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 and Muffins.
  • Roasted tomatoes stuffed with lentils and goat cheese.
  • Refried beans.
  • Chilaquiles.
  • Scrambled eggs.
Lunch
  • Alioli, pineapple, jicama and cucumber salad.
  • Green salad.
  • Lentil stew with plantain.
  • Shrimp, spinach, leek, cherry tomato and lemon stew.
  • Bean, spinach, leek, cherry tomato and lemon stew.
  • Rice pudding.
Dinner
  • Cauliflower and chia soup.
  • Caprese salad with pesto and balsamic reduction.
  • Veracruz-style fish.
  • Veracruz-style eggplant.
  • Guacamole.
  • Pineapple jam.
  • Black quinoa with cranberries and coconut.

SUNDAY

Breakfast
  • Chopped fruit, plain yogurt.
  • Classic homemade granola.
  • Seasonal fruit platter.
  • Cookies and Muffins.
  • Cambray potatoes roasted with rosemary.
  • Refried beans.
  • Omelette.
  • Quesadillas.
Lunch
  • Roasted tofu salad with sweet chipotle dressing.
  • Mushroom soup with spinach and croutons.
  • Spaghetti with tomato pesto.
  • Green bean salad.
  • Chickpea salad.
  • Zarandeado fish.
  • Portobello with Zarandeado eggplant.
  • Amaranth bars with chocolate.
Dinner
  • Mixed lettuce salad, olive oild and lime.
  • Broccoli and spinach soup.
  • Grilled chicken breasts in peanut sauce.
  • White quinoa with vegetables.
  • Mashed sweet potatoes.
  • Beet pancakes with asparagus and chard with garlic and cashew sauce.
  • Banana bread 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.
  • Scrambled eggs
Lunch
  • Mixed lettuce, spinach, strawberries, and cashew salad with peach dressing.
  • Vegetable soup.
  • Arrabiata fusilli with mushrooms.
  • Rice.
  • Chicken fajitas.
  • Mushroom fajitas.
  • Avocado mousse.
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.
  • Chayote stew.
  • Refried beans.
  • Scrambled eggs.
  • Grilled nopal huarache.
Lunch
  • Legume, chickpea, black bean, green bell pepper, celery and cucumber salad with balsamic vinaigrette.
  • Carrot soup.
  • Vegan lasagna.
  • Shrimp aguachile.
  • Mushroom aguachile.
  • Wine pears.
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.
  • Stuffed squash.
  • Raspberry clafoutis.

WEDNESDAY

Breakfast
  • Chopped fruit, plain yogurt.
  • Classic homemade granola.
  • Seasonal fruit platter.
  • French toast.
  • Provencal tomatoes.
  • Refried beans.
  • Chilaquiles.
  • Scrambled egg.
Lunch
  • Green salad.
  • Chayote soup.
  • Vegan pad thai.
  • Guacamole.
  • Vegan enchiladas.
  • Chicken enchiladas.
  • Mango, basil and caramelized walnut smoothie.
Dinner
  • Mixed lettuce salad, balsamic reduction.
  • Pumpkin and spinach soup.
  • Pesto fish.
  • Chili stuffed with jicama, walnuts and tofu.
  • Couscous.
  • Sauteed asparagus and green beans.
  • Orange sponge cake.

THURSDAY

Breakfast
  • Chopped fruit, plain yogurt.
  • Classic homemade granola.
  • Seasonal fruit platter.
  • Vegan pancakes.
  • Mushroom stew.
  • Scrambled eggs.
  • Quesadillas.
  • Beans.
Lunch
  • Green salad with sweet mustard dressing.
  • Tortilla soup.
  • White quinoa and sauteed vegetables.
  • Garlic fish, quinoa, roasted tomato and spinach.
  • Black bean salad.
  • Chocolate cake.
Dinner
  • Mushroom soup.
  • Mixed lettuce salad, citrus supreme, toasted almonds and cranberry vinaigrette.
  • Zarandeado shrimp.
  • Portobello stuffed with asparagus, peppers, spinach, and onion.
  • Mashed potatoes.
  • Lentil stew.
  • Chocolate truffle.

FRIDAY

Breakfast
  • Chopped fruit, plain yogurt.
  • Classic homemade granola.
  • Seasonal fruit platter.
  • Cookies and Muffins.
  • Toast and jam.
  • Chickpea stew.
  • Refried beans.
  • Scrambled eggs.
  • Potato patties with pesto.
Lunch
  • House salad, all lettuces and watermelon.
  • Broccoli soup.
  • Garlic fettuccine with cashews, mushroom and chives.
  • Sautéed vegetables, cauliflower, and carrot.
  • Achiote chicken.
  • Mushroom tinga.
  • Coconut custard with granola and agave honey.
Dinner
  • Sauteed mushrooms and squash.
  • Poblano rajas.
  • Shrimp in pipian sauce.
  • Mexican red rice.
  • Marlin stew.
  • Chicken mole.
  • Mexican nopal salad.
  • Refried beans.
  • Chocolate cake.

LIVE QUIMIXTO IN THE SOUTH SHORE OF PUERTO VALLARTA