Casa La Vida’s private cook brings a vast array of experience to the kitchen and is at your service to prepare breakfast, lunch and dinner. The villa offers an extensive suggestion menu of delicious home-style meals featuring Mexican and international dishes to cater to all tastes, with an excellent selection of vegetarian options. The cook is also more than happy to tailor meals to accommodate any special dietary requirements.
“Cangrejo al ajillo’’ Al Ajillo is a typical condiment in the cuisines of the Spanish-speaking world. In Mexico, it combines guajillo chili peppers and Ajo (garlic). The likely origin, through colonization, is the Spanish dish gambas al Ajillo, prawns cooked in garlic and hot paprika oil.
Roasted onion, garlic tomato, guajillo, pasilla chili, white vinegar, Axiote (a spice made from the red seeds of the annatto tree), lime juice, lime zest, oil, cumin, toasted oregano, orange juice, all blended make a juice and sour rub. This dish is originally from Merida, Yucatan. It's also good with Xnipec sauce (The name "Xni-Pec "comes from the Maya words "ni" (nose), and "peek" (dog), referring to a dog's wet nose, since this sauce can be so hot that your nose will sweat like a dog!).
Coconut and scallops are always good together; the white meat and soft coconut complement each other. "Leche de Tigre" (Leche de Tigre, literally "tiger's milk," is the citrus-based, spicy marinade used to cure the fish, in classic Peruvian ceviche.) ing: garlic, onion, ginger, lime juice, lime zest, salt and pieces of raw fish, all blended, brings a fresh and spicy flavor.
Refried beans with pork "Asiento," the fat oil is the one that ends up in the pot when you confit pork and also has a potential sweet pork flavor; The word TLACOYO comes from the náhautl word, TLATLAOLLI, meaning ground corn masa. It refers to a thick corn tortilla stuffed with beans or other fillings. "Tlacoyos" are small, flattened masa pockets stuffed with either bean, cheese, or fava beans and then grilled on a comal.
Mesquite wood smoked potato; local roasted Coquelet stock, onion confit, leeks, garlic, celery, sour cream, organic milk, and ghee butter completes the soft and creamy potato soup.
Usually, "camote" in Mexico is candy desserts, but this time, we bring it to you in a rustic and creamy soup combined with onion, garlic, leeks, and herbs. While the yam is native to Africa and Asia, the sweet potato is indigenous to tropical America. The actual sweet potato, "Ipomoea Batatus," has played a significant and versatile role in Mexican cooking. The Uto-Aztecan word Camotli is the root of many words for sweet potatoes, including the Spanish camote.
Hoja santa pesto, potato sauce and topped with berries salad. Robust flavor and Hoja Santa (pronounced O-hah SAN-Tah) is an herb commonly used in the cuisines of central and southern Mexico to flavor many savory dishes. The term hoja santa means "sacred leaf" in Spanish, but this herb also goes by several different names, including yerba santa, Mexican pepper leaf, and root beer plant.
King Kampachi is a delicious, sashimi-quality marine fish. It has a clean, crisp bite and a rich, buttery flavor. It is highly versatile: as sushi and sashimi, it is unsurpassed; and is equally delicious grilled, baked, sautéed, poached, smoked, or however you like to prepare it. We serve this dish with fennel salad and cauliflower sauce.
Dried meat-topped "machaca" and yuzo bell pepper juice. El Chingon Oysters have won a lot of recognition in a brief period. The process to grow these oysters involve a lot of dedication and a "Chingo de Amor" from our Team in Guerrero Negro. It takes them over two years to grow El Chingon, to get that meat fill, huge adductor, and excellent flavor. But, it's worth it! We serve Grilled oysters with dirty fries, Idaho potato, parsley, chives, cured manchego cheese, and house-made chili oil.
Tlayuda, sometimes spelled Tlayudas, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried, or toasted tortilla covered with a spread of refried beans, Asiento (pork lard), lettuce or cabbage, avocado, meat, Oaxaca cheese, and salsa.
The dish's name comes from "Michtli", which means fish in Nahuatl, commonly prepared in Jalisco and Michoacán. They use Fish varieties found in lakes within these states. We prepare This broth with freshwater fish and cooked vegetables, serrano chili, and chipotle, seasoning the dish with salt and lemon. We can fry the vegetables a little before cooking.
