Mayan Beach Garden Resort
MENUS

Recipes Mayan Beach Garden MENU CALENDAR "el menu del dia" (Menu of the day)

Make every meal special with Mayan Beach Garden's famous Menu of the Day. Guests who stay at the hotel love the variety and opportunity to try new foods. The restaurant is now open to the public. Happy hour starts at 5:00 and usually we start eating somewhere between 7-8 PM family 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 in the kitchen.

All dinner meals include purified water and botanas, (chips, pico de gallo, bean dip or bread), Soup or Salad of the day, Vegetables and Dessert. The average price of a complete 4 course meal is $15.50 USD/195 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

Sopa de mariscos

DATE

DAY

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.

25 - SEPT - 2014
Jueves
Thursday

Langosta!- Fresh Lobster sauteed in garlic butter and chipotle. served with herbed potatoes, vegetables, soup of the day and Dessert

Option: chicken grilled over flame, fish sauteed in Garlic butter or vegetarian fajitas.

 
26 - SEPT - 2014
Viernes
Friday

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 Dessert

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

 
27 - SEPT - 2014
Sabado
Saturday

Brochettas - 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 wrapped in bacon and cooked over flames.

Shrimp Brochettas

28 - SEPT - 2014
Domingo
Sunday

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

Cochinita Pibil
29 - SEPT - 2014
Lunes
Monday

Coconut encrusted Fish (CARIBBEAN)served with a Mango Salsa, herbed potatoes, Veggies, Soup of the day and Dessert.

Option: Chicken, Vegetarian - with or without coconut.

 
30 - SEPT - 2014
Martes
Tuesday

Fish Tacos (or optional chicken/Vegetarian) Dinner , includes roasted vegetables, cabbage lime salad, a variety of salsas and tacos made from hand-made tortillas. These are Fish tacos you will remember!

Options: Chicken or Vegetarian tacos

 
1 - OCT
Miercoles
Wednesday
Pollo Pebre (one of our signature dishes - Pollo asado in a smoky flavored sauce with capers and olives), Curried rice, Vegetables, Served with Salad and Dessert of the day. The dish is a combination of Spanish and Yucatecan flavors.

Variation: Vegetarian Pebre, Pollo asado or Grilled pork chop

Pollo Pebre

2 - OCT
Jueves
Thursday

Local Snapper fillets with a coconut lime sauce served with cilantro rice and veggies

OPTIONS: chicken or vegetarian

 
3 - OCT
Viernes
Friday

Pork or chicken slow cooked in a mango-pineapple chutney served with rice, vegetables, Salad of the day and Dessert

OPTIONS: Chicken, vegetarian, Pork, or fish (basa) cooked in butter and topped with the mango pineapple chutney. Any meat entre can be served without the sauce.

 
4 - OCT
Sabado
Saturday
Boquinetta (local fish) Fillets with epazote and pineapple, wrapped in banana leaves and cooked over flame , Roasted potatoes, vegetables, salad of the day and dessert:
VARIATION: vegetarian or Chicken served in the same manner
 
5 - OCT
Domingo
Sunday

Unique Dish, only served at Mayan Beach Garden.

Pollo Relleno - Boneless chicken breasted filled with Chaya, Calabasa and cheese and topped with a savory poblano sauce. Served with coconut cilantro rice, this is a favorite at Mayan Beach Garden.

Options, grilled chicken breast, or Vegetarian cabbage roll stuffed with Chaya, Calabasa and cheese (also everything can be made without the cheese for Dairy intolerant diets)

Pollo Relleno
6 - OCT
Lunes
Monday

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 Dessert

OPTION: barbecued chicken, pure meat balls, or vegetarian

 
7 - OCT
Martes
Tuesday

Brochettas - 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 wrapped in bacon and cooked over flames.

Shrimp Brochettas

8 - OCT
Miercoles
Wednesday

Pork or chicken slow cooked in a mango-pineapple chutney served with rice, vegetables, Salad of the day and Dessert

OPTIONS: Chicken, vegetarian, Pork

 
9 - OCT
Jueves
Thursday

Fish Tacos (or optional chicken/Vegetarian) Dinner , includes roasted vegetables, cabbage lime salad, a variety of salsas and tacos made from hand-made tortillas. These are Fish tacos you will remember!

 
10 - OCT
Viernes
Friday

Pollo Pebre (one of our signature dishes - Pollo asado in a smoky flavored sauce with capers and olives), Curried rice, Vegetables, Served with Salad and Dessert of the day. The dish is a combination of Spanish and Yucatecan flavors.

Variation: Vegetarian Pebre, Pollo asado or Grilled pork chop

Pollo Pebre
11 - OCT
Sabado
Saturday

Fish Fillets wrapped in "Hoja de Momo" (a local heart-shapped leaf ) leaf with tomatoes, onion, pineapple and chili X'catic.

OPTIONS: Chicken served the same or grilled without the Momos

 
12 - OCT
Domingo
Sunday

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 Dessert

OPTION: barbecued chicken, pure meat balls, or vegetarian

 
13 - OCT
Lunes
Monday

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
14 - OCT
Martes
Tuesday

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

Cochinita Pibil
15 - OCT
Miercoles
Wednesday

Coconut encrusted Fish (CARIBBEAN)served with a Mango Salsa, herbed potatoes, Veggies, Soup of the day and Dessert.

Option: Chicken, Vegetarian - with or without coconut.

 
16 - OCT
Jueves
Thursday

Pollo Pebre (one of our signature dishes - Pollo asado in a smoky flavored sauce with capers and olives), Curried rice, Vegetables, Served with Salad and Dessert of the day. The dish is a combination of Spanish and Yucatecan flavors.

