RESERVAR

XKINA RESTAURANT

Prices in Mexican Pesos

APPETIZERS

Chargrilled Aguachile with Palm Hearts
Chargrilled green tomato sauce, palm hearts, cucumbers, red onion, radishes, and avocado cream with tortilla chips.
110
Cheese Platter
Artisanal tomme Mexican cheeses, Oaxaca cheese, and pyramid cheese, served with a red berry and hibiscus flower compote (180g).
90
Vegetable Turnovers
Pan-seared vegetables (zucchini, bell peppers and onion) served with guajillo chilli tzatziki.
90
Yecapixtla Salted Beef Carpaccio
Laminated salted beef with avocado cream, chargrilled chilli dressing, Ocosingo cheese, lemon zest, and tortilla chips.
120
Baja Cauliflower Tacos
Cauliflower covered in pico de gallo (fresh mixture of diced tomato, onion, cilantro, salt and lime juice), chipotle chilli mayonnaise and mixed cabbage, in flour tortillas.
85
Seafood Ceviche
Mixture of octopus, shrimp, avocado, fish, cucumber, onion and cilantro smothered in Sinaloa-style sauce (160g).
160

SALADS

Spinach Salad
Caramelized nuts, vegetarian goat’s cheese, kombucha vinaigrette, and red berries.
95
Caprex Salad
Creole plum tomatoes, Oaxaca cheese, sunflower seed pesto and piloncillo vinaigrette with balsamic vinegar.
85
Caesar
Prepared in the traditional way.
90
Grilled Asparagus
Sautéed and coated in cashew nut cream and shallot vinaigrette.
120

SOUPS, BOWLS AND PASTAS

Traditional Meat Broth
We cook the meat for 4 hours, adding cilantro, onion and lime juice (350ml).
95
Cream of Bean Soup
Scented with avocado leaf, served with julienne tortillas, fresh cheese and avocado (350ml).
80
Dry Black Noodles
Cooked in calamari juice and topped with calamari stuffed with compressed pork rind, ranch cream and Chiapas cheese…Not to be missed! (180g).
120
Mexa Bao Bun Tempeh
Our very own version of steamed bread with guajillo chilli temphe, guacamole and quelite salad and served with salsa martajada (crushed hot chilli sauce) (180g).
80
Tortilla Soup
Guajillo chilli, fresh cheese, diced avocado, pork rind and julienne tortilla smothered in a delicious creamy tomato broth.
75
Xochitl Broth
Completely fat-free.
90

X KINA SPECIALTIES

Mushrooms with Red Mole and Vegetarian Goat’s Cheese
Sautéed mushrooms and mole made from 15 ingredients with vegetarian goat’s cheese, served with tortillas to make tacos.
140
Creamy Black Rice
A sweet rice mixture prepared with calamari juice, shrimp, and Ocosingo cheese (120g).
230
Sea Bass Wrapped in Hoja Santa
Made with rustic green tomato sauce and quelites (aromatic herbs) (180g).
240
Pasta Bologna
Traditional tomato sauce prepared with basil, garlic, onion, carrot and beef, and a touch of red wine.
140
Grilled Chicken Supreme
Served with baby nopal, panela cheese and a delicious pasilla chilli sauce.
210
Serrano Tuna
Seasoned with serrano ham salt, served with caramelized shallots in red wine, avocado purée and a touch of habanero (200g).
240
Toreada Flank Steak with Scallions
400g of flank steak garnished with chiles toreados (sautéed and blistered chilli peppers) and French fries.
260
Duck Mixiote
Cooked in maguey leaf with a baby nopal (prickly pear) and pickled onion garnish (180g).
190
Picadillo Beyond Meat
Made with 100% vegetarian meat, potato, onion, peas and homemade tomato purée, served with white rice and a crockpot of beans with epazote.
220
Green Ones Au Gratin
Enchiladas sautéed in a green tomato sauce, stuffed with chicken and topped with ranch cream and Chihuahua cheese.
140

DESSERTS

Requeson Cheese Flan
Baked with requeson cheese and piloncillo (cane sugar) syrup
90
Corn Bread with Eggnog
Native criollo corn with traditional eggnog
90
French Toast
Brioche bread with a citrus marinade, red berry compote and mascarpone cream.
110
Golden Milk Crème Brûlée
Made traditionally using vegetable-based milk, ginger and turmeric, with a caramel crust.
90
Chocolate Fondant
95