Uma Experiência de Tacos
BEM-VINDO À CASA DE MAIZ
Na Casa de Maíz no Umaya, o espírito da comida de rua mexicana e a tradição maia ganham vida. Reinventado pelo Chef Rahim, nosso menu celebra o humilde taco. Seja para um almoço casual ou para uma noite de tacos e boa companhia, a Casa de Maíz oferece vistas ininterruptas da lagoa para saborear cada mordida. Reúna seus amigos ou venha sozinho e junte-se a nós para uma experiência de tacos.
GASTRONOMIA
A Casa de Maiz convida você a explorar tacos inspirados em mercados movimentados e esquinas de rua à noite. E cada refeição é servida com uma vista tão impressionante quanto a comida. Envolvemos recheios ousados em tortilhas artesanais para criar sabores irresistíveis. Para aqueles que buscam mais do que a simplicidade do taco perfeito, nosso menu selecionado atende a todos os apetites. Escolha entre favoritos regionais como nosso saboroso mole ou opções casuais como o aguachile. Buen provecho.
MENU
CAFÉ DA MANHÃ
US 10 | BZ 20 | Sauteed okra, tomatoes, caramelized onions, and creamy mozzarella folded into two farm-fresh eggs. Served with artisanal sourdough toast and a touch of house-made jelly. |
US 12 | BZ 24 | Freshly baked Belizean Creole bun layered with ham, poached eggs, sliced tomatoes, fresh arugula, and creamy guacamole. Finished with a drizzle of hollandaise sauce. |
US 10 | BZ 20 | Two scrambled farm eggs with a side of chaya, sautéed onions, and tomatoes. Served with refried beans, sliced bacon, and our signature house-made habanero pepper sauce. Choose from a side of handmade corn tortillas or fried jacks. |
US 9 | BZ 18 | Yellow corn tortillas layered with guacamole, sunny-side-up eggs, crumbled queso fresco, and house-made ranchero sauce, with local fresh cream on the side. |
US 11 | BZ 22 | Coconut oil refried beans, two eggs your way, pork sausage, fresh cream, pickled onion and peppers, served with a side of light, golden fried jacks. |
US 12 | BZ 24 | Belizean meat pie, freshly baked goods, and local plain yogurt drizzled with organic honey, served with house-made granola. |
US 11 | BZ 22 | Banana bread soaked in a milk batter infused with cinnamon and anise, grilled until caramelized, and finished with a pineapple glaze and sea-salted bacon. |
US 9 | BZ 18 | Eggs scrambled with longaniza sausage, rolled in corn tortillas, topped with ranchero sauce, shaved egg, crumbled queso fresco, and fresh pico de gallo. |
US 2 | BZ 4 |
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US 2 | BZ 4 |
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US 2 | BZ 4 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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Room Service available at a fee of $5 USD plus tax |
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ALMOÇO & JANTAR
US 7 | BZ 14 |
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US 6 | BZ 12 |
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US 6 | BZ 12 |
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US 5 | BZ 10 |
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US 8 | BZ 16 |
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US 7 | BZ 14 |
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US 8 | BZ 16 |
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US 13 | BZ 26 | Crispy chicken served in our homemade traditional mole, a savory chili-chocolate sauce. With roasted plantain, fresh cilantro sprouts, and handmade corn tortillas. |
US 20 | BZ 40 | Mexican-style braised lamb shank in rich adobo gravy, served with fresh avocado, onion, and cilantro sprouts. Accompanied by handmade corn tortillas. |
US 14 | BZ 28 | Crispy chicharrón (deep-fried pork), folded in yellow corn dough, deep-fried, and served with our house-made salsa roja and creamy squash sauce. |
US 13 | BZ 26 | Wood-oven roasted chicken served over Mexican rice with braised chaya and cherry tomatoes. With a red pepian sauce made of toasted pumpkin seeds and sesame seeds. |
US 20 | BZ 40 | Grilled octopus with charred green onions over a smooth squash cream, finished with guajillo chili oil and toasted black corn tortillas. |
US 13 | BZ 26 | Shrimp marinated in lime and garlic, served over red sauce made from guajillo peppers, topped with cilantro sprouts. Accompanied by sea-salted fried corn tortillas. |
US 20 | BZ 40 | Slow-braised goat simmered in a traditional Jalisco-style chile adobo, folded into a warm corn tortilla, and finished on the plancha. These goat stew tacos are served with rich birria consommé for dipping. |
US 8 | BZ 16 | A traditional Mayan pepita dip made of roasted pumpkin seeds and other local seeds, spread over a handmade corn tortilla. Served individually. |
US 8 | BZ 16 | Thinly sliced beets roasted in cloves and herbs in a handmade corn tortilla. Served individually. |
US 10 | BZ 20 | Grilled beef patty on a house-baked bun with lettuce, tomato, grilled onions, and melted cheddar. Served with hand-cut fries. |
US 10 | BZ 20 | Breaded chicken strips are deep-fried until crisp. Served with seasoned fries. |
US 8 | BZ 16 | Linguine tossed in butter and herbs. Finished with parmesan cheese and served with garlic bread. |
US 8 | BZ 16 | Elbow pasta tossed in creamy homemade cheese sauce. |
US 20 | BZ 40 | Grilled octopus with charred green onions over a smooth squash cream, finished with guajillo chili oil and toasted black corn tortillas. |
