Private Chef in Rosamorada

Shrimp & watermelon aguachile: fresh local shrimp marinated in a vibrant lime and serrano chile aguachile, served with refreshing chunks of watermelon and garnished with thinly sliced radishes and cilantro. a sweet-spicy surprise twist on a classic

Roasted poblano and sweet corn empanadas: crispy empanadas stuffed with roasted poblano peppers, sweet local corn, and oaxaca cheese, served with a zesty avocado salsa for dipping

Grilled nopal and mango salad with lime-honey vinaigrette. grilled tender nopal (cactus paddles) and sweet, ripe mango, tossed with fresh arugula, cherry tomatoes, and queso fresco, all drizzled with a tangy lime-honey vinaigrette

Avocado and jicama salad with spicy citrus dressing creamy local avocado slices and crisp jicama, paired with juicy orange segments and sprinkled with chile powder, dressed with a spicy citrus vinaigrette for a balance of heat and sweetness

Grilled fish with cilantro-pineapple salsa and plantain chips. freshfish from the local waters, grilled to perfection and topped with a vibrant cilantro-pineapple salsa, served alongside crispy plantain chips and grilled vegetables

Mole verde chicken with coconut rice free-range chicken breast, smothered in a traditional mole verde made from fresh herbs and pepitas, served with fluffy coconut rice and sautéed seasonal vegetables

Churro bites with mexican chocolate dipping sauce crispy, bite-sized churros dusted with cinnamon sugar, served with a rich mexican chocolate dipping sauce for a delightful and familiar sweet surprise

Artisanal cajeta ice cream decorated with toasted nuts

Tamarind shrimp tostada with avocado crema: grilled local shrimp glazed with tangy tamarind, served on a crispy corn tostada with avocado crema, pickled red onions, and a touch of fresh cilantro

Roasted poblano soup with pepita and chipotle drizzle: a velvety roasted poblano pepper soup, garnished with crunchy toasted pepitas (pumpkin seeds), a touch of chipotle oil, and a side of warm tortillas

Jicama and citrus salad with honey-chile vinaigrette: crisp jicama and local citrus slices, tossed with a honey-chile vinaigrette and garnished with fresh mint, queso fresco, and a dash of tajín for a refreshing and vibrant starter

Grilled nopales with cotija cheese and lime lightly charred cactus paddles, topped with crumbled cotija cheese, fresh lime juice, and a sprinkle of chili powder

Grilled mahi mahi with cilantro lime sauce and roasted corn salad locally-caught mahi mahi, perfectly grilled and topped with a bright cilantro-lime sauce, served alongside a roasted corn and black bean salad with a squeeze of fresh lime

Pork tenderloin with guajillo-chipotle glaze and sweet plantain mash juicy pork tenderloin, marinated and seared with a rich guajillo-chipotle glaze, served over a creamy sweet plantain mash and garnished with pickled jalapeños for a balance of flavors

Chicken roulade with oaxacan mole and epazote rice tender chicken breast stuffed with spinach and cheese, rolled and finished with a deep, rich oaxacan mole sauce. paired with epazote-infused rice and sautéed baby vegetables

Coconut flan with caramelized pineapple creamy coconut flan topped with caramelized pineapple slices, offering a tropical and refreshing finish to the meal

Lime and mezcal cheesecake: a silky, no-bake cheesecake infused with the bold flavors of fresh lime and a subtle hint of mezcal

Avocado carpaccio with citrus ponzu thinly sliced avocado, drizzled with a tangy citrus ponzu sauce, topped with crispy fried onion, microgreens, and a touch of chili oil

Shrimp and mango ceviche tostadas fresh local shrimp marinated in lime juice, tossed with mango, cucumber, red onion, and cilantro. served atop crispy mini corn tostadas with a drizzle of chipotle aioli

Oaxaca cheese & truffle quesadillas: corn or flour tortillas filled with creamy oaxaca cheese and a hint of truffle oil, served with a side of roasted tomato salsa and sour cream

Jicama & watermelon salad with tajín vinaigrette: a refreshing mix of jicama, watermelon, cucumber, and arugula, tossed in a zesty tajín-lime vinaigrette, topped with crumbled feta and fresh mint

Roasted beet & goat cheese salad with agave vinaigrette: roasted beets, arugula, and creamy goat cheese, drizzled with a light agave vinaigrette, and garnished with candied pecans and orange segments

Chipotle-glazed mahi mahi with coconut risotto: pan-seared mahi mahi fillet glazed with a smoky chipotle sauce, served over creamy coconut risotto with a side of grilled veggies

Ancho chili rubbed ribeye with puree: grilled ribeye steak rubbed with an ancho chili blend, served with a sweet potatoe purée, sautéed spinach, and roasted cherry tomatoes

Mole chicken tacos with pineapple salsa tender grilled chicken breast, served in soft corn tortillas, drizzled with a rich mole sauce and topped with fresh pineapple salsa and crumbled cotija cheese

