Riviera Mexicana English

STARTERS

Tacos de pescado estilo Ensenada

Corn tortillas with battered fish, accompanied by cabbage and pico de gallo sauce.


2 Pieces  $310


Tacos de jaiba de concha suave

Corn tortillas with crispy breaded crab bits, accompanied by cabbage.


2
Pieces  $310


Tamalito de cangrejo

Roughly ground corn masa tamales with crab meat stewed in a chilmole sauce and a sweet chile from the Yucatan Peninsula.


1 Piece 
$255


Tamalito de huitlacoche y camarón

Made with blue corn masa, stewed huitlacoche, and topped with Veracruz-style shrimp.


1 P
iece  $265


MAIN COURSES

Camarones en vueltos con coco

Coconut wrapped shrimp in mango-passion fruit sauce.


5 pieces of shrimp
 U15 $505


Huachinango a la veracruzana

Most famous dish from Veracruz, served our style with tomato sauce, capers and prunes.


200 grs. 
$505


Nuestro afamado "Arroz a la tumbada"

Soupy rice with shrimps, fish, crab meat, clams and octopus. Seasoned with pure achiote from Tabasco, scented with epazote parsley and oregano from Yucatan.


200 grs. 
$535


Festival Chiles en Nogada English
por Azul Restaurantes 22 de julio de 2025
The “chile en nogada” consists of having a picadillo that contains a very generous portion of fruits that are only available in the summer.
Festival Chiles en Nogada
por Azul Restaurantes 22 de julio de 2025
El “chile en nogada” consiste en un picadillo que contiene una porción muy generosa de frutas que sólo se consiguen en el verano.
Festival Colima
por Editorial Azul Restaurante 4 de junio de 2025
Chef Nico Mejia, originally From Manzanillo, Colima,is a passionate researche of Colima cuisine.
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