Chef Lupita brings her culinary skills to Club Grand Slam, as it's head chef and pastry chef. Drawing on her vast knowledge of regional favorites, Lupita has added her own flair and personal touch, without loosing the essence of Yucatan cuisine.
Everything is prepared with fresh fruits, herbs, vegetables, poultry, and local seafood. Lobster is available in season. You will never leave the table hungry or in awe of Lupita's mastery in the kitchen and eye appealing presentations.

Breakfast always includes fresh squeezed juices, like orange, cantaloupe, and watermelon. Main courses of fresh crepes with compote of pears, apple, and kiwi infused with fresh, native spices are always a huge hit. As is 'Huevos Lupita,' - scrambled eggs with smoked Mexican sausage (chorizo), queso, sweet peepers, onions, and just enough heat to remind you are in Mexico.

Club Grand Slam dinners are served alfresco on the upstairs veranda and are quite the experience. You will start with a regional soup such as Sopa de Lima, Lentejas, or Albondigas. Then enjoy fresh, varied daily entries, like whole grilled snapper, lobster in season, Beef Arrachera, Tamales Rojo de Lupita, Enchiladas Verde, or Mole de Pollo. Served with fresh vegitables and homemade tortillas.

 

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