Explore the Menu at Bak' - The Best Steakhouse in Tulum
Menu
APPETIZERS
SMASHED CHARRED AVOCADO SALAD
Arugula, watercress, pistachios, and dill dressing
GRILLED LETTUCE
Creamy beurre noisette with toasted
pecans and pecorino
TEMPURA ARTICHOKE HEARTS
Served with a creamy green avocado and lime sauce
GRILLED KING CRAB 11 oz
Torched. Served with a citrus hollandaise sauce and pasilla dust
GRILLED U10 SHRIMP 5 oz
Coated in a bread-sesame crust and served with homemade harissa
HERB & LEAF SALAD
Parsley, cilantro, roasted crispy kale, and pickled onion, dressed with scallion oil and ladolemono
TOMATO SALAD
Fresh cucumber, scallions, Valladolid style longaniza and smoky spiced croutons
ROASTED BEETS
Extra virgin olive oil, spiced Greek yogurt, toasted hazelnuts, and watercress
*WAGYU CROSS TARTARE 4 oz
Puffed rice, pickled cucumber, scallions, Dijon mustard, quail egg yolk, and toasted nori seaweed
*YELLOW FIN TUNA CRUDO 3 oz
Soy, ginger, and garlic mojo, yuzu kosho, and Granny Smith
*MARAZUL OYSTERS 4 pcs
Kumquat preserve, apple mignonette, and scallion oil
GRILL & ASHES
RIB EYE WAGYU JACK’S CREEK F1 6-7 21 oz
Served with garlic confit
NY PRIME 18 oz
Served with truffled sauce
FILET MIGNON WAGYU JACK’S CREEK 6-7 9 oz
Cast iron-seared, wood-fired, and baked with garlic and thyme butter
TOMAHAWK WAGYU F1 JACK’S CREEK 3 lb
Served with “cowboy” butter infused with citrus and spices
KANSAS CITY WAGYU 20 oz
PORTER-HOUSE WAGYU JACK’S CREEK 2 lbs
Marinated and grilled with Latin adobo
BONE IN SHORT RIB 2 lbs
Braised with black adobo
NEW ZEALAND LAMB RACK 13 oz
Served with black garlic sauce
CARIBBEAN CHICKEN BREAST 12 oz
Caribbean spicy coconut sauce and roasted sweet potato
PASTAS
GRILLED ARTICHOKE CARNAROLI RISOTTO
Saffron, roasted peppers, sofrito, and
creamy ricotta
SEAFOOD BLACK CALAMARATA PASTA
Octopus, shrimp, and calamari
SEA
WOOD FIRED GRILLED LOBSTER 11 oz
Spicy adobo, crispy potatoes, herbs, and carrot salad
WHOLE FISH 1.7 lbs
Served with lemon, capers, scallions, and crispy onion salad
SIDES
Avocado, pistachio, and herbs
Salted caramel-glazed grilled onion
Smoked and roasted oyster mushroom and watercress
Fire roasted cauliflower pureé and pickled sliced cauliflower
Wood-fired roasted carrots and labneh
Honey butter-glazed roasted sweet potato topped with salted granola
MIXOLOGY
The North - Xaman
Licor 43® 45 ml, passion fruit, sour mix, Prosecco® 60 ml, and flowers
The East - Lakin
Don Julio® Blanco Tequila 30 ml, toasted coconut vermouth 60 ml, coconut water, lemongrass, lemon, and shredded coconut
The South - Nojol
Mezcal Unión® 45 ml, tamarind, cilantro, chili syrup, and grapefruit
The West - Chik’in
Mezcal Unión® 30 ml, Hibiscus-cinnamon cordial 60 ml, and hibiscus in syrup
The Sacred Center
Banana cordial 60 ml, Cinzano Pro Spritz 60 ml, orange bitters, and chocolate bitters