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AMERICAN

FRENCH

Harry’s Prime Steak House & Raw Bar ....................................... 13 Ruth´s Chris Steak House ......... 21

La Palapa Belga

ARGENTINEAN Bandoneon ...................................... 7 Cambalache ................................... 15

CARIBBEAN La Habichuela .................................. 5 La Habichuela Sunset ............... 18

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MEXICAN ........................... 23

La Destilería

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INDIAN

SEAFOOD

Elefanta ............................................ 16

Fred’s House (NEW)........................ 19 JC Capitan ...................................... 22 Lorenzillos ........................................ 9 Puerto Madero ............................. 11

ITALIAN Cenacolo ............................... 20 La Madonna........................... 14 Limoncello ............................... 8 Savio’s (NEW) ................................... 12

THAI Thai Lounge .................................... 17

YUCATECAN

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dear Cancun diner: Hello and Welcome to Cancun, where the beautiful white beaches and gorgeous turquoise waters make for one of the prettiest places on Earth! Please allow us to share something with you. We love good food! When we go on vacation we want to know “Where are the best places to eat?”. This is what inspired Cancun Menus and remains our goal to bring you the answers. We´ve had the pleasure of living in Cancun for many years and know which establishments consistently serve good food. We first began nearly two decades ago, by conducting an annual “Survey of

friendly advice to our readers THE FACTS: There are over 400 restaurants in Cancun. This means there is “mucho” competition. Many, many people are paid to convince or persuade you, the tourist, to go to certain restaurants. You might hear things like: ‘That restaurant is no good, but I know one…’ ‘That restaurant is closed, but…’ or your driver may say, “I’ve never heard of that restaurant!” THE TRUTH: The restaurants we feature in Cancun Menus are the favorites of many of us who live here. Should you have questions or concerns about any Cancun restaurants call us, we’ll be glad to hear from you. If you visit a restaurant not in our magazine but deserves our consideration, let us know that too!

CANCUN MENUS Summer - Fall 2011 Edition Published by: Paradise Productions, S.A. de C.V. Calle Quetzal, Cancun, Q. Roo. 77500 Tel. (998) 883-1879 www.cancunmenus.com email: 2gringos@prodigy.net.mx Watercolors by Susan Pre-Press: Logobug Taller Creativo Printed in the U.S.A.

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Best Restaurants”. No small wonder that the choices were pretty much the same every year! The scene has changed from time to time, some have changed names or cuisines, new places have been introduced, but our goal remains the same - to give you, the tourist, all the information needed to find your perfect dining experience. We love hearing from you & appreciate all the feedback we’ve received over the years. If you have any suggestions, recommendations or even complaints, please let us know. We sincerely hope your visit to Cancun will be a wonderful, delicious experience!

for reservations at any restaurant call susan and terry at: Tel: 883-1879 Email: 2gringos@prodigy.net.mx PRICES: GOD only knows what the exchange rate will be by the time you’re reading this! All prices listed are in pesos, except where indicated. As we go to press, June 2011, the exchange rate is about $11.50 pesos to the dollar. Since many restaurants import their products, they adjust prices accordingly. Should exchange rates change considerably, you can expect the menu prices to change also. Peso prices may go up when the exchange rate is higher, but the cost in dollars remains the same.

buen provecho! terry & susan ‘dos gringos’

ANOTHER PIECE OF ADVICE: In Mexico it is considered rude to bring the check before you ask. So when you are ready for it, just tell your waiter, “La cuenta por favor”. POR FAVOR!… PLEASE MENTION CANCUN MENUS or DOS GRINGOS when you make your reservations or visit these restaurants or fill out your comment card. It’ll help us to continue providing this service. Muchas gracias.

CANCUN MENUS is published bi-annually by Paradise Productions S.A. de C.V.. We are not responsible for advertisers and their representatives not providing the quality or products presented herein. PRICES AND MENU ITEMS ARE SUBJECT TO CHANGE WITHOUT PRIOR NOTICE, BUT WERE ACCURATE AT TIME OF PRINTING. International Copyright © 2011 All International Rights. No portion of CANCUN MENUS may be reproduced without prior written permission from the publisher.

CANCUN MENUS ES UNA PUBLICACIÓN SEMESTRAL, EDITADA POR PARADISE PRODUCTIONS, S.A. DE C.V., QUETZAL 39, Nº 10, CANCUN, Q. ROO, MEXICO. CERTIFICADOS DE LICITUD DE TITULO Y DE CONTENIDO EN TRÁMITE. PERMISO DE SEPOMEX EN TRAMITE. DISTRIBUIDO POR PARADISE PRODUCTIONS, S.A. DE C.V.,IMPRENTA: CENVEO, HOUSTON, TEXAS, U.S.A. GRUPO REGIO, CANCUN.

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CARIBBEAN

Appetizers

Shrimp Cocktail 112 Shrimp in Cocktail Sauce Cuitlacoche Crepes 103 Authentic Mexican Delicacy in Hollandaise Sauce­­ Shellfish au Gratin 105 Fine Selection of Caribbean Seafood in White Sauce Au Gratin

Soups

Cream of Habichuela 78 Our Famous Stringbean & Vegetable Soup —Served Daily since 1977 Cream of Avocado 86 A Cold Soup of Emerald Avocado with Aromatic Herbs Lobster Bisque 94 Exquisite Cream of Lobster

Giant Shrimp Tamarind Sweet & Sour Sauce 267 Ginger and Mushroom Sauce 267 Grilled with Garlic Butter 252 Coconut Shrimp 267 Shrimp Steak Medallions 234 Caribbean Lobster Tail Splendid Jumbo Size—10 oz. 452 Bestial — Up to 16 oz. / by the oz. 52 Lobster Thermidor, Newburg Sauce 487 Surf and Turf 438

The Famous Cocobichuela

Salads

More than 490,000 Served so Far! Chunks of Lobster and Shrimp Cooked in Curry Sauce Served in a Coconut Shell Garnished with Tropical Fruits

Fish & Seafood

Fettuccini with Zucchini 166 Sauteed Zucchini and Onion, Parmesan Cheese and a Touch of Anchovies Vegetarian Fajitas 138

House Salad 86 Select Crisp Lett­uce, Carrot, Squash & Jicama in House Dressing Caesar Salad 188 The Emperor of Salads, Prepared at Your Table, for Two Fish Fillet 183 The Best of the Day’s Catch, De-boned and Prepared to Your Taste — Grilled in Garlic, Breaded, or Amandine. Ask your Waiter for Other Suggestions Grouper Supreme 269 Lobster Stuffed Fillet in Guava Sauce Seafood Parade 420 Fish Fillet, Jumbo Shrimp and Lobster Tail, Grilled in Your Choice of Sauce Cigar Smokers Welcome in Garden Area

399

Vegetarian

Poultry & Pasta

Chicken in Wine Sauce 190 The Classic French, Red Wine Recipe Roast Domestic Duck in Pear Sauce 217 Flamed with Kirsch Seafood Fettuccini in Garlic Sauce 177 The Mediterranean Recipe with a Caribbean Touch

Shish Kabob Flambé

Shrimp & Lobster 325 Lobster & Beef Fillet 325

Steaks

Choice Cuts of Export-Grade Beef, Served with Vegetables and Baked Potato or Rice Petite Chateaubriand 246 Heart of Beef Fillet 258 In Morel Sauce Medallions Rossini 249 T-Bone 15-oz. 227 New York 12-oz. 241 Rib-Eye 12-oz. 275

Mexican Specialties

Crema Conde 85 Cream of Black Bean Soup Guacamole 65 With Crispy Tortillas Chicken Fajitas 170 Fish Fillet Veracruz  195 Beef Fajitas 193 With Re-fried Beans & Guacamole Chicken Enchiladas 167 In Green Tomato Sauce with Melted Cheese Chicken in Mole 186 In Traditional Finely-Ground Dark Puebla Sauce Beef Tips Mexican Style 200 Cooked as Our Grandmother Used to for Sunday Brunch. Ask Your Waiter

“Where you are treated like a Mayan King”

Reservations Strongly

Recommended ­­DOWNTOWN, MARGARITAS #25, SM22 TEL. 884-3158, 887-1716 OPEN DAILY 1PM - 12AM www.lahabichuela.com

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

For 34­­­­years the Pezzotti family has welcomed guests to this lovely home with its lush garden, where dining under the stars adds to the allure of twinkling lights in the trees and candle-lit tables. Sooo romantic, it’s no wonder visitors keep returning year after year. Soothing atmosphere filled with reproduced Mayan artifacts and artwork, a fountain, a fish tank and more. Always a favorite, absolutely worth the trip to town - you’ll just love it! Say “LAH-b’CHWEH-lah”.

