The food at Casa and Playa Blanca rivals any of the best restaurants on the Mayan Riviera. The menu places emphasis on fresh, creative and skillfully prepared dishes with a Yucatan flare, presented to please your eye as well as your palate. All meals are served in the lodge’s waterfront dining room, at beautifully set tables, by professionally trained staff.
Breakfast:
Breakfast is a favorite meal at Casa and Playa Blanca. The table is always set with strong coffee and fresh squeezed O.J., platters of assorted tropical fruits and cereals. Our chefs are happy to prepare any breakfast dish to order, from pancakes and French toast to scrambled eggs and omelets. Be sure to inquire about house specialties, like huevos rancheros, migas, or huevos Mexicanos.
Lunch:
For anglers heading out to a full fishing day, an extensive lunch buffet is prepared each morning. Selections change daily, and include assorted sandwich makings, salads, shrimp and fish dishes, fruit, cookies, chips, etc.
Guests staying in for the day or participating in non angling activities may choose from a lunch of their choice served in the dining room, or a tailor-made picnic basket to be enjoyed out of doors.
Appetizers:
Each afternoon after guests return from fishing, the chef prepares tasty appetizers to pair with a cold beer or cocktail. The hardest part will be saving room for dinner.
Dinner:
Our acclaimed dinners are three-course meals taken from the chef’s revolving menu. Everything is made from scratch daily, from bread and specialty salsas to soups and desserts.
Our Chefs:
Chef Esteban Peraza at Casa Blanca: The island’s executive chef for over ten years, Esteban’s culinary talents never fail to surprise and delight. His dishes are always skillfully and beautifully prepared, utilizing seasonal produce and fresh seafood.
Chef Demetrio Chi at Playa Blanca: Chef ‘Meche’ has been the head chef at Playa Blanca since 2001. His homemade spice blends, salsas, and recipes brought from his mother’s kitchen have won hearts from all over the world. Here he is preparing freshly caught cubera snapper to be served in the Mayan style known as “Tikin Chic”.