Staff & Food Service

Our staff at each villa strives to provide you with impeccable service and attention to detail.  A villa staff usually consists of a maid, cook, houseman and gardener, a multilingual manager oversees and supervises each villa during your occupancy making sure that all your needs and requests are met. Staff hours are from 8AM to 8PM, additional staff hours will be charged at a rate of $5 per guest/hour.

Customarily and upon your approval, we pre-arrange a welcome Mexican dinner and first breakfast, then you can plan the rest of your meals with your cook, you are free to choose from her menu, make your own request, or simply leave it up to her.  Let us know if you need any special items purchased on your behalf before your arrival, this service is free and the cost of the items are reimbursed directly to the villa manager upon arrival. A sample menu is listed here of some typical Mexican and International cuisine prepared fresh every day.

For normal food consumption, you should anticipate $15-$25 per day per person (adults) including snacks and local beverages (soda, beer, margaritas, etc.) for special items such as lobster, prime cut meats or imported wines/liquor the cost may be higher.  An initial cash deposit of about $500 is suggested upon arrival so that appropriate stock can be purchased, for parties of more than 8 guests we suggest a higher cash deposit. Food purchases by the staff are not marked up, all receipts will be presented to you for your review, either daily, every other day or at the end of your stay, whichever you prefer.

If you would like to experience grocery shopping of the local markets in Manzanillo, you are welcome to go along with a staff member or on your own.  If you enjoy cooking, our kitchens are fully equipped with modern appliances. Our kitchens also double as a cooking school, should you wish to take home some of the finer points of Mexican cuisine, plan a lesson or two with your cook.

 

M E N U

 

The following is just a sample of the many dishes prepared by our cooks, feel free to request any combination, variation or your own menu suggestions.

*Please agree on the same menu selection for your group each day, although special items can be prepared for babies, children and guests with dietary restrictions or food allergies.

 

 

BREAKFAST

 

Continental

  • Fresh squeezed fruit or vegetable juices.
  • Fresh cut seasonal fruits.
  • Yogurt plain or assorted flavors.
  • French or regular bread w/butter & marmalade.
  • Cereal.
  • Hot cakes.
  • Coffee / tea / milk.

 

American Breakfast

  • Fresh made fruit or vegetable juices.
  • Fresh cut seasonal fruits.
  • Any style eggs or omelet.
  • Bacon, ham, sausage, etc.
  • Coffee / tea, milk

 

Mexican Breakfast

  • Fresh made fruit or vegetable juices.
  • Fresh cut seasonal fruits.
  • Coffee/ tea/ milk.
  • Chilaquiles – tortillas cut into strips, lightly fried and layered in a casserole of cheese, seasoned chicken and red or green salsa.
  • Huevos Rancheros – Sunny side up nested on a bed of lightly fried corn tortilla bathed in tomato salsa and served with refried beans.
  • Machaca Norteña – scrambled eggs mixed with shredded dry beef with red or green sauce on the side served with refried beans.
  • Flour or corn quesadillas with pico de gallo or Mexican style sauce, choice of charro or refried beans.
  • Migas con papa – tortillas cut into strips lightly fried with potatoes, eggs, onion, tomato and cilantro served with red or green sauce on the side.
  • Huevos con chorizo – scrambled eggs mixed with Mexican chorizo.

 

LUNCH / DINNER

 

Salad with any dressing of your choice:

  • Beet
  • Spinach
  • Caesar
  • Green
  • Mixed
  • Fruit
  • Avocado

 

Light lunches:

  • Ceviche Manzanillo – a signature Manzanillo dish, seafood cocktail of raw fish or shrimp cooked in lemon juice mixed with tiny pieces of onion, tomato, carrot and cucumber served with Manzanillo style tostadas and avocado.
  • Ceviche Acapulco – octopus, shrimp and fish marinated in lemon with onion, tomato, cilantro, vegetable and clamato juice.
  • Tuna fish salad with crackers or tostadas.
  • Crispy fish tacos with avocado and green or red sauce.
  • Club Sandwich or BLT.
  • Flour or corn quesadillas served with fresh made guacamole and chips.
  • Chicken or potato salad served with crackers, chips or tostadas.
  • Chicken or beef nachos.
  • Chicken tacos or flautas served with fresh made guacamole and green or red salsa.
  • Aguacate relleno – avocado halves stuffed with shrimp or fish salad.