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YUCATECAN

Yucatecan Dishes

Starters

Mexican Haute Cuisine

Lime Soup

56 Shrimp Cocktail

88

Khab – Ik

60 Deep Fried Turnovers

68

Papadzules

Poblana Cream Soup 86 Poblano pepper cream, served with corn, cheese

60

Yucatecan Panuchos (3)

Mexican Cactus Salad 63 Fresh sliced cactus with onions, tomato, coriander,

70

Chicken broth with aromatic local limes.

Prepared the way of the Gulf of Mexico Coast.

Beef chowder with vegetables, seasoned with Mayan spices.

Stuffed with baby shark.

and fried tortilla strings.

Corn tortillas stuffed with boiled eggs bathed in pumpkin seed sauce.

green chili in a light oregano vinaigrette with crisp pork rinds and cream cheese.

With Turkey or Pibil Pork.

Main Courses Maculam Fish Fillet

154 Melaque Fish Fillet

161

Shrimp Prepared to your Taste

Barra Vieja Shrimp 231 The classic recipe from the Pacific coast,

231

Broiled Caribbean Lobster

408 Chiles Rellenos (2)

124

Turkey in Pepián

Chicken in Mole Sauce 111 The classic of the Mexican Haute Cuisine. Domestic Duck Mayahuel

128

Pibil Pork

104 Arrachera Campesina

141

Poc Chuc

Los Tres Huastecos 103 Three beef fillet medallions, in different sauces:

208

Tin foiled fish fillet seasoned with hoja santa and spices, a delicacy. Cooked in a delicate lime sauce or garlic sauce. Baked with red mild chili butter. Served with guacamole, refried beans and flour tortillas.

Turkey cooked in pumpkin seed sauce with regional condiments, seasoned with achiote. Try the delicious Sackol sauce, too. Seasoned with achiote and other local spices, wrapped in banana leaves & baked in a slow oven. Grilled pork with local condiments including sour Yucatecan orange, chili/tomato sauce & beans.

Pumpkin flower, corn, cactus, baked with cheese. sautéed with mild red chili sauce and fresh cumin.

One with ground beef and one with cheese.

Baked in green peanuts, basted in two chili sauces. Tender strip of marinated grilled beef.

170

Green tomato, Mexican and mild red chili.

Buffet Monday to Friday

12:30PM - 5:30PM $145 DOWNTOWN, margaritas #29, SM22 TEL. 892-3056 or 884-3158 OPEN DAILY NOON - MIDNIGHT www.labna.com Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

This restaurant, from the owners of La Habichuela offers authentic regional Yucatecan cuisine. The ancient Maya created unique dishes from the bounty of the Yucatan: fresh seafood, rare spices, fowl and game. A wonderful opportunity to try Labna’s selection of legendary Mayan fare & Mexican Haute Cuisine and to experience for yourself the distinct culinary heritage of the Yucatan Peninsula and the exotic side of fine Mexican dining at Labna!

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ARGENTINEAN

Cebiches

COLD FLAVOR

Whitefish • Shrimp • Octopus • Mixed Swordfish Carpaccio Finely sliced, with Creole sauce, fresh pepper, sea salt & olive oil.

HOT FLAVOR

Chorizo (2) Grandfather Eduardo’s homemade traditional recipe. Stuffed Aji (3) Yellow pepper stuffed with crabmeat in a light tomato sauce & melted Gruyere cheese.

SOUPS

Beef Boullion: from the juiciest cuts of beef Shrimp Boullion: from three kinds of shrimp

CHEESES

Provoleta Thick slice of charcoal-grilled Provolone, dressed with olive oil & oregano.

160

EMPANADAS BANDONEÓN

SALADS

Bandoneón Mixed greens, tomato, avocado, hearts of palm & asparagus, dressed with a red pepper vinaigrette. Margot Hearts of leaf lettuce, perfumed with vinaigrette & bathed in a creamy Roquefort dressing. Del Mar Bogavante lobster meat, mixed baby greens & small chunks of apple with a Champagne vinaigrette. Ravioli Stuffed with lobster in mild cream sauce & tomato.

Spaghetti Arrabbiata Shrimp & dried peppers (guajillo, ancho & arbol), in Neapolitan sauce, garlic, olive oil & fresh pepper.

TANGO FLAVOR

70 115

85 85 110

Choice of Mild, Spicy or Seafood Meat • Spinach & cheese • Corn & cheese Shrimp • Tuna • Cod • Octopus • Lobster

PASTAS

150

Thin Breaded Tenderloin Accompanied by tomato slices & French fried potatoes. Lamb Ossobuco Accompanied by risotto & oyster mushrooms. Shrimp Tacos (3) With onion & bacon, and a tomato & olive oil sauce. Kurobuta Pork Ribs In orange sauce, with mashed sweet potatoes.

95 180

150

240 115 260

220 230 240 310 320

BROCHETTES

Prepared with bacon, mushrooms, onions & bell peppers Tenderloin Medallions Shrimp: Prepared with giant shrimp Surf & Turf: Shrimp and tenderloin

280 240 280

FISH & CHICKEN

Tuna Steak: Accompanied with soy sauce. Salt Cod a la Vizcaína: Fresh from Alaska, in a bell pepper & tomato sauce, with olive oil, capers, olives and red peppers. Whole Chicken (for 2 or 3) Dressed with a butter-lemon sauce with salt, pepper & Don Eduardo’s secrets. Served with Argentine salad & French fried potatoes.

Downtown, corner of Nichupte and bonampak TEL. 889-9500 889-9911 OPEN DAILY 1PM - 1AM www.bandoneonrestaurantes.com Major Credit Cards Accepted

200

FROM THE GRILL

PRIME QUALITY STEAKS Skirt Steak 14 oz. Top Sirloin (center cut) 14 oz. Short Ribs (two strips) 21 oz. Rib Eye 14 oz. Tenderloin 14 oz.

35 to 45

95

140

Dos Gringo’s Comments:

240 295 380

Reservations Accepted

menu shown is a sampling

The downtown version of the famous Cambalache restaurant. Equally good food in a glamorous atmosphere where lower prices work for big eaters. Wonderful service, a fine selection of wines, very tasteful menu & the classy cosmopolitan ambience is just a beginning. Features include two-story ceilings, huge wine storage columns each holding 600 bottles, open kitchen (with their special flavor-enhancing grill) and a covered terrace. For sure, Argentina, Flavor & Tango live here!

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ITALIAN

PRIMI PLATTI / STARTERS FRITTO DI CALAMARI ALLA RINO Fried calamari sautéed with the Chef’s secret sauce (spicy) POLIPO ALLA GRIGLIA Grilled octopus served over arugula in extra virgin olive oil, lime juice & diced fresh tomato

180 185

MOZZARELLA DI BUFALA, PROSCIUTTO DI PARMA E VERDURE GRIGLIATE 270 Imported mozzarella cheese, prosciutto di Parma, and selection of grilled vegetables Imported from Campania in Italy, Mozzarella di Bufala is considered one of the most refined, versatile cheeses served at the best restaurants in the world. Demanding palates are amazed with it´s consistency, taste and aroma. At Limoncello restaurant we are proud to offer this exceptional product! LA VERA MOZZARELLA CAPRESE Mozzarella cheese, tomato, basil and extra virgin olive oil Home made daily 130 Prepared at your table INSALATA DI ARUGULA, PERA AND PARMIGIANO REGGIANO Fresh arugula, slices of pear, reggiano Parmesan cheese with olive oil & lime juice LA PASTA E FAGIOLI DI MIA MADRE Tuscan style white bean soup with pasta, reggiano Parmesan cheese & crostoni

150 130 115

LE PASTE / PASTA Home made pasta / Prepared like la mia mamma! LINGUINE ALLE VONGOLE Linguini with fresh clams served with your choice of white or red sauce RAVIOLI DI ZUCCA ALLA SALVIA CON TARTUFO D’ALBA A unique recipe from our kitchen staff: Pumpkin stuffed ravioli in amaretto essence, butter sauce with parmigian & truffle oil. Unbelievable! PAPPARDELLE ALLA SENESSE Pappardelle served with Italian sausage, porcini mushrooms & tomato sauce LASAGNETTA DELICATA ALLA BOLOGNESE Layers of lasagna with a Bolognese meat ragout & creamy bechamel sauce RISOTTO DEL GIORNO Chef’s selected risotto of the day

