THE STARTER “Esquites” Freshly shaved roasted corn kernels, limes, mayonnaise, chilli powder and fresh cheese 87 “Guacamole” Mashing ripe avocados and sea salt with a “molcajete” served with tomatoes, onions, lemon juice, coriander 95 Melted Cheese Cheddar cheese, garlic and Pico de Gallo, Served with nachos 78 “Nachos” Tortilla chips “Totopos”, refried beans, baked in oven topped with sour cream, Jalapeno chili and Guacamole NATURAL 165 WITH SHREDDED CHICKEN TINGA 195 WITH CHILLI BEEF 210 Mexican Crudités Cucumbers, carrots, pineapple and baby corn Served with a chilli-mango dip 75 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 FROM DE “COMAL” “Quesadillas” A wheat tortilla filled with Cheddar cheese, heated on a “comal” and folded in half WITH CHICKEN 183 WITH BEEF 355 WITH SHRIMP 212 VEGETARIAN 135 “Sincronizada” Wheat tortilla sandwich with refried beans and Cheddar cheese between two flour tortillas served with Guacamole, Pico de Gallo and Jalapeno chili WITH CHICKEN 205 WITH BEEF 135 WITH SHRIMP 315 VEGETARIAN 145 Shrimp Tempura “Taco” Corn tortilla, chipotle 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 “CEVICHES” “Acapulco” Cocktail Acapulco-style white calamari, shrimps, cucumbers, tomatoes, Coriander, olives and our secret Acapulco cocktail sauce 135 Shrimp “Tostada” 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 Octopus, shrimps and squids cocktail with tomatoes, citrus juice, tomato 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 avocado 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, sweet corn, 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 BROTHS “De Mariscos” Prawns, sea bass, calamari and mussels in a dried chilly broth 245 “Mole de Olla” Green beans, corn cob, squash, potatoes, carrots, shank meat. In a broth of chile guajillo and chile pasilla, seasoned with garlic, onions, and “epazote” 74 “Xochitl” (Hot Flower) Chicken broth with shredded chicken and pieces of avocado, Cilantro, tomatoes, green Serrano pepper and onion 110 “Consomé de Verduras” Vegetable broth with carrots, broccoli, green beans, Mushrooms, corn, onions and tomatoes 103 “THE ENCHILADAS” Soft corn tortilla rolled around a filling and covered with a chilli pepper sauce “Suizas” Stuffed with shredded chicken, green tomatillo sauce, cream and melted cheese on top 145 “Enmoladas” Mole Enchilada Stuffed with shredded pigeon meat, “mole” sauce, Halloumi cheese and sour cream on top 315 “Entomatadas” Tomato Enchilada Stuffed with grilled halloumi cheese, tomato sauce 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 Mexico. Roasted meat stripes, Mole “enchilada”, rice, 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 annatto seeds and covered in a banana leave 195 “Mole” with Chicken Mole sauce served over a half boneless chicken, rice and red onions 190 Lamb Chops Served with grilled vegetables and mushrooms-chipotle sauce 465 Grilled Salmon with Coriander Butter Served with mashed sweet potatoes and roasted vegetables 220 Sea Bass Fish with Almond Sauce Served with roasted vegetables and agave nectar 258 Coconut Jumbo Shrimps Served with white rice and mango sauce 430 Selection of Sea Food 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 Crema” Fresh banana with scrambled brownies and sweet whipped cream topping 102 “Churros” Deep fried sweet pastry coated in sugar with cinnamon, served with hot syrup chocolate 80 Caramel Flan Cream caramel with orange confiture 84 “Mosaico” The familly recipe, jello with fresh fruits cut in cubes 102 “Pan de Elote” Warm cornbread served with vanilla ice cream 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 Jalisco, 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 Pork cerne uchepos (type tamale dumplings) or corundas. “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 Habanero” 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 sauces, sometimes just break it and pass a little faster for some sauce to release his itching. He is originally from the Caribbean, 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, Chiapas and Veracruz 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 adobo sauce (vinegar) 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 Oaxaca 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.