Our Signature
Restaurant

Name: Conrad Punta de Mita
Address: Carretera Punta de Mita-Sayulita Km. 2, 63734 Higuera Blanca, Mexico
Price range: $$$

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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Awards
2023 Mexico Gastronomic Guide
Top 250 Restaurants

dining menus

DINNER

PROLOGUE / CODEX Libellus de Medicinalibus Indorum Herbis (Latin for “Little Book of the Medicinal Herbs of the Indians”) is an Aztec herbal manuscript, describing the medicinal properties of various plants used by the Aztecs CIRCA 1552.

OYSTERS

Nayarit oysters, tlayuda and onion ashes, aguachile sauce, sea asparagus, sea urchin foam, chicharrone.

TUNA

Yellowfin tuna, housemade corn tlayuda chips, wild herb mousse, sea asparagus, artisan chorizo sauce.

PUFFED TORTILLA

Mushroom stuffed tortilla, chipotle sauce, red bean puree, organic lettuce, lemon cream, regional goat cheese.

PORK BELLY

Confit pork belly taco, housemade ancho pepper tortilla, onion, cilantro and papalo salad, pickled serrano pepper, avocado sauce.

CORN GORDITA

Corn gordita, local requeson cheese with epazote herb, cured organic egg yolk zest, wild green quelite leaves, aged and huitlacoche sauce.

TOMATO SALAD

Seasonal tomato, cactus flower cabuches, assorted tomato, Oaxaca whey cheese dressing, oregano vinaigrette

MAIN CHAPTER

SEA BASS

Roasted Pacific Sea bass, bean puree, Mexican herbs green mole.

SHRIMP

Grilled San Blas Bay shrimp, dried shrimp corn gordita, Nayarit-style pasilla pepper adobo sauce.

SOFT SHELL CRAB

Soft shell crab, creamy esquites, green pipisha sauce, habanero mayonnaise, pickled radish.

TOTOABA FILET.

Roasted totoaba filet, parsnip puree, agave beurre blanc, escamole prepared and serrano pepper on the side.

NEW YORK WAGYU STEAK

Sous vide lamb loin, local roasted baby carrots, chickpea puree, spiced lamb consommé, agave sauce.

LAMB LOIN

Sous vide lamb loin, local roasted baby carrots, chickpea puree, spiced lamb consommé, agave sauce.

ORGANIC VEGETABLES

Huarache with black beans, smoked organic vegetables, seasonal legumes, dried Mexican pepper, craft beer sauce.

CLOSING CHAPTER

THE THREE “GOLDS” OF MEXICO

Avocado chocolate mousse, vanilla cake, and cacao pod filled with vanilla.

GOAT CHEESECAKE

Spicy red wine reduction, cassis pears, isomalt spiral with gold leaf.

MEXIQUE CHOCOLATE

Chocolate Cake, chocolate-lemon mousse, mexique cacao chocolate crème brulé, gluten-free chocolate cake, lemon sauce, and lemon grass ice cream.

BLACK VELVET

Sugar sphere stuffed with strawberries, cherrys and lemon zest, white chocolate mousse, nuts crumble, vanilla ice cream, flower petals

