaigrette topping.
Baked Salmon w/ Orange Dill Sauce: alaskan salmon baked to
perfection, served with a creamy orange sauce with a touch of dill (can be
grilled).
Seared Tuna w/ Roasted Red Pepper Sauce: yellowfin tuna seared and
cooked rare, covered in a creamy roasted red pepper sauce.
Stuffed Fresh Fish: local fish rolled and stuffed with crabmeat, seasoned
with a touch of cayenne and lemon, baked until moist and flaky.
Fish w/ Mango Salsa: choice of local fish – grilled, baked, or fried, served
with our own fresh mango salsa (mango, tomato, onion, jalapeño, basil).
Red Snapper in Lemon Butter: fresh red snapper lightly grilled and
served with a tangy lemon butter sauce.
Honey Lime Tilapia: lime and honey marinated tilapia with a hint of garlic,
lightly breaded and fried.
Mixed Seafood Linguini: a delicious mix of shrimp, fish, and other
seafood tossed in garlic and a light white wine sauce.
Spicy Shrimp Scampi: fresh shrimp marinated in a chile sauce, tossed in
oil and finished off with lemon and garlic.
Sesame Orange Seared Scallops: perfectly glazed and seared orange
flavored scallops, tender and sweet (when available).
Mexican:
Mexican Platter: a homemade mix of Mexican favorites, including crispy
empanadas and flautas, tasty enchiladas and tostadas.
Grilled Fajitas: choice of chicken or beef grilled with bell peppers and
onions, served with Mexican rice and beans.
Chiles Rellenos: poblano peppers stuffed with your choice of
chicken/cheese, beef/cheese or shrimp/cheese, lightly breaded and fried,
covered with a tasty tomato sauce.
Chicken Mole: our chef’s traditional family mole recipe; with undertones of
chiles and chocolate, chicken dishes are covered in this thick brown sauce.
Snapper Veracruzana: fresh and locally caught red snapper prepared in a
traditional sauce of tomatoes, peppers and olives.
Enchiladas: choice of chicken, beef, or shrimp, our enchiladas are
prepared with a traditional red or green sauce, served with rice and beans.
Tamales: locally sourced tamales, choice of chicken or pork, homemade
masa, with red or green sauce.
Tacos: choices abound: beef, chorizo, chicken, or carnitas – served «estilo
Mexicano» with onion, cilantro and lime and served with a variety of salsas.
Shrimp a la Diabla: local fresh shrimp simmered in a spicy Mexican sauce
of chile de arbol – this is a hot dish!
The chef is able to prepare meals according to the client’s preference. For
more lunch or dinner options, please discuss menu choices with the chef at the villa. Please inform the chef of any vegetarian or special diet needs.
Appetizers:
Chips and Salsa (red and/or green).
Guacamole with Chips.
Pico de Gallo with Chips.
Shrimp or Fish Ceviche with Tostadas.
Pan Seared and Sliced Tuna with Roasted Red Pepper Sauce Coconut Shrimp with Dipping Sauce.
Shrimp Sautéed in White Wine and Lemon Butter. Classic Italian Bruschetta.
Fresh prepares certain desserts, but also frequently works with local bakers to give you the very best!
Mexican Flan:
traditional Mexican baked custard with a sweet caramel like sauce, made locally
Traditional Fruit Pies:
made fresh using local and seasonal fruits, covered and baked with a flaky crust and served with a side of vanilla bean ice cream
Chef Laura Sautéed Berries:
fresh, local berries (your choice) sautéed in a splash of tequila, served over vanilla bean ice cream
Italian Tiramisu:
this classic creamy dessert is made with lady fingers and mascarpone cheese, with or without nuts
Carrot Cake:
thick, moist cake made with lots of carrots for robust flavor, covered with a sweet cream cheese frosting
Chocolate Cake:
traditional moist layered chocolate cake with a rich creamy chocolate frosting
Crepes:
chef made crepes filled with local berries or sweet sauces
Assorted Cupcakes:
locally sourced varieties of flavored cupcakes
Chocolate Brownie Cups:
homemade rich chocolate brownies served warm in a cup, topped with vanilla bean ice cream and chocolate sauce
Tres Leches Cake:
Mexican «three milk» cake, sweet and moist, available in vanilla or chocolate
Sweet Empanadas:
handmade locally and stuffed individually with delicious sweet
Vegetarian:
Vegetarian Lasagna: tomato- based lasagna layered with zucchini,
mushrooms, peppers, onion and spinach; topped with fresh cheese and
baked.
Three Mushroom Risotto: creamy risotto cooked with vegetable stock,
mixed with button, shitake, and portabella mushrooms.
Vegan Shepherd’s Pie: cauliflower, peas, carrots and beans cooked with
Italian seasoning, topped with mashed potatoes and cheese, baked until
golden brown.
Tofu and Veggie Enchiladas: tofu, mushrooms, onion, and spinach
wrapped in a corn tortilla, covered with a red chili sauce and topped with
cheese fresh.
