Book now
azulik-cenote-hero-mobileazulik-cenote-hero-desktop

TSEEN JA MENU

MENU

The Mayan solar is a family garden; lives and life cycles
That, like a seashell, goes infinitely round
And carries the sound of a language that
From generation to generation, performs the same role:
Lives and life cycles.

We bring the garden to the table
And so our values emerge
And spin infinitely,
Like a seashell carrying the sound of a language
From generation to generation
For lives and life cycles.

azulik-cenote-breakfast-salty-desktop

BREAKFAST | SALTY FLAVOR

French style quiche with longaniza of Valladolid, caramelized onions, regional pumpkin
and fresh local requeson.

Chaya (Mayan spinach) green omelette,
sour cream, turkey ham and Oaxaca cheese.

Hamburger with egg, bacon, smoked cheese,
mustard and caramelized onion,
served with potatoes
and homemade dressing.

Croissant with smoked speck, swiss cheese,
arugula and cherry tomato, accompanied
with chipotle and basil dressing.

Vegan Mollete, smashed beans, fresh spinach,
tofu aioli and pico de gallo
with guacamole.

Classic Chilaquiles, red or green sauce
with starry egg.

Starry egg, on homemade bread, avocado,
jalapeño chili, provolone cheese
and salad from our garden.

Classic Motuleños eggs, with ham, peas,
plantain and cheese from Chiapas.

English Breakfast, scrambled or starry eggs,
bacon or english sausage,
served with homemade bread,
cooked beans with baked tomato.

Huitlacoche Bagel, with smoked salmon,
arugula, tomato, cream cheese, accompanied
with guacamole and caper dressing.

azulik-cenote-breakfast-sweet-desktop

BREAKFAST | SWEET TASTE

Dates fruit smoothie bowl with banana
and almond milk.

Smoothie bowl, with hazelnut praline,
coconut milk with chocolate brownie.

Seasonal mixed fruit plate, jam and honey.

Fruit bowl mixed with granola and one
of our toppings: greek yogurt, plain yogurt,
vegan coconut yogurt or cottage cheese.

Waffle with banana, frosting cream cheese
and caramel sauce.

Vegan crepe with apple, cinnamon and raisins
accompanied with coconut ice cream
and nuts.

Pancake with ricotta cheese
and regional sour orange maple.

azulik-cenote-drink-mobile

DRINKS | HOT

Champurrado (made with corn and milk)
selection of flavors: coconut, pineapple
and guava with strawberry.

Canelita warm up traditional cinnamon,
molasses and anisette.

Ponche fruity punch with tecojote,
guava, spices and vanilla.

Café de olla freshly brewed coffee
with a hint of mezcal.

azulik-cenote-smoothie-mobile

DRINKS | ENERGIZERS AND DELICIOUS SMOOTHIES

Rejuveness spiruline, peanut butter,
spinach, banana and pineapple.

Halach uinic beets, carrot,
lemongrass & maca.

Balam ginger shoot, pineapple
and goji berries.

Kukulkan almond milk, coco nibs,
vanilla and acai.

azulik-cenote-appetizers-desktop

APPETIZERS

MOOTS • ROOTS

Soba ramen, spiced duck broth, foie gras,
smoked quail eggs, pickled daikon
and bok choy.

NOHOCH TUUNICH • STONE

Stone crab salad seasoned, spiced peanuts
dressings, pickled jicama, lime juice gel,
avocado and jalapeño cream.

WAKAX • BEEF

Aged roast beef wrapped in wild herbs,
huitlacoche and pepper leaf cream,
green tomato gel, mix cress, black garlic
pure-classic italian focaccia.

BU'UL • BEANS

Selection of coloured beans salad seasoned
with coriander grapefruit dressing
and fresh cheese.

azulik-waterfront-desktop

SALADS

XUULUBIL TAMAN • GOAT

Arugula, goat cheese, prosciutto,
pecans, balsamic.

ICH CHE • FRUITS

Seasonal mixed leafs, cranberries,
pear, blue cheese, almond,
champagne dressing.

WAAH • TORTILLA

Spinach, avocado, panela cheese,
pumpkin seeds, tortilla chips,
guajillo dressing.

azulik-cenote-main-courses-mobile

MAIN COURSES

K’ÁAK’ • FIRE

Fire roast cauliflower marinated with a paste
made of mayan flowers, sweet potato
and camomile emulsion, crunchy red quinoa
and multigrain rustic bread.

KAAB MOOTS • GROUND ROOTS

Steamed carrots, beetroots seasoned
with coconut oil vinaigrette,
pipian sauce, crunchy wild rice,
mix cress salad and corn cracker.

K’ÚUM • PUMPKIN

Confit green mayan pumpkin, veggie ragu,
roasted pumpkin seeds, served with homemade
flowerish tortillas.

TAMALI' • TAMALE

Cast blue corn tamales filled with espelon beans,
xnipec dressing, vegan cheese,
burn¡ed green tomato salsa.

KAY • FISH

Wild trout slow cooked in clarified butter,
mayan white almond mole.

T'U'UL • RABBIT

Free range rabbit stuffed
with wild chicory-white corn
and hazelnuts, umami demi glace,
chayote in majoran essence.

IIK • CHILLI

Stuffed poblano pepper with potato
black olive capers, fresh tomato and organic
gouda cheese, served with red mole.

azulik-cenote-dessert-desktop

DESSERT

MULIIX’ • LEMON

Cheesecake served on tamale leaf
with lemon compote.

KÁAPEH • COFFEE

Classic tiramisu of espresso and chocolate,
served in glass.

KE’EL CH’UHUK’ • CHURROS WITH ICE CREAM

Classic churros, milk ice cream
and caramel sauce.

NEEK’ • SEEDS

Almond rice pudding.

JIIX • LIME

Seasonal fruit cocktail marinated with rosemary
syrup accompanied with cucumber sorbet
and lime.

OPEN HOURS

OPEN DAILY
7:30AM – 10:30 PM

FOLLOW AZULIK