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Codex

Experience the flavors and heritage of Mexico interwoven with regional tradition and modern techniques. Seasonal specialties include smoked Pacific oysters, crispy soft-shell crab, and steamed lamb barbacoa.

 

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Picture of the open air restaurant with the garden view
Open air restaurant with garden view
Food served in the plates on the table
Picture of restaurant from the outside with garden view

Operating Hours

DINNER – 5:30 pm to 11:00 pm

Dining Menus

Dinner
Appetizers
PLANTAIN MOLOTE WITH TUNA TARTARE 210 g (GF)
Yellowfin tuna 90 g, sesame seeds, plantain molote, avocado
FISH TOSTADA 200 g (GF)
Fresh fish 100 g, crispy corn tortilla, cilantro hummus, tangerine yuzu kosho mustard, black aguachile
HUITLACOCHE ENCHILADA 220 g (VG, GF, N)
Huitlacoche, corn, poblano pepper, black chilhuacle chili mole cashew vegan cream, nut cheese
EARTH SALAD 110 g (GF, VE)
Quelites, carrot, roasted beet, sweet potato, pumpkin cream pineapple vinaigrette, crispy potato
FISH EMPANADA 180 g
Fish stew 80 g, zarandeado style mayonnaise, olive caramel perica sauce
COCHINITA PIBIL TAMAL 150 g (GF)
Cochinita pibil 60 g, xnipec with habanero and oregano, avocado leaf in corn tempura, avocado salad, borracha sauce
MUSHROOM INFLADITA 220 g (GF, VE)
Mushroom tinga, black beans, goat cheese
PORK BELLY 140 g (GF)
Pork belly 80 g, green sauce, pickled manzano pepper, spicy pumpkin seeds, cilantro, purslane
LOBSTER CHILPACHOLE 180 g (GF)
Lobster tartare 90 g, mussels, fried esquites, citrus cream
OCTOPUS GORDITA 180 g
Adobo octopus 100 g, squid tinga, chintextle, coriander and purslane salad, saffron emulsion
Entrees
CARAMELIZED PORK 310 g (GF, N)
Korobuta pork chop 180 g, potato chips, mashed potato with hoja santa, pickled onion, tamarind mole
CATCH OF THE DAY 290 g (GF, N)
Catch of the day 180 g, coconut mole, fish chorizo tlacoyo
PACIFIC RICE 345 g (GF)
Grilled lobster 180 g, creamy rice with seafood sofrito green peas, requeson
FILLET 350 g (GF)
Beef fillet 200 g, cauliflower and xoconostle purée garlic bok choy
SWEET POTATO TAMAL 180 g (VG, GF)
Carrot purée, pickled carrots, avocado salad, mulata sauce
SHORT RIB 300 g (GF, N)
Short rib 190 g, mushroom mole, charred eggplant purée, braised rib with brussels sprout, cotija cheese
GRILLED OCTOPUS 325 g (GF)
Octopus 180 g, black bean sauce with hoja santa, caramelized onion purée, purslane and chorizo stew
QUELITES CURRY SHRIMP 350 g (GF)
Grilled shrimp 170 g, sautéed vegetables, fresh cheese chochoyotes quelites, basil
SOFT SHELL CRA|B 340 g
Crab 180 g, creamy esquites, beans, güero chile sauce habanero mayonnaise
Desserts
BLACK VELVET 280 g (GF, N)
Velvet manitol sphere, cherry and strawberry compote, walnut crumble, creme fraiche and vanilla ice cream
ATE WITH CHEESE 190 g
Quince ate, cheddar cheese, parmesan cheese, vanilla sauce
RASPBERRY 200 g
Pistachio, lemon tea, almond
5 TEXTURES MEXICAN CHOCOLATE CAKE 170 g (GF, N)
Chocolate mousse with lemon, crispy walnut base, chocolate creme brule, lemon grass ice cream
TROPICAL MOUSSE 210 g
Banana, mango, pineapple, coconut ice cream, passion fruit meringue
Kids Menu
Watermelon and tomato salad 110 g
Local fresh cheese, avocado, watermelon, beetroot, honey dressing
Catch of the day 210 g
Catch of the day (90 g), tomato sauce, meloso rice, carrot, green peas
Prime beef tenderloin 190 g (g, n)
Prime beef terderlon (90 g), parsnip puree, asparagus, mole sauce, quelites salad
Oaxaca memelita 190 g
Quesillo, cecina, refried beans, purslane salad, pico de gallo
Artisan chocolate tamalito 70 g
Smoked corn and cacao sauce
TASTING MENU
APPETIZER
FISH TOSTADA 200 g (GF)
Fresh fish 100 g, crispy corn tortilla, cilantro hummus, tangerine yuzu kosho mustard, black aguachile
FIRST COURSE
EARTH SALAD 110 g (GF, VE)
Quelites, carrot, roasted beet, sweet potato, pumpkin cream pineapple vinaigrette, crispy potato
SECOND COURSE
FISH EMPANADA 180 g
Fish stew 80 g, zarandeado style mayonnaise, olive caramel perica sauce
THIRD COURSE
GRILLED OCTOPUS 110 g (GF)
Octopus 55 g, black bean sauce with hoja santa, caramelized onion purée, purslane and chorizo stew
MAIN COURSE
FILLET 100 g (GF)
Beef fillet 50 g, cauliflower and xoconostle purée garlic bok choy, lemon
DESSERT
ATE WITH CHEESE 190 g
Guava ate, cheddar cheese, parmesan cheese, vanilla sauce
Private dinner
APPETIZER
PLANTAIN MOLOTE WITH TUNA TARTARE 210 g (gf)
Yellowfin tuna tartare 90 g, sesame seeds plantain molote, avocado
FIRST
LOBSTER CHILPACHOLE 180 g (gf)
Lobster tartare 90 g, mussels, fried esquites, citrus cream
SECOND
CATCH OF THE DAY 130 g (gf, n)
Catch of the day 80 g, coconut mole, fish chorizo tlacoyo
MAIN COURSE
SHORT RIB 150 g (gf, n)
Short rib 80 g, mushroom mole, charred eggplant purée, braised rib with brussels sprout, cotija cheese
DESSERT
RASPBERRY 200 g
Pistachio, lemon tea, almond
Reserve a Table

GF-GLUTEN FREE · DF-DAIRY FREE · VG-VEGETARIAN

**Premium Item. Not included in the Gourmet Meal Plan. Available exclusively for conventions.

*These foods may be raw or contain raw or undercooked ingredients. Consumption of raw or undercooked foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish may result in an increased risk of foodborne illness.

Prices are quoted in USD. Taxes are included.

Dinner

Picture of the open air restaurant
Picture chair and table with hanging light and plants
Picture of the brown wooden wall in the room
Man and women walking on a bridge

A revival of long-lost traditions and regional ingredients, Codex is an expressive dining experience steeped in the rich history and heritage of the diverse regions of Mexico. Here, bold, elevated flavors are interwoven with the warmth and hospitality of Mexico, offering a welcoming and secluded beachside dining experience with small plates, entrees, curated wines, and craft cocktails.

Hours

Daily: 5:30 pm – 11 pm*

Contact Us

PVRPM.FBReservations@conradhotels.com

Reserve

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