Combining Mexican, Oriental and International cuisine, Mamasan uses only fresh organic ingredients cultivated and harvested by families in the Maya Riviera region. Using a passionate style and creative flair, we offer healthy and unique dishes, relying on our local producers and fishing cooperatives of our region. From Farms to Your Table!
Vegan homemade yogurt made out of cashew nuts and probiotics. Natural and strawberry flavors
Local Cantaloupe melon marinated in honey Mayan liquor and raw cacao, accompanied with slow baked plantain and vegan homemade Yogurt.
Whole coconut meat smoked, rolled and stuffed with pears marinated in ginger, accompanied whit confit figs and “tascalate sauce”.
Tasteful mix of Goji Berry, papaya, cantaloupe melon from the region, strawberry and homemade vegan coconut milk, topped with dates, amaranth and thin slices of seasonal fruit.
Powerful mix of Maca, avocado, bananas and vegan homemade coconut milk, with raw cacao, assortment of dry fruits, seeds and thin slices of seasonal fruits.
Red pesto made from heirloom tomatoes, Genovese basil, peanuts and fine herbs on Multigrain German bread with macadamia vegan “cheese”, Mayan style pumpkin seed tabouleh, avocado and a dew of Lebanese extra virgin olive oil.
Goat cheese omelet with herbs, served on a creamy huitlacoche sauce, accompanied with a mini green salad and cherry tomatoes.
German style bread stuffed with mashed haricot beans, soft macadamia vegan “cheese”, tomato, cucumber and lettuce.
Fresh Pears added to our homemade buttermilk batter, served with slow cooking pears compote.
Foamy & spiced cornbread made from cacao, achieve (red Mayan mix of spices) and cinnamon, accompanied by slow cooking pears and grounded walnuts.
Green apple, kiwi, peppermint, persil, broccoli, lemon peel, pineapple and orange.
Blueberry, strawberry and coconut water.
Mango, bananas, pineapple, strawberry, orange and coconut water.
Celery, sweet potato, broccoli, pear and coconut water.
Vegan coconut milk, maca, banana, oatmeal.
Vegan coconut milk, maca, banana, oatmeal.
Broccoli, sweet potato, agave honey and vegan coconut milk.
Turmeric, kiwi, green apple persil, cashew vegan yogurt and vegan coconut milk.
Whole coconut meat smoked, rolled and stuffed with chayote marinated in ginger, accompanied with confitedfigs and “tascalate sauce”.
Local Cantaloupe melon marinated in honey Mayan liquor and raw cacao, accompanied with slow baked plantain and vegan homemade Yogurt.
Yuca thin chips, with lebanese olives and goat cheese tapenade, aromatized with fresh basil and tomato. “Vegan Option with macadamia cheese instead goat cheese”.
Soft tamal made of plantain, local pumpkin, nuts and dried fruits, wrapped on banana leaf, slow steam cooking and accompanied with a mole sauce.
Fresh and tender nopal salad with soft corn, watercress, pickled onions and cherry tomatoes.
Fresh Robalo fish in a cilantro seed sauce with nopal, radish, tomato, avocado and fried yuca.
Multigrain german bread with macadamia vegan “cheese”, tabulate pumpkin seed mayan style, avocado and adew of lebanese extra virgin olive oil. Red pesto made from heirloom tomatoes, genovese basil, peanuts and fineherbs.
Tasteful mix of Goji Berry, papaya, cantaloupe melon from the region, strawberry and homemade vegan coconut milk, topped with dates, amaranth and thin slices of seasonal fruit.
Powerful mix of Maca, avocado, bananas and vegan homemade coconut milk, with raw cacao, assortment of dry fruits, seeds and thin slices of seasonal fruits.
Typical arab dish made with quinoa, rice, lentils prepared with indian curry, cumin, cardamom and cinnamon.
Traditional dish from the region made with edam cheese, ground beef , dried fruits, seeds, corn dough balls.
Tender pork Ribs marinated in chilorio sauce and finished on our wood fired grill accompanied with macadamiaand beans puree stuffed chile and an avocado, cambray onions, cherry tomatoes and grilled nopal salad.
Octopus Marinated on a sauce of ginger and tumeric, and cooked over wood fired with baked chicoria cabbage and grilled organic zucchini, accompanied with jocoque milk tzatziki.
Fish catch of the day filet, baked on the wood oven accompanished with tomato and chard to complement thesavory butter and herbs.
Blacked Local Shrimps with a tandori of yogurt and black spices accompanied by fried yuca, baby corn andpickled baby onions.
Tequila, pineapple, arugula «refreshing and tasteful
Cupreata agave mezcal, apples, lemon grass «A twist of appletini»
Zubrowka Vodka, elderflower liquor, lemongrass infusion «A long tea you must try»
Xabentun, Mezcal, Espresso coffee, homemade chai syrup «Tulum’s carajillo»
Dark rum, toasted pineapple, honey and rosemary «Intense and flavorfu»
Basil, gin & tonic, cucumber, strawberry «Fresh, fruity & cute»
Vodka, beer reduction, citrus, ginger syrup «The house specialty»
Bourbon whiskey, chambord, cinnamon syrup, blueberries «Foamy delicious»
Mezcal, citrus, quinine infusion, juniper syrup «The smokey tonic»
Mezcal, hibiscus syrup, chile habanero «Colors and flavors everywhere»
Vegan homemade yogurt made out of cashew nuts and probiotics. Natural and strawberry flavors
Local Cantaloupe melon marinated in honey Mayan liquor and raw cacao, accompanied with slow baked plantain and vegan homemade Yogurt.
