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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
SALAD FROM THE GARDEN
Local Tomato Marinated in Tomatillo Jam, Creamy Local Pumpkin, Holy Leaf and Mexican Buffalo Cheese
MI TIERRA SALAD
Tubers Baked with Fine Herbs, Pink Lentil Salad, Burnt Valladolid Creole Avocado, Veracruz Pinneaple Vinegar, Quelites Salad
KALE SALAD
Butternut Pumpkin Vinaigrette based with Banana Vinegar,, Figs Cured with Mezcal, Dried Green Apple, Crispy Bacon, Corazón de Mantequilla Cheese
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
MUSHROOMS SOUP
Mushrooms Textures, Huitlacoche Stew, Seasonal Mushroom Juice Scented with Chipotle and Epazote
BLUE CRAB
Blue Crab in Tempura with Recado Blanco Sauce, Served with Handmade Tortilla, Lentil Stew, Fresh Seasonal Salad, Red Raw Sauce
BEEF MARROW WITH ESCAMOLES
Corn Infladita, Refried Beans, Sautéed Vegetables, Smoked Marrow with Green Sauce
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
TUMBADA RICE
Creamy Rice with Seafood Juice Reduction, Suripero Shrimp and Seafood Grilled
TOTOABA
Watercress Cream with Dutch Cheese, Caramelized Cambray Onions Compote with Ancient Mustard, Xcatic Chili Mayonaisse, Sweet Potato Chips
LOBSTER
Lobster Bisque with Mezcal, Charros Beans Sauce, Guajillo Sauce, Pure & Red Rice, Clarified Butter, Flour Tortillas
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
RIB EYE HUARACHE
Smoked Rib Eye, Pasilla Chili Reduction, Grilled Vegetables with Panela Cheese, Avocado, Beans Pure and Chorizo Powder.
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
RACK LAMB WITH DARK BEER SAUCE
Pan Seared Rack Lamb, Dry Chili Sauce with Dark Beer Reduction, Mashed Potatoes Prepared with Cotija Cheese and Lemon Guacamole, Fresh Seasonal Salad
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TRES LECHES
Almond Cake, Vanilla Chantilli, Peach Textures, Blackcurrant Yogurt Ice Cream
CHOCOLATE AND COFFEE
Chocolate Coulant, Mexique with Pot Coffee, Walnut Sorbet, Orange Ice Cream
CHURROS WITH CHOCOLATE
Filled with Chocolate, Yucatan Manjar and
Dulce de Leche
CARIBBEAN CREAMY
Mango with Passion Fruit, Pineapple Compote, Orange Caviar, Mango Habanero and Mezcal Sorbet
PONCHE DE FRUTAS
Cinnamon Mousse, Prune Confit with Hibiscus Flower, Guava Coulis, Apple, Tamarind Sorbet
MARQUESITA YUCATECA
Dutch Cheese, Creamy Cheese, Dulce de Leche and
Fine Fruit Compote with Vanilla Ice Cream
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