Veggie ash Black mole coquelet, Oaxacan tamale topped with jicama salads. Oaxacan tamales you can find in all parts of the country but are best, naturally, here—consist of masa (a mash made of ground corn soaked in water and lime), chicken, and mole negro, wrapped in a banana leaf and steamed. The best known of Oaxaca's moles is mole negro, which is darker than mole poblano and includes chocolate, chili peppers, onions, garlic, and more. Its distinguishing ingredient is the leaf of the hoja santa. It is the most complex.
Cook’s special eggs of the day
French Toast, Pancakes, Waffles, Toast, Bagels
Sausage, Bacon, Beans
Yogurt, Homemade Granola
Freshly squeezed Orange Juice, Green Juice
Coffee and Cappuccino
Nachos with Cheese and/or Chorizo
Ceviche de la Casa (shrimp)
Fries with Parmesan Cheese and Truffle Oil
Cheese and Fruit Platter
Assorted ceviche, fish, shrimp & scallop.
Corn empanadas with cheese and epazote leaf, guacamole, Mexican salsas.
Crudites, handmade quesadillas and sopes.
“Chingon” oysters from Baja, sashimi’s kampachi, oraking salmon, akami bluefin tuna.
Tataki, tiraditos, ceviche’s, tostadas, chilli aioli’s fusion Asian salsas and toppings.
Seared Akami, covered with Mexican dried spices, chipotle aioli and caramel onion.
Zarandeado (grilled) fish, Seabass, pastor pineapple pure and axiote rub.
Al pastor (from Spanish, "shepherd style"), also known as tacos al pastor, is a taco made with spit-grilled pork.
Based on the lamb shawarma brought by Lebanese immigrants from Mexico, al pastor features a flavor palate that combines traditional Middle Eastern spices with those indigenous to central Mexico.
Pork cochinita, arrachera stew, shrimp “gober”, handmade tortillas.
Assorted salsa toppings, guacamole, pickled onion and spicy sauces.
Mexican and traditional beef birria, Veracruz style fish, pork confit.
Soft pork “carnitas”, slow cooked for 6 hours, Mexican rice, chilli stew “rajas” with cream and cheese on top.
Assorted salsas, guacamole, chips and toppings.
Local fresh Lobster with fine herbs. Butter octopus marinated with chili sauce, grilled bone marrow, tacos with onion and green sauce. Tomahawk steak, served with grilled onions, potatoes, grilled sweet corn, with butter mac and cheese and assorted salsas.
Shrimp “Panucho Axiote,” chili sauce, pickled red onion, and habanero dust. Panucho is a dish from the cuisine of the Yucatan Peninsula in Mexico. It is a small handmade corn tortilla cut into a stew, made with beans, and then fried in oil or lard. Later it is adorned with leaves of lettuce, stewed pork, tomato, and onion previously seasoned with sour orange and salt, avocado, carrot, and colored message. This dish will be accompanied by an extra amount of hot sauce made with habanero chile: green mix salad, serrano vinaigrette, seared panela, and refried beans.
Black bean stew with cumin, bacon, and tomato. Panela salad, green mix, and roasted avocado Deep-fried Huachinango fish with garlic and ajillo sauce. Caramel flan with crispy chips on top.
Beet Gazpacho. Endive salad, orange and grapefruit honey mustard vinaigrette. Spanish octopus, potatoes, sauteed onion. Chocolate mousse.
Lentil Soup. Homemade pasta, manchego cheese (goat). Ribeye smoked sweet potato puree with “Borracha Sauce” roasted tomato, onion, garlic, cilantro blend with brown beer. Panna Cotta.
Cauliflower soup, chili oil, and croutons. Nappa cabbage lettuce wrap. Kampachi mole negro crusted confit pear puree. Tapioca mango.
Asparagus soup. Kale and lemon salad with anchovy dressing. Roasted quail, marinated, and slow-cooked. Mandioca pudding and berries.
Coconut and scallop ceviche, “Leche de Tigre.” Green mix salad and cherries vinaigrette. Seared ahi tuna tostada. Carrot Cake.
Gazpacho cucumber. Cabbage slaw, baked potato. Soft Carb with horseradish aioli. Tres Leches.