Page loader
ramona
A contemporary interpretation of traditional Mexican cuisine served in a spectacular setting, Ramona explores Mexico's varied culinary tradition and stimulates your tastebuds with local produce and spices. The result is a modern version of authentic regional cuisine.

Please keep our "Resort Elegant" dress code in mind at all of our restaurants for dinner. Gentlemen are welcome with trousers, collared shirts and closed shoes, and ladies are welcomed in resort elegant evening wear.
Menu
Dinner
Desserts
Download
Mexican Classics
PUEBLO’S SALBUTES
Relleno Negro, Pork Pibil and Duck Carnitas
SNAIL AGUACHILE
White Snails in an Exquisite Mix of Green Tomatoes, Cucumbers, Coriander and Crunchy Cacahuazintle Corn Kernels, Scented with Lager Beer Foam
SOPES
Corn Tortilla Topped with Garlic Shrimp,
Fresh Cheese and Coriander Cream
TAMAL
Stuffed with Duck Foie Gras,
Served with Roasted Corn Foam and Fresh Fruit Chutney
TRILOGY OF CEVICHES RAMONA
Shrimp with Coconut and Mint, Lobster in Coriander Sauce and
Crispy Octopus with Mexican Sauce
From Our Garden
ARTICHOKE SALAD
Roasted Artichokes with Ashed Goat Cheese, Apricot Jam and
Tomato Confit
FRESH FROM THE GARDEN
Chef’s Salad with a Mix of Grilled Vegetables and a
Variety of Quelites
Over a Tamarind Purée and Grasshoppers Vinaigrette
ORGANIC HEIRLOOM TOMATO SALAD
Heirloom Cherry Tomato with Green Grapes, Baby Arugula and
Balsamic Vinegar Reduction
Soups
BLACK BEANS
Creamy with Serrano Ham and Black Beans
GREEN BEANS
Green Beans Infusion with Papantla Vanilla
XCATIC CHILI
Creamy accompanied with Fresh Grouper, Marinated in
Passion Fruit and Crunchy Pomegranate
From The Sea
CHILEAN SEA BASS
Sweet Potato Purée, Green Mole Emulsion and
Aromatic Herbs from the Nizuc Garden
FRESH CATCH OF THE DAY
With Plantain Mash and Delicious Lentils
MALINALCO SALMON TROUT
Plantain Fritter, Passion Fruit Rice and Pink Mole
ORANGE AND PAPANTLA VANILLA BOGAVANTE LOBSTER
Yellow Sweet Potato Purée and Orange Supreme
ROCK SHRIMP MEATBALLS
Saffron Sauce, Jasmine Rice and Fried Leek
TUNA AND CHAYA
Wrapped in a Filo Paste
Accompanied with Roasted Pumpkin Mash and a
Fine Black Recado Sauce
From The Land
GRILLED KUROBUTA PORK CHOPS
Marinated in Peanut Sauce, Fried Potatoes and Grilled Peppers
PRIME HEART OF BEEF FILET
With Spicy Hollandaise Sauce and Romeritos Purée
MOLE DE OLLA (MEXICAN STEW)
Traditional Recipe from the Garcia Family
Served with Short Ribs and its Traditional Vegetables
RACK OF LAMB
Morita Chili Marinade
Cactus Enchilada Stuffed with Squash Blossom and Requesón
ROASTED STUFFED QUAIL
Pumpkin Purée, Pink Mole and Red Fruits
TURKEY BREAST
Cooked at 170° F
Accompanied with a Black Bean Tamale and an
Exquisite Black Mole from Oaxaca
VENISON FILLET
Fava Beans Purée, Black Garlic Sauce and Red Onion Poc Chuc
Download
DULCE DE LECHE TAMAL
Filled with Nuts and Rum Macerated Raisins
And Sweet Coffee Ice Cream
CHURROS WITH CHOCOLATE
Filled with Chocolate, Yucatan Manjar and
Dulce de Leche
MANGO MOUSSE
With Creamy Chipotle Chili, Strawberry Gel Confit
and Crispy Hazelnut
CORN MUFFIN
Cream, Eggnog Sauce & Hot Chocolate
MARQUESITA YUCATECA
Dutch Cheese, Creamy Cheese, Dulce de Leche and
Fine Fruit Compote with Vanilla Ice Cream