220

IL SECONDI / MEAT, POULTRY & SEAFOOD IMPORTED PROVIMI VEAL DEL GIORNO 340 Imported tender veal scallops prepared by the Chef’s choice LIMONCELLO - CARRE D’AGNELLO IN CROSTA DI FOCACCIA E ERBE AROMATICHE 385 Baked rack of lamb with aromatic herb & focaccia crust STINCO D’AGNELLO BRASATO AL BAROLO CON RISOTTO 425 Lamb shank braised in Barolo wine, over risotto Milanese FILETTO DI MANZO AL PEPE E GORGONZOLA TARTUFATO 420 8oz. Black Angus beef tenderloin with green pepper and Gorgonzola cheese with white truffle oil FETTINE DI MANZO IN SALSA PIZZAIOLA 295 New York steak scallops in fresh tomato sauce, basil, garlic and oregano TAGLIATA DI MANZO ALLA GRIGLIA CON VERDURE 495 18oz. Rib Eye prepared on our mesquite grill, topped with sautéed onions, peppers & roasted potatoes DELIZIOSA CODA D’ARAGOSTA AL BURRO O LIMONE E VINO BIANCO 520 Exquisite lobster tail served in butter, lemon & white wine sauce GAMBERONI CON FETTUCCINE NERE IN SALSA ARRABIATA 295 Black fettuccine with shrimp in spicy marinara sauce MISTO DI MARE MARECHIARA 550 Mixed seafood platter: clams, mussels, shrimp, calamari, fish, lobster tail & sea scallop in a light Marechiaro red sauce, served with linguine

WOOD FIRED GOURMET PIZZAS & CALZONE 195

195 200

DOLCI / DESSERTS TIRAMISU 105 PERA AL FORNO CON GELATO IN SALSA CHIANTI 105 Poached Borsh pear with 3 flavors of gelato in Chianti reduction SOUFFLE CIOCCOLATO 95 Soft centered chocolate soufflé cake served with vanilla ice cream, chocolate sauce & crème Anglaise TORTA DI RICOTTA FRESCA 120 Traditional home made fresh ricotta cheesecake

290 Reservations Recommended

HOTEL ZONE, BLVD. KUKULCAN, KM. 10.5 TEL. 883-1433 883-1455, OPEN DAILY 1pm - 12:30am www.limoncellocancun.com Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Breathtaking lagoon-side setting is perfect for this restaurant extraordinaire. 3 dining rooms over the water, a garden area & outdoor deck provide panoramic views and a warm, relaxed atmosphere - casual yet elegantly appointed. Italian born internationally known Chef Rino Balzano orchestrates the open kitchen. Well-known Tuscan fare, chefs also prepare specialties from Sicily, pastas from Emilia-Romagna and seafood of Veneto. A visual & culinary experience, original, different & unique!

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SEAFOOD

Soups

Appetizers

“Oysters Rockefeller” 195 “Los Bucaneros”—Shrimp cocktail 195 “El Botin”—Breaded soft shell crab 225

Salads

“Isla Mujeres”—Lobster bisque 155 “Huracán Gilberto”—Cream of corn and crab 135 “El Caribeño”—Calamari, shrimp, fish, clam & crab 205

“Claraboya”

“El Timón”

“Mar de los Sargazos”

Caesar salad prepared tableside 145

Fresh tuna over tomato, watercress & spinach, Balsamic lemon vinaigrette 225

Spinach, cream and goat cheese salad with mustard dressing 145

Lobster: The Ocean Star

Lorenzillo’s Legendary Dish Live Lobster or Lobster Tail

Grilled Lobster Lobster Thermidor Lobster 3 Carabelas Lobster Cajun

Lobster Tail 580

Lobster with white wine and celery Lobster with mild-roasted chili pepper & garlic Lobster with coconut milk sauce

Fish, Shrimp & Seafood Combination

“El Escoben” 435

Steamed Lobster Lobster Meuniére Breaded Lobster Lobster with garlic butter

“El Comodoro” 565

Grilled Halibut steak with Chardonnay reduction

Grilled fillet of Black Angus beef & lobster tail

Stuffed with cheese & wrapped in bacon

Angus fillet stuffed with shrimp & lobster, bearnaise sauce & mushrooms

Shrimp and lobster tail, grilled or broiled

Sautéed crayfish in garlic-butter sauce

Shrimp “Angeles a Caballo” 345 “Lepanto” 470

“Bruja del Mar” 525

“Estrella de Mar” 555

Seasonal Specialties

Live Oysters on the Half Shell 275

Stone Crab Claws 480 Peel & Eat Jumbo Shrimp 440 “Huracán Wilma” 310

King Crab from Alaska 700 Live Jumbo Clams on the Half Shell 255

Meat & Poultry

Large chicken breast stuffed with savory creamed spinach, goat cheese and crisp bacon, encrusted with crumbs and fried

“Los Piratas” 535

Grilled medallions of Black Angus beef, Portobello mushroom & baked tomato in a red sauce topped with parmesan flakes

“Jean Laffite” 525

Grilled fillet mignon of Black Angus beef

Reservations Recommended

HOTEL ZONE, BLVD. KUKULCAN KM. 10.5 TEL. 883-1254 883-3073 OPEN DAILY 1PM - 12:30AM www.lorenzillos.com.mx Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Built completely out over the water with classic nautical decor, this popular restaurant is the perfect place for a delightful seafood experience. Dine in the air-conditioned interior or outside on one of the many decks. Live lobster from Lorenzillo’s own farms is the freshest you can get. Other features include private dining areas, a beautiful ‘Wait’ bar, a well-stocked wine cellar and more. A Cancun favorite for years. Lorenzillo’s complete menu is huge!

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MEXICAN

Appetizers “LAS CHALUPAS POBLANAS” (6) Small tortillas lightly fried, 3 topped with green salsa & 3 with red salsa, shredded beef & chopped onion, a typical recipe from Puebla. TEQUILA CHEESE FONDUE Oaxaca & Gouda cheese melted in a clay bowl with tequila, perfect to eat with flour tortillas. SOPES DE COCHINITA (4) Four corn tortillas spread with fried black beans, shredded pork meat, avocado & red onion. QUESADILLAS FROM THE COMAL (4) Hand-made tortillas with mushroom, zucchini flower, cheese & “Poblano” pepper, heated on a rustic grill.

Soups

Fresh Bell pepper and lobster chowder

81

SURF AND TURF KABOB 131

96

90

58

Delicious combination of chicken, shrimp & steak, with bell peppers marinated in special not spicy sauce. BEEF TENDERLOIN IN AVOCADO SAUCE Juicy & tender, over a black bean sauce & covered with our traditional avocado sauce with a touch of coriander. With fried beans, white rice & pork rind. MARINATED TACOS Arrachera beef tacos marinated with our special spicy chile sauce. With guacamole, onion & coriander. ARRACHERA “­MOLCAJETE” Arrachera beef fajitas, with roasted “nopales”, cheese, Mexican sausage, avocado & Chef’s special sauce. BEEF MEDALLIONS (Prepared at your table) With 3 chile sauce or lime juice with mashed potatoes.

With chunks of fresh lobster, our famous “star” dish.

CREAM OF POBLANO CHILE Prepared with “Poblano” pepper (not spicy), topped with fresh cheese & corn. TORTILLA SOUP With cream, “Pasilla” pepper, fried pork rind, “Panela” fresh cheese, avocado and tortilla julienne strips.

77

Grilled SALMON

77

Salads

SPINACH AND PEAR SALAD

118 Spinach, assorted lettuces, caramelized pear, orange supremes, toasted pecans, bacon, tossed in balsamic-honey vinaigrette, topped with goat cheese. Destileria SALAD 99 Tossed lettuce with artichoke, heart of palm, black olives, red onions, avocado and Parmesan cheese dip.

Poultry

MOLE Poblano

187 Combining more than 30 ingredients, with fried bananas, rice and sesame. Chicken breast or leg and thigh. BREADED CHICKEN BREAST 168 Fried until golden & crispy. With mashed potatoes. FORTíN STYLE BREAST OF CHICKEN 210 Served with a creamy goat cheese sauce & a side of rice & ”Poblano” peppers. Reservations Recommended

Meat

188

234

163

255

234

Fish and Seafood

248 Marinated with herbs, served with zuchinni and grilled tomatoes with coriander vinaigrette. FISH FILLET COOKED IN CORIANDER SAUCE 232 Made with a creamy sauce with lots of fresh coriander, onion & garlic. We cook the fish in the sauce & add sliced mushrooms. With rice, guacamole & refried beans. Talla Style fish or tuna 232 We marinate the fillet with 3 different chiles, a touch of mayonnaise and condiments. Grilled to perfection and accompanied by rice, guacamole and refried beans. SPICY SHRIMP IN TAMARIND SAUCE 298 Sautéed golden & crispy, over spicy sweet & sour “tamarind sauce”. Spring onions & white rice. TEQUILA SHRIMP 293 Prepared at your table with tomato, onion, cilantro & peas. Flambéed with tequila.

Chiles

Puff pastry “CHILE RELLENO”

240

“Poblano” pepper (not always spicy) filled with goat cheese, cream cheese, nuts and chopped coriander. Wrapped and baked in puff pastry, served with cilantro sauce.