US 6 | BZ 12 | Crispy golden fries smothered in melted cheese, finished with a light sprinkle of seasoning. |
VINHOS
BEBIDAS
US 6 | BZ 12 |
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US 9 | BZ 18 |
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US 6 | BZ 12 |
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US 7 | BZ 14 |
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US 7 | BZ 14 |
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US 6 | BZ 12 |
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US 6 | BZ 12 |
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US 5 | BZ 10 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 6 | BZ 12 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 5 | BZ 10 |
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Room Service available at a fee of $5 USD plus tax. |
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US 10 | BZ 20 | Caramelized plantain, pineapple, pineapple juice, coconut cream, and nutmeg. |
US 8 | BZ 16 | Pineapple, pineapple juice, lime juice, honey, and mint leaves. |
US 9 | BZ 18 | Grilled papaya, toasted papaya seeds, oat milk, honey, evaporated milk, lime zest, and spices. |
US 9 | BZ 18 | Banana, coconut water, coconut cream, cinnamon, and nutmeg. |
US 8 | BZ 16 | Banana, cardamom powder, oat milk, cream, honey, and cashew brittle. |
US 9 | BZ 18 | Pumpkin, banana, and coconut cream. |
US 14 | BZ 28 | Disaronno, raspberry vodka, house infused roasted spiced pineapple syrup, lime juice, and mint, shaken and strained over ice. Garnished with caramelized cinnamon stick. |
US 13 | BZ 26 | Raspberry vodka, mango, and lime juice is blended and layered with freshly pureed dragon fruit. Garnished with lime. |
US 10 | BZ 20 | Bombay gin, lime juice, mint leaves, and blended cucumber shaken and strained over ice. Topped with soda water. Garnished with cucumber. |
US 10 | BZ 20 | Bombay gin, house infused roasted pineapple syrup, lime juice, turmeric powder, and passionfruit shaken and poured over ice. |
US 13 | BZ 26 | House-made pineapple infused rum, lime juice, basil and pineapple syrup, and pineapple juice shaken and strained over ice and topped with Bacardi rum and sorrel juice. Garnished with torched pineapple. |
US 12 | BZ 24 | Tito’s vodka, sparkling wine, passion fruit puree, lime juice, and simple syrup shaken and strained. Garnished with a caramelized passion fruit. |
US 12 | BZ 24 | Khalua, house infused cinnamon and anise rum, cinnamon syrup, espresso, and grated chocolate shaken with ice. Garnished with chocolate. |
US 12 | BZ 24 | Copalli white rum, simple syrup, orange juice, and lime juice shaken and poured over ice. Garnished with pepitos on an orange twist. |
US 11 | BZ 22 | Vodka, lime juice, simple syrup, house made pineapple tepache, shaken and strained over ice with smoked cinnamon. 2024 Winner of Battle of the Bartenders |
US 13 | BZ 26 | Maker’s Mark bourbon, house made cinnamon syrup, bitters, and cinnamon stick stirred, smoked, and strained over ice. |
US 8 | BZ 16 | Craboo infused rum, sorrel juice, orange juice, and simple syrup. |
US 9 | BZ 18 | Cinnamon-anise infused rum, roasted pineapple infused rum, coconut cream and fresh pineapple. |
US 14 | BZ 28 | White mezcal shaken with mango purée, passion fruit, fresh lime juice, and a house-made chile de árbol & allspice syrup, delivering a bold balance of tropical sweetness and smoky heat. |
US 13 | BZ 26 | Grey Goose vodka blended with coconut milk, coconut cream, fresh lime juice, and a house-made baileys & pineapple syrup, finished with a hint of cinnamon for a rich, tropical indulgence. |
US 13 | BZ 26 | Patrón Silver tequila blended with coconut cream and fresh lime juice, finished with toasted coconut flakes and caramelized sugar for a smooth, smoky-sweet tropical finish. |
US 9 | BZ 18 | House-made craboo-infused rum shaken with roasted pineapple, clove, anise, and allspice syrup, coconut cream, fresh lime juice, and egg white, finished with caramelized sugar and a dusting of cinnamon for a silky, spiced finish. |
US 8 | BZ 16 | Tiburon Gold Rum stirred with Domaine de Canton, sweet vermouth, and a dash of Angostura bitters, finished with expressed orange zest for a smooth, aromatic, and refined finish. |
US 8 | BZ 16 | Cinnamon-anise infused rum, orange juice, and lemongrass syrup. |
Room Service available at a fee of $5 USD plus tax |
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US 12.50 | BZ 25 | Sugar and bitters are muddled and combined with bourbon or rye. |
US 11 | BZ 22 | Italian bitters, Campari, and vermouth gently stirred with gin. |
US 10 | BZ 20 | Fresh mint leaves are muddled with rum and cane sugar, built and topped off with club soda and a dash of bitters. |
US 10 | BZ 20 | Tequila is shaken with fresh lime juice and orange liqueur served on the rocks with a salted rim. |
US 14 | BZ 28 | Vodka, dry vermouth, orange bitters stirred and strained into a chilled glass. |
US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 5 | BZ 10 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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INFORMAÇÕES DO RESTAURANTE
Horário de Funcionamento
7h às 21h
Horários das Refeições
- Café da Manhã
7h às 10h
- Almoço
12h às 15h
- Jantar
17h30
19h
20h
Reservas recomendadas
Ligue +501-613-9860
