Mexican, International
CHAYA
Beginning every day with fresh fruit, juices, pastries, classic breakfast items, and Mexican dishes like chilaquiles and Mezcal French toast, Chaya may have the most lavish breakfast and Luch menu of all the restaurants in Cancun, Mexico.
- Breakfast 7 a.m. – 11 a.m
- Lunch 12 p.m. – 4 p.m
BREAKFAST
7 AM - 11 AM
HOT DRINKS
COFFEE
Americano | Espresso regular | Decaffeinated | Cappuccino | Latte
Artisanal chocolate from Oaxaca
.
TIANTÉ
Artisanal teas by Mexican master
.
Black
English breakfast, earl grey, chai
Green
Jasmine, moroccan mint
Herbal teas
Blackberry, chamomile, orange-cinnamon, apricot
COLD DRINK
Freshly pressed juice
Orange juice | Grapefruit juice | Green juice
SMOOTHIE BAR
Goji
Goji, mango, mint, organic honey, vegan vanilla yogurt, almond milk
Camu camu
Camu camu powder, strawberry, ginger, banana, organic honey, milk
Maca
Maca, guava, lemongrass, organic honey,
yogurt, milk
Kale
Banana, spinach, honey, yogurt, strawberries, spirulina
Kaffir
Vanilla yogurt, mango, kaffir leafs, banana, organic honey
Açaí
Açaí, blueberries, bananas, strawberries, honey, yogurt, milk
A selection of natural blends designed to revitalize body and mind.
FROM THE MARKET
Full American Breakfast
Your full American breakfast includes: A hot drink, a juice, pastry basket, a cold dish, a hot dish and a side
Seasonal regional fruits
Home-made granola, Papantla vanilla yogurt
Grapefruit supremes
Fresh mint and local honey
Oats & cereals
Piloncillo, golden raisins, caramelized walnuts, red berries, pomegranate syrup
Yogurt with chia & citrus
Orange blossom, cacao nibs, pistachios, raspberry, orange salt
Açai bowl
Almond milk, amaranth, granola, caramelized banana, Irapuato strawberries
Michoacán avocado parfait
Coconut milk, banana, agave honey, Papantla vanilla yogurt
Bakery basket
Two pieces of freshly baked pastries, two slices of sourdough bread, butter and homemade seasonal jams
ORGANIC EGGS AND SPECIALTIES
Organic eggs any style
Two eggs, choice of two sides: Salad, sautéed potatoes, refried beans, avocado
Classic eggs benedict
Two poached eggs on an english muffin, hollandaise sauce, canadian bacon, black truffle oil, organic baby leaf salad
Chaya frittata
“Requesón” cottage cheese, asparagus,
chaya leaves, peppers, baby leaf salad, heirloom tomatoes, yucatecan lime vinaigrette, parmesan cheese
Shakshuka
Two eggs in a spicy tomato sauce with paprika, cumin, onion, garlic, parsley, grilled sourdough bread
Pancakes or waffles
Maple syrup, whipped cream, red berries from Irapuato
French toast with mezcal 400 conejos
Agave honey, custard sauce, red berries from Irapuato, cinnamon, sugar, vanilla ice cream from Papantla, maple syrup
Avocado Toast
Two poached eggs on rye bread, “requesón” cottage cheese, avocado, pumpkin seeds from the Mahas region, pistachio hollandaise sauce
Smoked salmon bagel
Lemon-scented cream cheese, capers, chives, deviled egg, toasted seeds
Turkey sub
Turkey breast ham, arugula, spinach, heirloom tomatoes, mozzarella cheese, avocado, basil mayonnaise, pickled jalapeño peppers
Specialties from our land
Traditional chilaquiles
Two fried eggs, green or red sauce to taste, avocado, fresh cheese, sour cream, onion, chorizo from Temozón
Ranchero eggs
Two fried eggs on a seared tortilla, refried beans, pork ham, pasilla chile sauce, sour cream, onion, cilantro, serrano chile
Motuleño eggs
Two fried eggs on crispy corn tortilla and refried beans, topped with ranchera sauce, pork ham, peas, fried plantains, fresh cheese, serrano chile, cilantro
Vegan enfrijoladas
Three tortillas filled with vegan chorizo, black beans with epazote, creamy avocado
Egg tacos
Three flour tortillas filled with Mexican-style scrambled eggs, green and red chorizo from Valladolid, avocado, cilantro, with green and red sauce
Criollo corn quesadilla
Corn tortilla stuffed with Oaxaca cheese, avocado, beans, cilantro, purslane, sour cream, chicatana ant sauce.
