Restaurant Valentina, full of subtle and delicious flavors
To enjoy succulent and international dishes at Hacienda Santa Cruz, you just need to visit the Restaurant Valentina. Will be served: breakfast, lunch and dinner. The menu, in its different versions, has been developed by Chef Pedro May, whose favorite ingredient is “quality”. He bets on local products with the only purpose: provide freshness to his stews and support the small producers of the local communities. We will reveal soon a small orchard inside the facilities of the Hacienda Santa Cruz to give a special touch to his recipes.
Very early in the morning, the Valentina Restaurant invites you to wake up your senses during the breakfast with the Italian coffee Lavazza in its different versions, only for refined palates. It will be served with toasted brioche bread or a basket of freshly baked bread. It is not the only thing that is homemade since we also serve a variety of jams such as mango with chaya, strawberry with mint, green tomato or cranberry… Jams change according to the fruits of the season. There is a different Mexican specialty everyday, just ask for it. It is also possible to choose among other dishes as delicious as amazing like the Papadzules, the Enfrijoladas filled with fresh cheese, eggs drowned in chaya broth, Motueños eggs and the special Santa Cruz Omelet with chia and spinach. Those can be served with fresh fruit juices and fresh fruit.
For lunch and dinner, the menu becomes more extensive with various Mexican flavors. Everything is very subtle like the gastronomy of our country. To open your appetite, you will be offered a “Gordita de Chicharrón”. As appetizer you will find a succulent Sikil Pak, a Mayan paste prepared with tomato and pumpkin seeds; The Ceviche of fresh fish with salad; thin slices of octopus lying with cilantro dressing; Cold beef steak with chipotle mayonnaise (prepared in the kitchen of the Hacienda); Or also shrimp tacos in jicama tortilla with cabbage and carrots.
In a second time, you can choose the arugula salad, with balls of cheese and caramelized walnuts, or the mezcla with roasted beets, chia seeds, pumpkin seeds, soft goat cheese and a delicate red wine vinaigrette. But if you want a soup that reminds you the flavors of your mother’s soup, your option will be the vermicelli with chorizo, avocado and rancho cream.
The selection of main dishes represents a great dilemma. The most popular dishes are the short beef ribs in red wine sauce and chilies vacuum cooked during an entire night; The famous pork ribs in guava and morita marinade; The Itakate of duck in a sauce of red pumpkin seeds; The Chamorro of pork in coastal chileajo and kabax bean; Or the chicken with peanuts.
Restaurant Valentina Specials
Durante un sábado de cada mes se organiza un festival gastronómico que cambia el menú habitual por platillos de una región de México en específico.
– One Saturday a month, a gastronomic festival is organized:We change the usual menu for dishes of a specific region of Mexico.
– Once a week there is a Bohemian Night where you can hear the rhythm of a troubadour with selected music notes to offer you an exceptional food experience.
CHEF PEDRO MAY
He was born of farmer parents. in Mayapán, a small town in the south of the state of Yucatán.
His best childhood memories were in the kitchen of his grandmother. The smell and the taste of iguana cooked in red pumpkin seeds for example.
His mother and grandmother taught him the art of Yucatecan cuisine.
At the age of 20, he undertook the adventure that will take him to work in a hotel located in the center of Merida. In the beginning he was just washing dishes, but became later the manager of the kitchen.
After 6 years, ready to keep cooking and with a desire to learn and enrich his gastronomic knowledge, he started to work in diverse restaurants and also took some cooking classes that gave a real personality to his dishes. In 2008, he won the “Olimpiadas Hoteleras” contest in Merida.
He participated in gastronomic festivals in Los Cabos, Baja California Sur where he also worked at the Vidasoul Hotel. This is where he reaffirmed his passion is Mexican food. He arrived in Mexico City in a restaurant called Nicos Mexico, ranked as number 37 in Latin America, to be later advised by Chef Margarita Carillo.
In 2016 he was the 3rd finalist of “The Great Chef of the Mayab”.
Today at Hacienda Santa Cruz, he gets inspired and delights his diners with his Mexican dishes.