Welcome to your personalized dining experience at Villa TuluMar — where every meal is prepared fresh by your private chef and culinary team. Each dish highlights the best of Mexican, Mediterranean, and global cuisine using locally sourced ingredients, fresh seafood, and imported specialties.

Before your arrival, you may select dishes from this menu for breakfast, lunch, and dinner — or simply choose "Chef’s Choice" and allow our team to curate a one-of-a-kind culinary journey tailored to your preferences. We gladly accommodate vegetarian, vegan, gluten-free, and other dietary requests.

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BREAKFAST

Spanish Omelet / Torta Española

Egg omelet made with potatoes, onions, mushrooms, zucchini, red bell peppers, salt and pepper.

Chilaquiles

Fried corn tortillas covered in green tomatillo or red sauce with pulled chicken, cheese, onions, garlic, and cilantro. Optional fried egg on top.

Eggs Any Style

Prepared to your liking — scrambled, a la Mexicana with pico de gallo, fried, poached, or custom omelets with your choice of filling.

Migas

Scrambled eggs with fried corn tortilla strips, tomatoes, onions, cilantro, garlic, and cheese.

Eggs Benedict

Poached eggs on toasted bread with ham (or other protein or vegetable), topped with Hollandaise sauce.

Huevos Rancheros

Fried corn tortilla topped with refried beans, fried eggs, red sauce, fried plantains, onions, cilantro, sour cream, and queso fresco.

Pancakes or Waffles

Served with seasonal fruit compote and maple syrup.

Fresh Fruit

French Toast

White bread dipped in eggs, milk, sugar, and vanilla; cooked in butter, topped with cinnamon sugar and syrup, served with bacon.

Yogurt Parfait

Greek yogurt with granola and berries, served with toast, marmalade, and bacon.

LUNCH

Birria

Traditional Mexican stew that has its origins in the state of Jalisco. It’s a flavorful, slow-cooked dish typically made with beef. The meat is marinated in a blend of spices and then slowly cooked until it’s tender and infused with deep, complex flavors. Served with tacos for dipping.

Shrimp Tacos “Al Gobernador”

lour or corn tortillas filled with shrimp sautéed in poblano peppers, tomatoes, onions, garlic, topped with cheese and chipotle crema.

Chicken Enchiladas

Corn tortillas stuffed with chicken and cheese in red or green sauce, topped with romaine lettuce and served with refried beans.

Fish Tacos

Corn or flour tortillas filled with tempura fish, salsa mexicana, and mayo.

Tacos al Pastor

Corn tortillas stuffed with pork shoulder marinated in citrus and spices and cooked “al pastor” style with red sauce, onions, cilantro, pineapple and green tomatillo salsa

Vegetarian Tostada

Fried corn tortillas topped with refried beans, cabbage, tomatoes, avocado, cheese, and red onion.

Pizza

Pizza crust topped with tomato sauce and cheese plus your choice of toppings — or Chef’s choice.

Hamburger

Classic burger with lettuce, tomato, onion and fries. Choice of cheese and condiments.

APPETIZERS / MID-AFTERNOON SNACKS

Guacamole, Salsa & Chips

Avocado, lime, cilantro, and pico de gallo served with corn tortilla chips.

"Esquites" Mexican Street Corn

Fire-grilled corn on the cob coated in creamy chipotle mayo, crumbled cotija cheese, fresh cilantro, and a squeeze of lime for the perfect balance of smoky, spicy, and tangy flavor.

Ceviche

Choice of shrimp or mixed seafood with lime, onion, tomato, and cilantro. Served with corn tostadas.

Shrimp Cocktail

Cooked shrimp in a tomato-based sauce with avocado, celery, and lime.

Vegetable Crudité

Fresh vegetable platter with dips and crackers — light and refreshing.

Hummus & Tzatziki

Served with pita bread and raw veggies for a Mediterranean touch.

SOUPS & SALADS

Mushroom Soup

Seasonal mushrooms, onion, potato, and cream for a rich flavorful start.

Sopa de Chaya

Chicken broth with shredded chicken, Chaya (Mayan leafy green), mushrooms, and spices.

Sopa de Lima

Mayan chicken broth with lima (sour orange), pulled chicken, avocado, and fried tortilla strips.

Sopa de Tortilla

Traditional tortilla soup with guajillo chile, tomato, and chicken broth, topped with sour cream and crispy tortilla strips.

Cream of Broccoli

Broccoli, potatoes, onion, and basil in a creamy chicken-broth base.

Cream of Chile Poblano

Fire-roasted poblano peppers blended into a velvety, gently spicy soup.

Sopa de Frijol (Black Bean Soup)

Comforting black bean soup made with house chicken broth.

Mixed Salad

Mixed lettuces and seasonal raw veggies with a house-made dressing.

Caesar Salad

Romaine lettuce, croutons, Parmesan, and creamy Caesar dressing.

DINNER ENTRÉES

Surf and Turf

Argentinian Prime Beef Filet Mignon with lobster tail, sweet potato mash, and seasonal vegetables. Finished with a hibiscus red wine reduction. Can be just surf or just turf.

