Mayan Beach Garden Resort
MBG RECIPES
Sample menus for breakfast and lunch

Menu del Dia/Menu of the Day

El Restaurante Jardin is open to the public. Happy hour starts at 5:00 and usually we start eating somewhere between 7-8 PM Supper Club style which is an opportunity to meet new friends. If you desire another seating time or want to eat alone - no problem. Or if you want something special for a birthday or event, please let us know so we can accommodate you. We appreciate an RSVP. Simply email info@mayanbeachgarden.com to make reservations for the evening meal.

All dinner meals include purified water and botanas, (chips, pico de gallo, bean dip or bread and butter), Soup or Salad of the day, Vegetables and Dessert. The average price of a complete 4 course meal is $13 USD/230 pesos. Fish is a little more, vegetarian a little less. If you are curious about lunch menus, we also do a menu of the day for lunch, comprised of local Yucatecan dishes and salads. Lobster and Ceviche is available in season and is not included in the meal plan but can be ordered upon request. Ask for price. Sample Breakfast and Lunch menus

Pineapple Boat

DATE

Dinner Menu of the Day / Menu del dia - Cena (Sample Breakfast and Lunch menus)
Note: Lobster available any night during Lobster Season based on availability - please inquire for price.

Tue, 26-Sep

Caribbean Coconut encrusted Fish with a mango-chipotle dipping sauce, served with herbed potatoes and veggies. Made with non-sweetened and freshly graded coconut from one of the many coconut trees at Mayan Beach Garden.

Option: Chicken encrusted with coconut or cooked plain. Vegetarian also available - cauliflower, zucchini and Mushrooms (when available) encrusted in coconut

Coconut Encrusted Fish
Wed, 27-Sep

Relleno Negro , a traditional Mayan/Yucatecan dish usually reserved for special occasions. The dish comes with barbecued Chicken marinated in a blackened mild chili salsa and pork meatballs stuffed with boiled egg (the Relleno portion). It is served with rice and vegetables. Includes Salad and Day of the Dead Bread made in the Mayan Beach Garden kitchen

OPTION: barbecued chicken (without sauce) , pure meat balls, or Negro vegetarian meatballs made from "soy sausage" and vegetable stock.

NO Picture
Thu, 28-Sep
Caribbean Calypso Fish - Local Snapper thick cut fillets grilled over flame with a coconut-lime sauce made fresh from the coconut palms here at Mayan Beach Garden. Topped with fresh grated toasted coconut and cilantro. Served with cilantro rice and veggies, Dessert and starter. (note, please let us know if you don't like Cilantro, we can make it without. )

OPTIONS: chicken marinated in lime and served the same way or vegetarian barley, black beans and fresh cheese topped with Calypso sauch

Pescado con salsa de Limon y coco
Fri, 29-Sep

Fish cooked over flame in banana leaves Mayan Ti'kin xic style with Achiote, tomatoes sweet chili Xkitic and herbs. Served with roasted potatoes, vegetables, Soup and Dessert

OPTION: Fish, Chicken or Vegetarian cooked plain or Tikin xic Style

Pescado T'kin Xic
Sat, 30-Sep

Sopa de Mariscos (CARIBBEAN ) Shrimp, fish and seafood cooked in a green coconut using the liquid from the coconut as a base, Vegetables, Jicama Salad,

OPTION: grilled chicken breast, chicken cooked in a green coconut or vegetarian/vegan.

This has to be prepared earlier in the day. Reservations are required so we don't run out of Coconuts. You may still order from the Menu, however.

Sopa de mariscos
Sun, 01-Oct

Fish Fillets wrapped in Hoja Santa (or locally "Momo") and steamed in banana leaves over flame with platanos, Chili Xcatic and grilled onions , Roasted potatoes, vegetables, salad of the day and dessert:
VARIATION: vegetarian Medley with black beans, platanos, fresh cheese, barley and veggies or Chicken served in the same manner wrapped in Hoja Santa.

NOTE: Hoja Santa is a tropical leave used to season foods especially fish and chicken. Most people eat the leaf which has a taste between mint, cinnamon and sassafras, or rootbeer.

Pescado en Hoja Santa
Mon, 02-Oct

Fish fillets of Bouquinetta sauteed in garlic butter, topped with a fresh fruit salsa of Papaya and Mango, cilantro and a touch of chili. Served with garlic herbed couscous, veggies, soup and dessert.

OPTION: Chicken or Vegetarian - Vegetable Medley topped with the fruit salsa. Any of the options can also can be served plain upon request.

