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 with Chef Eduardo Torres.

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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Dinner

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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