Pollo or Cochinita Pibil

Traditional Mayan dish. Chicken or pork marinated in citrus and achiote, slow-cooked in banana leaves with onions. Served with fried plantains, chayote squash, pickled red onions, and rice.

Sushi

Chef’s choice of fresh nigiri, sashimi, and rolls. Note: not available on check-in day. Served Tue/Wed/Fri/Sat to ensure freshness.

Tamarind Pork Ribs

Slow-cooked ribs glazed with chile pasilla and tamarind. Served with seasonal vegetables and rice.

Pozole

Classic red or green hominy stew with pork, onions, cilantro, and traditional accompaniments.

Pollo con Mole

Braised chicken in red or green mole sauce. Served with rice, beans, and seasonal vegetables.

Paella

Saffron rice with chorizo, chicken, and seafood. Can be made mixed or without seafood upon request.

Chile Rellenos

Poblano peppers stuffed with chicken, onion, and cheese. Baked and topped with salsa ranchera and cheese.

Seared Salmon Mango Habanero

Fresh salmon over house-made mango habanero sauce with seasonal vegetables.

Pescado a la Plancha

Pan-fried seasonal fish fillet, mixed vegetables, and pesto fettuccine.

Lasagna

Classic lasagna with seasonal vegetables and garlic bread.

Pasta Fruta di Mare

Homemade fresh pasta tossed in a buttery clam sauce with seafood.

Gnocchi Cinque Pi

Soft potato gnocchi tossed in a rich blend of five Italian favorites: panna (cream), parmigiano, pomodoro, prosciutto, and piselli (peas), creating a perfectly balanced, indulgent dish.

VEGETARIAN OPTIONS

Greek Pasta

Pasta tossed with arugula, olives, cherry tomatoes, and feta.

Quinoa and Roasted Veggies

Buttered quinoa with roasted seasonal vegetables.

Vegetarian Lasagna

Pasta layered with tomato sauce, spinach, vegetables, and cheese — hearty and comforting.

Mushroom Birria

Hearty mushroom stew inspired by traditional birria — rich, slow-cooked flavor with no meat.

Chile Rellenos (Vegetarian)

Poblano peppers stuffed with zucchini, onion, celery, leeks, mushrooms, and spinach. Baked and topped with salsa ranchera and cheese.

Lentil Salad

Lentils, onions, tomatoes, cilantro, spinach, and queso fresco — light, fresh, and protein-packed.

Falafel & Vegetable Skewers

Grilled falafel, zucchini, bell peppers, onions, and mushrooms topped with mozzarella and mango salsa.

Nopal Salad

Cactus, cilantro, onion, tomato, and olive oil — a refreshing Mexican classic.

DESSERTS

Tropical Cheesecake

New York–style cheesecake topped with tropical fruit caramel syrup.

Key Lime Pie

Creamy version of the traditional Key Lime Pie — sweet, tart, and refreshing.

Carrot Cake

Carrots and nuts in a moist cake with cream cheese icing.

Flan

Egg custard with Mexican vanilla topped with caramel sauce.

Tres Leches

Traditional Mexican white cake soaked in three milks and topped with dulce de leche.

Bananas Foster (GF)

Caramelized bananas in brown sugar, butter, rum, and cinnamon; served with vanilla ice cream.

Chocolate Cake (GF option)

Chocolate layer cake with rich chocolate frosting. Gluten-free option available.

Churros

Crispy golden pastries dusted with cinnamon sugar, served warm with rich chocolate and caramel dipping sauces for a sweet, indulgent treat.

COCKTAILS & BEVERAGES

Our mixologists can craft nearly any cocktail or mocktail you desire — these are just a few of our favorites to inspire you.

Margarita

The timeless blend of tequila, fresh lime juice, and Cointreau, shaken to perfection and served on the rocks with a salted rim for a bright, refreshing finish. Can also be made with passionfruit, hibiscus, mango, and strawberry.

Passionfuit Mezcalita

A vibrant twist on the classic margarita, blending smoky mezcal with fresh passionfruit, lime juice, and a hint of agave for a perfectly balanced tropical bite

Mojito

A refreshing Cuban favorite made with fresh mint, lime juice, white rum, and a touch of sugar, topped with sparkling soda for the perfect balance of sweet, citrusy, and crisp.

Caipirinha

Brazil’s signature cocktail made with muddled fresh lime, sugar, and smooth cachaça, served over ice for a perfectly crisp and refreshing balance of sweet and tart.

Smoked Old Fashioned

A timeless bourbon cocktail elevated with a wisp of aromatic smoke, handcrafted with Woodford Reserve, muddled sugar, and bitters for a smooth, smoky, and perfectly balanced finish.

Bloody Mary

A bold and savory classic crafted with premium vodka, fresh tomato juice, house-made spice blend, and a splash of citrus, garnished to perfection for the ultimate brunch cocktail.

Guests agree to pay a food and beverage deposit of $1,000 USD for up to 8 guests and $2,000 for 9–16 guests via credit card no later than 7 days prior to check-in. Prestocks of groceries and beverages are billed at cost plus a 30% service fee. On average, guests spend between $50–$75 USD per person per day including food, alcohol, and prestocking fee.

Villa TuluMar Dining Experience