Toes in the Sand, Under the Stars

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Mezquite

Mezquite wood burns hot, grilling the most delicious steak, seafood, chicken, and more with oceanfront views and palm-laden skies. Offering reimagined Mexican and American favorites, Mezquite’s open-air setting and seasonal menu put the element of fire and smoke at the forefront, grilling each dish to perfection. Open for all-day dining, from breakfast through dinner and evening cocktails.

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Dining Menus

Dining tables in the open air restaurant decorated with lights on the beach
Picture of beach with lighting and palm trees
Picture of the bar counter with chairs on the beach

Operating Hours

DINNER – 5:30 pm to 11:00 pm
DRINKS – 10:30 am to 11:00 pm

Dining Menus

Dinner
STARTERS
TUNA AND FLAMED AVOCADO 220 g
Tuna Tartare (100 g), yellow aguachile – style sauce, fried capers
MELTED CHEESE 220 g
Local chorizo (120 g), oaxaca and asadero cheeses, flour tortillas
CRISPY RIB EYE CHICHARRON 220 g
Black aguachile-style sauce, onion, cucumber, avocado
BEEF EMPANADAS 2 pieces
Argentinian-style hand cut beef (150 g)
MEZQUITE STYLE CAESAR SALAD (VE) 260 g
Romane lettuce, homemade caesar dressing, parmesan cotija cheese
NAYARIT STYLE SHRIMP COCKTAIL 250 g
Shrimp (120 g), cilantro, cocktail sauce tartares sauce
BEET TEXTURES (VG, GF) 350 g
Baba ganoush, mix green, pear spearmint dressing
GRILLED BONE MARROW 300 g
Angus beef tartar (60 g), shallot, dijon mustard, fried leek
VEGETABLES EMPANADAS (VE, GF) 2 pieces
Corn-based dough, smoked potato vegetables stew, mozzarella cheese
KALE & SWEET PASILLA SALAD (VE, GF) 200 g
Cucumber, cherry tomato, goat cheese caramelized pecans, pasilla chilli dresing
MEZQUITE CLASSICS
NAGANO PORK CHOP (GF) 250 g
Guajillo and peanut mole quelites, chili ash
ZARANDEADO CATCH OF THE DAY (GF) 300 g
Mexican-style rice, seasonal vegetables
GARLIC SHRIMP (GF) 320 g
Garlic, guajillo chili, butter, lime croutons
OXTAIL STEW 220 g
Six hour slow-cooked, ancho chili adobo, onion, coriander, lime tortillas
CHICKPEAS AND CACTUS SAUCE (VG, GF) 330 g
Sauteed chickpeas, peanut smoked avocado, seasonal tomatoes
GRILLED OCTOPUS (GF) 250 g
Octopus (180 g), mexican-style rice pickled carrot
BEEF SWEETBREADS 250 g
Carrot hummus, pickled carrot, beef jus
BEANS HUMITAS (VG, GF) 350 g
Ayocote beans, red sauce, quelites
OCTOPUS & PORK BELLY HUARACHE 200 g
Refried beans with chorizo, avocado onion, coriander
TUMBADA STYLE RICE (GF) 300 g
Local Shrimp (50 g), octopus (50 g), catch of the day (50 g), creamy rice, tomato sauce, parsley
MEZQUITE GRILL
STERLING SKIRT STEAK (USA) 300 g
DRY AGED PRIME RIB EYE (USA) 350 g
DRY AGED PRIME NEW YORK (USA) 300 g
DRY AGED PRIME NEW YORK (CAN) 300 g
DRY AGED ARGENTINIAN RIB EYE (ARG) 350 g
DRY AGED PRIME BEEF FILET (USA) 250 g
AGUJA NORTEÑA (MX) 400 g
ROASTED HALF CHICKEN (MX) 500 g
SIDE DISHES
FRENCH FRIES 150 g
Parmesan cheese, parsley
CAMBRAY ONIONS & CACTUS 200 g
Soy sauce and lime
GRILLED SWEET CORN (VE, GF) 260 g
Guajillo chili mayonnaise, cotija cheese
SMOKED MASHED POTATOES (GF) 240 g
Roasted garlic butter
REFRIED BEANS (GF) 200 g
Cotija cheese
GRILLED VEGETABLES (VG, GF) 240 g
DESSERTS
TRADITIONAL CHURROS 6 pieces (VE)
Chocolate sauce, vanilla sauce
RICE PUDDING 220 g
Five textures, horchatafoam, crispy rice, sweet cream, cardamomicecream
BABÁ WITH RAICILLA 150 g
Vanilla savarin, passion fruit honey, citrus compote
CRÊPES BRÛLÉE 220 g
Dulce de leche and dulce de leche ice cream
TRADITIONAL FLAN 180 g
Family heritage recipe, whipped cream, dulce de leche
HELADOS 120 g
Vanilla, chocolate, strawberry
Drinks & Cocktails
COCKTAILS – MIXOLOGY
AGED BOULEVARDIER 135 ml
Bourbon 30 ml, vermouth 30 ml, campari 30 ml, aged in our barrel at the agave studio
MEZCAL NEGRONI 125 ml
Mezcal montelobos espadín 30 ml, Campari 30 ml, Vvermouth rosso 30 ml
CARAJILLO 135 ml
Licor 43 60 ml, espresso
IRISH COFFEE 135 ml
Whiskey bushmills 30 ml, coffee, cream
MUDSLIDE 130 ml
Vodka ketel one 30 ml, kahlúa 30 ml, baileys 30 ml, cream
COFFEE & TEA
EXPRESSO 30 ml
AMERICANO 150 ml
CAPPUCCINO 150 ml
ICED COFFEE 150 ml
TEA 150 ml
English breakfast, earl grey, chamomile, mint, green tea, green moon, blend pu-erh, berries tisana, black chai
Kids-dinner
KIDS
GRILLED SKIRT STEAK
Skirt Steak (120 g), broccoli with Provolone cheese, French fries
ROASTED CHICKEN BREAST
Chicken breast (120 g), caramelized carrot, mashed potato
BEEF EMPANADAS
Prime ground beef (120 g), melted cheese, rose tomato sauce, green salad
SPAGHETTI
Pomodoro sauce, meatballs (120 g), grana Padano cheese, olive oil
BROWNIE
Strawberries ice cream, grilled peaches, caramelized banana, vanilla sauce
Children 12 and under may enjoy an entrée from the kids’ menu when accompanied by an adult ordering a main dish.
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.

Lunch

Snack food kept on the shaded table with fork and knife

At Mezquite, indulge in dishes cooked over open coals with fresh local ingredients. Our seasonal menu, embracing simplicity, features regional classics and vegetable-forward entrees overlooking the bay.

Dinner

Group of people eating snack food while the sun is setting
Table and chair are placed in the beach with the light

Inspired by what it means to use fire as a driving force, every dish at Mezquite is prepared over open coals with only the freshest local ingredients. Artfully crafted and infused with the spirit of smoke, our rotating seasonal menu proudly places simplicity at the forefront. Enjoy classically-inspired regional favorites as well as vegetable-forward entrees under a star-studded sky.


RESERVE NOW

Hours

Daily: open 5:30 – 11 pm*

Contact Us

PVRPM.FBReservations@conradhotels.com

RESERVE NOW

 

*Operating hours may change; please confirm with Concierge.

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