Our Signature
Restaurant
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.
Dinner
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: 6 pm – 11 pm
Contact Us
PVRPM.Hotel@conradhotels.comLounge At Codex
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 CÏRÏPU, -XI
Cilantro ash, Pepper Leaf, Wormseed / Fresh Nayarit oysters, tlayuda and onion ashes aguachile sauce, sea asparagus, sea urchin foam, fried skin pork.
TUNA TAAXÁRIYA
Porophyllum Linaria / Fresh yellowfin tuna, handmade corn tlayuda chips, wild herbs mousse, sea asparagus, and artisan chorizo sauce.
ORCHARD YUAVXME
Wormseed, Coriandrum Sativum / Puffed tortilla stuffed with mushrooms chipotle sauce “tinga”, scarlet bean puree, organic lettuce, lemon cream and regional goat cheese.
PORK BELLY ‘IMÁ’
Porophyllum Ruderale, Portulaca Oleracea / Confit pork belly taco, homemade chile ancho tortilla, wild green cilantro, pickled serrano chile, chicatana ants and avocado sauce.
CORN POCKET SÚIRA, -XI
Corn dough pocket, fresh local requeson cheese with epazote herb, cured organic egg yolk zest, wild green quelites leaves, fermented and charred huitlacoche corn sauce.
TOMATOES SALAD XAYUQUI, -TE
Echinocactus Platyacanthus, Lippia Graveolens / Seasonal tomatoes, red biznaga cactus flowers ¨cabuches¨, liquefied tomatoes, ancient Oaxaca cheese dressing, wild oregano vinaigrette.
MAIN CHAPTER
SEA BASS QUESÏ, -TE
Porophyllum Ruderale, Dysphania Ambrosioides, Lippia Graveolens / Roasted pacific sea bass, beans pure, mixed medicinal herb green mole sauce.
SHRIMP TÏÏCÏ HARAMARA
Coriandrum Sativum, Dysphania Ambrosioides / Grilled San Blas bay shrimp, ancient dried shrimp gordita and Nayarit-style chile pasilla mixed sauce.
TUNA HARAMARA
Coriandrum Sativum / Semi Cured Yellowfin Tuna, wild cilantro, roasted mexican cactus and creamed broad bean puree.
BROOK TROUT CUAISÏÏPARI
Dysphania Ambrosioides / Roasted brook trout served with mexican caviar, parsnip puree and agave beurre blanc sauce.
WAGYU BEEF VACÁXI
Amaranthus Hybridus / American New York Wagyu, pickled baby vegetables, quintonil herb, smoked chile paste with maguey insect, roasted garlic sauce.
CONFIT TURKEY ÁARU -XI
Persea Americana, Piper auritum / Confit turkey for 12 hrs, wild chard tamale, and fresh local cheese whey, traditional dried chile chichilo mole.
LAMB LOIN MUXÁ -SI
Sous vide lamb loin, local roasted baby carrots, chickpea puree, spiced lamb consomme and agave sauce.
NOGADA DECONSTRUCTION HAACUUCÚRI -TE
Dried organic ancho chile, vegan cocotte of vegetables, spice coconut and agave sauce.
ORGANIC VEGETABLES VÁXA
Corn tortilla with black beans “Huarache”, smoked organic vegetables, seasonal legumes, dried chile mexican and craft beer sauce.
CLOSING CHAPTER
THE THREE “GOLDS” OF MEXICO
Avocado chocolate mousse, vanilla cake, and cacao pod filled with vanilla.
CAPIROTADA
Buttered brioche, cinnamon-spiced pastry cream candied peanuts, almonds, coconut, orange, and cotija cheese ice cream.
MEXIQUE CHOCOLATE
Chocolate Cake, chocolate-lemon mousse, mexique cacao chocolate crème brulé, gluten-free chocolate cake, lemon sauce, and lemon grass ice cream.
MANGO CHILE
Mango sorbet with lemon cream, coriander seed crumble and tajin chili meringues.
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
