Our menu is lovingly crafted to provide our guests with a unique culinary experience. You’ll enjoy nutritionally-dense, cleansing, and delicious plant-based meals that are original, tasty, and energizing. Everything is cooked from scratch with the highest quality ingredients, many of which are homemade, like oils, granolas, and breads.
Things you might Taste…
Beverages are served daily with lunch, snacks, and dinner.
Hibiscus, ginger, and cinnamon iced tea
Oat and guava agua fresca
Pink lemonade with serrano pepper
Pineapple, basil, and celery agua fresca
Horchata – traditional Mexican rice drink with cinnamon
Cacao, amaranth, and almond agua fresca
Breakfast is always served with a variety of fresh squeezed juices, tropical fruit salads, homemade yogurt and homemade granola.
Potato stew served with sunflower seeds, cumin, tomato, and spinach
Banana and hemp seed pancakes served with pineapple, habanero, and turmeric jam
Zucchini and almond stew served with coconut oil, onion, tomato, and chard avocado
Huitlacoche sope served with mashed beans and spinach, pecan, and avocado salad
Oatmeal served with apple, cinnamon, almond milk, maple syrup, hemp seeds, almond, and cranberries
Red chilaquiles – tortilla chips sauteed with tomato sauce, onion, coriander, vegan Cotija cheese, and coconut cream
Potato and amaranth patty, served with stuffed tomato, and vegan Mexican-style requeson
Lunch is always served with a variety of exotic salads.
Sauteed long neck squash Mexican-style, served on a bed of quinoa with dehydrated cranberry and pumpkin seeds
Homemade nixtamal baked tostada served with cauliflower and jicama ceviche – carrots, coriander and sunflower seeds, and palmetto aguachile – cucumber onion and avocado
Lentils with coriander and mushrooms
Sauteed green beans and Mexican squash served with beetroot, lentils, jicama, pineapple, pumpkin seeds, and basil medley
Vegan rajas poblanas – Mexican stew made with poblano peppers – served on a bed of brown rice and a side of salad with roasted carrot, avocado, sauteed onion, coriander, parsley and lime
Ajillo style carrots and almonds served on a bed of couscous with pumpkin seeds and avocado
Snacks are served daily between lunch and dinner
Salsa and guacamole with homemade nixtamal chips
Crudites with hummus
Vegan basil and dehydrated tomato cheese
Grilled salsas with homemade nixtamal chips
Dinner is always served with a variety of salads and desserts.
Roasted eggplant coated with amaranth, pipian – mole made with pumpkin seeds – and served on a bed of brown rice with tomatillo and chard carrots
Sauteed portobello served on a bed of sweet potato pure with bell pepper and corn salad
Roasted cauliflower with anatto seeds served on a bed of quinoa with cactus and a side of asparagus with almond pure
Carrot, turmeric and ginger pure, portobello, black and white sesame seeds , sauteed broccoli with raspberry vinegar.
Sauteed portobello, asparagus, and baby star squash, served on a bed of cauliflower pure with hemp seeds and white truffle essence
Stuffed zucchini with veggies and pecans, served on a bed of Mexican rice with almonds and Quimixto’s sauce
Taco night: Rajas poblanas, zucchini and corn stew, mushroom stew and yaca birria made with homemade nixtamal tortillas and served with a side of Mexican style rice
Dessert is served daily after dinner.
Chocolate mint truffle
Chia seed pudding served with cinnamon, cacao, almond milk, turmeric and agave nectar
Roasted banana with matcha ice cream
Coconut cuala – a traditional dessert from Banderas Bay
Seared chocolate ice cream served with pineapple, strawberries, and granola