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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.

 

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Awards
2024 Mexico Gastronomic Guide
Top 250 Restaurants
 
 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
 The sun of México (140g, gf)
 Yucatecan pulled pork, chileatole with epazote and fresh cheese
 Mushroom infladita (220g, gf, ve)
 Mushroom tinga, bean puree, goat cheese
 Pork belly taco (140g, gf, df)
 Confit pork belly (80g), black beans, avocado with chapulin dust
 Earth salad (110g, gf, ve)
 Carrot, roasted beet, pumpkin cream, quelites, purslane,
pineapple vinaigrette
 Scallop sope (200g, gf)
 Grilled sope, seared “garra de león scallop” (110g), esquites with fresh cheese
 Cascabel chili and shrimp (110g)
 Whole cascabel chili stuffed with shrimp (60g) and amaranth
 Tuna and plantain (210g, gf, df)
 Yellowfin tuna tartare (90g), plantain, “molotes”, fried chili sauce
 Fish tiradito (180g, df)
 Local fish (110g) with coconut aguachile, seaweed caviar, mango
 Huitlacoche enchilada (220g, ve, gf, n)
 Huitlacoche stew, black chilhuacle chili,
cashew and pumpkin nut cream, morita chili
 Entrees
 Crispy pork (310g, gf, n, df)
 Suckling pig (180g), pumpkin seed and ancho chili pipian,
ayocote bean puree, heirloom tomato salad
 Braised short rib (300g, n)
 Short Rib (190g), mushroom mole, charred cauliflower puree,
seasonal mushrooms, fresh cheese
 New York (350g)
 New York (220g), roasted eggplant puree, grilled broccolini, tempura
huauzontle
 Meloso rice (345g)
 Seafood rice Meloso style, pacific lobster (170g), tobiko
 Charred sweet potato tamal (180g, vg, gf, n)
 Parsnip puree, pickled carrots, avocado salad, mulata sauce
 Grilled octopus (325g, gf)
 Octopus (180g), black bean tamal wrapped in hoja santa leaf,
pinto bean and mirasol chili sauce, cream
 Blue shrimp (350g, gf)
 Blue shrimp (170g), quelites, pipisha, and cilantro curry, fresh cheese,
chochoyotes, garden vegetables, baby potatoes
 Catch of the day (290g, gf, n)
 Catch of the day (180g), coconut mole, “tlacoyo” fish chorizo
 Shoft shell crab (340g)
 Crab (180g), creamy esquites, grilled tlayuda, black beans, chilaca chili sauce
 Catch wrapped in plantain leaf (325g, gf)
 Catch in plantain leaf (180g), coastal chili glaze, plantain puree,
grilled asparagus and zucchini, aromatic herb sauce
 Desserts
 Cacao (135 g, gf, n)
 Creamy Oaxacan chocolate, chocolate ice cream
 Oaxacan chocolate tamal (250g, gf)
 Chocolate truffle, wrapped in hoja santa leaf,
 5 Mexican chocolate textures (170 g, gf, n)
 Yellow and green lemon mousse, vanilla and lemon grass sauce
 Mango with chili (195g, gf)
 Morita and guajillo chili caramel, mango pannacotta and vanilla, mango sorbet
 Black Velvet (280 g, gf, n)
 Mannitol sphere, strawberry compote with lemon grass, vanilla ice cream
 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 (90g), tomato sauce, meloso rice, carrot, green peas
 Prime beef tenderloin (190 g, n)
 Prime beef terderlon (90g), 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
 Sunset Experience
 MIXOLOGY
 Nogalito (150 ml)
 Representing chile en nogada, one of the typical dishes of Mexican gastronomy
Mezcal Creyente (30ml), Ancho Reyes Liquour (30ml), poblano chile syrup, lemon juice & salt
 NEGRONI DE OLLA (90ML)
 Negroni with a distinctive Mexican flavor, “café de olla”
Tequila Cascahuín Reposado (30ml), Campari (30ml) & Vermouth Rosso (30ml)
 NÁHUALT SOUR (150ML)
 Nahualt is one of the ancestral Mexican cultures where the word Xoconoxtle, a fruit from the cactus,
originates 
Raicilla de Una (30ml), Frangelico (22ml), Xoconoxtle juice, lemon juice & aquafaba
 NIXTAMAL (170ML)
 Ancestral technique used to turn corn into dough. Which gave prestige to corn, making it one of the most
relevant grains in Mexican gastronomy
Sotol Sotomayor (45ml), corn purée, corn syrup, lemon juice & salt
 ATAULFO (150ML)
 A variety of mango. It’s the only mango with a Mexican Denomination of Origin (DOC).
Tequila Cascahuin Blanco (45ml), Ancho Reyes Rojo Liquour (45ml), mango purée, lemon juice, salt &
Tajin
 DAISY – LIRION (150ML)
 Daisy are classic drinks and are considered the father of the margarita. The cocktail is reminiscent of this type
of cocktail. Lirion by the name of the sotol agave
Sotol Sotomayor (45ml) infused with butterfly flower, guava purée, natural syrup, lemon juice & aquafaba
 MUSA FASHIONED (84ML)
 Musa is the name of the banana plant. Reversal of the classic Old Fashioned with banana notes
Whisky Abasolo (45ml), banana syrup & angostura
 MOCKTAILS
 TEPACHE (180 ML)
 Alcohol 1.5%. From the Nahuatl word ‘tepitl’
Pineapple fermented drink, contains prebiotics that aid in the health of intestinal flora.
 CHU’UJUK (240 ML)
 Non-alcoholic. From the Mayan word meaning a characteristic sugar or honey flavor.
Made with seasonal fruit, lemon, orange, and mineral water
 AMARU (240 ML)
 Non-alcoholic
Fermented hibiscus tea for 4 days, cinnamon syrup, 2% citrus juice, ginger ale
 AJA (240 ML
 Non-alcoholic
Blackberry jam, apple juice, ginger ale, lemon juice
 COCKTAIL OF THE DAY
 Special Inspiration of our mixologist
 Special Inspiration of our mixologist
 BEER
 CRAFT BEER
 NATIONAL BEER
 WINE BY THE GLASS
 WHITE
 SAUVIGNON BLANC
Plan B
 RED
 CANTO DE LUNA
Tempranillo, Syrah & Cabernet Sauvignon
 Reserve a Table
GF-GLUTEN FREE · DF-DAIRY FREE · VG-VEGETARIAN
**Premium Item. Not included in Gourmet Meal Plan.
*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
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