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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
Evolutive Season Menu
Desserts
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APPETIZERS
MI TIERRA SALAD
Tubers Baked with Fine Herbs, Pink Lentil Salad, Burnt Valladolid Creole Avocado, Veracruz Pinneaple Vinegar, Quelites Salad
BAKED BETROOT
Beet Slices, Hibiscus Flower and Dark Caramel Vinaigrette, Crackling Beetroot Leaves and Homemade Almond Cheese
BOCOLES
Yellow Corn Dough with Duck Lard, Raw Green Tomatoes Sauce, Duck Confit, Pickled Red Onion with Cured Cactus Paddle Creole Coriander
ROASTED CREAM TOMATOES
Stuffed Pumpkin, Pumpkin Compote with Confit Tomato, Smoked Chiapaneco Cheese Foam, Blue Corn Tile
BLACK AGUACHILE
Lime Juice Macerated Shrimp, Black Aguachile Chiltepin, Tree Tomato, Mashed Mango and Roasted Onions
CALDO DE LA ABUELA
Fish and Seafood Broth Scented with Chipotle and Epazote, Crispy Tortilla, Guajillo Chili Puree
TEMPURA OYSTERS
Citric Mustard Tempura, Ajillo Mayonnaise, Broccoli and Rosemary Moss
ENSENADA SARDINES
Chargrilled Cooked with Plantain Leaves, Molcajete Sauce, Hoja Santa and Epazote Vinaigrette, Tlayuda with Refried Beans
MAYAN OCTOPUS
Braised Octopus, Mashed Potatoes, Recado Negro Sauce, Xnipec with Pickled Radish
MANCHAMANTEL
Skillet Foie Gras, Mole Manchamanteles, Fried Plantain, Molotes with Ramonetti Cheese, Sautéed Lemon Grasshoppers
MAIN COURSE
TUNA CARNITAS
Tuna Carnitas, Hoja Santa Green Mole, Grilled Vegetables, Purslane Salad, Habanero Powder
CATCH OF THE DAY
Black Veracruz Style, Rice Tamale with Pickled Peppers, Olives and Capers Tepanade
CHILEAN SEA BASS
Sweet Potato Purée, Green Mole Emulsion and
Aromatic Herbs from the Nizuc Garden
DOGFISH TAMALE
Dogfish Minilla Preparation, Coloradito Oaxaca Mole, Chicatana Ant
CHICKEN WITH MOLE SAUCE
Chicken with Poblano Mole Sauce and Mexican Rice
MEXICAN HAIRLESS PIG
Confit Mexican Hairless Pig, Cochinita Pibil Reduction, Xpelon Beans, Cabbage and Carrot Salad with Sour Orange Juice
BEEF BROTH
Beef Tongue Cooked at Low Temperature, Chipotle Beef Broth, Baby Corn, Creole Pumpkin, Carrots, Green Beans and Sprouts of Wormseed
BEEF CHEEK BARBECUE
Cooked in Agave Leaf, Guajillo Chili Pepper, Guacamole, Radish Onion and Coriander Salad
BEEF FILLET
Cooked in Butter of Valladolid Saussage, Mash Burnt Onion with Pork Bacon, Sweet Potato Textures, Macha Sauce with Corn and Mexican Seeds
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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