Pakal Autochthonous Mexican Cookery
Pakal Autochthonous Mexican Cookery Menu
Carnitas (pork)
A timeless Mexican dish, braised pork shoulder marinated with thyme, marjoram, orange, super tender . Served with guacamole, pickled onions and peppers.
Shrimp ceviche
Chopped Gulf of Mexico shrimp, lime juice, pico de gallo, diced cucumbers and guacamole, served with warm crispy tortilla chips.
Tacos.
Marinated overnight, braised and pulled the meats used for our tacos are flavorful and super tender, served on corn or flour tortillas and garnished with sour cream, queso fresco (for chicken and roasted peppers), guacamole, pickled red onions, queso fresco( for barbacoa and cochinita pibil).
Tortas.
Grilled Mexican style baguette, stuffed with choice of: barbacoa, tinga, cochinita or roasted peppers, topped with sour cream, pickled red onions guacamole and melted cheese.
Tostada
Crispy flat tortilla topped with fresh lettuce, Oaxacan black beans and choice of: beef barbacoa, chicken tinga, cochinita pibil or roasted peppers and garnished with option of sour cream, guacamole, pickled red onions and queso fresco
Tulum Bowl.
Green leaf lettuce, saffron rice, Oaxacan black beans, choice of meat or roasted peppers, pickled red onions, queso fresco, sour cream.
Aguas frescas
Refreshing coolers made from natural ingredients: Horchata: rice, vanilla, cinnamon, sugar cane. Jamaica: habiscus flower, sugar cane. Tamarindo: tamarind pulp, sugar cane. Loose leaf tea: dehydrated leaves and flowers.