Villa TuluMar

Villa TuluMar Dining Experience

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.

BREAKFAST

Spanish Omelet / Torta Española

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

Spanish Omelet

Chilaquiles

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

Chilaquiles

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.

Eggs Any Style

Migas

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

Migas

Eggs Benedict

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

Eggs Benedict

Huevos Rancheros

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

Huevos Rancheros

Pancakes or Waffles

Served with seasonal fruit compote and maple syrup.

Fresh Fruit

Fresh Fruit Plate

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.

Spanish Omelet

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.

Birria de Res

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.

Chicken Enchiladas

Fish Tacos

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

Fish Tacos

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

Tacos al Pastor

Vegetarian Tostada

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

Vegetarian Tostada

Pizza

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

Pizza

Hamburger

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

Hamburger

APPETIZERS / MID-AFTERNOON SNACKS

Guacamole, Salsa & Chips

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

Ceviche

Ceviche

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

Ceviche

Shrimp Cocktail

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

Shrimp Cocktail

Vegetable Crudité

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

Vegetable Crudité

Hummus & Tzatziki

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

SOUPS / FIRST COURSE

Mushroom Soup

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

Mushroom Soup

Sopa de Chaya

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

Sopa de Chaya

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.

Sopa de Tortilla

Cream of Broccoli

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

Cream of Broccoli

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.

Mixed Salad

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.

Surf and 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.

Pollo or Cochinita Pibil

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.

Sushi Selection

Tamarind Pork Ribs

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

Tamarind Pork Ribs

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.

Pollo con Mole

Paella

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

Paella de mariscos

Chile Rellenos

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

Chile Rellenos (Chicken)

Seared Salmon Mango Habanero

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

Seared Salmon Mango Habanero

Pescado a la Plancha

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

Pescado a la Plancha

Lasagna

Classic lasagna with seasonal vegetables and garlic bread.

Pasta Fruta di Mare

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

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.

Vegetarian Lasagna

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.

Vegetarian Chile Rellenos

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.

Tropical Cheesecake

Key Lime Pie

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

Key Lime Pie

Carrot Cake

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

Carrot Cake

Flan

Egg custard with Mexican vanilla topped with caramel sauce.

Flan

Tres Leches

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

Tres Leches Cake

Bananas Foster (GF)

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

Bananas Foster

Chocolate Cake (GF option)

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

Chocolate Cake

Churros

Sweet Mexican fritters rolled in cinnamon sugar.

Churros

COCKTAILS & BEVERAGES

Margarita

Fresh lime juice, tequila, Cointreau, and agave — classic perfection.

Margarita

Mojito

Rum, macerated mint, sugar, lime, and soda — refreshing and crisp.

Mojito

Blue Lagoon

Vodka, blue curaçao, and lemonade — exotic and fun.

Blue Lagoon

Sangria

Red wine blended with fresh fruit and juice — Spanish summer in a glass.

Sangria

Daiquiri

Strawberry or mango fruit blended with rum, lime, and sugar syrup.

Daiquiri

Coco Loco

Coconut rum, pineapple juice, and coconut milk — pure tropical bliss.

Coco Loco

Mai Tai

Rum, Curaçao liqueur, orgeat syrup, and lime juice — island favorite.

Mai Tai

Espresso & Specialty Coffees

Cappuccino, latte, americano, espresso, or French press — available regular or decaf. We also have a selection of fine teas.

Espresso and Coffee Drinks

Fresh Juices and Agua Frescas

Each morning you will be served reshly squeezed orange juice, green juice, watermelon agua fresca, mint cucumber, etc. Based on seasonal ingredients

Fresh Juices

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.