 

Entrees:

 

  • Filete de pez “Veracruzana” – fish filet cooked with vegetables and fine herbs covered in a mushroom sauce.
  • Chicken or beef fajitas served with guacamole, rice and beans.
  • Enchiladas – corn tortillas stuffed with chicken bathed in green or red sauce and melted cheese on top.
  • Lobster & shrimp with garlic butter served with your choice of side dish.
  • Huachinango Veracuz – whole red snapper grilled or fried to perfection served with rice and baked potatoes.
  • Pescado empanizado – tender pieces of fresh fish breaded in a herb curst and deep-fried to perfection, served with your choice of side dish.
  • Carne Asada – strips of marinated beef seared over hot grill served with fresh guacamole and your choice of grilled vegetables.
  • Dorado – grilled mahi-mahi steaks on a bed or rice with steamed seasonal vegetables.
  • Chiles Rellenos – large poblano peppers breaded and stuffed with cheese or your choice of meat and dipped in a light egg batter.
  • Brocheta Mar & Tierra – your choice of grilled seafood or beef brochettes and seasonal vegetables.
  • Spaghetti & meat balls or Spaghetti and seafood.
  • BBQ Ribs or any steaks of your choice served with baked potato or French fries.

 

For the connoisseur of traditional Mexican food:

 

  • Manchamanteles – literally “tablecloth stainer”, a light red mole stew of chicken, pork and plantains served with fresh corn tortillas and seasoned white rice. A favorite throughout Central Mexico.
  • Tatemado – from the Nahutal word for fire, this is a traditional marinated pork stew cooked in a clay pot.
  • Tamales – packets of corn dough filled with savory shredded beef or chicken wrapped in corn husks or banana leaves.
  • Mole – from the Nahutal word for sauce, the undisputed national dish made of a variety of chiles, pumpkins seeds, nuts, vegetables, many spices and believe or not chocolate, ground into a paste thinned with broth and served with poultry.
  • Pozole – A soup that simmers all day made with pork and maize, make sure to order it ahead of time.
  • Ensalada de Nopales – this edible cactus grown throughout Mexico is boiled and mixed with fresh tomatoes, onions, cilantro, lemon juice, olive oil and topped with fresh shredded Mexican cheese “queso fresco”.
  • Ensalada de Jicama – this is a sweet edible root with white crunchy flesh mixed with red lettuce, grapefruit and avocado in a vinaigrette dressing.
  • Aguas frescas – these cool beverages of pureed fruit or steeped flowers blended with water and sugar are like liquid sorbets, choose from: Melon – cantaloupe, Sandia – watermelon, Limon – lime, Piña – pineapple, Naranja – orange, Jamaica – hibiscus flowers, Tamarindo – tamarind tree seed pods.
  • Jericalla – a classic sweet custard made from egg yolks, milk, sugar, vanilla bean and cinnamon bark.
  • Crepas Mexicanas – thin crepes with “cajeta” a traditional caramel filling sprinkled with chopped pecans or walnuts.
  • Chocolate a la Mexicana – thick round chocolate bars dissolved with sugar and milk over the stove to make a rich beverage, served hot.

 

Desserts:

 

  • Crepas con cajeta.
  • Mangos or platanos flameados.
  • Flan.
  • Chocolate cake topped with ice-cream.
  • Carrot cake.
  • Pears in red wine.
  • Walnut pie.
  • Baked apples.
  • Corn pie.
  • Strawberry or mango cheesecake.
  • Ice cream with kahlua.
  • All-bran cookies with pecans.
  • Ice-cream.
  • Fresh fruit.

 

Beverages:

  • Bottled water.
  • Tea – hot or cold.
  • Limonada – fresh squeezed lemonade.
  • Soft drinks.
  • Beer – Pacifico, Corona, Sol, Negra Modelo, Bohemia, Tecate, Dos X.
  • Margaritas – lime, kiwi, strawberry, cantaloupe.
  • Piña Colada.
  • Mimosas.
  • Assorted cocktails.
  • White wine.
  • Red wine.
  • Champagne.

Tipping is very much appreciated to our service personnel, please remember that they will be attending to your every need from early morning till late at night, a rule of thumb is $5 – 7 per guest (adults) per day, paid at the end of your stay, tipping will be shared among the staff members, if you feel that the service you received excelled your expectations, a more generous gratuity at your discretion is certainly appreciated.

Mexican people are very family oriented, if there are children in your party, they are always welcome, however we appreciate full supervision by an adult for safety reasons, a nanny could be arranged in advance for an additional fee as well as other service staff such as bartender, yoga or personal trainer, masseuse, swimming instructor, Spanish teacher, golf or tennis lessons, yacht / boat rental, nurse, etc.

Aumentar Ventas Negocio