Mexican cantina

JA’O

A modern version of a classic Mexican bar and grill, JA’O serves artful presentations of widely-known favorites like chips and guacamole, tacos, and ceviches, as well as more regional culinary treasures like chiles en nogada, which is traditionally only eaten during certain months of the year, and local tequila. At night, musicians and dancers often perform.

Lunch 4 p.m. – 6 p.m.
Dinner 6 p.m. – 11 p.m.
Open Wednesday–Monday | Closed on Tuesdays

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A delicious plate of Mexican tacos served at Jao restaurant in Waldorf Astoria, showcasing authentic flavors in an elegant setting.

Exquisite culinary experiences featuring diverse and flavorful dishes

A cocktail glass with shaved ice is garnished with fresh, colorful fruit pieces.

Fluffy pancakes with crispy bacon and sauces, beautifully served at JA’O

A group of people raising their wine glasses together in joyful celebration.

Waldorf Astoria Riviera Maya, JA'O Indoors Restaurant. Luxury Resort.

DINNER MENU

TO SHARE

GUACAMOLE WITH GRASSHOPPERS AND CASTACÁN

Mexican sauce, grilled oaxacan tlayuda, creole corn tortilla chips

SIKIL PAK DIP

Pumpkin seed dip, tomato, pickled red onion, cilantro Grilled tlayuda, tortilla chips

RIB EYE TLAYUDA

Creole corn tortilla base, strained beans, quesillo, grilled rib eye, avocado, pickled red onion (5.2 oz)

Salads, Ceviches & Tostadas

ARUGULA AND FRISSÉ SALAD

Dates, goat cheese, pistachio, peanut, almond, tangerine, hibiscus vinaigrette

QUELITES SALAD

Avocado, pink pine nut, cheese, pickled vegetables, lime mustard vinaigrette

MUSHROOM CEVICHE

Fermented tiger's milk, chive oil, avocado puree, aniseed and cilantro

ENSENADA TUNA TOSTADA

Marinated in Oaxacan chilis, black garlic mayo, avocado, lime and yuzu, seaweed (5.2 oz)

RED TOTOABA CEVICHE AND FRIED OCTOPUS

Tomato, shallots, celery, jalapeño peppers, avocado (4.2 oz)

STARTER

CRISPY SNAPPER PESCADILLAS

Tomatillo green sauce, guacamole (4.2 oz)

QUESABIRRIA IN ITS JUS

Morita chile sauce, red onion, avocado, roasted green sauce (2 pcs)

QUESO FUNDIDO JA´O

Chihuahua cheese, Valladolid sausage, mushrooms, epazote, corn or flour tortillas

PLANTAIN FRITTERS

Tomato broth with morita chile, Chiapas fresh cheese

ESCAMOLES IN EPAZOTE BUTTER

Ancho chile powder, pasilla chile aioli, green sauce, blue corn tortillas (3.1 oz)

SPECIALITIES

PORK SHANK

Marinade in chile pasilla mixe, mulato and chipotle, creole corn tortilla, rice, tomatillo sauce (7 oz)

SHORT RIB BARBACOA ON MAGUEY STALK

Cantina green sauce, traditional broth, corn tortillas (6.3 oz)

SURF AND TURF MIXED GRILL

Rib eye, zarandeado shrimp, artisan Temozón sausage, panela cheese, nopales, salsas tamuladas, native corn tortillas (14 oz)

CHICKEN BREAST IN GREEN PIPIAN

Seasonal vegetables, basmati rice, Mahas pumpkin seeds, purslane, wild green (6.3 oz)

GREEN CHICKEN POZOLE

Cacahuazintle corn, oregano, radish, onion, lettuce, sour cream, grilled tlayuda (4.9 oz)

CATCH OF THE DAY AS IN NAYARIT

Green leaves, rice, beans (6.3 oz)

MOLE RAIZ AND FRESH MUSHROOMS V

Black Oaxacan mole, cauliflower in cocoa butter, sweet potato, mashed plantain, nopales, roasted mushrooms, epazote, tortillas with hoja santa

TACOS

BLACKENED SEA BASS TACOS

Tatemado tomatillo, pickled red onion, cilantro, crispy cabbage (4.2 oz)

MAYAN SHRIMP & OCTOPUS TACOS

Guajillo vinaigrette, potato aioli, french fries (4.2 oz)

GRINGA AL PASTOR

Marinated pork, quesillo, flour tortillas, pineapple (4.2 oz)

VEGAN TACO AL PASTOR

Marinated jackfruit and mushrooms, pineapple

ADD ONS

SHRIMP

5 oz

OCTOPUS

4.2 oz

CHICKEN

5.2 oz

RIBEYE

5.3 oz

VALLADOLID SAUSAGE

4.2 oz

SIDES

MEXICAN RICE

AROMATIC BASMATI RICE

HOMEMADE REFRIED BEANS

GRILLED VEGETABLES

Featured Dining Experience

CHILES EN NOGADA SPECIAL

Available throughout September, indulge in one of Mexico’s most celebrated seasonal traditions: Chiles en Nogada. This iconic dish brings together the flavors of roasted poblano pepper, creamy walnut sauce, and fresh pomegranate, creating a perfect balance of savory and sweet.

To elevate the experience, pair it with a glass of Henri Lurton Chenin Blanc from Valle de Guadalupe. Its fresh acidity and elegant fruit notes beautifully complement the richness of the walnut sauce while enhancing the vibrant flavors of the dish.