HOTEL ZONE, blvd. kukulcan km. 12.65 TEL. 885-1086 or 885-1087 OPEN DAILY 1PM - 12AM www.ladestileria.com.mx

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

This great restaurant has been a local’s favorite for many years. You will enjoy authentic dishes from every region of Mexico. An interesting feature is the tequila museum where you can learn all about Mexico’s favorite drink & have some too! The fascinating décor includes beautiful brick ceilings, picturesque walls, arched glass, three seating areas and a large deck all overlooking the marina & lagoon. Live music Tuesday – Sunday from 7-9 pm. Muy bueno!

10


SEAFOOD

FRESH AND NATURAL

Cocktails and Cebiches

200

Oysters on the half-shell (6) Alaskan King Crab Legs

210 510

Shrimp • Octopus • Scallop • White Fish • Mixed Served with tartar sauce and melted butter

Tuna Carpaccio (Baja California) Veal Carpaccio alla Parmesana Salmon Sashimi (Alaska) Hamachi Sashimi (Hawaii) Tuna Tartare (Baja California)

200 210 200 310 210

With citrus-soy sauce, shallot and capers Kingfish Tartare (Gulf of Mexico) With citrus-soy sauce, scallions and black olives

HOT APPETIZERS

Empanadas (Argentine Turnovers)

210

Garlic Shrimp

Seasoned with guajillo pepper, olive oil & garlic

210

Provoleta Cheese

130 Aged charcoal-grilled Provolone with olive oil & oregano

SOUPS

Seasoned tableside with your choice of seasonings

Beef or Tuna Boullion Clam Chowder Eggplant Lasagna

PASTA

With fresh tomato, covered with a 3-cheese gratin

Crab Tortelloni

With Alaskan King crabmeat, white Parmesan sauce

Puerto

SALADS

Lobster and Shrimp, lettuce, avocado, olive oil, mayo, mustard, salt & pepper

Madero

Maine Lobster & Prime Tenderloin

380 370 380 330 380 1,100 1,050 690

Surf & Turf Brochettes

370

Jumbo Shrimp & Prime Tenderloin

FISH & SEAFOOD GRILLED

Tuna Steak (Baja California) each 50

Meat • Spiced Meat • Tuna Ham & Cheese with tomato & basil

PRIME CUTS GRILLED MEATS

Tenderloin Steak 14oz Rib Eye Steak 14oz New York Steak 14oz Tender Skirt Steak 14oz Lamb Chops American Wagyu Tenderloin 13oz American Wagyu Rib Eye 13oz Surf and Turf Puerto Madero

Lettuce, spinach, avocado, tomato, hearts of palm, mushrooms & goat cheese. Special french dressing

180 195

Mixed Grill Puerto Madero (For 2)

Baby Lobster tail, Alaskan King Crab legs, Tuna filet, White Fish and Giant Shrimp brochette

140

380 380 320 1,100

FRESH MAINE LOBSTER USA

Baby Lobster Tail (order of three) Jumbo Lobster Tail Crab Salad

270

370

Shrimp Puerto

Jumbo size, with butter & Cayenne pepper

105 105

290

Accompanied by soy sauce Black Cod (Alaska) Perfumed naturally with hazelnut butter and capers Halibut Steak (Alaska) Imported from Alaska. With a white wine, shallot & fresh pepper reduction Sea Bass (Chile) In soy sauce with shitake mushrooms & asparagus

THE CHEF’S WHIMS

Alaskan King Crabmeat with creamy mayonnaise, capers, parsley & avocado

495 660 395

Butter-Soy Tuna

310

Rice and Seafood Stew

290

Medallions, mounted on a bed of diced potatoes Jasmine rice with blue crab, scallop, calamari, shrimp, mussels & white clams, with saffron & herb sauce

Reservations Recommended HOTEL ZONE, BLVD. KUKULCAN KM. 14.1 TEL. 885-2827, 885-2829 - 31 OPEN daily 1pm - 1am www.puertomaderorestaurantes.com Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Igniting passion among patrons, it’s no wonder locals and tourists both flock here. The water-side building is a tribute to the restored Puerto Madero of Buenos Aires, Argentina, and perfectly balances the use of dark woods, brick & glass. The charcoal grill enhances the unique flavor of Prime meats and a variety of seafood. Classy ambience with a yacht club atmosphere. Super service & lovely views from the deck make for a fine dining experience.

11


ITALIAN

Antipasti

Shrimp Cocktail: With cocktail sauce, onion, avocado & cilantro

125

Fish Tacos: Lightly breaded

120

Eggplant a la Parmigiana: Baked with mozzarella

115

Sauteed Cepes Mushrooms

115

Mozzarella: Breaded & fried, over fresh tomato sauce

105

Sauteed Shrimp: With garlic, Marsala wine, fine herbs & mushrooms

135

Fresh mussels capresse style: Steam with withe wine and a touch of pepperocino

135

Pizza

155

Margherita: The traditional

Leonardo da Vinci: Fresh arugula 165 and marinated grape tomatoes

Insalate

Francesca: Watercress, marinated bell 110 peppers, goat cheese & mushrooms Caprese: Tomatoes & fresh mozzarella with arugula

110

Spinach: Crispy bacon, gorgonzola 110 cheese, pine nuts, honey mustard dressing Mixed Greens of the Market: Array 105 of lettuce, bell peppers, tomatoes, mushrooms & green peas. Your choice of house vinaigrette, ranch or honey mustard

Tutta Pasta

App/Entree

Ravioli: Ricotta cheese & 120/190 spinach in a fresh tomato sauce Pennette Primavera: Short pasta with sautéed vegetables & tomato

120/190

Linguine al Vongole: Clams in white wine & fine herb sauce

145/235 160/260

Hawaiian: Ham and pineapple

165

California: Sundried tomatoes, artichoke & smoked salmon

170

Fettuccini Alfredo: With shrimp

Gamberetti: Shrimp, red onion, mozzarella & pesto sauce

175

160/260

Calzone: Shrimp, mushrooms, spinach, grape tomatoes & onion

175

Shrimp Scampi Napoletana: Over capellini in fine herbs & tomato sauce Lasagna: A la bolognesa, the traditional ground beef & fresh tomato sauce

140/220

Canelloni: Ricotta cheese, with chicken & vegetables

130/210

Spaghetti: Meatballs & marinara sauce

140/220

Rigattoni “Viva Mexico”: Short pasta with chorizo, mushrooms & jalapeño chili

120/190

Viva Mexico: Chorizo, mushrooms 165 & chili jalapeños

Zuppe

Minestrone a la Piemontesa: Traditional vegetable soup

95

Lobster Bisque

115

Zuppa del Pescatore: Seafood soup 140 ­Reservations Accepted

Gnocchi a la Piedmontes: Potato Dumplings with your choice of sauce

120/190

Pesce E Frutti Di Mare

Fillet of Fish: Your choice of sauce 230 Boquinete (Caribbean snapper) 250 Salmon 260 Grouper Whole Fish: Fried or baked

230

Seared Tuna Steak: Encrusted with 250 sesame seed, over Dijon mustard sauce Boquinete “Dolce Vita”: Baked in puff pastry, served with lobster sauce

280

Shrimp: Grilled or with garlic

290

Coconut shrimp

290

Caribbean Lobster Tail: Broiled M/P and served with drawn butter

Carni

Chicken Breast: Mushroom sauce, 220 saltimbocca or parmigiana Veal Scaloppini: Choice of Marsala 250 wine sauce, lemon picatta or parmigiana 350 Tagliata de Manzo: Grilled beef, served with rosemary, sea salt and virgin olive oil 350 Filet Mignon: With black pepper sauce 340 New York Steak: Porcini mushroom & fine herb sauce 230 BBQ Pork Ribs 230 Pork Ossobuco: Ala Milanese

HOTEL ZONE, BLVD. KUKULCAN KM.15 TEL. 885-0150 885-0161 OPEN DAILY NOON - MIDNIGHT­­­­

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Tim Savio and Juan Jose Casal, owners of the long time favorite La Dolce Vita - present the new Savio’s. The original restaurant was a Cancun favorite for many years until Hurricane Wilma forced it’s closing in 2005. The new Savio’s has a beautiful lagoon-side setting & plenty of indoor/outdoor seating options. The owners’ hands-on approach is sure to provide great service, relaxing atmosphere and (as always) delicious food. Very similar to La Dolce Vita - just a touch more casual.

12


AMERICAN

HOTEL ZONE, blvd KUKULCAN KM. 14.2 TEL. 840-6550 840-6582 OPEN Daily 1PM - 1AM www.harrys.com.mx Major Credit Cards Accepted

Dos Gringo’s Comments:

Reservations Recommended

menu shown is a sampling

Their huge menu is sure to satisfy all steak and seafood lovers alike. Refined in its culinary approach, Harry’s is the only restaurant serving dry-aged (in house) prime steaks and premium seafood from all over the world. Lovely architecture. Features include indoor waterfalls (one even in the ladies room!) outdoor and indoor bars, beautiful decks, dancing fountains in the lagoon, wine cellar, raw bar and mucho mas. Put Harry’s on your ‘must do’ list.

