One of the beauties of Mexico is its geographic location, with coasts on the Pacific Ocean, the Caribbean Sea, and the Gulf of Mexico, which is connected to the Atlantic Ocean via the Florida Straits. From these waters comes a bounty of edible sea life, which is celebrated at Caracol, the award-winning restaurant of culinary team of Chef Hugo Ortega and Restaurateur Tracy Vaught.
Caracol meaning “snail” in Spanish, was chosen as the restaurant’s name because of Chef Hugo’s fond memories of making ceviche de caracol (conch ceviche) in his brother Jose Luis’ kitchen at a resort in Playa del Carmen (see Hugo’s personal essay below).
Our menu is a culinary tour along the Mexican coasts, which are shared by 16 of the country’s states. We are committed to responsible sourcing – we feel strongly that we must be good stewards of our waters and the life that comes from it.
The menu’s journey begins with the sections Crudos and Cocteles y Escabeches, light items where the flavors of the seafood are the star; continues with Antojitos, or “little cravings,” small bites, typically like those served at street food throughout Mexico. Refreshing Sopas y Ensaladas (soups and salads) feature many seasonal items; and main course options, or Platos Fuertes, showcase moles and other traditional dishes. The Del Horno section features items from Ortega’s custom wood-burning oven, such as whole roasted fish, short ribs and a dish straight from Chef Hugo’s heart, Ostiones Asados – wood-roasted Gul
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