Whole coconut meat smoked, rolled and stuffed with pears marinated in ginger, accompanied whit confit figs and “tascalate sauce”.
Tasteful mix of Goji Berry, papaya, cantaloupe melon from the region, strawberry and homemade vegan coconut milk, topped with dates, amaranth and thin slices of seasonal fruit.
Powerful mix of Maca, avocado, bananas and vegan homemade coconut milk, with raw cacao, assortment of dry fruits, seeds and thin slices of seasonal fruits.
Red pesto made from heirloom tomatoes, Genovese basil, peanuts and fine herbs on Multigrain German bread with macadamia vegan “cheese”, Mayan style pumpkin seed tabouleh, avocado and a dew of Lebanese extra virgin olive oil.
Goat cheese omelet with herbs, served on a creamy huitlacoche sauce, accompanied with a mini green salad and cherry tomatoes.
German style bread stuffed with mashed haricot beans, soft macadamia vegan “cheese”, tomato, cucumber and lettuce.
Fresh Pears added to our homemade buttermilk batter, served with slow cooking pears compote.
Foamy & spiced cornbread made from cacao, achieve (red Mayan mix of spices) and cinnamon, accompanied by slow cooking pears and grounded walnuts.
Green apple, kiwi, peppermint, persil, broccoli, lemon peel, pineapple and orange.
Blueberry, strawberry and coconut water.
Mango, bananas, pineapple, strawberry, orange and coconut water.
Celery, sweet potato, broccoli, pear and coconut water.
Vegan coconut milk, maca, banana, oatmeal.
Vegan coconut milk, maca, banana, oatmeal.
Broccoli, sweet potato, agave honey and vegan coconut milk.
Turmeric, kiwi, green apple persil, cashew vegan yogurt and vegan coconut milk.
Whole coconut meat smoked, rolled and stuffed with chayote marinated in ginger, accompanied with confitedfigs and “tascalate sauce”.
Local Cantaloupe melon marinated in honey Mayan liquor and raw cacao, accompanied with slow baked plantain and vegan homemade Yogurt.
Yuca thin chips, with lebanese olives and goat cheese tapenade, aromatized with fresh basil and tomato. “Vegan Option with macadamia cheese instead goat cheese”.
Soft tamal made of plantain, local pumpkin, nuts and dried fruits, wrapped on banana leaf, slow steam cooking and accompanied with a mole sauce.
Fresh and tender nopal salad with soft corn, watercress, pickled onions and cherry tomatoes.
Fresh Robalo fish in a cilantro seed sauce with nopal, radish, tomato, avocado and fried yuca.
Multigrain german bread with macadamia vegan “cheese”, tabulate pumpkin seed mayan style, avocado and adew of lebanese extra virgin olive oil. Red pesto made from heirloom tomatoes, genovese basil, peanuts and fineherbs.
Tasteful mix of Goji Berry, papaya, cantaloupe melon from the region, strawberry and homemade vegan coconut milk, topped with dates, amaranth and thin slices of seasonal fruit.
Powerful mix of Maca, avocado, bananas and vegan homemade coconut milk, with raw cacao, assortment of dry fruits, seeds and thin slices of seasonal fruits.
Typical arab dish made with quinoa, rice, lentils prepared with indian curry, cumin, cardamom and cinnamon.
Traditional dish from the region made with edam cheese, ground beef , dried fruits, seeds, corn dough balls.
Tender pork Ribs marinated in chilorio sauce and finished on our wood fired grill accompanied with macadamiaand beans puree stuffed chile and an avocado, cambray onions, cherry tomatoes and grilled nopal salad.
Octopus Marinated on a sauce of ginger and tumeric, and cooked over wood fired with baked chicoria cabbage and grilled organic zucchini, accompanied with jocoque milk tzatziki.
Fish catch of the day filet, baked on the wood oven accompanished with tomato and chard to complement thesavory butter and herbs.
Blacked Local Shrimps with a tandori of yogurt and black spices accompanied by fried yuca, baby corn andpickled baby onions.
Tequila, pineapple, arugula «refreshing and tasteful
Cupreata agave mezcal, apples, lemon grass «A twist of appletini»
Zubrowka Vodka, elderflower liquor, lemongrass infusion «A long tea you must try»
Xabentun, Mezcal, Espresso coffee, homemade chai syrup «Tulum’s carajillo»
Dark rum, toasted pineapple, honey and rosemary «Intense and flavorfu»
Basil, gin & tonic, cucumber, strawberry «Fresh, fruity & cute»
Vodka, beer reduction, citrus, ginger syrup «The house specialty»
Bourbon whiskey, chambord, cinnamon syrup, blueberries «Foamy delicious»
Mezcal, citrus, quinine infusion, juniper syrup «The smokey tonic»
Mezcal, hibiscus syrup, chile habanero «Colors and flavors everywhere»
