7 Day Restaurant Menu | Mixto Villa

7 Day Restaurant Menu

Eating is an act of celebration at Mixto. We cook with love, and believe that every meal should be an opportunity to nourish both body and soul. After all, food is one of the main sources of prana: the vital energy that fuels our physical and mental wellbeing.

SATURDAY

Breakfast

Chopped fruit, plain yogurt.
Classic homemade granola.
Seasonal fruit platter.
Cookies or muffins.
Refried beans.
Chilaquiles.
Scrambled eggs.

Lunch

Alioli, pineapple, jicama and cucumber salad.
Lentil stew with plantain.
Shrimp, spinach, leek, cherry tomato and lemon stew.
Bean, spinach, leek, cherry tomato and lemon stew.
Rice pudding.

Dinner

Chía cauliflower soup.
Caprese salad with pesto and balsamic reduction.
Veracruz style fish.
Aubergines and mushrooms Veracruz style.
Guacamole.
Ate de mango.

SUNDAY

Breakfast

Chopped fruit, plain yogurt.
Classic homemade granola.
Seasonal fruit platter.
Cookies or muffins.
Cambray potatoes roasted with rosemary.
Refried beans.
Omelet.
Quesadillas.

Lunch

Roasted tofu salad with sweet chipotle dressing.
Mushroom soup with spinach and croutons.
Spaghetti with tomato pesto.
Green bean salad.
Zarandeado fish.
Amaranth bars with chocolate.

Dinner

Mixed lettuce salad, olive oild and lime.
Broccoli and spinach soup.
Grilled chicken breasts in peanut sauce.
Mashed sweet potatoes.
Beet pancakes with asparagus and chard with garlic and cashew sauce.
Banana pancake with amaranth.

MONDAY

Breakfast

Chopped fruit, plain yogurt.
Classic homemade granola.
Seasonal fruit platter.
Cookies and muffins.
Chia pudding with almonds and coconut milk.
Cauliflower and white cabbage enchiladas.
Refried beans.

Lunch

Red lettuce, spinach, strawberries and cashews mixture with peach dressing.
Vegetable soup.
Mexican nopales salad.
Rice.
Chicken fajitas.
Mushroom fajitas.
Coconut, banana and spearmint smoothie.

Dinner

Mixed lettuce salad with pineapple vinaigrette.
Chickpea, cherry tomato and basil salad.
Garlic mushrooms.
Corn chowder.
Fish steak with tamarind sauce.
Rosemary potatoes and greenbeans.
Chocolate brownie.

TUESDAY

Breakfast

Chopped fruit, plain yogurt.
Classic homemade granola.
Seasonal fruit platter.
Cookies and muffins.
Vegan pancakes.
Mushroom stew.
Refried beans.
Scrambled eggs.
Grilled nopal with vegetables.

Lunch

Legume, chickpea, black bean, green pepper, celery and cucumber salad with balsamic vinaigrette.
Carrot soup.
Vegan lasagna.
Shrimp aguachile.
Mushroom aguachile.
Pears in white wine and walnut crumble.

Dinner

Mixed salad, cherry tomatoes, basil, spinach with raspberry vinaigrette.
Onion soup.
Chicken in pink mole.
Rice with vegetables.
Sauteed vegetables, brussels sprouts and carrots.
Raspberry clafoutis.

WEDNESDAY

Breakfast

Chopped fruit, plain yogurt.
Classic homemade granola.
Seasonal fruit platter.
French bread.
Provencal tomatoes.
Refried beans.
Chilaquiles.
Omelet.

Lunch

Cous cous tabouleh.
Tortilla soup.
Vegan pad thai.
Guacamole.
Vegan enchiladas in pasilla sauce.
Mango, basil and caramelized walnut smoothie.

Dinner

Mixed lettuce salad, balsamic reduction.
Pumpkin and spinach soup.
Zarandeado shrimp.
Chili stuffed with jicama, walnuts and tofu.
Sauteed asparagus and green beans.
Pineapple cake.

THURSDAY

Breakfast

Chopped fruit, plain yogurt.
Classic homemade granola.
Seasonal fruit platter.
Vegan pancakes.
Chayote and zucchini stew.
Scrambled eggs.
Quesadillas.

Lunch

Green salad and sweet mustard dressing.
Chayote soup.
White quinoa, black quinoa, sauteed vegetables.
Garlic fish, quinoa, roasted tomato and spinach.
Chocolate cake.

Dinner

Mushroom soup.
Mixed lettuce salad, citrus supreme, toasted almonds and cranberry vinaigrette.
Fish with fines herbs.
Stuffed portobello.
Mashed potatoes.
Lentil stew.
Chocolate truffle.

FRIDAY

Breakfast

Chopped fruit, plain yogurt.
Classic homemade granola.
Seasonal fruit platter.
Cookies and muffins.
Chickpea stew.
Refried beans.
Grilled nopal with vegetables.
Smashed eggs.

Lunch

House salad.
Broccoli soup.
Garlic fettuccine with cashew, mushroom and chives.
White quinoa, black quinoa, sauteed vegetables and seeds.
Achiote chicken.
Mushroom tinga.
Coconut custard with granola and agave honey.

Dinner

Sauteed mushrooms and pumpkin.
Poblano rajas.
Pipian with shrimp.
Chipotled crab pulp.
Marlin stew.
Chicken mole.
Mexican nopales salad.
Refried beans.
Chocolate cake.

LIVE QUIMIXTO IN THE SOUTH SHORE OF PUERTO VALLARTA

Only 12 miles south of Puerto Vallarta International Airport (PVR). Mixto is accessible only by boat. Personalized transportation service is available for guests who'd like to be escorted from the airport to the property.