Two menus — one dry, one wet.
The menu at Xant-Ha changes twice a year. Not a seasonal gimmick — just what's available.
November to May, dry season: fresh fish from the Caribbean side, long-ripened tomato, citrus from the farms south of Bacalar, heavier breakfasts.
June to October, wet season: cacao and chocolate start showing up, squash and corn come into their own, fish shifts to freshwater, the kitchen leans into slow stews.
Most of what we serve comes from within an hour's drive. The honey from a cooperative near Chetumal, the tortillas from a mill in the pueblo, the chocolate from a family operation in the jungle south of us.
The menu is short on purpose.
