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Guests gather for dinner most nights at Sal y Fuego, the garden side open air palapa where Chef Bernardo works his magic. The cuisine is authentic Meso-American style with our own creativity. Some of our guest favorites include, traditional Yucatan Lime Soup, Lobster Taquitos, and the Tikin Xic.

Appetizers

CREPES 15

Roasted Mushroom Crepes Scented with Epazote and Oaxaca Cheese served with a Poblano Chile and Huitlacoche Sauce

STEAMED MUSSELS 22

White Wine Steamed Black Mussels and Chirla Clams, Tomatoes, Chiles and Epazote

LOBSTER TAQUITOS 21

Home Made Corn Tortilla, Sautéed Lobster topped with Chile Guajillo Adobo, Pickled Onions and Avocado

SCALLOPS 25

Scallops with Bean Purée, Carrots and Sweet Potato

Salads

CRAB SALAD 21

Tower Of Jumbo Lump Crab Meat, Citrus Segmnets and Avocado over a bed of Seasonal Lettuce and Coriander-Lime Vinegrette

LOBSTER SALAD 25

Chilled Lobster with Lemon-Caviar Dressing served on a bed of Mix Greens tossed with Lime Segments and Avocado Slices

ESENCIA SALAD 16

Mix Greens served with Sun Dried Tomatoes, Crispy Serrano Ham, Parmesan Wafers topped with Balsamic Vinegrette

SALMON SALAD

Lettuce Leaf with Chile Ancho Dressing and Mustard Seeds

Soups

LIME SOUP 15

Yucatecan classic Lime Chicken Broth, Bell Peppers and Pulled Chicken

CHILPACHOLE 14

Roasted Corn and Poblano Soup Drizzled with Epazote Pesto and Fresh Cheese

SEAFOOD SOUP 25

Seabass, Shrimp, Mussel and Clams

Pasta

SALMON LINGUINI 32

Linguini with Salmon served with Basil Sauce

SEAFOOD RISOTTO 23

Carnaroli Rice with Shrimp, Calamari, Mussels, Lobster and Tomato Fennel Cipolla

SEAFOOD FETTUCCINI 38

Fettuccini served with Shrimp, Clams, Mussels, Lobster with Xtabentum Sauce

Main Course

TIKIN XIC 18

Broiled Fish seasoned with Achiote and Wraped in Banana Leaf served with Pickled Onions, Spicy Xnipec and Black Rice

RED SNAPPER 23

Roasted Red Snapper topped with a Fresh Tomato, Olive and Caper Sauce served with Steamed White Rice

PEPPER TUNA 25

Yellow Fin Tuna, Braised Leeks, Mushrooms, Roasted Cambray Potatoes in a Spicy Gazpacho Sauce

GRILLED LAMB 35

Grilled Lamb Chop with a Caramelized Red Onion, Tomato Jam and Idiazabal Cheese Tart and Fig-Port Sauce

SEARED BEEF FILET 28

Seared Beef Filet with Spicy Guajillo served with Grilled Cambray Onions, Black Beans and Crispy Garlicky Greens

NEW YORK (390 grs) 40

New York Strip with Roasted Mushrooms, Mashed Potatoes and Root Vegetables

DUCK WITH CHOCLO 28

Braised Duck Legs and Pan Seared Duck Breast with Creamy Corn-Basil Puree, Tomato Marmalade and The Braising Jus

Esencia is a luxury hotel estate along the Mayan Riviera's best beach just 20 minutes south of Mayakoba, Playa del Carmen and 20 minutes in Mexico.