Coconut flan with mango coulis creamy coconut flan, topped with a tangy mango coulis and garnished with fresh berries for a tropical finish

Lime and mezcal cheesecake: a silky, no-bake cheesecake infused with the bold flavors of fresh lime and a subtle hint of mezcal

Nata gorditas with shrimp corn and cream gorditas filled with sautéed shrimp in garlic butter and epazote, served with serrano chili salsa

Sopes with achiote pork crisp sopes topped with tender pork marinated in achiote, served with black bean puree, pickled onions, and a drizzle of crema

Pressed pork tacos with guacamole salsa tacos with pressed pork on blue corn tortillas, served with guacamole salsa, pickled onions, and morita chili salsa

Artisan chorizo sopes nixtamalized corn masa sopes with refried black beans, farm chorizo, lettuce, ranch cream, cotija cheese, and pasilla chili salsa

Cactus and squash blossom salad fresh cactus paddles with cherry tomatoes, red onion, cilantro, feta cheese, and squash blossoms, dressed with lime juice and olive oil

Roasted beet and goat cheese salad roasted beet, fresh goat cheese, caramelized nuts, and orange-mezcal vinaigrette

Black beans, corn and avocado salad black beans, soft corn, avocado slices, onion, cilantro and garlic vinagrette

Jicama and orange salad with tree chili jicama, orange, cucumber, tree chili powder, cilantro leaves, and lime honey dressing

Tampiqueña beef with mole marinated beef with chili and spices, served with mole and accompanied by charro beans and handmade tortillas

Grilled fish with achiote salsa fish marinated in achiote salsa and grilled, served with mexican-style rice and roasted vegetables

Beef thin steak with green mole grilled beef served with green mole and accompanied by red rice with corn. grandmas recipe!

Zarandeado fish with passion fruit salsa fish marinated with chili, garlic, and spices, grilled, served with passion fruit salsa and accompanied by fried plantain chips

Red pozole with chicken corn soup with chicken confit, served with lettuce, radishes, onion, oregano, chili, and lime

Sweet potato empanadas with mezcal cream sweet potato empanadas served with mezcal cream and garnished with caramelized nuts

Pan de muerto with orange blossom cream traditional pan de muerto, soft and aromatic, served with a delicate orange blossom cream and decorated with a touch of cinnamon sugar

Artisanal cajeta ice cream decorated with toasted nuts

Guacamole tropical

Crema de chile poblano

Ceviche peruano

Tostaditas de atún

Sopes de chorizo

Mahi mahi con ensalda de pepino

Arrachera con papa aplastadas

Chile relleno (con soufle de 4 quesos) servido con arroz

Flan con crema

Brownies con helado

Sweet potato and black bean mini empanadas: flaky pastry filled with a savory mixture of sweet potatoes, black beans, onions, and spices

Guacamole with homemade tortilla chips: creamy avocado mixed with lime, cilantro, tomatoes, onions, and jalapeños, served with crispy tortilla chips

Crispy plantain bites: ripe plantains sliced and fried until golden, served with a spicy mango salsa

Ceviche tostadas: hearts of palm marinated in lime juice with diced tomatoes, onions, cilantro, and jalapeños, served on crispy tostada shells

Aguachile: coliflower marinated in a spicy lime salsa. served on crispy tostadas and topped with onions, cilantro and cucumber

Black bean soup: creamy black bean soup flavored with cumin, smoked paprika, and chipotle peppers, garnished with cilantro and lime wedges

Taco salad: crisp lettuce topped with seasoned black beans, roasted corn, avocado, cherry tomatoes, and crunchy tortilla strips, served with a tangy lime-cilantro dressing

Avocado and mango salad: slices of ripe avocado and sweet mango tossed with mixed greens, red onions, and toasted pepitas, drizzled with a lime-agave vinaigrette

Jicama and orange salad: crisp jicama slices and juicy orange segments tossed with arugula, red onions, and a citrus vinaigrette, garnished with toasted almonds

Tofu tinga tostadas: crispy tostadas topped with smoky chipotle-marinated tofu, refried beans, shredded lettuce, diced tomatoes, and avocado slices

Pastor tacos: marinated portobello served on warm corn tortillas with pineapple salsa, onions, cilantro, and a squeeze of lime

Enchiladas verdes: corn tortillas filled with sautéed spinach, mushrooms, and vegan cheese, topped with tangy green tomatillo sauce

Pozole: hearty hominy stew simmered with mushrooms, tomatoes, onions, and a blend of aromatic spices, served with lime wedges, shredded cabbage, and radishes

Mole: rich and complex molé sauce made with dried chilies, tomatoes, spices, and chocolate, served over tofu or seitan with rice and beans

Chile rellenos: roasted poblano peppers stuffed with a mixture of seasoned tofu, corn, and diced tomatoes, topped with ranchero sauce