13


ITALIAN

ANTIPASTI

Bruschetta

Lasagna al Forno

freddi, caldi, insalati y zuppe

Grilled slices of peasant bread topped with fresh chopped tomatoes and Parmesan.

Fonduta Svizzero

Swiss style cheese fondue for two.

Meat lasagna with Bolognese sauce, cream & Parmesan crusted. 205 95 260

Carpaccio di Manzo

Thinly sliced raw beef in white truffle essence, pink pepper, lemon, shaved celery & crunchy Parmesan.

160

Frito Misto

Breaded & fried seafood with spicy arrabiata sauce.

345 155

Polpettina di Granchio

Homemade crab cakes over a delicate chipotle and orange infused cream sauce.

145 145

Involtini di Mozzarella al Prosciutto

Pan seared fresh mozzarella wrapped in Prosciutto over bed of arugula salad and cherry tomatoes.

Oven baked tomatoes and basil cream with Parmesan croutons & a hint of sour cream.

Bisque di Aragosta

Delicate and smooth lobster cream with fresh chives.

Traditional, “al dente” parilla with goat cheese & fresh arugula. 205 Saffron infused white wine risotto with sauteed shrimp.

Margarita or three cheese (mozzarella, gorgonzola & Parmesan). 160

Pizza Gamberi e Aglio Piccante Pizza Vongole

Crispy pizza with fresh clams, garlic and parsley.

260

Boquinete (local snapper) in fresh tomato, fava beans, garlic, white wine & clam sauce.

115

Imported U.S. “Provimi” Quality! Breaded & au gratin with tomato sauce, mozzarella, Parmesan & basil pasta.

145

Chicken scaloppini in limoncello sauce with green pasta.

175

Spaghetti Bolognesa

Classic bolognesa style spaghetti in slow cooked pomodoro & red wine meat sauce.

185

Fettuccini ai Gamberi

Fresh shrimp with fettuccine in grappa with mushroom, asparagus & prociutto.

Russian Menu Available

245

265 245

Ternera “Parmigiana” 13.5oz Scaloppini al Limoncello

Marinated Flank Steak 14 oz Rib Eye Steak 14 oz Filet Mignon, center cut 10.5 oz Grilled Veal Chop (Imported US Provimi!) 13.5 oz

CONTORNI

Sauteed asparagus Baked potato with sour cream Truffel whipped potato puree

Reservations Recommended

Dos Gringo’s Comments:

menu shown is a sampling

Emphasizing Northern Italian/Swiss recipes with excellent presentation. This restaurant exudes glamour. Wildly creative and bigger than life, the atrium-style dining area is overseen by a huge reproduction of the Mona Lisa. Three story statues of angels compliment a romantic Italian atmosphere. A sidewalk terrace, outdoor balcony & multi-level seating; perfect for any occasion. Want intimate? Ask for the “lover’s” balcony. Martini Bar with 180 different cocktails!

14

255

Pesce di Boquinete al Guazzetto

HOTEL ZONE, LA ISLA SHOPPING VILLAGE, BLVD. KUKULCAN KM. 12 TEL. 883-2222, OPEN DAILY NOON - MIDNIGHT www.lamadonna.com.mx Major Credit Cards Accepted

185

Torno alla Putanesca

CHARCOAL GRILLED

Fresh tomato sauce and chili peppers…..caliente!!!

195

SECONDI

di carne e pesce Salmone al Balsamico di Modena

Grilled sushi grade tuna steak over putanesca sauce & thyme roasted potatoes.

PRIMI

Pasta, risotti e pizza gourmet Penne Arrabiata

230

Pizza Margarita o tre Formaggi

140

Zuppa di Tomate al Forno

205

Risotto di Arugula con Formaggio de Capra

Balsamic glazed fresh salmon over porcini risotto.

Insalata Classica “Cesar….”

A La Madonna classic, prepared at your table. Sprinkled with Parmesan & served with focaccia croutons, for 2.

Homemade raviolis stuffed with pesto ricotta over a rich pomodoro sauce.

155

Insalata di Spinaci

Tender leaves of spinach with mushrooms, pancetta, nuts, & dried tomatoes, dressing of nut oil & balsamic vinegar.

Ravioli Fatto a Mano

Shrimp, crispy bacon, pomodoro, chili flakes and capers.

“Slider” di Manzo

Two 100% beef fillet sliders with arugula, tomato marmalade and Parmesan.

Handmade potato gnocchi’s with pesto or tossed in tomato sauce. 205

Risotto al Zaferano y Gamberini

Antipasti di Mare

Seafood, shrimp, mussels, sea scallops, calamari, marinated salmon carpaccio. A burst of flavors for two!

Gnocchi di Patate

495 210 285 390 445 465 120 65 95


ARGENTINEAN

APPETIZERS

Spinach Roll 145 Ham, bell pepper & olives rolled in baked spinach. Served with potatoes in a parsley mayonnaise. Hearts of Palm 135 Dressed with our golf sauce, vinaigrette or mayonnaise. Tuna Carpaccio 180 Yellow Fin Tuna, capers, onion & chopped egg with olive oil, lemon, salt & pepper. Argentine Turnovers (5 selections) each 48 Veal Sweetbreads 135 Cooked in milk & spices, then grilled over a charcoal fire.

SOUPS & SALADS

Beef Boullion Extracted from the juiciest cuts of beef, with olive oil, sherry & the house secret seasoning. Beef Boullion Cambalache Deliciously enriched with shrimp. Cambalache Salad Lettuce hearts, spinach, watercress, hearts of palm, mushrooms, alfalfa & bean sprouts, bacon & pecans. Roquefort Whole, selected lettuce leaves, bathed in a creamy ­­­Roquefort dressing. Waldorf Apple, celery, chopped pecans & our light dressing.

BREADED STEAKS

105 125 135 115 115

Tender and Golden Brown, Served with French Fries. Tenderloin: Breaded with parsley & Parmesan cheese. 250 Neapolitan Chicken: Bathed in Neapolitan sauce, 250 covered with ham and melted cheese.

SPECIAL SIDE ORDERS

Souffle Potatoes Baked Potato French Fried Potatoes

105 80 80

Mashed Potato Creamed Spinach Grilled Vegetables

FROM OUR CHARCOAL GRILL STEAKS

Top Sirloin 14oz Short Ribs 20oz Rib Eye 14oz Tender Skirt Steak 14oz Tenderloin Steak 14oz Tenderloin Brochette 28oz Sauced Tenderloins 14oz Sherry, Peppercorn, Mustard or Lemon.

FISH

Charcoal-grilled Salmon 10oz Pink salmon in a lemon butter sauce. Yellow Fin Tuna Steak 10oz Thick cut, served with vegetables.

CHICKEN

Chicken Cambalache With our delicious reduction of lemon, butter and a touch of whisky. Served with lettuce and tomato.

FROM OUR WOOD-FIRED GRILL

Short Ribs Cambalache 28oz Suckling Pig Boneless, Au Naturel or with Chimichurri sauce. Lamb The finest; juicy and tender, salt-marinated.

295 265 365 320 380 380 380

270 270

255

380 330 330

PASTA

Spaghetti Cambalache 135 In a butter sauce with fresh mushrooms, bacon & parsley. Fettuccine Bolognese 135 With a seasoned tomato and meat sauce. 80 Mixed Cannelloni 150 85 Filled with meat and vegetables, half smothered 95 with tomato sauce and half with ­­­Béchamel sauce.

