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Home , Baby corn, Chile relleno, Comal (cookware), Esquites, Mexican cuisine, Mole de olla

THE STARTER

“” Freshly shaved roasted corn kernels, limes, , chilli powder and fresh 87

“” Mashing ripe and sea with a “” served with tomatoes, , lemon , 95

Melted Cheese Cheddar cheese, and , Served with 78

“Nachos” chips “”, refried , baked in oven topped with sour , Jalapeno chili and Guacamole

NATURAL 165

WITH SHREDDED 195

WITH CHILLI 210

Mexican Crudités Cucumbers, , and baby corn Served with a chilli- dip 75

Healthy Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

FROM DE “”

“” A tortilla filled with Cheddar cheese, heated on a “comal” and folded in half

WITH CHICKEN 183

WITH BEEF 355

WITH 212

VEGETARIAN 135

“” Wheat tortilla with and Cheddar cheese between two served with Guacamole, Pico de Gallo and Jalapeno chili

WITH CHICKEN 205

WITH BEEF 135

WITH SHRIMP 315

VEGETARIAN 145

Shrimp Tempura “” , mayonnaise, lettuce, red onions and coriander 155

Tacos Basket Soft steamed corn tortilla, mashed potatoes, onions and garlic 57

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

THE “”

“Acapulco” Cocktail Acapulco-style white calamari, , cucumbers, tomatoes, Coriander, and our secret Acapulco cocktail 135

Shrimp “” Deep Fried Corn tortilla Served with shrimps, marinated in lemon juice, Pico de Gallo, red onions, lettuce and green chilli 120

Vuelve a la Vida , shrimps and squids cocktail with tomatoes, juice, juice, soy sauce, coriander and chilli piquin 138

THE SALADS

“Tricolor” The Mexican flag with its colours green, white, and red represented in this salad with tomato slices, fresh Halloumi cheese and served with coriander vinaigrette 130

Caesar Traditional recipe with a Mexican touch

PLAIN 75

WITH CHICKEN 120

WITH SHRIMPS 138

Marias Iceberg Lettuce, Pico de Gallo, , fresh cheese, black beans, nachos with chipotle chili dressing PLAIN 95

WITH CHICKEN 130

WITH SHRIMPS 195

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

THE

“De Mariscos” Prawns, sea bass, calamari and mussels in a dried chilly 245

“ de Olla” Green beans, corn cob, squash, potatoes, carrots, shank . In a broth of chile guajillo and chile , seasoned with garlic, onions, and “epazote” 74

“Xochitl” (Hot Flower) Chicken broth with shredded chicken and pieces of avocado, Cilantro, tomatoes, green and 110

“Consomé de Verduras” broth with carrots, broccoli, green beans, Mushrooms, corn, onions and tomatoes 103

“THE ” Soft corn tortilla rolled around a filling and covered with a chilli pepper sauce

“Suizas” Stuffed with shredded chicken, green sauce, cream and melted cheese on top 145

“Enmoladas”

Mole Stuffed with shredded pigeon meat, “mole” sauce, Halloumi cheese and sour cream on top 315

“”

Tomato Enchilada Stuffed with grilled halloumi cheese, and melted Cheddar cheese on top 175

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

MAIN COURSES

Beef Fillet “Tampiqueña” One of the most popular meat dishes in . Roasted meat stripes, Mole “enchilada”, , guacamole and fried black beans 590

“Pibil” Chicken Traditional Mexican slow roasted dish from the Yucatán Peninsula, of Mayan origin Boneless chicken, marinated in strongly acidic citrus juice, seasoned it with and covered in a leave 195

“Mole” with Chicken Mole sauce served over a half boneless chicken, rice and red onions 190

Lamb Chops Served with grilled and mushrooms-chipotle sauce 465

Grilled Salmon with Coriander Butter Served with mashed sweet potatoes and roasted vegetables 220

Sea Bass Fish with Sauce Served with roasted vegetables and nectar 258

Coconut Jumbo Shrimps Served with white rice and mango sauce 430

Selection of Sea Sea Bass, salmon, cigala, clams, octopus, scallops, calamari and lobster tail Served white creamy white rice, grilled vegetables and garlic sauce 795

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

THE SPECIALS

Fajitas Marinated meat cooked with onions and bell peppers, served with black beans and Mexican rice

WITH CHICKEN 225

WITH RYB EYE BEEF 590

WITH SHRIMP 465

VEGETABLES WITH FRESH CHEESE 137

Burritos

Wrapped White tortilla with fried beans, cheddar cheese and rice

WITH CHICKEN 184

WITH RYB EYE 335

WITH SHRIMP 210

WITH VEGETABLES 135

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

OUR HOMEMADE DESSERTS

“Platanos Con ” Fresh banana with scrambled brownies and sweet whipped cream topping 102