Black Bean and Cheese Enchiladas: Mexican style ancho chile flavored
enchilada dish – served with lettuce, tomato and sour cream.
Portabella Melt: large, juicy portabella mushrooms marinated and grilled;
served on whole grain bread with tomato, zucchini, and onion, topped with
melted Swiss cheese.
Pasta Primavera: tomato, zucchini, red pepper, carrots, and asparagus
sautéed in olive oil and a splash of balsamic vinegar; tossed with penne
pasta and a touch of lemon zest.
Eggplant Parmesan: classic Italian meatless dish – tomato based sauce,
fresh basil, thinly sliced melted mozzarella cheese.
Couscous with Broccoli: zesty curried couscous with sliced vegetables
and broccoli florets, feta cheese sprinkled over the top.
Vegano:
Tostadas con aguacate y tomate.
Guarnición: Ensalada de frutas.
Postre: Yogur vegano con miel y almendras.
Tazón de acai con granola y frutas frescas.
Guarnición: Tostadas integrales con mantequilla de almendras.
Postre: Brownie de chocolate vegano.
Omelette de espinacas, champiñones y queso vegano.
Guarnición: Rodajas de tomate y aguacate.
Postre: Tartaleta de frutas.
Porridge de avena con nueces y frutos rojos.
Guarnición: Batido de proteínas vegano.
Postre: Galletas de avena y pasas.
Panqueques de plátano con sirope de arce.
Guarnición: Compota de manzana.
Postre: Helado vegano de vainilla.
Smoothie bowl de piña, mango y espinacas.
Guarnición: Mini muffins de calabaza.
Postre: Frutas frescas variadas.
Sándwich de hummus y pepino.
Guarnición: Palitos de zanahoria y pepino.
Postre: Barritas de granola caseras.
Tostadas francesas de pan integral.
Guarnición: Batido de frutas y espinacas.
Postre: Churros de calabaza.
Burrito de tofu revuelto con vegetales.
Guarnición: Guacamole y tortilla de maíz.
Postre: Flan de coco vegano.
Yogur vegano con semillas de chía y frutas.
Guarnición: Muffins integrales de arándanos.
Postre: Trufas energéticas de almendras.
Comidas completas vegetarianas:
Curry de garbanzos y espinacas con arroz integral.
Guarnición: Pan naan.
Postre: Pudín de tapioca con coco.
Ensalada mediterránea con quinoa, tomates, pepino y aceitunas.
Guarnición: Hummus con zanahorias y apio.
Postre: Baklava vegana.
Rollitos de primavera rellenos de fideos de arroz y verduras.
Guarnición: Salsa de cacahuate.
Postre: Helado vegano de frambuesa.
Risotto de hongos y espárragos.
Guarnición: Espárragos a la parrilla.
Postre: Tiramisú vegano.
Tacos de frijoles negros y aguacate.
Guarnición: Chips de tortilla con salsa de tomate.
Postre: Pastel de zanahoria vegano.
Paella vegetariana con alcachofas y pimientos.
Guarnición: Ensalada de pepino y tomate.
Postre: Arroz con leche vegano.
Lasaña de berenjenas y espinacas.
Guarnición: Ensalada de espinacas y fresas.
Postre: Crema de chocolate vegana.
Stir-fry de tofu y vegetales con salsa de soja.
Guarnición: Arroz blanco.
Postre: Rollos de canela veganos.
Fajitas de calabacín, pimientos y cebolla.
Guarnición: Guacamole y tortillas de maíz.
Postre: Tarta de limón vegana.
Sopa de lentejas con zanahorias y apio.
Guarnición: Pan de ajo.
Postre: Cheesecake vegano con frutas del bosque
Platos Principales
Arroz con setas y algas
Arroz integral salteado con algas hijiki.
La berenjena de la toscana Berenjena rellena de pimiento
rojo, crema de tofu y garbanzos.
Hamburguesa de tofu
Hamburguesa de tofu con guarnición
Buñuelos de calabacín
Tomate, queso de cabra, cebolla, pasas
Setas y algas
Arroz integral salteado con algas hjiki.
Ensaladas
Ensalada de amor del paraíso Manzana, piña, papaya,
mango.
Ensalada sexy de siete colores Lechuga, zanahoria, tomate,
maíz, remolacha, aguacate y aceitunas.
Me encanta la ensalada: aguacate, aguacate, espárragos,
zanahoria, tomate, nachos y salsa de guacamole.
Ensalada griega: Tomate, queso vegano, cebolla, y orégano.
aceitunas negras
Tomates rellenos con Tofu
Ensalada de Quínoa
Ensalada de Fruta a la Menta
Ceviches veganos
Coco
Jícama coco rallado chile habanero Piña y un toque de chema de coco.
Manzana
Manzana verde con alberca
jícama aguacate y chile serrano.
Bahía
Pepino cebolla morada mango salsa macha acompañados con cacahuate.
Vallarta
Pepino cebolla cilantro zanahoria y chile serrano.
Verde
Pepita verde pepino cebolla aguacate con un toque de salsa de cilantro.