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, 27-Mar

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.

Sopa de mariscos
Wed, 28-Mar

Cochinita Pibil Yucatecan version of pulled pork marinated in Achiote, sour orange and other herbs and spices-served with hand made tortillas and served on banana leaf with lime-marinated purple onions, tossed green salad with goat cheese and Dessert.

OPTIONS: Vegetarian , or Chicken Pibil

Cochinita
Thur. 29 Mar

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 root beer.

Pescado en Hoja Santa
Fri 30 Mar

Fish fillets of Bouquineta 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
Sat, 31-Mar

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, 01-Apr

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 Ti'kin xic Style

Pescado T'kin Xic
Mon, 02-Apr
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 sauce

Pescado con salsa de Limon y coco
Tue, 03-Apr

Pineapple boat with your choice of shrimp or chicken: Rice seasoned with 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
Wed, 04-Apr

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

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

Pollo Pebre
Thu, 05-Apr

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
Fri, 06-Apr

Pork steaks slow cooked in Mango - Pineapple chutney served over Coconut rice with vegetables. Dessert of the day and Soup or Salad of the day.

OPTION: Chicken or fish (but cooked quickly). Vegetarian bean cakes topped with the same sauce. Any can be served plane

Pork with Mango sauce
Sat, 07-Apr
Tacos and Ceviche - Start the meal with ceviche (vegen available with notice) and followed with grilled veggies, pineapple and panela cheese and your choice of Fish, beef, chicken or vegetarian tacos. Served with variety of salsas and toppings. Tacos (your choce)
Sun, 08-Apr

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
Mon, 09-Apr

Relleno Negro , a traditional Mayan/Yucatecan dish usually reserved for special occasions. The dish comes with barbecued Chicken marinated in a blackened mild chili recado and pork meatballs filled with the same Recado. It is served with rice and vegetables. Includes Salad and Dessert (mildly hot - if you are highly sensitive to spices, please let us know and we will serve it without the sauce)

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

Relleno Negro
Tue, 10-Apr

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.

Sopa de mariscos
Wed, 11-Apr

Cochinita Pibil Yucatecan version of pulled pork marinated in Achiote, sour orange and other herbs and spices-served with hand made tortillas and served on banana leaf with lime-marinated purple onions, tossed green salad with goat cheese and Dessert.

OPTIONS: Vegetarian , or Chicken Pibil

Cochinita
Thu, 12-Apr

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 root beer.

Pescado en Hoja Santa
Fri, 13-Apr

Fish fillets of Bouquineta 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
Sat, 14-Apr

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, 15-Apr

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 Ti'kin xic Style

Pescado T'kin Xic
Mon, 16-Apr
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 sauce

Pescado con salsa de Limon y coco
Tue, 17-Apr

Pineapple boat with your choice of shrimp or chicken: Rice seasoned with 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
Wed, 18-Apr

Pollo Pebre - Unique Yucatecan dish only served in a few locations that is a mixture of traditional Mayan and Spanish flavors made with Chicken marinated in Achiote , sour orange, capers and olives.in a smoky 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-Apr

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
Fri, 20-Apr

Pork steaks slow cooked in Mango - Pineapple chutney served over Coconut rice with vegetables. Dessert of the day and Soup or Salad of the day.

OPTION: Chicken or fish (but cooked quickly). Vegetarian bean cakes topped with the same sauce. Any can be served plane

Pork with Mango sauce
Sat, 21-Apr
Tacos and Ceviche - Start the meal with ceviche (vegen available with notice) and followed with grilled veggies, pineapple and panela cheese and your choice of Fish, beef, chicken or vegetarian tacos. Served with variety of salsas and toppings. Tacos (your choce)
Sun, 22-Apr

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
Mon, 23-Apr

Relleno Negro , a traditional Mayan/Yucatecan dish usually reserved for special occasions. The dish comes with barbecued Chicken marinated in a blackened mild chili recado and pork meatballs filled with the same Recado. It is served with rice and vegetables. Includes Salad and Dessert (mildly hot - if you are highly sensitive to spices, please let us know and we will serve it without the sauce)

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

Relleno Negro
Tue, 24-Apr

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.

Sopa de mariscos
Wed, 25-Apr

Cochinita Pibil Yucatecan version of pulled pork marinated in Achiote, sour orange and other herbs and spices-served with hand made tortillas and served on banana leaf with lime-marinated purple onions, tossed green salad with goat cheese and Dessert.

OPTIONS: Vegetarian , or Chicken Pibil

Cochinita
Thu, 26-Apr

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 root beer.

Pescado en Hoja Santa
Fri, 27-Apr

Fish fillets of Bouquineta 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
Sat, 28-Apr

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, 29-Apr

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 Ti'kin xic Style

Pescado T'kin Xic
Mon, 30-Apr
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 sauce

Pescado con salsa de Limon y coco