Choose from: pressed pork rinds, mushrooms, potatoes with chorizo, squash blossoms, chicken, chile marinated pork meat
Chicharrón in green or red sauce
Pork rinds, Yucatan crispy pork belly, corn tortillas, refried beans, onion, garlic, cilantro, jalapeños
Chicken enmoladas
Three corn tortillas filled with chicken, topped with mole poblano sauce, sour cream, onion, fresh cheese, sesame seeds, cilantro
Gratinated green chicken enchiladas
Three corn tortillas filled with chicken (5 oz), swiss cheese, green sauce, sour cream, onion, cilantro, serrano chili
Stuffed poblano chile
Charred poblano chili pepper, stuffed with scrambled eggs and beef jerky, in a tomato sauce with cilantro, onion, quesillo cheese, chipotle hollandaise sauce
Michoacan aporreadillo
Two scrambled eggs with shredded beef jerky sautéed with roasted tomato sauce, avocado, serrano chile, cilantro, beans, corn tortillas
SIDES
Avocado
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Herb-roasted potatoes
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Valladolid longaniza sausage
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Grilled ham
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Applewood smoked bacon
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Refried beans
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LUNCH
11 AM - 4 PM
RAW BAR
Ceviche of sea bass with citrus fruits from the peninsula | 5 oz
Avocado, lime, sour orange, Ixil onion, habanero
chili powder, and serrano chile slices. Grilled tlayuda, and root vegetable chips
Scallop ceviche | 5 oz
Coconut milk, green apple, citrus, chahua chili, mint and cilantro
Seared palm heart and avocado tiradito
Pineapple, chayote, cucumber, cilantro, mint, tiger milk with xcatik chili
Green shrimp aguachile | 5 oz
Cucumber, radish, cilantro, red onion, jalapeño pepper and cilantro
SALADS AND STARTERS
Guacamole
“Castacan” Yucatan pork belly, pork rinds, roasted garlic, jalapeño peppers. Mexican sauce, tortilla chips and grilled tlayuda
Kidney bean hummus
Toasted seeds and nuts, green beans, olive oil. Zaatar pita bread
Tomato salad
Heirloom and rosapa’ak tomatoes, white cucumber, butter avocado, radish, cashews, chaya pesto, and pumpkin seeds
Baby beet salad
Labneh, arugula, vanilla vinaigrette, melipona bee honey, figs, citrus supremes, toasted hazelnuts, crispy shallots
MAIN COURSE
Roasted catch of the day | 9 oz
Aromatic basmati rice with seeds, fresh leaf salad, fennel, basil, roasted organic vegetables with fresh herbs
Grilled mayan octopus | 10 oz
Farro salad, parsley gremolata, burnt garlic oil, preserved lemon purée, piperade
Seafood linguini | 9 oz
Freshly selected seafood, toasted pine nuts, basil, butter, poultry jus, and white wine
Fried gulf shrimp in corn crust | 5 oz
Corn broth, cambray onion, citrus, cilantro, epazote oil
Spiced baked cauliflower
Thai basil broth, galangal, macadamia nuts, cilantro, palm hearts, tender seasonal vegetables
Roasted free-range chicken | 14 oz
Broccolini, spinach, carrots, leek, ginger, lime butter with tarragon
Yucatecan roast suckling pig | 6 oz
Cauliflower purée, green beans, zucchini, parsnips. Pork jus with sherry vinegar
Lamb stew | 6 oz
Medjool dates, potato, carrot, spring onion, parsnip, and couscous.
Homemade sourdough bread
SIDES
Truffle fries
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Baby corn ribs with manchego cheese
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Brussels sprouts with crispy pancetta
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Sautéed broccoli with fennel flower
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Couscous
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Farro grain salad
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DESSERTS
Chocolate cake with Yucatecan lime
Creamy chocolate, crunchy almonds and regional lime namelaka
Piña colada pavlova
Light coconut cream, roasted pineapple, annatto
and mezcal. Yuzu crisp
Sorbet trilogy
Mandarin with tajín, watermelon with cucumber and lime
Pool Bar
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POOL BAR
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IN ROOM DINING
Enjoy 24-hour in-room dining, offering a diverse menu of exquisite dishes crafted with the finest ingredients.
