Kin Toh Carta

Dinner

• Signature Tasting Menu
  Savor the chef’s curated selection, crafted for sharing. Enjoy 4 appetizers, 4 main courses, and 4 desserts for a truly indulgent experience.

• TIGER MILK OF COCONUT WITH SCALLOPS
  Tiger's milk of tender Mayan coconut and scallop, accompanied by a mixture of fresh mango, onion, cucumber, radish and a touch of green chili essence. Avruga caviar covered with coconut foam.
• ORGANIC EMPANADA
  Corn dough and chlorophyll empanada, filled with seasonal vegetables sautéed with hazelnut butter and coconut cheese au gratin. Creole bean puree, fresh avocado slices and avruga caviar.
• BEETROOT & GOAT CHEESE SALAD
  An exquisite combination of glazed beetroot with agave honey, accompanied by a delicate goat cheese mousse. Enhanced with a beetroot gel infused with lemongrass, a balsamic reduction with red fruits, and the sophisticated touch of black truffle. Finished with a fresh mix of organic lettuces, creating a perfect harmony of flavors and textures.
• TST'IK (Venison Salpicón) 160gr
  Local wild venison salpicón on pumpkin seed tostada, with heirloom tomato, red onion, cilantro, sour cream.
• XILOTE PIBINAL STYLE 220gr

  800.00
  Smoked baby corns on the cob, roasted xcatic chili cream, peanut aioli and aged cheese, chili powder hammered with sesame seeds and spices, lemon from the organic garden.

• Breaded Brie Cheese
  Crispy brie cheese, red fruit compote, apple with mead accompanied by homemade bread.
• Xilote Pibinal Style
  Smoked baby corns on the cob, roasted xcatik chili cream, peanut aioli and aged cheese, chili powder hammered with sesame seeds and spices, lemon from the organic garden.

• Vegan Tagliatelle
  Rice pasta sautéed with garlic ghee, pumpkin flower sauce, vegan Oaxaca cheese and black truffle.
• Barbecue Pasta 140 gr
  Rice pasta with Mexican beef barbacoa cooked in its juice for twelve hours with herbs and chili marinade, accompanied with roasted tomatillos and aged cheese.
• Axiotado Fish 220 gr
  Catch of the day fillet cooked over embers, creamy achiote sauce, xnipec, citrus emulsion, pickled mustard seeds, herbs from our organic garden.
• Salmon Glace 220 gr
  Salmon fillet with a maple honey and old mustard glaze, saffron velouté mirror and green mussels sautéed with parsley ghee.
• Maax Cay (Mayan Octopus) 220 gr
  Mayan octopus cooked to'k'untah style, with achiote-coated peanut pibinal, crispy sweet potato and

• Shrimp Risotto 350 g
  Garlic emulsion, Seafood risotto and Black Garlic.
• Beef Steak / 400g
  Seasonal vegetables with balsamic vinaigrette, morel mushroom quenelle, demi-glace with port, black truffle, pesto bread or blue corn tortilla.
• TOMAHAWK PRIME 1 kg
  A majestic 1-kilogram Tomahawk Prime steak, grilled to perfection to highlight its intense flavor and unmatched juiciness.
• SHORT RIB 250 g
  Short rib cooked over low heat for 48 hours in its own juice, aromatic herbs and red wine. Served with mashed potatoes scented with white truffle oil, organic seasonal vegetables, beef gravy and crispy chaya leaves.
• NEW YORK WAGYU INTOKU
  A succulent 400-gram New York Prime steak, expertly grilled to enhance its exceptional flavor and texture. Served with maple-glazed carrots, creamy ricotta cheese, and a vibrant salsa macha, adding a touch of spice and depth of flavor. A balanced and sophisticated culinary experience.
• RIB EYE WAGYU INTOKU 400 g
  Exquisite premium cut of 400 gram Wagyu Intoku Rib Eye, carefully grilled to highlight its unique flavor and texture. Accompanied by mashed potatoes and vegetable mix with grilled brussels, crispy prosciutto and a delicate balsamic reduction with a touch of black recado,
• PRIME FILLET 400 g
  A premium 400-gram Prime filet, cooked to perfection to highlight its unmatched tenderness and flavor. Served with creamy mashed potatoes, grilled artichokes adding a smoky touch, and a refined white miso and bone marrow carbonara sauce that enhances every bite with a burst of umami. A dish that blends elegance and tradition.
• NORTHERN STRIPS 600 g
  Sautéed baby vegetables, truffled mashed potato bonbon, mushroom quenelle, demi-glace with port, pesto bread or blue corn tortilla.

• Najil Kaab (Swarm) 140gr

  450
  Melipona honey ice cream, covered with caramelized seed, creamy honey, covered with cocoa slices in different textures, melipona honey gel and cocoa honeycomb.
• Citric 176g

  450
  Creamy passion fruit with orange jelly, accompanied by a lemon financier, sweet orange supremes from the region and a yogurt ice cream mounted on an almond soil with a passion fruit tuille.
• Cacao Blossom 120g

  450
  Vanilla sponge cake accompanied by floral honey gelatin, with crunchy caramelized pine nuts, complemented by a citrusy orange purée. It is all covered with a smooth foam of cacao blossom tea brought from Oaxaca, Mexico, topped with a crisp soy milk garnish. GF
• Reishi 120g

  450
  Chocolate log filled with a light, crunchy almond sponge cake and cranberry fruit paste, adding a hint of tartness. It is complemented by a light, refreshing yogi cream infused with exotic spices, and decorated with reishi mushroom slices, cacao soil, and fresh sprouts from the tribe’s garden.