Vegan arroz con leche: creamy rice pudding made with coconut milk, cinnamon, and a touch of vanilla, served chilled with a sprinkle of ground cinnamon on top

Mango sorbet: refreshing sorbet made with ripe mangoes, coconut milk, and a squeeze of lime juice, served in chilled bowls

Chia seed pudding: a creamy pudding made from coconut milk, chia seeds, and your choice of sweetener, flavored with vanilla, cocoa powder, or fruit puree

Chocolate peanut butter oat bars: mix together oats, peanut butter, maple syrup, and cocoa powder

Mexican wedding cake cookies: oats, shredded coconut, chopped pecans, and a pinch of cinnamon and a coat with powdered sugar

Guacamole : creamy guacamole served with crispy, house-made tortilla chips for a classic and crowd-pleasing starter

Pico de gallo: a classic salsa made with diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt. it's fresh, vibrant, and adds a burst of flavor to any taco

Tomatillo salsa verde: this tangy salsa is made with roasted tomatillos, jalapeños, onions, garlic, cilantro, and lime juice. it's slightly spicy and has a bright green color, perfect for adding a zesty kick to your tacos

Mango habanero salsa: a sweet and spicy salsa featuring ripe mangoes, habanero peppers, red onion, cilantro, lime juice, and a touch of salt. it offers a tropical twist to your tacos with a fiery kick

Chipotle crema: creamy and smoky, this salsa is made with sour cream or mexican crema, chipotle peppers in adobo sauce, lime juice, garlic, and salt. it's perfect for those who prefer a milder option with a rich, smoky flavor profile

Red salsa: a classic red salsa made with ripe tomatoes, onions, jalapeños, garlic, cilantro, lime juice, and salt. it's mildly spicy and offers a traditional flavor profile that complements any taco filling

Refried beans (frijoles refritos): creamy and comforting mashed pinto or black beans cooked with onions, garlic, and seasoned with salt and spices

Mexican rice (arroz mexicano): fluffy long-grain rice cooked with onions, garlic and spices

Mexican slaw: a crunchy and vibrant slaw made with shredded cabbage, carrots, red onion, cilantro, lime juice, and a touch of honey or agave for sweetness

Green salad with cilantro lime dressing: a crisp and refreshing salad made with mixed greens, cucumber slices, cherry tomatoes, sliced avocado, and thinly sliced red onion. serve it with a zesty cilantro lime dressing made with fresh cilantro, lime juice, olive oil, garlic, honey, salt, and pepper

Grilled chicken: marinated in a blend of local spices

Camarones a la diabla: spicy shrimp cooked in a fiery red chili sauce

Grilled fish: marinated in a mixture of lime juice, cilantro, garlic

Mushroom carnitas: cooked mushroom seasoned with a mixture of spices, including chili powder, cumin, and smoked paprika

Carne asada: grilled and thinly sliced steak marinated in a mixture of citrus juices, garlic, onions, and spices such as cumin and chili powder

Ground beef: seasoned ground beef cooked with onions, garlic and other spices

Sweet potato and black bean: roasted sweet potato cubes combined with black beans, diced tomatoes, onions, cilantro, lime juice, and spices

Grilled pineapple and jalapeño: grilled pineapple slices paired with thinly sliced jalapeños, red onion, cilantro, and lime juice,

Mahi mahi baja tacos: beer-battered mahi mahi fried until golden brown and crispy,

Churros con cajeta: crispy churros dusted in cinnamon sugar, served with a side of rich and sweet cajeta (caramelized goat's milk)

Flan

Key lime pie

Guacamole bruschetta: toasted bread topped with a blend of mashed avocado, tomatoes, onions, and cilantro

Mediterranean salsa: a mix of diced tomatoes, olives, feta cheese, and jalapeños, served with tortilla chips

Mole hummus: hummus infused with mexican mole spices, served with vegetable sticks

Tuna ceviche with mediterranean flavors: fresh tuna marinated in lime juice, mixed with olives, capers, and diced tomatoes

Mediterranean quesadillas: quesadillas stuffed with a mix of mediterranean vegetables and feta cheese

Mexican greek salad: romaine lettuce, black olives, cherry tomatoes, cucumbers, and feta cheese with a cilantro-lime dressing

Tortilla soup with chickpeas: a hearty tomato-based soup with tortilla strips, chickpeas, and avocado

Grilled chicken with chipotle-lemon marinade: chicken breasts marinated in a blend of chipotle, lemon, and mediterranean herbs

Fish veracruz: white fish fillets baked with tomatoes, olives, capers, and mexican spices

Vegetarian enchiladas with spinach and feta: spinach and feta-filled enchiladas topped with a tomato and roasted red pepper sauce

Mango-lime greek yogurt parfait: layers of greek yogurt, mango, and lime-infused granola

Flan