HOTEL ZONE, BLVD. KUKULCAN, KM. 9.1 Plaza forum Reservations Recommended TEL. 883-0902 883-0897 OPEN DAILY 1PM - 1AM www.cambalacherestaurantes.com Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Cambalache - the Big Steak House - sure lives up to it’s name in a Big way! A warm welcoming atmosphere, attentive service and cozy seating make you feel right at home. The large menu includes authentic family recipes. The charcoal grill and “asador” (vertical spit over hot coals) provide special Argentine flavor. Salads & side orders are large enough to share. Extensive wine list, fabulous desserts! A separate bar & dining area overlooks the plaza. ­­

15


INDIAN

Vegetarian

Less Spicy

Spicy

STARTERS Samosa Chaat Punjabi vegetarian samosas, mint & tamarind chutney Bhuna Samosa Minced lamb samosas with mint chutney Tandoori Chicken Salad Roasted spicy chicken, onion, tomato, green pepper and indian dressing FROM THE TANDOOR Mahi Jhinga Gulnar (Elefanta’s Favorite) Saffron marinated lobster stuffed with cheese, baked in the tandoor Tandoori Nababi Jhinga (Elefanta’s Favorite) Lobster marinated in spices & yoghurt, baked in the tandoor Dum Ke Jhinge Saffron marinated shrimp stuffed with cheese, baked in the tandoor Malai Tikka Delicious chicken pieces with cheese & cream Tandoori Gosht Ki Chap Rack of lamb from the tandoori Rubaini Jhinge Shrimps marinated in cinnamon & spices Tandoori Murgh Tikka Delicious pieces of chicken marinated in spices and yoghurt, from the tandoor Vegetarian Platter Selection of paneer tikka, vegetable kebabs & tandoori vegetables Chicken Banjara Stuffed with cheese, dry fruits, spinach and mint Murgh Begam Bahar Cashew nut, cheese and saffron marinated luckhnawi style and baked in the tandoor Lamb Boti Kebab Delicious boneless lamb marinated with yogurt and indian spices Reservations Accepted

90 155 100

490

490 275

195 510 275 195

180

210 225

340

CURRIES NON- VEGETARIAN Murg Tikka Masala Chicken tikka masala Gosht Korma Creamy lamb curry with cashews Shikandhari Raan Delicious spicy roasted lamb leg Murgh Nizami Stuffed chicken breast with almonds & pistachio served in onion & tomato gravy Murgh Makhani Buttered chicken in a creamy spiced tomato sauce Kerla Jhinge Spicy shrimp curry with coconut Murgh Vindaloo Goan spicy chicken & potato curry VEGETARIAN Paneer Makhani Paneer cheese in almond & cashew sauce Dum Aloo Vanarsi Steamed potato cooked in tomato & cashew nut gravy Mutter Paneer Paneer cheese & green peas in onion & tomato gravy Dal Makhani Our special 24-hour slow cooked black lentils BREAD / RICE Tandoori Keema Naan Traditional bread baked on the hot wall of our tandoor oven, stuffed with cheese, onion or potato Onion Kulcha Stuffed naan with onion, chili & cilantro Vegetable Briyani Mughali style vegetarian basmati rice Lamb Briyani Dum Fuk Basmati rice with whole spices and lamb

210 285 355 210

200 250 185

190 140 190 190

45

45 110 220

Hotel Zone, La Isla shopping village, Blvd. Kukulcan Km. 12.5 Tel. 176-8070 Open DAILY 6PM - 1AM www.elefanta.com.mx

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

This “OMG” setting is perfectly tropical with lush plants, beautiful woodwork, hut style roofs and colorful lighting blended to form a charming, mystical atmosphere. Choose lagoon-side tables or creatively designed multilevel seating areas - all cozy, comfortable and romantic. Enjoy exotic dishes prepared in Tandoor ovens by authentic chefs from India. The trendy bar / lounge sections are equally cool & come alive after 10pm with DJ on Thur., Fri. & Saturday.

16


THAI

Starters

Kratong Thong Golden cups filled with a tasty shrimp & vegetable filling Manora Chef style deep fried, marinated shrimp in rice paper with a dipping sauce Satay Nuea Rue Gai Thai style beef or chicken satay, roasted peanut sauce & spicy pickled cucumbers Pohpia Thod Crispy fried spring rolls filled with glass noodles, minced chicken & vegetables, sweet & sour chili sauce Pik Kai Thod Boneless chicken wing deep-fried with a Thai BBQ sauce

Salads

Yum Nuea Grilled beef salad, vegetables, fresh lime, & chili dressing Yum Woon Sen Thai glass noodle salad with minced chicken & shrimp Somtam Goong – Sod Spicy green papaya salad with fresh shrimp & roasted peanuts Mach Cha Talay Savory Thai fresh tuna salad

Soups

Tom Yam Goong Sour & spicy shrimp soup with lemon grass & straw mushrooms Tom Kha Gai Chicken & coconut soup with citronella Arawan Clear broth with marinated minced chicken stuffing in cucumber

Curries

Kaeng Ka-Ri Goong The best shrimp in creamy yellow curry, onions & fried shallot Pha Naeng Nuea A delicious dish of sliced beef tenderloin in an aromatic peanut Pha-naeng curry Gaeng Kiew Wan Gai The all time favorite green curry chicken Kaeng Phet Pet Yang Roasted duck breast in coconut red curry with grapes & pineapple Reservations Recommended

115 120

115

115

125

135 125 125 145

135 130 120

315 310

285 325

Noodles, Rice and Veggies

Pad Thai Fried rice noodles with shrimp, peanuts & bean sprouts Kao Phad Gai, Goong o Ruam Fried jasmine rice, minced carrot & spring onion with: Chicken 195 Shrimp 210 Mixed 230 Phad Phak Ruam Mid Stir-fried vegetables with garlic & soy sauce

255

185

Meat, Seafood and Chicken Nuea Phad Nam Man Hoy Stir-fried beef, spring onions & straw mushrooms in oyster sauce Goong Phad Nor Mai Thai Stir-fried spicy shrimp with bamboo shoots & basil leaves Sarika Sautéed sliced chicken breast with vegetables in light soya sauce Pet Sam Ros Deep-fried duck breast in pastry roll, three flavored sauce Thai Lamb Thai style grilled lamb chops served with yellow rice & cold chili mint sauce Kai Phat Met Stir-fried chicken with cashew nut & sweet chili paste Phad Priew Wan Pla Rue Gai Sweet & sour deep fried fish or chicken with vegetables & pineapple Mungkorn Thai Grilled Caribbean lobster with tamarind sauce & spring onion chives (seasonal, ask your waiter) Pla De Phuket (Thai Favorite) Deep-ried crunchy fish fillet flavored with ginger & garlic in tamarind chili sauce Kai Phad Phrik Extremely spicy stir-fried chicken breast with bell peppers & onions Undamun Steamed fish fillet flavored with lemongrass, fresh lime juice & crushed chili Song Quaw Very Thai, stir-fried beef & shrimp with exotic spices & herbs Bangkok A typical dish from Bangkok of mixed shrimp & sliced chicken in a medium spicy gentle sauce

315 320 230

335 510

290 275

495

275

275

255

340 330

Hotel Zone, La Isla shopping village, Blvd. Kukulcan Km. 12.5 Tel. 176-8070 Open DAILY 6PM - 1AM www.thai.com.mx

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Experiencing Thai is like entering a Paradise of exotic colors and romantic tropical splendor. Lush foliage lined pathways lead to private elevated huts, each with cushioned seating and candlelit tables. Equally enchanting are the individual huts built out over the lagoon - ideal for watching magical sunsets. Bar and lounge huts encircle Buddha by the dolphin aquarium. Classic dishes from real Thai chefs in a unique setting. DJ Thurs - Sat 10-2.

17


CARIBBEAN

Appetizers

Seafood Ceviche 135 The classic mixed seafood cocktail Shrimp Cocktail 130 Caribbean shrimp in horseradish sauce Soft Shell Crabs 200 Deep fried, served with avocado & tortilla Tapa al Ajillo 130 Seafood with garlic, Spanish style

Soups

Cream of Habichuela 94 Our famous stringbean & vegetable soup Lobster Bisque 113 Exquisite cream of lobster Seafood Soup 109 Vegetables & seafood with Pernod

Salads

House Salad 103 Lettuce, carrot, squash & jicama in house dressing Caesar Salad (for 2) 216 Emperor of salads, prepared at your table

Fish & Seafood

Fish Fillet 230 The day’s catch, de-boned & prepared to your taste: Grilled in garlic, breaded, with capers, lime or longchamps Whole Fish Boquinete 302 High quality Caribbean fish Shrimp Steak 308 Medallions with black mushroom sauce Grilled Shrimp with Garlic Butter 308 Coconut Shrimp Fried 308

Carribbean Lobster Tail

Jumbo size, grilled 10oz 521 Bestial, up to 16oz, per ounce 60 Lobster Thermidor 500 In the majestic Newburg sauce Surf and Turf 506 Lobster tail with grilled heart of beef Seafood Parade, grilled 484 Fish fillet, jumbo shrimp & lobster tail

Poultry & Pasta

Roasted Domestic Duck 250 Cooked in pear sauce, flamed with kirsch Chicken Breast Verónica 225 Stuffed with banana & prosciutto in a sweet Hawaiian Sauce Fettuccini with Zucchini 192 Sauteed zucchini & onion with Parmesan & a touch of anchovies

Steaks

Choice cuts of export grade beef, served with vegetables & baked potato or rice Petite Chateaubriand 339 Rib-Eye 15 oz 377 T-Bone 15 oz 339 New York 15 oz 364 Heart of beef fillet in morel sauce 350

Mexican Specialties

Guacamole with Tortillas 81 Crema Condé 106 Cream of black bean soup Crêpes of Huitlacoche 122 Fish Fillet Veracruz Style 235 Traditional Veracruz sauce with tomato, chile güero, olives & capers