Pescado con Pico de gallo de fruta
Tue, 03-Oct

Pollo Relleno con Chaya, Calabasa local y queso/ Chicken filled with chaya, a local pumpkin and cheese and topped with a poblano sauce, with salad of the day and dessert:

VARIATION: Fish served in the same manner or vegetarian omelet stuffed with cheese, chaya and calabasa (Vegan Version available upon request). Also can order chicken or fish served plain on the grill.

 

Pollo relleno con chaya, calabasa y queso
Wed, 04-Oct

Pineapple boat with your choice of shrimp or chicken: Rice seasoned wtih Achiote, pineapple, pecans, bacon bits and red bell pepper. Comes with , salad of the day and dessert. (note, please let us know if you don't like one of the ingredients, we can omit them) . Made with local pineapples grown in Limones (the pineapple town).

VARIATION: vegetarian or Chicken served in the same manner

Pineapple Boat
Thu, 05-Oct

Pollo Pebre - Unique Yucatecan dish only seved in a few locations that is a mixure of traditional Mayan and Spanish flavors made with Chicken marinated in Achiote , sour orange, capers and olives.in a smokey flavored sauce. Served with rice, hand made tortillas and veggies...

Option:: Pollo Asado (BBQ chicken Yucatecan style) or Fajitas, Vegetarian fajitas

Pollo Pebre
Fri, 06-Oct

Fish Fillets wrapped in Hoja Santa (or locally "Momo") and steamed in banana leaves over flame , Roasted potatoes, vegetables, salad of the day and dessert:
VARIATION: vegetarian Medley with black beans, Garbanzo beans and veggies or Chicken served in the same manner wrapped in Hoja Santa.

NOTE: Hoja Santa is a tropical leave used to season foods especially fish and chicken. Most guests eat the leaf which has a taste between mint, cinnamon and sassafras, or rootbeer.

Pescado en Hoja Santa
Sat, 07-Oct

Brochetas - Tender pork chunks marinated in olive oil and spices, cooked over a grill with pineapple and veggies lightly brushed with MBG BBQ sauce , Mexican Red Rice, vegetables, Salad of the day, dessert of the day. NOTE: Mexican Brochetas are similar to a shish-ka-bob.

OPTION: Chicken, shrimp or vegetarian brochettes with mushrooms (when available). The picture at the right is of shrimp and cooked over flames.

Shrimp Brochettas

Sun, 08-Oct

Caribbean Coconut encrusted Fish with a mango-chipotle dipping sauce, served with herbed potatoes and veggies. Made with non-sweetened and freshly graded coconut from one of the many coconut trees at Mayan Beach Garden.

Option: Chicken encrusted with coconut or cooked plain. Vegetarian also available - cauliflower, zucchini and Mushrooms (when available) encrusted in coconut

Coconut Encrusted Fish
Mon, 09-Oct

Sopa de Mariscos (CARIBBEAN ) Shrimp, fish and seafood cooked in a green coconut using the liquid from the coconut as a base, Vegetables, Jicama Salad,

OPTION: grilled chicken breast, chicken cooked in a green coconut or vegetarian/vegan.

This has to be prepared earlier in the day. Reservations are required so we don't run out of Coconuts. You may still order from the Menu, however.

Sopa de mariscos
Tue, 10-Oct

Yucatecan version of pulled pork marinated in Achiote, sour orange and other herbs and spices- Cochinita Pibil (YUCATECAN) with fresh made tortillas and served on banana leaf with lime-marinated purple onions, tossed green salad with goat cheese and Dessert.
OPTIONS: Soy version of Cochinita Pibil (home-made at MBG) , or Chicken Pibil

Cochinita
Wed, 11-Oct

Fish cooked over flame in banana leaves Mayan Ti'kin xic style with Achiote, tomatoes sweet chili Xkitic and herbs. Served with roasted potatoes, vegetables, Soup and Dessert

OPTION: Fish, Chicken or Vegetarian cooked plain or Tikin xic Style

Pescado T'kin Xic
Thu, 12-Oct

Relleno Negro , a traditional Mayan/Yucatecan dish usually reserved for special occasions. The dish comes with barbecued Chicken marinated in a blackened mild chili salsa and pork meatballs stuffed with boiled egg (the Relleno portion). It is served with rice and vegetables. Includes Salad and Day of the Dead Bread made in the Mayan Beach Garden kitchen

OPTION: barbecued chicken (without sauce) , pure meat balls, or Negro vegetarian meatballs made from "soy sausage" and vegetable stock.

