ABOUT
In Tizmiche, we celebrate peninsular cuisine as a form of living memory.
Our approach stems from a respect for local ingredients, ancestral techniques, and the unhurried rhythm of slow cooking. Here, each dish honors the traditions of southern Mexico while engaging with a contemporary perspective.
We cook with intention, letting the flavor, the soil, and time do their work.
Tasting Menu
Horario
Se sirve todos los días entre 12:00 a 6:00 p.m.
Frita rellena de frijol aromatizado con hoja santa, acompañado de pulpo adobado, servida con mole negro queso fresco y crema de rancho
Servida con jocoque, pistachos, alineo de tomate y almendras tostadas
Tamales con chaya rellenos de camarón y pepita
Lonja de pescado con recado rojo, servida con frijoles puercos, y longaniza de Valladolid
Cocinado a baja temperatura en su grasa, servido con chilmole puré de aguacate con chile y quelites
Servida con pure de coliflor y mole de mantequilla
Laminas congeladas de limón servidas con tajín
Flameados con brandy
EQUIPMENT
Behind our peninsular cuisine are patient hands and sensitive eyes. Our team honors the processes, traditional techniques, and the value of the handmade, creating an authentic gastronomic experience in Bacalar.
