YUCATÁN MENU
Botana
Sikil Pak
Typical Maya dip of ground pumpkin seeds, tomato and onion

Main Course
Queso Relleno a la Andaluza
Whole Gouda cheese ball stuffed with ground pork and chicken, flavored with mint, pine nuts and capers, topped with a lightly-thickened broth and golden raisins

Accompaniments
Arroz Rojo
A light rice flavored with tomato, onion and garlic

Dessert
Sorbetes Surtidos
An assortment of three tropical sorbets: guaya, guanábana and papaya

MAYA MENU
Soup
Crema de Guacamole
Chilled avocado soup topped with totopos and pico de gallo

Main Course
Dzotobichay y Ibewahes
A tamale assortment featuring stuffings of chaya, pumpkin seed and beans served with a warm tomato sauce

Accompaniment
Frijol Colado
Yucatán's famous black bean purée

Dessert
Empanadas de Piña con Sorbete de Mango
A tropical treat featuring fried pineapple pies served with sautéed plantain and mango sorbet

HOLIDAY
Soup
Crema de Cilantro
A rich, thick soup redolent of cilantro

Main Course
Pavo en Relleno Negro a la Francés
Turkey roasted in Yucatecan oregano butter, served in a charred chile sauce with slices of paté de campagne

Accompaniments
Arroz Verde
Pilaf-style rice cooked in an aromatic herb mixture, with slices of charred poblano chile

Dessert
Flan de Kahlúa con Chocolate
A rich flan incorporating coffee licor and criollo chocolate from Tabasco

OTHER DISHES PREPARED AT LOS DOS

Sopa de Lima a la Primavera
The classic Yucatecan soup ­ a light broth flavored with tiny limes ­ garnished with strips of broiled chicken and julienne of seasonal vegetables

Pollo Pibil
Chicken breasts marinated in achiote and sour orange juice, wrapped in banana leaves and smoked over mesquite wood

Pescado en Tikin'Xik
Achiote-marinated red snapper, roasted in banana leaves over a charcoal fire

Caballeros Ricos
A new take on the more traditional "caballeros pobres", this bread pudding is baked in cinnamon syrup enriched with almonds and rum