NO Picture
Fri, 13-Oct

Fish Fillets wrapped in Hoja Santa (or locally "Momo") and steamed in banana leaves over flame , Roasted potatoes, vegetables, salad of the day and dessert:
VARIATION: vegetarian Medley with black beans, rice and veggies or Chicken served in the same manner wrapped in Hoja Santa.

NOTE: Hoja Santa is a tropical leave used to season foods especially fish and chicken. Most people eat the leaf which has a taste between mint, cinnamon and sassafras, or rootbeer.

Pescado en Hoja Santa
Sat, 14-Oct

Fish fillets of Bouquinetta sauteed in garlic butter, topped with a fresh fruit salsa of Papaya and Mango, cilantro and a touch of chili. Served with garlic herbed couscous, veggies, soup and dessert.

OPTION: Chicken or Vegetarian - Vegetable Medley topped with the fruit salsa. also can be served plain chicken or fish upon request.

Pescado con Pico de gallo de fruta
Sun, 15-Oct

Taco Night , Served with Ceviche, hand made tortillas, roasted veggies and various toppings for tacos

OPTION: Fish, Chicken, Vegetarian or Pork tacos (Beef if available). Guacamole served for Vegetarians/Vegans instead of Ceviche.

Meal ends with Dessert.

Tacos and Ceviche
Mon, 16-Oct

Pollo Relleno con Chaya, Calabasa local y queso/ Chicken filled with chaya, a local pumpkin and cheese and topped with a poblano sauce, with salad of the day and dessert:

VARIATION: Fish served in the same manner or vegetarian omelet stuffed with cheese, chaya and calabasa (Vegan Version available upon request). Also can order chicken or fish served plain on the grill.

 

Pollo relleno con chaya, calabasa y queso
Tue, 17-Oct
Caribbean Calypso Fish - Local Snapper thick cut fillets grilled over flame with a coconut-lime sauce made fresh from the coconut palms here at Mayan Beach Garden. Topped with fresh grated toasted coconut and cilantro. Served with cilantro rice and veggies, Dessert and starter. (note, please let us know if you don't like Cilantro, we can make it without. )

OPTIONS: chicken marinated in lime and served the same way or vegetarian barley, black beans and fresh cheese topped with Calypso sauch

Pescado con salsa de Limon y coco
Wed, 18-Oct

Pollo Pebre - Unique Yucatecan dish only seved in a few locations that is a mixure of traditional Mayan and Spanish flavors made with Chicken marinated in Achiote , sour orange, capers and olives.in a smokey flavored sauce. Served with rice, hand made tortillas and veggies...

Option:: Pollo Asado (BBQ chicken Yucatecan style) or Fajitas, Vegetarian fajitas

Pollo Pebre
Thu, 19-Oct

Fish Fillets wrapped in Hoja Santa (or locally "Momo") and steamed in banana leaves over flame , Roasted potatoes, vegetables, salad of the day and dessert:
VARIATION: vegetarian Medley with black beans, Garbanzo beans and veggies or Chicken served in the same manner wrapped in Hoja Santa.

NOTE: Hoja Santa is a tropical leave used to season foods especially fish and chicken. Most guests eat the leaf which has a taste between mint, cinnamon and sassafras, or rootbeer.

Pescado en Hoja Santa
Fri, 20-Oct

Brochetas - Tender pork chunks marinated in olive oil and spices, cooked over a grill with pineapple and veggies lightly brushed with MBG BBQ sauce , Mexican Red Rice, vegetables, Salad of the day, dessert of the day. NOTE: Mexican Brochetas are similar to a shish-ka-bob.

OPTION: Chicken, shrimp or vegetarian brochettes with mushrooms (when available). The picture at the right is of shrimp and cooked over flames.

Shrimp Brochettas

Sat, 21-Oct

Caribbean Coconut encrusted Fish with a mango-chipotle dipping sauce, served with herbed potatoes and veggies. Made with non-sweetened and freshly graded coconut from one of the many coconut trees at Mayan Beach Garden.

Option: Chicken encrusted with coconut or cooked plain. Vegetarian also available - cauliflower, zucchini and Mushrooms (when available) encrusted in coconut

Coconut Encrusted Fish
Sun, 22-Oct

Sopa de Mariscos (CARIBBEAN ) Shrimp, fish and seafood cooked in a green coconut using the liquid from the coconut as a base, Vegetables, Jicama Salad,

OPTION: grilled chicken breast, chicken cooked in a green coconut or vegetarian/vegan.

This has to be prepared earlier in the day. Reservations are required so we don't run out of Coconuts. You may still order from the Menu, however.