Ranch Style Steak 205 With refried beans & guacamole Relleno Negro 208 Traditional sauce of the Mayan kitchen Beef Tips Mexican Style 231 Our Grandmother’s recipe Tampiqueña Beef Fillet 278 Grilled, with traditional guacamole, refried beans, chicken enchilada, sliced onions & chile poblano strips, not hot Chicken Pibil 214 Seasoned chicken cooked in banana leaf Chicken in Mole 214 In the traditional finely ground dark Puebla sauce

Our New Creations

Tuna & Scallop Sashimi 166 Thinly cut with the traditional garnish Asparagus Salad 112 Steamed & marinated in a light vinagrette, served with goat cheese & Parmesan Italian Green Salad 80 Original homemade dressing Seafood Empanxonostle 307 Fish fillet, shrimp & sea scallops, wrapped in foil with fine herbs & vegetables Tuna Steak in a Mixed Sesame Crust 290 With asparagus and Portobello mushroom Penne with Sea Scallops & Vodka 224 Pasta in vodka & tomato sauce Sea Scallops & Herbs 238 A pleasingly delicate treat Lobster in Coffee Sauce 500 Lobster chunks sautéed in coffee liquor

Reservations Recommended

hotel zone, BLVD. KUKULCAN KM. 12.6 Tel. 840-6240 840-6280 Open DAILy NOON to MIDNIGHT www.lahabichuela.com

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

This incredible creation by the Pezzotti family is not just an exquisite restaurant, like the original, it’s also a tribute to Mayan culture. Jaw dropping artwork & authentic reproductions abound. Selecting a table can be challenging as there are so many terrific options. The split-level interior with 25’ floor to ceiling windows provides a panoramic view of the lagoon and gardens. Perfect for romantic dining - stunning at sunset - lighted columns, palm trees, waterway, etc. Bring the camera!

18


SEAFOOD

•APPETIZERS•

•SOUPS•

SHRIMP “AGUACHILE” Marinated in Aguachile Sauce & Avocado 155 CRAB CAKE · Radish Tartar Sauce 180 LOBSTER CAKE · Habanero Pepper 195

FRENCH ONION 110 CLAM CHOWDER · New England Style 155 CARIBBEAN LOBSTER BISQUE · Fred’s Style 195

•LOS PETITS•

CAESAR · Parmesan Cheese & Homemade Croutons 125 ORGANIC · Spinach, Roasted Bell Peppers, Almonds, Buffalo Mozzarella Cheese & Hibiscus Dressing 140 FRED’S · Mixed Lettuce, Goat Cheese, Pistachios, Cranberry, Walnuts, Mango/Lychee Dressing and Curry 145

Tacos (4) Homemade Tortilla, White Cabbage, Red Onion & Coriander SHRIMP · Chipotle Pepper Cream 145 BLACKENED FISH 145 LOBSTER TEMPURA STYLE 195 Fresh Corn Tostadas (3) SHRIMP CEVICHE · Tomato, Red Onion, Lime Juice, Orange Juice & Garlic Mayo 145 TUNA · Chipotle Pepper Mayo, Caramelized Onions in White Wine & Avocado 145 FISH CEVICHE · Garlic Mayo, Red Onion & Avocado 145

• C A R PA C C I O S •

SALMON · Crispy Garlic, Habanero Pepper Oil, Ponzu Sauce & Sesame Seeds with Wasabi 160 TUNA · Habanero Pepper Oil, Panzu Sauce, Radish Tartar & Sesame Seeds 175

•OYSTERS (6)•

FRED’S OYSTERS · Butter Soy Sauce, Lime & Ginger 185 ROCK OYSTERS · Cajun Spices, Lime & Blue Cheese 195

•CEVICHES•

Marinated in Lime Juice, Tomato, Onion, Avocado, Chili Pepper, Cucumber & Coriander FISH 145 / SHRIMP 165 / SEA SCALLOPS 235 / OCTOPUS 165

• C O C K TA I L S •

With Fred’s Special Recipe Cocktail Sauce SHRIMP 195 / OCTOPUS 195 / MIXED 190

•SALADS•

•CHEF’S SPECIALS•

FINE HERBS CHICKEN · Provencal Style 225 CRAB LASAGNA · Crab Meat, White Wine & Fennel Sauce 240 RED SNAPPER WITH REMOULADE SAUCE · Mustard, Lime & Hot Sauce 260 BREADED SHRIMP · Radish Tartar 280 BBQ SHRIMP · Wrapped with Bacon Stuffed with Manchego Cheese & BBQ Sauce 280 KUROBUTA PORK CHOP · Caramelized Apples 250 DILL SALMON FILLET · Creamy Dill Sauce 295

•FROM THE SEAFOOD MARKET TO THE GRILL• FISH FILLET · The Catch of the Day 260 SEA SCALLOPS 25O TUNA FILLET 290 SALMON 270 SHRIMP 295 CARIBBEAN LOBSTER TAIL 530

•SURF & TURF•

BLACK ANGUS FILLET & SHRIMP 490 BLACK ANGUS FILLET & CARIBBEAN LOBSTER TAIL 550

• G R I L L E D S E A F O O D P L AT T E R •

•SEAFOOD MARKET•

LOBSTER KING CRAB, SHRIMP, SEA SCALLOPS & OCTOPUS (for 2) 920

•IN THE SHELL•

All of Our Beef Cuts are USDA Choice Certified Black Angus PETIT FILLET MIGNON · 8 ounces 350 FILLET MIGNON · 10 ounces 390

SHRIMP TO PEEL · ½ lb 260 STONE CRAB · Drawn Butter 300 ALASKAN KING CRAB LEG · Grilled or Steamed 580 FRESH PACIFIC OYSTERS (6) 210 CHOCOLATE CLAMS (6) 210 Reservations Recommended

•STEAKS•

SALT-CRUST BONELESS WHOLE FISH 350 LOBSTER THERMIDOR 520

HOTEL ZONE, BLVD. KUKULCAN KM. 14.5 TEL. 840-6466 OPEN DAILY NOON - MIDNIGHT www.freds-house.com

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Like being on a luxury yacht OR a tropical island paradise! Gorgeous rich woods add to the nautical theme of each dining area – the A/C interior includes giant portholes, large wall seascapes, masts hung from the ceiling & more. Galley beams with ropes & pulleys grace the lagoon side deck. Or step into “Shangri La” and dine in your own “hut” (with ceiling fan) among lush tropical plants, soft lighting, a stream – how romantic is that! A supervised kids club for the little ones.

19


ITALIAN

Cold Appetizers

Beef carpaccio “Cenacolo”; with arugula, Portobello mushroom caps and Padano cheese flakes. Swordfish Carpaccio Octopus Carpaccio Salmon Carpaccio Tuna Fish Carpaccio

Hand

165 165 165 165 165

Made Pasta Land Pasta

Fettuccine Bolognese Don Tino’s four cheeses tortelli Lasagna Bolognese; traditional preparation “Romagna” style.

210 210 215

Vegetable Pasta

Hot Appetizers

Baby calamari “Cenacolo”; floured and broiled, served with a final touch of balsamic glaze of the house and arugula. Clams Saute; boiled in its own juice with a touch of white wine and parsley. Mixed Crostoni; with mushrooms, Italian sausage, white kidney beans and cheese au gratin.

190 190 165

Soup

Minestrone “Della nonna”; fresh vegetables of the day served with croutons and Padano cheese.

215 215 215 215

Sea Pasta

95

Salads

Fresh spinach salad with mushrooms, pine nuts and Padano cheese, dressed with extra virgin olive oil. Mixed salad; tasty lettuce, mushrooms, cherry tomato, cucumber and carrots. Spring salad; arugula with mozzarella, grape tomato and oregano. Dressed with a touch of balsamic glaze of the house. Caprese salad; mozzarella with grape tomato, fresh basil and a touch of balsamic glaze of the house.

Spaghetti wheel style; prepared at your table in our Padano wheel with tomato sauce and a touch of basil. “The classic” raviolis; stuffed with ricotta cheese, spinach and Swiss chard, in tomato sauce with peas. Little green hats; “Famous since 1988”, filled with ricotta cheese and prepared with a touch of butter and sage sauce. Spinach cannelloni; baked in tomato sauce and béchamel.

155 155 200 200

Spaghetti “alle vongole”, with fresh clams of the day in a white wine and parsley sauce. 250 Spaghetti “Guitar” style with assorted seafood. 295 Spaghetti “Guitar” style in Caribbean lobster sauce, 300 with zucchini and asparagus in white wine sauce.

Surf and Turf

Angus Beef Filet “Pepe verde”(8oz.); sautéed in brandy, cream and green peppercorn. Angus Beef Filet “Tagliata” with Parmesan cheese, sea salt and balsamic glaze of the house. Fish Filet “in Cartoccio”; wrapped fresh fish filet in fine herbs and white wine. “Guazzetto”; Fish casserole with assorted seafood in tomato sauce, perfumed with white wine.