Variation: Vegetarian Pebre, Pollo asado or Grilled pork chop

Pollo Pebre
17 - OCT
Viernes
Friday

Fish Fillets with epazote and pineapple, wrapped in banana leaves and cooked over flame , Roasted potatoes, vegetables, salad of the day and dessert:
VARIATION: vegetarian or Chicken served in the same manner Pineapple Boat with your choice of chicken or Shrimp or vegetarian (subject to availability of Pineapple)

 
18 - OCT
Sabado
Saturday

Fish Tacos (or optional chicken/Vegetarian) Dinner , includes roasted vegetables, cabbage lime salad, a variety of salsas and tacos made from hand-made tortillas. These are Fish tacos you will remember!

Options: Chicken or Vegetarian tacos

 
19 - OCT
Domingo
Sunday

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 Dessert

OPTION: barbecued chicken, pure meat balls, or vegetarian

 
20 - OCT
Lunes
Monday

Local Snapper fillets with a coconut lime sauce served with cilantro rice and veggies

OPTIONS: chicken or vegetarian

 
21 - OCT
Martes
Tuesday

Pork or chicken slow cooked in a mango-pineapple chutney served with rice, vegetables, Salad of the day and Dessert

OPTIONS: Chicken, vegetarian, Pork

 

22 - OCT
Miercoles
Wednesday

Coconut encrusted Fish with a mango-chipotle dipping sauce, served with herbed potatoes and veggies.

Option: Chicken encrusted with coconut or cooked plain. Vegetarian also available

 
23 - OCT
Jueves
Thursday

Pineapple boat with your choice of shrimp or chicken ,, salad of the day and dessert:
VARIATION: vegetarian or Chicken served in the same manner Pineapple Boat with your choice of chicken or Shrimp or vegetarian (subject to availability of Pineapple)

Pineapple Boat
24 - OCT
Viernes
Friday

Unique Dish, only served at Mayan Beach Garden.

Pollo Relleno - Boneless chicken breasted filled with Chaya, Calabasa and cheese and topped with a savory poblano sauce. Served with coconut cilantro rice, this is a favorite at Mayan Beach Garden.

Options, grilled chicken breast, or Vegetarian cabbage roll stuffed with Chaya, Calabasa and cheese (also everything can be made without the cheese for Dairy intolerant diets)

Pollo Relleno
25 - OCT
Sabado
Saturday
.Grilled Snapper Fillets in garlic butter with a fresh tropical fruit pico de gallo , Potatoes, vegetables, Soup of the day and Dessert:
OPTION: Grilled Chicken breast or vegetarian
 
26 - OCT
Domingo
Sunday

Cochinita Pibil - Yucatecan specialty meaning little pig cooked in banana leaves, usually in a special pot. Our version is cooked all day in the oven wrapped in banana leaves and served with hand made tortillas, marinated red onions , veggies and rice.

OPTION: chicken Pibil, or vegetables and rice or barley cooked in banana leaves

Cochinita Pibil
27 - OCT
Lunes
Monday

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.

Reservations required so we don't run out of Coconuts. You may still order from the Menu, however.

Sopa de mariscos
28 - OCT
Martes
Tuesday

Pollo Pebre (one of our signature dishes - Pollo asado in a smoky flavored sauce with capers and olives), Curried rice, Vegetables, Served with Salad and Dessert of the day. The dish is a combination of Spanish and Yucatecan flavors.

Variation: Vegetarian Pebre, Pollo asado or Grilled pork chop

Pollo Pebre
29 - OCT
Miercoles
Wednesday

. Fish cooked in banana leaves Mayan Ti'kin xic style with Achiote, pineapple, sweet chilies and herbs. Served with roasted potatoes, vegetables, Soup and Dessert

OPTION: Fish, Chicken or Vegetarian cooked in Banana Leaves plain or Mayan Style

 

30 - OCT
Jueves
Thursday

Pineapple boat with your choice of shrimp or chicken ,, salad of the day and dessert:
VARIATION: vegetarian or Chicken served in the same manner Pineapple Boat with your choice of chicken or Shrimp or vegetarian (subject to availability of Pineapple)

Pineapple Boat
31 - OCT
Viernes
Friday

Pork or chicken slow cooked in a mango-pineapple chutney served with rice, vegetables, Salad of the day and Dessert

OPTIONS: Chicken, vegetarian, Pork

 
1 - NOV
Sabado
Saturday

.Grilled Snapper Fillets in garlic butter topped with a raspberry chipotle sauce, Potatoes, vegetables, Soup of the day and Dessert:
OPTION: Grilled Chicken breast or vegetarian served with raspberry chipotles sauce. Also can be requested without sauce.

 
2 - NOV
Domingo
Sunday

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 Dessert

OPTION: barbecued chicken, pure meat balls, or vegetarian

 

 

Tequila and Fish Tacos (or optional chicken/Vegetarian Tacos) Dinner with Fernando - This is your opportunity to taste 13 plus different tequilas and Mescal. Interspersed with the tequila tasting are a variety of tasty foods from Mayan Beach Garden including Ceviche, , fish tacos, roasted vegetables and more. Its a fun casual night hosted by Fernando from 100% agave. Those who don't drink can "lurk" and enjoy the Dinner or be seated separately.

NOTE Price for Tequila and Tapas dinner is $300 pesos. For those on the meal plan, the food is included, the Tequila tasting is $150 pesos extra. Reservations recommended as space is limited.

Fernando