“” Deep fried sweet coated in with , served with hot 80

Caramel Flan Cream caramel with orange confiture 84

“Mosaico” The familly recipe, jello with fresh cut in cubes 102

“Pan de Elote” Warm served with 78

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

MARIAS MENU

CHILI PEPPERS

FRESH CHILIS “Chile Chilaca”: Chile fresh, green-black, shiny little flat elongated and twisted, fleshy, spicy and sometimes is extremely spicy, usually measured between 15 and 23 cm long and about 2 or 3 cm wide. When it dries, it becomes black and is called Pasilla, in fact, the vast majority are left to dry. Mainly grown in the states of , Nayarit and Michoacán. The Chilaca is used primarily in the Midwest, usually roasted and peeled before use. In the capital is a common Chile, is made in slices or chopped integrates many dishes. In Michoacan Chile is a very important call or Cuernillo Chile Chile to shred, the latter name is because it usually shredded, ie do thin strips or slices: it used in regional dishes such as cerne uchepos (type dumplings) or .

“Chile Guero”: Generic name that applies to any Chile yellow or yellowish green. In different regions of Mexico have blond Chiles is totally different shape, size, flavor, intensity of itching and use.

“Chile ” Chile light green when ripe goes from yellow to orange, the texture is smooth, its shape resembles a flashlight, measuring about 4 cm long and 3 wide. Chile is considered the spiciest of all. Habanero is the classic Yucatecan food. The vast majority prefer to use when it is green or yellow. Not used dry, eat fresh, raw, roasted or boiled. It stings to make the sauce raw IX-NI-PEK (dog nose) ground in , sometimes just break it and pass a little faster for some sauce to release his itching. He is originally from the , no one knows exactly Habanero because his name apparently was not brought from Havana, Cuba. Decades ago that Chile was consumed only in the states of Yucatan, Tabasco, and is now much easier to get up in the Midwest.

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

“Jalapeño”: Chile fresh, green or dark green, elongated conical, sometimes ending in sharp or flat, fleshy skin is shiny. It is considered spicy or very spicy. It is widely grown in different regions of the country by what is known by “Cuaresmeno”. Widely used as green Chile, raw or cooked, it gives itching to different green sauces, tomato sauces and salsas table. Jalapeño's name is the most used around the country, you are given this name because she said that formerly were grown in Jalapa, Veracruz where traded to other parties, are now no longer grown there, but Chile is a very known and used in the cuisine of Veracruz. When it comes to their state of maturation takes a deep red color and is used interchangeably with green. In the dry versions of the most important is for Chipotle becomes very popular across the country, this is smoked as it dries and often is canned in sauce () and sweet marinades to prepare, resulting Chipotle Chile at a very spicy and sweet.

“Chile Manzano”: Chile fresh, succulent, bulbous, cone-shaped, bright yellow skin deep, measured on average about 5 cm long and 3 cm at its widest part. It is extremely spicy, so much so that rivals Habanero spicy as most of the country. In is the Canary Chile, for its distinctive yellow color, the spiciest. Drying takes its name from “Chile Cascabel”, is given this name by the rattlesnake, the sound made by his rattle at the end of the tail is similar to the sound of the rattle Chile seeds, dry red has a dark and very spicy.

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

“Chile ”: Chile fresh, meaty, large size, flattened cone shape with some undulations, generally dark green with shiny skin, although some varieties can be clearer. It is not considered exactly spicy, defined, it can sometimes be hot. This Chile is widely used in the of the Midwest states. Integer is the favorite to fill in, became famous with the “” (stuffed chili), among others. It is very common them in slices with cream and cheese are also added to the tomato sauce for beef . Also ground with cream or white sauce to make the call Poblano Cream, To fill this Chile is due to peel, usually handle, gets a sweat in a plastic bag and cut the skin open and the seeds are removed. This Chile is almost always used when green, makes maturing to bright red when dried becomes the “Chile

“Chile Serrano”: Chile small cylindrical green, is considered spicy, usually occupies for its seeds and veins also very spicy. It easily kept in the refrigerator for more than 10 days should not be frozen. It takes its name from its place of cultivation are the mountains of the states of , and Mexico, is the best known name throughout the country, although it is called green Chile. It can be eaten raw, cooked, roasted or fried. Usually we mixed with other ingredients to make different sauces, including the so-called “ aguacatada” or guacamole sauce.

“Chile Verde”: This name is given to all fresh peppers are green, usually immature, so it can deal with Chile Serrano, Jalapeno, Amashito, or Chile Poblano, among others. In the center of the country when you mention refers to the green Chile Chile Serrano.

“Chile X-CAT-IK”: Chile Yucatan Peninsula, pale yellow, thin, pointed, may be moderately spicy or very spicy, mostly used fresh, roasted, whole unpeeled part of pickled fish or shellfish, poultry dishes like turkey or chicken. The name of Chile in Maya means blond. It is also considered a blond Chile. As part of the culinary evolution of the Yucatan peninsula, now these peppers are filled with chicken pibil.