Sopa de mariscos
Mon, 23-Oct
Caribbean Calypso Fish - Local Snapper thick cut fillets grilled over flame with a coconut-lime sauce made fresh from the coconut palms here at Mayan Beach Garden. Topped with fresh grated toasted coconut and cilantro. Served with cilantro rice and veggies, Dessert and starter. (note, please let us know if you don't like Cilantro, we can make it without. )

OPTIONS: chicken marinated in lime and served the same way or vegetarian barley, black beans and fresh cheese topped with Calypso sauch

Pescado con salsa de Limon y coco
Tue, 24-Oct

Fish Fillets wrapped in Hoja Santa (or locally "Momo") and steamed in banana leaves over flame , Roasted potatoes, vegetables, salad of the day and dessert:
VARIATION: vegetarian Medley with black beans, rice and veggies or Chicken served in the same manner wrapped in Hoja Santa.

NOTE: Hoja Santa is a tropical leave used to season foods especially fish and chicken. Most people eat the leaf which has a taste between mint, cinnamon and sassafras, or rootbeer.

Pescado en Hoja Santa
Wed, 25-Oct

Pineapple boat with your choice of shrimp or chicken: Rice seasoned wtih Achiote, pineapple, pecans, bacon bits and red bell pepper. Comes with , salad of the day and dessert. (note, please let us know if you don't like one of the ingredients, we can omit them) . Made with local pineapples grown in Limones (the pineapple town).

VARIATION: vegetarian or Chicken served in the same manner

Pineapple Boat
Sun, 22-Oct

Taco Night , Served with Ceviche, hand made tortillas, roasted veggies and various toppings for tacos

OPTION: Fish, Chicken, Vegetarian or Pork tacos (Beef if available). Guacamole served for Vegetarians/Vegans instead of Ceviche.

Meal ends with Dessert.

Tacos and Ceviche
Mon, 23-Oct

Pollo Relleno con Chaya, Calabasa local y queso/ Chicken filled with chaya, a local pumpkin and cheese and topped with a poblano sauce, with salad of the day and dessert:

VARIATION: Fish served in the same manner or vegetarian omelet stuffed with cheese, chaya and calabasa (Vegan Version available upon request). Also can order chicken or fish served plain on the grill.

 

Pollo relleno con chaya, calabasa y queso
 

Sopa de Mariscos (CARIBBEAN ) Shrimp, fish and seafood cooked in a green coconut using the liquid from the coconut as a base, Vegetables, Jicama Salad,

OPTION: grilled chicken breast, chicken cooked in a green coconut or vegetarian/vegan.

This has to be prepared earlier in the day. Reservations are required so we don't run out of Coconuts. You may still order from the Menu, however.

Sopa de mariscos
 

Fish fillets of Bouquinetta sauteed in garlic butter, topped with a fresh fruit salsa of Papaya and Mango, cilantro and a touch of chili. Served with garlic herbed couscous, veggies, soup and dessert.

OPTION: Chicken or Vegetarian - Vegetable Medley topped with the fruit salsa. also can be served plain chicken or fish upon request.

Pescado con Pico de gallo de fruta
 

Fish Fillets wrapped in Hoja Santa (or locally "Momo") and steamed in banana leaves over flame , Roasted potatoes, vegetables, salad of the day and dessert:
VARIATION: vegetarian Medley with black beans, Garbanzo beans and veggies or Chicken served in the same manner wrapped in Hoja Santa.

NOTE: Hoja Santa is a tropical leave used to season foods especially fish and chicken. Most guests eat the leaf which has a taste between mint, cinnamon and sassafras, or rootbeer.

Pescado en Hoja Santa
 

Brochetas - Tender pork chunks marinated in olive oil and spices, cooked over a grill with pineapple and veggies lightly brushed with MBG BBQ sauce , Mexican Red Rice, vegetables, Salad of the day, dessert of the day. NOTE: Mexican Brochetas are similar to a shish-ka-bob.

OPTION: Chicken, shrimp or vegetarian brochettes with mushrooms (when available). The picture at the right is of shrimp and cooked over flames.

Shrimp Brochettas

 

Yucatecan version of pulled pork marinated in Achiote, sour orange and other herbs and spices- Cochinita Pibil (YUCATECAN) with fresh made tortillas and served on banana leaf with lime-marinated purple onions, tossed green salad with goat cheese and Dessert.
OPTIONS: Soy version of Cochinita Pibil (home-made at MBG) , or Chicken Pibil

Cochinita