WINE

Champagne

Taittinger, Brut Reserve

Veuve Clicquot Brut, Carte Jeaune

Veuve Clicquot, Demi Sec

Veuve Clicqout, Rose

Moet et Chandon, Brut Imperial

Moet et Chandon Brut, Rose

Sparkling – Espumoso

Prosecco, Villa Sandi, Italia

Chardonnay-Chenin Blanc-Pinot Noir, L Hexagone, V Loira

Cavicchioli Prosecco Veneto, Italia

Petillant Naturel, Bulle Nature, Francia

Rose

Cabernet Sauvignon,V Casa Madero,Valle de Parras, Mexico

Tempranillo-Shirah Blend, Adobe Guadalupe, Uriel, Mexico

Nebbiolo, Nicole,Villa de Arista, SLP, Mexico

Cab. Franc-Grolleau, L Hexagone,Valle de Loire, Francia

Cotes de Provence, Rose, Minuty, Francia

Cotes de Provence, Whispering Angel, Francia

Raw wine, Groslot, Famille Vaillant, 3 Mains,Valle de Loire, Francia

White – Blanco

Chardonnay, Monte Xanic, Mexico

Albariño, Señorio del Sobral, España

Chardonnay, Duckhorn, Napa V. USA

Chardonnay, Rombauer, Napa V. USA

Sauvignon Blanc, Sileni, Marlborough, Nueva Zelanda

Chardonnay, Luis Latour Ardeche, Francia

Pouilly Fume, Chateau de Tracy, Francia

Pouilly-Fuisse, Luis Latour Ardeche, Francia

Raw Wine, Chenin, Pin eau de la Loire, 3 Mains, Valle de Loire, Francia

Chenin Blanc, L Hexagone, Valle de Loire, Francia

Red – Tinto

Cabernet Sauvignon-Merlot-Tempranillo, Casa Madero, 3V, Parras, Mexico

Malbec, Guaname, San Felipe, Guanajuato, Mexico

Cabernet Sauvignon, Monte Xanic,Valle de Guadalupe

Tempranillo Grenache, Kilometro 2, Mexico

Shiraz, Casa Madero,Gran Reserva, Parras, Mexico

Merlot, Cabernet Sauvignon, Unico, Santo Tomas, Mexico

Cabernet-Merlot-Petit Syrah, Monte Xanic, Gran Ricardo,Valle de Guadalupe

Tempranillo, Cabernet Sauvignon, Duetto Santo Tomas, Mexico

Bolgheri DOC, Bruciato Guado al Tasso, Italia

Pinot Noir, Erath, Oregon, USA

Cabernet Sauvignon, Caymus, USA

Chateau Puy Blanquet, Grand Cru, St Emilion, Francia

Chateauneuf de Pape, Jean Bouchard, Francia

Raw wine, Groslot, 3 Mains,Valle de Loire, Francia

Raw wine, Cabernet Franc, 3 Mains,Valle de Loire, Francia

Raw wine, Pineau D Aunis, 3 Mains,Valle de Loire, Francia

MIXOLOGY

CODEX / ENXEBRE

Characteristic of a country or a region. Deeply rooted, authentic, typical and genuine. Raicilla originally from La Sierra, Vermouth blend, Lime, and giner-cinnamon-orange syrup and spices

Chak

Red. of the Mayan culture represents the east. Color of the living and the rising sun. Tequila infused with pomegranate, lemon, and hibiscus syrup

Mitote

Nahuatl origen, Azteca dance extinct. Mezcal espadin and madrecuishe, herb liqueur, tepache, lemon, piloncillo Y rosemary

Kisin

God from the Mayan culture. Mezcal, cranberry, blackberry, lemon, tequila, habanero

Centeotl

God of Corn in Mexica Mythology, from the Nahuatl “cob of dried corn” Abasolo whisky, angostura bitter

Apathi

Herbal water to heal the soul. Fernet liquor, kahlua, expresso shot

Yolotl

From Nahuatl that represents protecting the heart. Sotol, cerveza stout, chile ancho liquor

Huehuetl

Of the Nahuatll origin symbolizes the fire that gives us energy. Tequila, habanero, blackberry, lemon, pernod, cranberry

Coztli

Yellow as pumpkin flower. Gin, passion fruit, pineapple, lemon, amaretto, tepache homemade

Chantico

Represents the fire of the heart. Strawberry chipotle syrup, vodka, lemon, pineapple

Tau Tai

Sun bright in the morning. Bourbon woodford, orgeat syrup, pineapple, amaretto disaronno

Tepache

Alcoholic 1.5% from nahuatl “tepitl”, pinapple, and cinnamon ferment with probiotics that help for the intestinal flora

Chilate

Non-alcoholic. Originary from Guerrero, Costa Chica. Refreshing beverage prepared with rice, cocoa, cinnamon and sugar

Kombucha

Non-alcoholic, fermented beverage, with slightly sour flavor, obtained from sweetened fermented black tea

Pulque

Alcoholic 5%, fermented maguey juice (honey water), commonly consumed in Mexico and Latin America

Chu’ujuk

Non-alcoholic, from the Mayan which means characteristic flavor of sugar or honey. Prepared with seasonal fruit, lemon, orange syrup and mineral water

Dinner

Picture chair and table with hanging light and plants

Picture of the brown wooden wall in the room

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.