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

DRY CHILIS “A generic term used for a large number of peppers that are left to ripen and dry or dehydrated, dried and are widely used in . Among them are the Chile Ancho, Mulato, Guajillo, among others. Some peppers are smoked as well as dry as Chile Chipotle, Mora and Morita. These and others form the large group of Mexican cuisine is known as dried “chiles”.

“Chile Ancho” Brown, average length of 12 cm long and 7 cm at its widest, has a triangular shape, its texture is rough feet and bright, it must be flexible to the touch and never stiff. By soaking acquires a tone brick, and is responsible for giving color to most of the dishes in this color. Chile is the most widely used in many different forms. When fresh is Poblano. Not to be confused with “Mulato Chile” which is darker and bigger? To distinguish them is opened and viewed against the light, is the ancho chili and red stained glass “Mulato” chili brown. In many parts of the country is known as Chile to cook, because it is in sauces for dishes of all types of meat broths and are colored.

“Chile Cascabel”: Smooth, hard-shelled, moderately spicy, pleasant flavor, its seeds sound like a rattle or bell. The Catarina Chile is similar to this.

“Chile Catarina”: Dried chili, also called the , is immature green and bright red when ripe when dry, their skin is thin and provides a red color to sauces and it’s used in stews, marinades, soups and spicy sauces. It occurs in Aguascalientes, central and and southern . It's funny that it sounds like the “Cascabel Chile”.

“Chile Chipotle”: Dark brown, wrinkled texture, very spicy, Chiles is one of the most spicy of all dry. When fresh is the “Jalapeño”. Its name comes from , Chilli, Chile and Poctli, smoke, "Smoked Chile. The smoking technique dates from prehistoric times. This Chile is hot sauces and stews are sometimes called “enchipotlados”. It is sold dried in the markets to make pickled or marinated, but the vast majority of pickled peppers or marinated, can be consumed, and only very few people are doing at home. This Chile is the most popular throughout Mexico.

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

“Tree Chile”: When color is fresh green and red when ripe, it can achieve in the popular markets very easily, their flavor is similar to Serrano Chile, “Chile's dry tree” is bright red, very spicy, this is how most consumed. Used to make various stews, when done in sauce are not removed the seeds and veins. It is very common especially for table sauces.

“Chile Guajillo”: Chile dry, reddish brown, smooth skin and elongated triangular-shaped. When ripe the Chile Marisol is more important and used as dried chili, fresh as its consumption is extremely low, because almost everything is intended to dry. Chile Guajillo and Chile Ancho are probably the most used around the country. Its use is in all kinds of stews with pork, chicken, beef or other meat, is a part of mole, marinades, and so on. This is mostly used in blends with other Chiles, because one does not produce a good sauce. Must always be soaked before use and sometimes fails blender grind perfectly, so strain it is often preferable. There are three variants of the Chile “Guajillo Ancho” which is not spicy, “Guajillo Chico” which is moderate itching and “Guajillo Puya” which is very hot.

“Chile Morita”: Smoked dried chile, Chile smaller than the default, much like this, your skin is smooth, shiny, similar to the delay, measured. It comes from a small variety of jalapeño, it is very spicy with some sweetness, is used as the default or chipotle Chile, some say this is tastier. Mainly it is used in parts of Veracruz, Puebla and the Capital. To become hot sauces, stews of beef, chicken or pork, pickled or marinated.

“Chile Mulato”: Chile dry, blackish brown, with color and shape similar to Chile Ancho, but different, it tastes somewhat slightly sweet flavor similar to chocolate, sometimes turns out to be a little spicy, has a somewhat thick skin. When ripe it is of a type of very dark Poblano usually Poblano such sale does not go out when it's cool. This is one of the most important Chiles for the preparation of the moles, especially for the Mole Poblano. Although physically very similar to Ancho Chile, there is no substitute for this because the flavors are very different.

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge

“Chile Pasilla”: Dried chili elongated, has a blackish brown, with a shiny surface and wrinkled and spicy , its name is because when it dries, this is wrinkled like the grape-go when this is called “Chile Chilaca”. Used to make a number of sauces, like “salsa pasilla”, “salsa borracha” prepared with “” in different types of moles, Marinades, mess and accompanies various stews, Beef, pork or chicken. It can be cut into slices, fry and is the classic garnish of tortilla that is eaten in the capital of Mexico, the seeds and veins are saved and are fried, put on the table and diners bring flavor to their dishes with them.

“Chile Piquín” This name identifies a small number of Chiles that are distinguished by being in a round, oval and slightly tapered, being fresh are green and red are dried cuttlefish. Is very spicy. Chile is a spontaneous, evergreen, which appears in various fields because they are distributed by birds, changes in climate, soil and moisture generate small differences between them. Its name comes from Nahuatl and means flea, so it is also known flea Chile and a host of names, their names are derived from others, refer to its size, location where they grow or their property.

DRY

FRESH

Healthy Cuisine Created using fresh and nutritionally balanced ingredients, dishes contribute to optimal health and wellness Spicy

All prices are quoted in Egyptian Pound (LE) and are subject to applicable fees and taxes as well as 12% service charge