OUR CEVICHES

CEVICHE OF THE HOUSE – Marinated sea bass, octopus, boiled plantain, corn with locally grown herbs, ginger dressing.

FRONTERA CEVICHE – Fresh sea bass from Frontera port marinated and mixed with mayonnaise, tomato, white onion, olives.

COLD GREEN PEJELAGARTO – From the rivers of Tabasco and from a hatchery to protect its conservation. A contemporary version of the iconic pejelagarto green stew.

BELTFISH CEVICHE – Straight from Sánchez Magallanes port. Marinated Beltfish, Beltfish cracklings, and coconut and celery tiger milk.

SHRIMP CEVICHE – Tomato, celery, red onion, cilantro, marinated shrimp, green plantain chips.

LA NEGRITA CEVICHE – 1 kilogram of SEAFOOD CEVICHE to share. Marinated and cooked shrimp, octopus, tuna, Japanese oyster. LA NEGRITA SAUCE WITH LIGHT BEER.

SHRIMP AGUACHILE – Cucumber, red onion, cilantro, marinated shrimp, spicy aguachile sauce.

TOSTADAS

MAZATLECA – Shrimp pâté, Mazatlán-style fish ceviche, avocado, homemade Valentina hot sauce.

THE POLÉMICA – Achiote and guajillo mayo, avocado, fresh tuna in ponzu, toasted sesame seeds, nori seaweed, tamarind sauce.

AGALAMBAO* OCTOPUS – Octopus, roasted pineapple, tepache syrup, creamy avocado.

*Agalambao: Local slang to describe a silly/stubborn person in an endearing way.

PACIFIC SHELLS

COLD

JAPANESE OYSTER with grasshoppers and chiltepines mignonette (6 pieces) –

SCALLOPS for nibbling (100g) with tender coconut, yellow cucumber, olives, chiltepín salsa. –

QUEEN CLAM with macha sauce, red onion, tomato, and lime juice (1 piece) –

CHOCOLATE CLAM with Clamato® juice, shrimp, and octopus (1 piece) –

TROPICAL MELON CLAM with tiger milk, coconut, and fried green plantain (1 piece) –

HOT

MELON CLAM creamy with octopus and bacon and grilled cheddar over charcoal. Served with flour tortillas to make your creamy clam tacos. (2 pieces)

QUEEN CLAM with bacon cream and white wine, grilled yellow cheddar over charcoal. Served with flour tortillas to make your creamy clam tacos. (2 pieces)

GRATINATED JAPANESE OYSTER with chaya* cream and cheese. (2 pieces)

*Chaya: an evergreen plant that is native to the Yucatan peninsula in Mexico. For several centuries this was the staple food of the Mayas. Some studies suggest that chaya contains more nutritional substances than spinach.

NOTE: The shells fly from the Pacific ocean to our kitchen. Their availability on the menu depends on seasons. Always ask your nearest waiter about their availability.

SHRIMP COCKTAILS

Medium - Large

Cold - Hot

With potato, carrot, onion, cilantro, and avocado. -Shrimp

-Campechano (Shrimp and Octopus)

THE CRUNCHY

PEJELAGARTO FLAUTAS –With dried chili sauce, ranch, and leaf cheese. (2 pieces)

SOFT CRAB TACO –In beer tempura with habanero mayonnaise and local cucumber and pepper salad.

FRIED SHRIMP TACO – Served with guacamole, pork crackling, Bencho salsa, and salad.

SUPER CRUNCHY KFC TOTOABA FISH –With mashed potatoes and gravy, coleslaw, and butter bun, all HOMEMADE.

TROPICAL SHRIMP – Stuffed with bacon and string cheese wrapped in bacon. Served with peeled beans, coconut rice, and confit garlic mayonnaise.

FRIED CHUCUMU FISH –Fresh catch from Sanchez Magallanes, 400 gr.Tabasco-style stir-fry, plantain tostones, rice with toasted coconut. A dish that proudly represents our third root of Afro-Tabasqueña cuisine. Ask your nearest waiter for its availability.

APPETIZERS

PLANTAIN GORDITA with "jurelito" (a type of fish).

FRIED CHARALES – TO SHARE - Small fish with peeled beans and molcajete sauce. 

TABASCO PARTY TACOS (2 pieces) – 

Two tacos of smoked tuna barbacoa with beans, beef barbacoa consommé for dipping, and raw green salsa.

PIZZA CHOCA – TO SHARE - 

Thick garlic and achiote tortilla (MADE BY DOÑA NORMA ISIDRO "LA GÜERA") with shrimp stewed in sofrito and grilled string cheese.

DEVIL FISH BURGER – 

Bacon, confit garlic mayo, brioche bun, green plantain chips.

TUNA CARNITAS TACO – 

Our must-try! Served with guacamole and drunken

COCINA DE HUMO

SMOKED AND WOOD FIRED DISHES

HIS MAJESTY THE PEJELAGARTO, smoked for 5 hours to achieve a perfect and juicy cook. It's bathed in white recado* butter. Served with beans, ear mushroom salad, and cabbage. Confit garlic mayonnaise. Green plantain tortilla, yucca, and thick garlic mojo tortilla.

*Recado: seasoning paste or spice blend used to flavor various dishes. 

GRILLED FISH, 1 KILO (Ask for the catch of the day)  Served with salad, raw green salsa, confit garlic mayonnaise. Plantain and yucca tortillas.

GRILLED OCTOPUS, homemade pesto, mashed plantain with floral honey, malanga chips.

WOOD-FIRED SHRIMP glazed in garlic mojo and butter, accompanied by Bencho dressing and habanero ponzu.

BEEF MARROW with octopus, homemade pesto, and pork cracklings. With corn tortillas to make your tacos.

GRILLED SARDINES, smoked marlin Caesar dressing and ear lettuce, crispy basil rolls.

SMOKED CAULIFLOWER with achiote* mayonnaise, leaf cheese cream, and pumpkin seed powder.

*Achiote: A natural orange-red spice derived from the seeds of the achiote tree. It is commonly used in Mexican, Caribbean, and Latin American cuisines to add color and flavor to dishes. Achiote has a slightly peppery taste with hints of nutmeg and a subtle earthy flavor.

SMOKED JAPANESE OYSTERS (4 pieces) with amashito salsa and chiltepín.

SOUPS | STEWS 

STONE CRAB – in Chiltepín Sauce or in Garlic Butter with tartar dressing.

CHILPACHOLE – with snapper or shrimp chunks.

MAC AND CHEESE –with shrimp and Doritos nachos.