La Buena Barra Cancun Menu En

Warm

ESCAMOLES SOPES/ $554
4 pcs. Served with bone marrow and Mexican caviar.

CRACKLING RIB EYE/ $486
400gr. Crackling Rib Eye with traditional guacamole.

☆SPICED ARTICHOKE/ $340
With Píquín Pepper. Served with a piquín chili sauce, jocoque and grill grilled cheese cubes.

CAULIFLOWER BONELESS/ $262
Cauliflower florets with traditional buffalo sauce. Served with blue cheese dressing, celery and carrot sticks.

ROASTED VEGETABLES/ $410
Our traditional vegetable board! Beet, artichoke, green zucchini, carrot, tomato and portobello. All roasted with our house dressing.

DRY NOODLES/ $126
The traditional recipe with house spicy sausage. Served with jocoque, a touch of olive oil and piquín chili.

FLAMED CHEESE
A blend of gouda and asadero cheese. Served with freshly made corn and flour tortillas.  Natural/ $195, Valladolid spicy sausage/ $275

SUCKLING PIG RINDS/ $695 
On a bed of guacamole and red onion. Served with tostada and piquín chili.

EDAMAMES/ $162
Steamed soy beans. Sautéed with soy sauce, dry chili and garlic mixture.

MUSSELS IN WHITE WINE/ $385
With a touch of butter and epazote, served with rustic bread and garlic butter.

 

Our creations

☆BARBACHERA/ $768
400gr. Slowed cooked skirt steak. Served in a cast iron pot.

☆TROMPO AL PASTOR/ $680
The most famous meat to eat a taco, marinated pork pastor-style. We bring the «trompo» to your table to share.

 

Fresh

TUNA AND HAMACHI TIRADITO/ $815
With stirred sauce and a touch of truffle oil.

LOBINA CEVICHE/ $435
Salt-cured and lemon-sweetened, with ashy mayo.

GUACAMOLE/ $250
Traditional, mamucas or spicy.

TUNA TOSTADAS/ $430
(4 pcs.) With a base of alioli with dry chilis, mango, red onion, avocado and fried pore.

RIB EYE CARPACCIO/ $410
Thinly sliced Rib Eye with crispy habanero peppers, red onion and hanakatsuo. Topped with ponzu and piquín sauce.

TORTILLA SOUP/ $140

MEAT BROTH/ $230

ARTICHOKE CREAM/ $247

CAESAR SALAD/ $275
With shrimp/ $440, With chicken/ $370

HEART SALAD/ $272
Artichoke heart with hearts of palm, sunflower seeds, arugula, baby spinach, mix of greens and honey mustard, chipotle dressing and goat cheese.

SEASON SALAD/ $355
Served with blue cheese dressing romaine, lettuce, arugula, spinach with house dressing, avocado, cherry tomato and toasted Iberian ham. Chilled at the moment with nitrogen.

AVOCADO SALAD/ $ 265
Classic with gouda cheese, tomato and olives.

☆SOFT SHELL CRAB TACO/ $295
(1 pc.) Marinated in homemade sauce, with fried parsley.

MINI RIB EYE TACOS/ $623
(8 pcs.) Traditional, great for snacking.

RIB EYE TACO WITH CHEESECRUST/ $218
(1pc.) Thin slice of Rib Eye on freshly made tortilla. Served with cheese crust.

BEEF FILLET VOLCANOES/ $578
(4 pcs.) Tostadas with refried beans and tenderloin, topped with melted cheese, served with red onion and avocado.

TONGUE TACO/ $285
(1 pc.) Tongue confit with escamoles (Mexican caviar) with sautéed butter, epazote and grilled avocado.

☆FILLET TACOS/ $598
(4 pcs.) Freshly made flour tortilla, served with bone marrow, onion and cilantro.

SHORT RIB TACOS/ $396
(4 pcs.) Slow cooked with homemade seasoning.

SHRIMP TACO/ $335
(1 pc.) Served with purple cabbage, avocado slices and garnished with serrano chili, coriander and mayo, in a freshly made tortilla.

TACOS MAMONES/ $980
(7 pcs.) Rib Eye cap with mashed potato, piquín chili, onion and parsley on handmade tortillas with cheese crust.

☆BEEF CLEAN CENTER-CUT TENDERLOIN/ $2,450
Flamed in mezcal over salt block with morel butter and foie gras ⸺ Serves 3.
With shrimp/ $2,971

☆RIB EYE CLEAN CENTER-CUT TENDERLOIN/ $2,435
Flamed in mezcal over salt block with morel butter and foie gras. ⸺ Serves 3.
With shrimp/ $2,956

☆HIGH CHOICE RIB EYE CAP/ $2,565
(To share: 20 oz.) Grilled and served with truffled fries.
Over salt block/ $2,955

OUTSIDE SKIRT STEAK/ $830
Thick or open cut.

RIB EYE (30 min)
/ 500 gr. $1,282
/ 800 gr. $1,824

RIB EYE OVER SALT BLOCK (30 min)
/ 500 gr. $1,672
/ 800 gr. $2,214

☆RIB EYE RIBS/ $655
Grilled in our marinated house sauce.

☆FILET MIGNON/ $1,050
On a bed of baked potato medallions and butter with foie gras and morel mushrooms.

☆»LECHÓN AL ATAÚD»/ $625
Traditional recipe from Monterrey, MX.
Suckling pig cooked to perfection for 2 hours in the oven with house marinade. Crispy on the outside, soft on the inside.

☆DON PEPE RIBS/ $980
Short Rib, braised in its juices over low heat. Served with baked potato with Valladolid sausage and grilled cheese.

WAGYU CROSS:
Big Boy Tomahawk Cross/ $5.6 g

NEW YORK ONYX
Angus Black Onyx New York/ $4.0 g

PRIME PICANHA
Black Angus Prime/ $3.4 g

All our meat cuts are High Choice quality

GRILLED OCTOPUS/ $823
Braised with paprika mayonnaise. Served with chipotle sauce, garlic mojo and clarified butter. With refried beans and «Veracruz» style plantains.

SMOKED SALMON/ $720
Lightly smoked, with eureka lemon, asparagus, paprika and honey dressing.

☆WHITE SEA BASS/ $850
Served with dried chili aioli, filleted almonds and caper cracklings.

GARLIC PRAWNS/ $1,480

☆24-LAYER CHOCOLATE CAKE/ $625
24 layers of cocoa biscuit, nutella frosting and semisweet chocolate ganache, topped with berries.

KEY LIME PIE/ $365
With pecan cookie.

DULCE DE LECHE VOLCANO/ $398
Warm dulce de leche cake with cold english cream popcorn.
(10 min waiting time)

PÉGAME/ $398
Fudge brownie, vanilla ice cream, devil’s klondike cake filled with butterscotch.

WARM CAKE/ $245
With chocolate filling and vanilla ice cream over a passionfruit bed.

RED BERRIES CHEESECAKE/ $365
Cream cheese cake, graham base with pecan nut.

CHURROS/ $245
Freshly made spiral by our master churrero with a bed of sugar and cinnamon, accompanied with nutella and cajeta to dip.

CHURRO WAFFLE/ $275
Red velvet churro waffle with dulce de leche ice cream and caramel popcorn.

ICE CREAM/ $120

CORN BREAD/ $245
Served with cajeta and vanilla ice cream. Accompanied with red fruits.

CORN ICE CREAM/ $275
Creamy corn ice cream molded as corn on the cob filled with dulce de leche. On a bed of almond crumble, walnut and dehydrated coconut flakes.