390 390 290 340

Garnishes

Whole pieces of “Trifolati” mushrooms, prepared with white wine, parsley and garlic. Spinach and swiss chard au Parmesan. Baked baby potatoes with rosemary. Reservations Accepted

hotel Zone, kukulCan plaZa, blVd. kukulCan kM. 13 tel. 885-3603 open dailY 1pM - 11pM www.cenacolo.com.mx

Major Credit Cards aCCepted

Dos Gringo’s Comments:

Menu shown is a saMpling

Cenacolo’s owner is passionate about authenticity. This is an Italian’s Italian restaurant from imported wines to the traditional breads and pastas made before your eyes in their open kitchen. Casually elegant, cozy and comfortable with soft lighting and friendly service. Their large wine cellar is the perfect place to enjoy wine & food tasting, plus experience a cultural journey thru Italy. Enjoy the live romantic piano music from 2:00-5:00PM and 6:30-9:30PM.

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75 75 75


AMERICAN

VEGETABLES

APPETIZERS

Barbecued Shrimp

198

Sautéed New Orleans style in reduced white wine, butter, garlic and spices. Veal Osso Buco Ravioli 185 Saffron infused pasta filled with veal osso buco and fresh mozarella cheese. Served with sautéed spinach and white demi glace. Seared Ahí Tuna 175 Blackened and complemented by a spirited sauce with Dijon mustard and beer. Shrimp Cocktail 230 Plump Gulf Shrimp dressed with your choice of our classic Creole Remoulade sauce or our spicy New Orleans Home-style cocktail sauce. Mushrooms stuffed with crab meat 170 Onion Soup Au Gratin 125

SALADS

Lettuce Wedge Caesar Ruth’s Chopped Salad

Julienne Iceberg lettuce with mixed vegetables, green olives, bacon, croutons, onions, crumbled bleu cheese and lemon-basil dressing.

POTATOES

Ruth’s Chris Special, Baked

With butter, sour cream, bacon and chives. Lyonnaise, sautéed with onions. Au Gratin, served in a cream sauce, topped with melted sharp cheddar. Mashed, with a hint of roasted garlic. Sweet Potato Casserole, with pecan crust.

120 120 120

Sautéed Mushrooms Creamed Spinach Fresh Asparagus with Hollandaise Sauce.

125 115 148

ENTREES FILET

525

PETITE FILET

485

Most tender cut of corn-fed Midwestern beef. A smaller but equally tender filet. RIBEYE Well-marbled for peak flavor, deliciously juicy. NEW YORK STRIP The favorite of many steak Connoisseurs. COWBOY RIBEYE With all the qualities of the famous Ribeye, this bone-in version adds even more flavor. PORTERHOUSE Nothing better to share than this huge example of USDA Prime for two. LAMB CHOPS Hand cut extra thick. Extremely tender, thanks to the natural marbling. VEAL CHOP Tender light milk-fed veal, perfectly broiled to release all delicate flavor.

565 595 880 1290

STUFFED CHICKEN BREAST 114 114 114 114 114

Oven roasted double chicken breast stuffed with garlic herb cheese.

FRESH LOBSTER TAIL SALMON FILET

Fresh hand cut broiled or with Cajun spices. BLACKENED TUNA Fresh tuna pan-fried in hot spices with the Famous New Orleans style.

550 520 335

60 per oz. 385 385

PRIME RIB WEDNESDAYS 554 · 3 COURSE SEASONAL DINNERS 1-6pm 595

HOTEL ZONE, KUKULCAN PLAZA, BLVD. KUKULCAN KM. 13 Live Jazz Tuesday - Sunday TEL. 885-0500 OPEN DAILY 1:00 - 11:30PM www.ruthschris.com.mx Major Credit Cards Accepted

Dos Gringo’s Comments:

Reservations Recommended

menu shown is a sampling

I­f you are looking for fabulous, mouth watering steaks, served sizzling hot, you won’t be disappointed here. This Ruth’s Chris is as good or better than you could get back home! The a la carte selections of salads, vegetables and potatoes are large; you may want to choose several and share them. Save room for desserts — they are simply divine. Sure to satisfy the most discriminating tastes! Happy hour 2-5PM daily. Smokers will enjoy the new terrace area.

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SEAFOOD

Starters CAMARONILLAS

110

FLOUR TORTILLAS FILLED WITH SHRIMP, MELTED CHEESE & A SPICY DRESSING

160

With a Mediterranean touch

Scallop Kisin Style (warm)

SCALLOP CEVICHE 145

Marinated with fine herbs, shrimp sauce on bed of spinach

185

House style marinated - delightful!

Creamy bean Soup White cheese, tortilla sticks & fresh coriander

Rainbow Salad Cucumber, carrot, jicama, beetroot with jamaica dressing

CONCH CARPACCIO

85

85

Clam Chowder

105

Chadornnay style, served with crispy croutons

Right on Course

NICHUPTE FILLET SEA BASS (local) ON A BED OF CHAYA HERBS & BABY POTATOES

205

Popeye’s fillet

265

beef tenderloin, baby lobster with zucchini, carrots & yellow rice

245

grilled to your choice, accompanied with yellow rice & vegetables

Surf & Turf

Lobster delight

covered with a creamy, slightly hot sauce, on a bed of rice & vegetables

Salmon Fillet

grilled shrimp wrapped with bacon, pasta & vegetables

Fettuccini lobster pasta covered with warm aurora cream sauce and lobster

170

with saffron rice, julienne carrots, topped with mushroom sauce

Rib Eye Angus 12oz 265

205

with saffron rice & steamed vegetables

Mahi Mahi Fillet 263

465

(price according to size)

Hog fish fillet 225

With mestiza sauce & Asparagus

Shrimp fillet

295

breaded with coconut, with mango sauce

steamed grouper, topped with shrimp, spinach, ham, bacon, cheese & cream

Shrimp in Tabasco sauce

Coconut shrimp

295

Grilled, with pearl onions & Serrano Chili

Fajitas Vegetarian 145 / Chicken 155 / Beef 175 / Shrimp 180

Reservations Accepted

HOTEL ZONE, BLVD. KUKULCAN KM. 19.5 TEL. 885-3126 kitchen OPEN DAILY NOON - 11:00PM www.jcapitan.com

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Located on the southern part of the island, JC Capitan is a pleasant escape from the commercialism of Cancun. Situated in a virtually undeveloped part of the lagoon, providing a secluded setting for a delicious lunch or dinner. The palapa-topped building is on the water and the pier has private tables with special occasion packages by reservation. Open air, beautiful sunsets and candlelights after dark - it’s just so tropical and romantic!

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FRENCH

La Palapa Belga Starters

Soup of the day French style onion soup House pate Mushrooms au gratin, with blue cheese Escargots de bourgogne Tuna & sea scallop carpaccio Steak tartare Asparagus with smoked salmon and hollandaise sauce Spaghetti with shrimp, al Arabiata Penne al pesto with dried tomato, wild mushrooms & bacon Green salad with asparagus smoked salmon and walnuts Grilled vegetable salad Greek style salad, with feta cheese

Main Courses

68 Grilled fish filet of the day; 85 with fine herbs 125 with capers and butter sauce Sautéed shrimp with 95 wild mushrooms and 95 guajillo pepper sauce 125 Grilled salmon filet 185 with hollandaise sauce Beef tenderloin, 175 black pepper sauce Grilled New York steak, 185 with fine herbs Pork tenderloin medallions, 145 Dijon mustard sauce Chicken breast, filled 135 with spinach and mozzarella 95 Roasted quail, grape sauce Roasted rack of lamb, 125 rosemary sauce

165 175

245 235 265 315 175 175 175 395

Specialties

The chef has a daily selection of specialties that vary seasonally, according to freshness and availability in the market. Some examples of these are; Mussel chowder, with saffron • Pot of mussels mariniere • Beef tenderloin, 3 peppercorn sauce Duck breast, black cherry sauce • Duck leg confit • Flemish style seafood waterzooi Warm salad country style • Oysters Rockefeller

hotel zone, calle quetzal no. 13, Imperial laguna Hotel Tel. 883-5454 Open mon - sat 3PM - Midnight www.lapalapabelga.com Major Credit Cardsaccepted. Accepted visa and mastercard

Dos Gringo’s Comments:

menu shown is a sampling

A best kept secret for years, definitely a treasure worth finding! Outside the boutique hotel Imperial Laguna, follow the garden pathway, over a bridge, down to the edge of Laguna Bojorquez. Wonderful view looking across the water toward the Hotel Zone. Owner/Chef Olivier presents traditional French and Belgian specialties always fresh; his Pot of Mussels Mariniere is a classic. You’ll be glad you discovered this gem - wonderfully tranquil, cozy and exceptional value.

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Cancun Menus Magazine