Fine Mexican Cuisine | Ramona Mexican Restaurant

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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.

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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

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