Dinner at Don Manuel’s
GATHER HERE AT DON MANUEL’S
Unexpected and extraordinary, Don Manuel’s continues to shape modern Mexican gastronomy through its re-imagination of the region’s nearly infinite ingredients and intricate flavors. As an ode to Mexico’s deep heritage and history, we invite you to embrace the Mexico we know by ordering family style, sharing the dishes as a table.
Warm and inviting, Don Manuel’s is an inspired evolution of modern Mexican gastronomy. Marrying ancient and contemporary culinary techniques to reimagine the flavors of the region, Don Manuel’s is infused with the old and the new. As our signature restaurant comes to life with live music, sitting at the heart of Waldorf Astoria Pedregal, embracing panoramic views of the ocean just steps away.
Warm and inviting, Don Manuel’s is an inspired evolution of modern Mexican gastronomy. Marrying ancient and contemporary culinary techniques to reimagine the flavors of the region, Don Manuel’s is infused with the old and the new. As our signature restaurant comes to life with live music, sitting at the heart of Waldorf Astoria Pedregal, embracing panoramic views of the ocean just steps away.
Hours
Dinner:
5:00 pm – 10:00 pm
Contact
Restaurant Reservations – +52 624 163 4300
SJDWA.Restaurants@waldorfastoria.com
Dinner Menu
OAXACA CHEESE SOUP
Sautéed Huitlacoche and Crispy Plantain
GRILLED SHRIMP FIDEO
Ocosingo Cheese and Mole Negro
SMOKED BUTTERNUT SQUASH SOUP
Macadamia Cheese and Grilled Heart of Palm
BLUE FIN TUNA & GRILLED WATERMELON
Aguachile and Crispy Recado
BEEF TARTAR WITH “CHILTEPIN” CHILE
Ginger, Red Wine Vinegar, and Beurre Noisette
HEIRLOOM TOMATO SALAD LOCAL “REQUESÓN”
Mixed Tomatoes, Tamarind Glaze, Tortilla Crumbs, and Chile Ancho-Tepache Vinaigrette
SOFT SHELL CRAB RISOTTO
Scented with Chipotle, Crispy Parmigiano-Reggiano, and Zucchini
BRAISED SHORT RIBS “EMPANADAS”
Romaine Lettuce, “Panela” Cheese, and Green Sauce
BONE MARROW & MUSHROOMS “TETELA”
with Wagyu Cheeks and Mole Amarillo
MUSSELS FROM ENSENADA
with Aged Blue Cheese from Guanajuato and Curd Gordita
CURED TOTOABA & HIBISCUS SAUCE
Cucumber, Avocado, and Chamoy-Hibiscus Gel
SEARED SCALLOPS GREEN SALAD
with Pumpkin Seeds-Hoja Santa Purée “Quelites”, Honeydew, Cantaloupe, Cucumber, Candied Peanuts, and Orange-Saffron Vinaigrette
BRAISED LAMB CHEEKS IN “MOLE DE OLLA”
Local Organic Vegetables and Gnocchi-Chochoyotes
ROASTED “CERDO PELÓN”
with Achiote Pickled Pearl Onion, Fermented Carrot Purée, Marjoram, and Jalapeño Confit Sauce
BRAISED SHORT RIB
Corn Three Ways and Fermented Raspberries with Chipotle
BEEF “ENMOLADAS”
Mole Negro, Pickled Carrots, Fingerling Potatoes, Avocado, and “Panela” Cheese
SLOW COOKED LOBSTER
Chile de Arbol Romesco and Butter Lime Fingerling Potatoes
GRILLED AMERICAN NEW YORK WAGYU (6 oz) “CHILMOLE”
Roasted Potatoes and Chayote Squash with Macha Butter, and Tepache Glazed Carrots
LOCAL CATCH OF THE DAY
Sweet Potato-Chipotle Purée, Apple Granny Smith, Chayote Squash, and Fennel
PAN SEARED SEA BASS
Beet Pave, Almond Powder, and Mole Rosa
ROASTED YELLOWTAIL AMBERJACK GUAJILLO
“Buñuelo” with Citrus Habanero Sauce, Sautéed Snow Peas, and Broccoli Cauliflower Purée
SEARED BLUE FIN TUNA
Chile “Güero” and Pineapple, Charred Avocado, Pistachio, and Hoja Santa Salad with Basil Oil
ROASTED FREE RANGE CHICKEN “PIBIL” FROM RANCHO EL CARRIZAL
Beets, Brussels Sprouts Leaves, and Charred Habanero Aioli
Organic Vegetables from Tiki Farm
Mashed Potatoes with Black Truffle
Mac and Cheese with Black Truffle
Roasted Potatoes
Sautéed Mushrooms
